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Recipes
Roasted Vegetable Lasagna
By MSebourn
Can be made either with sausage or mushrooms (if you want vegetarian)
- 16 lasagne noodles
- butter for buttering 9x13" dish
- 0.75 lb hot Italian sausage
- 0.75 lb mild Italian sausage
- 1 jar roasted peppers, large chopped
- 1 head roasted garlic (optional)
- 1/4 cup prepared basil pesto or finely chopped fresh basil (optional)
- 1 med butternut squash, peeled, seeded, and cut into 1/2-inch dice
- 8 oz mushrooms, sliced thickly
- 0.5 tsp. dried thyme
- 1 large eggplant (1 1/2 pounds), peeled, halved and sliced 1/4 inch thick
- 3 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
- 5 cups whole milk
- 3 Tbsp dried (or 1/2 cup fresh) rosemary, crumbled
- 6 Tbsp. (3/4 stick) butter
- 4 lg garlic cloves, minced
- 6 Tbsp. flour
- 1 tsp. salt
- 1 tsp. pepper
- 4 ounces Italian Fontina, coarsely grated
- 2 ounces finely grated Parmigiano-Reggiano
- 3 tablespoons extra-virgin olive oil
Cherry Dump Cake
By MSebourn
from Margaret Sebourn
- 1 16 oz. can crushed pineapple
- 1 21 oz. can cherry pie filling
- 1 box yellow cake mix
- 1.5 sticks butter
- 1.5 cups chopped pecans
Cherry Dump Cake
By MSebourn
from Margaret Sebourn
- 1 16 oz. can crushed pineapple
- 1 21 oz. can cherry pie filling
- 1 box yellow cake mix
- 1.5 sticks butter
- 1.5 cups chopped pecans
Stevens and Stevens Deli garlic-roasted potato salad
By MSebourn
Heat oven to 450 degrees. Cut potatoes in half, place in large bowl
- 2.5 pounds medium red potatoes
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 5 cloves garlic
- 2 generous tablespoons minced fresh rosemary leaves,divided
- 1 cup mayonnaise
- Juice of one small lemon
- Salt and pepper to taste
Broccoli Casserole
By MSebourn
from Margaret Sebourn
- 1 lb. chopped cooked broccoli
- 1 stick butter
- 1 box mushrooms, sliced
- 3 cloves garlic, minced
- 1 bunch finely chopped green onions
- 8 oz. processed cheese (Velveeta, etc.)
- 1 can cream of mushroom soup
- 1 tube Ritz crackers, crumbled
Cherry Delight Cheesecake
By MSebourn
from Margaret Sebourn
- 2.25 cups crushed graham crackers (1.5 packages)
- 0.5 cups melted butter
- 2 - 8 oz. pkg. cream cheese - softened
- 1 envelope Dream Whip
- 2 cups powdered sugar
- 21 oz. can cherry pie filling
- 6 Tbsp. milk
- 1 cup chopped pecans
Lemon Jello Cheesecake
By MSebourn
from Margaret Sebourn
- 2 pkg. graham crackers, finely crushed
- 1/2 cup butter
- 1 - 3 oz. pkg. lemon jello
- 1 cup boiling water
- 1 8-oz pkg. cream cheese, at room temp.
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 lg can Milnot milk (well chilled)
- very lg. mixing bowl (well chilled)
Potato-Fennel Gratin
By MSebourn
Cook Time 1 hr 45 min 10 servings (1 batch served 18 people as part of a buffet) can be made days ahead and
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese (1/2 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Gorgonzola Cream Sauce
By MSebourn
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for ...
- 4 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
- 3 tablespoons freshly grated Parmesan
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
Red Wine - Port Reduction Sauce
By MSebourn
Melt the butter in a medium saucepan over medium heat
- Red Wine Sauce
- 1 tablespoon Unsalted butter
- 2 Chopped shallots - 2 tablespoons
- 1 teaspoon Cracked pepper
- 1/2 cup Dry red wine
- 1/2 cup Ruby Port
- 2 cups Veal or beef stock
- Coarse salt - to taste