The West

Idaho Cookbook Author:  Janet Walker ISBN:  978-1-885590-23-7 Pub Date:  5/15/1998 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Great Idaho recipes from the kitchens of homemakers, Bed-and-Breakfasts and author Janet Walker (Washington Cook Book, Oregon Cook Book) offer the opportunity to enjoy Idaho's bounty. From fresh farm produce to fruits and berries, fish and wild game, you will find great recipes for every occasion! Includes Idaho facts, festivals and events.
SAMPLE RECIPE Homestead Lasagna
Whenever I ask visiting family members what they would like to eat, the answer is always the same - 'Chicken Lasagna.' This is so good, everyone should have the recipe. - Gayle Stover-Hazelton 1 pkg. (8 oz.) LASAGNA NOODLES 3 Tbsp. BUTTER 1 med. ONION, chopped 1 sm. GREEN BELL PEPPER, chopped 1 cup sliced fresh MUSHROOMS 3 Tbsp. FLOUR 2 cups MILK 1/2 cup chopped PIMENTO 1 tsp. BASIL 2 cups CREAM STYLE COTTAGE CHEESE SALT and PEPPER to taste 3 to 4 cups cooked, diced CHICKEN 2 cups shredded CHEDDAR CHEESE 1/2 cup PARMESAN CHEESE Cook noodles al dente according to directions, drain. Rinse in cold water. Place butter in a skillet and sauté onions, green peppers and mushrooms until almost done. Add flour, cook 2-3 minutes. Stir in milk, pimento and basil. Cook and stir until bubbling. Remove from heat, add cottage cheese, salt and pepper. Stir until blended. To assemble, place half of the noodles, overlapping, in 9 x 13 baking pan. Cover with half of sauce, chicken and cheeses. Repeat layers, ending with cheddar cheese on top. Bake at 350° for 30-45 minutes. Let stand a few minutes before serving.

< < < Back