Brandy Carrots

Again a big thank you to Linda Hallman for this recipe.  Super duper easy to make and gives cooked carrots a new spin.  Of course the carrots can be cleaned and cut up ahead of time which makes for an easy vegetable dish the day company is coming.

1 1/4 lbs carrots - cut into strips
1/4 c. melted butter/margarine
1/4 c. brandy
1 tsp. sugar
1 tsp. salt

Put carrots in an oven safe covered dish.  Mix other ingredients together and pour over carrots.  Cover and bake for 40 minutes at 375 degrees.

Vegetable Lasagna

I was a little unsure of this recipe.  I'm not a huge fan of most vegetables so I didn't know if I would like this one or not.  It looked amazing when I was making it.  You could add more vegetables if you would like.

Ingredients:
12 oz cottage cheese
1 egg; lightly beaten
1 cup shredded Parmesan cheese, divided 2/3 cup and 1/3 cup
2 3/4 c. red sauce (I made a homemade red sauce)
6 lasagna noodles, uncooked
1 cups assorted vegetables in bite-size pieces (mushrooms, zucchini, carrots, onions, green and red pepper)
2 cups shredded mozzarella cheese

Directions:
Mix cottage cheese, egg, and 2/3 cup Parmesan in a large bowl.
Spread 1/4 cup red sauce in the bottom of a 9x9 pan

Assemble in the order below:
Layer 1 -
2 uncooked noodles
3/4 red sauce
1/2 cup  vegetables
3/4 cup cottage cheese
1/2 cup mozzarella cheese

Layer 2:
2 uncooked noodles
3/4 red sauce
1/2 cup  vegetables
3/4 cup cottage cheese
1/2 cup mozzarella cheese

Layer 3:
2 uncooked noodles
1 cup red sauce
1 cup mozzarella cheese
1/4 cup Parmesan cheese

Wrap pan in plastic and the with foil and freeze

To cook lasagna:
1. Thaw in refrigerator or bake it straight from the freezer.
2. Preheat the oven to 375 degrees
3. Remove plastic wrap and foil from baking dish and replace foil.  bake for 45 minutes if thawed.  1 hour if frozen.  Remove foil and continue baking until lasagna is bubbling and cheese is browned.

Zucchini Quiche

Here is an old Lindfors family recipe... just kidding.... I have no idea where my Grandma got this recipe but it is one my dad loves during the summer.  My parents garden is always full of zucchini so we have to find ways to use it all.  I have never personally made this recipe but I have watch my Grandma making many times and I have eaten it many times.

Ingredients:
1 clove Garlic (Minced)
2 TBLS Butter or Margarine
3 or 4 Medium Zucchini
1TBLS Dill Weed
1 Container Crescent Roll Dough
2 or 3 Eggs Beaten
Salt and Pepper to taste
1 Cup Cubed Monterey Jack Cheese
Chopped Parsley and Dill Weed


Directions:
Sauté garlic in butter for 1 minute. Add Zucchini and sauté about 5 minutes, add dill weed, stirring well. Press dough in to a pie pan forming a crust. Layer in the zucchini in to the crust, then pour in the eggs, salt and pepper to taste. Top with cheese sprinkle with parsley and dill weed. Bake 35 to 40 minutes at 350.