CHICKEN ALFREDO LASAGNA by GT
Melt ½ stick of butter/oleo and sauté 2 tsp. of minced garlic in deep sauce pan. Pour in 2 large containers of heavy whipping cream. Stir while warming slowly so the cream doesn’t break.
Add 2 pkgs. of grated parmesan cheese (4 c total) and 2 pkgs. of shredded mozzarella cheese (4 c. total). Stir slowly until cheeses melt.
Remove from heat and allow to cool for about 15 minutes. Sauce will thicken as it cools.
Cook lasagna noodles according to package. Cool.
Pour enough alfredo sauce to cover bottom of greased 9X13 pan. Cover with noodles, top with mozzarella cheese, then top with shredded cooked chicken breast. Add another layer of sauce. Repeat layers so you have 3 layers total.
On top, sprinkle more mozzarella cheese and final layer of sauce.
Cover with foil. Bake 45 minutes at 350 degrees. Remove foil. Bake another 15 minutes. Remove from oven. Allow to rest 15 minutes.
Same sauce recipe can be used for regular chicken alfredo using fettuccini noodles.
Tuna Salad Stuffed Tomato by BDM
Drain liquid from one 5 oz can tuna.
Add: 1/4 c. sliced celery
1 T chopped onion
1 T sweet relish
1 T Miracle Whip
Stir until mixed well.
Remove stem end from large tomato, slice into eighths nearly through to bottom. Spoon tuna mixture into center.
Listen to the show where Gena and Brenda share the recipes above: