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2. Add carrot, green pepper, bay leaf, and herbs. Stir well, then add the tomatoes, tomato paste, and seasonings. 3. Simmer 20 minutes . Remove the bay leaves. MAKES ABOUT SIX CUPS 55 LASAGNA 3/4 6 2 3 1-2 1/2 Cup spinach or whole wheat or soy lasagna noodles Cups Italian Tomato Sauce (recipe in index) Cups low fat cottage cheese Cups low fat mozzarella cheese Bunches of fresh spinach (can use 4 cups frozen Spinach). Cup grated Parmesan cheese 1. Cook noodles in a very large pan of salted boiling water until almost tender.
Add the salt, thyme, milk, egg, and l cup of the bread crumbs to the lentils and stir. Spoon mixture into loaf pan. 5. Mix l/2 cup bread crumbs with the Parmesan cheese. Sprinkle over loaf. Bake l hour at 350o F. Serve hot with cheese sauce or cold with yogurt. 57 LIGHT CHEESE SAUCE 6 3 3 1 Tablespoons whole wheat pastry flour (browned in skillet). Cups spring water * Cups non-fat milk (made from non-fat milk powder) Cup mozzarella (low-fat type) Dash of salt and fresh ground pepper 1. Brown flour and slowly add water or vegetable stock.
1. Sauté onions, garlic in oil until soft 2. Add all ingredients, except cornstarch, and simmer for 25 minutes. Add cornstarch (mix well in water before adding to sauce) to the sauce and simmer until a thick consistency. FILLING: 1 1 3 2 1 Whole chicken Large onion, diced Large stalks of celery with leaves, diced Carrots diced Large can of diced green chilies 1. Cut up chicken into separate pieces (legs, thighs, wings) 2. Simmer all ingredients in 64 ounces of water, until chicken is tender, allow to cool off and remove bones and skin.