Sherry

Mushroom and Rice Soup

Ingredients:

• 2cups (8 oz. each) sliced fresh mushrooms
• 1 cup (4 oz.) chopped fresh mushrooms
• 1 cup sliced green onions
• 2 tbsp. olive oil
• 6 cups chicken broth
• 2 jars (7 oz. each) whole straw mushrooms
• 1 cup water
• 3/4 tsp. cracked black pepper
• 3/4 tsp. dried thyme leaves
• 3 cups cooked brown rice
• 1 tbsp. dry sherry

Method:

Cook sliced and chopped mushrooms and onion in oil in Dutch oven over medium-high heat until tender crisp. Add broth straw mushrooms water pepper and thyme. Reduce heat; simmer uncovered 5 to 7 min. Stir in rice and sherry; simmer 1 to 2 min.

Serves 10.

Italian Vegetable Lasagna

Ingredients:

• 12 lasagna noodles, uncooked
• ½ cup dry sherry
• 1 medium onion, finely chopped
• 8fresh mushrooms, sliced
• 2lg. zucchini, coarsely grated
• 2md. red or green bell peppers, seeded and chopped
• 2 cups fresh spinach
• 1 tsp. dried basil leaves
• 1/2 tsp. dried oregano leaves
• 1 container (15 oz.) light ricotta cheese
• 1 cup non-fat cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 can (8 oz.) tomato sauce
• 1 cup (4 oz.) shredded mozzarella cheese

Method:

1. Heat oven to 425°F. Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm.
2. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano;
   cook 2 minutes. Remove from heat; drain well.
3. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended.
4. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425°F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.

Serves 8.

Tiramisu with Sherry

Ingredients:

• 15-3/4 oz. mascarpone cheese
• 3 eggs, separated
• 8 oz. icing sugar
• 1 pkg. sponge fingers
• 5-1/10 fl. oz. coffee liqueur
• 5-1/10 fl. oz. strong espresso
• 2-11/20 fl. oz. dry sherry
• 2 tbsp. cocoa powder

Method:

Separate eggs; beat together yolks and icing sugar. Add mascarpone and sherry; mix together. Beat egg whites until soft peaks form; fold into mascarpone mixture. Combine espresso and liqueur; dip sponge fingers into mixture and place in deep dish pan until bottom is covered. Top with some of the mascarpone mixture, then cover with another layer of fingers. Cover with remaining mascarpone mixture. Dust top with cocoa powder. Chill 4 or more hours and serve.

Serves 8.