Cooks Corner Chalk Board - 2001


------------------ Tue Jan 30 14:13:03 2001 --------------------------

Sarah submitted: Main Course Recipe

I need a recipe for a white lasanga!!! Please help..

------------------ Mon Feb 5 18:52:52 2001 --------------------------

Mary submitted: Main Course Recipe

WHITE LASAGNE For sauce: 1 stick (1/2 cup) unsalted butter 1/2 cup all-purpose flour 4 cups milk For chicken filling: 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 pound white mushrooms 3/4 pound fresh spinach 5 whole boneless skinless chicken breasts (about 2 1/2 pounds total) 3 tablespoons unsalted butter 1 tablespoon minced garlic 2 tablespoons dry white wine 1 teaspoon Tabasco a 15-ounce container whole-milk ricotta (about 1 3/4 cups) 1 large egg 1 1/2 teaspoons dried basil fifteen 7 x 3 1/2-inch sheets dry no-boil lasagne pasta 1/2 cup freshly grated Parmesan (about 1 1/2 ounces) Make sauce: *In a saucepan melt butter over moderately low heat. *Stir in flour and cook roux, stirring, 3 minutes. *Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. *Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. *Transfer sauce to a bowl and cover surface with a buttered round of wax paper. Make filling: *Into a small bowl crumble oregano, rosemary, marjoram, and thyme. *Thinly slice mushrooms. *Discard coarse stems from spinach and coarsely chop spinach. *Cut chicken into 1/2-inch strips. *In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. *Transfer chicken with a slotted spoon to a large bowl. *Add wine to skillet and bring mixture to a boil, stirring. *Add mushrooms and spinach and cook, covered, until spinach is wilted. *Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. *Transfer mushroom mixture to chicken and stir until combined well. *Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well. *Preheat oven to 350 F. and butter a 13 x 9-inch baking dish (3-quart). *In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. *Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. *Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. *Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. *Spread remaining 1 cup sauce over top and sprinkle with Parmesan. *Lasagne may be made 1 day ahead and chilled, covered. *Bake lasagne in middle of oven 45 minutes, or until bubbling and golden. Serves 6 to 8. Gourmet September 1997

------------------ Mon Feb 5 19:16:05 2001 --------------------------

Mary submitted: Main Course Recipe

I also found a "shorter" version... WHITE LASAGNA Chicken and Alfredo Sauce take the place of sausage and tomatoes in this pasta dish. Serves 6-8 2 pounds boneless Chicken breast, cooked, diced 4 ounces Mushrooms, sliced, cooked 1 pound Ricotta cheese 3 Eggs 4 cups Half and Half Cornstarch and water, mixed Salt and white pepper to taste 1 cup Parmesan cheese, grated 1 cup Provolone cheese, grated 1/2 pound Mozzarella, sliced 1 pound Lasagna noodles, ready to use type *In a medium saucepan, heat the half and half until steaming. *Whisk in the Parmesan. *Adjust the seasoning. *Add a mixture of cornstarch and water until VERY THICK. *Set aside. *In a separate bowl, lightly beat the eggs. *Add the Ricotta and Provolone. In a large casserole pan, layer as follows: *1/3 sauce, *1/4 pasta, *1/2 Ricotta mix, *1/4 pasta, *1 layer made of all the chicken, all the mushrooms and 1/3 sauce, 1/4 pasta, 1/2 Ricotta mix, 1/4 pasta, 1/3 sauce and top with Mozzarella. Bake at 375 until lightly brown (about 40 minutes). Garnish with diced tomatoes and fresh basil, if desired.

------------------ Mon Feb 19 20:33:03 2001 --------------------------

Javis submitted: Soups & Salads Question

I, too, want the recipe for the Dixie Stampede Creamy Vegetable Soup. It is very thick and appears to have pieces of carrots, green peas, and maybe some corn and potatoes in it. I may try Taste of Home Magazine. They have an article each month where you request a recipe from some restaurant where you have eaten it and they try to get it for you. If anyone does succeed in getting this recipe, please email me at javisw@btr.quik.com. If I get it I will certainly come back to this site and post it. Thanks!

------------------ Sun Mar 4 12:00:25 2001 --------------------------

Mary submitted: Soups & Salads Recipe

I found this on a news group - Let me know if this is the "real" one...Mary Dixie Stampede Creamy Vegetable Soup: Ingredients: 1 qt. chicken broth 1/2 C. frozen peas 1/2 C. whole kernel sweet corn 1/2 C. canned green beans 1/2 C. carrots peeled & grated 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 1/2 C. heavy whipping cream Preparation: 1. Fully cook all vegetables individually and then grind into small pieces 2. Bring broth, seasonings and vegetables to a boil 3. Add the whipping cream. 4. Add salt and pepper to taste.

------------------ Tue Apr 24 13:47:12 2001 --------------------------

Denise submitted: Dessert, snacks Recipe

I am looking for a recipe for "Dump Cake" I lost mine and can not for the life of me remember everything that goes into it. Thanks

------------------ Wed Apr 25 18:20:09 2001 --------------------------

Mary submitted: Dessert, snacks Recipe

I found several variations on the "Dump Cake" recipe, but this one seemed to be the most consistent. Most of the variations substituted other fruits for the cherries. Mary Preheat oven to 350F Ingredients: one (1) large can crushed pineapple(15 1/4 oz) one (1) 21 oz can cherry pie filling one (1) box of yellow cake mix one (1) bag of chopped pecans 2 (2) sticks (l cup) of margarine (melted) 13 x 9 inch pan Directions: 1. Dump the can of pineapple in the pan, spread around evenly. 2. Dump the can of pie filling in the pan, spread around evenly. 3. Spread the dry cake mix over the pie filling. (Need I say "evenly"?) 4. Dump the chopped pecans over the cake mix evenly. 5. Pour the melted margarine over the whole pan evenly. 6. Bake in the oven for 45 minutes to one hour.

------------------ Wed Jul 11 12:21:45 2001 --------------------------

Cindy submitted: Dessert, snacks Recipe

I have a great recipe for a quick and easy pie using unsweet powdered drink mix. (like Kool-Aid) 1 pk. Kool-aid (My favorites, Lemon-ade and Strawberry) 1 can sweetened condensed milk. 1 lg. Cool-Whip Mix all ingredents together and pour into a graham cracker crust. You can add fruit to the mixture, that makes it even more delicious. You can also serve in a serving bowl, without the crust. Either way it is really tasty.

------------------ Wed Aug 1 12:34:03 2001 --------------------------

submitted: Dessert, snacks Question

dixie cream donuts

------------------ Sat Sep 15 21:01:14 2001 --------------------------

Kandiman submitted: Dessert, snacks Recipe

Has anyone ever found the recipe for the "Dixie Stampede" Apple Turnover? I would appreciate it very much! kandiman02@yahoo.com

------------------ Fri Nov 9 09:34:42 2001 --------------------------

Mary Baudoin submitted: Main Course Question

I would like a receipe for spinach lasagne in a cream sauce. This lasagne has no tomatoes. It is a white sauce. If anyone lives in New Orleans, it is the spinach lasagne like The Italian Pie restaurant serves. I would like to create something similar at home for my family. I do not have a sofisticated enough palate to determine how to make the cream sauce. I would like to avoid a jar! Thanks for the help.

------------------ Sun Nov 11 12:10:27 2001 --------------------------

gpgruber@fuse.net submitted: Miscellaneous Reply

I am a diabetic and have serious heart problems. I am also restricted to two grams of sodium and 2 liters of liquid. Does anyone out there have any no or low sugar and no or lowsodium recipes. It is hard to find recipes that are both low or no sugar and sodium both. I would like a vegetable lasanga cassarole and any other recipes that meet my particular needs. Any recipes contacts etc. would be greatly appreciated.

------------------ Sun Dec 2 16:55:55 2001 --------------------------

APRIALSYKES@HOTMAIL.COM submitted: Appetizers Recipe

IF YOU HAVE NOT FOUND DIXIE STAMPEDE'S VEGETABLE SOUP YET. HERE IS WHERE TO GO: mexicanfood.about.com/library/recipes/blrr257.htm

------------------ Thu Dec 13 23:22:06 2001 --------------------------

Judi Stark submitted: Soups & Salads Question

Does anyone have a recipe for Sour Tomatoe soup?