Best Seafood Lasagna

 A tasty variation of one of our most popular recipes….. and it freezes beautifully

Best Seafood Lasagna
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Ingredients
  1. 8 lasagna noodles 8
  2. 2 TBSP butter 25 mL
  3. 1 cup chopped onion 250 mL
  4. 1 package (8 oz/250 g) cream cheese softened
  5. 11⁄2 cups Ricotta cheese 375 mL
  6. 1 egg, beaten 1
  7. 2 TSP basil 10 mL
  8. 1⁄2 TSP salt 2 mL
  9. 1⁄8 TSP pepper 0.5 mL
  10. 2 cans (each 10 OZ/284 mL) 2cream of mushroom soup
  11. 1⁄3 cup dry white wine OR dry vermouth 75 mL
  12. 5 OZ crabmeat 150 g
  13. 1 lb SHRIMP, deveined and cooked 500 g
  14. 1⁄4 CUP grated Parmesan cheese 50 mL
  15. 1⁄2 cup shredded, sharp (old) Cheddar cheese 125 mL
Instructions
  1. Cook noodles. Place 4 noodles in a 13- x 9-inch (3 L) baking dish. cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles. combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers. Sprinkle with Parmesan and Cheddar.
  2. Bake, uncovered, at 350°F (180°C) for45 minutes. Let stand 15 minutes before serving.Freezes well.
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Halibut with Strawberry Basil Salsa

 The summery flavor of strawberries and basil lend a refreshing tang to tender halibut. This salsa is also good with salmon or red snapper

Halibut with Strawberry Basil Salsa
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Ingredients
  1. Strawberry Basil Salsa
  2. 11⁄2 cups chopped fresh strawberries 375 mL
  3. (about 8 oz/250 g)
  4. 1⁄2 cup drained canned mandarin orange 125 mL
  5. segments in juice, chopped
  6. (see tip)
  7. 1 tbsp finely chopped red onion 15 mL
  8. 1 tbsp shredded fresh basil 15 mL
  9. 1 to freshly squeezed lime juice 15 to
  10. 2 tbsp 30 mL
  11. 1⁄8 tsp salt 0.5 mL
  12. 1⁄8 tsp freshly ground black pepper 0.5 mL
  13. 4 skin-on or skinless halibut 4
  14. fillets (each about 6 oz/175 g)
  15. Salt and freshly ground black pepper
  16. 2 tbsp olive or vegetable oil 30 mL
Instructions
  1. Strawberry Basil Salsa: In a bowl, combine strawberries, mandarin oranges, onion, basil, 1 tbsp (15 mL) lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Taste and add more lime juice, if desired.
  2. Preheat oven to 425°F (220°C).
  3. Line a rimmed baking sheet with parchment paper or greased foil. Rinse halibut and pat dry with paper towels. (If the fish has been frozen and thawed, it will be quite wet, so be sure to dry it well.)
  4. Season with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Cook halibut, skin or skinned side up, for about 2 minutes or until bottom is nicely browned. Transfer to prepared baking sheet, browned side up, and bake for 5 to 6 minutes or until fish is barely opaque and is just starting to flake when tested with a fork. Do not overcook. Serve halibut topped with salsa.
  5. Serves 4.
Notes
  1. Tip: You can use 1 or 2 fresh mandarin oranges instead of canned, if you prefer. Peel the mandarins and separate into segments. Remove any white pith and seeds, then chop.
  2. Teacher: Name the four seasons.
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Teacher: Name the four seasons.

Child: Salt, pepper, mustard and vinegar

Vodka Lemon Shrimp

 Your guests will be clamouring for a second and third helping of these tasty shrimp

Vodka Lemon Shrimp
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Ingredients
  1. Vodka Lemon Sauce
  2. 3 tbsp granulated sugar 45 mL
  3. 1 tbsp grated lemon zest 15 mL
  4. 1⁄3 cup freshly squeezed lemon juice 75 mL
  5. 1⁄4 cup vodka 50 mL
  6. 1⁄4 cup olive oil 50 mL
  7. 11⁄2 tsp minced gingerroot 7 mL
  8. 1 clove garlic, minced 1
  9. 1⁄4 tsp salt 1 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. 30 medium or large shrimp, peeled 30
  12. and deveined (about 1 lb/500 g)
  13. 1⁄2 tsp cornstarch 2 mL
Instructions
  1. Soak 10 wooden skewers in cold water for 30 minutes. Preheat barbecue grill to medium-high and grease the grates.
  2. Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  3. Place shrimp in a deep bowl and spoon 3 tbsp (45 mL) sauce over top; toss to combine. (Do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp). Set the
  4. remaining sauce aside in the saucepan. Thread shrimp onto skewers, leaving space between pieces. Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  5. Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers, along with small cocktail plates for your guests.
  6. Makes 10 skewers.
Notes
  1. Tip: When buying fresh gingerroot, look for firm pieces. If the skin is wrinkly, it’s past its best. To peel ginger, hold it in the palm of your hand and use the edge of a teaspoon to scrape away the skin, getting into all the crevices and around the knobby bits. Break the peeled ginger into smaller pieces and wrap tightly in a double layer of plastic wrap. It will keep in the fridge for a couple of weeks and in the freezer for several months.
  2. Variation: You can also cook the marinated shrimp on the stovetop. Heat a large nonstick skillet over medium-high heat. Sauté shrimp, shaking pan, for about 4 minutes or until pink and opaque.
  3. I like to give homemade gifts – which one of my children would you like?
The Best of Bridge http://www.bestofbridge.com/
 I like to give homemade gifts – which one of my children would you like?

Thai Chicken and Mango Stir-Fry

Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!

Thai Chicken and Mango Stir-Fry
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Ingredients
  1. Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!
  2. 1 cup frozen mango cubes 250 mL
  3. (see tip, opposite)
  4. 1 cup coconut milk 250 mL
  5. 1⁄2 cup chicken broth 125 mL
  6. 1 tbsp freshly squeezed lime juice 15 mL
  7. 2 tsp soy sauce 10 mL
  8. 1 tsp packed brown sugar 5 mL
  9. 1 tbsp vegetable oil 15 mL
  10. 4 boneless skinless chicken breasts, 4
  11. cut into bite-size pieces
  12. 2 green onions, chopped 2
  13. 1 red bell pepper, thinly sliced 1
  14. 2 tsp Thai red curry paste 10 mL
  15. 1 cup snow peas 250 mL
  16. 2 tsp cornstarch 10 mL
  17. 2 tsp water 10 mL
  18. 2 tbsp chopped fresh cilantro 25 mL
Instructions
  1. In a large bowl, combine mango, coconut milk, chicken broth, lime juice, soy sauce and brown sugar; set aside. In a large skillet or wok, heat oil over medium heat. Lightly brown chicken and, using a slotted spoon, transfer to a plate. Add green onions, red pepper and curry paste to oil remaining in skillet and sauté for 1 minute. Return chicken to pan. Add mango mixture, reduce heat and simmer for 3 to 5 minutes or until chicken is no longer pink inside. Add snow peas and simmer for 1 minute. Dissolve cornstarch in water and add to pan. Simmer, stirring, for 1 minute or until thickened. Serve sprinkled with cilantro.
Notes
  1. Tip: Frozen, ready-peeled mango chunks are now sold in most supermarkets, usually in 21-oz (600 g) packages. Keep a bag in the freezer and you’ll find ways to use mango in soups, sauces, desserts and smoothies. There’s no need to thaw them for this recipe.
  2. Variation: Reduce the chicken breasts from 4 to 2. Add 2 cups (500 mL) rinsed drained canned chickpeas with the mango.
  3. Speak the truth but leave immediately after.
The Best of Bridge http://www.bestofbridge.com/
Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!
 
 
Speak the truth but leave immediately after.

Antipasto

A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!

Antipasto
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Ingredients
  1. Antipasto
  2. 1 cup olive oil 250 mL
  3. 1 large cauliflower, cut into bite-sized pieces 1
  4. 2 large green peppers, chopped 2
  5. 2 cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped 2
  6. 1 jar (16 oz/454 mL) green olives with pimiento, chopped 1
  7. 2 jars (each 13 oz/370 mL) pickled onions, chopped 2
  8. 2 cans (each 10 oz/284 mL) mushroom stems and pieces 2
  9. 1 jar (48 oz/1.4 L) mixed pickles, chopped 1
  10. 2 bottles (each 48 oz/1.4 L) ketchup 2
  11. 1 bottle (15 oz/426 mL) hot ketchup 1
  12. 2 cans (each 2 oz/56 g) anchovies, chopped (optional) 2
  13. 3 cans (each 41⁄2 oz/128 g) solid tuna, chopped 3
  14. 3 cans (each 4 oz/114 g) small shrimp 3
Instructions
  1. Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.
  2. Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).
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 The Complete Best of Bridge Cookbooks, Volume 1

Japanese Chicken Wings

Great for crowds and kids! Tastes good warmed up if there’s any left

Japanese Chicken Wings
Serves 6
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Ingredients
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
  3. 1 egg
  4. 1/3 cup flour 75ml
  5. 1 cup butter 250ml
Sauce
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
Instructions
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  2. Baste wings with sauce during cooking.
Notes
  1. Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining (Page: 104)
The Best of Bridge http://www.bestofbridge.com/
Great for crowds and kids! Tastes good warmed up if there’s any left.

 

The race track is where one filly can be another man’s folly.