Vegetarian Lasagna

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1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles

Chop vegetables and sautee in olive oil. Drop pasta in boiling water and
simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in
a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and
ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for
second layer. Top with remaining noodles, sauce, and cheese. Cover tightly
with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with
parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.

Crabmeat au Gratin

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1 stalk celery (chopped)
1 onion (chopped)
1/4 lb. margarine
1/2 cup flour
1 can evaporated milk (13oz)
2 egg yolks (broken and stirred)
1 tsp. salt
1/2 tsp. cayenne pepper
1 lb. crabmeat
1/2 cup grated cheese

Saute onion and celery in margarine until tender. Add flour,
slowly add evaporated milk. Cook until thickened. Add salt,
pepper, and egg yolks. Stir well. Add crabmeat, stir. Pour
into casserole dish, top with cheese and bake at 325 degrees
for 25 minutes.

Serves 4-6 moderately hungry adults.

Note: One pound of shrimp may also be added if desired. Saute
pealed shrimp with onions and celery until shrimp is nearly
done. (Baking later will complete cooking of the shrimp.)
All other directions remain unchanged.

Shrimp with Pasta

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Greek Shrimp with Pasta

1/4 c olive oil 1/2 t oregano
1 T garlic, minced or crushed 1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes 1/2 t red pepper flakes
1/3 c dry white wine 1/2 lbs rigatoni (raw)
salt and pepper 1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)

Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.

Chilled Aromatic Shrimp with Cilantro-Ginger-Lime

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1 cup loosely packed fresh cilantro
1 tablespoon fresh ginger, chopped
2 cloves garlic
2 scallions (green onions), sliced
1 jalapeno pepper, halved and seeded
1 teaspoon sugar
one-half teaspoon salt
3 tablespoons mild vegetable oil
3 tablespoons fresh lime juice
1 to 2 pounds medium or large shrimps, peeled but with
tails left on.
1 cup heavy cream

In a food processor, combine cilantro, ginger, garlic, scallions,
jalapeso, and process until finely chopped (or chop fine by
hand). Add sugar, salt, oil and lime juice and mix well. Toss
whrimp in mixture until well-coated; cover bowl and let stand an
hour at cool room temperature or longer in the refrigerator.

Spoon shrimps out of marinade and saute lightly (without
additional oil) until shrimps are barely cooked. Arrange on
serving plate and chill.

Add reserved marinade to the liquid from the cooked shrimp and
voil, stirring, until the liquid evaporates, leaving a thick
green puree. Add cream and boil again, stirring constantly, until
thick enough to pour. Do not reduce too much; this sauce thickens
considerably as it cools. Pour sauce into a serving bowl and
refrigerate with the shrimp until both are well chilled and ready
to serve.

English Muffin Bread

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Ingredients:

2 pkgs yeast
6 cups flour (5 for microwave)
1 Tbsp sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
cornmeal

Directions:

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very
warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to
make a stiff batter. Spoon into 2 loaf pans that have been greased and
sprinkled with cornmeal. Cover; let rise in warm place for 45 minutess.
Bake at 400 F for 25 minutes. Remove from pans immediately and cool.

Or: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest 5
minutes before removing from pans.

Notes:

The bread won't brown if you bake it in a microwave, so don't be tempted
to bake it longer than the specified time. It's still delicious!

My favorite way to eat this bread is in thick slices lightly broiled with
lots of butter (or margarine) and cinnamon-sugar mixture.

Banana Bran Muffins

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1 c. whole bran cereal (I use quaker wheat bran)
2/3 c. milk
1 large banana, mashed. About 3/4 c.
1 egg, beaten
1/4 c. cooking oil
1 1/2 c. flour
1/2 c. brown sugar, packed
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cloves (actually, 1/2 tsp, however, I find that too strong.)

In large bowl, stir together cereal, milk and banana. Let stand 2
minutes or until cereal is soft. Add oil and egg; mix well. Stir dry
ingredients into bran mixture only until moistened. Spoon into greased
muffin cups. Bake at 375F for 25 to 30 minutes. Yields 6 large or 12
normal size muffins.

Chicken Salad Pasta Italiana Recipe

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4 (4 Oz.) Boneless, Skinned Chicken Breasts
2 qt Water
1/2 c Dry White Wine
4 cl Garlic
3 tb Thinly Sliced Basil
1/8 ts Salt
1/8 ts Pepper
2 tb Lemon Juice
4 oz Uncooked Rigatoni Pasta
1 tb Olive Oil
1 md Size Red Pepper Julienne
4 Ripe Olives thinly sliced


Bring water to boil in medium pot. Add wine, chicken and garlic. Reduce heat and simmer 15 min. or until chicken done. Remove chicken and garlic from broth, reserving broth. Let chicken cool. Cut chicken into 1/2 in. pieces. Set aside. Crush garlic in a small bowl, Add basil, salt, pepper and lemon juice.Mix well and set aside. Bring reserved broth to boil. Add pasta. Cook 12 min. . Drain. Rinse under cold water. Drain. Toss pasta with olive oil. Combine resrved garlic-lemon mixture, chicken, pasta, bell peppers and olives in a large bowl. Toss gently. Chill at least 1 hour.Spoon chicken mixture onto lettuce lined plates

Easy Baked Italian Spaghetti Recipe

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1 lb Hamburger
1 Box elbow spaghetti
1 c Kraft Colby cheese, grated
1 sm Can diced tomatoes,drained
1 cn Tomato sauce

Garlic salt, pepper to taste Cook spaghetti until done, then mix with other ingredients. Do not fry the hamburger. Add a little of the juice from the tomatoes to make slightly moist. Mix some butter with cracker crumbs and pour over the top. Bake 30 minutes.

Casserole Del Italiano Noodle

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8 oz Med. egg noodles, cooked and drained
1/2 c Sour cream
16 oz Tomato sauce
15 1/2 oz Spaghetti sauce
1 c Cream-style cottage cheese
8 oz Pkg. cream cheese, softened
1/8 ts Pepper
1 lb Lean ground beef, cooked and drained
1/3 c Chopped green onions
1 tb Minced green peppers
1/2 ts Italian seasoning
1/8 ts Garlic powder
1/4 ts Salt
1/4 c Parmesan cheese


Preheat oven to 350 degrees. Combine cooked beef and sauces and allow to simmer for 5 mins. Do not boil.

Combine cottage cheese, cream cheese, and sour cream; blend well, add onions, green pepper, and spices. Lightly grease a 9x13 glass dish. Place half the noodles in the bottom and top with all of the cheese mixture. Spread evenly and top with remaining noodles. Top with meat sauce and sprinkle with Parmesan cheese. Bake 35-40 mins. uncovered. Do not overbake.

Vegetarian Italian Spaghetti Casserole

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SAUCE

1 lb Tomatoes, canned; chopped, -undrained
1 c Onions; chopped
1 c Green pepper; chopped
6 oz Tomato paste, canned
1 ts Oregano
1 ts Basil
1/4 ts Garlic powder

FILLING

1 c Tofu ricotta
3/4 c Nutritional yeast "cheesy" -sauce or other vegan cheese -sauce

SPAGHETTI LAYER

8 oz Spaghetti, thin; broken into -2 1/2" pieces
2 tb Olive oil or vegetable stock
Egg replacer for 3 eggs
3/4 c Nutritional yeast "cheesy" -sauce or other vegan cheese -sauce


Pour 1/4 cup of the canned tomato liquid into a small saucepan. Add onions and green pepper and bring mixture to a boil. Cover and cook 15 minutes. Stir in remaining sauce ingredients, mixing well. Cover and cook 5 minutes. Remove from heat.

To make filling, combine tofu ricotta and 3/4 cup "cheesy" sauce in a small bowl. Mix well. Cook spaghetti according to package directions. Drain. Run spaghetti under cold water to cool. Drain again.

Place spaghetti in a large bowl and add oil or stock, egg replacer, and remaining "cheesy" sauce. Mix well. Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray. To assemble casserole: Spread spaghetti mixture evenly in prepared pan. Drop "cheese" filing by tablespoonfuls onto spaghetti. Spread filling over spaghetti, using the back of a spoon. Spoon sauce evenly over "cheese". Bake, uncovered, 35 minutes. Let stand 5 minutes before serving.

Italian Beef Rosone

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Italian BEEF meal

Ingredients:
4 lb Boneless Beef Roast
1/3 c Vinegar
2 tb Worcestershire Sauce
1 lg Onion -- sliced
1 tb Oregano
4 lg Garlic Cloves -- sliced thinly

Gravy

1 pk Italian Dressing Mix
1 ts Worcestershire Sauce -- to Taste
1 cn Beef Broth
2 tb Cornstarch


Place beef in crock pot. Cover with vinegar, worcestershire sauce, onion slices, oregano, and garlic. Cook on low for 6 to 8 hours, until tender. Remove beef from liquid, and chill thoroughly. (Discard liquid in crock pot).

Slice cooled beef across grain thinly.

Prepare gravy: Thin cornstarch in about 1/4 cup of water. Heat broth mixed with italian dressing packet to a soft boil. Add cornstarch mixture, and stir constantly until slightly thickened. Add additional water, if necessary, and bring to a full boil. Add beef slices, and simmer until heated.

Chicken & Tomato Greek Salad

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Ingredients: (Greek Salad)
1 cn Chunk white chicken, well -drained (10 oz)
1 cn Ready-Cut Tomatoes, well -drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 Extra Large Black -Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c White Wine -Vinegar & Herb Dressing
Romaine lettuce leaves, -chilled


Combine chicken, tomatoes, cucumber, zucchini, onion, garlic, olives and cheese in a large bowl. Add dressing and toss well. Serve on lettuce leaves.