Turkey Rochambeau Recipes

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BAKED LASAGNA



Baked Lasagna image

This is the top lasagna recipe in our family. It originally came from a junior league recipe book called River Road Recipes.

Provided by PanNan

Categories     European

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb lean ground beef
1 clove garlic, minced
1 tablespoon dried chopped parsley
1 tablespoon dried basil
1/2 teaspoon salt
2 cups tomatoes (or one can of diced tomatoes)
2 (6 ounce) cans tomato paste
1 (8 ounce) package dry lasagna noodles
1 (24 ounce) carton cottage cheese
2 beaten eggs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried chopped parsley
1/2 cup grated parmesan cheese
1 lb grated mozzarella cheese

Steps:

  • Brown meat slowly.
  • Add next 6 ingredients to meat (garlic through tomato paste).
  • Add one tomato paste can of water.
  • Simmer uncovered until thick or about 45 minutes.
  • Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
  • Cover and refrigerate until ready to use.
  • Also meanwhile, cook lasagna noodles in boiling water until tender.
  • Drain and rinse with cold water.
  • Spray a 13X9X2 baking pan with vegetable oil spray.
  • Place 1/2 of the noodles in the bottom of the pan.
  • Spread 1/2 of the cottage cheese mixture over the noodles.
  • Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
  • Layer again with noodes, cottage cheese, meat and mozzarella cheese.
  • Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.

Nutrition Facts : Calories 560.2, Fat 26.2, SaturatedFat 14, Cholesterol 153.8, Sodium 1510.6, Carbohydrate 35.6, Fiber 3.5, Sugar 7.9, Protein 45.4

TURKEY ROCHAMBEAU



Turkey Rochambeau image

A lovely brunch dish from the River Road Recipes cookbook of the Junior League of Baton Rouge posted in response to a recipe request.

Provided by Molly53

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

6 slices toasted bread
6 slices thin cooked ham
6 slices thin cooked turkey (white meat)
2 tablespoons butter
1 tablespoon flour
2 cups chicken broth
1/2 teaspoon salt
1 teaspoon pepper
2 sprigs parsley
2 egg yolks
1 lemon, juice of
1 teaspoon parsley, finely chopped
1 (4 1/2 ounce) can mushrooms, drained

Steps:

  • Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
  • Stir in the chicken broth and add salt, pepper, and parsley sprigs.
  • Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
  • Discard the parsley.
  • Remove the sauce from the heat and blend in the egg yolks.
  • Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
  • On each slice of toast, place one slice of ham and one of turkey.
  • Cover with Sauce Poulette.
  • Serve hot.

Nutrition Facts : Calories 142.2, Fat 6.6, SaturatedFat 3.2, Cholesterol 65.5, Sodium 608.2, Carbohydrate 15.7, Fiber 1, Sugar 2, Protein 5.3

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