Monthly Archives: October 2013
For a very special dinner, we like to prepare this seafood lasagna in a white sauce. Yes, it is very rich, but there is never any leftover!!! Use whatever seafood you favour, but I like shrimp, scallops, lobster or crab in any combination. Think New Year’s Eve!!! The recipe can easily be halved…
If seafood isn’t your thing, substitute chicken! Add some slivered almonds to the Parmesan cheese sprinkling….
Seafood Lasagna (Cooks.Com)
8 Tablespoons butter
8 Tablespoons all purpose flour
1 cup cream
1 cup milk
1 cup chicken broth
salt and pepper to taste
pinch of nutmeg
1 package “no-boil” lasagna
10 ounces of spinach (you could use frozen if thawed and drained)
16 ounces of ricotta cheese
8 ounces of mozzarella cheese (I preferred Manchego from Spain)
8 ounces of Provolone cheese
1 cup fresh sliced mushrooms
2 sliced onions
1/2 cup Parmesan cheese
1 tomato, cut and peeled
1 1/2 pounds of seafood
parsley and rosemary to taste
Melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly.
When everything is mixed, take it off the heat. Add salt and pepper and nutmeg.
Saute onions and mushrooms in butter and a little oil. Add tomato, parsley and rosemary. Add all of the seafood.
In a greased lasagna pan pour some sauce, place a row of lasagna, followed by 1/2 of the seafood, some mozzarella or Manchego, ricotta (mixed with the spinach), and Provolone. Press it down before adding a second layer. Follow same order as first layer, ending with another layer of lasagna noodles and sauce to cover the noodles. Sprinkle with Parmesan and bake at 350 degrees for 35 – 40 minutes. Cover with foil if it is browning to rapidly!!!
It will be rich, so do not give your guests large portions to start with. Serve with a nice fresh salad.
On our recent visit to my daughters, my granddaughter made this great banana bread for us. It is very easy and tasty too!
Madison’s Banana Bread
1 tsp. cinnamon
2 bananas mashed
1/2 cup butter
1 1/2 cups flour
1 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 tsp. baking soda
Preheat oven to 350 F.
Cream together butter and sugar. Mix in 1 egg (2) at a time to the butter. Set aside.
In a separate bowl, mix flour and baking soda. Slowly mix flour mixture into the butter mixture.
When all mixed well, add sour cream and cinnamon. Set aside. Mash the peeled bananas into the mixture until well combined.
Spray your 9 x 5 baking pan. Pour in batter.
Bake for about 1 hour, checking periodically. Edges will be golden brown.
N.B. Papa’s suggestion…add chopped nuts….