Microwave Spinach Lasagna for National Lasagna Day

According to various food calendars today is National Lasagna Day. Why they would give a traditional oven baked dish a day in the middle of the summer is beyond me. Who wants to turn on their oven for an hour or so at the end of July? Not me.
I happened to have a little boxed set of cookbooks setting by my computer and one of the books was Microwave Main Courses Quick & Easy. May be there is a lasagna in there, Yes! This book was published in 1987, that might be before no boil lasagna noodles were available. I would definitely use them for this dish.

Spinach Lasagna

"This cheese-rich version of lasagna is made with spinach filling and is a good choice when you need to plan and prepare ahead. It can go directly from the refrigerator to the microwave, completely assembled."

15-1/2 ounce jar meatless spaghetti sauce

1/3 cup water

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 tablespoon freshly chopped parsley

1/2 teaspoon salt

5 ounces uncooked lasagna noodles

1-1/2 cups ricotta cheese

10-ounce package frozen chopped spinach, thawed

2 cups grated mozzarella cheese

1/3 cup grated Parmesan cheese

Combine the spaghetti sauce with the water, oregano, basil, parsley and salt. Pour one third of the mixture into the bottom of an 8-inch square microwaveable dish. Lay half the lasagna noodles over the sauce. Spread 3/4 cup ricotta cheese, half the spinach and 1 cup mozzarella cheese over the noodles. Pour half the remaining sauce over the top. Layer the remaining lasagna, ricotta, spinach and mozzarella over the sauce, in that order. Pour the remaining sauce on the top and sprinkle with the Parmesan cheese. Cover the dish with a double layer of transparent wrap. Chill for several hours or overnight. Microwave on Medium (50 percent) for 25 to 35 minutes or until the noodles are tender. Let the dish stand for 5 to 10 minutes before serving.

The boxed set is titled No Nonsense Cookbook Trio and was available from Avon. It contains three slim volumes by Irena Chalmers, Microwave Main Courses Quick & Easy, Muffins & Quick Breads and Cookies For Holidays & Every Day.

Chicken Breasts in Cream with Apples- Helen Corbitt's Potluck

This is a recipe from Helen Corbitt's Potluck,1962, a cookbook that I got in a cookbook swap. This is what she says about the recipe: "This is a favorite buffet dinner, because it can be done ahead of time and reheated. I usually serve it with brown rice and asparagus simply dressed with lemon juice. I serve this frequently when I wish to impress guests."

Chicken Breasts in Cream with Apples

4 broiling size chicken breasts of 4 halves of chicken

4 tablespoons butter

2 tablespoons minced onion

4 peeled fresh apple rings, 1/2 inch thick

3/4 cup cider

1/4 cup brandy

1 cup heavy cream

Salt and pepper

Saute the chicken breasts in the butter with the onion over low heat. Poach the apple rings in the cider until soft. Add brandy to the chicken and ignite. Always light brandy and burn off. You destroy the raw taste of the brandy. Add cider left from poaching the apples. Cook at low heat until chicken is tender, about 10 minutes. Add cream and continue cooking until the sauce is thickened. Season to your taste. Place chicken on serving platter, 1 slice of apple on each piece and pour sauce over all. Run under broiler to brown.