Recipe: Meat Free Main Dishes (one with fish)

* Exported from MasterCook *

Red Lentil Turnovers

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lentils And Grains,Vegetarian Prize Winners

Amount Measure Ingredient -- Preparation Method
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DOUGH
1/2 c. butter
2 c. flour
4 egg yolks
2 tsp. baking powder
1 pinch salt
4 Tbsp. water
FILLING
1 Tbsp. veg. oil
1 med. onion -- chopped
1 med. carrot chopped
1 c. red lentils -- rinsed and picked
over
1 tsp. basil
1 bay leaf
14 1/2 oz. vegetable broth
salt and pepper to taste

Mix all dough ingredients together; wrap in plastic and cool for one hour. In a medium saucepan, heat oil over medium high heat. Cook onion for 2-3 min. Add carrot, lentils, basil, bay leaf, vegetable broth, salt and pepper. Reduce heat to medium. Cover and cool until lentils are tender, about 25 minutes. Drain and discard bay leaf. Set aside to cool. Roll out dough to 1/8 " thickness. Use a 5 in. saucer and cut out circles. Top with 1/4 c. of lentil mixtue. fold over and seal. Bake at 350 deg. for 20 min., or until browned. Serve with tomato or mushroom sauce. Yield 10-12. Serve as an appy with a few dips such as hummus or as an entree with a soup or salad.

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NOTES : This won first prize in 'modern day meatless' catagory, Edmonton Journal

* Exported from MasterCook *

Savory Lentil Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lentils And Grains,Vegetarian Prize Winners

Amount Measure Ingredient -- Preparation Method
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1 3/4 c. green lentils
4 c. water
1 bay leaf
1/2 Tbsp. salt
1/2 Tbsp. soy sauce
1/2 Tbsp. garlic powder
1/2 tbsp. celery seed
1/2 Tbsp. basil
1/2 Tbsp. thyme
1/2 Tbsp. sage
1/2 tsp. nutmeg
1/4 tsp. cayene
2 med. onions chopped
1 1/2 c. celery minced
1 c. mushrooms chopped
2 c. slow cooking rolled oats
2 Tbsp. vegetable oil
4 eggs -- slightly beaten
1 med. tomato -- sliced

Wash lentils and bring to a boil with water, bay leaf, salt and seasonings. Reduce heat to simmer and cook with lid ajar. After 20 minutes, add the celery, onion and mushrooms. Cook for about 10 min. more, until lentils are tender and water is absorbed. Preheat oven to 350 deg. Remove lentils from heat, remove bay leaf and stir 1 min. to let cool. Add oats and oil and mix well. Add eggs and quickly mix again. Grease the bottom and sides of a loaf pan. Line the bottom with tomato slices and sprinkle with a little salt. Press the lenit mixute into the pan and bake at 350 deg. for about 40 min. Let cool a little, then separate loaf from the pan and invert over a serving platter. Top with a sprinkle of cheese to melt on the hot slices or with a favorite sauce. May be served cold in sandwiches or reheated in pan. Freezes well. 6-8 servings (serve with a rich primavera sauce) This is also excellent served reheated. It can be served as a 'hamburger' in a bun with mustard, lettuce tomatoes etc., yummy!

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NOTES : Another prize winner for the Edmonton Journal.

* Exported from MasterCook *

MEATLESS SHEPHERDS PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

1/2 c Uncooked Lentils
2 c Water
1 Bay leaf
1/2 c Bulgur Wheat
1 c Boiling water
1/2 tsp. Garlic powder
1/4 tsp. Sea salt (optional)
1/2 c Mozzarella cheese, grated
16 oz Canned tomatoes; drained
1 md Onion; finely chopped 1 1/2 c Potato Flakes
2 c Boiling water
1/4 tsp. Sea salt (optional)

Cook lentils with bay leaf about 15 minutes or until tender, drain.
Remove bay leaf. While cooking lentils, pour boiling water over bulgur
wheat, garlic powder and salt, set aside for 10 minutes. Preheat oven to
350 F. Chop onion and tomatoes, grate cheese. Layer in the bottom of an
oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils,
mozzarella cheese, onion, and tomatoes. Mix potato flakes, water and salt
and layer on top of the tomatoes. Bake for 30 minutes.

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NOTES : Vegetarian, Ovo-lacto

* Exported from MasterCook *

BLACK BEAN CASSEROLE OLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

3/4 c Yellow corn meal
2 ts Chili powder
1 c Evaporated skim milk
1/4 c Water
16 oz Whole kernel corn, canned; d
16 oz Black beans, canned; rinse/d
16 oz Canned stewed tomatoes
4 oz Canned diced mild green chil
Preheat oven to 350 degrees Lightly spray an 8" square baking pan with non stick spray. In a large bowl, combine all ingredients,. Mix well, Place in prepared pan. Bake uncovered 45 minutes. Serves 6

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NOTES : Vegetarian (LACTO)

* Exported from MasterCook *

Olive Garden Florentine Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lasagna Restaurant Specialties
Make Ahead

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

1lb. fresh spinach
1 pound Fresh mushrooms -- chop coarse
1 cup Onion -- chopped
10 milliliters Garlic -- minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese -- divide
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese -- shredded
* Marinara sauce or tomato-Cream sauce as desired
* Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until
onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)
Source: Abilene Reporter News 3/10/94

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NOTES : This contains no meat!

* Exported from MasterCook *

Salmon Strata

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Fish - Seafood

Amount Measure Ingredient -- Preparation Method
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15 1/2 oz. canned salmon
1/2 c. chopped onion
1/2 c. chopped celery
4 eggs
2 c. milk
1 tsp. salt
1 tsp. caraway seed
1/8 tsp. black pepper
6 c. thinly sliced potatoes
3 apples -- peeled, cored and
sliced
1/2 c. dry bread crumbs
1/4 c. chopped fresh parsley

In large bowl, combine salmon, boned, skinned and broken into chunks, celery, eggs, milk 1/2 tsp. salt, caraway seed and pepper. Mix well. Place half the potatoes in a single layer in a greased 1 1/2 qt. casserole dish. Sprinkle with remaining 1/2 tsp. salt. Place half the apple slices in a layer over potatoes, and spread half the salmon mixture over. Repeat with a layer of potato and apple slices, topping with salmon mixtue. Sprinkle with bread crumbs. Bake, uncovered, at 350 deg. for 1 hr. or until potatoes are tender. Just before serving, sprinkle with parsley.

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NOTES : Few guests will guess this salmon is canned.

* Exported from MasterCook *

DAYLE'S RESTAURANT STYLE PASTA PRIMAVERA

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Meals

Amount Measure Ingredient -- Preparation Method
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1/2 c fresh basil leaves
1 Tbsp fresh oregano leaves or 1 Tbsp
dried
2 cloves garlic, mashed and chopped fine
1 sm zuchinni, diced
1/2 med green pepper, diced
1 med oinion, diced
1 c sliced mushrooms
2 tbsp finely chopped parsley
1 pinch red pepper flakes
2 tbsp oil
1 Tbsp fresh lemon juice
1 Tbsp dry red wine or wine vinegar
2 Tbsp parmesan cheese
1 large can diced tomatoess, drained,
reserve the liquid
1 reg size can crushed tomatoes, or
1/2 a large can (freeze extra)
1 250 gr. choice of meat* optional
1 pkg fresh pasta

Chop basil leaves into thin ribbons, then cut crosswise, chop oregano leaves finely. Put oil into a heavey pot or frying pan (big enough to make the sauce in). Add all the herbs and veggies and saute. (Wonderful aroma) Add the pinch of pepper flakes, lemon juice and vinegar or wine, if using that. Stir in the meat, stir until cooked. Add the tomato chunks and crushed tomatoes. Stir in some of the reserved liquid, if it is too thick. Heat though and stir in the cheese.
Serve over hot fresh pasta (fettucini) or cooked spagehtti noodles. Pass the parmesan and the pepper mill.
*MEAT SUGGESTIONS: Chopped chicken breast, ground beef, shrimp, salmon, italian sausage.
THis recipe was created after having dinner at the Eldorado Hotel on pasta night and also having dinner at Noodlers Restaurant. This is a very good duplication, and depends on the fresh ingredients. Dried herbs have a totally different flavour than fresh ones, so splurge on the real thing, found in most produce depts.

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NOTES : Fresh basil is the secret ingredient and is fabulous in this dish.

* Exported from MasterCook *

Broccoli Cheese Bake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low Fat-Low Cal Veggies

Amount Measure Ingredient -- Preparation Method
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2/3 c cottage cheese
2 med eggs, beaten
1 dash salt and pepper -- to taste
2 c. cooked broccoli florets
1 Tbsp. finely chopped onion

In a small bowl, combine cottage cheese, eggs, salt and pepper and onion. If using large eggs, add a little more cottage cheese. Place broccoli in 1 qt. oven proof non stick casserole, top with cheese mixture, bake in preheated oven 350 deg. for 30 min.

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NOTES : This came from a weight watchers magazine and is really tastey. It would make a good filling for a veggie lasagna.