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GRAND CANYON COOKBOOK

Author:  Bruce and Bobbi Fischer

ISBN:  978-1-885590-20-6

Pub Date:  2/1/1996

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Inspired by the beauty of the Grand Canyon, this delicious collection of Southwestern recipes creates a natural wonder in the kitchen, too! Appetizers, beverages, breads, main dishes, desserts and lots more! Includes interesting Canyon facts and history. By Bruce and Bobbi Fischer.
 
SAMPLE RECIPE
Bright Angel Lasagne
1 1/2 lbs. GROUND BEEF
1/2 lb. GROUND ITALIAN SAUSAGE
1 ONION, chopped
1 can (6 oz.) TOMATO PASTE
1 can (8 oz.) TOMATO SAUCE
1 can (16 oz.) WHOLE TOMATOES (reserve juice)
1 Tbsp. DRIED OREGANO
1 clove GARLIC, minced
1 tsp. SALT
1 tsp. PEPPER
3/4 lb. RICOTTA CHEESE
1 lb. MOZZARELLA CHEESE, shredded
1 can (8 oz.) PARMESAN CHEESE
12 WIDE LASAGNE NOODLES, cooked
1 cup BLACK OLIVES, chopped

First brown the beef and sausage with the onion. Pour off the grease. Add tomato paste, tomato sauce, whole tomatoes, oregano, garlic, salt and pepper. Simmer mixture for one hour. Place 3 of the cooked lasagne noodles in the bottom of a 9 x 13 baking pan. Spread a layer of the meat sauce to cover noodles and then spread layers of ricotta, Parmesan and mozzarella cheeses. Layer more noodles, sauce and cheeses until you've reached the top of the dish. Add the juice from the can of whole tomatoes that you saved earlier. Top with a sprinkle of mozzarella cheese. Bake in a 350 degree oven for 45 minutes. Allow to cool 10 minutes before cutting into servings.
Serve with black olives sprinkled on top.

Serves 4-6.
 

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