The Rip Van Wrinkler, XXV, Issue 4, November 2021 Page 5 < previous page > <next page> |
"Fireside. . ." is the NEW Contest!
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RECIPES . . .Chickpea cabbage dill soup Eggplant lasagne by Kristine Dougherty Asian Eggplants, a bit of olive oil sprayed on top, chopped tomatoes, basil and rosemary and Parmesan on top. Sort of like a lasagna without the noodles! CUPCAKE LASAGNA Lasagna in muffin tins, and cauliflower blended to be faux mashed potatos. Cook the noodles and then coat with olive oil, and lay them across flat in the muffin tins, in an X pattern, add filling, then fold the noodles over the top, and add a bit of sauce/cheese to hold the ends down and keep it from getting crunchy, then bake. Then you can freeze little single servings. White cup is cauliflower. Orange is the cheddar cauliflower. I had some leftover cauliflower that was roasted with a little bit of garlic, pureed in the food processor - about 1/3 of a head - added 2-3 tablespoons of sour cream (recipe said cream cheese but I had sour cream) and a dab of butter. Cheese to taste. Crustless Pumpkin Pie Just follow the recipe on the can of pumpkin (I use organic), preheat the oven, butter the pans. You can also use individual custard cups. Add organic raisins, if you like them. Basenji Pie.
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