the carrots in boiling water until fork tender but not mushy. Drain.
Add rest of ingredients and stir carefully until butter melts and herbs
are mixed in well. Serve.
veggies and garlic in oil until crisp-tender. Remove from heat. In a
heavy saucepan, whisk together flour and milk until smooth. Bring to a
boil; cook & stir for 2 minutes. Reduce heat, add 1/4 c. Parmesan,
salt & pepper. Cook one minute more. Remove from heat, stir in
spinach. Set aside 1 cup sauce. Combine cottage cheese, mozzarella,
and Swiss cheeses in a bowl. Spread 1/2 c. sauce in greased 9 x 13
pan. Layer 4 noodles, 1/2 of the cheese mixture, 1/2 the veggies, and
3/4 c. sauce mixture. Repeat layers. Top with remaining noodles,
reserved sauce mixture and rest of Parmesan cheese. Cover and bake at
375° for 35 minutes. Uncover and bake an additional 15 minutes longer.
Let set for 15 minutes before cutting.
Copper Penny Salad
slice and cook carrots in boiling water just until tender. Drain.
Heat rest of ingredients togetherand pour over hot carrots in a large
bowl. Cover and refrigerate overnight. Serve cold.
Combine beans, green pepper and onions. Whisk together the rest of
the ingredients and pour over bean mixture. Mix and marinade for 12 to
24 hours to let the flavors blend. Keep stored in refrigerator.
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