This is a list of ingredients from my daughter, Lyndsey. She is one of those cooks that does not keep track of the actual amounts of the ingredients, just the fact that an ingredient was added. So, I can’t be held responsible if it does not come out just right – there’s no way to follow the recipe. Having said all of that, the concept of using a pot roast for your meat filling is amazing!!! I know first hand because I tried it. So here’s a recipe for cooks that know what they’re doing!
1 box of frozen spinach
Fresh green peppers
Tony Creole Seasoning
Bake at 375 degrees for 1 hour and 15 min
Combine a container of cottage cheese, 2 eggs, a small container of ricotta cheese, fresh parsley, basil, and garlic with the Italian blend shredded cheese for filing. Use your favorite sauce and a box of frozen spinach (optional) with fresh mushrooms; green peppers, onions, and a little sugar to taste.
Let the sauce cook for about an hour and season with Tony’s creole seasoning
Use the no cook lasagna shells and just layer it up… Sauce, noodle, cheese mix, and repeat until the pan is full.
Bake for about an hour and 15 min until cheese is brown.
We celebrated our 13th wedding anniversary by visiting the Shenandoah area. Besides seeing the sites, one of the other treats was the fabulous food we tasted along the way. Below are some of the highlights:
Joe’s Steakhouse In Front Royal, VA
Scallops Beurre Blanc – pan seared sea scallops with shallot, mushrooms and tomato in a beurre blanc sauce
Stuffed Haddock with crab and cream cheese, finished with a light tomato-basil cream sauce, brown rice and mixed veggies
Claire’s At The Depot in Warrenton, VA
Mediterranean Lamb Chops on a Bed of CousCous – the chops were cooked with fresh herbs grown in their own garden!
Claire’s At The Depot Herb Garden
Southern Shrimp Salad – Yummy!
Aunt Beatty’s Decadent Chocolate Cake – for the chocolate lovers!