BLACK BEAN LASAGNA

Recipe By : Sarah Schlesinger, 500 no-fat recipes
Serving Size : 8 Preparation Time :1:30
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
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1/4 cup water
1 cup onions — chopped
3 cloves garlic — minced
2 cups mushroom — sliced
1 teaspoon oregano
1 teaspoon basil
1/4 cup parsley — chopped
1/2 cup tomato juice
1 cup black beans — drained and rinsed
3 cups tomato — chopped
2 tablespoons tomato paste
12 ounces lasagna noodles — cooked
3 cups ricotta cheese, part skim milk — fat removed
1/2 cup mozzarella chese, fat free
1/4 cup parmesian cheese, fat-free

Heat water in skillet ove medium heat. Add onions, garlic, and mushrooms.
Cook and stir for 5 minutes, or until vegetables are lightly browned. Add
liquid if necessary. Stir in oregano, basil, and parsley. Add Tomato
Juice, and cook for 10 Minutes. Add Beans, tomatoes, and tomato paste.
Simmer for 15 minutes.
Pre-heat oven to 375 DegreesF.
To Assemble, place a layer of noodles in a 9 x 13 baking dish, top with a
layer of black-bean sauce, top with a layer of ricotta chees, followed by a
layer of ricotta cheese. Repeat.
Top with Parmesean cheese, bake for 20 minutes, and let stand 15 minutes
before serving.

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GRATED POTATO PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
2 c Milk
1 1/4 c Sifted enriched flour
1 t Sugar
1 t Salt
1 d Pepper
1 1/2 lb Potatoes
Butter or bacon drippings

Beat egg with a little of the milk. Stir in the sifted
dry ingredients alternately with the remaining milk,
beating until mixture is smooth.

Wash and peel potatoes, grate directly into batter,
then beat well.

Fry on a hot greased griddle and serve hot with
crisply fried bacon, with stewed berries, or with
applesauce.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

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Title: Kool Aid Playdough
Categories: Crafts
Yield: 1 Batch

2 1/2 c Flour
1/2 c Salt
1 tb Alum; or cream of tartar
2 pk Unsweetened Kool Aid
3 tb Cooking oil
2 c Boiling water

Mix dry ingredients. Add oil and water. Stir quickly, mixing well.
When cool enough to handle, knead with hands. Store in airtight
container. Keeps indefinitely. Very pliable, does not crumble like
commercially bought play-doh.

From Madison’s preschool teacher Posted by Lisa Greenwood

MMMMM

Title: Chocolate Pepper Cookies
Categories: Cookies
Yield: 1 servings

1 1/2 c (3 sticks) unsalted butter
1 1/4 c Sugar
2 lg Eggs; lightly beaten
3 c Sifted all-purpose flour
1 1/2 c Unsweetened cocoa powder
1/4 ts Freshly ground black pepper
1 pn Cayenne pepper
1 ts Ground cinnamon
5 oz Semisweet chocolate; for
-decoration

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Cream the butter and sugar. Add the eggs and beat until fluffy. Sift
together the dry ingredients. Add to the butter mixture and beat until
well
mixed; if dough seems too soft, add up to 1/4 cup more flour. Shape into a
flattened round, wrap, and refrigerate at least 1 hour.

Preheat oven to 350 deg F. and line baking sheets with parchment paper. On
a well-floured board, roll out the dough until 1/8 inch thick. (It’s best
to divide and roll out a quarter or third of the dough at a time, leaving
the remainder in the refrigerator. Try to be careful not to get the flour
dusted on the top of the dough as the cookies are not quite as pretty
then.) Cut dough into shapes and set 1 to 2 inches apart on baking sheets.
Leftover dough can be rolled and cut once more. Bake for 8 to 10 minutes,
or just until crisp; do not allow to darken. Cool on racks.

Melt the chocolate and drizzle over the cooled cookies in a haphazard
fashion; allow to harden completely before serving.

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Title: CLAM AND CORN CHOWDER
Categories: Soups
Yield: 4 servings

1 Small yellow onion ; peeled
-diced
2 tb Butter
1 cn Minced clams (6 1/2 oz)
1 cn Cream-style corn (17 oz)
Equal amt of milk (17 oz)
Salt and pepper ; to taste
1 ts Dried dill weed

Saute onion in butter until soft. Do not discolor. Combine other
ingredients and bring to a simmer. Simmer for 5 minutes and serve. Be sure
to add lots of freshly ground pepper.

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Chili’s Chicken Enchilada Soup

Recipe By : Chili’s
Serving Size : 16 Preparation Time :0:00
Categories : Mexican Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup vegetable oil
1/4 Cup chicken base
3 Cups diced yellow onions
2 Teaspoons ground cumin
2 Teaspoons chili powder
2 Teaspoons granulated garlic
1/2 Teaspoon cayenne pepper
2 Cups masa harina
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut in small cube
3 Pounds cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions
are soft and clear, about 5 minutes
In another container, combine masa harina with 1 quart water. Stir until
all
lumps dissolve. Add to sauteed onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring
constantly. This will eliminate any raw taste from masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to
boil
stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add
chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
NOTE: Recipe can be halved

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Title: Whole Wheat Biscuits
Categories: Breads
Yield: 24 servings

1 1/2 c All-purpose flour
1 1/2 c Whole wheat flour
2 tb Baking powder
1/2 ts Salt
3/4 c Shortening
1 c Plus 2 tablespoons, milk

Recipe by: Southern Living
Preparation Time: 0:15
Combine flours, baking powder, and salt, and stir mixture
well. Cut in shortening with a pastry blender until
mixture resembles coarse meal. Add milk, stirring until
dry ingredients are moistened. Turn dough out onto a
lightly floured surface, and knead lightly 8 to 10 times.
Roll biscuit dough to 1/2-inch thickness; cut dough with a
2-inch biscuit cutter. Place on ungreased baking sheets.
Bake at 450 degrees for 10 to 12 minutes. Yield: 2 dozen.

NOTE: Biscuits may be frozen. To freeze, place uncooked
biscuits on an ungreased baking sheet; cover and freeze
until firm. Transfer frozen biscuits to plastic bags. To
bake, place frozen biscuits on an ungreased baking sheet;
bake at 400 degrees for 20 to 23 minutes.

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Title: WHITE WINE MOLD
Categories: Desserts, White wine
Yield: 12 servings

3/4 c Sugar
1 c Dry white wine
2 c Water
1 Grated peel of lemon
1 Orange in slices
2 pk Unflavored gelatin
1 cn Frozen orange juice (6oz)
2 tb Lemon juice
2 c Whipping cream,whipped

Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice
concentrate, water and lemon juice. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon
peel. Refrigerate until mixture mounds slightly when dropped from
spoon, about 2 1/2 hours.
Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold.
Refrigerate until firm, about 12 hours. Unmold and garnish with orange
slices.

MMMMM

Bean Curd and Coconut Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 each Whole stalks lemongrass
2 teaspoons Laos powder
1 can Coconut milk
1 pound Firm tofu — diced
1/2 cup White miso
1 each Chili — seeded
sliced into thin rounds
1 each Lime — juiced
2 tablespoons Fresh basil and/or mint — – (finely chopped)
1 tablespoon Nam pla (OPTIONAL)
Fresh coriander (as garnish)

Chop lemongrass, and bruise it with the flat of a cleaver.

Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil
while stirring gently. Simmer for 10 minutes.

Strain off lemongrass.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add remaining ingredients, and serve garnished with coriander. This is
delicious with a bowl of Thai jasmine rice.

John Paino Lisa Messinger, “The Tofu Book” Posted by Karen Mintzias

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BAKED RICE (ITALIAN STYLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spaghetti sauce seasoned
With meat
4 c Rice
1 lb Ricotta cheese
4 Eggs

Prepare spaghetti sauce or buy large jar of sauce with
meat. Cook 4 cups rice (Minute rice works best)
according to directions. Prepare 1 pound size ricotta
by mixing ricotta with 1 raw egg. Hard-boil 3 eggs
and chop up. Now layer in 3-quart casserole

Recipe By :

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