Golden Onion and Zucchini Lasagne (Gourmet Mag 2/94)

Recipe By : Elizabeth Stevens
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses, Vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds thinly sliced onions — about 6 cups
1/2 teaspoon dried thyme
OR
1 1/2 teaspoons fresh thyme
7 tablespoons unsalted butter — divided 2+1+1+3
1/2 cup dry white wine
1 pound zucchini — sliced 1/4″ thick
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
salt and freshly ground pepper to taste
3 7″ squares (no-boil) lasagne
1 1/2 cups freshly grated Parmesan — about 5oz.

In a large heavy skillet, melt 2T butter.
Cook onions with dried thyme (if using dry), salt and pepper, covered, over
moderately low heat, stirring occasionally, 30 minutes, or until tender and
pale golden. [I think this was no more than 15 minutes.]
Cook uncovered, stirring, 15 minutes. [5 min enough.]
Add wine and simmer until most of wine has evaporated.
Stir in fresh thyme (if using fresh) and transfer to a bowl.

Preheat oven to 375F.
Butter an 8″ square baking dish.

In the cleaned skillet, melt 1T butter.
Cook half of zucchini slices in one layer over moderate heat until tender,
about 2 min on each side. Transfer to another bowl.
Cook remaining zucchini in 1T butter in the same manner.

In small heavy saucepan, melt remaining 3T butter over moderately low heat.
Add flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking, and bring to a boil, whisking.
Add nutmeg, salt and pepper to taste and simmer sauce, whisking, until
thickened, about 2 minutes.
[I think they’re trying to tell you something about whisking.]

Spread a few tablespoons sauce on bottom of prepared dish.
Layer over this, in order bottom to top:
– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/3 sauce
– 1/3 Parmesan

Bake lasagne in middle of oven 25-30 min, or until golden. Let stand 10
minutes before serving.

Serves 6-8 as a first course or side dish.

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Title: Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 neat folks

1 Egg; 2 tb Green pepper; chopped fine
2 c Lean grd round; 15% fat 1 ts Salt;
2 sl Bread; cubed fine 1/2 ts Dry mustard;
1/4 c Catup 1 tb Prepared horseradish; if
1/3 c Onion; chopped fine -desired

Preheat oven to 400 degrees f. Mix all ingredients well. Form into a
loaf. Place in foil-lined 5 x 9 pan; bake until done (15-20 minutes)

Food Exchanges per serving: 1/2 STRACH/BREAD EXCHANGE + 3 LEAN MEAT
EXCHANGES + 1 1/2 FAT EXCHANGE CAL: 258

Source: Recipes for Diabetics by Billie Little (version 1985)

MMMMM

Title: Buffalo Chip Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 – eggs, beaten
1 ts Vanilla
1 c Oatmeal
2 c Flour
1 ts Baking powder
1 pk Chocolate chips
1 c Nuts, chopped
1 c Cornflakes

Preparation Time: 1:00
Preheat oven to 350 deg. F.

Mix all ingredients and place spoonsful on cookie sheet.

Bake 12 to 14 minutes.

Makes 4 dozen cookies. These freeze well.

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Title: Party Date
Categories: Cakes Desserts Londontowne
Servings: 25

3 c Dates, cut up 1 1/2 c Shortening
3 c Boiling water 6 ea Eggs
3 t Baking soda 3 T Cocoa
4 c Sugar 4 1/2 c Flour
1 c Chopped nuts 2 c Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and
chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve
hot. Garnish with whipped cream.

Mrs. Henry D. Chaplin

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Date: Sat, 25 Jun 94 14:22:10 PDT
From: Barbara Zimmerman

SPANISH RICE by Helen Levashoff@genie.geis.com

4 cups rice, cooked as usual
.
SAUCE:

1 onion chopped
4 cloves garlic, minced
1 stalk celery
1 bell pepper
1 zucchini, chopped
2 cans tomato sauce
1 16 oz can chopped tomatoes
2 teaspoons southwest seasoning mix (recipe follows)

Saute onion, garlic, celery, bell pepper, zucchini in a little water or
veggie broth. When tender add the tomato sauce, tomatoes and spices and
simmer for about 20 mins. or while the rice is cooking.

When rice and sauce are finished cooking combine the two. If you have any
cilantro in the house, you could add some chopped to the finished product.

SOUTHWEST SEASONING MIX

2 T’s chili powder
2 T’s paprika
1 t T ground coriander
1 T garlic powder
1 T salt
2 t’s ground cumin
1 t cayenne pepper
1 t crushed red pepper flakes
1 t black pepper
1 t dried oregano

Combine and store in an airtight jar or container.

Oatcakes (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fine (Pinhead) Oatmeal
1/2 ts Barcarbonate of Soda
Pinch of Salt
2 tb Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling

: To test the correct heat of the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it sould take a few secounds to
turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or
heavy frying-pan. Mix the oatmeal, the bicarbonated of
soda and salt together in a bowl. Add the melted fat
and the hot water. Stir well until it makes a soft
paste. Sprinkle some oatmeal on a board. From the
dough into a round and roll it out as thinly as
possible, adding oatmeal to the serface as necessary,
to prevent sticking. Brush off the excess oatmeal. Cut
the dough into 4 or 6 pieces. To oven bake; place on a
large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan
until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should
be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 ts minced fresh ginger root
1 salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

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HALLOWEEN SPIDERS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form
a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in
coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1,
the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.

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Title: KRISPIE COOKIES BY FRANCES
Categories: Cookies
Yield: 12 servings

1/2 c Shortening (can)
1 c Brown Sugar
2 Eggs
2 c All-Purpose Flour
1 ts Cream of Tartar
4 c Rice Krispies
Chocolate chips (if desired)
1/2 c Butter
1 c White Sugar
1 ts Vanilla
1 ts Baking Soda
1 ts Salt
Nuts (if desired)

Cream shortening, margarine with sugars. Add eggs and vanilla. Sift
dry ingredients together, add to the above, then add cereal and blend
in gently. Drop on un-greased cookie sheet, by teaspoon. Bake at 350
degrees for 12 to 15 minutes

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Brownie Tarts

Recipe By : Morris Hymes
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or margarine, softened
3 oz. cream cheese, softened
1 c all-purpose flour
FILLING:
1/2 c semisweet chocolate chips
2 tbsp butter or margarine
1/2 c sugar
1 egg, beaten
1 tsp vanilla extract
1/2 c chopped pecans, opt.
Maraschino cherry halves, opt.

In a mixing bowl, cream the butter and cream cheese. Add flour; mix
well. Chill for 1 hour. Shape into 1-in. balls. Place in ungreased
miniature muffin cups; press into the bottom and up the sides to form
a shell. For filling, melt chocolate chips and butter in a small
saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add
the pecans if desired. Spoon int o shells. Bake at 325 for 30-35
minutes or until brownies test done with a wood en pick. Cool 10
minutes before removing to a wire rack. Garnish with cherries if
desired. Yield: 2 dozen.

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