After a cold and dreary week, a brilliant sun shone on our annual potluck meeting after the service on February 21, 2010. The attendance of so many like-minded folks brought a smile of gratitude to our speaker, Norma Osman, as she fielded questions on the current status and future plans for our growth since the Interfaith Truth Center moved to a larger space last September. Good will, scrumptious food, fantastic ideas and suggestions from all who attended waxed excitement in our open-spirit family atmosphere. The rich and magical tapestry of our ever expanding membership includes people who built their own bridges to new-age thinking that enfolds and appreciates all backgrounds and faiths: many different Christian religions, Judaism, Buddhism, etcetera, and even agnosticism, and atheism, to mention a few. The potluck meals are always a treat as you never know what delectable dishes you might find on the table. Everyone left with a smile, a full tummy, and joyful anticipation for the good things to come.
Speaking of full tummies, several people asked for Angela Green’s Seafood Lasagna recipe that follows:
INGREDIENTS:
2 Tbs. olive oil
1 Tsp. minced garlic
1 28-ounce can crushed tomatoes
Approx. 15 lasagna noodles cooked in water with 1 1/2 Tbls. salt just until softened
1 1.2 Tsps. dried basil
12 ounces cream cheese (reduced fat) softened
1/2 cup chicken or vegetable broth
3 3/4 cups shredded part-skim or whole milk mozzarella cheese
3/4 cup grated Parmesan cheese
2 cups pasteurized lump crabmeat, patted dry
2 cups cooked salad shrimp
DIRECTIONS:
Preheat oven to 400 degrees & ADJUST oven rack to lower-middle position.
Mix crab meat and shrimp, basil, cream cheese and broth in a bowl and set aside.
Saute garlic over medium-high heat in oil until the garlic starts to sizzle. Add tomatoes and enough water to make a sauce that’s not to thin. Bring to a simmer; reduce heat and simmer, partially covered, or about 10 minutes to make a generous 3 cups. (Or use one 25 to 26 ounce jar marinara sauce.)
In a baking dish smear 1/4 cup marinara sauce over the bottom. Make four layers in the following order. Single layer of lasagna noodles, 3/4 cup marinara, 1 cup of crab/shrimp filling, 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it off with a layer of noodes, marinara, mozzarella, Parmesan.
Spray foil with cooking spray and cover pan.
Bake until bubbly throughout, about 40-55 minutes. Remove foil and bake an additional 5 minutes to brown top. After removing from the over, let it sit for 10 minutes. Cut into squares and serve.
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