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"No Fail Pie Crust"

recipe provided by  Irene Calcavallo

 

Ingredients:

2 cups flour

1/2 cup vegetable oil

1/4 cup milk

1 tsp salt  

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Instructions:

 

Mix together 2 cups flour and 1 tsp salt.

 

 Pour into a measuring cup but don't stir:

    1/2 cup veg oil

    1/4 cup milk

 

Pour this all at once into flour & salt.  Stir until mixed.

Make up into a ball and divide by half.

Roll out each piece between 2 pieces of waxed paper.

 

 

 

 

4-Ingredient Ravioli Lasagna

    recipe provided by  Dorothy Frischman

 

Ingredients (Serves 6 to 8)

 

2 25-oz jars of marinara sauce

2 30 oz packages frozen or fresh cheese ravioli (or spinach cheese ravioli)

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/3 cup chopped fresh basil (optional)

 

Instructions

 

1.Preheat oven to 400 degrees.  Sprays a 9x13 baking dish with cooking spray.

2. Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish.  Add 1 package of ravioli in an even layer over the sauce.  Top with the rest of the half jar of marinara sauce.  Sprinkle 3/4 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce.  Add another lay of sauce, ravioli, sauce, mozzarella and Parmesan cheese.

3. Spray a piece of aluminum foil with cooking spray.  Cover the dish with aluminum foil, sprayed side down.  Bake the lasagna for 30 minutes.  Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly.  Remove pan from oven and let sit for 5 minutes.  Garnish with basil, if desired, and serve warm.  Garlic bread is great on the side.  

 

Note:  You do not need to thaw or cook ravioli first. I used Rana cheese mini ravioli--family sized bag (fresh) with my own meat sauce and adjusted the cheeses as necessary.  My smaller portion served 4 people.  I also used a smaller casserole dish (8 x 8) so it would layer properly.

 

Egg Crepe (serves 1)

recipe provided by  Dorothy Frischman

 

Ingredients

 

2 eggs

1 rounded  tsp. Dijon mustard

1 pinch of salt & pepper

2 TBS. butter

1/4 cup creme fraiche (I substituted light sour cream)

A handful of shredded Gruyere or Comte or 2 deli slices of domestic Gruyere.  (I substituted American Cheese)

2 thin slices of cooked ham

 

Instructions

 

1. In a small bowl, whisk the eggs, mustard, salt and pepper

2. In a large nonstick skillet, melt the butter over medium heat, swirling the pan to coat

3. When butter foams, add the eggs and let them settle for a few seconds (important!)

4. Gentle lift the skillet and begin swirling the eggs until they reach the edges of the pan

5. When the eggs begin to dry, remove the skillet from the heat.  Spread gently with the crème fraiche or sour cream.

6. Arrange the cheese and ham down the center of the eggs.

7. Fold in the sides (like swaddling a doll), creating a cone shape.

 

Enjoy the best ever, easy egg crepe!

 

Note: You can scale back on calories by using 1 slice of a light cheese, 1 slice of ham, and light sour cream. Herbs can be added to the egg mixture.  The mustard in the eggs is a "game changer".