Best Seafood Lasagne
A Best of Bridge favorite! Serves 8 – 10 and best of all it freezes well
- 8 Lasagne noodles
- 2 Tbsp. butter
- 1 cup chopped onion
- 1 – 8 oz. pkg. cream cheese, softened
- 1 1/2 cups creamed cottage cheese
- 1 egg, beaten
- 2 Tbsp.chopped basil or 2 tsp. dried
- salt and pepper to taste
- 2 – 10 oz. cans cream of mushroom soup
- 1/3 cup milk
- 1/3 cup dry white wine
- 1 – 5 oz. can crab
- 1 lb. shelled deveined cooked shrimp
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup grated sharp cheddar cheese
- Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
- Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.
- Book Reference – The Rest of the Best – Vol. 2 (Page: 152), Enjoy! (Page: 103)
- Book Reference – The Rest of the Best – Vol. 2 (Page: 152), Enjoy! (Page: 103)
The beach is a place at the seashore where people lie about how rich they are in town.
Moroccan-Style Lemon Chicken with Olives
While some may think the flavors in this dish are a bit exotic to qualify as comfort food, I’ve included it here because I find it wonderfully soothing. It’s a great dish for a Friday night dinner with friends. Serve the chicken over whole-grain couscous and accompany it with a green vegetable such as steamed beans or sautéed spinach.
Leek and Green Pea Soup with Macarpone and Mint
This delicious soup has a mild flavor but is very substantial. Serve it as a light main course or the centerpiece of a soup-and-salad dinner, or serve smaller portions as a prelude to an elegant meal. If you’re serving this soup to guests and want to dress it up, top with garlic croutons or bacon bits.
Sticky Rhubarb Bread
I just love the sticky rhubarb topping on this tasty bread. I like to serve it as a dessert, warm from the slow cooker, and plated with forks. Leftovers are great, but to get the full benefit of the rhubarb topping, I recommend that you warm it in the microwave.
Oat Groats or Steel Cut Oats
Groats are the whole oat kernel that hasn’t been cut or flattened in any way. Steel-cut oats, also known as Irish or Scottish oatmeal, are whole oat groats cut into smaller pieces. These are the most nutritious versions of the grain. They are flavorful and nicely chewy and can be eaten with your favorite finish – milk or a non-dairy alternative, sugar or honey, raisins, chopped bananas, toasted nuts or seeds – almost anything that strikes your fancy will work.
Coconut-Laced Black Sticky Rice Pudding
Rice pudding is a dessert I love and this is one of my favorite versions. It’s exotic and delicious. You can serve it if you’re looking for a Wow! factor but it’s so easy to make you can also prepare it for a personal treat.
Oranges in Cointreau
This delightfully different dessert is so easy to make, yet sumptuous enough to satisfy even the most sophisticated palate. It’s delicious topped with whipped cream, but I love to serve it as an oh-so-chic sundae, over vanilla ice cream or a complementary sorbet. Yum!
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