Light And Easy Picante Fish (microwave)

1 1/2 Cup fresh mushrooms

1 md Green and/or red bell pepper seeded and cut into 1 inch pieces (3/4 cup)

1 sm Onion halved and sliced

2 tb Chicken broth or water

4 Fish fillets (4-ounce each) 3/4" thick

1 c Picante sauce or salsa

2 tb Grated parmesan cheese

In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion and broth. Cook, covered, on 100% power (high) 5-6 minutes or until tender, stirring once. In an 8 x 8 x 2 inch microwave- safe baking dish place fish fillets in an even layer, tucking under thin parts. Cook, covered, on high 4-5 minutes or until fish just flakes with a fork. Drain juices. With a slotted spoon, place vegetables on top of fish; sprinkle with oregano. Spoon salsa over vegetables. Cook, uncovered, 1-2 minutes or until heated through. Sprinkle with parmesan.

Light And Easy Lasagna

3 md Onions, chopped

3 Garlic cloves, finely chopped

56 oz Italian-style plum tomatoes, undrained

24 oz Italian tomato paste

1 c Chopped fresh parsley

2 ts Dried leaf oregano, crushed

1/2 ts Dried leaf thyme, crushed

1/2 ts Dried marjoram, crushed

1/2 ts Freshly ground pepper

1/2 lb Lasagna noodles

1 lb Part-skim ricotta cheese

1/2 lb Part-skim mozzarella cheese

2 oz Imported Parmesan cheese, grated

Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours.

Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well.

Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top.

Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.

Honey Butter

1 c Butter

1/3 c Honey

Whip butter in a food processor or blender and add honey slowly while continuing to mix.

Serve on rolls, muffins or bread

Greek style potato salad

1 1/2 -2 lbs. potatoes washed

1/2 c Crumbled feta cheese thoroughly rinsed and drained

1 Medium onion peeled, cut in Half,then thinly sliced

1/2 c Fresh parsely, coarsley chopped

1/2 ts Salt free xtra spicy season

3 ts Salt free garlic&herb season

1 ts Oregano                 

1/3 c Lemon juice

2 tb Olive oil

2 tb Vinegar

Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool by placing pot of potatoes in sink and gently running cold water over potatoes. Drain thoroughly. Cut potatoes into 1/2 inch cubes. Place in a large bowl with the rest of the ingredients and toss lightly, mixing well.

77. Gulab Jamuns

1 c Bisquick

2 c Carnation Powder milk

2 c Water

1 1/2 c Sugar

4 Cardamom pods

Few drops rose water

4 tb Butter

1/8 c Yogurt

Oil for frying

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil till hot, fry the balls to golden brown or till they are dark brown--almost black. Soak in sugar syrup till they double in size (1 hour or overnight). Serve hot or cold.

Graham Cracker Quickie

3 Eggs

1 c Sugar

1 c Chopped walnuts

1 c Graham cracker crumbs

ds Salt

Beat eggs thoroughly and add sugar. Fold in walnuts and crumbs, also salt. Spread in a 9 inch greased pie pan. Bake fo 25 minutes at 325 degrees. Serve warm with whipped cream on top. Chewy and delicious.