MM: Vegetable Lasagna Roll-Ups

Title: Vegetable Lasagna Roll-Ups
Categories: Pasta
Yield: 1 recipe

————————- FILLING————————-
1 c Part-skim ricotta cheese
1/4 c Part-skim mozzarella cheese
1/4 c Freshly grated Parmesan
-cheese
8 oz Fresh spinach, washed and
-coarsely chopped
1 cn (15 oz) white kidney beans
-drained and rinsed
2 tb Fresh chopped oregano
2 tb Fresh chopped basin
8 oz Raw lasagna noodles

—————————SAUCE—————————
3 ts Extra-light olive oil with
-a dash of sesame oil
2 c Chopped onions
2 Cloves garlic, peeled,
-chopped
2 c Finely diced eggplant
1 lg Red bell pepper, seeded
-and finely diced
2 tb Low-sodium tomato paste
1/4 ts Red pepper flakes
1 c Red wine
1 cn (16 oz) whole tomatoes
-with liquid
1 tb Freshly squeezed lemon juice
1/2 ts Freshly ground salt
1/2 ts Freshly ground black pepper
2 tb Freshly grated Parmesan
-cheese

Combine in a large mixing bowl the three cheeses, the
spinach, half the beans, half the oregano, and half
the basil. Set aside.

Cook the noodles al dente. Cool them under cold water
when they’re cooked the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil
into a large skillet over medium-high heat and fry the
onions and the garlic for 5 minutes, stirring often.
Transfer half to the spinach and cheese filling and
set the other half aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a
medium heat, cook the eggplant for 8 minutes, stirring
often. It’s important that the bottom of the pan does
not scorch. Spoon the cooked eggplant into the filling
mixture and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium
heat, cook the red bell pepper for 3 minutes. Spoon
the cooked pepper into the filling mixture. Wipe the
pan clean.

Add the tomato paste to the same pan and, over medium
heat, cook until it turns brown–about 5 minutes. It
is very important it doesn’t burn but just browns.
Stir in the red pepper flakes and the wine, bring to a
boil, lower the heat to a simmer and reduce the liquid
by about one fourth–about 15 minutes. Add the canned
tomatoes and their liquid, stirring until the tomatoes
break into pieces.

Add the remaining beans, oregano, basil, and reserved
cooked onions and garlic and cook for 5 minutes at a
very low simmer. Stir in the lemon juice, salt, and
black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2
cup of the filling into a rough ball, lay on one end
of the lasagna and roll it up end to end. Repeat with
the remaining noodles.

Pour the sauce into a 9″ X 13″ baking pan. Place the
lasagna rolls on top, seam side down, and spoon some
of the sauce over them. Cover with aluminum foil and
bake for 40 minutes. Remove the foil, sprinkle with
Parmesan cheese and bake for 5 minutes.

—–

Title: No Bake Oatmeal – Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 36 servings

Anderson rhkm39a; part 1:
1/4 c Cocoa
2 c Granulated sugar
1/2 c Margarine
1/2 c Milk; part 2:
In:
1/2 c Peanut butter
3 c Quick oatmeal
1 ts Vanilla

Part 1: Stir and boil above ingredients 1 MIN. ONLY.
Remove from heat.

PART 2: Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper
and let
stand until firm. Reformatted by: CYGNUS, HCPM52C

—–

CINNAMON MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Granulated sugar
3/4 ts Ground cinnamon
8 oz Pkg refrigerator biscuits
-quartered
1/4 c Melted margerine
Raisin and nuts (opt)

Preheat oven to temperature specified on biscuit
package. Grease a 6-muffin tin. Mix sugar and
cinnamon together. Coat biscuit quarters in sugar
mixture; divide equally into muffin tin. (Add nuts
and raisins if desired). Melt margerine; drizzle over
each “muffin.” Bake 8-10 minutes or until golden
brown. Serve warm.

– – – – – – – – – – – – – – – – – –

ONION SOUP WITH GORGONZOLA TOAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 lg Onions, chopped
4 Garlic cloves minced
3 tb Butter
2 tb Flour
1 t Dried thyme leaves
7 c Rich beef stock
1 tb Tomato paste
Salt and pepper to taste
2 oz Gorgonzola
4 sl French bread, toasted

Onion soup is a classic example of caramelization as a
flavour enhancer. This soup gets an added flavor boost
from the garnish–a slice of gorgonzola topped bread.

Cook onions and garlic in a large, heavy, covered soup
pot over moderate heat until they release their
moisture, about 10 minutes. Add butter and cook
uncovered, until onions are a rich golden brown, about
15 minutes. Add flour and thyme and cook 5 minutes
longer, stirring constantly. Add stock and tomato
paste. Simmer for 15 minutes. Season with salt and
pepper.

Place a 1/2-ounce slice of Gorgonzola on each piece of
toast and run under the broiler for 1 minute, or until
the cheese is bubbly. Ladle soup into warmed bowls and
float a gorgonzola toast on top of each. PER SERVING:
370 calories, 18 g protein, 41 g carbohydrate15 g fat
(8 g saturated), 36 mg cholesterol, 501 mg sodium, 4 g
fiber.

From an article by Andrew Schloss in The San Francisco
Chronicle, 5/6/91.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: Pizza Green Beans
Categories: Diabetic, Vegetables, Side dishes, Beans
Yield: 5 servings

2 c Green Beans; 1 ts Pimiento; chopped
1 tb Lemon juice; ds Garlic powder;
1/4 ts Oregano; ds Salt;

Cook green beans in boiling water until tender; drain. Combine lemon
juice, oregano, pimiento, garlic powder and salt. Pour over beans;
toss Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL; 32

Source: The Complete Diabetic Cookbook by Mary Jane Finsand.

MMMMM

Perogy Cilantro Soup

Recipe By : leroux@cs.ubc.ca (Stephen Leroux)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 small onion — diced
2 cloves garlic — diced
1/3 cup fresh cilantro — diced
1/2 tablespoon butter — or oil
2 tomatoes — diced
6 perogys — 2 of which are diced
dash of tabasco

In your favourite soup cooking dish (preferably something with a nice
thick base), melt butter/heat oil or medium-high heat. Add onion, garlic,
and cilantro and fry until soft. Add tomatos. Turn heat down to just
below medium. Fry some more, for a minute or so, then add 1.5 cups of
water. Take 2 of the perogys and chop ’em up into little bits. Add all of
the perogys to the soup, and a small dash of tobasco. Simmer for 20
minutes, stirring occasionally. Enjoy.

– – – – – – – – – – – – – – – – – –

Classic Mud Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
6 Ounces Semisweet Chocolate Chips
1 1/4 Cups Chocolate Wafer Crumbs
3 Tablespoons Butter
—–Fudge Sauce—–
6 Ounces Semisweet Chocolate Chips
3 Tablespoons Butter
1/2 Cup Heavy Cream — (whipping cream)
1 Tablespoon Coffee Flavored Liqueur
—–Filling—–
1 Quart Coffee Ice Cream — softened
2 Tablespoons Coffee Flavored Liqueur

CRUST:
Combine over hot (not boiling) water, 1/2 C chocolate chips
and butter, stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs, stir until well blended. Press into
9-inch pie pan. Chill until firm.

FUDGE SAUCE:
Combine over hot (not boiling) water remaining 1 1/2 C
chocolate chips, heavy cream, and butter. Stir until chips are melted
and mixture is smooth. Remover from heat, stir in coffee
flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom
of chocolate cookie crust. Chill 15 minutes.

FILLING:
In large bowl, combine ice cream and coffee flavored liqueur.
Pour over Fudge Sauce layer in pie pan. Freeze several hours or
until firm. Serve with remaining warm Fudge Sauce and Whipped Cream
if used. Makes 1 9-inch pie

Yield: 8 servings.

– – – – – – – – – – – – – – – – – –

Title: FROZEN PEACH MOUSSE
Categories: Desserts, Fruits
Yield: 8 servings

8 Fresh Peaches
4 Eggs; separated
3/4 c Sugar
1/4 c Lemon juice
4 tb Peachtree Scnapps Liqueur

1. Peel and slice aboout 1 to 1 1/2 lbs. (enough to
make 1 cup) of the peaches. Place sliced peaches in
food processor, food mill or blender to puree peaches.
Refrigerate puree. 2. In top of a double boiler, beat
egg yolks with 1/2 c of sugar until thick and lemony
in color. Stir in the lemon juice and the peach
liqueur. Cook over hot water, stirring constantly,
until mixture has thickened, about 4 minutes. Cool to
room temp. and fold in peach puree. Chill in
refrigerator. 3. In mixing bowl, beat egg whites until
foamy. Gradually add remaining 1/4 c sugar, beating
until meringue is stiff. Fold into peach mixture.
Spoon peach mousse into 8 custard cups and freeze. 4.
Before serving, peel and slice remaining peaches. To
serve, unmold frozen mousse onto individual dessert
plates and garnish with sliced peaches. Mousse tastes
best if allowed to stand and soften 5 to 10 minutes
before serving. Source: Stanford Court Hotel Judy
Garnett

MMMMM

Onion Shortbread

Recipe By : typed into MC by Shane Ludwig Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
2 1/2 teaspoons baking powder
1 1/4 cups yellow cornmeal
1 egg
4 tablespoons melted margarine — (divided)
1 cup skim milk
1 tablespoon Italian herb seasoning
1/2 cup sliced onion
2 chopped green onion tops

In a mixing bowl, sift flour and baking powder together and blend. Add cornmea
l, beaten eggs, 2 tablespoons melted margarine and milk. Stir just until blend
ed. Pour 1/3 of batter into non-stick loaf pan. Sprinkle herb seasoning on ba
tter in pan and then pour in about 1/3 more batter. Repeat herbs, then pour th
e remainder of the batter. Saute sliced onions and green onion tops in 2 table
spoons margarine until golden brown and place them on top of the batter. Bake
at 400 degrees F. for 30 minutes or until done.

(113 calories per serving) 1 serving=1 Bread exchange 1 Fat exchange

– – – – – – – – – – – – – – – – – –

NOTES : Original Source unknown

Date: Tue, 08 Feb 94 17:00:48 -0400
From: EPATRICK@PEARL.TUFTS.EDU

Penne With Artichoke Hearts
(Penne ai carciofi)
Eating Well magazine, Jan/Feb 1994

1 9-oz package frozen artichoke hearts
10 oz penne or rigatoni
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 1/2 tsp. chopped fresh oregano or
1/2 tsp dried oregano
salt and fresh ground pepper to taste
1/4 cup dry white wine
2 Tbsp fresh lemon juice
1/2 cup skim-milk ricotta cheese
1 Tbsp grated lemon zest

Blanch artichokes in lightly salted water for 1 minute;
(actually, I just let them defrost in the fridge overnight)
drain well. When cool enough to handle, slice about 2/3 of
them into small wedges and set aside; finely chop the
remaining artichokes into a paste and set aside.
In a large pot of boiling water, cook penne or
rigatoni until al dente.
While pasta is cooking, saute onion and garlic
in 1/4 cup water until water evaporates and onions are limp.
Add oregano, salt and a generous grinding of pepper.
Reduce heat to low, stir in wine, lemon juice and the reserved
artichokes (wedges and paste). Simmer, stirring, until heated
through, about 1 minute. Add ricotta and stir until creamy.
When pasta is ready, drain and add to skillet with sauce;
toss well. Remove from heat and stir in lemon zest. Taste
and adjust seasonings. Serve immediately.