Chef’s Choice First Place Winner

Mark Naylor’s

Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna

  • 1 lb. fresh zucchini – cleaned and thinly sliced (use several small zucchinis)
  • 1 large onion – diced
  • 16 oz. Mid’s spaghetti sauce (with or without meat)
  • 16 oz. pkg. Smith’s small curd cottage cheese
  • 8 oz. pkg. Acme Fresh Market shredded Italian cheese (more or less to personal taste)

In a 13 x 9 casserole dish with a lid (or cover with foil), layer half of each: zucchini and onion, then cover with half of each: cottage cheese, Mid’s spaghetti sauce, and shredded cheese.

Next add remainder of zucchini, onion, and cottage cheese, then cover with remaining Mid’s spaghetti sauce as evenly as possible and top with the balance of the cheese.

Bake covered at 350 degrees for 30 minutes, then remove the cover and bake for another 30 minutes. Let stand five minutes before serving.

Can be served with Parmesan cheese and/or garlic bread if desired.

Runner Up:

Dianne Chec’s

Chicken Alouette Presents

Chicken Alouette Presents

Chicken Alouette Presents

  • 17 oz. pkg. frozen puff pastry – thawed (preferably Pepperidge Farm)
  • 4 oz. pkg. of Garlic & Herb Alouette cheese
  • 6 skinned boneless chicken breast halves (If you need to flatten the breasts for uniformity, just place between two sheets of wax paper and use a rolling pin or mallet to pound to desired size)
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 egg, beaten
  • 1 tbsp. water

Unfold pastry, roll out into a 14 x 12 inch rectangle on a floured surface. Cut one sheet into four 7 x 6 inch rectangles and second sheet into two 7 x 6 inch rectangles and one 14 x 6 inch rectangle. Set aside. Shape 7 x 6 inch rectangles into ovals by trimming off the corners. Spread Alouette cheese evenly on pastry.

Sprinkle chicken breasts with salt and pepper then place chicken breasts on the 7 x 6 inch pastry sheets and flip ends over the chicken – the chicken should be totally enclosed in the pastry sheet. Place each bundle (seam side down) on a lightly buttered baking sheet.

Cut remaining large pastry into 12 x ¼ inch strips. Twist the strips and place on bundles like you’re tying a package. Tuck ends under bundle and refrigerate for up to 2 hours.

Combine egg and water then brush lightly over the “presents”.

Bake at 400 degrees on lower oven rack for 25 minutes or until golden brown. Garnish with parsley or kale, if desired.