MEDITERRANEAN LASAGNE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Main dish
Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Pieces Lasagne — uncooked
1 tb Vegetable oil
1 lg Onion — finely diced
2 Garlic cloves — minced
1 lb Eggplant
— peeled and finely diced
3 c Part-skim ricotta cheese
4 oz Feta cheese, crumbled
1 c Plain, low-fat yogurt
28 oz Tomato sauce
1/2 c Grated Parmesan cheese

Cook lasagne according to package directions; drain.

Preheat oven to 350 degrees F. Warm oil in a large
saucepan over low heat. Add onion, garlic and
eggplant. Cover and let vegetables cook until very
soft, about 10 minutes. Meanwhile, stir together the
ricotta, feta and yogurt. When vegetables are done,
stir in tomato sauce. Remove from heat and set aside 1
cup of eggplant mixture.

In a 9 x 13 x 2-inch baking dish, spread a little of
the eggplant mixture over the bottom and cover with 3
pieces of lasagne. Spoon some of the ricotta over the
lasagne. Continue to layer with eggplant mixture,
lasagne, and ricotta. Place a layer of lasagne on top.
Spread the reserved eggplant over lasagne and sprinkle
with Parmesan. Bake uncovered for 45 minutes, until
cheese is brown.

Serves 10 to 12

Each serving contains: 266 Calories; 15.9 g Protein;
27.1 g Carbohydrates; 11 g Fat; 34.8 mg Cholesterol;
318 mg Sodium. Calories from Fat: 37%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Herbed Vegetable Yogurt Cheese Dip

Recipe By : Nathalie Dupree
Serving Size : 8 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups yogurt cheese — see directions
16 ounces 1% cottage cheese — drained
10 ounces frozen chopped spinach — thawed and dried
1 roasted red bell pepper — peel, seed, chop
8 ounces water chestnuts — drained and sliced
3 garlic cloves — finely chopped
6 green onions — chopped
1 carrot — shredded
1 tablespoon Tabasco, or Pickapeppa hot sauce
1 tablespoon capers — drained
1 tablespoon fresh basil — chopped
1 tablespoon fresh oregano — chopped
1 tablespoon fresh thyme — chopped
1 tablespoon curry powder
2 lemons — Juice
Salt
Freshly ground black pepper

In a large bowl, mix together all ingredients and season to taste with salt
and pepper. Refrigerate at least 4 hours before serving. Serve with fresh,
crisp vegetables, crackers, or toasted pita chips. Makes 4 cups

__ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers
of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and
use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover,
and set over a bowl to drain overnight, refrigerated. Scrape cheese into a
covered container. Final yield will depend on how much liquid was in yogurt.

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SZECHWAN CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-cal Soups
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 x Condensed chicken broth
-10 3/4 -ounce broth
3 oz Oriental noodles
-chicken flavored, broken up
1/2 t Pepper, red, ground
3 c Chicken, cooked, cubed,
-frozen chicken cubes
2 x Apples, medium, cored
-and coarsely chopped
6 oz Pea pods, frozen, cut up
4 x Green onions, bias-sliced
-into 1 1/2-inch length

In a large saucepan or Dutch oven stir together chicken broth, noodles
and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir
in remaining ingredients. Return to boiling. Serve at once.

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SWEET OATMEAL BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS (BNVX05A)
3/4 c Old-fashioned rolled oats
1 1/4 c — water (Welbilt/Dak
add
-2 tablespoons more
3 c Bread flour
1 1/2 ts Salt
3 tb Molasses
1 1/2 ts Red Star active dry yeast
-1-1/2-lb Panasonic/National
-machines (use 3 tsp. yeast)
-1-1/2 lb Welbilt/Dak
-machines (use 2 tsp. yeast)

Place all ingredients in bread pan, select Light crust setting, and
press Start. (Some machines may have to be set at Bread Color: Light
or Crust: Adjust Temp. Sensor to Light.) Menu selection: Bake Light
(Some machines may have to be set at Menu: Bread or Select: White
Bread.) Note: This bread can be set on a delayed timer. The authors
suggest, cut a thick slice and toast it. This makes a 1-1/2 lb loaf.
SOURCE: Bread Machine Magic

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Greek Style Pizza

Recipe By : Fast and Healthy magazine, Jan.’94
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Peppers
Pizza Sept23
Spinach Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen honey wheat bread dough — thawed
1/3 cup pizza sauce
3/4 cup fresh spinach leaves — in thin strips
1 red bell pepper — in 1/8″ wide strips
1/2 cup feta cheese — crumbled
1 teaspoon coarsley ground black pepper — optional

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll each into a 7″ circle. Place
on coated cookie sheets. Prick crust generously with fork. Bake at 450 F. for
8 minutes (If crust puffs during baking, flatten slightly with spoon.)
Spread pizza sauce evenly over partially baked crusts. Top with spinach.
Arrange peppers in spoke-like fashion. Sprinke evenly with feta cheese and
pepper. If desired, may sprinkle with sliced pitted ripe olives. Bake at 450
F. for an additional 7-9 minutes or until cheese is melted and crusts are
golden brown.

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NOTES : Per pizza: 410 calories, 9 g. fat, 21 mg. chol.

Title: Filo Wrapped Miniature Egg Rolls
Categories: Appetizers, Oriental, Lo fat
Yield: 32 servings

1 oz Shiitake mushrooms, dried
Water
1/3 c Green onions; sliced
2 ts Ginger root; grated
1/4 c Bell pepper, green or red;
-seeded and minced
1 c Cabbage; chopped
1 c Bean sprouts; chopped
2 ts Sesame oil, dark
2 ts Soy sauce
8 Filo dough sheets
Hot mustard

Place mushrooms in bowl with hot water to cover. Let stand 10
minutes.
Meanwhile, bring 2 tbsp of water to boil in a nonstick skillet over
medium-high heat. Add green onions, ginger root, bell pepper and
cabbage. cover skillet and cook mixture 2 minutes. Remove from heat,
add bean sprouts, sesame oil and soy sauce.
Drain mushrooms, cut off and discard stems, chop caps into small
pieces and add to vegetable mixture. Place in colander to drain for
10 minutes.
Use 1 sheet of filo dough at a time, keeping other sheets covered
so they won’t dry out. Lightly coat top with vegetable oil cooking
spray, then fold in half. Coat again with spray.
Cut into four pieces, about 6 1/2 X 4 1/2 inches. Place 1 tbsp
filling on short side of each rectangle, fold in long sides and roll
up. Place roll, seam side down, on nonstick baking sheet. Repeat
until all egg rolls are assembled.
Lightly coat tops of egg rolls with cooking spray and bake at 450
degrees until golden brown, 7 to 10 minutes. Serve at once with hot
mustard.
Source: Los Angeles Times food section.

MMMMM

GREEK CHEESE PUFFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Feta cheese
12 oz Pot cheese
5 Eggs
1/2 lb Butter
1 lb Phyllo dough — (sheets)

Crumble feta cheese and add pot cheese, blending
well. Add eggs and beat thoroughly. Melt butter.
Carefully cut pastry into 3 equal portions.
Refrigerate 2/3 of pastry until needed cover the rest
with a damp towel. Remove one sheet of pastry, place
on a flat surface and butter well. Fold in the long
sides toward the middle, making a strip about 2″ wide,
and butter again. Place 1 Tbsp of cheese mixture in
the bottom right-hand corner of the strip and fold
over into triangle shape. Continue folding, making
sure that with each fold the bottom edge is parallel
with the alternate side edge. Lightly butter the
finished triangle. Continue until all the cheese is
used.
Bake triaqngle puffs in a 425 F oven for 20 minutes
or until golden brown, turning once. Cool 5 minutes
before serving.

This recipe should provide about 75 pieces, enough
for a cocktail party.

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MINCE MEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Sugar
4 ea Calf tongue, boiled
2 1/2 lb Suet
2 lb Raisins
2 lb Currants
1/2 lb Citron, finely chopped
1/2 lb Orange rind, candied, finely
6 lb Apple, chopped
1 T Cloves
1 T Cinnamon
1 T Allspice
2 ea Nutmeg, whole, grated
1/2 lb Almond, finely chopped
1 T Salt
4 ea Orange, rind juice of
4 ea Lemon, rind juice of
1/2 lb Lemon rind, candied, finely
1 qt Brandy
2 qt Whiskey

Chop the calves’ tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to
calves’ tongues. Add spices and suet, remaining fruit, almonds and
salt, and mix thoroughly. Pour over this the fruit juices and rind,
the brandy and whiskey. Put mixture into a crock with a lid. Place a
cloth over the top of the crock and put on lid. Put in cool place for
3 weeks. Then add more salt and spices if needed. Let stand at least 4
weeks before using. When using as filling for pies, always bake
between 2 crusts.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Chilled Garbanzo And Potato Salad With Onion And Garlic

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Potatoes
Salad Dressings Salads
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Red Potatoes — * see note
3 Italian Plum Tomatoes — (red-ripe)
1/2 Medium Red Onion — minced
16 Oz. Can Garbanzo Beans
1/4 Pound Fresh Spinach — ** see note
—–The Dressing—–
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
4 Cloves Garlic — minced
1/2 Teaspoon Salt
1/2 Teaspoon Fresh Ground Black Pepper
1 Tablespoon Fresh Parsley — minced
1/2 Cup Water
1/4 Teaspoon Crushed Dried Hot Red Chilies — (or to taste)

* small red potatoes, scrubbed and cut into bite-sized pieces
** washed and finely chopped (optional)

First, mix all the stuff together for the dressing in a small bowl or
a measuring cup. Let that sit for at least a few minutes usually,
if you make it first, then do the potatoes and tomatoes, that’s plenty
of time.

Next, bring about 4-6 cups of water to a boil in a saucepan (more is
better, but leave room for the potatoes), and add the scrubbed
bite-sized potato pieces. Bring back to a boil, and boil for 4-5
minutes. Do not overcook! You don’t want them to be hard, but you
don’t want them to be mush, either. Drain the potatoes, and rinse well
under cold water (or cover with cold water, then drain and rinse).

Drain the garbanzo beans and rinse them thoroughly under cold water.

Cut the tomatoes into bite-sized pieces, but smaller than the potato
pieces. Chop up the spinach (if you’re using it). Mix everything
together, including the dressing, in a bowl that is big enough to stir
it without dumping bits over the side.

Cover the bowl, and chill for at least 4 hours, tossing it once or
twice to make sure the dressing continues to coat things.

Adapted by Ron Lunde, from:
Shea MacKenzie’s The Garden of Earthly Delights Cookbook

My modifications to this recipe were to increase the garlic, cut back
a lot on the oil, increase the potatoes, omit the sweet bell pepper,
and add an extra plum tomato. This is my favorite potato salad.

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Date: Sat, 16 Jul 94 14:42:51 EDT
From: KateStuart@aol.com

Crockpot Beans and Barley

I made this recipe today in the crockpot and ate it on rice. It looked icky
but tasted lovely.

1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp prepared mustard
1/2 cup split peas, dried
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 T parsley, minced
1/4 cup lentils, dried
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1
T of vegetable broth until tender. Add drained beans, vegetable bouillon,
mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes.
Add split peas, lentils and barley. Cover and simmer another hour until all
beans are tender. (Note: I like it spicy so I added lots of tabasco and
pepper). I know this is more of a “winter recipe” but I think it will be good
cold, also. Things got a bit mushy in the crockpot so it might be better to
cook on the stove.