I Am Thankful For . . . CRAB DIP!!!

Here is what I took to my cousin Karen's for Thanksgiving dinner, along with my family-famous pecan pie. I have to give credit for this to my old State Farm buddy, Lou, who won first place in our claims office "Dip Cook-off" in the early 90's. This recipe deserved the award. Thanks, Lou!!

UNCLE LOUIE’S LUMPY CRAB DIP – from Lou Soscia

1 lb. lump crabmeat, with shells pieces picked out
8 oz. cream cheese
½ cup mayonnaise
1 T. minced onion
1 T. dried parsley
Dash of salt & pepper

Mix all ingredients except crab in a saucepan over low heat.
Once blended, add crabmeat. Heat over low until bubbly.
Serve warm with crackers or sliced French baguettes.

Vegetarian Lasagna for Patte & Steve

Patte ate this at my house in, oh, say 1985 maybe, and keeps bugging me for the recipe. I mean, c'mon, why the rush? Now she has married wonderful Steve and I guess this is as good a wedding gift as any. Well, it might be a better one if I actually fixed it for them, but hey, it took over 20 years just to cough up the recipe. If Patte hasn't cooked her own by 2027, I promise to have them over for Vegetarian Lasagna.


Vegetarian Lasagna

1/4 c. olive oil
2 med onions
3 cloves garlic, chopped
1 carrot, trimmed & chopped
1 stalk celery with leaves, finely chopped
1/2 tsp. freshly ground pepper
1 lb. mozzarella cheese, grated
1 10 oz. package frozen chopped spinach
6 oz. tomato paste
28 oz. can whole tomatoes
juice of 1/2 lemon
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. oregano
1-1/2 tsp. allspice
1 tsp. salt
1 lb. fresh mushrooms, chopped
1/4 c. chopped parsley
12 lasagna noodles
1 lb. ricotta cheese
1/2 c. parmesan cheese, grated

Heat olive oil in large dutch oven. Cook onions & garlic in it over medium heat until soft. Add carrot, celery, and mushrooms. Cook until mushrooms are dark. Add parsley, frozen spinach (no need to cook it first), tomato paste, tomatoes, lemon juice, and seasonings. Simmer uncovered 45 minutes. Sauce should be thick. Boil noodles until limp but not completely cooked (about 5 minutes). Drain and set aside.

In 9x13 baking dish, spread 3/4 c. sauce. Cover with a layer of noodles. Spread 1/3 c. ricotta, sprinkle 1/4 c. mozzarella, layer another 1/3 c. sauce. Layer until the last sauce tops the last ricotta cheese and sprinkle remaining mozzarella on top. Then sprinkle the parmesan on top.

Bake at 350 degrees for 30 minutes. Allow it to rest 10 minutes before serving. If possible, refrigerate overnight before baking, but let it sit out 30 minutes before baking.