SAUSAGE POTATO LASAGNA
1/2 pound bulk Italian sausage or ground turkey sausage
2 cups sliced fresh mushrooms
4 medium (1-1/4 pounds) potatoes (such as long white, round white, round red, or yellow), peeled and thinly sliced (4 cups)
1 beaten egg
1-1/2 cups ricotta cheese or cream-style cottage cheese, drained
1/4 cup grated Parmesan or Romano cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1-1/2 cups milk
1 cup shredded mozzarella cheese (4 ounces)
In a 10-inch skillet cook sausage and mushrooms until meat is brown. Drain off fat.
In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.
For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.
For sauce, in a medium saucepan cook onion and garlic in hot margarine or butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly.
Layer half of the potatoes in a greased 2-quart rectangular baking dish. Top with half of the spinach filling. Top with half of the meat mixture, half of the sauce, and half of the mozzarella cheese. Repeat layers, except reserve remaining cheese.
Cover with foil and bake in a 350 degree F. oven about 35 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese atop and bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes
CORN & BLUEBERRY SALAD
The flavors of this salad are amazing.I used frozen corn and it was delicious, and very healthy!
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin
In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well
CHOCOLATE ECLAIR CAKE
Be sure to let it sit overnight before indulging. It makes the frosting more like the texture of éclair frosting. Much better that way!
1 lb. box graham crackers
2 sm. boxes instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
Butter bottom of 13 x 9 inch pan. Line with 1 layer of graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip; pour 1/2 of mixture over crackers. Place 2nd layer of crackers over pudding. Pour remaining pudding over this. Cover with more crackers. Refrigerate for 2 hours.
ICING FOR CHOCOLATE ECLAIR CAKE:
6 tbsp. cocoa powder
2 tbsp. oil
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. confectioners' sugar
3 tbsp. milk
Beat together and spread on cake. Refrigerate for 24 hours