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FareShare Gazette Recipes --September 1999 - L's

 

 

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Recipes Included On This Page

Layered Pasta Bake (Greece)
Lentil Cheese Loaf
Linguine with Sun-Dried Tomato Pesto

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                     *  Exported from  MasterCook  *
                       Layered Pasta Bake (Greece)
Recipe By     : Linda McCartney On Tour
Serving Size  : 6    Preparation Time :0:20
Categories    : Rice/Pasta                       Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      14 oz can     chopped tomatoes
     1/2  cup           tomato puree
   1      cup           water
   2      teaspoons     dried thyme -- (or 1 tsp fresh)
   2      cloves        garlic -- crushed
  10                    sun-dried tomatoes -- chopped
     1/2  pound         feta -- diced
                        sea salt & black pepper to taste
   3      cups          dried pasta -- (fusilli or penne)
   1      medium        onion -- chopped
   3      medium        zucchini -- sliced
   3      tablespoons   olive oil
     1/2  cup           Cheddar -- grated
                        chopped fresh basil -- (for garnish)
In a medium saucepan, simmer the tomatoes, tomato puree, and water with 
the thyme, garlic, and sun-dried tomatoes.  When the sauce has reduced 
and thickened a little, after 8-10 minutes, add the feta.  Season to 
taste with salt & pepper.
Meanwhile, cook the pasta according to the instructions on the package.  
Drain and mix it thoroughly with the tomato sauce.
In a medium saucepan, saute the onion and zucchini in the olive oil 
for 2-3 minutes.
Spread half of the pasta mixture in a large baking dish and layer the 
zucchini mixture on top.  Cover with the rest of the pasta mixture. 
Sprinkle with the Cheddar and bake at 350 F for 20-25 minutes.  Serve hot,
sprinkled with fresh basil.
Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Lyn Hillman ** Layered Pasta Bake ** lhillman@na.ko.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                            Lentil Cheese Loaf
Recipe By     : Home Cooking, Linda McCartney
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           lentils
   1      cup           Cheddar cheese -- grated
   1                    onion -- chopped
                        salt & freshly ground pepper to taste
   1      teaspoon      dried herb -- (rosemary, sage, or thyme)
   1      cup           fresh bread crumbs
   1                    egg -- beaten
   3      tablespoons   butter or margarine
Preheat the oven to 350  F and lightly grease a one pound loaf tin.  Wash 
the lentils twice in cold water and drain them well.  Cover them with twice 
their volume of cold water in a large saucepan, cover, and bring to a boil.  
Reduce heat and simmer the lentils for 20 minutes, until they are quite soft.
Mix the cheese, onion, salt, pepper, and herbs in with the cooked lentils.
Add the breadcrumbs, egg, and butter or margarine to the lentil mixture and 
stir well.  Add more bread crumbs if the mixture is sloppy.
Press the mixture into the loaf tin and bake for 40-45 minutes.  Turn out on 
to a platter and serve hot.
Start to Finish Time:  "1:15"
Lyn Hillman ** Lentil Cheese Loaf ** lhillman@na.ko.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Linguine with Sun-Dried Tomato Pesto
Recipe By     : Beyond the Moon Cookbook, Ginny Callan
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta/Noodles                    Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      large cloves  garlic -- peeled
   1      cup           drained oil-packed sun-dried tomatoes
     1/2  cup           pecans
     1/4  cup           Greek olives -- pitted
     3/4  cup           finely grated Romano cheese -- (3 ounces)
                        PLUS extra for garnish
     1/2  cup           olive oil
                        pepper
   1 1/2  pounds        linguine -- (dry)
     1/2  cup           minced fresh parsley
Put a large pot of water on to boil.
Puree the garlic, tomatoes, pecans, olives, 3/4 cup Romano cheese, olive oil,
and pepper to taste in a blender or food processor.
Cook the linguine until al dente, 8 to 10 minutes.  Drain well, and transfer 
to a serving bowl.  Add the pesto and parsley and toss.  Garnish with 
additional Romano cheese and serve.
Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Copyright:    "1996 by Virginia Callan"
Lyn Hillman ** Linguine with Sun-Dried Tomato Pesto ** lhillman@na.ko.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 1448 0 0 1281 0 0 0 0 0

 

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