Vegetarian Lasagne

Recipe By : Calvin Sambrook STC Telecomunications Ltd, New Southgate, Lo
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion, chopped
250 g carrots, grated
500 g spinach
150 g sweetcorn, drained ( 1/2 tin)
100 g mushrooms — coarsely chopped
250 g lasagne noodles ( 1/2 packet)
2 garlic cloves
100 g cheese — grated
600 ml milk
50 g cornflour (cornstarch)
50 g butter

1. Gently fry the carrots and garlic in some butter, set aside.

2. Gently fry the onions and mushrooms in some butter, set aside.

3. Wash the spinach and cook gently in a saucepan without adding any water.=
Stir frequently. This really does work and it stops it from going slimy.=
Add the corn to this and set aside.

4. Now make the white sauce. Melt the butter in a saucepan, take it off the
heat, add the cornflour. Mix this well. Slowly add the milk, stirring all
the time. It is important not to stop stirring, even for a moment. Return
it to the heat and keep stirring until it thickens.

5. Now build your lasagne. Take a large square ovenproof dish at least 5 cm
deep (we use one about 20×30 cm for the quantities given) and assemble in
layers starting with a layer of lasagne, then a layer of sauce, then one of
the previously-prepared vegetable pairs. Repeat the lasagne, sauce,=
vegetable pair combination twice more. At this point you should, if all has
gone well, run out of vegetables. Finish off with lasagne and then sauce.

6. Top with the cheese and sprinkle on a little paprika if you want.

7. Bake for about 35 mins at 180 =F8C .

8. The servings should stay whole as you serve them.

Author’s Notes:
This vegetarian dish can be served on its own or with a side salad. My
thanks to Erica and Milica who gave me this recipe and who tried different
vegetable combinations until the corn stopped falling out of the sides.=
Experiment for yourself – substitute different vegetables according to the
season and your preference.

Difficulty : easy, but remember to stir the sauce.
Precision : no need to measure.

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Title: Hot Chile Sauce
Categories: Sauces Vegetables Mexican
Servings: 2

2 c Water
1 x Chilies; *
1/4 c Red Wine Vinegar
1 t Dry Mustard
1 ea Clove Garlic
1/4 c Olive Oil

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can’t be found, then use a 1/2 of a medium Ancho Chile. But the result
will not be as hot.
————————————————————————–

Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain.
Remove stems. Place chilies, vinegar, mustard and garlic in a blender
container; cover and blend until the chilies are finely chopped.
Gradually pour in oil, blending until smooth.

Makes about 1/2 cup of sauce.

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Title: ( From Bread Mix ) Big Soft Pretzels
Categories: Breadmaker, Mixes, Kids!, Breads, Snacks
Yield: 1 servings

-JOY QUIRK (HFTC65A)
1 tb Dry yeast
5 c Bread mix; up to six
1 1/2 c -lukewarm water
2 Eggs; beaten

MMMMM————————–TOPPING——————————-
1 Egg; beaten
2 tb Coarse salt
1/2 c Butter; melted

Lightly grease 2 large baking sheets. In a large bowl, dissolve
yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups
bread mix. Stir well. Add additional bread mix to make a soft, but
not too sticky dough. Knead about 5 minutes until dough is smooth.
Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to
24 inches long. Form into pretzel shapes. For pretzel sticks, cut
dough into 5 to 6 inch lengths. Place on prepared baking sheets.
Preheat oven to 425.

Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to
15 large pretzels.

Variation For a chewier pretzel, drop pretzel-shaped dough into a pan
of boiling water. When dough floats to the top of the water, remove
it. Preheat oven to 400. Brush with egg and sprinkle with coarse
salt. Bake about 30 minutes.

All of these recipes I have posted using my bread mix can be adjusted
to use with the bread machine, some using the dough setting. I have
had excellent results. Will try to post more over the weekend as I
get time. Also have a lot of other “mix” recipes if anyone is
interested.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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Title: Orange Mint Slush
Categories: Wedding, Shower
Yield: 15 3/4 cups

2 c Sugar
7 c Water
3/4 c Chopped fresh mint leaves
1 12 oz. can frozen orange
-juice concentrate,thawed
1 6 oz. can frozen lemonade
-concentrate, thawed
1 1 liter bottle (4 1/2 cups)
-club soda, chilled

In large saucepan, combine sugar, 3 cups of the water
and mint leaves. Bring to a boil; reduce heat and
simmer 2 minutes. Cool 1 hour. Strain and reserve
liquid. In nonmetal container, combine reserved
liquid, remaining 4 cups water and concentrate; cover
and freeze.

To serve, let mixture stand at room temperature for 20
to 30 minutes or until slush consistency. Spoon about
1/2 cup slush mixture into each serving glass; pour
1/4 cup of the club soda over each. Garnish with
additional mint leaves, if desired. Yield: 15 3/4
cups Typed in MMFormat by cjhartlin@msn.com Source:
Pillsbury Party Cookbook.

—–

Fresh Raspberry Cake

Recipe By : The Workbasket, 1977
Serving Size : 10 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Cakes – Bundt/Tube Desserts
Raspberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries — firm/ripe
1/2 cup walnuts — finely chopped
fresh raspberries — for garnish
whipping cream — whipped for garnish

In large bowl combine sugar and shortening. Beat vigorously for 1 minute.
Add vanilla and eggs. Beat unitl smooth.
Beat until smooth and lemon colored. Sift together flour and bakin powder.
Stir soda into the sour cream. Add flour alternately with sour cream and
beat to smooth batter. With rubber scraper carefully fold in raspberries
and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for
doneness. Turn out on rack and cool completely before serving. Serve with
whipped cream and very ripe raspberries that have been dipped in granulated
white sugar.
The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin.
MC formatting by bobbi744@acd.net ICQ#2099532

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No Bake Caramel Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dwigans fwds07a-
2 Cups Sugar
3/4 Cup Margarine
1 Can Evaporated milk — 6-oz can
1 Package Instant butterscotch pudding — mix; small package
2 1/2 Cups Quick oats

Combine sugar, margarine and milk in saucepan.
Bring to a boil. Add pudding and oats and remove from heat. Stir to mix.
Drop by spoonfuls on waxed paper.
Let cool 15 minutes.

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Title: Dietetic Candy Cups
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

-Keywords: Brand/Mildred 1 lb Milkcote coating

In the top of a double boiler, melt milkcote over hot, not boiling
water. Paint sides and bottoms of candy cups or small baking cups
with melted coating, using a good quality 1-inch brush. Freeze until
firm. Remove from freezer and fill to within 1/16-inch from the top
with dietetic jellies, peanut butter filling, nut meats, raisins, or
any filling a diabetic may eat. Add milkcote to cover top and seal
edges. Chill again until top is firm. Store candies in their paper
cups. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

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Passover Varenikas

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Meat Pesach
Potatoes Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mashed potatoes
1/4 cup matzo cake meal
1 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 cup cooked beef — chopped
1/2 cup matzo meal

Combine potatoe, cake meal, 2 eggs and seasonings. Form into balls. Make a
depression in each, and fill with meat. Enclose with potato mix. Flatten
slightly, dip in egg, then meal, and fry till brown.

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Orange Amaretto Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Italian Recipes With Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Navel Oranges
2 Oranges — (juice)
2/3 Cup Amaretto
1/3 Cup Sugar
1/4 Cup Cornstarch
1 Envelope Unflavored Gelatin
1 Cup Heavy Cream — whipped

Cut navel oranges into halves crosswise. Squeeze the juice from 6 of the
halves and from the juice oranges. You should have 1 1/2 cups. Cut
the pulp from the remaining 6 orange halves and section the pulp. Mix the
orange sections with 1/3 cup of the Amaretto. Reserve the orange shells.
In a saucepan, mix sugar, cornstarch and gelatin. Gradually stir in orange
juice and remaining Amaretto. Stir over medium heat until mixture thickens
and bubbles. Place pan into ice water and stir until the mixture is cold and
thick. Fold in whipped cream. Cut a thin slice from bottom of orange shells
to allow them to stand straight. Fill halves with orange sections. Spoon
mousse on top. Chill until firm. Sprinkle with slivered orange rind or
crumbled Amaretti wafers.

Serves 6.

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1/2 c butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 tbs sugar
2 tsp cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 c sugar
and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough
by rounded teaspoonfuls into balls. Mix 2 tbs sugar and the cinnamon; roll
balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to
10 minutes or until set. Immediately remove from baking sheet.