Okay, so we’ve been vacationing with sixteen family members at the lake for a few days now, and let me tell you, we are eating very well. We are eating so well, I have chosen to pick out a few of our favorites and share them with you. (It is the job of each couple, young and old, to prepare a meal, serve it, and wash up.)
Joe and Lexi’s chicken and vegetables (voted most healthy)
- Fresh veggies (green beans, red peppers, onions, mushrooms, and asparagus) marinated in Italian dressing
- Skinless and boneless chicken marinated in garlic, oregano, olive oil, lemon juice, salt and pepper
All of the veggies should be grilled (the asparagus takes longer than the other veggies, but all the veggies should be grilled until cooked through but sill crisp)
The chicken should be slightly browned on both sides, but still juicy when cut with a knife
Brynn and Scott’s lasagna (the best I’ve ever had; Brynn’s family recipe)
- 1 package of lasagna noodles cooked in lots of water until softened but not mushy
- 16 oz ricotta cheese with an egg whipped into it
- 1 onion and 1 red pepper cooked with 1 pound of Italian sausage (Brynn used mild, but said she often uses spicy)
- Good-quality marinara sauce (either homemade or from a 16 oz jar)
- 1 pound grated mozzarella (might use just half a package)
- Spices: oregano, thyme, basil, parsley (fresh if at all possible, chopped and set aside; if using dried, about 2 tablespoons of each)
The idea, Brynn said, is for the lasagna not to get too watery, so when you layer all the ingredients into the baking pan, starting with the noodles, you DON’T add much sauce at a time. Save most of the spices for the second-to-top layer, with the top layer being the mozzarella spread thickly and liberally.
Bake for one hour at 350°
Lynn and Paul’s blueberry crisp pie (donated generously by Lynn’s copyeditor when she knew Lynn was struggling with key lime)
- 1 1/4 cups of fine graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter
Mix crumbs and sugar. Melt butter and mix in. Press crumb mixture in 9″ pie pan (I use
deep-dish). Bake at 375 for 6 to 9 minutes, until the edges are just starting to brown.
Cool. (I sometimes make the crust the day before and put it in the refrigerator.)
When ready to make pie, preheat oven to 375.
- approx. 5 cups blueberries (deep-dish pie pan can hold a bit more)
- 3/4 cup packed brown sugar
- 3 tablespoons flour
- 1 1/2 teaspoons vanilla extract
- 8 ounces sour cream (reduced-fat is fine)
Put blueberries in cooled shell. Combine brown sugar, flour, vanilla, and sour cream;
spread over blueberries. (It will melt into them when you bake it.)
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/3 cup flour
- 1/3 cup butter
Combine oats, brown sugar, and flour. Using a pastry blender (or your fingers!), cut in
the butter until mixture is crumbly. Sprinkle topping over fruit. Bake until topping is
golden brown and the blueberry mixture has set (about 50 minutes; check with
toothpick). If the topping begins to get brown before the filling has set, cover the top with
foil and continue baking.
Put some good ice cream on top and eat!