Roasted Vegetable Lasagne Recipe

INGREDIENTS:
12 Lasagna noodles
Vegetable oil cooking spray
8 oz Mushrooms, halved
2 Zucchini, sliced & halved
2 Red bell peppers, cut into
-1-inch pieces
1 sm Red onion, cut into 1"
-pieces
2 tb Balsamic vinegar
1 ts Olive oil
2 Cloves garlic, minced
1/2 ts Dried rosemary, crushed
26 oz Spaghetti sauce, fat-free
15 oz Part-skim ricotta cheese
10 oz Frozen chopped spinach,
-thawed, squeezed dry
1 lg Egg white
1/4 ts Red pepper flakes
1 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
DIRECTIONS:
Prepare lasagne according to package directions. While lasagne is cooking,
heat oven to 425� F. Coat a shallow metal roasting pan with cooking spray.
Add mushrooms, squash, bell peppers and onion. In a small dish, combine
vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake
vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or
until vegetables are browned and tender.
Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange
4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover
lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese,
spinach, egg white and hot red pepper flakes. Drop half the cheese mixture
by spoonfuls over sauce; arrange half of the roasted vegetables between
spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over
cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat
layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and
remaining sauce.
Reduce oven temperature to 375� F. Cover lasagne with foil; bake 45
minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue
baking, uncovered, 5 minutes or until cheese is melted. Let stand 10
minutes before serving.
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Curried Cranberry Chicken Salad Recipe

INGREDIENTS:
3/4 c Mayonnaise
2 ts Lime juice
3/4 ts Curry powder
2 c Cooked cubed chicken
1 md Apple; cut into 1/2-inch
-chunks
3/4 c Dried cranberries
1/2 c Thinly sliced celery
1/4 c Chopped pecan
2 tb Thinly sliced green onion
DIRECTIONS:
Combine mayonnaise, lime juice and curry powder in a large mixing bowl.
Stir in remaining ingredients. Cover and chill. Best prepared and served
within 8 hours. To make a day ahead, stir dried cranberries, pecans and
green onion into the salad mixture up to 8 hours before serving. Makes 5
cups. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday
Recipes by Pillsbury. Lynn's notes: Made this 12-9-97; assembled it earlier
in the day. Put a bed of lettuce on the plates and the salad on top. Great
salad-- didn't have to add anything else to it.
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Pakora (Vegetable Fritters) Recipe

INGREDIENTS:
1 c Chickpea flour (besan)
1/2 c Unbleached all-purpose flour
1/2 ts Baking soda
3/4 ts Cream of tartar
1/4 ts Sea salt
1 ts Cumin powder
1 ts Coriander powder
1 ts Tumeric
1/2 ts Asafetida (optional)
1/4 ts Cayenne pepper
1 1/4 c Cold water
2 tb Lemon juice
Oil, for frying
1 c Sliced potatoes (1/4" thick)
1 c Cauliflower florets
1 c Chopped bell pepper
DIRECTIONS:
Blend flours, baking soda, cream of tartar, salt and spices.
Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.
Heat about 3" oil in a large skillet or deep fryer.
Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes. Remove with a slotted spoon
and drain on absorbent paper.
Cover and place in a warm oven while cooking remaining pakoras.
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Challa Recipe

INGREDIENTS:
2 1/4 cup of Water

1/4 cup of Oil
1 tablespoon of Yeast (active),

2 Eggs, beaten
10 cup of Flour (or less)
1 tablespoon of Sugar

1 Egg yolk
1 tablespoon of Salt (optional)

1 tablespoon of Water
DIRECTIONS:
Dissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm
water feels neither hot nor cold when a drop is placed on your wrist.) Let
sit for 10 minutes to proof the yeast. If there are no bubbles in the
water after this time, the yeast is inactive and you should start over with
new yeast.
Add the salt (optional), oil, eggs and most of the flour to the 2 1/4 cups
of water. Mix. Place dough on floured board and knead for 5-10 minutes.
Place dough in a clean bowl, brush some oil on the top (optional) and cover
the bowl with a towel. Let rise in a warm place until doubled, about 1 1/2
hours.
Punch the dough down and let rise until doubled again (maybe another hour).
Punch dough down and place onto floured board. Form into two loaves. You
can make normal loaves, or you can cut the dough and braid (with three or
six pieces per loaf), or you can make braided or un-braided rolls, or you
can roll the dough out until it's about 1/4 inch thick and then spread.
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fried onions over it. Place loaves into oiled pans.
Cover pans and let rise for about 30 minutes. (Skip this step if you've
rolled the dough out and covered with onions.)
Mix the egg yolk with about 1 tablespoon of water. Brush loaves with this
mixture. (Again, skip this if you've rolled the dough out.) Bake at 400
degrees F. for 20 minutes, then lower heat to 350 degrees F. and bake for
40 additional minutes. If you are making rolls, you probably need to bake
for a total of 20-25 minutes.
You can add poppy or sesame seeds to the dough, or you can sprinkle the
seeds on top. This bread is traditionally made with white flour, but is
still good if made with all or part whole wheat flour. I think its good
taste comes from the oil and eggs in the dough.
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Grilled Wild Mushroom Sausage Recipe

INGREDIENTS:
6 oz Chicken Breast; Boned And
-Skinned
3 oz Button Mushrooms
3 oz Cremini Mushrooms
3 oz Portabella Mushrooms
3 oz Shitake Mushrooms
2 oz Heavy Cream; Cold
1/2 oz Fine Herbs (Parsley;
-Tarragon, Chives, Chervil)
1 oz Shallots; Chopped
1 Egg
Salt; To Taste
Pepper; To Taste
Butter
DIRECTIONS:
For the chicken mousse: Puree chicken in a food processor until smooth. Add
salt and pepper and the egg. Pulse just to combine and scrape the sides.
While food processor is running, add cream gradually through the feed tube.
Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook
the mushrooms with butter. When mushrooms are brown, add shallots and
herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
the mushroom mixture. Roll the plastic into a log. Tie the ends with a
string and tie into links. Poach in simmering water for 10 minutes. Shock
the links in ice water. This can be done up to 3 days ahead. To serve,
remove the sausage from the plastic and grill, roast, or smoke, until it is
hot throughout. Slice the sausage and serve it with a tossed salad.
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Grits And Red Eye Gravy Recipe

INGREDIENTS:
6 Servings Grits
1/2 c Strong brewed Coffee
Country Ham Drippings
DIRECTIONS:
Prepare 6 servings of grits as package directs. In iron skillet, cook
country ham slices until browned. Remove from Iron skillet. Drain fat,
reserving 2 teaspoons. Add 1/2 cup brewed coffee or water to reserved fat.
Cook over medium heat 2 to 3 minutes, stirring in ham drippings from bottom
of killet. Spoon over hot cooked grits and serve.
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Bacon And Leek Quiche Recipe

INGREDIENTS:
1 bn Fresh spinach; well rinsed
-and trimmed
Salt and freshly ground
-pepper
1 ts Canola oil
2 lb Leeks; quartered, washed,
-and finely chopped
2 oz Canadian bacon; trimmed of
-fat and finely minced
1 Egg; lightly beaten
1/2 c Skim milk
1 ts Dijon mustard
2 oz Low-fat goat cheese
1/3 c Parmesan shards
2 ts Unsalted butter
DIRECTIONS:
1. Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie
plate with vegetable oil. Place the spinach leaves in a vegetable steamer
over low heat and steam until just wilted, about 1 minute. Line the pie
plate with the spinach leaves. Season with salt and freshly ground pepper
to taste.
2. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5
minutes.
3. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and
add the leek. Pour the mixture carefully over the spinach, top with the
Parmesan, and dot with the butter. Bake for 45 minutes, or until set.
Serve warm. Serves 8.
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