Ingredients:

. 1 lb. lasagna sheets.
. 2 cups mixed cheese, grated (mozzarella,Swiss, kashkaval).
. 1/2 cup parmesan cheese, grated.

Meat Sauce:

. 1 lb. medium ground beef
. 1 medium onion, chopped
. 4 cloves garlic, mashed
. 3 Tbs. butter
. 1 carrot, chopped
. 1 celery stick, chopped
. 3/4 lb. tomato sauce
. 1 Tbs. tomato paste
. 1/2 cup water
. 1 tsp. sugar
. Salt and white pepper, to taste
. 2 bay leaves
. 1/2 tsp. basil

White Sause:

. 4 Tbs. flour
. 3 Tbs. butter
. 3 cups milk
. 1/4 tsp. nutmeg
. Salt and white pepper

Preparation:

Melt the butter in a heavy saucepan and fry the onion and garlic until pale in color.
Add the carrot and celery and saute for 10 minutes.

Add the beef and cook for another 5-7 minutes. Stir in the tomato sauce, sugar, tomato paste,
salt and pepper and simmer for 15 minutes longer.

Pour in the water, add the bay leaves and basil and continue to cook over low heat until the sauce thickens.
Remove the bay leaves and set aside.

To prepare the white sauce, blend the flour in a saucepan with the butter.
Gradually add the milk, whisking continuously, until a smooth sauce is obtained. Season to taste.

Drop the lasagna sheets into a pan of hot salted boiling water for 7 minutes. Remove with a slotted spoon into a
colander and rinse with running cold water. Drain the lasagna sheets on a kitchen towel.

Lightly oil a baking tray or casserole and line with one layer of pasta, spread evenly with a layer of meat sauce
and top with a layer of white sauce. Sprinkle with parmesan and mixed cheeses.

Repeat the operation by alternating the layers of pasta, meat sauce, white sauce and cheese, until all the
ingredients are used. Finish with a top layer of pasta, white sauce and combined grated cheeses.

Bake for 30-35 minutes at 350°F until the cheese has melted. Cut into squares and serve hot.

Enjoy...

Ingredients:

Pesto Sauce:

Add the olive oil in a thin stream while the rotor is still operational.

Mix in the parmesan cheese and continue to process to obtain the pesto sauce.
Boil the tortellini in water 10-12 minutes until softened.

Rinse under cold water, drain and put aside.
Spread the rocket leaves nicely in a serving platter Combine the pesto sauce and the tortellini and pour over rockets.

Garnish with the red chili pepper and serve warm or cold.

Enjoy...

Pasta recipe Serves 4 ,

Ingredients:

• 1/2 lb Bay Scallops
• 2 Tablespoons olive oil
• 1 Bag fresh baby spinach
• 3 Cloves garlic, pressed
• 1 Small onion chopped
• 1 Tablespoon butter
• 4 Tablespoons grated parmesan cheese
• 1 Package potato gnocchi
• 1 Pinch red pepper flakes
• salt & pepper

Preparation:

Cook gnocchi according to directions.

Heat oil over medium-high heat. Saute onion, garlic and pepper flakes for three minutes.
Add scallops, cook 1 1/2 to 2 minutes. Add bag of baby spinach, cook until wilted.
Add cooked gnocchi & grated cheese, toss together - Salt & Pepper to taste.

Enjoy

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BREADS
Breads can be kept at room temperature for a short time, but
would stay fresher in a refrigerator or freezer. In this case, the
bread should be taken out from the freezer ten minutes prior
to eating, or be reheated to recapture its freshness.

FRUITS
Fruits which are not ripe should be left at room temperature
until they ripen. Ripe fruits should be kept in the refrigerator,
except pineapples and bananas.
Some fresh fruits, like the watermelon, when cut, must be
placed cut side down in the refrigerator.

VEGETABLES
Green vegetables should be stored in the refrigerator
after being washed and dried to maintain their
crispness (lettuce, parsley, cucumber,
etc.). Potatoes, onions, beets and other
root vegetables must be kept in a dry, cool
place with air circulation. Garlic can be
cleaned and stored in plastic containers or
garlic keepers in the refrigerator for a few
weeks. Onions are more fragile and get
spoilt easily, to prevent the transfer of odor
to other foods, onions must be kept in
a water-filled jar.

Cheese Preservation Tips:

Soft cheeses should be stored in an airtight container and refrigerated.

Dry cheeses should be nylon-wrapped and refrigerated.

Leftover cheese could be grated and stored in a glass jar in the freezer for future use.

BLACK EYE PEAS CHOWDER - LEBANESE RECIPE

Recipe Serves 4:

• 1 cup black eye peas
• 1 quart water
• 1 cup sliced onions
• 1/4 cup olive oil
• 1 tablespoon salt
• juice from 1/2 lemon
• 1/4 teaspoon mint or sweet basil

Cook washed peas in salted water for 20 minutes.  Cook onions in oil until soft and add to black eye peas.  Add lemon juice and mint or sweet basil and cook for 30 minutes longer.

Enjoy...