Archives for April 2013

Oven Fried “French Fries”

6 large potatoes
¼ cup oil (or less)
2 T. grated Parmesan cheese (opt)
1 tsp. salt
½ tsp. garlic powder
1 tsp. paprika
½ tsp. pepper


Preheat oven to 400 degrees.
Scrub potatoes well and cut into strips. Dry with towel or paper towels.
Combine oil, cheese, salt, garlic powder, paprika and pepper in a large plastic bag.
Add potatoes and shake to coat.
Spread strips on 2 cookie sheets in single layer.
Bake at 400 degrees for 20-30 minutes (depending on how thick the slices are) or until golden brown and tender, stirring once.
Place on paper towels and serve.
This recipe has been one of my family favorites for years!

Vegetarian Lasagna

                                                                                                                                                                                                                                                                                                                                                                                                                                                               12 lasagna noodles
1 cup ricotta cheese
1 cup cottage cheese, drained
2 eggs
½ cup parmesan cheese
1 tsp salt
¼ tsp pepper
1 green or red pepper, chopped
1 onion, chopped
6 garlic cloves, minced
2 Tbsp olive oil
Couple dashes hot sauce or cayenne
1 zucchini, grated
16 oz can tomatoes, chopped
6 oz. tomato paste
1/3 cup red wine
2 tsp sugar
2 tsp. parsley flakes
1 tsp basil
1 tsp oregano
2 bay leaves
3 cups grated mozzarella cheese


Broccoli – chopped
Carrots – 2 grated
Spinach – 10oz frozen, chopped


Cook lasagna noodles until almost done. Drain and rinse in cold water.
Preheat oven to 400 degrees. Adjust oven rack to upper part of oven.
Sauté onions and garlic until onions are tender. Stir zucchini, peppers and any other vegetables into the onion mixture.
In a bowl, combine ricotta, cottage cheese, parmesan cheese, 2 beaten eggs.
In a heavy saucepan, combine tomatoes, tomato paste, wine, parsley, sugar, basil, oregano, bay leaves, salt and pepper. Simmer 30 minutes. Discard bay leaves.
Oil 9×13 pan. Spread 1 cup of tomato mixture on bottom of pan.


Layer of noodles, overlapping 1 inch.
Layer of ricotta/cottage cheese mixture.
Layer of vegetables.
Sprinkle layer of cheese.
Layer of tomato sauce.
Repeat layers one more time.
Sprinkle remaining mozzarella over top.
Cover lasagna with foil and bake approximately 40-45 minutes. Remove foil, brown under broiler.
Let rest 10 minutes before serving. (It slices better.)