The Gourmet Touch: You can teach a fat cat new tricks
by Prudence Hilburn
The Gourmet Touch
May 14, 2013 | 1752 views |  0 comments | 6 6 recommendations | email to a friend | print
“I should have been born an Italian.”

I remember making that statement long ago after developing a love for Italy’s exciting cuisine.

My daughter Twila and I were talking about recipes that we hadn’t made in a long time and she mentioned a roll-up lasagna dish that she remembered being really good. Over the years, she misplaced the recipe and was wondering where she might find a copy. She said that it was called something like Garfield’s Roll-Up Lasagna.

What a coincidence. The newest cookbook to be added to my collection is called “Garfield Recipes with Cattitude!” This is another wonderful book from Gooseberry Patch.

I told Twila I would check and see if the recipe was in the new book. It was and she was so excited. I couldn’t help but smile when I read the caption under the title: “It’s hard to believe anyone could get bored with lasagna. But if you are, here’s a new trick ... teach the noodles to roll over!”

I am beginning to wonder if Garfield is an Italian cat because this cookbook is filled with lots of great lasagna, pasta and pizza recipes.

If you like to binge on little snacks from time to time (and who doesn’t?), you will probably enjoy Garfield Pizza Bites. Of course, there’s a lot more to this cookbook than just the Italian recipes. I haven’t had time to look at the tasty desserts but I feel sure I will find many that I want to try.

CHEESY LASAGNA ROLLS
12-ounce package lasagna noodles, uncooked
1 pound ground pork sausage
1 green pepper, diced
8-ounce package cream cheese, softened
3-ounce package cream cheese, softened
1 bunch green onions, chopped
28-ounce jar spaghetti sauce, divided
1 ½ cups shredded mozzarella cheese

Cook noodles just until tender. Remove from heat but do not drain. Meanwhile, brown sausage and pepper in a large skillet over medium heat and drain. Add both packages of cream cheese to skillet, stirring over low heat until melted. Stir in onions and remove from heat. Spread half of spaghetti sauce in a lightly greased 13x9-inch baking pan and set aside.

Lay noodles flat, one at a time then spoon 1 to 2 tablespoons of sausage mixture at one end. Carefully roll up noodle and place in baking pan, seam-side down. Repeat with remaining noodles. Top with remaining sauce and sprinkle with cheese. Bake, uncovered at 350 F for 15-20 minutes or until bubbly and cheese has melted. Makes 6 servings.

GARFIELD’S PIZZA BITES
8-ounce tube refrigerated crescent rolls
⅓ cup pizza sauce
¼ cup grated Parmesan cheese
16 slices pepperoni
⅓ cup shredded mozzarella cheese

Unroll crescent rolls but do not separate, pressing perforations to seal. Spread pizza sauce evenly over rolls, leaving a 1-inch border. Sprinkle with Parmesan cheese. Roll up dough jellyroll style, starting with one short edge. Cut into 16 slices. Place slices, cut-side down, on a greased baking sheet. Top each slice with one pepperoni slice and one teaspoon mozzarella cheese. Bake at 375 F for 9-11 minutes until edges are golden and cheese is melted. Serve warm. Serves 6 to 8.

Email Prudence Hilburn at prudencehilburn463@att.net
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The Gourmet Touch: You can teach a fat cat new tricks by Prudence Hilburn
The Gourmet Touch

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