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Womens Page

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Annette Crabtree handles, among other things, The Women's Page. Please contact her with recipe ideas,

gardening, book clubs, children's stories and activities and other things that you would like to see in the Gazette.

GIRL TALK

—— NEVER LET YOUR COOKING GET BORING. TRY SOMETHING NEW! ——-

SUCH AS.......... ARTICHOKE MUSHROOM LASAGNE

1 lb. sliced portobello mushrooms

2 Tbsp. butter

3 garlic cloves, minced

2 cans ('14 oz each) water-packed artichoke hearts,

rinsed, drained, and chopped.

1 cup chardonnay or other white wine

1/4 teaspoon salt and 1/4 teaspoon pepper

Sauce

1/4/ cup butter, cubed

1/4 cup all-purpose flour

3 1/2 cups 2% milk

2 1/2 cups shredded Parmesan cheese

1 cup chardonnay or any other white wine

ASSEMBLY:

9 no cook lasagne noodles

4 cups (16 oz.). shredded part-skim mozzarella

cheese, divided.

1. Saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt, and pepper; cook over medium heat until liquid is evaporated.

2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for one minute or until thickened. Stir in Parmesan Cheese and wine.

3. Spread 1 cup sauce into a greased 13-inch x 9 inch baking dish. Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke

mixture. Repeat layers twice. Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella cheese.

Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

BERRY DELIGHTFUL SPINACH SALAD

1/2 cup sugar

1 cup chopped pecans

1 pkg. fresh spinach

2 cups sliced fresh strawberries

1 cup fresh blueberries

Dressing

:1/4 cup balsamic vinegar

2/3 cup fresh strawberries

1 tsp. sugar

3/4 tsp. onion powder

1/2 tsp. salt and 1/4 tsp. pepper

2/3 cup olive oil In a small heavy skillet over medium-low heat, cook sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark and reddish brown, about 15 minutes. Remove; from heat; stir in pecans. Pour onto a foil-lined baking sheet; cool completely. Break

pecans apart if necessary. In a salad bowl, combine the spinach and berries.

Place the first six dressing ingredients in a blender;

cover and process until pureed. While processing, gradually add oil in a steady stream. Just before serving, drizzle the salad with dressing

and Top with Sugared Pecans.

" Talk attcha

later my friends! Hope you enjoy the recipes! "