hosted by Laverne Diede & Rhonda Fitterer
Creamy Seafood Lasagna
- 12 uncooked lasagna noodles
- 1/4 cup butter
- 2 cloves garlic, finely chopped
- 2/3 cup flour
- 2 cups milk
- 1 1/2 cups chicken broth
- 1/4 cup dry sherry or chicken broth
- 2 cups shredded mozzarella cheese
- 8 medium green onions, sliced
- 1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
- 1/4 tsp. pepper
- 1 package (8 oz.) frozen salad-style imitation crabmeat, thawed and chopped
- 1 package (4 oz.) frozen cooked salad shrimp, thawed
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
Heat oven to 350 degrees. Cook noodles as directed on package. While noodles are cooking, melt butter in a 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13x9x2-inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp, and cheese sauce. Bake uncovered 35-40 minutes or until hot in the center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Mandarin Salad
- 1/4 cup sliced almonds
- 1 Tbsp. plus 1 tsp. sugar
- 1/2 small head lettuce, torn into bit-size pieces
- 1/2 bunch romaine lettuce, torn into bite-size pieces
- 2 medium stalks celery, chopped
- 2 medium green onions, thinly sliced
- 1 can (11 oz.) mandarin orange segments, drained
Sweet-Sour Dressing
- 1/4 cup vegetable oil
- 2 Tbsp. sugar
- 2 Tbsp. white or cider vinegar
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. salt
- Dash of pepper
- Dash of red pepper sauce
Cook almonds and sugar in a 1-quart saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. Add all sweet-sour dressing ingredients in a tightly covered container, shake until combined. Toss almonds, dressing and remaining ingredients; serve immediately.
