This issue "L"  
06-16-2011 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Lasagna Recipe
2. Layered Salad
3. Lemon Mousse with Raspberry Sauce
4. Leprechaun Potatoes Recipe
5. Linguine with Tomato-Seafood Sauce
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1. Lasagna Recipe

An incredible dish that even Garfield would love

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

8 ounces lasagna noodles
1 cup finely chopped onion
1 clove garlic, minced
3 Tablespoons olive or salad oil
1 pound ground meat
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 teaspoons oregano
2 cups tomatoes
1 (8-ounce) can tomato sauce
1 (12-ounce) carton creamed cottage cheese or Ricotta cheese
1 (6-ounce) package Mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese

TO PREPARE:

Cook noodles according to package directions.  Drain.  Preheat electric skillet to 350 degrees.  Brown onion and garlic lightly in oil.  Add ground meat and cook until brown.  Stir in seasonings and tomatoes.  Reduce heat to 225 degrees.  Arrange lasagna noodles on top of meat sauce, then cottage cheese and Mozzarella.  Sprinkle Parmesan cheese on top.  Make deep gashes through surface with sharp knife.  Cover and cook 25 minutes.  Uncover and cook 15 minutes until cheese melts and sauce is bubbly.

Oven cooking:  In a 7x11x2-inch baking dish alternate layers of cooked meat sauce, cottage cheese, and lasagna noodles.  Place slices of Mozzarella cheese on top; then sprinkle with Parmesan cheese.  Bake at 350 degrees for 30 minutes.

SERVES:  8
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2.                 Appetizers, Salads and Breads:
                        Layered Salad

                   from Great Lake Effects:
               Buffalo Beyond Winter and Wings 
              ___________________________________

INGREDIENTS:

1 pound spinach, stems removed, torn into bite-sized pieces
2 teaspoons (about) salt
2 teaspoons (about) sugar
1/2 teaspoon (about) pepper
1 pound bacon, crisp-fried, crumbled
6 hard-cooked eggs, chopped
1 head iceberg lettuce, torn into bite-sized pieces
5 ounces fresh or frozen baby peas
1 small Bermuda onion, thinly sliced
2 cups mayonnaise
8 ounces Jarlsberg cheese, julienned

TO PREPARE:

Place the spinach in a 10-inch glass bowl.  Sprinkle
  with 1 teaspoon of the salt, 1 teaspoon of the sugar
  and 1/4 teaspoon of the pepper.  Layer with the bacon
  and eggs, extending each layer to touch the side of
  the bowl.
Arrange the lettuce over the prepared layers.  Sprinkle
  with the remaining 1 teaspoon salt, remaining 1 teaspoon
  of sugar and remaining 1/4 teaspoon pepper.
Layer with the peas and onion.  Spread with the mayonnaise
  and top with the cheese.
Chill covered, for 12 to 24 hours.

SERVINGS:  8 - 10
         ___________________________________

Copyright 1997 The Junior League of Buffalo, Inc.  All
rights reserved.

Visit The Junior League of Buffalo web site
(http://www.jlbuffalo.org) to purchase copies of Great Lake
Effects: Buffalo Beyond Winter and Wings, e-mail
mailto:jlb@buffnet.net or call (716) 882-7520.

The Junior League of Buffalo is an organization of women
committed to promoting volunteerism, developing the
potential of women and to improving communities through
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable.  A
portion of the proceeds from the sale of Great Lake
Effects: Buffalo Beyond Winter and Wings will help support
the Junior League of Buffalo's signature project, Kids
Cafe, in partnership with the Food Bank of Western New
York.
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3. Lemon Mousse with Raspberry Sauce

Your sweet tooth won't be disappointed

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

Mousse:
1 (1/4 ounce) envelope unflavored gelatin
2 Tables
1/3 cup lemon juice
1-1/2 Tablespoons grated lemon rind
3 eggs, separated
8 Tablespoons sugar, divided
1 cup heavy cream, whipped

Sauce:
1 (10 ounce) package frozen raspberries, thawed
2 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon kirsch or Grand Marnier

TO PREPARE:

To prepare mousse, soften gelatin in wine in top of double boiler.  Stir over simmering water until gelatin dissolves.  Beat egg yolks with three Tablespoons sugar.  Slowly add to gelatin mixture, stirring constantly.  Cool.  Fold in whipped cream.  Beat egg whites until stiff, gradually adding five Tablespoons sugar.  Fold into lemon mixture.  Pour into a six to eight-cup mold; chill at least two hours or overnight.

To make raspberry sauce, drain raspberries and reserve juice.  Combine raspberries, sugar, and lemon juice; puree in blender.  Strain mixture to remove seeds.  Add liqueur and as much raspberry juice as needed for desired consistence.  When ready to serve, unmold mousse and serve with sauce.

SERVINGS:  6 - 8
Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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4.  Leprechaun Potatoes Recipe

Get the kids to leap to the dining room table


From, "Portlandís Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

4 large baking potatoes, baked (see Note)
1/2 cup butter (1 cube), room temperature
1/2 teaspoon salt
1 teaspoon granulated sugar
1/4 cup fresh chives, chopped
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
Dash of ground nutmeg
1 (10-ounce) package frozen chopped spinach, cooked and drained
2 tablespoons sour cream
1/4 cup freshly-grated Parmesan cheese

TO PREPARE:

Preheat oven to 350 degrees.

Slice cooled potatoes in half lengthwise and scoop out flesh.

In a large bowl, combine potato pulp, butter, salt, sugar, chives, dill, garlic powder, nutmeg, cooked spinach and sour cream.  Mix together thoroughly.

Fill potato skins with mixture and place in a baking dish.  Bake uncovered at 350 degrees for 30 minutes.  Remove from oven and sprinkle with Parmesan cheese.  Return to oven and broil at 500 degrees for approximately 3 minutes, or until tops are golden brown.

NOTE:  Potatoes can be baked in the microwave to save time.

SERVES: 6 - 8
Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.


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5. Linguine with Tomato-Seafood Sauce

Create some sass with this sauce


From, "Portlandís Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
1 pound linguine

TO PREPARE:

In a large saucepan, heat oil, add onions, and saute until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, puree cooled tomato mixture until smooth.  Return puree to saucepan and add cream.  Simmer tomato puree, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

SERVES: 4 - 6

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.

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