One package lasagne, cooked and drained Pasta sauce Mozzarella cheese
Spinach filling: 2 10 oz. bags baby spinach 2 eggs, beaten 2 cups Ricotta cheese 1 cup Parmesan cheese Salt & Pepper, to taste
Cook spinach for about a minute, remove from pot. Add cheeses, eggs and salt and pepper, mix well.
Spread a thin layer of pasta sauce over bottom of a 9X12 baking dish.
Lay lasagne out on wax paper, and spread spinach filling. Roll up the Lasagne and tuck into baking dish, filling up the entire pan. Spoon pasta sauce over the Lasagne rolls and sprinkle lightly with mozzarella cheese.
Bake in a preheated 350 degree oven 40-45 minutes or until top is lightly browned.
The Harvest Festival was a roaring success. We had so much fun. Lots of winter squashes, pumpkins, popping corn, maple syrup and maple candy, red peppers, cheeses, concord grapes, home-baked goodies and more. There were cooking demos ... Raina made an apple-cherry pie, Paul made crab cakes and Elizabeth showed us how to make ravioli, stuffed with squash and goat cheese.
Locally grown produce available: Apples, Brown Eggs, Middlefield Cheese & Butter, Pumpkins, Squash, Cabbage, Brussel Sprouts, Garlic, Jams, Jellies and Honey plus Spices, Baked Goods, BBQ, Soaps and "new" Hand-made Chocolates.
I know that some of my readers are Cleveland area residents. I hope that you take some time Saturday to stop by and visit this historical market. The market is open year-round, this is your opportunity to support our local farmers and community. Hope to see some of you there.
The battery died in my digi cam, no food pics today. So today I will share pics taken on October 4th of the Cleveland Skyline, these were taken by my daughter from the rooftop of her building in downtown Cleveland.
Last night I made a simple pasta dish with the rest of the tomatoes and zucchini I bought at the market Saturday. Sauteed garlic in a little olive oil, added the tomatoes and zucchini (chopped up) and cooked just till tender. Served over pasta with freshly grated parmesan cheese. I must say I will miss my fresh maters. I did put up plenty in the freezer for winter soups and stews.
A favorite blogger of mine, Mr Brown Thumb, is blogging for children. I hope you take the time to visit his site and read about DonorsChoose.org. What could be more worthwhile of our time and money than our children?
On DonorsChoose.org you can choose to fully or partially fund a project in a wide range of interests. I've created what is called a "challenge" and have chosen to highlight a few that are gardening related. The projects I've chosen span from a community garden that is being brought back to life to a bug zoo for a classroom. You can see the whole list on the challenge page at this link and make your donations there. I feel like this is a really good opportunity for us gardeners to get involved and hopefully create future gardeners and nature lovers.
The Spicy Chicken Cake ingredients are an adaption of a recipe from the cooking forum, courtesy of Doucanoe. Served with Brussel Sprouts and the Savory Sweet Potatoes I made yesterday.
Spicy Chicken Cake
1# ground Amish chicken 1 Tbsp. parsley 2 Tbsp. Hellmans 1 tsp. cayenne Salt and Pepper, to taste 1 cup bread crumbs 2 eggs, beaten
Mix all ingredients together and form into patties. Heat 2 Tbsp. olive oil in skillet, fry patties over medium high heat about 5-7 minutes each side.
Toast 1/2 cup of pecans in a 400 degree oven for 5 minutes. Steam 2# of brussel sprouts until tender. In a large skillet sautee 1 onion and 3 cloves of garlic in 2 Tbsp. butter until yellow. Add sprouts and brown lightly. Stir in pecans. Add salt and pepper to taste.
This was Sunday's dessert, as promised :) The food critic loves bread puddings, and they are a favorite dessert in our home in the winter. Any bread can be used, I have even used left over biscuits on occasion.
4 cups soft oatmeal-wheat bread 2 cups thinly sliced Northern Spy apples 1/2 cup raisins 1 cup brown sugar 1 3/4 cups milk 1/4 cup butter 1 tsp. cinnamon 1/2 tsp. vanilla 2 eggs, beaten
Heat oven to 350 degrees. Butter a 2 quart baking dish.
In a large bowl, combine bread, apples and raisins. In a small pot, combine brown sugar, milk and butter. Cook over medium heat until butter is melted. Pour over the bread mixture. Let stand for 10 minutes. Stir in cinnamon, vanilla and eggs. Pour into greased baking dish.
Bake for 50 minutes or until center is set and the apples are tender.
1/2 cup sugar 1/2 cup brown sugar 1/2 cup whipping cream 1/2 cup butter 1 tsp. vanilla
Combine first four ingredients in small pot. Cook over medium heat until mixture comes to boil, stirring occasionally. Stir in vanilla. Serve over pudding.