<<Disclaimer: Verify this information before applying it to your situation.>>
Recipe Page
-----------
**********************************************************************
Lasagna
1 lb. ground round 1 tsp. basil
1 cup chopped onion 1/4 tsp. pepper
3 cloves garlic, minced 4 cups low-fat cottage cheese
3 (14-ounce) cans chopped tomatoes 1/2 cup grated parmesan cheese
1 (8 ounce) can tomato sauce 1 egg white, beaten
1 (6 ounce) can tomato paste 12 cooked GF lasagna noodles
4 Tbsp. parsley, divided 2 cups shredded provolone cheese
2 tsp. oregano, dried
Cook the meat, onion, and garlic in a large skillet until browned,
stirring to crumble. Set aside. In a large pan combine the chopped
tomatoes, tomato sauce, tomato paste, 2 Tbsp. parsley, oregano,
basil, pepper, and the meat mixture. Bring it to a boil and then
simmer for about 20 minutes. Remove from heat and set aside. Combine
the remaining parsley, cottage cheese, parmesan cheese, and egg white
in a bowl. Stir well and set aside.
Spread 3/4 cup of the tomato mixture in the bottom of a 13 x 9 inch
baking pan coated with cooking spray. Arrange 4 noodles over the
tomato mixture; top with half of the cottage cheese mixture, 2-1/4
ckups of the tomato mixture, and 2/3 cup provolone cheese. Repeat
layers, ending with noodles. Spread the remaining tomato mixture over
the noodles.
Cover and bake at 350 degrees F for 50 minutes. Sprinkle with the
remaining provolone cheese and then bake uncovered for another 10
minutes. Remove from the oven and let stand 10 minutes before
serving. Makes nine servings.
Variation: To make vegetarian lasagna, substitute a 10 ounce package
of frozen spinach (squeezed dry) and a cup of chopped carrots for the
meat.
This recipe comes from Toni Richardson. It was developed by _Cooking
Light_ to provide a version that is lower in fat, cholesterol, and
sodium than traditional lasagna recipes.
**********************************************************************
Macadamia Nut Torte
5-7 ounces macadamia (or other) nuts 6 large eggs, separated
1/2 cup potato starch 1 cup sugar
1 tsp. baking powder 1 tsp. vanilla
Preheat the oven to 350 degrees F. Chop the nuts finely. Mix in the
potato starch and baking powder. Set aside. Beat egg yolks and sugar
until pale yellow. Set aside. Beat egg whites until siff peaks form.
Fold the yolk mixture in with the egg whites. Sprinkle the nut
mixture on top and fold it in. Fold in the vanilla.
Pour the mixture into an ungreased tube pan. Bake for 35-40 minutes.
Invert the pan on a bottle to cool. Cover with plastic wrap until
ready to serve. Dust the cake with powdered sugar.
This recipe came from Joan Kulka.
**********************************************************************
Potato Flour Cake
4 eggs, separated 1/2 cup potato flour or starch
1 cup sugar 1 tsp. GF baking powder
1/2 grated lemon rind and juice
Preheat the oven to 350 degrees F. Beat the egg yolks. Add the
sugar, then the lemon rind and juice; continue beating until smooth.
Set aside. Beat egg whites until stiff enough to hold up in peaks,
but not dry. Fold the egg whites into the egg yolk mixture. Fold in
the potato flour and baking powder.
Bake in a tube pan with a greased bottom for 30 minutes, or until
golden brown. Invert the pan on a bottle to cool.
You can substitute 1/4 tsp. lemon flavor and 1 Tbsp. lemon juice for
the fresh lemon.
This recipe came from Joan Kulka.
**********************************************************************
Pecan Pie
1 cup sugar 3 eggs, beaten
1/2 cup corn syrup 1 cup pecans
1/4 cup melted butter 1 unbaked GF pie shell (9 inch)
Preheat the oven to 400 degrees F. Mix the sugar, corn syrup, and
butter. Add the eggs and pecans. Pour the mixture into the pie shell
and bake for 10 minutes at 400 degrees F. Then lower the oven
temperature to 350 degrees F and bake for another 30-35 minutes.
Note: Donna Jo's dream pastry recipe in Bette Hagman's second book,
More From the Gluten-Free Gourmet, can be used for the pie shell.
This recipe came from Vicki Lyles.
**********************************************************************
|
