Melt four tablespoons butter and crunch bouillon into hot butter. Sauté turkey in butter for 2-3 minutes, stirring to heat evenly. Remove turkey and add mushrooms to butter. Sauté for 2-3 minutes and add to turkey. Keep turkey and mushrooms hot. In same pan used to sauté, melt remaining four tablespoons butter and blend in flour. Gradually add milk, stirring until sauce is smooth and thick. Add cheese, salt, sherry, and nutmeg, stirring until cheese is melted. Butter a 9x13 inch baking dish. Spread spinach over bottom. Cover with turkey and mushroom mixture. Pour sauce over all and bake at 350-F for 30 minutes, or until heated through and bubbly. Serves 8.
Classic Lasagna Plus Two
The eggs and zucchini are the two pluses--they make the difference!
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (with juice), tomato paste, parsley, salt, garlic powder, pepper, and oregano, and simmer uncovered about 30 minutes. Meanwhile, cook lasagna noodles as directed. In 9x13 baking pan, spread about 1 cup of sauce. Then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350-F for 40-50 minutes, or until lightly browned and bubbling. Serves 6-8.
Combine meat and add eggs. Stir in milk, crumbs, mustard, salt, and pepper, and mix well. Form into loaf and place on rack in baking dish, or pack into greased 9x5 inch loaf pan. Bake at 400-F until slightly browned (15-20 minutes). Meanwhile, prepare sauce.
Combine vinegar, water, brown sugar, and mustard in saucepan and bring to a gentle boil. Cook for five minutes.
Remove loaf from oven and pour half the sauce over it. Return to oven for 30 minutes. At end of this time, pour over rest of sauce. Place loaf pan on cookie sheet to catch any sauce that might boil over, and bake for 15 more minutes. When loaf is done, invert pan and remove loaf at once to prevent sticking. Serves 6-8.
Cheese Strata to Feed 24
Arrange half the bread slices in greased baking dishes 2 inches deep. Cover with cheese slices. Top with remaining bread. Beat eggs. Add milk, mustard, onion, salt, and pepper, and blend in. Pour over bread and cheese. Refrigerate one hour or overnight. Bake uncovered at 325-F for about 50 minutes, or until puffy and brown. Serves 24.