A Taste of Heaven
PMH Auxiliary
Yam and Apple Medley
Sue Lasky
2 – 17 oz. cans of yams, sliced in ¾ inch pieces
2 golden delicious apples, sliced
¼ cup raisins
1 cup apple juice
½ cup brown sugar
1 Tbsp. cornstarch
¼ tsp. allspice
¼ tsp. cinnamon
2 Tbsp. butter
Boil all ingredients except yams and apples in a sauce pan for 2 minutes.
Layer yams, apples and juice mixture in a 1 ½ quart baking dish.
Bake at 400º for 40 to 45 minutes.
Grease aluminum foil and cover dish.
Fresh Vegetable Lasagna
Elma McNeel
6 – 7 uncooked lasagna noodles
2 small zucchini or yellow squash, sliced or quartered
2 medium carrots, sliced in founds
1 medium green/red pepper, sliced
½ cup diced onion
8 to 12 oz. Low fat cottage cheese
½ cup grated Parmesan cheese
2 cups shredded Mozzarella cheese
1 14 ½ oz. can whole tomatoes, quartered. Save juice to pour over all.
1 10 ¾ oz. can tomato puree
1 1/2 Tbsp. oil
Salt and pepper to taste
Heat oil in frying pan.
Add vegetables and stir fry for 5 minutes.
Grease or spray a 7 x 11 inch pan with a non-sticking product.
Place half of the uncooked noodles on bottom of pan.
Add half of other ingredients in layers.
Add the next layer of the lasagna noodles and the other half of the vegetables.
Mix tomato juice from the can of tomatoes with 1 cup of water.
Pour over the lasagna.
Cover with foil which has been greased or sprayed with non-stick spray.
Bake at 350º for 1 hour or until noodles are fork tender.
Allow to sit for ½ hour before cutting.
Serves 8.