Past & Present, A Marketville Mystery by Judy Penz-Sheluk, recipe

Past & Present: A Marketville Mystery
by Judy Penz Sheluk

About the Book

Past & Present: A Marketville Mystery
Cozy Mystery
2nd in Series
Superior Shores Press (September 21, 2018)
Paperback: 232 pages
ISBN-10: 0995000735
ISBN-13: 978-0995000735
Digital ASIN: B07FYZ6HPF

Sometimes the past reaches out to the present…

It’s been thirteen months since Calamity (Callie) Barnstable inherited a house in Marketville under the condition that she search for the person who murdered her mother thirty years earlier. She solves the mystery, but what next? Unemployment? Another nine-to-five job in Toronto?

Callie decides to set down roots in Marketville, take the skills and knowledge she acquired over the past year, and start her own business: Past & Present Investigations.

It’s not long before Callie and her new business partner, best friend Chantelle Marchand, get their first client: a woman who wants to find out everything she can about her grandmother, Anneliese Prei, and how she came to a “bad end” in 1956. It sounds like a perfect first assignment. Except for one thing: Anneliese’s past winds its way into Callie’s present, and not in a manner anyone—least of all Callie—could have predicted.


Flexible Lasagna

By Mystery Author Judy Penz Sheluk


If you or someone in your family is a lacto-ovo vegetarian like my protagonist, Emily Garland, in my Glass Dolphin mystery series (The Hanged Man’s Noose; A Hole in One), my veggie lasagna is sure to be a winner. If, however, you’re like my meat-loving protagonist, Calamity (Callie) Barnstable in my Marketville Mystery series (Skeletons in the Attic, Past & Present) it isn’t lasagna without some ground beef in the sauce. Fortunately, my “Flexible Lasagna” recipe can be adapted for both camps and it’s always a potluck pleaser.


Veggie Version

3½ cups (28 oz.) pasta sauce

6 lasagna noodles, uncooked

1 cup (8oz.) shredded mozzarella cheese (you can also use cheddar or ½ mozzarella and ½ cheddar)

2 cups of chopped raw vegetables: anything goes!


Ground Beef Version

3½ cups (28 oz.) pasta sauce

1 lb. lean ground beef, well cooked and drained, and added to pasta sauce

6 lasagna noodles, uncooked

1 cup (8oz.) shredded mozzarella cheese (you can also use cheddar or ½ mozzarella and ½ cheddar)

2 cups of chopped raw vegetables: anything goes!



Preheat oven to 375

Grease 11 x 7 inch baking dish.

Spread ¼ of the sauce on the bottom of the baking dish

Arrange 3 lasagna noodles on top of sauce

Top noodles with ¼ cup of sauce, ½ of the shredded cheese, and all of the vegetables

Arrange remaining noodles on top, cover with remaining sauce

Cover with aluminum foil and bake until mixture is sizzling hot and noodles are tender (about an hour). Remove foil, sprinkle with remaining shredded cheese and bake uncovered for 5 minutes. Let stand for 5 minutes before cutting.

This recipe is great for using leftover raw vegetables that are starting to look a bit “sad.” My favorite combination is broccoli, yellow bell pepper, and mushrooms. Colorful and delicious…it also gives your meat lover some veggies—a win-win.

This dish freezes well. You can make up one of each, cook them both, and freeze one for another night or your next potluck.

You can find more recipes on Judy’s Food & Drink page on her website:

About the Author

Judy Penz Sheluk is the author of two mystery series: The Glass Dolphin Mysteries (THE HANGED MAN’S NOOSE and A HOLE IN ONE) and The Marketville Mysteries (SKELETONS IN THE ATTIC). Judy’s short crime fiction appears is several collections. She is a member of Sisters in Crime, International Thriller Writers, the Short Mystery Fiction Society, and Crime Writers of Canada, where she currently serves on the Board of Directors as the Regional Representative for Toronto/Southern Ontario. Find Judy on her website/blog at, where she interviews and showcases the works of other authors and blogs about the writing life.



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