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Page 20
December 30, 2009
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Ingredients for life.
6“
Chocolate Ricotta Mousse
Recipe by: Healthly Heart Living
Fresh Atlantic Salmon Fillets
3Day
Sale!
Ingredients
•
•
•
•
•
•
6 ounces dark chocolate, chopped
1 15-ounce container part-skim ricotta cheese
1/4 cup fat-free half-and-half
1/2 teaspoon vanilla
Raspberries or small strawberries (optional)
Mint leaves (optional)
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Directions
1. Place chopped chocolate in a 2-cup glass measure or small
microwave-safe bowl. Microwave, uncovered, on 70% power
(medium-high) for I minute; stir. Microwave on 70% pow erfor 1
to 2 minutes more, or until chocolate is melted, stirring every 15
seconds.
2. In a food processor bowl combine cheese, half-and-half, and
vanilla. Cover and process until combined. Add melted chocolate
while food processor is running. Process until well combined.
Spoon into demitasse cups or small bowls. Serve immediately, or
cover and chill for up to 24 hours. If desired, garnish with fresh
berries and mint leaves.
Rancher’s Reserve®
Beef New York Strip or Ribeye Steak
4«?
Bone-In. Extreme Value Pack.
Or Whole Tenderloin $7.99 lb
SAVE up to $4.50 lb.
or
Salads
I Selected varieties
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Vegetable Lasagna
with Red Pepper Sauce
From Better Homes and Gardens
Ingredients
99c-
• 6 no-boil lasagna noodles or regular lasagna noodles
• 8 ounces zucchini and/or yellow summer squash, halved and
sliced
• 2 cups sliced fresh mushrooms
• 1/3 cup chopped onion
• 2 teaspoons olive oil
• 1 cup fat-free or low-fat ricotta
cheese
• 1/4 cup finely shredded Parmesan
cheese
• 1/4 teaspoon black pepper
• 1 recipe Red Pepper Sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 medium tomato, seeded and chopped
saieway uracnen
Split Breasts. Thighs,
Drumsticks or Leg Quarters
Cantaloupe Melons
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Domaine Chandon,
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or Gloria Ferrer
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Freschetta Pizza
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Florida’s Natural
Orange Juice
64-01 Selected ran eta
CM) Pnce $ 2 0 0 «
SAVE up to $3 98 on 2
General Directions
1. Soak the no-boil lasagna noodles in warm water for 10 minutes.
(Or, cook regular noodles according to package directions, except
omit salt.)
2. Meanwhile, in a large skillet cook and stir zucchini or yellow
summer squash, mushrooms, and onion in hot oil over medium
heat for 6 minutes or until zucchini is tender. Drain well.
3. In a small bowl stir together ricotta cheese, Parmesan cheese,
and black pepper. To assemble, place 3 lasagna noodles in a 2-
quart square baking dish, trimming to fit as necessary. Top with
ricotta mixture, halfof the vegetable mixture, halfofthe Red Pepper
Sauce, and half o f the mozzarella cheese. Layer with remaining
lasagna noodles, vegetables, and sauce.
4. Bake lasagna, uncovered, in a 375 degree F oven for 30 minutes.
Sprinkle with remaining mozzarella cheese and the tomato; bake
5 minutes more or until heated through. Let stand 10 minutes
before serving. Makes 6 servings.
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Red Pepper Sauce Directions
In a large skillet cook 3 cups chopped red sweet peppers and
4 whole cloves garlic in I tablespoon olive oil over medium heat
about 20 minutes, stirring occasionally. (Or, you may use one 12-
ounce jar roasted red sweet peppers, drained. Omit cooking step. )
2. Place pepper mixture in a blender container. Cover; blend until
nearly smooth.
3 . Add 1 /2 cup water, 1 /4 cup tomato paste, 2 tablespoons red wine
vinegar, and 1 tablespoon snipped fresh oregano or 1/2 teaspoon
dried oregano, crushed.
4. Cover; blend with several on-off turns until oregano is just
chopped and mixture is nearly smooth. Return to skillet. Cook and
stir over medium heat until heated through. Makes about 2 cups.
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