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Recipes
Pumpkin, Prosciutto & Sage Lasagna
By damgoodcook
Preheat oven to 350 Make the Filling: Melt the butter over medium heat n large skillet and saute the leeks unti...
- Pumpkin Filling:
- 2 Tbl butter
- 6 leeks, trimmed;rinsed;minced
- 4 cups pumpkin puree (or a 29 oz. can)
- 1/2 cup dry white wine
- Salt & Pepper to taste
- White Sauce:
- 4 cups fat free milk; divided
- 2 Tbl dried rosemary
- 1 tsp ground nutmeg
- 1/4 cup flour
- 1 Tbl butter
- 1 Tbl garlic; minced
- Salt & pepper to taste
- For the layers:
- 1.5 pckgs of pre-cooked lasagna sheets
- 4 oz package of prosciutto
- 1/3 cup fresh sage torn in pieces
- 3/4 cup Parmesan cheese
Dijon-Herb Marinade (Weight Watchers)
By damgoodcook
This versatile marinade recipe easily doubles
- 2 tablespoons Dijon mustard
- 4 teaspoons minced fresh rosemary
- 2 teaspoons chopped fresh oregano, or
- 3/4 teaspoon dried
- 1 tablespoon water
- 1 1/2 teaspoons red-wine vinegar
- 1 shallot, finely chopped
- 2 garlic cloves, minced
Artichoke Dip
By damgoodcook
Serve with Wheat Thins over the years I have learned that these are the best crackers; other crackers hide the flav...
- Mix together in bowl:
- 2 cans of Artichoke in water, chopped (Trader Joes is less expensive)
- 1 cup mayo (Best Foods)
- 1 ½ cups grated mozzarella cheese
- ¾ cup parmesan cheese (also Trader Joes less expensive)
- ½ stick cream cheese soften
- Dash or a couple of dashes of cayenne pepper
- Bake at 350 for 30 min