(Meal for 6 to 8)
3 LAYER ITALIAN CASSEROLE
ASPARAGUS AND ARTICHOKE SALAD
EASY HOT GARLIC BREAD
AMARETTO CHEESECAKE
BEVERAGES - Red Wine, Iced Tea, Coffee
MARKET LIST :
3 LAYER ITALIAN CASSEROLE:
1 pound ground beef or 2 large chicken breasts
6 medium summer or zucchini squash
1 can (4-ounces) chopped green chilies
Cheddar Cheese (recipe requires 4-ounces)
1 carton (16-ounces) cottage cheese
ASPARAGUS AND ARTICHOKE SALAD:
8-ounces fresh asparagus or 10-ounce package frozen
asparagus
1 can (15-ounces) artichoke hearts
1 small can sliced ripe olives
Fresh spinach
EASY HOT GARLIC BREAD:
1 loaf French bread
AMARETTO CHEESECAKE:
1 package graham cracker crumbs
3 packages (8-ounces each) cream cheese
Amaretto
1 bar (1.2 ounces) chocolate candy
1 carton (8-ounces) sour cream
2 ounces almonds, sliced
BEVERAGES (if needed)
RECIPES
3 LAYER ITALIAN CASSEROLE
FIRST LAYER:
1 pound ground beef or 2 large chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
Cook meat (or chicken) with seasonings until pink color
disappears. Drain well. If you use chicken, chop well.
Spoon into a 2-quart baking dish which has been sprayed with
cooking spray.
SECOND LAYER:
6 medium summer or zucchini squash
1 can (4-ounces) chopped green chili peppers
1 onion, chopped
2 tablespoons butter or margarine
1 cup Cheddar cheese, shredded
Preheat oven to 350 degrees.
Cook squash in salted water until tender. Drain well.
Mash and whip in chili peppers, onion and butter. Spread
over meat mixture and sprinkle with cheese.
THIRD LAYER:
2 eggs, beaten
2 cups cottage cheese
2 teaspoons chopped parsley (optional)
2 tablespoons grated Parmesan cheese
Fold cottage cheese and parsley into beaten eggs. Spoon
over squash layer. Sprinkle with cheese. Bake 35 to 45
minutes or until set.
Makes 6 to 8 servings.
ASPARAGUS AND ARTICHOKE SALAD
1/2 pound fresh asparagus, steamed ( 1 10-ounce package
frozen asparagus may be used - cook according to package
directions, drain)
1 15-ounce an artichoke hearts, drained and halved
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, halved or 1 teaspoon garlic powder
1/2 teaspoon salt
1 small can sliced ripe olives
Fresh spinach
Freshly ground pepper
Combine asparagus and artichokes in mixing bowl. Sprinkle
with pepper.
In a small jar, combine olive oil, lemon juice, garlic and
salt. Shake thoroughly.
Pour over the vegetables. Chill several hours, covered.
Toss at least once during chilling process.
Drain (if garlic clove used, remove).
Arrange spinach as bed on individual serving plates. Place
vegetables, next top with olive slices.
Makes 6 to 8 servings.
EASY HOT GARLIC BREAD
1 loaf French bread, commercial
1/2 cup margarine, softened
1 teaspoon garlic salt
Preheat oven to 400 degrees. Slice bread into 1/2-inch
slices. Spread margarine on one side of each slice.
Sprinkle with garlic salt. Wrap bread in aluminum foil and
heat until heated through (about 15 minutes).
AMARETTO CHEESECAKE
CRUST:
1/4 cup plus 2 tablespoons butter or margarine, melted
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon cinnamon
FILLING:
3 packages (8-ounces each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup amaretto
1 carton (8-ounces) sour cream
4 teaspoons sugar
1 tablespoon amaretto
1/4 cup almonds, sliced (optional)
1 bar (1.2 ounces) chocolate candy, grated (optional)
Preheat oven to 375 degrees. Grease or spray with cooking
spray a 9-inch springform pan.
Combine margarine or butter, graham crackers, sugar and
cinnamon. Press mixture firmly into bottom and 1/2 inch up
sides of pan.
Beat cream cheese with electric mixer until light and
fluffy. Gradually add 1 cup sugar. Mix well. Add eggs,
one at at time, beat well after each addition. Stir in 1/3
cup amaretto. Pour into crust and bake 45 minutes or until
set.
Combine sour cream, sugar, and amaretto. Stir well and
spoon over the cheesecake. Bake for 5 minutes in 500 degree
oven. Let cool on wire rack to room temperature. Chill 24
to 48 hours. Garnish with almonds and chocolate, if
desired.
Makes 12 servings.
SUGGESTED ORDER OF PREPARATION:
1.
Prepare cheesecake a day or two ahead. It takes
approximately 1 hour to prepare, but needs to chill and let
flavors set.
2.
3 to 4 hours before serving time, prepare Asparagus And
Artichoke Salad. This needs to chill several hours.
3.
The 3-Layer Italian Casserole take about 20 minutes to
assemble and 35 to 45 minutes to bake.
4.
The Hot Garlic Bread usually bakes at 400 degrees. You may
want to wait until after you remove the 3-Layer Casserole
from the oven before you heat the bread (the casserole cooks
at an oven temperature of 350 degrees) or you may want to
place it in with the casserole and heat for 20 to 25
minutes at 350 degrees. I prefer the latter.
This is a great meal for family and friends!
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