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Love lasagna?
Crave casserole? Fancy frittatas? Don’t we all!
But, your ribs aren’t the only things these dishes
stick to. Do you steer clear of these (and more) because
of the clean-up? Well, fear no more! With Brillo®
in the house, you’ll regain power over your pans.
So, you’ll no longer avoid a la king, dread demi
glaze or loathe lyonniase…
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Lasagna
with Italian Sausage |
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Fresh minced garlic
1 lb. Italian sausage
(sweet or hot; sliced or squeezed
from casing – chef’s preference)
1 medium onion, diced
1 green pepper, chopped
Olive oil (2-3 tablespoons)
32 oz. can of crushed tomatoes
4 tablespoons parsley
2 teaspoons basil
Black pepper to taste
1 teaspoon tarragon
Onions
Green or red peppers
Mushrooms
32 oz. ricotta cheese
1 cup Parmesan cheese
3 cups mozzarella
1 teaspoon oregano
Lasagna noodles
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Sauté
garlic, onion, chopped green pepper and sausage in olive
oil. Pour off excess grease and water. Add crushed tomatoes,
3T parsley, basil, black pepper and tarragon. Simmer (the
longer, the better!). Prepare the cheeses by mixing together
ricotta, Parmesan, mozzarella, 1T parsley and oregano.
Just before assembling, par-boil and drain the lasagna
noodles. Put a layer of noodles in the baking pan. Add
a layer of the sauce, then dollops of cheese. Add another
layer of noodles, sauce, and cheese. Then, a final layer
of noodles, some more sauce, more cheese, and finally
sprinkle Parmesan cheese of the top. Make sure the edges
of the noodles are covered or they will become crunchy
when baked.
Bake at 350 degrees for about an hour. Pop
the Chianti and call everyone to the table!
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Cheese
Fondue |
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4 oz. Gruyere
cheese
4 oz. Gouda cheese
8 oz. Swiss or Jarlsberg cheese
1 to 1-1/2 tbsp. cornstarch
1 clove garlic
3/4 to 1 cup white wine
French, pumpernickel and sourdough bread cut into 1-2"
cubes |
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| Grate cheese and
mix with cornstarch. Cut garlic clove in half. Rub 1/2
of garlic over inside of fondue pot. Cut the other 1/2
clove up finely and add to pot. Add wine to pot and heat
slowly until it just bubbles. Slowly add the cheese mixture,
stirring as it melts. When smooth, and serve
with cubed breads. Serves 3-4.
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Frittata
Italiano |
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1 tablespoon butter
or margarine
1/4 cup sliced green onions
1/4 cup chopped prosciutto (about 2 ounces)
¾
cup sliced mushrooms
6 eggs
1 tablespoon dry white wine
1 tablespoon chopped fresh basil (1/2 teaspoon dried,
if fresh is not available)
3 tablespoons chopped fresh parsley
Freshly ground pepper
1/4 cup shredded mozzarella cheese
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| In a large ovenproof
skillet over medium heat, melt butter. Add green onions,
prosciutto and mushrooms and sauté until prosciutto
is crisp and vegetables are tender, about 5 minutes. Preheat
broiler. In a medium bowl, whisk together eggs, wine,
basil, parsley and pepper to taste. Pour egg mixture
over vegetable-prosciutto mixture. Reduce heat to medium-low,
cover and cook until eggs are set and top is almost
dry, 10 to 12 minutes.
Sprinkle with cheese. Broil until frittata is puffy
and cheese is melted, about 1 minute. Cut into wedges
and serve from skillet, or slide the whole frittata
onto a warm plate.
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Easy Apple
Crisp |
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3-4
Tart apples (Granny Smith work best)
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup oatmeal
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Preheat oven to
350 degrees
Peel, core and slice apples into thin slices. Cream butter
and sugar together; mix in oatmeal. Place apples in a
baking dish and spread the topping over the apples. Bake
for 30-40 minutes, or until top is brown and bubbly. Serve
warm. (Some vanilla ice cream on top doesn’t hurt!)
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Shredded
Potatoes Au Gratin |
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8 medium baking
potatoes
2 cups shredded cheddar cheese (sharp or medium)
1 1/2 cups heavy cream
1 teaspoon salt
1/4 cup soft breadcrumbs
2 tablespoons butter, melted |
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Bring
potatoes to a boil, then reduce heat, cover and simmer
for 10 minutes. Drain, cool, peel and coarsely shred.
Alternate 2 layers of potatoes and cheese in a lightly
greased casserole dish. Combine heavy cream and salt;
pour over potatoes. Sprinkle with breadcrumbs and drizzle
with butter.
Bake at 350 degrees for 45 minutes.
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