f o o d
I
k n o w - h o w
LEFTOVERS
C a b b a g e
L a s a g n a
C a s s e r o l e
Got leftover
cooked cabbage
from a St. Pat's
celebration? Remake
it into lasagna. Layer
cabbage w ith a m eaty
tom ato sauce and
shredded m ozzarella,
th en bake. Sprinkle
w ith chopped cherry
tom atoes, fresh basil,
and shavings of
Parm esan cheese.
N e w W a y s w i t h
O a ts
T r y these d e licio u s tw ists on a p a n try staple.
COOK’ S TIP
T a k e
t h e
H e a t
O u t
The seeds and w hite
veins running dow n
the inside of chile
peppers, such as
jalapenos, contain
m ost of the heat. Use a
melon bailer to remove
the seeds and veins
before chopping and
adding to a dish. And
w ear gloves, because
the peppers can burn
skin and eyes, too.
126
O O at-C ru sted
C h ick en In a dish
combine equal parts
quick-cooking oats and
dried bread crumbs;
add a pinch of salt and
pepper. Dip chicken
strips in melted butter,
then oat mixture. Place
on a baking sheet. Bake
15
minutes at
4 2 5
°? or
until cooked through.
© B lu eb erry -O at
P a n c a k e s Stir half a
cup of oats into pan-
cake batter. Ladle
a small amount of
batter onto a greased
skillet and top with
blueberries. Flip and
continue cooking until
golden brown.
© O at B rittle Heat
1
cup sugar in a skillet
over medium until
melted, shaking pan
occasionally. Reduce
heat to low; cook until
golden, stirring as
needed. Stir in
V i
cup
toasted oats. Pour onto
a greased baking sheet;
cool. Crush and sprinkle
over ice cream.
BETTER HOMES AND CARDENS | MARCH 2011 | BHG.COM
PHOTOS: ANDY LYONS; FOOD STYLING: JILL LUST
