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"Sandy's Spinach
Lasagna" 
Ingredients:
-
1-10oz.pkg.(chopped)
frozen spinach (cook & drain)
-
1 pound cottage
cheese (small curd, California style)
-
1 lb. Mozzarella
cheese, grated
-
1 egg
-
1 lb. lasagna
noodles, cooked & drained
-
Double batch of sauce
Directions:
*
Mix
spinach, cottage cheese, and egg.
*
Layer: sauce, noodles, spinach mixture, mozzarella.
*
Keep repeating ending with mozzarella.
*
Bake at 350 for 40 mins.
*
To rewarm, cover with alum. foil.
"Sandy's Lemon Buttered New Potatoes"
Directions:
* In small
saucepan, melt margarine; add remaining ingredients except
potatoes. Heat thoroughly.
* Put hot potatoes in serving dish;
* Pour
margarine mixture over potatoes (Serves 4 ).
* For a change-of-pace
appearance, remove a narrow strip of peel around
center of potatoes before cooking.
No-Meat Burgers-In-A-Hurry
Ingredients:
-
1 pound firm tofu, mashed
-
1 cup quick rolled oats
-
1/2 cup wheat germ
-
1 onion, finely minced (opt.)
-
2 Tablespoons onion powder
-
2 Tablespoons soy sauce
-
1/2 teaspoon salt
-
1/2 teaspoon of each: basil, oregano, garlic powder
-
1/8 teaspoon black pepper
-
vegetable oil for frying
Directions:
* Mix ingredients together. Knead for a few minutes. Shape into
six patties.
* Fry in lightly oiled cookie sheet at 325 F
for 25 minutes.
* Serve on whole wheat bread or buns. Top with
lettuce, tomato, alfalfa sprouts, grated carrot,
onion, pickles, catsup or mustard.
* This recipe can be altered where necessary
Have a wonderful day "Trusting In Jesus"
Field Peppers
Posted
on
April 8, 2001, 5:48 pm
Ingredients:
-
6 medium green peppers
-
2 T. olive oil
-
1 large onion, chopped
-
2 stalks celery, cut into small pieces
-
2 large carrots, peeled and chopped small
-
1 cup cooked brown rice (recipe follows)
-
1 tsp. salt
-
6 T. cornbread stuffing or seasoned bread crumbs
Directions:
*Cut a thin slice from the stem end of the peppers, then
remove the seeds and
membranes.
*Rinse well. Cook peppers in enough boiling
water to cover them for
three or four minutes; drain.
*In a large skillet, sauté onion and celery in oil until
browning nicely. Add carrots and
salt. Sauté three more minutes. Stir in rice and ½ cup
tomato sauce. Fill peppers and
top each with 1/8 cup of tomato puree and 1 T. stuffing
or bread crumbs. Bake at 350°
for 40 minutes.
Sauce:
1 ½ cups fresh tomato puree (about 2 medium sized
tomatoes)
1/8 cup fresh minced parsley, dill or basil
½ tsp. salt
*Puree all ingredient together in a food processor until
smooth.
Brown Rice:
2 cups water
½ cup Lundberg short grain brown rice
½ tsp. salt
*Bring salted water to a rapid boil. Add rice, then stir
the mixture and cover it. Reduce
heat to low and simmer for 45 minutes or until the rice
is tender and water is
absorbed. Makes approximately 1 ¼ cups of cooked rice.
Mushroom Stuffed Tomatoes
Ingredients:
-
6 small tomatoes, core removed
-
4 cups portobello mushrooms, cubed small
-
2 T. olive oil
-
½ tsp. salt, or to taste
-
½ cup chopped fresh dill
-
¼ cup Vegenaise
Directions:
*Core tomatoes and hollow out the centers. Sauté
mushrooms in oil with salt until soft
and starting to brown.
*Remove from heat. Stir in dill
and Vegenaise to form a thick
paste. Adjust salt in necessary. Lightly salt the
tomatoes, then fill them with the
mushroom mixture. This dish should be served cold.
Egg Salad" sandwich
spread
Posted on
March 24, 2002, 12:06 pm
Ingredients/Directions:
- 1 lb. extra firm tofu, mashed (like egg salad)
- 2 Tbls. (heaping) chicken seasoning
- 1 med onion (diced small)
- 2/3 stalk celery(" " )
- sprinkling of low salt
- Veganaise to taste
*Mix togeather well
*can also be used as filling for tomatoes*
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