Recipes Included On This Page Rice Salad Roasted Vegetable Lasagna Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rice Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chicken stock 5 cups minute rice 3 6 ounce jars artichoke hearts 5 green onions -- chopped 1 4 ounce jar green olives 1 green pepper -- chopped 3 stalks celery -- chopped 1/2 cup parsley -- chopped 1 teaspoon curry powder 1 teaspoon salt 1 teaspoon pepper 2 cups mayonnaise Bring the stock to a boil, stir in the rice, remove from the heat, cover and set aside. Drain the artichokes and chop. Mix the onions, olives, green pepper, celery and parsley set aside. Mix the mayonnaise, curry powder, salt and pepper then mix with the rice and other ingredients. Chill well before serving. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 3 April, 2001. Year 4 Volume 04 Number 03 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3748 Calories (kcal); 389g Total Fat; (87% calories from fat); 32g Protein; 91g Carbohydrate; 154mg Cholesterol; 16980mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 1/2 Fruit; 34 Fat; 0 Other Carbohydrates * Exported from MasterCook * Roasted Vegetable Lasagna Recipe By :Gourmet Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pieces lasagna noodles -- uncooked vegetable cooking spray 8 ounces mushrooms -- halved 2 zucchini or yellow squash -- halved and sliced 2 yellow or red bell peppers -- cut in 1" pieces 1 small red onion -- cut in 1" pieces 1 teaspoon olive oil 2 tablespoons balsamic vinegar 2 cloves garlic -- minced 1/2 teaspoon rosemary -- crushed 26 ounces spaghetti sauce -- fat free 15 ounces ricotta cheese, part skim milk 10 ounces frozen chopped spinach -- squeezed dry 1 large egg white 1/4 teaspoon hot red pepper flakes 1 cup mozzarella cheese, part skim milk -- shredded 1/4 cup Parmesan cheese Cook lasagna noodles. Heat oven to 425ºF. Coat a shallow metal m\roasting pan with cooking spray. Mix together the vinegar, oil, garlic and rosemary. Mix mushrooms, squash, peppers and onion, toss with vinegar mixture. Place in roasting pan and bake for 15 minutes. Toss and continue baking 8 to 10 minutes longer or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over bottom of 13 x 9 baking dish. Arrange 4 pieces of lasagna over sauce. Cover lasagna with 1 cup sauce. In a medium bowl combine ricotta cheese, egg white, spinach and red pepper flakes. Drop half the cheese mixture by spoonful over sauce. Arrange half the roasted vegetables between spoonful of cheese mixture. Arrange another 4 pieces of lasagna, pressing lightly, top with sauce. Repeat layering with remaining cheese and vegetables, 4 pieces of lasagna and remaining sauce. Reduce oven temperature to 375ºF. Cover lasagna with foil, bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand at least 10 minutes before serving. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 15 April, 2001. Year 4 Volume 04 Number 15 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 737 Calories (kcal); 15g Total Fat; (17% calories from fat); 32g Protein; 120g Carbohydrate; 26mg Cholesterol; 690mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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