Recipes Included On This Page Layered Pasta Bake (Greece) Lentil Cheese Loaf Linguine with Sun-Dried Tomato Pesto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Layered Pasta Bake (Greece) Recipe By : Linda McCartney On Tour Serving Size : 6 Preparation Time :0:20 Categories : Rice/Pasta Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 oz can chopped tomatoes 1/2 cup tomato puree 1 cup water 2 teaspoons dried thyme -- (or 1 tsp fresh) 2 cloves garlic -- crushed 10 sun-dried tomatoes -- chopped 1/2 pound feta -- diced sea salt & black pepper to taste 3 cups dried pasta -- (fusilli or penne) 1 medium onion -- chopped 3 medium zucchini -- sliced 3 tablespoons olive oil 1/2 cup Cheddar -- grated chopped fresh basil -- (for garnish) In a medium saucepan, simmer the tomatoes, tomato puree, and water with the thyme, garlic, and sun-dried tomatoes. When the sauce has reduced and thickened a little, after 8-10 minutes, add the feta. Season to taste with salt & pepper. Meanwhile, cook the pasta according to the instructions on the package. Drain and mix it thoroughly with the tomato sauce. In a medium saucepan, saute the onion and zucchini in the olive oil for 2-3 minutes. Spread half of the pasta mixture in a large baking dish and layer the zucchini mixture on top. Cover with the rest of the pasta mixture. Sprinkle with the Cheddar and bake at 350 °F for 20-25 minutes. Serve hot, sprinkled with fresh basil. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Lyn Hillman ** Layered Pasta Bake ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Cheese Loaf Recipe By : Home Cooking, Linda McCartney Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lentils 1 cup Cheddar cheese -- grated 1 onion -- chopped salt & freshly ground pepper to taste 1 teaspoon dried herb -- (rosemary, sage, or thyme) 1 cup fresh bread crumbs 1 egg -- beaten 3 tablespoons butter or margarine Preheat the oven to 350 ° F and lightly grease a one pound loaf tin. Wash the lentils twice in cold water and drain them well. Cover them with twice their volume of cold water in a large saucepan, cover, and bring to a boil. Reduce heat and simmer the lentils for 20 minutes, until they are quite soft. Mix the cheese, onion, salt, pepper, and herbs in with the cooked lentils. Add the breadcrumbs, egg, and butter or margarine to the lentil mixture and stir well. Add more bread crumbs if the mixture is sloppy. Press the mixture into the loaf tin and bake for 40-45 minutes. Turn out on to a platter and serve hot. Start to Finish Time: "1:15" Lyn Hillman ** Lentil Cheese Loaf ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine with Sun-Dried Tomato Pesto Recipe By : Beyond the Moon Cookbook, Ginny Callan Serving Size : 6 Preparation Time :0:00 Categories : Pasta/Noodles Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large cloves garlic -- peeled 1 cup drained oil-packed sun-dried tomatoes 1/2 cup pecans 1/4 cup Greek olives -- pitted 3/4 cup finely grated Romano cheese -- (3 ounces) PLUS extra for garnish 1/2 cup olive oil pepper 1 1/2 pounds linguine -- (dry) 1/2 cup minced fresh parsley Put a large pot of water on to boil. Puree the garlic, tomatoes, pecans, olives, 3/4 cup Romano cheese, olive oil, and pepper to taste in a blender or food processor. Cook the linguine until al dente, 8 to 10 minutes. Drain well, and transfer to a serving bowl. Add the pesto and parsley and toss. Garnish with additional Romano cheese and serve. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Copyright: "1996 by Virginia Callan" Lyn Hillman ** Linguine with Sun-Dried Tomato Pesto ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1448 0 0 1281 0 0 0 0 0

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