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Food & Recipes

Greek Lasagna

  • Serving Size: 8 – 10
  • Preparation Time: 20 minutes
  • Total Cooking time: 1 hour

A delicious, different lasagna!

Meat sauce:

Amount Measure Ingredients
1 tsp olive oil
1 large onion — finely chopped
1 1/2 lbs lean ground beef or turkey
3/4 cup dry white wine
1 6 oz can tomato paste
1/2 cup bulgur (optional)
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp allspice
1 tsp salt
1/2 tsp ground black pepper

Cream sauce:

Amount Measure Ingredients
2 cups cottage cheese, 1% fat
1 1/2 cups evaporated skim milk (12 oz can)
1 cup chicken stock
2 Tbsp flour
1/2 cup Parmesan, Asiago (grated)
salt and pepper to taste


Amount Measure Ingredients
1 lb elbow macaroni or ziti
6 Tbsp Parmesan, Asiago (grated)
1 tsp vegetable oil
1/2 tsp salt
2 Tbsp parsley — chopped

To prepare:

Meat sauce:

Heat oil over med heat; add onions & saute until soft, about 5 mins. Add ground meat & cook, breaking it up, until no longer pink, about 5 mins. Drain off fat. Add 1 c water, wine, tom paste, bulgur, spices, S&P. Simmer, covered, on low, stirring occasionally, until bulgur is tender, (about 20 mins.)

Cream sauce:

Puree cot cheese in food processor until smooth; set aside. In med saucepan, combine evap milk & 1/4c of the stock. Heat over med. heat until scalding. In a small bowl, stir together flour & remaining cold stock. Stir into hot milk mix & cook, stirring constantly, until thickened, (about 2 mins.) Remove from heat & whisk in pureed cottage cheese & grated cheese. Season w/ S&P. (To prevent skin from forming, place plastic wrap or wax paper directly on surface; set aside).


Cook al dente 8-10 mins. Drain & return to pot; toss w/ 1/4 c. cheese, oil & salt. Assembly: Preheat oven to 350F. Grease a 9×13 baking dish. Spread 1/2 of pasta on bottom. Top w/ 1/3 cream sauce. Spoon on all of meat sauce, spreading evenly. Add another 1/3 cream sauce.. Top w/ remaining pasta & remaining cream sauce. Sprinkle w/ remaining 2T grated cheese. Bake 40-50 mins until golden & bubbling. Sprinkle w/ parsley & serve

Lemon Orzo

  • Serving Size: 4 – 5
  • Preparation Time: 10 minutes
  • Total Cooking time: 20 minutes
Amount Measure Ingredients
1 lb Orzo pasta
3/4 cup pine nuts or sliced almonds (toasted)
3/4 cup flat leaf parsley
2   lemons, juice of and a little lemon zest
2 Tbsp extra virgin olive oil

To prepare:

In large pot of boiling, salted water, cook the Orzo pasta, al dente (9 minutes). Drain, return to pot. Stir in the toasted nuts, parsley, lemon juice,lemon peel & olive oil. Season with salt & pepper. Lovely served warm or (I love it) straight out of the refrigerator!

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!