Monday, January 18, 2010

Patchwork-Last Minute Lasagna-Carol & Jenna

Last-Minute Lasagna

1 24-26 ounce jar Marina sauce (we used spaghetti sauce)
2 20 ounce packages refrigerated large cheese ravioli (we used one 25 oz. bag and it was perfect)
1 10 oz. box frozen chopped spinach, thawed and squeezed of excess liquid
2 cups shredded mozzarella cheese (8 ounces)
(Jenna added about 3 cups, she didn't think 2 was enough)
½ cup grated Parmesan Cheese (2 ounces)

Heat oven to 375 F. Spoon a thin layer of sauce into the bottom of a 9 x 13 baking dish.

On top of the sauce, layer a third of the ravioli, half the spinach, half the mozzarella, and a third of the sauce; repeat. Top with the remaining third of the ravioli and sauce. Sprinkle with the Parmesan Cheese.

Cover with foil and bake for 30 minutes. Uncover and bake until bubbling, 5 to 10 minutes (it was about 15 minutes for us.)

This is a perfect dish for a last minute meal, or for kids to make to start practicing for their college life.

Herb Rubbed Sirloin Tip Roast-Patchwork Patricia

Her Rubbed Sirloin Tip Roast

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 3 pound sirloin tip roast


In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Tomato Soup-Patchwork Rebecca

Tomato Soup

Using homegrown tomatoes for this is a must!

2 1/2 cups stewed tomatoes
2 tablespoons flour
1 tablespoons sugar
1 teaspoon salt
1 thin slice onion
2 tablespoons butter (optional)
garlic (according to flavor--for more garlic add 1 clove, for less garlic add a dash)
1 cup milk, heated (fat-free for a thinner soup, whole for a creamier soup)

Put all ingredients together in a blender except for the milk. Blend on low until all is well blended. Turn to higher speed and add the warmed milk through the lids pouring hold. Blend for a few more seconds. Heat either in a pan on the stove top on med-low, stirring constantly, or put in individual mugs and microwave. This is great with grilled cheese sandwiches, or avocado/mushroom/fresh sandwiches on multi-gran bread!