Foods Recipes

1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded

1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped

* See Recipe # 8, this file, for the recipe. ~------------------------------------------------------------------------- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. -----

1 Lb. lean ground beef

1 Medium onion -- chopped

1 Tbsp. salad oil

1 Large Can solid pack tomatoes

1 Can tomato sauce -- (8 oz.)

1 Can tomato paste -- (6 oz.)

1 Small green pepper -- chopped

1 C. grated Cheddar cheese

6 Medium zucchini -- sliced 1/2-inch

thick 1/2 C. pitted ripe olives

pepper to taste 1/4 Tsp. garlic salt

grated Parmesan cheese

Saute meat and onions together in oil (use large frying pan) until meat is brown and crumbly. Add tomatoes, tomato sauce, tomato paste, green peppers, grated cheese, zucchini and olives. Add seasonings. Simmer 10 minutes, turn into 8 x 12-inch baking dish and sprinkle generously with Parmesan cheese. Bake at 350 degrees for 1 hour or until sauce is thickened and top is nicely browned and slightly crusty.

1 pound ground beef

1/2 cup onions -- chopped

1 can cream of mushroom soup

2 cups uncooked egg noodles

2 cups zucchini -- julienned

salt and pepper 1 teaspoon dried chervil or basil

1 cup sour cream

Brown beef and onions in skillet. Add other ingredients except for sour =

cream and simmer covered til noodles are done. Stir in sour cream and=20 heat through. =20

MCII by MARY JO KNAPPER (AKSC87A) (D/l from Prodigy FOOD SOFTWARE on=20 07/09/95)

1 oz Ground beef

1/2 c Ground zucchini

1 t Onion -- finely chopped

1 Egg

1/4 c Rice

ds Oregano, cumin, garlic salt ds Ground pepper 1 c Beef broth

1 lg Tomato -- diced

1 t Parsley -- chopped

1 tb Salt and pepper to taste

Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly. Shape into small meatballs. Combine beef broth, tomato, and parsley in saucepan; heat to boil. Drop meatballs into hot broth, one at a time. Cover and simmer 30 to 40 minutes. Add salt and pepper. Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes, covered. Drop Meatballs into broth. Cook on High for 5 minutes. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 203

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her

4 lg Zucchini

2 tb Olive oil

2 cl Garlic

1/2 c Chopped onion

1/2 lb Ground beef

1 lb Can tomatoes

6 oz Can tomato paste

4 oz Can sliced mushrooms

3/4 c Dry red wine

1 1/2 ts Oregano

1/4 ts Thyme

1/2 ts Basil

Salt and pepper 8 oz Mozzarella cheese, thinly

- sliced 8 oz Ricotta cheese, crumbled

1/2 c Grated Parmesan cheese

Cut zucchini into strips 1/4 inch thick. Heat oil; add garlic and onion and cook until vegetables are tender but not browned. Add meat and brown, stirring to keep meat crumbly. Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste. Simmer uncovered 1-1/2 hours. Place half of the zucchini strips in an oiled shallow casserole. Top with half of the Mozzarella and Ricotta cheeses. Add half the meat sauce. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 40 minutes.