Green Beaned Casserole

Green Bean Casserole

2 pkgs. French cut green beans (sm.)

2 (10oz.) cans cream of mushroom soup

1 lb. bean sprouts, drained

1 lb french-fried onion rings

1 T. soy sauce

2 T. butter

Saute chopped onion and celery. Stir together all of the ingredients, except for 1/2 of the fried onion rings. Sprinkle rest of the onion rings on top. Bake at 350 for 30 minutes (without lid 20 minutes). 

Recipe from a Hale Family Classic

Prosciutto Feta Cheese Strata

A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge
Inn in Colorado. While it is very easy to prepare, it does need to be
assembled.the night before, refrigerated overnight and then allowed to sit
at room temperature before baking for an hour, so prep time includes 8
hours in the fridge and half an hour sitting time.
by Chef Kate
8 servings
1/2 day 30 min prep
1 lb loaf sandwich bread, sliced and crusts removed and
reserved (good quality) .
8 ounces prosciutto, thinly sliced
4 ounces provolone cheese, grated
112 cup green onions, chopped
6 tablespoons fresh basil, thinly sliced
6 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
8 ounces feta cheese

1.  Line bottom of 13x9x2" glass baking dish completely with 1 layer of
bread, cutting some to fit.

2.  Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta
cheese and 1/2 provolone over the ham.

3.  Sprinkle with 1/2 green onions and basil. Top with 2nd layer of
bread and repeat.

4. Cut crusts into cubes and sprinkle on top.

5.  Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.

6.  Pour egg mixture over strata; press down on bread with spatula.

7.  Drizzle melted butter over strata. Cover and refrigerate overnight.

8.  Preheat oven to 350"F

9.  Uncover strata and let stand at room temperature 30 minutes.

10.  Bake until center is set, about 1 hour. Remove from oven.

11.  Preheat broiler and place strata under about 30 seconds, until top is golden.
Cut into large squares and serve.

Recipe from Maria

Karen's Yummy Oatmeal Waffles

Chocolate Ganache & Mint Brownies by Dad (Dan)

Here's the recipe. For the mint frosting:

1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons mint flavoring

Beat sugar, butter, milk and mint flavoring with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency. 

You may want to check the flavoring after the first teaspoon just so the mint isn't too strong for you.

Then for the ganache:

8 ounces semi-sweet chocolate chips

1 cup heavy whipping cream

Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.  Immediately pour the boiling cream over the chopped chocolate. Stir the cream and chips together for about 2 minutes (even if it looks done). Last time I added about a tablespoon of butter before I put the cream in and it tasted good. But I don't think you need it. 

So to go over it all: cook the brownies, put them in the freezer for about an hour. Make the frosting, spread it over the brownies, freezer for an hour. Next, ganache is spread over the frosting, freeze for about an hour. mmm...yummy!

Recipe from: Liz & Dan Donaldson

Corey's Amazing Lemon Sauce

Here it is, the savory sauce that goes well on ravioli, salmon, chicken, crepes, the list goes on....

3 tbsp butter
1 large juicy lemon
2 tbsp Rice vinegar (below is my favorite brand...nice and sweet)

1 chicken bouillon cube
2-3 tbsp flour (depending on how thick you want the sauce)
1 cup water

Heat sauce pan to medium. Add butter, juice from the lemon, rice vinegar, and chicken bouillon cube. Stir and simmer for 3-4 minutes until bouillon cube has melted into sauce. Slowly whisk in butter to create a roux. Add water, and whisk until smooth. Add water until you reach the desired consistency. You can also add a tablespoon of heavy whipping cream at the end for additional richness.

Peasant Bread

This bread is so easy and fool proof. If I am feeding a crowd I double it and it make 4 loaves.

1 pkg dry yeast (2 tsp.)

2 cups warm water

1 T sugar

2 t salt

4 cups flour 

oil (I use olive oil)

corn meal

2 T melted butter

Place yeast, water, sugar and salt in warm bowl. Stir until dissolved.  Add flour, stir until blended.  Do not knead.  Cover, let rise 1 hour or until doubles in size (in a warm spot). 

Flour hands.  Separate dough into 2 balls on a floured board.

Oil the cookie sheet, and sprinkle with cornmeal.  Place dough on sheet.  Let rise 1 hour.  Pour melted butter on top of balls. Bake at 425 for 10 minutes.  Reduce heat to 375 and bake for 15 minutes more.

Recipe from Janel

Butternut Squash Lasagna

This recipe comes from my good friend Amy, who's a fabulous cook! She had us over for dinner and made this for us. It's now one of Derek's favorite meals, in fact he requested this for Father's Day.

1 Tbsp Olive Oil
2 pounds butternut squash, peeled, seeded, and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
5-6 Amaretti Cookies*, crumbled
1/4 cup Unsalted Butter (1/2 stick)
1/4 cup All-purpose flour.
3 1/2 cups whole milk
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese

Heat the oil in a large, heavy skillet over med-high heat.  Add the squash and toss to coat.  Sprinkle with salt and pepper.  Pour the water into the skillet, then cover and simmer over med heat, stirring occassionally, until the squash is tender, about 20 minutes.  Cool slightly, then transfer the squash to a food processor.  Add the amaretti cookies and blend until smooth.  Season the squash puree to taste with more salt and pepper.

Melt the 1/4 cup butter in a medium, heavy saucepan over med. heat.  dd the flour and whisk for 1 minute.  Gradually whisk in the milk. Bring to a boil over med. high heat.  Reduce the heat to med and simmer, whisking often, until the sauce thickens slightly, about 5 minutes.  Cool slightly.  Transfer half of the sauce to a blender.  Add the basil and blend until smooth.  Return the basil sauce to the sauce in the pan and stir to blend.  Season with salt and pepper.

Position rack in the center of the oven and preheat the oven to 375 degrees.  

In a 9x13 pan, spread 3/4 cup of the sauce on the pan, arrange 3 of the lasagna noodles a top the sauce (noodles expand as they bake).  Pour a third of the squash puree over the noodles and sprinkle with 1/2 cup of the mozzarella.  Drizzle 1/2 cup of the sauce over the mozzarella.  Repeat layering the noodles squash puree, and cheese two more times.  Top with the remaining 3 noodles.  Drizzle with remaining sauce.

Cover the baking dish tightly with foil and bake for 40 minutes.  Uncover the lasagna and sprinkle with the remaining 1 cup of mozzarella and the parmesan.  Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer.  Let the lasagna stand for 15 minutes before serving.

*I've had a hard time finding amaretti cookies in regular grocery stores, but often specialty stores such as World Market or Whole Foods carry them.

Recipe from Janel