The Online Recipe Book

1 tb Salad oil

1 cn Tomatoes(28oz)

1 cn Tomato sauce(8oz)

1 pk Spaghetti sauce mix

1/2 ts Garlic powder w/parsley

1 ts Salt,seasoned

1/2 ts Pepper,seasoned

1/2 lb Lasagne noodles,broad

Water,salted 3/4 lb Mozzarella cheese,sliced

3/4 lb Ricotta cheese

1/2 c Parmesan cheese,grated

1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce,

spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12×8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350′F. oven 30 minutes; let stand 10 minutes before cutting in squares.~

*INGREDIENTS* 1/2 c Mayonnaise

1 ts Spicy brown mustard

1 tb Onion, finely chopped

1 Dill pickle, medium, finely

-chopped 1/2 ts Celery seeds

Pepper, dash 2 c Cabbage, finely chopped

4 Monterey Jack cheese slices

2 Bagels

4 oz Corned beef, sliced

8 Liverwurst slices

4 Dill pickles, sliced

-diagonally 4 Radish roses

Serves 4 *DIRECTIONS* Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and pepper; mix into cabbage in small bowl. Refrigerate covered several hours for flavor to blend. Place cheese slices on bagels; spoon half the cabbage slaw on the cheese. Arrange beef on slaw; top with remaining slaw and the liverwurst. Spear pickle slices and radishes on 4 toothpicks; place on top of each sandwich. Makes 4 servings. From: Bagels! Bagels! and more Bagels! by Nao Hauser and Sue Spitler, c. Lender’s Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93

2 c Low Fat Cottage Cheese,

Rinsed & Drained Egg Substitute Equal To 3 Eggs 3 tb Flour

4 oz Low Fat Cheese Cubed

1/2 pk (10 Oz.) Frozen Chopped

Spinach, Partially Thawed 1/4 ts Salt

Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add Cheese. Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake Uncovered 60 Min. Fat 5.0. Chol. 15.

2 c Flour

5 tb Oil

Juice of 1 lemon 1 3/4 c Water

Salt 1 c Margarine

CHEESE STUFFING: 2 Potatos–boiled and peeled

1 Egg

1/2 lb Cheddar cheese

1 tb Margarine

SPINACH STUFFING: 1 lb Spinach

2 Cloves garlic

2 tb Butter

Lemon juice to taste Salt and pepper to taste 1 Egg–beaten

5 oz Sesame seeds

DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margarine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough out again. Fold in thirds and return to refrigerator. Repeat rolling, folding, and refigerating 1 more time, then roll dough out into a large thin rectangle. For Cheese Stuffing, mash the potatos, egg, grated cheese and margarine. Mix well. For Spinach Stuffing, cook the spinach in the water that clings to its leaves garlic in the butter, then chop fine and add to spinach. Add lemon juice, salt and pepper and mix well. To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold dough in half to form a triangle, and pinch edges to seal well. Brush each filled square with the beaten egg and sprinkle with the sesame seeds. Bake in a preheated 350 F. (moderate) oven until golden–approximately 30 minutes. Makes 12

pastries.

1 Broiler chicken; cut in part

1 sm Onion; minced

8 oz Spanish-style tomato sauce

4 oz Taco sauce

1/4 c Molasses

2 tb Vinegar

1 tb Cooking oil

1 ts Salt

1/2 ts Oregano leaves

1/8 ts Pepper

1/2 c Jack cheese; shredded (opt)

Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8 from heat. Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 minutes.

1 1/3 c Salad Oil

1/2 c Vinegar

1/4 c Parmesan Cheese; Grated

1 tb Sugar

2 ts Salt

1 ts Celery Salt

1/2 ts White Pepper

1/2 ts Dry Mustard

1/4 ts Paprika

1 md Garlic Clove; Minced

Put all of the ingredients in a blender container and blend until combined. Chill before serving. Makes 1 3/4 cups.

1 1/2 c Cornmeal

1/2 c Cooking oil

1/2 ts Baking soda

1 ts Salt

1 cn Cream style corn

2 Eggs

1/2 lb Cheese, grated

1 c Onion, chopped

1 lb Crawfish tails

2 Jalapeno peppers, choppe

Mix all ingredients except crawfish. Blend until moist. Add crawfish and stir well. Pour into greased 9×13 baking dish and bake at 375 degrees for 30 minutes or until golden brown. Randy Rigg

CRUST: 3 tb Butter, melted

1 1/2 c Oreo cookie crumbs

FILLING: 2 lb Deli cream cheese

1 Tub mascarpone cheese

1 c Granulated sugar

1 ts Vanilla

8 Eggs

10 oz. semisweet chocolate,

-melted LYCHEE LOVE LIQUID: 8 oz. cleaned, pitted lychee

-fruit Juice of 1 lemon

To make crust, melt butter, blend with cookie crumbs and press over bottom and slightly up sides of a greased 10 inch springform pan. Chill.

To make filling, cream the cheeses on slow speed of mixer, then add sugar. Blend until smooth, add vanilla. Beat in eggs one at a time. Remove one-third of the cheese mixture, set aside.

Add warm, not hot, melted chocolate to remaining cheese mixture. Pour into springform pan. Transfer reserved cheese mixture into piping bag. Place tip well into chocolate cheese mixture and squeeze a large even dot in center. Continue making smaller dots in batter around cake and rim. Bake in a 250F oven for 1 1/2 hours or until firm in center. Chill.

To make lychee sauce, blend lychee fruit and lemon in food processor until smooth. Serve each slice surrounded by a pool of sauce. Makes 12 to 16 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Restaurant at the CN Tower Toronto Star Magazine.

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4 chicken breast halves without skin — boneless

Emeril’s Bayou Blast (see recipe) — to taste powdered chipotle peppers — to taste 2 tablespoons canola oil — * see note

4 hamburger buns

***GARNISHES*** chipotle pepper puree thick sliced tomatoes dill pickles onion slices lettuce leaves cheese slices — your choice mustard mayonnaise

* I imagine you can omit the oil & use cast iron skillet to cook the chicken for a BLACKENED version.

Season the chicken breast halves. Heat the oil in a skillet. When oil is hot, place the chicken in the skillet & cook turning once or twice until chicken is done. Place chicken on a plate lined with paper towels to drain the oil.

Spread a little chipotle pepper puree on one half of each bun, on the other half spread your choice of mustard or mayonnaise. Place a piece of chicken & any of the other garnishes you desire in the bun & enjoy the Endorphin rush from the spices & chipotle pepper puree.