April RSVP...

RSVP in or out for Thursday April 5th, 7 pm at church.

Lasagna Rollups

Just remembered I never posted the recipe or directions. Sorry!!

*recipe makes about 40-50 rolls*

3-4 boxes of lasagna Noodles

24 oz crumbled feta

32 oz low fat cottage cheese

32 oz part skim ricotta cheese

1 cup shredded asiago cheese

1 cup shredded parmesan cheese

about 2 tsp black pepper

15 oz frozen chopped spinach - broken apart and leaves separated

about 2 cups marinara sauce

mozzarella cheese - enough to sprinkle on top

Mix feta, cottage cheese, ricotta, asiago, parmesan, and pepper in large bowl. Stir in spinach.

Cook lasagna noodles until flexible enough to roll but not completely cooked.

Place cooked noodles on clean work surface in single layer.

Spread 3 tbsp of filling down the middle (this is where it varies on how many you make. I tend to put a little more filling in.)

Roll noodles and place in greased baking dish.

Cover with marinara and top with cheese. Cover with foil. Bake 35-40 minutes or until center is hot and cheese is melted.

(if you want to freeze - after rolling, place rolls on a rimmed baking sheet and place in freezer for 30-45 minutes. Thank remove and place in ziploc. Thaw before baking.)

Pizza wraps

• pizza sauce
• shredded cheese
• pepperoni
• tortilla

DIRECTIONS:

1. Spoon sauce onto a tortilla.
2. Add cheese and toppings.
3. Fold like a burrito.
4. Place on cookie sheet.
5. Repeat steps to make as many wraps as you'd like
6. Bake at 350F for 10-15 minutes or until hot inside.

This Meal is for the Kids!! :)

I froze after folding them, so you will need to bake them, and sprinkle them with cheese if you desire. put in over 350 with cheese sprinkled over them to cook after thawed. (although I am sure you can do it longer from frozen state!)

Read more: http://www.food.com/recipe/pizza-wraps-22977#ixzz1XIgdncHG

Mac and cheese

8oz dry noodles
5T butter
6T flour
3c milk
1/2t nutmeg
1 1/2 c cheddar cheese
Breadcrumbs

Cook noodles, mix with a little butter to keep from sticking. Set aside. Melt 5T butter, add flour, heat for 30 sed. Add milk and whisk until it thickens. Add nutmeg, salt and pepper, reduce heat and simmer. Add cheese and stir until melted. Toss cheese sauce with noodles, pour into 9x13 pan then sprinkle with breadcrumbs.

If frozen, thaw then bake at 350 for 45 min.

Beef Empanadas

Adapted slightly from Smitten Kitchen (I used canned diced tomatoes, I did not include raisins and I at least doubled the spices, per her suggestion & the comments on the Gourmet recipe):

Beef Empanadas
Adapted from Gourmet, September 2007

Makes a dozen 6-inch empanadas

2 hard-boiled large eggs, chopped into bits
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins (optional)
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)

About 4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
1 egg beaten with 2 teaspoons water (if baking)

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Stir in hard boiled egg and spread on a plate to cool.

Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. [You might see some different crimps in my pictures. The fork method really works best.] Make more empanadas in same manner.

If frying: Preheat oven to 200°F with rack in middle.

If baking: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

Deep-frying instructions: Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Baking instructions: Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes.

Serve warm or at room temperature.

From frozen: Follow the cooking directions in the recipe, no need to thaw if baking. I definitely advocate brushing them with an egg wash before baking, but it is not necessary.