An old "Gail Swapper" from way back...
- Thread starter pat-in-to
- Start date
)michael-in-phoenix
Well-known member
Greetings, and welcomings!!
sandi-in-hawaii
Well-known member
Hi Pat! There is a convulted way to find stuff in the archives...
Here's the address:
http://63.123.232.200/HyperNews/fsearch.cgi?forum
It looks the same as the old Kitchen Seek, but you have to note that the address changed, and it starts with 63.123.232.00.
Once you insert what you're looking for, and the results are displayed, you have to right-click the link you want, and choose "Open in New Window". That'll open it up (a regular click will direct you to Epi's new search page).
Here's rvb's white lasagna
http://63.123.232.200/HyperNews/get/archive_swap1801-1900/1878.html
Once you open a link, if you want to look at any of the replies, you have to modify the address in the url box, rather than clicking on the link.
For example, if that post had a reply, I would add a "/1" to the existing url, before the .html part:
http://63.123.232.200/HyperNews/get/archive_swap1801-1900/1878/1.html
Reply #2 would be "/2", reply #1.1 would be "/1/1".
Convoluted, but at least we can get it to work. Just in case.
smileys/smile.gif
http://63.123.232.200/HyperNews/fsearch.cgi?forum
Here's the address:
http://63.123.232.200/HyperNews/fsearch.cgi?forum
It looks the same as the old Kitchen Seek, but you have to note that the address changed, and it starts with 63.123.232.00.
Once you insert what you're looking for, and the results are displayed, you have to right-click the link you want, and choose "Open in New Window". That'll open it up (a regular click will direct you to Epi's new search page).
Here's rvb's white lasagna
http://63.123.232.200/HyperNews/get/archive_swap1801-1900/1878.html
Once you open a link, if you want to look at any of the replies, you have to modify the address in the url box, rather than clicking on the link.
For example, if that post had a reply, I would add a "/1" to the existing url, before the .html part:
http://63.123.232.200/HyperNews/get/archive_swap1801-1900/1878/1.html
Reply #2 would be "/2", reply #1.1 would be "/1/1".
Convoluted, but at least we can get it to work. Just in case.
smileys/smile.gif
http://63.123.232.200/HyperNews/fsearch.cgi?forum
dawn_mo
Well-known member
Hi Pat, is this the recipe? REC: Lasagna with Spinach, Artichoke and Lemon...
This sounds wonderful, and I have never come across it before. Thanks!
Marian's White Lasagna (via LONG & WINDING ROAD)
Lasagna with Spinach, Artichoke and Lemon
Recipe By : Betty Rosbottom from Marian
Harris
Serving Size : 12 Preparation Time :1:00
Categories : Entrees Pasta
Amount Ingredient -- Preparation Method
3/4 c unsalted butter -- 1 1/2 sticks
3/4 c flour
5 c milk
1 c Parmesan cheese -- grated
1 tsp salt
1 tsp white pepper
1 1/4lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkges artichokes, frozen -- thawed
6 oz Prosciutto -- thinly sliced
1/4 c olive oil
3 c leeks -- chopped, white parts
1 tbsp garlic -- finely chopped
5 tsp lemon zest -- coursely grated
salt to taste
6 oz spinach leaves -- washed and dried
1 lb ricotta cheese
1 c Parmesan cheese -- grated
1 lb mozzarella cheese -- coarsely grated
salt & pepper to taste
Mornay sauce: Melt butter in large heavy
saucepan over med heat. When hot, add flour
stir until smooth, gradually whisk in milk.
Cook, whisking constantly until mixture thick
ens and coats back of spoon. Stir in 1 cup
Parmesan cheese a little at a time. Add tsp
salt and tsp white pepper. remove from heat.
Noodles: Cook in 6 Qts of boiling salted
water until al dente. Drain and dry on
kitchen towel
Artichoke filling: Dry the defrosted
artichoke hearts & cut them in 1/2" wide
strips. Cut Prosciutto into strips 3" long
and 1/2 inch wide. Heat oil in large heavy
skillet over med heat. Add leeks and garlic
and cook stirring about 5 min - don't let
them brown. Add artichokes and prosciutto,
cook 2-3 min more, stirring frequently.
Remove from heat and stir in lemon zest.
Taste and add salt as desired. Set aside.
Assembly: Preheat oven to 350. Spread a
third of Mornay sauce in a 4 qt (14 X 10)
baking dish. Lay a third of the noodles
over sauce. Spread half spinach leaves over
noodles. Combine ricotta with Parmesan and
stir well. Taste, season with salt and
pepper. Spread half this cheese mixture
over spinach leaves. Sprinkle with a third
of the grated mozzarella. Spread half the
artichoke mixture over the cheese layer and
cover with another third of the noodles.
Spread a third of the sauce over the
noodles, cover with remaining spinach
leaves. Spread remaining ricotta mixture
over spinach and top with another third of
the mozzarella. Spread remaining artichoke
filling over cheese. Layer the final third
of the noodles over artichoke layer. Cover
with remaining sauce, sprinkle with rest of
mozzarella. Can do this a day in advance;
bring to room temp before baking 45-50
minutes until hot and lightly browned.
Cool 10-15 minutes, slice and serve.
NOTES : Serve with mixed greens, mushroom
and walnut salad with balsamic vinaigrette.
Pink grapefruit Sorbet with Campari is
Betty's suggested dessert.
This sounds wonderful, and I have never come across it before. Thanks!
Marian's White Lasagna (via LONG & WINDING ROAD)
Lasagna with Spinach, Artichoke and Lemon
Recipe By : Betty Rosbottom from Marian
Harris
Serving Size : 12 Preparation Time :1:00
Categories : Entrees Pasta
Amount Ingredient -- Preparation Method
3/4 c unsalted butter -- 1 1/2 sticks
3/4 c flour
5 c milk
1 c Parmesan cheese -- grated
1 tsp salt
1 tsp white pepper
1 1/4lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkges artichokes, frozen -- thawed
6 oz Prosciutto -- thinly sliced
1/4 c olive oil
3 c leeks -- chopped, white parts
1 tbsp garlic -- finely chopped
5 tsp lemon zest -- coursely grated
salt to taste
6 oz spinach leaves -- washed and dried
1 lb ricotta cheese
1 c Parmesan cheese -- grated
1 lb mozzarella cheese -- coarsely grated
salt & pepper to taste
Mornay sauce: Melt butter in large heavy
saucepan over med heat. When hot, add flour
stir until smooth, gradually whisk in milk.
Cook, whisking constantly until mixture thick
ens and coats back of spoon. Stir in 1 cup
Parmesan cheese a little at a time. Add tsp
salt and tsp white pepper. remove from heat.
Noodles: Cook in 6 Qts of boiling salted
water until al dente. Drain and dry on
kitchen towel
Artichoke filling: Dry the defrosted
artichoke hearts & cut them in 1/2" wide
strips. Cut Prosciutto into strips 3" long
and 1/2 inch wide. Heat oil in large heavy
skillet over med heat. Add leeks and garlic
and cook stirring about 5 min - don't let
them brown. Add artichokes and prosciutto,
cook 2-3 min more, stirring frequently.
Remove from heat and stir in lemon zest.
Taste and add salt as desired. Set aside.
Assembly: Preheat oven to 350. Spread a
third of Mornay sauce in a 4 qt (14 X 10)
baking dish. Lay a third of the noodles
over sauce. Spread half spinach leaves over
noodles. Combine ricotta with Parmesan and
stir well. Taste, season with salt and
pepper. Spread half this cheese mixture
over spinach leaves. Sprinkle with a third
of the grated mozzarella. Spread half the
artichoke mixture over the cheese layer and
cover with another third of the noodles.
Spread a third of the sauce over the
noodles, cover with remaining spinach
leaves. Spread remaining ricotta mixture
over spinach and top with another third of
the mozzarella. Spread remaining artichoke
filling over cheese. Layer the final third
of the noodles over artichoke layer. Cover
with remaining sauce, sprinkle with rest of
mozzarella. Can do this a day in advance;
bring to room temp before baking 45-50
minutes until hot and lightly browned.
Cool 10-15 minutes, slice and serve.
NOTES : Serve with mixed greens, mushroom
and walnut salad with balsamic vinaigrette.
Pink grapefruit Sorbet with Campari is
Betty's suggested dessert.
That's the one!
I copied it off when it first came out in 1996 but never made it until a year or so ago. It's very different, yet an easy "prepare ahead". My 23 year old daughter is throwing her first "baby shower" and is going to attempt it in her college-student-kitchen...of course one of her urgent leaving remarks to me was, "Mom, I forgot to get a nutmeg grater!" ...but she'll be fine!
I copied it off when it first came out in 1996 but never made it until a year or so ago. It's very different, yet an easy "prepare ahead". My 23 year old daughter is throwing her first "baby shower" and is going to attempt it in her college-student-kitchen...of course one of her urgent leaving remarks to me was, "Mom, I forgot to get a nutmeg grater!" ...but she'll be fine!
bonnieinholland
Well-known member
Pat!
Great that you're back!! Have you been to El Tepeyac since being back in Southern California? Hee hee I hear they have armed guards in the parking lot (the lot next door having been made into parking)...
cheers, Bonnie
Great that you're back!! Have you been to El Tepeyac since being back in Southern California? Hee hee I hear they have armed guards in the parking lot (the lot next door having been made into parking)...
cheers, Bonnie
I still do, too!
In fact from the look of those bananas I think I'll make some today! Glad you're still enjoying it. I've had that recipe 40 years ...it was one of my first cooking adventures and it came in cryptic format from our landlady, Ruth Goldfarb...I still have the stained 3X5 card she gave me.
In fact from the look of those bananas I think I'll make some today! Glad you're still enjoying it. I've had that recipe 40 years ...it was one of my first cooking adventures and it came in cryptic format from our landlady, Ruth Goldfarb...I still have the stained 3X5 card she gave me.