Italian vegetarian lasagna

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated parmesan cheese
8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

How to prepare

Heat oven to 425f. Spray 13 x 9″ (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. Yield: 10 servings

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Breakfast casserole

Ingredients

24 oz pkg frozen hash browns, thawed
5 eggs
2 chopped green onions
1/2 cup cottage cheese
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp tabasco sauce (or other pepper sauce)
8 slices cooked and crumbled bacon

How to prepare

In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into lg casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes.

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Beef Brisket With Fresh & Dried Mushrooms

Ingredients

1/2 ounce sliced dried porcini mushrooms (about 1/2 cup)
1/2 pound shiitake mushrooms
1/2 pound small white mushrooms
1/4 cup vegetable oil
1 fresh beef brisket (4 pounds), trimmed
4 medium red onions, sliced
2 garlic cloves, sliced
3 tablespoons all-purpose flour
1 can (13 3/4 to 14 1/2 ounces) beef broth
1 cup dry red wine
1/4 cup brandy
4 large whole fresh sage leaves
1 bay leaf
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup chopped fresh parsley
thyme sprigs for garnish

How to prepare

1. In small bowl, soak dried mushrooms in 3/4 cup boiling water 30 minutes. Meanwhile, cut off and discard stems from shiitake mushrooms; trim stem ends from white mushrooms. Wipe both kinds of mushrooms to remove any sand.

2. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse porcini mushrooms to remove sand; chop. Strain soaking liquid through sieve lined with paper towel. Set aside.

3. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Add brisket and brown on both sides, about 10 minutes. Remove brisket and set aside. Add onions to Dutch oven and cook over medium heat until lightly browned, about 15 minutes, stirring occasionally. Stir in garlic and cook 30 seconds. Stir in flour and cook until browned, about 2 minutes.

4. Preheat oven to 325 degrees F. Return brisket to Dutch oven. Stir in chopped porcini mushrooms, mushroom liquid, whole shiitake and white mushrooms, broth, red wine, brandy, sage, bay leaf, thyme leaves, salt, pepper, and 2 tablespoons chopped parsley. Heat to boiling over high heat. Cover; place in oven and cook 2 1/2 hours or until brisket is fork-tender.

5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remaining 2 tablespoons parsley into sauce. Slice brisket across the grain. Serve brisket with sauce. Garnish with thyme sprigs.

Each serving: About 330 calories, 34 g protein, 10 g
carbohydrate, 16 g total fat (4 g saturated), 98 mg
cholesterol, 320 mg sodium.

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Autumn Chicken Dinner

Ingredients

4 medium-size ears of corn
2 medium-size zucchini (about 10 ounces each)
4 large plum tomatoes
4 medium-size chicken-breast halves (about 2 1/2 pounds)
1/2 teaspoon dried oregano leaves
salt
3 tablespoons lemon juice
1 tablespoon olive or salad oil
2 tablespoons chopped fresh basil or 1 teaspoon
dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper

How to prepare

1. Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.

2. Place chicken breasts in large roasting pan (17″ by 11 1/2″); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.

3. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.

4. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)

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Indonesian soy sauce

Ingredients

1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 tbsp light molasses
1 tsp finely minced, peeled fresh ginger
1/4 tsp ground coriander
1/8 tsp freshly ground white pepper

How to prepare

Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes.
Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months.

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Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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