oh god, no
vegetarian lasagna
1 medium eggplant, fresh
1 pkg. frozen spinach
1 pkg. lasagna noodles
1 pkg. (pint, sm. one) low-fat cottage cheese
1 jar favorite meatless sauce
1 sm. pkg. Mozzarella lite cheese
salt and pepper
several plump tomatoes
parsley flakes
Defrost spinach, drain as much water out with a colander as possible. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.
rum ballz
2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
½ cup unsweetened cocoa
2 cups confectioner’s sugar
2/3 cup light or dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoa. Stir in light or dark rum, corn syrup and citrons (optional) until well blended. Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen.
I’m totally going to, you know, post pics.
