Title: Easy Lasagna (no boil pasta)
Keywords: lasagna, easy, pasta, tested, typed

2 1/2 cups spaghetti sauce
1 cup water
8 oz. (9 pieces) lasagne, uncooked
1 3/4 c. (15 oz) part skim ricotta cheese
3 cups (12 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 TB chopped fresh parsley

Heat oven to 375. Heat spaghetti sauce and water. Mix ricotta, 2 cups
mozzarella and Parmesan cheese and parsley. Pour 3/4 cup sauce in 13 x 9
pan. Arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup
sauce over pasta; spread with half cheese mixture. Cover with 1/2 cup
sauce. Repeat layers. Top with remaining pasta and sauce. Repeat layers.
Top with remaining pasta and sauce; sprinkle with additional Paremsan.
Cover with foil; bake 60 min. Sprinkle with remaining 1 cup mozzarella;
let stand 10 min. 8 servings.

(Note: You can make this as low fat as you want depending on the types of
cheese. If you use choose a low fat spaghetti sauce (either bought or
homemade), fatfree ricotta, mozzarella and Parmesan along with yolk free
noodles, the finished product is almost fat free. When I make this I use
a large jar of spaghetti sauce - about 28 oz - instead of the 2 1/2 cups
called for. Also, I usually use 4 noodles per layer. Sometimes I add a 10
oz. box of frozen thawed chopped broccoli or chopped spinach to the
ricotta mixture. This is a very good lasagna recipe which I make often
using fat-free products. If you don't like fat-free, low-fat products
could be used. You can also use it to make manicotti . Simply stuff the
uncooked manicotti noodles with the cheese mixture. Put a layer of sauce
in the bottom of the pan and then cover the noodles with remaining sauce.
Cover and bake as above.)

Sauce sauce

1 can (6 oz) tomato paste
2 cans water
1 tsp sugar
1 tsp salt
1 tsp basil
1/2 tsp oregano (or more to taste)
1/2 tsp crushed dried red peppers
(this is what makes it good. It is not enought to be hot)

Mix above ingredients together and simmer to blend flavors. You can add any ingredients
you like to this basic recipe (peppers, mushrooms, onions, TVP, ground beef, zucchini,
etc.)

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BETTER BAKED BEANS
(serves 8)

A great year-round baked bean recipe.

3/4 cup dry soybeans
1 cup dry pinto beans
1 cup chopped onion
10 Tablespoons apple juice(or 1/2 cup dark beer plus 2 Tablespoons apple juice)
1/3 cup catsup
1 Tablespoon dry mustard
1 teaspoon cumin
1/2 cup black strap molasses

Soak beans overnight in separate containers; soybeans fare better if soaked in the
refrigerator. Drain soybeans, cover with fresh water, and simmer for 1-1/2 hours. Add
drained pinto beans and additional water and continue simmering for 45 minutes or until
beans are tender but not mushy; add additional water if necessary. Combine with
remaining ingredients in a covered baking dish. Bake 1 hour at 350 degrees.

(If time allows, bake 2-3 hours at 250 degrees to enhance flavor.) On a chilly day, serve
with hot brown bread and steamed cabbage. In picnic weather, serve with tofu dogs and
vegetable salad. Leftovers are great over toasted wheat bread.

Total calories per serving: 184
Fat: 3 grams
Calcium: 194 mg

Title: Spinach Lasagna
Categories: Vegetables, Italian, Vegetarian
Yield: 6 servings

3 tb Vegetable oil 1/2 ts Basil
1/2 lb Lasagna noodles 1/2 ts Rosemary
2 Garlic cloves, minced 2 tb Chopped fresh parsley
1 md Onion. chopped 1 lb Washed spinach
2 Tomatoes, chopped 1 c Cottage cheese
10 md Mushrooms, sliced 1/2 c Grated parmesan
1/2 ts Oregano 8 oz Grated mozzarella

Cook noodles till al dente. Drain & set aside. Preheat oven to 350F.

Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is
translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted.
Simmer.

Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into
the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-
cheese in an 8x13-inch baking pan.

Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before
serving.

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Candy Cane Holiday Dessert

2 cups water
14 red starlight mints
1 pkg. (8-serving size) or 2 pkg. (4-serving size) JELL-O Brand
Raspberry Flavor Gelatin Dessert
1 1/2 cups cold water
1 cup COOL WHIP Whipped Topping, thawed

BRING 2 cups water and mints to boil in small saucepan on medium heat, stirring
constantly until mints are dissolved. Stir mint mixture into gelatin in large bowl 2 minutes
or until completely dissolved. Stir in cold water. Reserve 1 cup at room temperature.
Refrigerate remaining gelatin about 45 minutes or until slightly thickened (consistency of
unbeaten egg whites).

STIR 1 cup of the whipped topping into slightly thickened gelatin with wire whisk
until smooth. Pour into serving bowl. Refrigerate about 20 minutes or until set but not
firm (should stick to finger when touched and should mound). Spoon reserved gelatin
evenly over creamy layer.

REFRIGERATE 3 hours or until firm. Garnish as desired. Store leftover dessert
in refrigerator. Makes 8 servings.

Nutrition Information Per Serving (without garnish):
Calories 160
Fat 2g
Cholesterol 0mg
Sodium 85mg
Carbohydrate 35g
Dietary Fiber 0g
Protein 2g

Fruit Bars

Ingredients
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup brown sugar
3/4 cup margarine
3/4 cup fruit preserves

Preparation
Stir dry ingredients together. Stir in oats 7 sugar, cut in butter until crumbly. Pat 1/2
crumbs in 11 x 7 pan.
Spread with preserves, top with crumbs. Bake 375F for 35 minutes, cool. Makes 2 1/2
dozen.
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Coconut Chews

Preheat oven to 350 F. In food processor, mix together well:

1/2 cup vegan margarine, softened
1/4 cup almond pulp (see below)
1/3 cup icing sugar
1 cup all-purpose flour
1/2 cup oatmeal

Press evenly into the bottom of an ungreased baking pan, 13" x 9". Bake 12 to 15 minutes.

In food processor, mix together:

1/2 cup water
2 Tbsp egg replacer
2 Tbsp ground flax
1/2 cup brown sugar (packed)
2 Tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla

Then add and process briefly:

1/2 cup walnut pieces
1/2 cup coconut
1/4 cup sunflower seeds

Spread this mixture over the hot baked layer. Bake 20 minutes longer. Cool. Cut into
bars.

(Almond pulp - when making almond milk from blanched almonds, strain the milk through
a clean tea towel.
The resulting pulp can be frozen for future use in this or other recipes.)

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Chocolate Chip Cookie Square

1/2 cup vegan margarine, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla
1-1/2 tsp egg replacer in 2 Tbsp water (1 egg's worth)
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

Mix together margarine, sugar, vanilla and egg replacer. Beat until light and fluffy. Mix
flour, baking soda and salt together and blend into first mixture.

Stir in chocolate chips.

Chill for one hour. Spread on lightly-oiled cookie sheet to 1/2-inch thick. Bake at 350 F
for 18 minutes.

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Almond Wreath Cookies
Makes: 5 1/2 dozen wreaths

1/2 cup slivered or sliced blanched almonds
3/4 cup sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups unsifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
17 candied green cherries
8 1/2 candied red cherries

1. In food processor fitted with chopping blade, process almonds and 1/4 cup
sugar until almonds are finely ground; set aside. Lightly grease 5 baking sheets or 2
baking sheets plus 3 sheets of aluminum foil or parchment paper, if desired. (Because
the cookie dough has to be chilled after it's piped into wreaths, the more baking sheets
you have, the faster the cookies can be made. If you do not wish to use foil, just leave
dough in pastry bag and pipe onto the sheets once they have cooled after the first baking.)

2. In large bowl, with electric mixer on medium speed, beat butter and remaining
1/2 cup sugar until light and fluffy. Beat in egg, milk, and vanilla and almond extracts
until well mixed. Reduce mixer speed to low; gradually beat in 1 1/2 cups flour, the
ground almond mixture, baking powder, and salt until mixed. Beat in enough of
remaining flour until soft dough forms.

3. Spoon about one-third of dough into large pastry bag fitted with a 1/4-inch open
star tip. Pipe 1/2-inch-thick strip of dough onto baking sheets to form 2-inch-diameter
wreaths, about 1 inch apart. Refrigerate wreaths on baking sheets 15 minutes to firm
dough. (If using 2 sheets, pipe the rest of the dough onto foil and refrigerate on trays, if
possible. If you are unable to chill the second batch while the first batch is baking,
remember to cool the baking sheets thoroughly before placing the foil with the second set
of wreaths onto the sheets for chilling.)

4. Meanwhile, cut each green cherry into 8 wedge-shaped slices. Cut each whole
red cherry into halves and cut all the cherry halves into quarters to form squarelike cherry
pieces.

5. Heat oven to 375 degrees F. Press a red-cherry piece onto each wreath where
the beginning and end of piped dough meet. Place 2 green-cherry slices on each side of red
cherry on each wreath.

6. Bake wreaths 8 to 10 minutes or until golden on top and lightly browned on
bottom. Cool cookies completely on wire rack. Store in airtight containers.

Nutrition information per cookie wreath--protein: 0.5 gram; fat: 3 grams;
carbohydrate: 6 grams; fiber: 0.1 gram; sodium: 13 milligrams; cholesterol: 11
milligrams; calories: 51.