Asparagus Or Spinach Lasagne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles
2 cloves minced garlic
1/2 Tsp. crushed thyme
2 Tbsp. butter
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 (15 oz.) can asparagus or spinach

Cook noodles as directed on package, drain and cut in half. In
saucepan cook garlic and thyme in butter. Blend in flour; cook
stirring constantly until thick. Season to taste with salt and
pepper. In microwaveable dish layer 1/3 noodles, sauce, cheese, ham and
asparagus or spinach. Repeat layers 2 more times. In microwave cover and
cook on high 9-10 minutes. Rotate dish twice. 4 servings

– – – – – – – – – – – – – – – – – –

ALMOST PASTA PRIMAVERA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Vegetables
Cheese Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INGREDIENTS—–
3 1/2 lb Spaghetti squash — 1 medium
1 c Broccoli flowerets — fresh
1 c Zucchini — small, sliced
1 c Mushrooms — fresh, sliced
1 c Carrot — sliced
1 Clove garlic — small, crushed
3/4 ts Reduced calorie margarine,
-melted
1 tb Skim milk
1/2 c Part skim ricotta cheese
1 tb Parmesan cheese
1/2 ts Imitation butter flavoring
1/4 ts Salt
1/2 ts Italian seasoning
1/8 ts Coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges….
{I found this on the cooking echo, it sounded sooo good! It may be
worth trying out as soon as I can convience “Bert” that squash is
good for you and yours.;-) which is the reason why I put it in my
diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

– – – – – – – – – – – – – – – – – –

ITALIAN STUFFED MEAT LOAF FROM LOREN MARTIN

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Italian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Ground turkey, chicken, or
Beef
6 tb Worcestershire sauce
5 tb Prepared horseradish
3 pk StoveTop stuffing mix
1 cn Tomato sauce, 29 oz
1 cn Diced tomatoes green chili
2 cn Spaghetti sauce, 26.5 oz
6 ts Dried dill
2 ts Dried tarragon
6 ts Dried basil
5 ts Dried oregano
6 ea Eggs, slightly beaten
3 ea Onions, diced
1 c Parmesan cheese, grated
4 ts Garlic pepper
6 c Shredded mozzarella cheese
1 ea Diced zucchini squash
1 cn Pitted olives
2 cn Mushrooms

Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions,
parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill,
tarragon, diced tomatoes with green chilies, horseradish, garlic pepper,
and tomato sauce. Put half of mixture into greased roasting pan. Combine
zucchini squash, mushrooms, olives and half of mozzarella cheese into a
mixture and place on top of meat mixture. Place other half of reserved meat
mixture on top of stuffing-filled bottom and seal edges. Add remainder of
shredded mozzarella cheese and second can of spaghetti sauce to top and
bake in 350 degree oven for about 1 1/2 hour, or until done. Add extra
mozzarella cheese and sliced olives to top of loaf before serving!

– – – – – – – – – – – – – – – – – –

Title: ORANGE ICE
Categories: Desserts
Yield: 2 servings

4 ea Oranges; juice
1 qt Water
1 lb Sugar
2 ea Orange; rind – grated
1 ea Lemon; juice

Freeze in refrigerator trays. Make 2 quarts.

Note: Combine ingredients, stir until sugar is dissolved before
freezing.

Source: Mrs. V. E. Crouse, N. Lima Grange, Mahoning County, OH

MMMMM

–
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)

Beans with Plum Sauce (Lobio Tkemali)

Recipe By : The Georgian Feast by Darra Goldstein
Serving Size : 4 Preparation Time :0:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c dried kidney beans or red beans
2 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp salt
1 bay leaf
1/4 c red wine vinegar
1/3 c plum jam
2 tsps cilantro — minced
fresh ground black pepper — to taste

Soak beans overnight, rinse and drain. Cook beans with one clove of garlic
(halved), 1/4 tsp. red pepper flakes, bay leaf, and 2 Tbsp. vinegar until
tender, about 1 hour. Drain. While beans are warm, stir in salt, remaining
vinegar, one clove of garlic (minced), jam, cilantro and pepper. Serve at room
temperature.

– – – – – – – – – – – – – – – – – –

Per serving: 6 Calories; 0g Fat (6% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 268mg Sodium

NOTES : wonderful flavor; very easy

BASIC TOMATO SAUCE (Mario)

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — cut in 1/4 dice
4 cloves garlic — thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme — or 2 T dried
1/2 medium carrot — finely shredded
2 28 ounce can tomatoes, crushed and mixed — w/ their juices
Salt — to taste

Saute the onion and garlic in the olive oil over medium heat until translucent,
but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes
more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling,
stirring occasionally for 30 minutes. Season with salt to taste. Serve
immediately, or set aside for further use. The sauce may be refrigerated
for up to one week or frozen for up to 6 months.

Yield: 6 cups

– – – – – – – – – – – – – – – – – –

Smoked Pork And Bean Soup

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : For Jill Sheryl D
Reg 5 August 98

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Dried Pink Beans
6 Lb Smoked Ham Hocks — Cut In 1″ Pieces
1 Medium Yellow Onion — Chopped
1 1/2 Tsp Hungarian Paprika
2 Qts Beef Stock
2 Tsp Freshly Rendered Lard Or Oil
4 Cloves Garlic — Thinly Sliced
Salt And Fresh Ground Pepper — To Taste

Soak the beans overnight in about 4 cups of water. Drain the beans and
place in a 6 quart pot along with all other ingredients except the
lard/oil, garlic, salt and pepper. Cover and simmer until the hocks are
tender. Strain the hocks from the pot and cool. Remove the meat and
discard the bones. Remove 1/4 of the beans and puree with 1 cup of the
cooking liquid. Return to the pot. Chop the deboned meat and add to the
pot. Stir all together and return the soup to a simmer. Heat a small
frying pan; add the lard/oil and saute the garlic for a moment. Add the
garlic to the pot along with salt and pepper to taste.

REG5 shared by Sheryl Donner, Iowa City

– – – – – – – – – – – – – – – – – –

Date: Fri, 01 Apr 94 11:12:04 EST
From: thorp@pobox.upenn.edu

Anglefood pudding cake

Bake one anglefood cake in a ring pan.

Allow to cool.

Cut off 1″ from the top so the ring stays intact. (now you have a little
ring and a big ring =-) ) Save the top and put it aside.

Cut 1″ from the sides of the cake, being sure not to poke through the
bottom. (You want to go about 1″ from the bottom). So now you have 2 cuts
in the cake, one being around the outside, and one around the center hole.
Now scoop out all the cake in the middle and place in a bowl. Now you
should have a “shell” of a cake.

Ok, now in a COLD metal or glass mixing bowl, mix up 1 package of chocolate
pudding (skim milk is a given). I use the sugarfree because I try to make
this as low-cal as possible. After the pudding is made, mix in 1 cup of
whipped cream (when I’m lazy I use the “lite” stuff, and when I have time,
and the cake is going to be eaten quickly, I use the faux). Now add the
pieces of angelfood cake that came from the center. I have done this in
both large pieces, and with really small pieces. My ex boyfriend likes the
small pieces, my girlfriend likes the big pieces. (I think I agree with
him, but whichever.)

Place the “filling” in the “shell.” If you don’t come all the way to the
top of your “groove” you can fill the rest with whipped cream. Replace the
top. Cover the outsides (at least the top, anyway so you can’t see your
“seam”) with whipped cream.

If you use the “lite” stuff, this is better chilled.

I have NEVER had any left over, even at a dinner of 6 (ok, maybe one piece,
which my girlfriend ate for lunch the next day) so the faux stuff usually
isn’t a problem because it won’t have time to seperate. =-)

If you do the faux stuff, you are REALLY REALLY lowfat (negligable fat —
just whatever is in the pudding mix. I don’t remember the exact numbers).
Even with the lite stuff, the %CFF is pretty low.

Just so I credit the appropriate parties, this recipe came of the box of
Betty Crocker Angelfood cake. =-)

Title: HAM HOMINY CHOWDER
Categories: Soups/stews, Meats
Yield: 4 servings

1 tb Vegetable oil
1 lb Red potatoes; cubed
1 md Onion; chopped
1 md Red or green bell pepper;
. chopped
1 1/4 c Cooked ham; cubed
1/2 c Celery; chopped
1 cn White or yellow hominy; 14oz
1 cn Green chilies; chopped, 4oz
1 tb Flour; all-purpose
1 1/4 ts Dried thyme leaves
1 1/2 ts Salt (optional)
1/4 ts Black pepper
1 1/2 c Milk

In a 3-quart saucepan, combine the oil, potatoes,
onion, bell peppers, ham and celery. Cook over low
heat 10 minutes stirring occasionally. Add the
hominy, chilies, flour, thyme, salt and pepper.
Gradually stir in the milk, and bring to a boil.
Reduce the heat, simmer, covered, for 30 to 40 minutes
or until soup is thickened and potatoes are tender.

—–

BACHELOR’S BUTTONS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Butter — or margarine
1 3/4 c Sugar
2 Eggs — well beaten
1/2 ts Vanilla extract
3 c Flour
2 ts Baking powder
1/2 ts Salt
Glace cherries

Cream butter and sugar until light and fluffy. Stir in eggs; add vanilla.
Sift together flour, baking powder, and salt; stir into creamed mixture.
Mix thoroughly. Drop by teaspoons onto greased baking sheet. Put half
a cherry on top of each “button”. Bake 8-10 minutes at 425F.

– – – – – – – – – – – – – – – – – –