Only $10 each.

 

What a great gift idea!

Pick up your CCS Cookbook at the Region D Mini-Conference (April 21, 2006 @ CenterPlace) or visit the CCS bookstores today for your copy.

Proceeds go to the CCS Classifed Staff Scholarship Fund.

Recipe sample for "Cookin' with CCS!" ....

Chicken and Cheese Lasagna in a White Sauce

½ c. marg/butter
2 cloves garlic, minced/crushed
½ c. all purpose flour
1 tsp salt
2 c. milk
2 c. chicken broth (or 1 ½ c. broth & ½ c. white wine)
2 c. shredded mozzarella (about 8 oz or more – you can never have too much cheese)
½ c. Parmesan
1 med sweet onion chopped/minced
1 tsp dried basil leaves
½ tsp dried oregano
¼ tsp pepper
8 oz uncooked lasagna noodles
2 c. creamed cottage cheese (use food processor to cream – also can do half creamed cottage cheese and ricotta)
2 c. cut-up cooked chicken (can use rotisserie chicken from the deli)
1 lb. sliced fresh mushrooms (sautéed and patted dry)**
½ c. Parmesan

Heat marg/butter in saucepan over low heat until melted, add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, ½ cup Parmesan, onion, basil, oregano and pepper (or pesto can be substituted for basil, oregano, and pepper). Cook over low heat stirring constantly until cheese is melted. Spread ¼ of cheese sauce (about 1 ½ c.) in un-greased rectangular baking dish (13 x 9 x 2) top with 3-4 uncooked noodles. Spread half of cottage cheese/ricotta over noodles. Repeat with ¼ of cheese sauce, 3-4 noodles, and remaining cottage cheese/ricotta. Top with chicken, mushrooms, ¼ cheese sauce, noodles and then remaining cheese sauce. Sprinkle ½ cup Parmesan cheese (may also add a sprinkling of mozzarella cheese – again never too much cheese).

Cook uncovered at 350 degrees until noodles are done – about 35 - 40 minutes. Let stand 15 minutes before cutting.

**Can omit or use frozen spinach squeezed and patted dried.

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