I'm dreaming of a white lasagna....

Here in Tucson, we rent a little home on a five acre farm. We share this property with 3 other families. WE have quite the set-up here. The first four nights of the week one of the four families cooks for the rest of the families. (My mother-in-law calls us the compound. haha!!) Tuesday is my night to cook.

Here's what is on the menu tonight. This is a farm and family favorite.
So today I share:

WHITE LASAGNA:

2 chicken breasts

1 can chicken broth

2 tsp garlic

½ C. butter

½ pint whipping cream

2, 8 oz package Italian cheeses

½ cup water

½ cup cornstarch

Cover 2 chicken breasts with water

Cook on medium-high heat, and let water simmer half-way down,

Add chicken broth and let simmer half-way down

Add 2 tsp. Garlic

Remove chicken and shred

Mix ½ cup water+ ½ cup cornstarch

Add to broth

Add ½ pint whipping cream

Add ½ cup butter

Add 1, 8 oz package of cheese

Layer: Sauce, uncooked noodles, chicken (I always brush my noodles with olive oil before putting them in the pan)

Cover with 2^nd package of cheese (or mozzarella cheese)

Cover with foil

( I prepare the lasagna the night before so it sits in the fridge and softens a little for a day)

350 for 1 hour, last 15 minutes remove foil

Twice Baked Potatoes (6 potatoes=12 twice baked)

After washing potatoes, Roll potatoes in vegetable oil, cover with salt, and wrap in Saran Wrap.

Poke holes in the potatoes through the saran wrap and cook them in microwave. (For 6 potatoes I nuke them together for 20 minutes)

When the potatoes cool down, cut length wise, and gut the potatoes into a large bowl. 

Set the potato skins in a 9x13 pan

To the potatoes in a large bowl add :

1 cube of cream cheese

1 8 oz carton sour cream

Bacon bits (I don’t have a measurement but add until you can see them in the mixture)

Colby Jack cheese (about 2 cups for 6 potatoes)

(I don’t like to add green onions, but some people love them!)

You want to stir the mixture so there are not clumps of potatoes.

Refill the potato skins, and cover all the potatoes with more cheese. Cook for about 15-20 minutes at 350 until the cheese is melted and the potatoes are warmed through.

Dining in Style,

Tuesdays in Tucson,

Brandi