about 10 minutes; set aside. Without washing the processor bowl, using S-Blade place parmesan cheese chunks in bowl and process on High until coarsely chopped. Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings and process until creamy, about 30 to 40 seconds. Grease a 9x13-inch baking dish. Layer half each of noodles, cream cheese mixture, chopped vegetable mixture and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake, covered, at 350ºF for 25 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before serving. Yield: 8 servings.
NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before shredding.
Lasagna
1 pound mozzarella cheese | 2.5 ounces parmesan cheese, cut in |
1 pound mild Italian sausage | 1⁄2-inch cubes (1⁄2 cup grated) |
1 pound ground beef | 1 cup parsley sprigs |
2 cloves garlic | 1 pound small curd cottage cheese |
1 medium onion, peeled & cut in eighths | 15-ounce container Ricotta cheese |
1 rib celery, cut in 2-inch pieces | 2 eggs |
26 ounce can spaghetti sauce | 12 lasagna noodles, uncooked |
8 ounce can tomato sauce | |
Using Slicer/Shredder Disc, with slicing blade up, slice mozzarella and set aside. Remove casings from sausage. In a large skillet or large heavy saucepan over medium high heat, cook and crumble sausage and ground beef. Using S-Blade, with processor running, drop garlic through food chute and mince. Stop processor. Add onion and celery to the processor bowl. Pulse until chopped then add to skillet. Cook until onion is soft. Place cooked meats and vegetables in large bowl. Add spaghetti and tomato sauce and stir to mix. Using S-Blade, process parmesan cheese on High until finely grated, about 20 seconds. Add parsley to the parmesan and process until chopped. Add cottage cheese, ricotta, and eggs and process until blended. In a 9x13-inch baking dish layer meat sauce, noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be refrigerat- ed at this time.) Cover tightly with aluminum foil and bake at 350ºF for 45 minutes. Remove foil and bake 15 to 30 minutes more. Let sit 10 minutes before cutting to serve. Yield: 8 to 10 servings.
Crispy Catfish Fillets
2 1⁄2-ounces parmesan cheese | 1⁄3 | cup fresh parsley sprigs |
(1⁄2 cup, grated) | 1⁄4 | cup butter, melted |
20 buttery crackers, like Ritz | 4 catfish fillets, about 8 ounces each |
or Townhouse | | |
Cut cheese into 1⁄2-inch cubes. Using S-Blade, place cheese cubes, crackers and parsley in work bowl. Process until finely ground. Place cracker mixture in large shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil lined baking sheet. Bake at 400ºF for 15 to 20 minutes.
Yield: 4 servings.
