2 Down the Lane

2 Down the Lane

Monday, September 26, 2011

Menu Monday


I am sorry that I have missed the past two weeks.  I was keeping my mother the first week.  My sister took a well deserved vacation with her family.  Mama had a bad cold. She got well, but I got sick.  It has taken me a little while to catch up with life.  


Low Fat Spaghetti Pie     Pear Walnut Bleu Cheese Salad


Low Fat Spaghetti Pie

6 ounces whole wheat pasta
2 eggs, beaten
1/3 cup Parmesan Cheese
12 ounces drained, skim milk ricotta cheese
1 (10 ounce) package frozen spinach, drained
1 (16 ounce) jar low sodium  spaghetti sauce
4 ounces shredded low fat mozzarella cheese

Preheat oven to 350 degrees.  Cook pasta according to package directions.  Drain and cool.  Mix the eggs, noodles and

Parmesan cheese.  Press into a 9” pie pan (I spray mine with PAM)  and form a shell.

Spread ricotta on top of spaghetti shell.  Spread the spinach on top of the ricotta. Pour the sauce over all of the ingredients.  Top with mozzarella cheese. 

Bake for 30 minutes.  Serves 4-6. 



Pear Walnut Bleu Cheese Salad

6 cups salad greens
1 red pears
1/4 cup bleu cheese
1/4 cup toasted walnuts
1/4  cup red wine vinegar
1/2 cup canola oil
1/4 cup olive oil
2 Tablespoon  toasted walnuts
1/2  teaspoon salt
1 /2 teaspoon Dijon Mustard
1 small shallot
1/2  teaspoon sugar

Dressing:  In a blender, put vinegar, walnuts, shallot, sugar, Dijon Mustard, salt and pepper.  With blender running, slowly drizzle canola and olive oils.

For individual servings:  Place 1 1/2 cups of greens on plate.  Cut the pear into halves and core.  Slice each 1/2 into quarters.  Arrange on greens.  Sprinkle bleu cheese and toasted walnuts on top.  Spoon dressing on each salad.



Meatball Minestrone           Herbed Parmesan Biscuits             Baked Apples for dessert       

Meatball Minestrone

1 pound ground turkey, 1 egg, 1 small minced onion, 1/4 cup dry bread crumbs, 1/2 teaspoon Italian seasoning, dash of pepper, 1/4 cup milk, 1 clove crushed garlic,  2 tablespoons chopped parsley.  Mix all the ingredients and shape into 1” balls. Place on a lightly greased jelly roll pan and bake uncovered at 400 degrees for 15-20 minutes. Remove and drain. 

Mix all of the following ingredients into a Crockpot except the macaroni and zucchini

1 can (28 ounces) diced tomatoes, 1 (15 ounce) rinsed and drained, 1 (12 ounce) can of drained corn, 3 cups water, 1/2 cup dry red wine, 1 tablespoon Italian seasoning, 1/2 teaspoon pepper, 2 stalks celery, 2 finely chopped onions, 1 cup cooked macaroni and 2 cups sliced zucchini.

Sauté the onion and celery.  Cook in the Crockpot for about 6 hours.  Add the meatballs and then add the zucchini and the macaroni.  Cook another hour. Serve with grated Parmesan Cheese.  Makes 10-12 hearty servings.  Freezes well.  Don’t add the zucchini and macaroni to the frozen soup. 
I always double this and sometimes even triple it. Yummy!


Herbed Parmesan Biscuits

1/2 cup butter
2 1/4 cup flour
2 tablespoons grated Parmesan Cheese
1 tablespoon sugar
3 1/2 teaspoons baking powder
1 teaspoon dried basil
1 tablespoon freshly chopped parsley
1 cup milk
Preheat oven to 400 degrees.  Put butter in a 9” square pan and put in oven until it is melted.  In a medium bowl combine the flour, Parmesan, sugar, baking powder, basil and parsley.  Stir in the milk until just moistened.  Turn dough onto floured surface.  Knead a dozen times, until smooth.  Roll or pat into a 12”X4” rectangle.  Cut into 12 strips-one inch wide.  Roll each strip in the melted butter. Leave in pan in rows of 6.  Bake for 20 minutes or until lightly browned.  Quick, Quick, Quick! ! ! !



This Wednesday is the beginning of our family night suppers at church.  So, hurrah, no cooking tonight.  We are going to be studying two works by C. S. Lewis. I am really looking forward to it. 

Thursday  I hope I am going to do this chicken.  I don’t know if Kraft makes Russian dressing anymore.  I haven’t done my homework about this.  It is so good.  This is one of those recipes from long-long ago when I first got married.  It is a really pretty dish.

Russian Chicken            
Tri-colored Vegetables 
Wild rice


Russian Chicken

4 chicken breasts seasoned with salt & pepper
3/4 cup Russian dressing
1/2 cup apricot jam
2 tablespoons melted butter
chopped parsley
Brown chicken breasts and place in a 2 quart casserole.  Mix the dressing and jam together and pour over the chicken.  Drizzle the butter over the chicken.  Cover and bake at 350 degrees for 45 minutes.  Remove cover and allow to bake another 15 minutes.   Place on a platter and drizzle the sauce over it.  Garnish with the chopped parsley.


Tri Colored Vegetables

1 sweet yellow pepper, cut into slices
1 lb. green beans, ends trimmed
4 carrots, peeled and cut into 3” lengths and then into           1/4” sticks
1/4 cup onions---cut into rings
Melt 2 tablespoons of butter in a skillet.  Add onion and 1/2 teaspoon lemon pepper. Sauté for about 4 minutes.  Add carrot sticks and green beans and toss to coat with butter.  Pour in 1/2 cup water.  Cover and steam for about 5 minutes.  Watch that the water does not boil out.  Add the yellow pepper strips and the 1 teaspoon dried basil.  Cover and cook for another 3 minutes. 


Well, I am hooking up with Yvonne at Stonegable for Menu Mondays.

1 comment:

  1. Lovely menus and don't you just love the old recipes. I often resurrect them and serve them to company even. It's as if you made a really big discovery when all it is is an old recipe! You had me drooling for the week and I'll be over for dinner! Any night will be fine!