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UNLAYERED LASAGNA
4 cups hot cooked penne pasta
2 cups shredded Mozzarella cheese
2 cups packed chopped fresh spinach
1 cup coarsely shredded zucchini
1 ½ cups ricotta cheese
¼ cup shredded Parmesan cheese
2 tbsp. chopped parsley
2 large cloves garlic, minced
½ tsp. dried basil, crushed
1 jar (32 oz.) tomato basil pasta sauce
In large bowl, combine pasta and 1 cup Mozzarella cheese; add remaining ingredients,
except reserved cheese. Stir to blend well.
Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with
nonstick aluminum foil.
Bake in preheated oven at 375°F for 30 minutes. Uncover and bake 20 minutes longer
or until hot and bubbling and cheese is golden.
Remove from oven and let rest at least 5 minutes before serving.
Makes about 8 servings.
WARM HAM AND SWISS OPEN FACE
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped green onions
¼ cup diced sundried tomatoes
2 tbsp. creamy Italian dressing
1 hoagie roll (about 9 inches long)
In bowl, combine all ingredients, except roll. Blend well.
Cut hoagie roll in half, lengthwise. Place cut-side up on broil rack bake pan/drip tray. Broil
in preheated oven at 450°F in upper rack position with rack down and oven door slightly
ajar for 5 minutes or until bread is golden.
Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil
until cheese is melted and beginning to brown lightly.
Makes 2 to 4 servings.
ENGLISH
BROILED CURRIED CHICKEN FINGERS
¹/³ cup bottled ranch dressing
¼ cup chopped green onions
2 tbsp. chopped parsley
1 cup Japanese dry breadcrumbs (Panko)
½ tsp. salt
¼ tsp. black pepper
1 lb. chicken tenderloin strips
Cooking spray
dipping Sauce:
¼ cup bottled ranch dressing
2 tbsp. honey mustard
½ tsp. curry powder salt
In medium bowl, combine ¹/³ cup dressing, green onions, and parsley. In shallow dish
blend breadcrumbs, salt and pepper.
dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb
mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and
refrigerate at least 30 minutes.
Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in
preheated oven at 400°F with oven door ajar for 12 minutes or until chicken tests done.
Turn chicken halfway through cooking time.
delicious served with garlic whipped potatoes and steamed snow peas and water
chestnuts.
Makes about 4 servings.
