Eggplant Lasagna

Eggplant Lasagna

1 large eggplant, cut in 1/4? thick slices
1 medium zucchini, cut into thick slices
1 Jar bottled tomato sauce (or fresh homemade sauce)
1 onion, chopped
1 clove garlic, crushed
1 box lasagna sheets
1 1/2 cups milk
1 Tbs cornflour
4 Tbs shredded mozzarella cheese

Spray a frypan with oil and add onion and garlic. Sauté for 2 minutes.
Add eggplant and zucchini, cook until vegetables are tender.
Add tomato sauce.
Put one cup of the milk in a saucepan, heating gently.
Mix the cornflour with the remaining milk, before adding to the heated milk.
Allow milk to boil before turning it down to simmer, adding 3 tablespoons of the cheese.
Spray a meatloaf pan with oil before adding a little sauce. Top with a layer of lasagna sheets, add
a third of the eggplant & zucchini mixture. Repeat. Then add some of the cheese sauce,
before repeating layers again, finishing with lasagna sheets and
topped with the remaining cheese sauce.
Sprinkle the extra shredded cheese on top and place in a moderate oven for 35 minutes, or until
pasta is cooked and top is bubbling.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 267.7 calories; 10% calories from fat; 3.2g total fat; 8.4mg cholesterol;
441.2mg sodium; 755.6mg potassium; 49.8g carbohydrates; 5.7g fiber; 10.0g sugar; 11.5g
protein.

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Posted in: Vegetables

Okra and Corn

Okra and Corn

4 slices bacon
2 tbs bacon fat
1 onion
1 package frozen okra
1 package frozen corn
1 1/2 cups peeled, diced tomatoes
1/4 cup diced green pepper
1/2 tsp salt
1/8 tsp pepper

Pan broil bacon. Remove bacon and reserve the fat.
Return 2 tablespoons of bacon fat to the skillet and add sliced onion, sliced okra, corn and cool
for 10 minutes.
Add tomatoes, green pepper, salt and pepper.
Cook until liquid is absorbed.
Sprinkle the crumbled bacon on top.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 164.9 calories; 54% calories from fat; 10.0g total fat; 11.8mg cholesterol;
300.3mg sodium; 358.6mg potassium; 17.4g carbohydrates; 3.1g fiber; 5.2g sugar; 4.2g protein

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Posted in: Vegetables

Vegetable RollsBaked Crab Spring Rolls

Vegetable RollsBaked Crab Spring Rolls

1 Tbs vegetable oil or olive oil
1/2 red bell pepper, chopped fine
2 celery stalks from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, chopped
2 cans lump crab meat - (6 oz ea), drained, flaked
2 Tbs dark soy, such as Tamari
1/2 tsp dried thyme leaves
4 sheets frozen phyllo dough - (13" by 17"), defrosted
3 Tbs melted butter

Preheat oven to 400 degrees.
Add oil to a preheated skillet over medium to medium-high heat. Saute pepper, celery, water
chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add
bean spouts, crab, soy and thyme. Combine well with a spoon.
Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls
of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold
bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your
crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter
and place roll seam-side down on a pastry sheet.

Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts

Nutrition (per serving): 304.7 calories; 41% calories from fat; 14.2g total fat; 83.0mg cholesterol;
867.0mg sodium; 538.2mg potassium; 27.3g carbohydrates; 4.1g fiber; 4.8g sugar; 17.8g protein.

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Posted in: crab,Vegetables

Easy Vegetable Beef Soup

Easy Vegetable Beef Soup

1 large beef soup bone
2 lbs boneless beef stew meat
2 1-lb bags frozen soup vegetables
1 1-lb bag frozen gumbo vegetables
1 qt crushed or diced tomatoes
1 large + 1 small cans tomato paste
1 1-lb bag of cut okra (optional)
3 cans chicken broth
salt and ground black pepper to taste
2 medium onions, coarsely chopped
3 stalks celery, sliced
2 medium or 1 very large green pepper
4-5 bay leaves
4-5 finely garlic cloves, finely chopped
1 pod red or jalapeno pepper
Put soup bone and last 6 ingredients in a large stock pot with about 6 quarts of water. Bring to boil and cook until meat falls off bone. Cool. Remove meat and chop into small bite size pieces. Discard bones and fatty pieces of meat.
Add 3 quarts hot water to existing stock. Add chopped meat, and soup and gumbo vegetables. Bring to boil and cook for 45 minutes. Add okra, tomatoes, tomato paste, and salt and pepper to taste. Cook until all vegetables are tender.
Makes 18-20 servings.


If you like it submit a comment 
thank you

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Posted in: Soup,Vegetables

Anne's Vegetable Dip

Anne's Vegetable Dip

Yield: 2 cups
1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove - peeled and
-finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
1 chopped fresh parsley
In a mixing bowl, thoroughly combine first 5 ingredients. Pour into
serving bowl, cover and chill until serving time. The flavor improves
if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.

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Posted in: Vegetables

Ranch Dip For Vegetables

--------------------------------INGREDIENTS---------------------------------
1 (24 oz.) carton 1% cottage
-cheese
8 tb lite sour cream
1 (1 oz.) pkg. dry ranch
-dressing mix
------------------------RAW VEGETABLES: CELERY STIC------------------------
1 green pepper, etc. for
-dipping
--------------------------------PREPARATION---------------------------------
Use food processor and cream entire carton of cottage cheese until it
becomes very smooth and creamy. Blend and cream for about 5 minutes
or longer. Add lite sour cream. Blend until well mixed. Add dry ranch
dressing mix and blend. Serve as a dip for raw vegetables or use on
baked potato. Also good with pretzels.

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Posted in: Dip Recipes,Vegetables