Feeling Crabby?

Seafood Lasagna Roll-ups

8 lasagna noodles, cooked

10 oz. of chopped spinach or equivalent chopped romaine lettuce, steamed

Filling:

1 c. shredded mozzarella cheese

1 c. ricotta or cottage cheese

1 6 ½ oz. can crabmeat, drained, flaked, and cartilage removed or half a 6 oz. pkg. frozen, peeled, cooked shrimp, thawed

1 small sweet red or green pepper, finely chopped

½ tsp. salt

Sauce:

2 cloves garlic, minced

2 tbs. butter or margarine

1 tbs. cornstarch

¼ tsp. pepper

1 ½ c. milk

2 tbs. white cooking wine

2 tbs. Parmesan cheese

Set cooked and drained noodles aside in separate bowl. In medium bowl mix the spinach, mozzarella, ricotta, crabmeat or shrimp, chopped pepper, salt and a pinch of ground pepper. Spread about ½ c. filling on each noodle. Roll up jellyroll style and place in lightly greased casserole dish, seam down. In medium saucepan cook garlic in butter for 30 seconds. Stir in cornstarch, pepper and a dash of salt. Add milk. Cook and stir till thickened and bubbly. Add wine. Cook and stir for 2 minutes. Spoon sauce over rolls. Sprinkle with Parmesan cheese. Bake covered at 375, about 25 minutes or till filling is heated through.

Sunday Dinner

Lemon Barbecued Pork Chops

2 pork loin or rib chops, ¾ to 1 inch thick

½ tsp. teaspoon salt

2 thin slices onion

2 thin slices lemon

2 tbs. brown sugar

2 tbs. catsup

Heat oven to 350 degrees. Trim excess fat from chops. Place chops in ungreased baking pan, 8 by 8 by 2; season with salt. Top each chop with lemon slice, onion slice, 1 tbs. brown sugar and 1 tbs. catsup. Cover pan with foil and bake 30 minutes. Uncover, baste chops and bake another 30 minutes or till done. Serves 2.

Country Rice

Country Rice Dish

6 tbs. organicranch dressing

2 c. rice

2 c. mixed veggies

4 c. water

1 2.5 oz pkg. organic white gravy mix

1 tsp. lime juice

½ tsp. salt

½ tsp. pepper

¼ tsp. Montreal steak seasoning or pinches of dill, coriander, garlic, paprika, and red pepper

Boil spices in water. Add rice. Cook on medium heat till fluffed, add gravy, lime and veggies. Cover; let simmer at medium till veggies are done. Add ranch dressing, stir well. Serves 4.

Funny Friday Sheepies

My Favorite Enchiladas

Enchiladas

1 lb. ground beef

1 pkg. organic onion soup

¼ c. organic catsup

About 1 cup water

organic enchilada sauce

Corn tortilla shells

5 hard boiled eggs

Shredded cheese, any

Brown hamburger. Add soup, catsup, and water, simmer till juice disappears. Put enchilada sauce in small saucepan, add one half can of water (bring to medium consistency). Heat to almost boiling. Coat tortilla shells with sauce and fill with meat, sliced eggs, and cheese.  Place in baking dish. Cover with remaining cheese and sauce. Bake at 350 for 20 to 30 minutes, or till sauce is boiling at edges.

On The Homestead As Art

Have you thought about putting a painting of your homestead in the house? Old English estates usually displayed paintings of the home, the land, and the favorite animals. Often, you would find carefully drawn floorplans of the home tucked in the corner.

(pictures from various sources, owners retain rights)

This Fridge....

The Anything Casserole

½ pkg. onion tater tots

1 bag any kind of shredded cheese

1 bag any frozen vegetables

1 can any cream or regular soup

Salt and pepper to taste, other spices as desired

Optional: 2 cups uncooked instant white rice and 1 cup water

Optional: 1 can tuna fish, chicken breast, or other canned meat, or chopped uncooked hot dog.

Combine vegetables, soup, and spices, in large bowl. Carefully stir in meat and/or rice if desired. Preheat oven to 450. Place tater tots in a single layer on bottom of 9x13 or so casserole pan. Add soup/veggie mixture. Sprinkle salt and pepper, then cheese as desired. Bake for 1 hour.