2 Sweet potatoes, medium

1 Apple, baking, large

1/4 c Applesauce

1/2 c Water

Peel the sweet potatoes and slice thinly.
Core the apple and cut
into thin slices.
(May peel, if desired).
Layer the apples and
sweetpotatoes into a square baking dish.
Combine applesauce and
water and pour over the layered ingredients.
Sprinkle with
cinnamon, if desired.
Cover and bake at 400 degrees for 40 minutes.
May be served hot or cold.
From: The McDougall Health-Supporting
Cookbook, Volume One, Mary McDougall MM 9/16/93 by Val Rowe (GEnie:
V.Rowe1) Converted by MMCONV vers.
1.40
—
From the collection of
Sue Smith, S.Smith34, Uploaded June 16, 1994

3 tb Margarine

4 Yellow summer squash; sliced

1 Onion; medium, chopped

4 oz Green chilies; (1 can); chop

10 Saltine crackers; crushed

Salt & pepper to taste 1 1/2 c Cheddar cheese; shredded

In a skillet, melt margarine over medium heat.
Saute squash and
onion until crisp-tender.
Remove from the heat; stir in chilies,
crackers, and salt and pepper.
Spoon into a greased 1 1/2 qt.
casserole.
Top with cheese.
Bake at 350 degrees for 15-20
minutes.

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

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.

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

1 lb Spicy venison sausage

2 ts Onion salt

2 ts Garlic salt

1 cn 16 oz.
whole tomatoes

1 cn 15 oz.
tomato sauce

3 tb Dried parsley flakes

1 ts Sugar

1 ts Basil leaves

2 ts Salt

1 cn 8 oz.
mushroom pieces

6 Uncooked lasagna noodles

1 pk 16 oz.
pkg ricotta cheese

1/2 c Parmesan cheese

1 1/2 ts Oregano leaves

2 c Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet
until sausage is light brown.
Drain.
Add tomatoes (with liquid),
tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon
salt and mushrooms.
Heat

to boil, stirring occasionally.
Reduce heat.
Simmer uncovered
until mixture is consistency of thick spaghetti sauce, about 1
hour.
Cook noodles as directed on package.
Reserve 1/2 cup of the
sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon
parsley, 1 1/2 teaspoons salt and oregano.
Layer 1/2 each of the
noodles, remaining sauce mixture, mozzarella cheese and ricotta
cheese mixture in ungreased oblong pan, 10X6X2 inches.
Repeat above
process until you have 2 layers.
Spoon reserve

sauce on top, top with mozzarella and sprinkle with Parmesan.
Cook uncovered at 350F for 45 minutes.
Let stand 15 minutes.