Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.












Rock Lobster Lasagna Recipe
Rock Lobster Lasagna Category Casserole Recipes 
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Ingredients And Procedures

1 pk Lasagna noodles

Water,boiling,salted 1/3 c Olive oil

1/2 c Onion,chopped

2 c Tomato sauce

1/2 c Bouillion

1/2 t Salt

1/4 t Black pepper

6 Rock lobster tails(3oz ea)

1 lb Mozzarella cheese,sliced

1/2 c Parmesan cheese,grated

1. Cook noodles in rapidly boiling salted water as directed on package,

adding 1 tablespoon oil to water. 2. Drain Spread noodles out on waxed paper to prevent them from sticking

together. 3. Saute onion in remaining oil until tender.

4. Stir in tomato sauce, bouillion, salt and pepper; simmer 10 minutes.

5. Cut away thin underside membrane of lobster tails with scissors; remove

meat and cut into very small pieces. 6. Spoon some of the sauce into the bottom of a greased, shallow 3-quart

baking-serving dish; layer with noodles. 7. Top noodles with rock lobster pieces; cover with sauce .

8. Layer mozzarella over all; sprinkle with Parmesan cheese.

9. Cover and bake in preheated 350'F. oven 30 minutes, or until bubbling

hot.

 
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