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Spinach Lasagna Chardonnay
Preheat oven to 350°. Stir together first 7 ingredients & 1 cup parmesan cheese; set aside. Warm oil in large saucepan. Add onion, garlic, green pepper, & mushrooms; cook over low heat for 10 min. Add wine; simmer until reduced, about 5 minutes. Remove from heat; stir in tomato sauce. Spread a small amount of tomato sauce mixture on the bottom of a lightly greased 13 x 9 baking dish. Layer with 3 noodle, half of the spinach mixture, & 1cup parmesan cheese. Repeat layers. Place a layer of noodle on top & spread remaining tomato sauce mixture on top. Bake uncovered for 40 min. Top with remaining cup of parmesan cheese: bake 5 min. or until cheese melts. Let stand 10 min. before slicing. Serves 6	2 Eggs, lightly beaten 1 - 16oz. pkg Frozen Spinach (thawed & well drained) 2 cups Ricotta Cheese 4oz. Feta Cheese (crumbled) ½tsp Salt 2tsp Fresh Basil (finely chopped) 2tsp Fresh Parsley (finely chopped) 4 cups Parmesan Cheese (shredded) 1tbsp Olive Oil 1 small Onion (finely diced) 2 cloves Garlic (minced) ½ cup Green Pepper (diced) ½ Fresh Mushrooms (sliced) ½ cup Chardonnay + 1 glass (Sip, Sip!) for Chef 1 - 28oz. can Tomato Sauce 9 Lasagna Noodles (precooked)
Tropical Pineapple Rum Cake
Chop the mixed fruit and set aside. Using an electric mixer, blend the eggs and the pudding mix in a large bowl at low speed. Let set for 5 minutes. Add the cake mix, water, and vegetable oil to the egg and pudding mix and blend with an electric mixer at low speed for about 30 seconds. Stir in the mixed fruit. Pour batter into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 35 to 45 minutes, until a toothpick inserted in the cake comes out clean. Cool on a rack for 10 minutes. Meanwhile, bring water and sugar to a boil in a heavy duty saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring for 7 minutes. Remove from heat and add rum; return to a boil for 2 minutes, syrup should be slightly thick. Invert cake onto round platter: using a toothpick or wooden skewer, poke holes all over the cake. Slowly pour syrup over cake. Allow cake to cool completely before glazing. For glaze; combine powdered sugar, vanilla, pineapple juice, and milk. Beat until smooth and creamy, adding a little more milk if necessary. It should be a little runny. Drizzle over a cooled cake. Serves 8 to 10	For the Pineapple Rum Cake 4 large eggs 1 (1 oz.) instant banana cream pudding mix 1 box Duncan Hines "Moist Deluxe" Pineapple Supreme Cake Mix 1 cup water ½ cup vegetable oil 1 (6 oz.) package Welch's Mixed Fruit-Dried Fruit For the Rum Syrup ¾ cup water ¾ cup sugar ¾ cup light rum + 1 shot (Sip, Sip!) for Chef For the Glaze Topping 1 cup powdered sugar ½ tsp. vanilla extract 1 tbsp. milk 2 tbsp. pineapple juice
Carol's Classic Meringue Key Lime Pie
Preheat oven to 500°. In a med. size bowl, combine the milk & the egg yolks, using an electric mixer at low speed. Mix until well blended & mixture is relatively thick. Slowly add the key lime juice. Pour into prepared pie crust. To prepare meringue, beat re- served egg whites & Grand Marnier until very stiff (using as electric mixer on high). Add sugar, 1tsp at a time (beat well after each tsp). Pile meringue on top starting from the edge to the center, making certain that the meringue touches the pastry on all sides to prevent it from shrinking. Smooth it with the back of a spoon in a light cir- cular manner. To brown, place on top shelf of oven & bake until golden brown. about 2 minutes. Cool. Chill in refrigerator. Makes 1 9-inch pie	Crust 1 prepared Graham Cracker pie crust Filling 1 14ounce can Sweetened Condensed Milk 4 Egg Yolks (reserve Egg Whites) ½ cup Key Lime Juice (about 6 squeezed limes) 4tsp Granulated Sugar 2tsp Grand Marnier + 1 shot (Sip, Sip!) for Chef
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