Time (or lack of) seems to be more of and issue these days
and there are so many products available now to help make
your life easier in the kitchen. There are jars, bags, cans,
tubes, packets, etc.. the list is endless that can get you a
jump start on your meals and still end up with the home made
results. Take this recipe for LASAGNA ROLL-UPS for example that
uses jarred Alfredo sauce instead of the red sauce. You can
always add your extra touches or favorite seasonings but why
not take the help?

Enjoy! Marzee

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RECIPE: LASAGNA ROLL-UPS

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INGREDIENTS:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8×12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.

Yield: 4-6 Servings
Category: Pasta
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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PREPPING FOR PASTA

Don’t scrimp on the boiling water! Pasta likes to have
“breathing” room, with plenty of space for moving around.
If possible, use an 8-quart pot with 5-6 quarts of water for
a pound of pasta.

It’s not necessary to add oil to the water-just use plenty of
water and stir occasionally to prevent sticking. Gently stir
pasta immediately after adding to water.

Salt the water to add flavor and help pasta absorb the sauce,
about 1-2 tablespoons salt to 6 quarts water.

Don’t combine two types or sizes of pasta in the same pot of
water. One kind will probably be ready before the other.

Do not rinse pasta unless you’re using it for a cold pasta
salad. Otherwise you’ll rinse the starch off.

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I wanted to make sure you all know we’ve recently
added TheDailyRecipe to Twitter along with a gang
of our other publications at Gophertweets.com if
you already have a Twitter account or would even
like to set up a Free one it’s a great opportunity.
No worries you’ll continue to get this newsletter
in your email too as long as you remain a subscriber
but along with the blog this gives you multiple
choices of to be kept posted with the recipes and
it has so much more. Come check it out at:
http://www.gophertweets.com

Well as for favorites hands-down our family would
say potatoes. Who says the holidays have to be
mashed potatoes….just to soak up some gravy?
Well We like these with turkey, ham, or really
anything and someone usually ends up bringing this
HASH BROWN TATER CASSEROLE (Eileen is it your
turn this year?). Leftovers of this one will be
rare ;o)

Enjoy! Marzee

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RECIPE: HASH BROWN TATER CASSEROLE
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INGREDIENTS:
2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings
2 cups crushed potato chips
1/2 cup melted butter

DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper,
soup and sour cream. Mix hash browns with onion, celery
and cheese. Mix in soup mixture. Pour into a greased 9×12
inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven
for 45 minutes or until topping is golden brown.

Yield: 16 Servings
Categories: Potatoes, Casseroles,

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                  MARZEE’S CORNER
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    IT AINT EASY BEING GREEN:

Here is some skinny on what to look for with greens…

Pick greens that have a rich color and a bouncy look.
Yellowing, limpness, and spotting are signs the greens
are old and may taste sour when cooked.

Washing and Storing…

It’s important to wash greens carefully since dirt
often gets between the leaves. Trim the stems, rinse
the leaves, then plunge them into a large bowl or sink
filled with water. Let them soak for a few minutes while
the dirt settles to the bottom. Repeat as necessary. To
 store, refrigerate greens in plastic bags.

Cooking Greens…

Size is the secret to cooking greens. Young, small greens
are great raw in a salad or a sandwich. Medium-sized greens
should be cooked lightly, like wilting or stir-frying.
fully mature greens should be roasted or stewed to mellow
them.

** A cold snap brings out the flavor. Ask at the farmers’
market or check with the grocer to find out where your
greens are grown.

OK there are plenty of folks that want to treat Mom to
the special breakfast I vote for SUNSHINE BREAKFAST
CASSEROLE not just for Mom but something the whole
family will love to share. You make it the night before
and just put in the oven in the morning. Don’t let the
word “casserole” fool you. You can surely fancy this up
with some fresh fruit and muffins (Betty makes great
quick boxes mixes). Then set a thoughtful table something
out of the every-day rigamaroo like the nice plates and
glasses that Mom doesn’t have to clean up after. As a
Mom now myself I can tell you firsthand that it’s true
the extra time, effort and attention are more appreciated
than gifts (although we don’t mind gifts sometimes too ;o)

Enjoy!  Marzee

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RECIPE: SUNSHINE BREAKFAST CASSEROLE
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INGREDIENTS:
6 eggs
1 cup milk
6 oz. cheddar cheese, grated
1-lb sausage or bacon, crumbled
4 Hash brown patties, frozen
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup chopped onion

DIRECTIONS:
Line an 8×8 baking dish with frozen hash browns. Sprinkle
hash browns with crumbled sausage or bacon. Mix together
eggs, milk, salt, pepper, and dry mustard. Pour over meat
and hash browns. Top with grated cheddar cheese. Refrigerate
overnight. Bake in a preheated oven at 350 degrees for 45
minutes to 1 hour.

Yield: 4-6 servings
Category: Casseroles, Breakfast

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*                        MARZEE’S CORNER
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            A Poem For Our Mother:
    
                 M-O-T-H-E-R

“M” is for the million things she gave me,
“O” means only that she’s growing old,
“T” is for the tears she shed to save me,
“H” is for her heart of purest gold;
“E” is for her eyes, with love-light shining,
“R” means right, and right she’ll always be,
Put them all together, they spell “MOTHER,”
A word that means the world to me.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Me thinks this will be a big corned beef and cabbage
weekend and I’m seeing green everywhere! The local
groceries have fully loaded up with the extra supply
of corned beef and cabbage for the Irish feasts. Don’t
forget the potatoes though, how about a delicious dose
of these OAKHILL POTATOES? And now is not the time to
be dieting…you can’t have potatoes without a generous
dollop of real butter on them.

Enjoy!  Marzee

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RECIPE: OAKHILL POTATOES
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INGREDIENTS:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
  salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

DIRECTIONS:
Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Reduce heat to
low and cook 20 to 25 minutes or until potatoes are tender.
drain; reserve. Melt 2 tablespoons butter in medium
saucepan. Add flour, salt, and pepper; cook until bubbly.
Add milk; stir well. Cook, stirring constantly, until
thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula. Melt remaining
1 tablespoon butter. Add bread crumbs; mix well. Sprinkle
buttered crumbs over casserole. Bake at 350 degrees for
30 minutes. Serve hot

YIELD: 4 servings
Category: Potatoes, Side Dishes

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                 MARZEE’S CORNER
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                  POPULAR IRISH TOASTS:

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil
knows you’re dead.

Here’s to me, and here’s to you, And here’s to love and
laughter- I’ll be true as long as you, And not one moment
after.

Here’s a toast to your enemies’ enemies!

Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer – and another one!

Here’s to our wives and girlfriends: May they never meet!

May the grass grow long on the road to hell for want of use.
 
May you live to be a hundred years, with one extra year to repent

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          Viral Videos on the Net at EVTV1.com
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

We’re still in the thick of the confort food season although
that can be anytime especially if you live in a colder area.
Serving up a recipe for CHICKEN & ASPARAGUS LASAGNA today that
is a great alternative to the usual. You can eliminate the
chicken for a vegetarian recipe too. I just love these
one dish wonders.

Enjoy!  Marzee

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RECIPE: CHICKEN & ASPARAGUS LASAGNA
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INGREDIENTS:
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese

DIRECTIONS:
Roast asparagus in a small amount of olive oil in oven at
400 degrees for 15 minutes. Make the white sauce with the
next six ingredients. Mix eggs, and Ricotta cheese together,
and add this to the white sauce. Cook lasagna noodles as
directed on package, and coat the noodles with sauce, and
lay in a 9 by 13 inch casserole that has been coated with
nonstick spray. Chop chicken and asparagus, spread over the
noodles, sprinkle with Parmesan cheese. One layer of noodles
and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole
has sat for 15 minutes. Toping of red sauce and sprinkle
with Parmesan cheese.

MARINARA SAUCE:
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

SAUCE DIRECTIONS:
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and
simmer for 15 minutes. Puree in blender until smooth. Return
to saucepan, and chicken stock and reheat.

Category: Pasta

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                 MARZEE’S CORNER
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                     RICE TIPS:

Leftover rice will keep for days, and it’s perfect for
making fried rice. Just be sure to wait until the rice
is perfectly cold before storing it in the refrigerator.
For the best results, wait a couple of days before making
the fried rice – this gives the ingredients more time to
blend together.

If the cold rice is a bit lumpy, try sprinkling a bit of
cold water on it.

Don’t use salt or butter when cooking plain rice – this kills
its natural sweet flavor.

When cooking rice in a saucepan, be sure to use a pot with
a heavy bottom – copper is best. This will give the rice a
thinner crust.

For a bit of variety, try one of the scented rices such as
jasmine or basmati. Just remember that the amount of water
required and the cooking time will be less than for other
types of long grain white rice.

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          Viral Videos on the Net at EVTV1.com
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved