This and That

Conrad's Eggplant Sauce from the freezer continues to delight. Which is good, considering there is still about 8 pints to go. Every couple of weeks, I pull one out and go, okay, now what. This time, it was lasagna. I had a few no-boil lasagna sheets. I sprayed a 8 inch glass dish with non-stick spray and spread some sauce on the bottom. This I topped with half of the 4 ounces of non-fat cottage cheese and two eggs and fresh parsley I had mixed together. I topped with two lasagna sheets and repeated the process. I then topped with pizza cheese and a little cheddar. I covered with foil and cooked at 400 for 30 minutes and then uncovered to get the top crusty. Just too good. I had seconds. The recipe is from the "Vegetarian Epicure" by Anna Thomas.

This Spinach Quiche uses potatoes to replace piecrust to save on fat and calories.

Spinach-Mushroom Quiche

2 Tablespoons olive oil
12 ounces of potatoes
one chopped onion
1 Tablespoon cornstarch
Salt and Pepper
1 10 ounce bag baby spinach
8 ounces sliced fresh mushrooms
3 ounces shredded swiss cheese
3 beaten eggs
1/2 cup milk

Preheat oven to 400.  Spray 9-inch pie plate with non-stick spray. Shred potatoes in food processor. Transfer to a bowl and add the onion and cornstarch; stir. Add 1/2 salt and 1/4 pepper. Add 1-2 Tablespoons olive oil in skillet over medium heat. Add potatoes, flatten out and cook 10 minutes. Invert into the pie dish. Bake 20 minutes. Preheat skillet, cook spinach, adding oil if necessary, then add mushrooms. In bowl, whisk eggs and milk. When potatoes are done, put half spinach mixture over potatoes, add half the cheese, cover with remaining spinach and mushrooms. Pour egg mixture over and bake until set, 20-25 minutes.

I have been cutting and saving recipes since I was 12. Finally, got around to trying this yellowed clipping.

Sicilian Sausage Soup

1/2 lb. bulk Italian sausage
1 chopped onion
1 large can (28 oz.) tomatoes
2 cans chicken broth
1 teaspoon basil leaves
1/2 cup orzo
salt and pepper to taste

Cook sausage in a large saucepan until pink color has disappeared. Add onion and cook until onion is soft. Add tomatoes, broth and basil. Bring to a boil. Stir in orzo, salt and pepper. Lower heat, simmer 15 minutes or until orzo is tender.