Leono’s Pizzeria Type Sub Sandwich

Back in the 1970’s my husband’s family owned a little Pizzeria.  It was called Leono’s Pizzeria.  It was long ago sold and has had many new tenants through the years, but tonight one of the memories was resurrected.

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Good Enough for Two Lasagne “two-fer”

I am Italian-American.   So please don’t tell anybody that I am cheating at Lasagne.  Seriously, it would be an unforgivable offense.  🙂
I know how to make a proper lasagne.  I know how to make proper spaghetti sauce.   BUT.. I don’t always have time or freezer space to make all this.  Let’s face it, it’s a lot of work, best saved for when it really matters (like when relatives are visiting for Christmas).  For just my husband and I, on just an ordinary non-holiday day, it’s not worth the trouble.
We have tried some of the frozen lasagne’s at Costco, Sams, and the grocery store, but are always disappointed.  They can be anything from bland and mushy to dried out and too spicy.  NO JOY!
What follows is a recipe for making “good enough” Lasagne.  It is not nearly as good as the real thing, but it is worlds better than the grocery store brand.  (Although my husband would argue that he likes it just as much as the real thing… I know the difference!)

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Chicken Fettucine Alfredo

Chicken Fettucine Alfredo

 

Ingredients:

  • fettuccine noodles
  • 1 1/4 cups heavy cream
  • 1/8 cup fresh lemon juice (just short of ¼ cup)
  • 6 tablespoons unsalted butter (1/2 stick)
  • 1 cups grated Parmesan
  • 1/4 teaspoon grated lemon zest
  • Pinch freshly grated nutmeg  (optional)
  • Salt and freshly ground pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 1 cup of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Add shredded cooked chicken and diced mushrooms if desired.

Ham Au Gratin

Ham Au Gratin

 

Ingredients:

  • About 4 cups peeled and sliced red or golden potatoes
  • 2 Tbsp Flour
  • 2 Tbsp Butter
  • 1 C Milk
  • About 4 C Grated Cheddar
  • Leftover Spiral Cut ham (about 6 slices)

Instructions:

Peel and slice potatoes to about 1/8” thick.  Rinse.

Put into 9×9 square baking dish (buttered or sprayed with PAM)

Add about 2/3 of the grated cheese over the potatoes.

In saute pan, melt butter.  Add flour and mix well into butter.  Add milk and stir over medium heat until well blended and lumps disappear.

Pour onto potatoes / cheese and mix well until they are all well blended.

Cover with foil and bake 45 min at 450 degrees.

In the last 10 min, uncover and put ham and remaining cheese on top.   Finish baking for 10 more min.

If you use other types of potatoes, such as Idaho, you might want to blanch them first by cooking them partially in the microwave and draining  / drying them prior to baking.  Sometimes these potatoes don’t get soft unless you do so.