Veggie Lasagna

This recipe was printed in Parents magazine. I don't remember the month.

Prep time: 20 minutes

1 package (8 oz.) shredded mozzarella cheese, divided
1 container (15 oz.) part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt, divided
1 cup shredded carrots
3 cups firmly packed shredded zucchini
1 jar (26 oz.) roasted garlic marinara sauce
8 to 10 regular lasagna noodles (not the no-boil variety)

1. Remove 1/2 cup cheese from a package of shredded mozzarella and set aside. In a bowl, combine remaining mozzarella, the ricotta, eggs, Parmesan, and 1/2 tsp. salt.

2. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside. In another bowl, stir remaining 1/2 tsp. salt into shredded zucchini.

3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 cup sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over noodles. Top with 1 cup shredded zucchini, then spread 2/3 cup marinara sauce over zucchini. Add another layer of noodles, and repeat layers of cheese mixture, zucchini, and sauce. Add a third layer of noodles, and top with remaining cheese mixture and zucchini. Top with noodles and remaining sauce, and sprinkle with 1/2 cup reserved mozzarella cheese. Cook on high for 3 hours.

Makes 8 servings.

My chili recipe

Ingredients:
2 pounds lean ground beef
2 medium onions (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
2 medium tomatoes (chopped)
8 to 10 fresh mushrooms (sliced)
1 19 oz can of tomatoes (I know this size is hard to find in the US.)
1 10 oz. tin tomato soup
1/2 14 ounce tin red kidney beans (I usually use the full can)
a smidgen of cayenne pepper
1/2 teaspoon sage
1/2 teaspoon nutmeg
lots of pepper
grated cheddar cheese for garnish

Directions:
1. Cook ground beef well and drain excess fat; set aside. In the same pan saute onions and mushrooms until tender; season with pepper to taste.

2. Combine beef, onion mixture, red and green peppers and tomatoes in large pot(Use a crockpot if bringing to a potluck). Add tinned tomatoes, soup, beans and spices.

3. Simmer to blend flavours; peppers should be tender and liquid evaporated to consistence you like. Check seasoning and serve with grated cheddar and a fresh roll/bread.

Serves 6.

Russian Tea

Russian Tea
from Sheila Elaine Lemley Orndorff Galford
from Melissa's blog

Ingredients:

8 cups water
2 cups sugar
12 ounce frozen orange juice
2 lemons (juice of)
1 quart can unsweetened pineapple juice
2 tbsp whole cloves
5 tbsp tea or 2 double bags or 4 small tea bags

Directions:

Boil Water, cloves and tea.

Simmer 5 minutes-strain.

Add juices, sugar and boil 8 minutes.

Serve hot or cold. Keep refrigerated

Cosmopolitan

4 parts citron vodka (Don't skimp. Get good stuff.)
2 parts triple sec (Or cointreau if you don't mind spending a few extra pennies.)
2 parts cranberry juice
1 part lime juice (None of that bottled stuff. Keep fresh limes handy. One drink takes one lime.)

Old-fashioned lemonade

I got this recipe from Kelli. Thanks!

Old-Fashioned Lemonade

4 lemons
3/4 cup sugar
4 cups cold water

Cut lemons into thin slices, remove seeds. Place slices in a large non metal bowl; sprinkle with sugar and let stand 10 minutes. Press lemons with the back of a spoon to extract juice.

I actually got out my potato masher and gave them all a good squeeze. I got way more juice that I usually do just squeezing lemons into a pitcher.

Transfer mixture to a pitcher and add water. Stir and then remove lemons. Serve over ice.

Iced mochas

Note: I haven't tried this yet, so I can't vouch for it. When I do try it I will likely leave out the chocolate. We'll see.

ICED MOCHAS

1 to 1.5 cups coffee... pour into an ice cube tray and freeze
2 cups milk (you can use skim.)
1/4 cup sugar
1/4 cup chocolate syrup (the reduced-sugar works fine.)

Combine all in a blender, pulse until frothy, and enjoy!

Thanks to Amy's Cooking Adventures.

A perfect cosmopolitan

Chill your glass with ice. In a shaker, combine ice, three ounces vodka, one ounce Cointreau, and a splash of cranberry and lime juice. Shake well, strain, serve, enjoy and repeat.

- source: Robert, a bartender at New York City's Four Seasons hotel (Oprah's website)