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MEATLESS
CHILI RELLENO BAKE
Betty Swinford

l can chilis
mild cheddar cheese
4  eggs
½ c. milk

stuff chilis with cheese, place in pan; beat eggs and milk together and pour over chilis (I always put some shredded cheese on top of the chilis too) and bake at 350 till knife comes out clean and chilis are golden brown

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BAKED ZITA
Marie Francis
Good

16 oz shell macaroni cooked 10 min drain
8 oz Mozzarella cheese (can use more)
16 oz (2 cups) cottage cheese (we use low fat)
32 oz spaghetti sauce

Mix all ingred, spread in greased 9x13 dish.  Bake 350 deg for 30 –45 min.

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ANGEL  HAIR  ITALIAN  STYLE
This is very good… Carol

1 pkg (I lb) Angel Hair
¾ cup olive oil
2 cloves garlic crushed
2 tbl chopped parsley
½ tsp Italian herbs
1/8 tsp black pepper
¼ tsp salt
½ cup Parmesan Cheese

Cook vermicelli as directed (boil 9 min)
Heat garlic in oil, stir in but cheese. Toss
in cheese.. serve..

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KJIELKJE MET EATSCHOCKE
(Home made Macaroni with Potatoes)
Hilda McKay
this sounds so good..Carol

2 medium potatoes, diced
3 cups flour
2 Tbsp salt
3 eggs
1/2 cup milk
Sauce below

Place potatoes in a large pot and boil until done. Mix remaining ingredients together to make a stiff dough; knead well. Roll very thinly, flouring both sides. Cut into strips and snip with scissors into the pot with the potatoes. Then cook together with the potatoes  for about 10 minutes or until done. Drain well, don't rince.

****CREAM SAUCE:****

1 medium onion, chopped
1 cup cream
2 Tbsp butter or bacon drippings,
pinch of salt
*Hilda's note below

Cream sauce: Cook ingredients until onion is done; pour over kjielkje

****HILDA SAYS:  what I do is better then this,  I fry onions in pan with butter until onions are golden,  then pour almost all over kjielkje and mix,  then I take some sour cream and some whipping cream pour into the pan where I have a little onion and butter left, mix well and heat, pour this into a gravy boat or something, then spoon some on my kjielkje on my plate, it is delicious,  you can also eat them without this cream sauce, just with the onions and butter on them.  you can't use boughten Macaroni, it won't work.

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BAKED BEANS
Very good.. Carol

3 cups White Beans (Navy)
Water
¾ cup Chili Sauce
1 ½ tsp Vinegar
2 Onions, sliced thinly
3 cups Bean water from soaking
¾ tsp Dry Mustard
½ cup Dark Molasses

Soak beans overnight in water to cover, or bring to hard boil for 2 min. then Remove from heat, cover and let stand 1 hour.  Drain and add more water to cover. Bring to boil and turn down to med. until skin can be blown off.

Pour bean water out except 3 cups. To beans
all the above ingredients including bean water.
Mix and pour into bean pot, or heavy casserole.
Cover, water needs to be covering beans..
Bake at 300F. for 5 hrs or till tender, adding
water as needed.

Serves: 8
Approx Calories/Serve: 160

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HEARTY BAKED MACARONI
Very good and easy.. Carol

1 16-oz can Tomato Puree
1 cup water
2 tsp Italian Seasonings
1 tsp Garlic Powder
3 cups (1 ½ lbs) Low-Fat Cottage Cheese
½ tsp Onion Powder
1 ½ cup (8 oz) pkg Elbow Macaroni uncooked
4 oz Mozzarella Cheese, sliced

In a small bowl combine puree, water, seasoning,
and ½ tsp garlic.  In another bowl mix, cottage cheese, onion, and ½ tsp garlic power.  Spray 9 x 9x 2 inch casserole dish and spoon 1/3 of Tomato mixture.  Layer ½ the macaroni, all cheese mixture, and 1/3 tomato mixture, add remaining macaroni.

Cover and bake at 350 F one hour.  Uncover and top with Cheese.  Bake until cheese melts, about 5 min.  Let stand for 10 minutes before serving.

6 servings
Approx cal: 220

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AMERICAN   VEGETABLE   COBBLER
Sally Mathis

1 sm. onion, sliced                         
4 small potatoes, cubed
1/4 c. water                           
2 cups chopped fresh spinach
2 tsp. all purpose flour                            
1 Tbsp. soy sauce
1/2 tsp. salt                                        
2 tsp. olive oil
2 carrots, thinly sliced          
2 med. leeks, sliced lengthwise, cut up            
1 cup veggie broth
3 Tbsp.minced fresh parsley                  
Cornbread Topping

Saute sliced onion in hot oil in a large saucepan over medium high heat until tender.
Add potato, carrots, and 1/4 c water.
Cook, stirring constantly 2 mnutes.
Add leeks and spinach and cook 3 minutes or until spinach wilts.
Whisk together veggie broth and flour until smooth.
Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture.
Bring to a boil, cook, stirring constantly for 1 minute.
Reduce heat to low and cook, stirring often for 5 minutes or until thickened.
Spoon veggie mixture into a lightly greased 8" square baking dish.
Drop Cornbread topping by heaping Tablesp. onto hot veggie mixture.
Bake 400 deg. for 30 min. until golden brown.

CORNBREAD TOPPING:
1 c. all purpose flour
1/2 c cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 Tbsp. butter softened
3/4 c buttermilk
2 tsp. honey

combine first 4 ingredients. cut butter in with fork until crumbly. Combine buttermilk and honey. Stir into flour mixture. 15 min 3-4

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