Title: CLASSIC LASAGNA
Categories: Casseroles, Pasta
Yield: 8 servings

——————-PREPARATION: (45 MIN——————-

———————COOKING: (30 MIN———————
1 pk Lasagna (500g)
1 lb Lean ground beef
1 ea Onion, finely chopped
1 ea Clove of garlic, minced
1 cn Sliced mushrooms (10 oz/284ml
1 cn Tomato spaghetti sauce (14oz)
1 cn Tomato paste (5-1/2oz/156ml)
1 ts Salt
1 ts Dried oregano
1 ea Egg, beaten
1 c Creamed cottage cheese
1/3 c Grated parmesan cheese
1 pk Sliced mozzarella cheese
1 pk Spinach, thawed,chopped

Cook lasagna in a large quantity of boiling water
until just barely tender; drain off most of water; add
ice cubes to stop cooking. (Allow lasagna to stand in
cold water to prevent pasta sticking together.) In a
saucepan, brown meat with onion and garlic; drain off
fat. Cook over low heat, covered, for about 5 min.
Stir in mushrooms with liquid, tomato sauce, tomato
paste, salt and oregano. Simmer 15 mins. Combine egg
with spinach, cottage and parmesan cheeses. Spread 1/3
of meat sauce in 13×9 in. baking dish. Cover 1/4 of
lasagna (about 5 overlapping strips.) Alternate
another 1/3 of sauce and 1/4 of lasagna. Spread
spinach mixture over pasta and cover with 1/4 lasagna
strips. Top with remaining sauce and pasta. Arange
mozzarella cheese on top. Bake at 350F for 30 mins.
Let stand 10 mins. before serving.

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LIMA BEANS W/CHILE SEED

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jalapeno — Chopped;
2/3 c Lima Beans
1/2 c Sunflower Seeds
1 Tomatoe — Chopped;medium
2 tb Onion — Chopped
1 t Cilantro — Chopped fresh

Heat Sunflower seeds, Onion, Tomatoe Jalapeno till onion is clear.
Add Lima Beans and cook for a couple minutes. Add cilantro serve.

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Blue Shrimp Fettuccine

Recipe By : Mautag Farms
Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Blue cheese
8 oz Cream cheese
1/4 c Parsley — finely chopped
4 Green onions — finely chped
1 Garlic clove
1/3 c Dry white wine
2 tb half and half
1 t Pepper — to taste
1 lb Shrimp*
8 oz Fettuccine

Combine room temperature cheeses with wine and cream in 2-qt. casserole.
Add seasonings and shrimp (*cooked, shelled and deveined) and bake in 375=
* oven until heated through, about 20 minutes. Toss with 8 oz. fettucine
which has been cooked according to package directions.

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Per serving: 741 Calories; 43g Fat (52% calories from fat); 25g Protein;
64g Carbohydrate; 128mg Cholesterol; 659mg Sodium

BASIL SUNFLOWER SEED PESTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

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Title: SPICY BLACKENED BURGERS
Categories: Meats
Yield: 4 servings

2 ts Salt
2 ts Pepper, white
2 ts Fennel seed, ground
2 ts Pepper, black, ground
2 ts Garlic powder
1 ts Mustard, dry
1 ts Cayenne pepper
Vegetable spray
1/4 c ;Water
3 tb Worcestershire sauce

Place an iron skillet on a grill set over a high fire, and preheat
for 15 minutes.
Meanwhile, mix the salt with the white pepper, fennel, black pepper,
garlic powder, dry mustard and cayenne.
Prepare the burgers according to their recipe, up through the step
where the patties are formed.
Pat a thin film of the spice mixture on the surface of the burgers.
Spray the burgers with vegetable spray and cook the burgers in the
skillet for 4 minutes per side.
Remove from heat. Transfer burgers to buns. Add the water and
Worcestershire sauce to the pan and stir to loosen bits sticking to
pan. Spoon this liquid over burgers.

—–

MAUI SPAM MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 English muffins, split
-and toasted
Butter or margarine
Prepared mustard
1 cn SPAM Luncheon Meat,
-thinly sliced (7 oz)
1 cn Pineapple slices, drained
-(15 1/4 oz)
1 sm Green pepper,
-cut into 8 rings
1/4 c Firmly packed brown sugar
2 ts Water

Heat oven to 375’F. Spread muffins with butter and
mustard. Overlap SPAM slices on each muffin half.
Place a pineapple slice and a green pepper ring on
each muffin. Combine brown sugar and water; spoon over
sandwiches. Place muffins on baking sheet. Bake 10
minutes. Serve hot.

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Title: Date Macaroons
Categories: Cookies
Yield: 24 servings

2 Egg whites
1 c Chopped dates
1 c Powdered sugar
1 c Chopped nuts

Beat egg whites until stiff and dry. Add remaining ingredients in order
given. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow
oven (325 F) until delicate brown. Cool before removing from pan. 24
servings.

—–

Title: Instant Irish Cream Of Potato Soup
Categories: Cream, vegetable
Yield: 6 servings

1.00 c peeled and diced potatoes
1.00 c diced onions
1.00 c diced carrots
2.00 tb chopped fresh dill; -or-…
-dried dill
0.25 ts ground white pepper
1.00 ts granulated garlic; -or-…
-minced fresh garl
3.00 tb corn oil
4.00 c water
2.25 c light soy milk
2.00 tb vegetable bouillon powder
1.00 c instant mashed potato flakes

In a medium-size saucepan, saute potatoes, onions, carrots, pepper,

dill and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potatoes flakes slowly, whipping constantly to ensure even

dispersion. Reduce heat to low and cook, stirring occasionally, until

potatoes are cooked and mixture is hot, about 15 minutes.

Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg

chol,

38 mg calcium

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed

for you by Karen Mintzias

—–

MILLET CAKES WITH CARROT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Millet — uncooked
3 c — water
1/8 ts Sea salt
1 lb Carrots
1/2 lb Soft silken tofu
1 tb Tahini
1 t Rice miso (white)
1 tb Umeboshi vinegar
1 Nori sheet
Corn oil

Rinse and drain millet.

Bring water and salt to a boil. Stir in millet and
return to a boil.

Lower heat, cover and simmer for 25 minutes or until
water is absorbed, stirring occasionally.

Press millet firmly into a 9″ by 5″ x 3″ bread pan.

Let cool and cut into 1/2″ wide slices. Set aside.

Steam carrots until soft, reserving cooking water.

Puree carrots and tofu, adding enough cooking water
to make a smooth sauce.

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1′ wide strips of nori long enough to wrap around
a millet cake.

Heat a skillet and brush generously with oil. Fry
millet cakes one minute on each side.

Wrap each millet cake with a strip of nori.

Top with carrot sauce and serve.

Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g
carb; 10 g fat; 0 mg chol; 156 mg calcium

From DEEANNE’s recipe files

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VEGETABLE SOUP WITH LENTILS (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
6 c [stock]
3 c Chopped fresh mushrooms
2 Celery — chopped
1 lg Potato — diced
1 Nion — chopped
1 lg Carrot — chopped
1 lg Green bell pepper — chopped
2 tb Fresh lemon juice
3 lg Garlic cloves — minced
2 Bay leaves
1/4 c Minced fresh parsley
1/2 ts Savory
1/2 ts Thyme
1/2 ts Oregano
Salt and pepper — to taste

Bring to a boil in a large saucepan the ff chicken
broth (you can use vegetable broth) and the lentils.
Add and then reduce heat and cover the rest of the
ingredients and simmer for one hour. Before serving,
remove the bay leaves and puree half the mixture in
blender and add to rest of soup to thicken. Nutrition
(per serving): 161 calories Total Fat 1 g (7% of
calories) Source: Simply Vegetarian!, Page (s): 31,
Date Published: 1989 Crystal Clarity Publishers 14618
Tyler Foote Rd Nevada City, Ca. 95959 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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