Recipe(tried): Seafood Lasagna and...

Hello Everyone!

This past Saturday was my daughter's and son-in-law's reception; the setting was a beautiful, tropical landscaped backyard in her sister-in-law's gorgeous home down in Palm Beach!

There were tiki torches set up, a white tent with the tables and chairs under it, calypso music and a delicious catered affair. I helped a bit by making the desserts for the Dessert Buffet and the cold pasta salad...boy, was I beat! I had to make enough for 150 guests!! We all had a wonderful time! It is always great getting back home though.

An update on the tree fiasco: The roof has been repaired, the ceiling in the damaged room also has been repaired. Next comes the painting of the room and the carpet. Then finally, I can move the computer and everything else in there. Can't wait!!!

Tonight's dinner menu will be Seafood Lasagna, Autumn Dinner Salad, Garlic Bread and a cool & refreshing dessert: Banana Cream Cheese Pie.

Happy Dining! Gina

Seafood Lasagna
America Celebrates Columbus
The Junior League of Columbus, Ohio
Yield: 6 to 8 Servings

1 large onion, chopped
4 garlic cloves, Pressed (My addition)
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces crabmeat,
8 ounces shrimp, peeled, deveined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese Saut the onion in the butter in a skillet until tender; add the garlic and saute for 2 minutes more. Do not let the garlic brown, drain the onions and garlic and place in a bowl.

In the same skillet, saute the shrimp and scallops til done and set aside.

Add the cream cheese, ricotta cheese, egg, basil, salt and pepper to the onions in the bowl and mix well.

Add the soup, milk and wine in another bowl and mix well. Stir in the crabmeat, shrimp, scallops and Parmesan cheese.

Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325 degrees for 1 1/4 hours. Let stand for 10 to 15 minutes before serving.

Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.

Autumn Dinner Salad

Balsamic Vinaigrette:
1 t. dry mustard
1/2 t. seasoned salt
1/4 t. blk. pepper
3 T. balsamic vinegar
1/2 t. onion juice
1 clove garlic, crushed
3/4 c. olive oil

SALAD:
2 T. butter
1/2 c. chopped walnuts
3 T. brown sugar
Mixed salad greens: I use romaine, leaf lettuce, boston lettuce and radicchio
1 firm apple or pear
alfalfa sprouts
3 scallions, chopped
3-4 oz. crumbled blue cheese

To prepare the balsamic vinaigrette, combine the dry mustard, seasoned salt and pepper. Stir in vinegar, onion juice and garlic. Let stand 1 hour. Just before serving, pour thru a wire-mesh strainer to remove garlic. Beat in olive oil with wire whisk and serve with salad.
To prepare salad, melt butter in skillet over med. heat. Add walnuts and brown sugar and saute til nuts begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces and place in a large bowl. At serving time, core fruit and cut into pieces, Toss lettuce, fruit, sprouts, scallions and half the nuts and cheese with balsamic vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.

Garlic Bread

1 Italian or French bread loaf
1 stick butter, softened
3 garlic cloves, pressed
1 T. parmesan cheese
1 t. oregano
paprika

Slice bread on the diagonal. Mix softened butter with all seasonings. Spread on both sides of bread and sprinkle each side with paprika. Layer slices on baking pan and put in 350 oven. AFter 5 min. turn each slice and continue baking for another 5 min til golden brown or desired doneness.

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BANANA CREAM CHEESE PIE

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice (and additional for dipping bananas)
1 tsp. vanilla
4 medium bananas, divided use
1 (9-inch) graham cracker crumb crust (or baked pastry shell)

In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla.

Peel and slice 2 bananas and dip slices in lemon juice; drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set.

Before serving, slice remaining bananas, dip in lemon juice; drain and garnish pie. Refrigerate leftovers.