White Lasagna and White Coconut Pie
by Gina Rand
The recipes in this issue are all about "white!" The first is a White Lasagna made with chicken. It is a nice change from using the normal spaghetti sauce or tomato sauce and ground beef. You can even use leftover turkey if you like.
The other recipe is a white pie that my mom made for my son-in-law because his favorite pie is coconut cream. She had found this recipe in one of her many cookbooks. We both have a cookbook fetish! This is a great recipe and this pie is a new favorite so I wanted to share it.
I do have to say that I learned to cook from two amazing ladies, my Granny Marjorie and my mom Virginia. Thank you so much for teaching me how to cook with flavor and love!
2 cups cooked chicken breast (chopped or diced)
12 oz. artichoke hearts drained and chopped
8 oz. shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup chopped sun-dried tomatoes - oil packed (optional)
2 - 8 oz. pkg cream cheese (softened)
1 cup milk
1/2 tsp. garlic powder
1/4 cup fresh basil (chopped)
12 Lasagna noodles (cooked)
1 bunch fresh spinach leaves
Preheat oven to 350 degrees. Combine chicken, artichokes, 1 cup mozzarella cheese, parmesan cheese and tomatoes. Beat cream cheese, milk and garlic powder until well blended. Stir in 2 tbsp basil. Mix half of the cream cheese mixture with the chicken mixture. Spread the remaining cream cheese mixture in the bottom of a 9 x 13 baking pan. Cover with noodles and half of the chicken mixture. Top with a single layer of spinach leaves. Repeat layers of noodles, chicken and spinach twice. Top with remaining noodles, cream cheese and cover the top with mozzarella cheese.
Bake 30 to 40 minutes or until heated through. Sprinkle with remaining basil and let stand for 5 minutes before serving.
White Coconut Pie
1 cup sugar
1/4 cup flour
1 envelope unflavored gelatin
1/2 tsp. salt
1 3/4 cups milk
2 tsp. clear white vanilla
3 egg whites
1/4 tsp. cream of tartar
1 cup of whipping cream (whipped)
1/4 tsp. almond flavor
1/2 to 1 cup coconut
1 baked pie shell
In a saucepan mix 1/2 cup sugar, flour, gelatin, salt and milk. Cook and stir over low heat until thick, then stir in vanilla. Place pan in cold water to cool until mixture mounds slightly when dropped from spoon. While that is cooling, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/2 cup of sugar slowly and beat until stiff. Carefully fold in the first mixture into the egg whites. Whip the cream, almond flavoring and as much coconut as you like together and fold into the first 2 mixtures. Pile into baked pie shell and sprinkle some coconut on top of the pie. chill for several hours until set. Serve cold.