Title: Apple Cream Lasagne
Categories: 8, Desserts, Fruits, Italian
Yield: 8 Servings

9 Oven ready lasagne noodles
1/3 c Butter
6 Granny Smith apples-
Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with
warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over
medium heat. Add apples, cover and cook 10 minutes,
or until tender, stirring occasionally. Remove from
heat and stir in 3 tbsp. brown sugar, pecans and
cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until
light and fluffy. Beat in egg and vanilla. Fold
whipped cream into cream cheese mixture in thirds and
set aside. Melt remaining butter. In small bowl,
combine breadcrumbs, sugar and melted butter.
Spread half of the apple mixture in bottom of same
baking dish. Layer with 3 noodles. Spread with half
of cream cheese mixture, and layer with 3 more
noodles. Spread with remaining apple mixture and layer
with last three noodles.
Top with remaining cream mixture and sprinkle with
breadcrumb mixture. Bake at 305øF for 30 minutes. Let
stand 20 minutes before serving. Makes 8 servings.
Source: Primo Family Favourites ch.

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Title: MUSTARD HORSERADISH BUTTER FOR FISH
Categories: Sauces, Seafood
Yield: 6 servings

2 tb Dijon-style mustard
2 tb Prepared horseradish
5 tb Butter; room temperature
Salt and pepper to taste

BLEND ALL INGREDIENTS TOGETHER, scrape into a serving
bowl and serve at room temperature for dolloping over
fish.

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Easy Spicy Beans and Rice

2 C. Brown rice (uncooked), or 4 C. cooked
2 15-oz cans of any type of beans
1/2 C. salsa
1 clove garlic, minced (or 1 tsp. minced garlic-in-a-jar)
1/2 large red onion, chopped
2 tsp cumin
2 C tomato (ie spagetti) sauce
10 dashes tabasco sauce

If using uncooked rice, start it cooking.

Rinse canned beans thoroughly in a colander. In a large nonstick frying
pan add salsa, garlic, onions, and cumin. Saute until onions are limp.
Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.

Serve beans over rice.

From “Think Light” meal program, which states:
Serves 4 (1-cup) servings. Per serving – 424 calories. 2.7 gms fat
(5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

1 small onion, peeled and finely chopped
4 medium portobello mushrooms, stemmed and cut
into 1/2-inch dice
1/4 cup red wine
1/4 cup vegetable broth, homemade or low-sodium canned
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon coarsely chopped Italian parsley

1) Spray a nonstick skillet w/ PAM over medium-low heat. Add
the onion and cook for 2 minutes. Add the mushrooms and cook,
stirring often, until the onions are soft and the mushrooms have
released their juices, about 8 minutes.
2) Stir in the wine and broth, increase the heat to medium and cook
until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.

Makes: 4 servings.

Onion Blossoms

Recipe By : Liar’s Pub (Bossier City, LA)
Serving Size : 4 Preparation Time :0:00
Categories : Appitizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large sweet onions — unpeeled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chili powder
2 1/2 teaspoons Cajun seasons — divided
1 1/4 cups flour
1 cup milk
oil for deep-fat frying

Leaving the root end intact, peel the outer skin of the onion. Cut a small
slice off the top. Starting at the top of the onion and on one side, make a
cut downward toward the root end, stopping 1/2 inch from the bottom. Make
additional cuts 1/8 inch from the first until there are cuts completely across
top of onion. Turn the onion a quarter turn so the slices are horizontal to
you. repeat the cuts 1/8 inch apart from each other until there is a
checkerboard pattern across entire top of onion. In a small bowl, make dip by
combining mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun
seasoning. Mix well and set asside. In a 1 gallon plastic bag, combine flour
and remaining Cajun seasoning. Place milk in a small bowl. Coat the cut
onion in flour, then dip into milk and back into the flour mixture. Fry in
enough oil to cover onion at 350^ for 5 minutes or until golden, turning once.
Remove from oil; place on serving plate. Discard the very center of the fried
onion blossom. Place a few poonfuls of dip into the center of blossom and
serve immediately.

– – – – – – – – – – – – – – – – – –

Curried Lentils No. 332 Yields 6 Servings

1 cup lentils if using salted broth)
3 cups broth, or 1 tbls olive oil
3 cups water 1 tsp garlic, minced
2 cups onions, chopped fine, 1 tsp curry powder
divided
– salt, to taste (omit

Combine the lentils, broth or water, half the onions and salt in a medium
saucepan.
Bring to a boil.
Reduce heat.
Cover the pan.
Simmer until the lentils are tender, about 30 to 40 minutes.
Drain.
While the lentils are cooking, heat the oil in a skillet.
Add the remaining onions and the garlic.
Saute until they begin to brown.
Add to the cooked lentils along with the curry.
Combine thoroughly.
Cover.
Heat a few minutes longer.
Serve hot.

Chinese Vegetable Soup

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups water
1 1/2 cups mushroom liquid
1/4 cup Tamari soy sauce, low sodium
1/4 cup sherry — optional
3 garlic cloves — crushed
1 tablespoon fresh ginger root — grated
2 packages shiitake mushrooms — dried
1 onion — cut in wedges
1 bunch green onions — cut in 1″ pieces
3 stalks celery — sliced
1/2 pound chinese cabbage — sliced
1/2 pound soba noodles — ** see note

Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes.
Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger,
and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess
water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid
to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add
remaining ingredients, except for the noodles. Simmer over low heat 15 minutes,
add noodles, and cook an additional 10 minutes. Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with
other Chinese food, for eight people.

– – – – – – – – – – – – – – – – – –

NOTES : ** Use buckwheat soba noodles in recipe, and add to Mastercook’s
ingredient database.

Title: Cabbage Casserole
Categories: Diabetic, Vegetables, Meats, Casseroles
Yield: 6 servings

1 md Onion; chopped 1/2 ts Salt;
1 Stalk Celery; chopped 1 md Cabbage; shredded
3 tb Margarine; 2 Apples; sliced thin
3/4 lb Lean Ground Beef;

Preheat oven to 350 deg F. In skillet, saute onion and celery in
margarine 2 minutes. Add beef and salt and stir another 2 minutes.
Spread half the cabbage in 2 qt baking dish and cover with half the
apples and all the meat mixture. Add remaining cabbage and apple
slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles.
Food Exchange per serving: 1 LEAN-MEAT EXCHANGE + 1 VEGETABLE EXCHANGE
+ 1 FAT EXCHANGE IF THAT + 1 FRUIT EXCHANGE

MMMMM

Title: Summertime Shrimp Salad *
Categories: Seafood, Salads, Apples
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————

MMMMM————————–DRESSING——————————-
1/2 c Miracle whip
1 tb Lemon juice
1 ts Dried chives; chopped
1/2 ts Basil; crushed
1/2 ts Salt

MMMMM—————————SALAD——————————–
1 1/2 lb Shrimp; cleaned, cooked
2 Eggs; hard boiled, chopped
1 c Apples; chopped
1 c Celery; chopped
1/2 c Green onions; chopped

Mix dressing, juice and seasonings in a large bowl. Add remaining
ingredients; mix lightly. Cover and chill.

MMMMM

Title: SEASONED TEMPEH FILLING IN A STEAMED WONTON S
Categories: Appetizers, Vegetarian, Chinese
Yield: 12 servings

8 oz Tempeh, precooked;
– grated or minced fine
2 tb Tamari
1/2 ts Vegetable Bouillon
-dissolved in:
1/2 c Water
1/2 ts Hot Pepper Sesame Oil
1 tb Cornstarch (or Arrowroot)
1 ts Honey
1 c Green Onions; chopped fine
1 c Mushrooms; chopped fine
2 ts Ginger Root, minced
1 pk Wonton Skins (3-inch size)

Directions: Combine half of the tempeh with tamari,
water, oil, honey and cornstarch in blender and puree.
Take the other half of the tempeh and mix with the
vegetables, then add the puree and hand mix. Take 1
rounded tsp of this filling and place in center of
Wonton Skin; moisten the outer rim and fold in half
pressing the edges to seal. Steam for 8 min. Serve
with Sweet and Sour Sauce.

Comments and/or improvements are welcome. Gunter
Pfaff, 73740,2515

Notes: Nobody should try to make this alone, its a
great group project for four.

We use a tempeh made with soybeans and barley.

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