DRESSING FOR DINNER

Elizabeth Scokin Loves a Little Glam~

Dressing for dinner and setting the table are part of family tradition in my home.
There is a wonderful sense of security that comes with knowing what is correct in the order of flatwear, where to place the glasses, plates, and napkins that every child and adult should have. My children become part of helping with dinner by allowing them to set the table in a creative, yet traditional way.
Part of that tradition is also "dressing for dinner"...meaning brushed hair, no baseball caps...totally freshening up on a school night. On weekends, I expect much more polish.
Sometimes I can't do much more on a hectic school night than throw on one of my Haute Hostess Aprons...and it totally does refresh me and instantly glams me up! The children get a sense of order and calm when we sit down together, share our meal, and talk about our day. Here is a recipe that we all love and there are happy smiles all round, when they find out we are having
lasagna! Also, the saucy apron above with the retro Italian hair- do make it all the more fun~
MAMA MIA!!! Let's eat!

Turkey Lasagna

1 cup chopped onion
2 crushed cloves garlic
1 28 oz. can crushed tomatoes
1 16 oz can crushed tomatoes
1 6 oz. tomato paste
1/4 c. minced fresh parsley
1 tablespoon packed light brown sugar
1 1/2 t. dried oregano
1/4 dried thyme
1 bat leaf
1 whole stalk celery, leaves removed
2 cups water

In large saucepan, combine all ingredientsand simmer for 3 hours, stirring occasionally.
Remove bay leaf and celery stalk.

1 pound lean ground turkey
1 t. fennel seeds
1/2 t.crushed red pepper flakes
8 ozs. lasagna noodles, cooked al dente and drained
16 oz. low fat cottage cheese
1 lb. shredded mazzarella cheese
8 oz. shredded parmesan cheese

Brown ground turkeyin large skillet, drain fat. Add meat to sauce with fennel seeds and red pepper. in a lightly oiled 9x13 inch pan, layer half of the noodles, sauce, cottage cheese and mozzarella. Repeat layers in a second time and sprinkle parmesan on top. Cover with lightly oiled
foil. Bake at 350 degees for 45050 minutes. Serves 10-12. DELICIOUS! I like to place my pan on a baking sheet to catch any drips.

Dashing through Fall Dinners with Elizabeth

EARLY AUTUMN SENSATIONS

As Summer Begins to come to a Halt
Soccer practice, Piano and Ballet lessons resume
Relax while preparing these quick, yet delicious recipes your
family will love and look forward to every time they ask
Mommy! What's for dinner?

Hilton's Squash Fritters
2 cups grated raw squash
1/2 t. grated onion
few grains black pepper
2 t. salt
6T. flour
2 eggs, beaten
2t. melted butter

Combine 1st six ingredients, add beaten eggs and then butter.
Drop by tablespoon onto griddle. Brown and dot when serving
with butter. They are to die for!

Mommy's Chicken Stew

2 cans low-fat chicken broth (14 1/2oz.)
1 can vegetable broth ( 14 1/2 oz.)
3/4 c. shredded carrots
8 oz. egg noodles
1 lg. can white chicken meat
1 T. all purpose flour
2 T. cold water
Dash of black pepper

Bring broth to a boil in a covered soup pot, 8-10 minutes.
Add carrots, noodles, chicken, and it's juice. Bring to a boil and cover.

Uncover and stir, breaking up chicken. Continue to boil until noodles are tender.

Combine flour and water in small container that has a lid. Shake well.

Noodles are now tender. Add flour mixture and stir until thick. Season with salt and pepper.
YUMMY! Serves 4-6~ I double the recipe, as everyone always wants seconds

Apple Turnovers with French Vanilla Ice Cream
Cook Pepperidge Farm Apple Turnovers according to directions.
Let sit 10 minutes and serve with good quality French Vanilla Ice Cream

TOO BUSY TO COOK?

Elizabeth Scokin provides relaxed dinners you can make in a snap!

The key to the perfect Back to school dinner is Simple and Easy Comfort Food.

Elizabeth's Rigatoni

16 oz dried rigatoni
1 t. butter
1 T. heavy cream
3 1/2 oz mozzarella
1 c of Hunt's traditional spaghetti sauce
parmesan cheese
fresh basil
black pepper

Bring four quarts of water to a boil, salt it, and add the rigatoni. While it is cooking, add the butter, cream,mozzarella and tomato sauce to a large frying pan and stir together over low heat. When pasta is almost done, drain and add to frying pan. Stir together for one minute, add a grating of parmesan, a bit of fresh basil and a pinch of fresh pepper before serving. Serves 4 to 6 people. I like to double the recipe.

Mozzarella Garlic Bread

1/2 cup (1 stick) butter, room temperature
6 garlic cloves, crushed
1 8-ounce loaf French bread, halved lengthwise
1/2 cup grated mozzarella cheese
Paprika

Combine butter and garlic in small bowl. ( Can be prepared days before and refrigerated airtight.)

Preheat broiler. Spread garlic butter on cut surfaces of bread. Top with mozzarella. Sprinkle with paprika. Broil until bread is golden brown, about 3 minutes. You may omit the cheese if you wish, because it is still fabulous with butter and garlic only.
Serves 4to 6

HOLA! Mexican Casserole

Brown 2lbs. of hamburger meat. Drain. Add to meat: 1 can of Rotel tomatoes, 1 can cream of mushroom soup, and 1 can of chili beans, mashed. Simmer about 10 minutes. Layer in a greased 13X9 casserole: crushed tortilla chips, meat mixture, and an 8 ounce bag each of grated monterey jack and colby cheeses. Repeat layers, ending with cheeses. Cook with a loose foil covering until hot and bubbly. Can be frozen. Serves 8 to 10

Comfort Corn Bread

1 cup white corn meal, self rising
1 8 ounce carton of sour cream
1/2 cup oil
1 small can creamed corn
2 eggs

Mix together. Put in greased 9" pyrex pie pan and bake 35 minutes at 350 degrees.


All of these recipes are quick fix and favorites of my 4 children, as well as favorites of mine. Wear a Haute Hostess Apron while serving the meal, so mommy dresses for dinner once again! www.hautehostessaprons.com