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.
VEGGIE LASAGNE
1 package (15 ounces) no [a:
or reduced [a: ricotta cheese
2 cup shredded part- kim
mozzarella che
2 table poon grated Par­
me an ch esc
2 teaspoons dri d basil leave
1/2 teaspoon black pepper
1 can (15 oun e ) spinach,
drained
1 can (8 ounces) no salt added
p.!!II�. ted ca ts, drained.
can (7 ounces) 50% less alt
whole kernel corn, drained
1 can (4 ounces) sliced mush­
rooms, drained
Herbed Tomato Sauce (recipe
follows)
2 packag (9 ounces each)
refrigerated lasagne noodles.
HERBED TOMATO
SAUCE
1 cup hopp d onion
2 lar e 101' s garlic, minced
1 table poon olive or
v g tabl oil
1 112 tea. poon Italian herb
easonin
2 an (16 ounces) no salt
add d whol tomatoes, un­
drain d; coats 'Iy chopped
1 can I) OUIlC .Ii) 110 ialt added
tomato. auc
1 to _ t a poon r d wine
vine, ar
J to _ tea poon. lemon juice
11_ teaspoon wit
1/2 teaspoon bla k pepp r
S u� onion and garli in oil in
tar uccpan until tend r; tir in
her oning and cook 1 minute.
Add tomatoe and tomato auce;
heat to boiling. Reduce h at and im­
mer, un vered,until auce i
redu ed t 4 cup, about 15 minute.
Stir in vinegar and lemon jui e to
t te: tirin altandpepper.
Breakfa
Pippins, Northern Spy, Jonathan,
Granny Smith, Mcintosh - apple
lovers know these names by heart.
"Tis apple season and the time for
making pies. Today pie making
doe n't mean endle hours in the
. kitchen. We have a couple way to
cut corners that will give you rich
apple goodne u ing convenient
hort cuts and convenience foods.
Apple pie i till on idered the
.number one pie favorite among
Americans - and who can blame
them? Each mouthful reminds us of
the bounty of fall and the richne of
our land. But it wa ever thus - uch
authorities as the Bibie and William
Shakespeare also took note of apple
in their writing, too!
Thi breakfa t pie 1 easy to
prepare and would be good for family
or company. Serve with liced oran­
ges, Canadian bacon and hot coffee
and you have a brunch di h, too.
1 Ready-Crust Graham
Cracker pie crust
1 egg yolk, beaten
1 package (8 ounces) light or
regular cream chee e, sof­
tened
1 egg
1/4 cup ugar or 2
tablespoons honey
1/4 teaspoon vanilla extract
1 can (19-21 oz.) apple pie
filling
1 teaspoon cinnamon
I cup re ul ar or no-fat
granola
Beat el'g yolk and bru h on cru 1.
Bak in a pr heated 75 degr e F
oven for minute. et a ide. Reduce
oven t . S degree: F.
In a srnall mi in J bowl, heat
ream ch c e until. rno th. Add cg •
CANNED VEGETABLE
CABBAGE SLAW
4 cups thinly liced reen or
red cabbage
1 can (8 ounces) 50% les alt
whole kernel corn. drained
1 can (8 ounces) cut green
beans
1/2 cup sliced green onions
and tops
1/4 cup unsalted peanuts
1/2 cup fat free mayonnaise or
salad dressing
2 tablespoons skim milk
2 teaspoons lemon juice
2 teaspoons white distilled
vinegar
1/2 teaspoon dried dill weed
3 dashes red pepper sauce
1/4 teaspoon black pepper
Combi ne cabbage, canned
vegetable , onions and peanuts in
large bowl. Mix mayonnaise and
remaining ingredients; spoon over
vegetable mixture and toss.
refrigerate until erving time.
Makes 12 servings.
. -
t pie a real treat
THE BLACk FAMILY
ugar or honey and vanilla. Mix well.
Spoon into the prepared pie crust.
T p with th pie illin. Bake 15
minute. Sprinkle with granola and
Cheesy Apple Breakfast Pie
447 W. 9 Mile Road
Ferndale, Michigan 48220
)b. SbO�
e Fresh Place To .
continue to bake 10 minutes or until
granola i toa ted. Cool to room
temperature and crve. If you are
planning to erve later, the pie can be
chilled and rewarmed.
Make 8 Servings.
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Spiral Winters Hams $2.99 lb. Whole Or Half
Amish Turkey $1.49 lb. 10-26 Average
. Fresh Turkey 99¢ lb. 10-26 Averag�
CF Burqer EfJg Nag $1.99 qt. Reg. $2.39
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