Where’s the Squash Lasagna
l pound ground beef
2 large zucchini (about l pound shredded
3/4 cup chopped onion
2 garlic cloves, minced
l can (14 1/2 oz.) stewed tomatoes
2 cups water
l can (12 oz.) tomato paste
l tablespoon minced fresh parsley
l teaspoon sugar
1-1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
9 lasagna noodles, cooked rinsed and drained
l carton (15 oz.) ricotta cheese
2 cups shredded part-skim mozzarella cheese l cup grated Parmesan cheese
Cook beef, zucchini, onion and garlic over medium heat until meat is no longer pink; drain. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Spread 1 cup meat sauce in a greased 9 x 13 pan. Arrange three noodles over sauce. Spread with a third of meat sauce; top with half of ricotta. Sprinkle with a third of mozzarella and Parmesan cheese. Repeat. Top with remaining noodles, meat sauce and cheeses. Cover and bake at 350º for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Vegetable Pizza
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
1-1/2 cups milk
2/3 cup oil
1 package Ranch dressing mix
2 cups sour cream
Fresh vegetables
1/4 cup bacon bits
Shredded cheese
Mix together flour, salt, baking powder, milk, and oil. Press into 2 large pans. Bake. Cool. Mix Ranch dressing and sour cream. Spread on top. Chill. Chop up vegetables of your choice, such as broccoli, cauliflower, carrots, radishes, pickles, etc. Put on top. Top with bacon bits and shredded cheese.
Soft Pretzels
1 1/4 cups warm water
1 tablespoon yeast
1 tablespoon sugar
2 teaspoons salt
4 -5 cups flour
Butter
4 teaspoon soda
4 cups water
Dissolve yeast in 1/4 cup warm water, then add the cup of water, sugar, salt and some of the flour. Beat well. Keep adding flour and knead until elastic, about 10 minutes. Grease bowl and let rise until double. Cut 1 inch strips. Shape into twists or sticks. Combine the 4 cups water and soda. Bring to a boil. Drop 3 pretzels in at a time and cook for 1 minute, or until they float. Remove; drain on a towel. Place on buttered cookie sheets or brush pretzels with melted butter. Sprinkle with coarse salt.
Bake at 375º for 12 minutes or until golden brown.
To make crisp pretzels, put on cookie sheet and bake at 200º for 2 hours. You may sprinkle them with garlic or onion salt, if preferred.
