MN Chickenstock recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by spookyevilone, Jan 17, 2009.

  1. spookyevilone

    spookyevilone Crazy Quail Lady

    Oct 5, 2008
    Here's the thread for the potluck recipes from the Chickenstock in MN on 1/17.

    Veggie Lasagna:
    2 jars sauce
    2 box lasagna noodles
    1 container ricotta cheese
    8 cups mozzarella cheese
    1 yellow squash
    4 carrots, sliced rounds
    Minced garlic to taste

    Cover bottom of a 13x9 pan with a thin layer of sauce, place first pile of noodles. Cover with mozzarella and another layer of noodles. Cover noodles with sauce, then with carrot slices - add minced garlic to taste (I added about 1/4 c.). Another layer of noodles, then a layer of yellow squash or zucchini and put ricotta in the spaces between the bits of squash. Add another layer of noodles and lots and lots of sauce. Cover with foil, bake at 350 for an hour. I let mine cool and refrigerate overnight, then heat up the next day still with the tinfoil on, then remove tinfoil and cover with mozzarella and put back in oven until cheese is melty. This makes a very dense lasagna.

    Lazy Pie
    2 cinnamon sticks
    3 T nutmeg
    1 T ground cloves
    1.5 T ground ginger
    1 c. brown sugar
    Slice a bunch of apples (I think I used 8)
    Place two layers of apples on bottom of casserole dish. Dot with slices of butter. Sprinkle a layer of brown sugar. Place two more layers of apples, dot with butter, crunch up cinnamon stick (or, y'know, don't run out of ground cinnamon and use that..) and place that and 1/2 the spices over the layer. Sprinkle sugar. Layer with apples/butter/brown sugar until you fill the dish or run out of apples. Spread spices and brown sugar and more butter on top. Cover dish. Bake at 350 for about an hour and fifteen minutes.

    Serve to a house full of BYC'ers [​IMG]
  2. fiftyfifty

    fiftyfifty In the Brooder

    Aug 4, 2008
    suburban Minneapolis
    Spooky, I had a great time. Thanks so much for organizing and hosting it. Here's the recipe for jicama salad:

    5 cups shaved jicama (about 1.5 lbs)
    about 1/4 c cilantro leaves

    1/3 c canola oil
    1/3 c lemon juice
    1/3 c minced red onion
    3T honey
    1/2 to 1 tsp salt (depending on how much you like, I used 1/2 t)

    Add the dressing right before serving.

    Thanks again! It was great to meet everyone.

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