Monday, June 20, 2011
Tuesday, June 14, 2011
With the encouragement of my fresh cut sunflowers and zinnias, I am heading downstairs to make chicken and dumplings, sweet potato casserole, and fried zucchini for supper. Don't even bother to tell me that fried zucchini doesn't really go with that menu. I already know that. However, I did promise a certain 7 year old that we would eat it this evening for supper, and he has been literally watching the zucchini grow. I can't disappoint him by not honoring my word.
grace and peace,
Thursday, June 09, 2011
Tuesday, June 07, 2011
1 package (25 oz) frozen cheese ravioli
1/4 cup butter
1/4 cup all purpose flour
1/4 teaspoon salt
2 cups milk
1/4 cup white wine or chicken broth
1/2 cup minced fresh basil
3 cups shredded Mozzarella cheese, divided
3/4 cup grated Parmesan Cheese, divided
2 1/2 cups Marinara ( I used a Prego brand for convenience, but it would be fantastic with a homemade one)
Cook ravioli according to package directions. Drain. In a large saucepan, melt butter. Stir in flour and salt. Continue to stir until smooth. Gradually add milk and wine. (I used chicken broth because my husband said I couldn't open the special wine just for cooking). Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in fresh basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Toss drained ravioli with white sauce mixture. Transfer to a greased 13x9 baking dish. Top with 1 cup mozzarella cheese and marinara sauce. Sprinkle remaining cheeses on top.
Cover and bake at 375 for 30 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 15 minutes before serving.
Serve with a fresh garden salad and homemade bread sticks! If your men fuss about the lack of meat, you could cook up some fresh Italian Sausage and add it with the marinara sauce. I am sure it would be fantastic!
grace and peace,