Date: Mon, 4 Mar 1996 07:21:30 -0500
From: Naughyde@aol.com Thank you Jose and Jennifer! A pleasant, comfortable, interesting and tasty time was had by the Fort Wayne contingent. I hope other reports, and recipes, pour in soon, and pictures were taken that should eventually make their way to the CH home pages...
We brought habanero lasagna: in food processor, night before - 1 can black olives, 4-6 habaneros, couple cloves garlic. Marinate in a little white wine overnight. When ready to make lasagna, take 2 boxes frozen spinach, defrost and saute with many many cloves of garlic. Mix the spinach and garlic with a pound of light ricotta. Then go ahead and make a lasagna, using the olive mixture as 2 layers and the spinach mixture as 2 layers. Ours was meatless, we used a commercial tomato sauce mixed with a large can of crushed tomatoes and also had a zucchini layer and a shredded romano cheese layer.
CHILE-HEADS DIGEST V2 #259
From the Chile-Heads recipe list.
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