Eggplant Parmigiana

Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant (1 pound) unpeeled - sliced into
1/2-inch-thick rounds
sliced into 1/2-inch-thick rounds
2 medium sliced tomatoes
1 1/2 cups garden-style (meatless) pasta sauce
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Prepare an 8-inch diameter round pan with olive oil-flavor non-stick
pan spray. Layer the eggplant and tomatoes in the prepared pan.

Spread the pasta sauce over the vegetables. Cover with foil; bake 20
to 25 minutes, or until the eggplant is fork-tender. Uncover;
sprinkle with mozzarella and top with Parmesan cheese.

Bake, uncovered, at 350 degrees F 15 minutes or until the cheese is
golden brown. Cut into 4 wedges. (1/4 of recipe):

Calories: 185, Fat: 7g, Cholesterol: 12mg, Sodium: 596mg,

Who Pudding

At Christmastime, my favorite treat is

something creamy, light, and sweet.

"Who Pudding a la Cindy-Lou!"

And here's the recipe for you.

2/3 cup long-grain (not converted) rice

3 cups milk

3/4 cup sugar

1 teaspoon vanilla extract

2 tablespoons butter

1/2 teaspoon salt 4 eggs, separated

1/8 cup of red and green M&M;'s

Utensils needed:

double boiler,

medium-size mixing bowls,

small-size mixing bowl,

wire whisk,

deep serving dish.

With the help of an adult,

combine rice and milk in top of double boiler.

Cover and cook over simmering water for

30 minutes or until rice is tender.

Preheat oven to 325º F.

Beat egg yolks with a wire whisk until frothy.

Stir 3/4 cup sugar, vanilla, butter, salt,

and egg yolks into warm rice mixture.

Mix well.

Grease a shallow baking dish.

Pour in pudding.

Bake for 35-40 minutes.

Remove from oven and let cool on a

wire rack for 10 minutes.

AFRICAN SAUCES
Yields 4 to 6 servings

Voodoo Sauce (Africa)

2 cans Chipotle peppers
½ cup Teriyaki sauce
¾ cup Brown sugar

Method- In a food processor, combine and mix all ingredients into a smooth puree.

Voodoo Mustard Sauce (Africa)

1 ½ cups Coleman mustard
7 ½ cups Dijon mustard
3 cups Voodoo sauce (See additional recipe cards)
3 cups Honey

Method- In food processor, combine and mix all ingredients into a smooth puree.

Teriyaki Sauce (Africa)

¾ gallon Sugar
1 gallon Low sodium soy sauce
6 heads Garlic bulbs, peeled and chopped
4 hands Ginger root, peeled and chopped
4 bunches Scallions, white only in ½

Method- Bring all ingredients to a boil in a non-reactive pot and reduce to simmer for 30 minutes.
Strain and keep refrigerated until ready to use.

Apple Strudel with Vanilla Sauce (Germany)
Yields 4 to 6 servings

Apple Strudel:
¼ cup Bread Flour
1 each Egg Yokes
½ cup Flour (all purpose)

Jill’s Glazed Berry Fruit Pie - Recipe

By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.
Last week, my book group met at Jill’s house. Now, Jill is justly famous for her Artichoke Dip, a luxury we look forward to with great anticipation every time she hosts the group. But that night Jill made a very different treat for us: a gorgeous jewel-like pie of unbaked fresh fruit--strawberries, blueberries, raspberries, and peaches--nestled in a simple glaze. “Heavenly” doesn’t begin to describe that pie. Most of us could happily have polished off the entire thing ourselves.

"Fantastic Frugal Hot Drink Mixes"
>
By: Brandie Valenzuela Recently my son and I went to a local Starbucks. As
>we waited for our sweet beverages to be made, we kept
>ourselves occupied by browsing the items they had for
>sale. There was lots of great items -- many of which
>fit the cooler Autumn weather that had made its welcome
>in our area. One of the items for sale was a cider mix, that was
>attractively coupled with a mug and cinnamon sticks.
>Needing a gift for a friend, I considered making the
>purchase, but quickly regained some of my frugal
>sensibility (I was still in a Starbuck's so I wasn't be
>totally frugal to begin with) and realized how I could
>put together the same gift for $1 or less. Compiled here is an assortment
>of wonderful mixes
>that when prepared are sure to warm the soul. Pick
>your favorite and make some for yourself, or a friend!

Hot Cocoa Mix #1

>(8-qt.) box instant powdered milk
>1 (16 oz.) jar nondairy creamer

Vegetarian Resipe from the, "The Farm Cookbook"Macaroni and “Cheese"

Macaroni and "Cheese" Casserole

Serves 5

Cook 3 ½ cups elbow macaroni.

In a saucepan, melt ½ cup margarine over low heat.

Beat in ½ cup flour with a wire whisk and continue to beat over a
medium flame until the mixture (called a roux) is smooth and bubbly.

Whip in 3 ½ cups boiling water,

1 ½ tsp. salt,

2 Tbsp. soy sauce,

1 ½ tsp. garlic powder,

And a pinch of turmeric,

Beating well to dissolve the roux. The sauce should cook until it
thickens and bubbles.

Then whip in ¼ cup oil and 1 cup of nutritional yeast flakes.

Mix part of the sauce with the noodles and put in casserole dish, and
pour a generous amount of sauce on top. Sprinkle top with Paprika
and bake for 15 minutes in a 350' preheated oven. Put in Broiler for
a few minutes until "cheese" sauce gets stretchy and crisp.

The Farm Cookbook" Resipe TOFU POT PIE Mouth Watering **

** here's one of my Favorites from the, The Farm Cookbook" .. Again I give this 5 Stars it's so YUMMY ***** and for you Meat Lovers .. It will Fill you up and believe
me you'll want more *** Rosemary *

TOFU POT PIE

Have ready one partially baked Pie Shell

Pie Crust:

Mix together in a bowl:

2 cups of flour

1 tsp. salt

Work ½ cup margarine into this with your fingers. Add a scant ½ cup
cold water, stirring as little as possible to form a ball. Divide
into 2 balls and roll out to 1/8" thickness. Prick the pie shell in
the pan with a fork a number of times before baking to prevent
bubbles. For a partially baked shell, bake at 400' for approximately
10-15 minutes (till lightly browned on edges).

For sauce; Combine in a small paper bag:
½ cup flour
2 Tbsp. nutritional yeast flakes
1 ½ tsp. salt
½ tsp. garlic powder

Add 4 cups tofu cut in ½-3/4' cubes and shake.

Turkey Thawing Hints:
From the National Turkey Federation

Turkeys can be thawed using one of three methods, but the
most fool proof is in the refrigerator. The key to this
method is to plan ahead and allow approximately 24 hours
for every four to five pounds of bird weight for thawing
in the refrigerator. This method is the safest and will
result in the best finished product. Place the bird, in
the original wrapping, on a shallow baking sheet in the
refrigerator. The following chart provides good guidelines
for thawing times.

Refrigerator Turkey Thawing Time (40 degrees F)

Turkey Weight Days to Allow for Thawing Turkey

8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

If you need to thaw the turkey more quickly, you may thaw
the bird in COLD water, in the original wrapping. The cold
water must be changed every 30 minutes. Allow approximately
30 minutes per pound using this method.

The Kitchen Witch's Creed

In this pot, I stir to the sun
an' follow the rule of harming none.
Banishment of bane when goin' widdershins; an' with water and salt
negativity is cleansed.
Household duties are more than chores.
Magick abounds when mopping floors.
With this broom, I do sweep
to clean my house and safely keep.
Marigold, Basil, Thyme, and Yarrow
my spell is cast for a better tomorrow.
Lemons for joy and apples for health
the pow'r within brings great wealth.
And, in this kitchen I do pray
To truly walk the Witches' Way

Copyright 1998, 1999 E. Zeigler

Grow aloe vera in your kitchen window, it has great healing powers and
guards the cook.

Hang a rope of garlic or onions for protection.

Place a garlic or onion in kitchen window for protection.

Place alfalfa in the kitchen to guard against poverty.

Hang a sifter, sieve, or colander for protection.

Copper molds hung in the kitchen radiate love vibrations.