Cooking With Ruby | QBSeniors

The QB Seniors Centre memberships run from August 1 to July 31 each year. Current membership is required to participate in any of the activities. This year your membership also provides discounts through several of the merchants in Qualicum Beach and Parksville. Everyone who signs up for a membership will be eligible for the monthly draw for a Quality Foods gift card.

There is a link to a printable form to download and print at the bottom of this page. The completed form can be mailed with payment.

Another way is to complete the secure online form on the Membership Page

I'm a paragraph. Click here to add your own text and edit me. It's easy.

Chef Ruby

Grab your aprons and join Ruby on Monday afternoons at the following link as she leads you through the preparation of easy and fun recipes from countries around the world.

Join from PC, Mac, Linux, iOS or Android: Click Here to Join the Zoom Class

Passcode: Tasty

The meeting information for "What's Cooking with Ruby", which you previously registered for has been updated by the host. For information please submit any questions to: jillleighbean@hotmail.com

Note: This link should not be shared with others; it is unique to you.
Add to Calendar Add to Google Calendar Add to Yahoo Calendar

Meeting ID: 739 3574 2224
Passcode: 026751

Meeting ID: 739 3574 2224

Passcode: 1GbEVD

Date Time: Mondays

Nov 30, 2020 3:30 PM

Dec 7, 2020 3:30 PM

Dec 14, 2020 03:30 PM

WE'LL SAY ARRIVEDERCI

Day 5: Destination Italy

On our last day, we’ll say arrivederci (goodbye) in Italy. This boot-shaped country is home to many dishes you probably already love.

Did you know that most Italians eat pasta every day? And did you know that pizza was invented in Naples, Italy? Today we will be making both of those dishes: some easy and yummy lasagna and a dessert pizza.

The lasagna is special because instead of building it the usual way, in layers in a baking dish, you’re going to spread out the noodles on the counter, cover each of them with the filling ingredients, and then roll them up — and put the rolls in a dish.

So, let’s get started:

Lasagna Roll Ups

Ask an adult or older sibling to help you:

• Preheat the oven

• Cook the lasagna noodles

• Brown the meat on the stovetop

• Grate the cheese (if pre-shredded wasn’t purchased)

• Put the baking dish in the oven and take it out

• Put together a green salad to go with the lasagna

Prep Time: 25 minutes - Cook Time: 35 minutes - Total Time1 hour

Servings 8 Roll Ups

INGREDIENTS

8 Lasagna noodles, cooked 2 minutes less than package directions
1/2 lb. Ground Beef
2 Italian Sausage Links, casing removed
1 (15 oz.) container Ricotta cheese
1 large egg
2 cups shredded Mozzarella (divided in the instructions
1 tsp. dried Basil
1 jar Spaghetti Sauce

INSTRUCTIONS

Preheat oven to 350 degrees. Meanwhile, cook lasagna noodles 2 minutes less than package directions (they will continue to cook when baking in the oven).

While the noodles are boiling, heat a large skillet over medium heat. Add ground beef and Italian sausage and break up with a wooden spoon. Cook until no longer pink. Drain excess grease and set aside.

In a medium bowl, mix together ricotta, egg, 1 cup of shredded mozzarella and basil. Mix ground beef mixture into the ricotta.

Spread half a cup of the spaghetti sauce in the bottom of a 9x9 pan.

Lay out lasagna noodles on a flat surface. Divide ricotta mixture evenly among the noodles. Spread out over the noodles and roll them up. Place in the prepared baking dish, seam side down. Pour desired amount of sauce over the lasagna roll ups. Top with remaining cup of cheese.

Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes. If desired, turn on broiler to get the cheese golden and bubbly. Watch very closely as it can burn quickly.

With dinner ready to go, now it’s time to make our super-fun pizza dessert! This recipe has strawberries,

kiwi, cherries, and blueberries for toppings, but feel free to use your favorite fruit.

Summer Fruit Dessert Pizza

Sweet sugar cookie "crust" with a marshmallow fluff cream cheese spread

topped with slices of fresh fruit!

Prep time: 15 min. Cook time: 15 min. Yield 10 large servings

INGREDIENTS

16 ounces roll of refrigerated sugar cookie dough

½ cup of Marshmallow Fluff – use a commercial brand usually found in the

ice cream topping area or the cake mix area of your grocery store.

8 ounces Cream Cheese, softened

¼ cup powdered Sugar

1 tablespoon Vanilla Extract

7 large Strawberries, sliced

3 Kiwis, sliced

½ cup Blueberries

½ cup sliced Cherries

INSTRUCTIONS

Preheat oven 325F.
Roll cookie dough, into a large square, about 1/2 inch or 1/4 inch thin on a baking sheet.
Bake for 11-14 minutes.
Let cookie cool completely.
In a medium mixing bowl, mix the cream cheese, marshmallow fluff, powdered sugar, vanilla.
Mix until smooth.
Spread over baked and cooled cookie.
Top icing with sliced fruit.
Slice and serve.
(Keep in the fridge, you may want to eat this with a fork)

Bonus activities

In Venice, Italy, people wear masks for Carnival. Get creative and make your own mask. Have you ever heard of the Leaning Tower of Pisa? Make your own leaning tower with Jenga pieces and see how tall it can go.

That concludes our trip around the world for this week. Thanks for joining me! I hope you had fun!

The Centre is Open

Chef Ruby

Grab your aprons and join Ruby on Monday afternoons at the following link as she leads you through the preparation of easy and fun recipes from countries around the world.

​