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Spinach Lasagna Chardonnay

2 Eggs, lightly beaten

1 - 16oz pkg frozen Spinach,

thawed & well drained

2 cups Ricotta Cheese

4oz Feta Cheese, crumbled

½tsp Salt

2tsp Fresh Basil, finely chopped

2tsp Fresh Parsley, finely chopped

4 cups Parmesan Cheese, shredded

1tbsp Olive Oil

1 small Onion, finely diced

2 cloves Garlic, minced

½cup Green Pepper, diced

½cup Fresh Mushrooms, sliced

½cup Chardonnay

+ 1 glass (Sip, Sip) for Chef

1 - 28oz can Tomato Sauce

9 Lasagna Noodles, precooked

Stir together first 7 ingredients & 1 cup parmesan cheese; set aside.

Warm oil in large saucepan. Add onion, garlic, green pepper, & mushrooms; cook over low heat for 10 min. Add wine; simmer until reduced, about 5 min. Remove from heat; stir in tomato sauce.

Spread a small amount of tomato sauce mixture on the bottom of a lightly greased 13 x 9 baking dish.

Layer with 3 noodles, half of the spinach mixture, & 1 cup parmesan cheese. Repeat layers.

Place a layer of noodles on top & spread remaining tomato sauce mixture on top.

Bake uncovered for 40 min. Top with remaining cup of parmesan cheese; bake 5 min. or until cheese melts.

Let stand 10 min before slicing.

Serves 6

Carol’s Classic Meringue Key Lime Pie

Crust Filling

1 prepared graham cracker pie crust 1 14ounce can sweetened condensed milk

4 egg yolks (reserve egg whites)

½c key lime juice (about 6 squeezed limes)

4 tsp granulated sugar

2 tsp Grand Marnier + 1 shot (Sip! Sop!) for Chef

Preheat oven to 500°. In a med. size bowl, combine the milk & egg yolks, using an electric mixer at low speed. Mix until well blended & mixture is relatively thick. Slowly add the key lime juice. Pour into prepared pie crust. To prepare meringue, beat reserved egg whites & Grand Marnier until very stiff (using an electric mixer on high). Add sugar 1tsp at a time (beat well after adding each tsp). Pile meringue on top starting from the edge to the center, making certain that the meringue touches the pastry on all sides to prevent it from shrinking. Smooth it with the back of a spoon in a light circular manner. To brown place on top shelf of oven and bake until golden brown, about 2 min. Cool.

Chill in refrigerator. Makes: 1 9-inch pie

Popcorn Shrimp Risotto

¾lb Popcorn Shrimp, peeled & cleaned

3 cups Chicken Broth

½cup Pinot Grigio

+ 1 glass (Sip, Sip) for Chef

1tbsp Olive Oil

1 small Onion, diced

1 clove Garlic, minced

1 cup Balsamic Rice

1 cup Fresh Mushrooms, sliced

1 cup Fresh Green Beans, snapped

2 small Tomatoes, peeled & chopped

1tsp Fresh Basil, minced

2tsp Fresh Parsley, minced

¼tsp Salt

½tsp Pepper

½ cup Parmesan Cheese, grated

In a large pan ,sauté onion in hot oil until limp; add garlic & cook 1 min longer. Add rice & sauté for 2 min. Reduce heat to medium; add wine & 1 cup of broth. Cook, stirring constantly, until liquid is absorbed.

Repeat procedure, adding ½cup of broth at a time.

When adding last ½cup of broth, stir in the remaining ingredients, except for the shrimp & the cheese. Cook, stirring constantly for 10 min. Add shrimp; cook for 5 min, or until shrimp turns pink.

Serve with the grated parmesan cheese.

Serves 6

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