Recipes Included On This Page New Potato Salad No-Fuss Zucchini Lasagna Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New Potato Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes 1 cup water 1/4 cup wine vinegar 1 tablespoon Dijon mustard 1 teaspoon salt Pepper to taste 1 cup olive oil 2 green onions -- sliced 1/4 cup chopped fresh dill -- loosely packed Salt and pepper to taste 1 cup sour cream New potato salad is much more colorful than regular potato salad. Use this technique for cooking the potatoes and add alternative dressings to create endless variety. Remember, adding the dressing while the potatoes are still warm will allow the potatoes to absorb and hold the flavor of the dressing better. Wash potatoes and do not peel. Leave small potatoes whole and cut larger ones in half. Place potatoes in a steamer basket and set in pressure cooker; add 1 cup of water and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 7 to 9 minutes. Meanwhile, make dressing: place vinegar, mustard, salt and pepper in a blender or food processor and with blades spinning, slowly pour oil in a thin stream until all oil is well incorporated; set aside. Remove pressure cooker from heat, depressurize, and remove lid and steamer basket. Refresh potatoes under cold water. Cut potatoes in half, add dressing and mix well. Gently stir in onions, dill, salt, pepper and sour cream. Let stand at least 1/2 hour before serving. From rec.food.recipes Contributed to the FareShare Gazette by Jill in response to a request; 28 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 33g Fat (70.3% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * No-Fuss Zucchini Lasagna Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chunky-style spaghetti sauce 1 medium zucchini -- shredded 6 lasagna noodles -- uncooked 1 cup ricotta cheese -- or 1 small curd creamed cottage cheese 1/4 cup grated Parmesan cheese 1 teaspoon dried oregano leaves 2 cups shredded mozzarella cheese -- (8 ounces) Heat oven to 350 F. Mix spaghetti sauce and zucchini. Spread 1 cup sauce mixture in ungreased rectangular baking dish, 11- x 7- x 1 1/2-inches; top with 3 noodles. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 cup of the sauce mixture. Top with remaining noodles and sauce mixture. Sprinkle with mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Source : "Betty Crocker Easy Italian #92, May '94, p.14" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Don't cook the noodles! Layer the uncooked noodles with the other ingredients for lasagna that's a cinch to put together. Bobbie's Note: This was delicious and sooo easy. I made only half but used a little more than half the shredded zucchini. For half a 7x7-inch Corning baking dish was perfect. We have enough leftover for another meal. Contributed to the FareShare Gazette by Bobbie; 8 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 395 Calories; 13g Fat (29.4% calories from fat); 19g Protein; 50g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 195mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

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