A Taste of Heaven\r\nPMH Auxiliary\r\n\r\nYam and Apple Medley\r\nSue Lasky\r\n2 - 17 oz. cans of yams, sliced in \u00be inch pieces\r\n2 golden delicious apples, sliced\r\n\u00bc cup raisins\r\n1 cup apple juice\r\n\u00bd cup brown sugar\r\n1 Tbsp. cornstarch\r\n\u00bc tsp. allspice\r\n\u00bc tsp. cinnamon\r\n2 Tbsp. butter\r\nBoil all ingredients except yams and apples in a sauce pan for 2 minutes.\r\nLayer yams, apples and juice mixture in a 1 \u00bd quart baking dish.\r\nBake at 400\u00ba for 40 to 45 minutes.\r\nGrease aluminum foil and cover dish.\r\n\r\nFresh Vegetable Lasagna\r\nElma McNeel\r\n6 \u2013 7 uncooked lasagna noodles\r\n2 small zucchini or yellow squash, sliced or quartered\r\n2 medium carrots, sliced in founds\r\n1 medium green\/red pepper, sliced\r\n\u00bd cup diced onion\r\n8 to 12 oz. Low fat cottage cheese\r\n\u00bd cup grated Parmesan cheese\r\n2 cups shredded Mozzarella cheese\r\n1 14 \u00bd oz. can whole tomatoes, quartered. Save juice to pour over all.\r\n1 10 \u00be oz. can tomato puree\r\n1 1\/2 Tbsp. oil\r\nSalt and pepper to taste\r\nHeat oil in frying pan.\r\nAdd vegetables and stir fry for 5 minutes.\r\nGrease or spray a 7 x 11 inch pan with a non-sticking product.\r\nPlace half of the uncooked noodles on bottom of pan.\r\nAdd half of other ingredients in layers.\r\nAdd the next layer of the lasagna noodles and the other half of the vegetables.\r\nMix tomato juice from the can of tomatoes with 1 cup of water.\r\nPour over the lasagna.\r\nCover with foil which has been greased or sprayed with non-stick spray.\r\nBake at 350\u00ba for 1 hour or until noodles are fork tender.\r\nAllow to sit for \u00bd hour before cutting.\r\nServes 8.