Shrimp & Feta Casserole

 
Joan was leafing through one of her favorite cookbooks, Gooseberry Patch - Big Book of Home Cooking, and came upon this recipe. What a surprise when I returned from hawk watching on Derby Hill to find this meal for dinner. Chunky salsa is the secret ingredient that makes this dinner savory.

Ingredients:
2 eggs, beaten
1 c. evaporated milk
1 c. plain yogurt
3-oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair pasta, cooked and divided
16-oz. jar chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13"x9" baking pan. Cover with salsa; add half the shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

Hint: To bake this when you're on vacation, purchase a large disposable roasting pan for easy clean-up. French bread is perfect for sopping up the savory sauce.

Ratatouille

This southern French dish is made with eggplant, zucchini, onions, peppers, tomato, and garlic. There are many different variations, but this recipe is our favorite.

Ingredients:
1 onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 T. olive oil
2 zucchini, sliced
2 eggplants,, peeled and cubed
2 green peppers, sliced
28-oz. can crushed tomatoes
1 t. dried parsley
1 t. dried oregano
1 t. dried basil
4 c. hot cooked rice

Saute onion and garlic inoil in a large skillet over medium heat. Add remaining ingredients, except rice; simmer over medium heat for 30 minutes or until vegetables are tender. Serve over cooked rice.

Serves 6 to 8.