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Category: - Author:N/A- Contributor:
Chichen Lasagna
Ingredient:


  • 8 to 10 Lasagna noodles, cooked
  • 2 Cups cooked diced chicken
  • 2 T. butter or margarine
  • 1 medium onion, chopped
  • 1/3 lb mushrooms, sliced
  • 1 can (16 oz) canned tomatoes
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/3 tsp each salt and pepper
  • 3 T. butter or margarine
  • 3 T. all-purpose flour
  • 1 can (10 oz) chicken broth
  • 1/2 cup half-and-half
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • parmesan cheese




Direction:

Tomato Sauce:


Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.


Blend tomatoes in blender or processor. Add to mushrooms. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.


Cream Sauce:


Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.


Add broth, stirring until thickened. Stir in half&half over low heat.


Lasagna Layering:


Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese.


Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.


Bake at 350 F for 20 to 25 minutes.

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Title:Creamy Blue Cheese Salad Dressing - Author: N/A - Contributor:
Ingredient:

  • 1/4 lb. blue cheese
  • 2 cups mayonaise
  • 1/4 cup vinegar
  • 2 T. sugar
  • 1/2 cup sour cream
  • 1 clove minced garlic


Direction:
Crumble about 1 cup cheese and set aside a few tablespoons for garnish. In mixing bowl, combine remaining cheese with all other ingredients. Beat with electric or rotary mixer until fluffy. Chill thoroughly. Sprinkle with reserved cheese. Makes about 3 1/2 cups. Also makes great chip dip.


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