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Jul 292013

Souped Up Chicken Lasagna

This not your everyday lasagna as the spaghetti sauce is substituted with canned soup! Today is National Lasagna Day along with National Chicken Wing Day and I thought I’d combine the two, well sort of! Hope everyone had a nice weekend, ours was great until last night when Mother Nature dumped another 2 inches of rain on us, ruining today for working out in the yard as everything is saturated but once again. Of course, some of our friends out there in cyber world got it a lot worse than we did and our hearts go out to them. It’s Monday and not a big cooking day here at the hacienda, so lasagna would have to be in my freezer already cooked for us to enjoy it for dinner. My last search came up empty and it is time to make some real soon, just don’t know which kind to make yet, maybe this one for something different!


Thanks to Jim Davis for another great comic strip!

Thanks to Jim Davis for another great comic strip!

Souped Up Chicken Lasagna
  • 4 cups cooked and shredded, chicken breasts
  • ¾ cup chopped celery
  • ¾ cup chopped bell pepper
  • ¾ cup chopped sweet onion
  • 1 box (10 oz) frozen spinach, thawed and patted dry
  • 2 cans (10 oz each) cream of celery soup
  • ½ cup + 2 tbsp milk
  • 1-1/2 cups ricotta cheese
  • 1-1/2 cups shredded mozzarella cheese
  • 12-14 lasagna noodles
  1. Cook noodles according to package directions.
  2. Combine the chicken, celery, peppers, onions, spinach, soup and milk in a large bowl and mix to combine.
  3. In another bowl, combine the cheeses and mix well.
  4. Spray a square 4 quart casserole dish with cooking spray.
  5. Place ¼ of the chicken mixture in the bottom of the dish and alternately add ⅓ of the noodles, ¼ of the chicken mixture and ⅓ of the cheese, ending with chicken mixture. Reserve last ⅓ of the cheese for topping at the end of the baking time.
  6. Cover and bake in a 350 degree oven for 30-40 minutes or until bubbly hot. Uncover and top with reserved cheese during the last 5 minutes of baking time.


A little out of the box, but I bet it’s really tasty……………enjoy!

May 312013

Imitation Turtle Soup

Late start today, as we had to get to the store before company next week which brings on this recipe. On our way to town, both Kenny and I were amazed to see a huge, I mean huge turtle, sitting in the middle of the road with his head stretched way out like he was pondering his next move! I asked husband what kind it was and he thought it was a alligator turtle. As soon as the groceries were put away, I rushed to Google it and found out it was a soft-shelled turtle, one I hadn’t seen since my early days in Florida. Now, if I had known that, he would have been coming home for supper as they are very good eating, who would clean it is a another story! Different parts of their body have tastes that range from chicken to pork to beef and this turtle, by his size, about 1-1/2 feet wide by about 2 feet in length, would have fed us for awhile. On our way home he was nowhere to be seen, not even any road kill, so he must have gotten safely across the road to some unknown destination or onto someone else’s dinner table!

He was huge!

He was huge!

Imitation Turtle Soup
  • ½ cup vegetable oil
  • ½ lb beef chuck, chopped
  • ½ lb chicken, chopped
  • ½ lb pork shoulder roast, chopped
  • ¾ cup flour
  • 1 cup chopped onions
  • ½ cup finely sliced scallions
  • ½ cup finely chopped parsley
  • 2 tbsp chopped celery
  • 10 cups beef stock
  • 4 oz tomato sauce
  • Salt and fresh ground pepper to taste
  • Hot sauce, if desired
  • 2 hard boiled eggs, grated
  1. Heat the oil over medium heat in a Dutch oven; brown all of the meat.
  2. Remove meat and stir in the four, cooking until a dark roux is created.
  3. Stir in the onions, scallions, parsley and celery, stirring until onions are tender.
  4. Slowly add one cup of the beef stock, stirring to make a thick paste; add tomato sauce.
  5. Stir in the remaining stock and add the cooked meat, salt, pepper and hot sauce if using.
  6. Reduce temperature to low, cover and simmer for 2 hours, stirring occasionally.
  7. Add the grated eggs and simmer for another hour.
  8. Serve with a slice of lemon and a teaspoon of sherry.


Hope you enjoy!

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