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	Vegetarian Lasagna
	Lamb Marinade
	Stuffed Green Peppers -- Mediterranean Style
	Squash and Leek Soup
	Bourbon Apple Pie

Some of these recipes are family secrets. Some are current inventions. And some of course are adaptations of old favorites. As Carol says, "Enjoy."

Vegetarian Lasagna

Ingredients:

	1 pkg.	Barilla Oven Ready Lasagna
	2 lbs.	Ricotta Cheese, Part Skim (if preferred, whole milk)
	2	eggs
	¼ cup	grated parmesan
	¼ cup	romano cheese
	4 cups	shredded mozzarella
	2 pkgs	chopped, frozen spinach
	2 jars	Barilla Marinara Sauce
	1 tsp	anchovy paste (optional)
	1	medium onion chopped
	2	cloves garlic chopped
	3 tbls.	olive oil

Preparation:

	Saute onion and garlic in olive oil until soft
	Add chopped spinach (first press all liquid out of defrosted spinach)
	Saute until heated through, then add anchovy paste
	Saute a few minutes more then set aside
	In a large bowl, mix together ricotta cheese, two eggs slightly beaten, half of parmesan and romano cheese then set mixture aside.
	Preheat oven to 375 degrees
	Spray 9 X 13 X 2 lasagna tray with non-stick cooking spray.

To Assemble:

Slightly overlap lasagna sheet in pan. Spread fillings to edges to seal in and cook the lazagna during baking. Layer in the following order:

1 cup of lasagna sauce to cover bottom of baking pan
4 lasagna sheets
one half the ricotta mixture
half the sauted spinach and 1 cup of mozzarella cheese
1 ½ cups lasagna sauce
Repeat steps 2 and 3 and 4
1 ½ cups lasagna sauce
4 lasagna sheets
Remaining lasagna sauce and 1 cup of mozzarella cheese and remaining parmesan and romano cheeses.

To cook and serve:

Bake, covered with foil until bubbly, 65-75 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting. Makes 12 servings.

Stuffed Green Peppers—Mediterranean Style

Ingredients:

	4 - 6	green or red bell peppers
	1 pkg.	Green Giant Frozen Rice Pilaf
	1 lb.	ground lamb
	½ cup	feta cheese
	2 tbls.	olive oil
	1	small onion, chopped
		salt and pepper to taste

To Prepare:

Preheat oven to 350 degrees F.

Wash peppers, remove tops, and then remove seeds. Sauté onions until transparent then add ground lamb and sauté until brown. Salt and pepper to taste. Drain fat and set aside. Follow directions on package of frozen rice pilaf to prepare the rice.

In a separate bowl, mix together cooked ground lamb and rice pilaf. Next fill peppers with lamb and rice mixture. Place on lightly oiled sheet pan or shallow pan. Sprinkle feta cheese on top.

Cook for twenty minutes or until peppers are cooked but firm. Enjoy!

Squash and Leek Soup

(Perfect for fall.)

Ingredients

	1	medium butternut squash
	2 tbls.	butter
	5 cups	leeks, trimmed, cleaned and chopped (wash carefully, leeks are very sandy)
	2 cloves	garlic, minced
	4 cups	chicken stock
	¼ tsp.	thyme
	1	bay leaf
		salt, freshly ground pepper to taste
		fresh cream or sour cream (optional)
		chives, chopped
		olive oil

To prepare

Coat squash with olive oil and place on a shallow baking sheet. Preheat oven to 400 degrees F.

Bake squash about 45 minutes or until flesh is tender. Wait until cool enough to handle. Cut open, remove seeds, then scoop out flesh and set aside.

Melt butter in a large saucepan over low heat. Add leeks and sauté for 5 to 7 minutes or until softened. Add garlic and sauté for 1 minute longer. Stir in chicken stock, add thyme and bay leaf, and bring to a boil. Reduce heat to low and simmer covered for 30 minutes. Now add reserved squash and simmer for 10 minutes longer. Discard bay leaf.

Let cool slightly. Puree either with a hand blender or in batches in a food processor. Return to saucepan and heat thoroughly before serving. Season with salt and pepper. Serve with a garnish of chives and a dollop of fresh cream or sour cream. Enjoy!

Bourbon Apple Pie

(A special treat for the Holidays)

Ingredients

	8-9	medium-large apples (Cortlands, McCouns, or green apples)
	2 tbls.	bourbon
	¾ to 1 cup	sugar or adjust amount to taste
	1 tsp.	cinnamon
	1/8 tsp.	nutmeg
	¼ tsp.	salt
	2 tbls.	flour
	½ cup	toasted walnuts
	½ cup	raisins (plumbed in bourbon, optional)
		dough for 9-inch two-crust pie
	2 tbls.	apricot glaze
	1 tbls.	butter
		sugar

To prepare

Peel, core, and slice the apples. (about ¼ inch thick)
Pour Bourbon over sliced apples and coat thoroughly.

Mix in a separate bowl, the sugar, cinnamon, nutmeg, salt, and flour
Pour mixture over apples and coat completely.
Add raisins and walnuts, mix thoroughly.

Prepare pie crusts:
Coat the bottom crust with apricot glaze before spooning apples into the crust.
Spoon apple mixture into the bottom crust.
Dot with butter.
Cover with top crust.
Flute top crust, sprinkle sugar lightly on top crust before baking (optional).
Bake in preheated oven at 425 degrees F for 50-60 minutes.

Delicious served with French Vanilla ice cream! Enjoy!

Lamb Marinade

1. Make slits in lamb
2. Mix together:

½ cup     finely chopped onions
2 tbls.     finely chopped parsley (fresh)
2 tbls.     Coriander (fresh)
2 cloves    finely chopped garlic
2 tbls.     paprika
1 tsp.      cumin
2 tbls.     coarse black pepper
½ cup

3. Massage the above mixture into the lamb.

Be sure to drop Carol a line if you have a question or a comment.

Edited 10/28/00 .

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