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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mondo Bizarro Sauce
Categories: Pasta, Cheese/eggs, Vegetarian, Main dish
Servings: 6
4 lg Garlic cloves
1/3 c Fresh basil leaves
1/3 c Minced parsley
1 lb Bunch spinach, stemmed
3 md Ripe tomatoes,
1/2 c Parmesan cheese
1/2 ts Salt
1/2 c Pine nuts
1 ea Freshly ground black pepper
1 ea Olive oil for the pasta
Place garlic, basil, parsley & spinach in a blender & work into a uniform
paste.
Add tomatoes & process just a few seconds longer. Transfer to a bowl &
stir in parmesan, salt & nuts.
Serve at room temperature with hot pasta with the olive oil.
Mollie Katzen, "Moosewood Cookbook"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Lasagna
Categories: Main dish
Servings: 6
3 tb Vegetable oil
1/2 lb Lasagna noodles
2 ea Garlic cloves, minced
1 md Onion. chopped
2 ea Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped fresh parsley
1 lb Washed spinach
1 c Cottage cheese
1/2 c Grated parmesan
8 oz Grated mozzarella
Cook noodles till al dente. Drain & set aside. Preheat oven to 350F.
Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms.
When onion is translucent, add herbs. Chop the spinach & add to the
skillet & stir till it is wilted. Simmer.
Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour
vegetables into the cheese mixture & mix thoroughly. Layer noodles
alternately with the vegetable-cheese in an 8x13-inch baking pan. Top
with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10
minutes before serving.
Frances Moore Lappe, "Diet for a Small Planet"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach and Mushroom Lasagna II
Categories: Main dish, Cheese, Vegetarian
Servings: 4
8 Lasagna strips
1 3/4 lb Spinach
1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt & pepper
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 ts Soy sauce
3 oz Cheddar, grated
Preheat oven to 400F. Cook lasagna in plenty of boiling water for 8 to 10
minutes. Drain & rinse in cold water.
Prepare the spinach by washing it in several changes of cold water. Place
in a heavy bottomed pot & cook gently without adding more water, for 6 to
8 minutes. When cooked, strain off excess water & chop finely. Return to
the pot & season well. Put pan on a gentle heat, add margarine &
marjoram, stir & then remove from heat. When the spinach has cooled, mix
in the ricotta. Check the seasoning.
Now prepare the sauce. Saute the sliced mushrooms in margarine, reduce
heat & continue to cook for 10 minutes in a covered pot so that plenty of
juice is extracted. Add the stock & simmer for another 5 minutes. Puree
in a blender for a few seconds. Add soy sauce & season to taste.
Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with
2 or 3 pieces of lasagna & then a coat of the mushroom sauce. Repeat,
ending with the mushroom sauce. Sprinkle with the grated cheese. Bake
for 35 to 40 minutes. Serve immediately.
Sarah Brown "Vegetarian Kitchen"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Parmesan Pasta
Categories: Pasta, Main dish, Low-cal, Lawry's, Cheese
Servings: 4
1/2 c Margarine
2 ts Dried Basil; Crushed
2 ts Lemon Juice
1 1/4 ts Garlic Powder W/Parsley
3/4 ts Seasoned Salt
8 oz Fettuccine; Cooked & Drained
1 1/2 c Broccoli Floweretts; Cooked
-Tender Crisp
3 tb Walnuts; Chopped
Melt the marg in a large skillet and add the basil, lemon juice, garlic
powder and seasoned salt, blending well. Add the fettuccine, broccoli,
walnuts, blending well and tossing to coat the fettuccine.
PRESENTATION:
Serve with a fresh spinach salad.
Source Unknown
MMMMM