Recipe(tried): Spinach Lasagne Rolls, Mixed Greens, Fruit and Nut Salad, Butterscotch Cookies

MEATLESS SUNDAY DINNER MENU:
Spinach Lasagne Rolls*
Julie's Mixed Green Salad*
French Bread
Garlicky Green Olives
Fruit and Nut Salad*
Mom's "ice Box" Butterscotch Cookies*
*Recipes follow

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This meatless Sunday supper is delicious. Serve with a big "stick" of French bread and a little bowl of garlicky green olives on the side. Prepare the cookies the night before and bake in time to have them warm after the meal.

SPINACH LASAGNE ROLLS

This recipe is from my niece Dawn's mother-in-law. It is a bit work intensive, but is delicious and looks beautiful when prepared.

10 lasagne noodles
3 egg whites
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
3 pkgs (10 oz each) frozen spinach, thawed
3 medium onions, finely chopped
8 oz fresh mushrooms, finely chopped
2 tbsp canola oil
Basil, oregano (to taste)
1/2 cup dry white wine
Favorite pasta sauce (meatless/no veggies) (or one 28 oz jar marinara)

Cook lasagne noodles according to directions. Drain and rinse in cool water, then drain again. Set aside.

In large bowl, beat egg whites with fork till foamy. Stir in ricotta, Parmesan, and mozzarella cheeses until well coated. Set aside.

Drain and press spinach in a colander, squeezing out all excess moisture.

Saute onions and mushrooms in oil 5 minutes over medium high heat in a 12-inch pan. Add basil and oregano to taste. Add wine and cook, stirring until most of moisture has evaporated. Stir in spinach.

Combine spinach mixture with egg/cheese mixture and stir well. Set aside.

Prepare your favorite pasta sauce or heat jarred sauce.

Preheat oven to 350 degrees F.

Pat lasagne noodles dry. Lay pasta flat. Spread 1/2 cup spinach mixture over the length of each lasagne noodle. Roll up pasta and place in a (13x9-inch) pan, on its side so spiral pattern can be seen. Before baking, pour pasta sauce over and around each roll, for a light coating. Reserve remaining sauce. Cover pan with foil.

Bake 30-45 minutes until bubbling and cheese is melted in filling.

To serve, place a small amount of reserved heated sauce on plate and top with two lasagne rolls. Sprinkle lightly with grated Parmesan cheese, if desired.

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JULIE'S MIXED GREEN SALAD

When pears are at their best, like now, this salad combines them with walnuts and cheese for an outstanding salad - a family favorite from another niece.

6 to 8 cups washed and chopped assorted greens (romaine, escarole, iceberg or your choice)
4 oz Feta cheese, crumbled
1/2 cup dried cranberries
1/2 cup toasted, chopped walnuts
1 pear, diced but not peeled (use one with red skin for a great contrast in the salad)
FOR THE DRESSING:
1/4 cup oil
2 tbsp vinegar
1 tbsp sugar
Dash freshly ground pepper
1/2 tsp salt
Dash Tabasco sauce
1 tbsp snipped fresh parsley

Mix ingredients in large salad bowl. Don't add the diced pear until you're ready to serve the salad so the fruit won't brown.

Mix all the ingredients for the dressing thoroughly with whisk, then pour over salad and toss until well combined.

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MOM'S "ICE BOX" BUTTERSCOTCH COOKIES

These cookies were the original convenience food back in the 1940's. You kept a roll of them in the fridge to cut and bake whenever you wanted a fresh warm cookie. The cream of tartar makes them a short, tender cookie.

2 cups brown sugar
1/2 cup butter, softened
1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp vanilla extract
3 1/2 cups flour
1 cup chopped toasted pecans
Finely chopped pecans (for garnish)

Mix all ingredients, except nuts, together well in large bowl, in order given, using mixer to blend sugar and butter until smooth, then beating in remaining ingredients. Use hands to work in flour and mix dough as needed. Stir in toasted pecans. Form into 4 rolls and wrap well. Place in refrigerator and chill 2 hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Slice rolls 1/4-inch thick. Place on a cookie sheet sprayed with cooking spray, or lined with parchment paper.

Bake for 7-12 minutes, according to individual oven variability. Cookies should be a light golden brown. Cool on sheet briefly before removing to rack to cool completely.

I sometimes roll these cookies in finely chopped pecans before chilling - you can never have too many pecans.

Enjoy!