This is not a favorite recipe but it is pretty good and I just won a prize for 'Most Bizarre Use of Pumpkin" for it. I will be serving it for dinner tonight.



Pumpkin Sausage Lasagna

Estimated Time(s):
Preparation: 20 min Cooking: 50 min
Ingredients

1 container (15 ounces) light ricotta cheese
2 tablespoons BUITONI® Refrigerated Freshly Shredded Parmesan
Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage casings removed
3/4 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup dry white wine
1/2 cup chicken broth
1 container (15 ounces) BUITONI® Refrigerated Roasted Garlic
Marinara Sauce
8 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese divided
1/3 cup hot water

Directions
PREHEAT oven to 350° F.

COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

Okay - queso con salsa

Take three tomatoes and put in a blender
Add 1 clove of garlic
Pepper
2 Guahillo chiles (that have been soaked in water till soft - remove the seeds)
1 onion

Blend in blender

Now to the frying.


Cut up 1 lb queso fresco

Fry in frying pan (with a bit of oil) until browned.

Add stuff from blender and potatoes and cook for over medium for 40 minutes

I forgot to add that the above recipe is not picante. If you want more oomph, add serrano chiles.

what's cooking today?

Pariah's awesome Southern Potato Salad.

4 to 6 Idaho potatos, more if there is more than 4 of you.

Mayonnaise (the good stuff, NOT Miracle Whip) Blue Plate, Kraft, Helman's etc.

Mustard (don't skimp here either, this is Southern cooking we're talking about!) Frenchs'

Dill pickle relish (not sweet)

1 hard boiled egg

Salt

Tblspoon of butter

Peel the taters and cut lengthwise in half and then cut those halves lengthwise into half again so you ahve quartes sized strips.

Now cut them across into chunks about 3/4 to 1 ".

In a large pot boil them in water seasoned with about 4 tblsp of salt.

While taters are boiling, boil the egg. (hard boiled)

Taters should be firm and NOT mushy when boiled, it will take a little testing to get the time right so they aren't too raw or mushy. They gotta be done, but firm. Add the butter in the boiling taters.

Take the boiled egg and peel it and put it in a large bowl and mush it up.

Drain the taters and put them in the bowl with the egg.

Splat in 2 tblsp of the relish.

Squirt the mustard in about three go rounds.

Splat in about 1/2 cup of mayonnaise

Mix with a large wooden spoon until color and contents is even.

Eat warm for the best Southern experience!!

The perfect addition to your grilled steak!

Pariah's Magic Mushrooms.


I get a small bread pan and

1 pack of mushrooms (baby bellas are the best}

2 oz Dale's marinade (soy sauce if unavailable)

1 Clove of garlic (minced)

Half an onion, (sliced and cut)

1/2 cup of Cabernet

1/2 stick of butter

pinch of white pepper

1 cup of water

Combine all in the pan and cover with foil.

Place on grill for 20 minutes.

I have no recipes but I do have a seasoning my children and I love.....Aussom Aussie's "Sydney Seasoning". We like it on fish, chicken, pork, beef, eggs, you name it!

Orange Beef

Cook 1 package of angel hair pasta according to package directions. During the last 5 minutes of cooking pasta add 1 pkg. frozen broccoli. Drain well and set aside.

Thinly slice 1 1/2-2 lbs. steak
Marinate in

1/2 c. soy sauce
1/4 t. ginger
1/4 t. Chinese 5 spice
1 t. garlic
2-5 dashes of Tabasco (depending on tastes)
1-2 dashes of liquid smoke

Meanwhile toast 2 T. sesame seeds till golden brown. Set aside.

Thinly slice 2 large carrots and 1 onion and set aside.

In a piping hot skillet add 2 T. peanut oil. Throw in beef mixture. Cook until almost done, then add carrots and onions. Sauté till onions are just beginning to become transparent.

Add 1/4 orange marmalade and 1 c water with 1 t. beef bullion added. Mix well, then toss with pasta, throw the sesame seeds on top.

The kids

TORE

IT

UP!

Tell me, P...there aren't any vampires for MILES of your house, is there???

(snort)

I love mushrooms. I only get them when I go out to eat because the Wookie and wookettes would mutiny if I cooked with them.

Not the WHOLE garlic! Just one of the little bud pieces. I thought that was the clove part.

Yer right...it sounds divine.

(drooling on my keyboard)

IMPORTANT QUESTION!!!!!

I just had an AHA! moment.

My children and I love Asian food. However, I have less than desirable luck cooking it in a skillet on my electric stove. My gas grill has a 1 unit burner on the side. How would using a wok on that work? Has anyone ever done that?

In the US, this is a major cooking week....submit ideas, please!

catperson, I think I will try this one only I will use cinnamon and sugar. Instead of the dillweed,garlic powder,. Where can you find Ron's pretzels?

No, lol, Ron was the person who gave us the recipe! Just use the skinny straight pretzels.

cinderella, do you already have a wok? It will work on a gas stove, that's what I do. But if you don't already have one, I would suggest getting an electric wok. One that you take off and put in the dishwasher. It's so convenient. The great thing about woks is that you truly do only need a tablespoon of oil, since the food always falls down into the center of the pan and recoats itself. About as healthy as you can get.

Not2fun's PUMPKIN ROLL

Pumpkin Roll recipe (Makes 2 rolls)
------------------------------------

Cake instructions:

6 eggs
1 1/3c. canned pumpkin
2c. sugar
2tsp. baking soda
1tsp. cinnamon
1 1/2c. flour

Preheat oven 375*. Combine above ingredients and mix well. Grease jellyroll sheet well, and then line with a sheet of wax paper. Grease wax paper REAL well. Spread 1/2 of the mix on sheet and bake.

While baking, take a kitchen towel and spread it out. Sprinkle with sugar. When roll is done, remove from oven and immediately turn upside down on towel. Roll cake up in towel lengthwise. Cool for 2 hrs.


Filling instructions
--------------------

2-8oz cream cheese packs
1 1/3tsp. vanilla
2c. powdered sugar

Mix above ingredients well. Unrool cake and spread 1/2 of the filling. Reroll the cake and wrap in foil and refrigerate or freeze....


not2fun

ps...I usually make about a dozen of these at a time and freeze them. They are great to keep on hand during the holidays, as they defrost really quickly and are easy to serve up to those "unexpected" visitors....

Strawberries and Cream Pie

1 (18 oz.) jar Smucker's Strawberry Preserves

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1-1/2 cups unsweetened frozen strawberries, thawed, drained and mashed

1 tablespoon lemon juice

1 (16 oz.) container frozen whipped topping, thawed, plus additional for garnish if desired

2 (8 or 9-inch) prepared graham cracker pie crusts

Directions:

1. STIR together preserves, sweetened condensed milk, lemon juice and strawberries in medium bowl until well blended. Fold in whipped topping.

2. SPOON filling into pie crusts. Freeze 6 hours or overnight, until filling is firm. Remove from freezer and allow to soften 5 to 10 minutes. Top slices with additional whiped topping, if desired.
____________________

My 5 year-old grandaughter and I made this together last week. Very easy and very good!

Aunt Sadie's Prune Cake

(recipe given to me while I was in high school...by my great-aunt, Sadie, who was 50 years and 1 week older than me and who loved me like I was her own grandchild)

1 1/2 cup sugar
3 cups flour
1 cup vegetable oil
3 eggs, beaten
1 cup chopped nuts
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon vanilla
1 cup buttermilk
1 cup cooked prunes, chopped

Blend oil and sugar. Add eggs and blend well. Sift flour, soda, salt, baking powder, and spices together. Add to first mixture alternately with buttermilk. Add vanilla, prunes, and nuts. Pour into well greased stem pan and bake at 350 for 1 hour. Let cool 10 minutes before removing from pan. Cover with icing while still hot

Icing:
1 cup sugar
1 stick butter
1/2 cup buttermilk
1 teaspoon clear corn syrup

Put all ingredients in saucepan. Stir constantly over medium heat until thickened. Pour over hot cake.

SHRIMP SCAMPI

This recipe is almost legendary it’s been copied so many times. Of all the places I’ve tried it; no one made it like Gus’s Steak House in Lake Orion, Michigan. The restaurant is long gone but the recipe lives on. This recipe uses giant jumbo shrimp (8-10 per pound). Shrimp this size are usually quite costly. If desired, you can substitute smaller less expensive shrimp without impact to the finished recipe. (In case you didn’t know, real scampi are not shrimp at all. They are an Italian prawn, huge and sweet.)

 2 tablespoons butter or olive oil
 ¼ cup green onion, chopped
 4 cloves garlic, sliced thin and chopped
 ¼ cup flour
 1½ pounds jumbo (8-10 per pound) shrimp, peeled, de-veined and butterflied, with tails left on
 ½ cup dry white wine
 salt and freshly ground pepper
 ¼ cup fresh parsley, chopped
 3 tablespoons lemon juice, approximately one lemon
 2 tablespoons bread crumbs
 1 tablespoon grated Parmigiano Reggiano
 1 lemon cut into wedges

Heat the butter in a large heavy skillet under high heat. Reduce heat to medium add the onion and garlic and cook until garlic is light golden approximately 1-2 minutes.

Pat the shrimp dry and dust with the flour shaking off any excess.

Add the shrimp to the skillet and sauté for one minute. Increase heat to high and add the wine. Allow the wine to reduce until nearly gone, about 1-2 minutes. Reduce heat to medium and add salt and pepper to taste and parsley, lemon juice and the bread crumbs. Sauté for one additional minute to fully incorporate flavors.

Transfer shrimp to a platter and pour the sauce over the top. Top with the Parmigiano. Serve garnished with the lemon wedges and some crusty bread.

Serves four

anyone got a recipe for a cajun boil w/ shrimp, andoulle sausage, corn, and new potatoes?