Foods Recipes

9 Lasagne noodles

-(OR as much as needed) 1 lb Tofu

1/2 c Tomato paste (or sauce)

1 -to:

2 c Tomato sauce

-(as much as desired) 1 bn Chard (or spinach)

3 tb Nutritional yeast

1/2 ts Salt

1 ts Thyme

1 ts Basil

3 tb Canola oil

3 sm Onions; -OR-

1 lb Mushrooms

3 Celery stalks

1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down. Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had.... From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

3 lb Veal, boneless; cut in cubes

1/4 c Margarine; melted

1 c Onion; chopped

1/2 c Celery; chopped

3 tb Margarine; melted

4 oz Wild rice; cooked

1 cn Soup, mushroom; undiluted

8 oz Sour cream

2 1/2 oz Mushrooms, sliced; undrained

1 ts Worcestershire sauce

1/2 c Sherry

1 ts Salt

1/4 c Cheese, Romano; grated

Saute veal in 1/4 cup margarine until lightly browned; drain and set aside. Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoons margarine until tender. Combine all ingredients except cheese; mix well. Spoon into a greased 2-quart casserole, and sprinkle with cheese. Bake at 350 degrees for

1 hour.

22 oz Turkey Legs

3 tb Olive oil

2 Rosemary Twigs

2 Onions

Salt & Pepper to taste 4 Garlic cloves

1 Piece of Hot Pepper

1 cn Tomatoes,whole (16 oz)

15 Olives

8 oz Peeled Almonds

1 1/2 c White Wine

Cut meat in big pieces. Heat oil & brown meat all around.Add the onions, chopped garlic halved, rosemary and the pepper(cut in half and kernels taken out) and fry with the meat. Cut up tomatoes and add with the juice, olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours, add wine and heat through once. Source:"Actuelle" magazine Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120

6 sl Bacon

1/2 c Onion; chopped

1 1/2 c Rice; cooked

10 oz Frozen chopped spinach

- drained well 1/4 c Water chestnuts; sliced

1/4 ts Salt (optional)

1 cn Cream of Mushroom Soup

1/2 c Sour cream

1 lb Turkey; cooked, sliced

3/4 c Soft breadcrumbs

1 tb Butter; melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion in bacon drippings until tender; remove from heat. Add rice, spinach, water chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream; stir half of soup mixture into spinach mixture. Spoon spinach mixture into a lightly greased 12x7" baking dish; arrange turkey slices on top. Spoon remaining soup mixture over turkey. Combine breadcrumbs and butter; mix well, and sprinkle around edges of casserole. Sprinkle remaining bacon over center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6 servings. Shared by Judi M. Phelps - The San Jose Kid

1 c Turkey, cooked; chunks

1/2 c Cheese, cheddar, shredded

1/4 c Olives, green; sliced

4 c Bread cubes

1 c Milk

1/2 c Miracle Whip

2 ea Eggs

1/2 c Cheese, cheddar, shredded

Combine turkey, cheese, and olives; mix lightly. Place 1/2 bread cubes in 8x8" baking dish; top with turkey mixture and remaining bread cubes. Combine all remaining ingredients except cheese; pour over bread. Refrigerate overnight. Preheat oven to 375. Top with remaining cheese. Bake for 40 minutes or until set. Let stand 10 minutes before serving.