The CookBook

Serving Size: 8

Ingredinets:
Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil

Step 1
Cook noodles and broccoli separately according to their package directions;
drain well. Set aside.

Step 2
For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.

Step 3
Meanwhile, Read the rest of this entry »

Popularity: 91% [?]

(Makes 8 to 9 servings)
Ingredients:

2 quarts salad greens - combine 2 or 3. Try romaine lettuce, red leaf lettuce, fresh spinach or curly endive
6 green onions with tops, thinly sliced
6 large fresh mushrooms, thinly sliced
1/4 cup walnuts, coarsely chopped
3/4 cup fresh parsley, finely chopped
3/4 cup Tangy Dressing
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Popularity: 80% [?]

1 lb. carrots, peeled and thinly sliced
1/4 c. water
dash of salt
3 tbsp. butter or margarine
1 tsp. sugar
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Popularity: 89% [?]

2 lb. fresh peas or 1 10-oz. package frozen tiny green peas
1 tsp. sugar
1/2 tsp. salt
dash of pepper
2 tbsp. minced fresh parsley
1 1/2 c. finely shredded lettuce
1/4 c. butter or margarine
1 tbsp. water
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Popularity: 63% [?]

Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow.
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Popularity: 46% [?]

This vegetable salad is a hearty main meal by itself. If you want to serve it as one course of a larger meal, leave out the tuna fish.You can also vary the other ingredients in this recipe. Try adding carrots, celery, peas, slices of hard-cooked eggs, or slivered almonds. Experiment and enjoy!
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Popularity: 35% [?]

This creamy soup, along with French bread, makes a delicious and filling meal. Leftover soup keeps well in the refrigerator and can be reheated the next day. (Make sure that you don’t boil the soup because boiling will make the dairy curdle, or form lumps.) This soup can also be eaten cold. The French call the cold version vichyssoise.
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Popularity: 33% [?]

Crunchy bean sprouts and zesty scallions make a delightful accent to any meal.
Ingredients:
2 tbsp. vegetable oil
1 lb. fresh bean sprouts, or 1 16-oz. can bean sprouts, drained*
1 tsp. salt
4 chopped scallions
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Popularity: 29% [?]

Ingredients:
1 lb. Chinese cabbage*
1/2 c. canned chicken or vegetable broth
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
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Popularity: 29% [?]

This is a simple version of a sweet and sour dish, a traditional recipe that has become a favorite in Chinese restaurants all over the world.

Ingredients:
1 lb. lean pork*
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. sugar
1/2 c. pineapple juice (drained from can of unsweetened pineapple chunks)
3–4 tbsp. vegetable oil
1 c. chopped green pepper
1/2 c. thinly sliced carrots
1 c. pineapple chunks
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Popularity: 38% [?]