Recip es
Beef Lasagna with Antipasto Cheese Sauce: 45 mL ( 3 tbsp) butter 45 mL ( 3 tbsp) all-purpose flour 625 mL ( 2½ cups) milk 2 mL (½ tsp) ground nutmeg 375 mL ( 1½ cups) grated white cheddar cheese Salt and freshly ground pepper Lasagna: 940 g ( 1 jar) Something Special Gourmet Antipasto 15 mL ( 1 tbsp) olive oil 750 g ( 1½ lb.) lean ground beef 156 mL ( 5. 5 oz.) can of tomato paste 18 sheets oven-ready instant lasagna 250 mL ( 1 cup) grated fresh parmesan cheese 250 mL ( 1 cup) grated mozzarella cheese 1 To make cheese sauce, melt butter in medium saucepan over medium heat. Add flour and stir for 1 minute, until bubbling. Gradually stir in milk. Add nutmeg, cheese, and salt and pepper. Cook, stirring occasionally, for about 5 minutes or until thickened. 2 Grease a casserole dish. Preheat oven to 180°C (350°F). Spread 250 mL ( 1 cup) of Something Special Gourmet Antipasto in prepared dish. 3 Heat oil in a large frying pan over medium-high eat. Add beef and cook, stirring occasionally and breaking up any large pieces, for about 5 minutes, or until browned. Add remaining Something Special Gourmet Antipasto and tomato paste and stir until hot and thickened. 4 Place a layer of lasagna sheets over Something Special Gourmet Antipasto in dish. Spread half of beef mixture over lasagna sheets. Spread one-third of cheese sauce over beef mixture. Add another layer of lasagna sheets. Repeat with remaining beef mixture, another third of cheese sauce and remaining lasagna sheets. 5 Spread remaining cheese mixture over lasagna sheets. Sprinkle with parmesan cheese, then mozzarella. Cover with foil. Bake for 30 minutes. Remove foil cover and bake for a further 20 to 30 minutes or until cheese is golden and bubbling. Cover with foil and let stand for 10 minutes before cutting into rectangles to serve. SERVES 8 Port Salut Pork Ribs 1 green apple 30 mL ( 2 tbsp) olive oil 1 red onion, finely chopped 30 mL ( 2 tbsp) fresh sage leaves 4 pork ribs 1 package Port Salut Semi Soft Cheese 1 Peel the apple and cut in quarters. Heat olive oil in a pan and add apple, onion and sage leaves. 2 Fry mixture for 1 minute, then stir occasionally. In the meantime, grill pork ribs for 4 to 5 minutes on both sides. 3 Cut Port Salut Semi Soft Cheese into 8 thin slices. Place two slices on each pork rib. Top with divided apple-onion mixture. 4 Place pork ribs with topping in oven for 2 to 3 minutes, until cheese on top becomes crispy. Serve with green vegetables or a salad. SERVES 4 Shreddies Classic Snack Mix 750 mL ( 3 cups) Post Shreddies Cereal 500 mL ( 2 cups) plain popcorn 250 mL ( 1 cup) small pretzels 125 mL (½ cup) Kirkland Signature extra-large peanuts 45 mL ( 3 tbsp) non-hydrogenated margarine 15 mL ( 1 tbsp) Worcestershire sauce 5 mL ( 1 tsp) seasoned salt 1 Toss 750 mL ( 3 cups) Post Shreddies Cereal with 500 mL ( 2 cups) popped popcorn, 250 mL ( 1 cup) small pretzels and 125 mL (½ cup) peanuts in large, microwaveable bowl. 2 Melt 45 mL ( 3 tbsp) non-hydrogenated margarine. Mix with 15 mL ( 1 tbsp) Worchestershire sauce and 5 mL ( 1 tsp) seasoned salt until well blended. Drizzle evenly over cereal mixture; toss to coat. 3 Microwave on HIGH 2 to 3 minutes, or until cereal is crisp, stirring after 2 minutes. MAKES 5 ½ CUPS OR 11 SERVINGS, 125 ML (½ CUP) EACH. Fig Goat Cheese And Cinnamon Cheesecake 300 g ( 11 oz.) Woolwich Dairy Fig Goat Cheese (Chevrai Party Pack) 675 g ( 1½ lb.) cream cheese 375 mL ( 1½ cups) graham cracker crumbs 45 mL ( 3 tbsp) butter or margarine 500 mL ( 2 cups) sour cream 375 mL ( 1½ cups) sugar 3 eggs 5 mL ( 1 tsp) vanilla extract 5 mL ( 1 tsp) cinnamon 15 mL ( 1 tbsp) Grand Marnier liqueur 1 Bring Woolwich Dairy Fig Goat and cream cheeses to room temperature. 2 Preheat oven to 180°C (350°F). 3 Grease a 23 cm (9-inch) spring-form cake pan with butter or cooking spray. 4 In a small bowl, blend graham crumbs and butter and press into cake pan. Bake for 7 to 8 minutes to lightly brown crust. 5 In a mixer or with an electric hand-held mixer, blend cream cheese only for 5 minutes. Add 250 mL ( 1 cup) of sour cream, Woolwich Dairy Fig Goat Cheese and sugar, and continue beating for 5 minutes. Add eggs, one at a time, then vanilla and cinnamon, and continue beating for 1 minute. 6 Pour cheesecake batter into cake pan and bake for 45 minutes. Reduce heat to 150°C (300°F) and continue baking for 30 minutes or until cake is set. Remove and allow to totally cool before the next step. 7 Mix Grand Marnier with 250 mL ( 1 cup) of sour cream and spread evenly on top of cake. Option: for individual cheesecakes, use a muffin or brownie pan. SERVES 12
Something Special
Gourmet Antipasto
940 g Item 13290
Port Salut
Semi Soft Cheese
Item 94523
Post
Shreddies Cereal
1. 24 kg Item 117579
Woolwich Dairy
Chevrai Party Pack
3 x 140 g Item 213817
