Page 19 - Florida Sentinel 4-7-17

Recipes
The Best Veggie Sandwich
4 English muffins, split and toasted 1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing 4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese
Directions: Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place
halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
Spring Omelet
1 tablespoon olive oil
2 eggs
1/4 cup milk (optional)
3 spears asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mush- rooms
1/3 cup green onions, chopped 1/2 cup grated Parmesan cheese
Directions: Heat the olive oil in a large skillet over medium- high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk to- gether the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
Blue Cheese and Asparagus Pizza
1 bunch asparagus, trimmed and snapped into pieces
1 teaspoon olive oil, or as needed
salt and black pepper to taste
1/2 cup pizza sauce
1 (14 ounce) prebaked pizza crust (such as Boboli(R))
3/4 cup crumbled blue cheese
Directions: Preheat an oven to 350 degrees F (175 degrees C).
Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Bake the asparagus in the preheated oven for 10 minutes.
While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
Spinach Lasagna
1 (1.5 ounce) package spaghetti sauce mix 1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs
1 pint ricotta cheese
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup Parmesan cheese
8 ounces sliced mozzarella cheese
8 lasagna noodles
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.
First Friday Tuna Burgers
1 (7 ounce) pouch tuna in water, drained and juice re- served
3 tablespoons finely chopped onion
3 tablespoons finely chopped celery with leaves
1 large egg
1/4 cup dry bread crumbs
2 slices day-old bread, cubed
1 pinch garlic powder, or to taste
1 pinch salt and ground black
pepper to taste
3 tablespoons olive oil
Directions: Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.
FRIDAY, APRIL 7, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B