Keira Brigit Pauline

2 boxes ww Lasagne. 1 recipe pimento cheese or 2 packages of tofu. 1 pot of sauce 12-15 vegeballs (crumbled) 1 bunch of steamed fresh broccoli cut in bite-sized pieces. Layers---- Sauce, lasagne, pimento cheese, vegeballs, broccoli... Bake in over at 350 F until done.

Slice eggplant very thin. Roll slices in breading mixture of cornmeal and garlic salt. Place breaded slices on cookie sheet in very hot water (450F-500F) for about 15 minutes on each side. Make a sauce, and 1 recipe of pimento cheese, 1 recipe vegeballs cut onions and bell peppers into rings. Arrrange layers, Sauce, eggplant, onions, and peppers, vegeballs, pimento cheese, sauce. repeat until dish is full. Bake in oven at 400F until done.

2 cups cooked lentils, mashed 1 medium onion, diced 1 medium green pepper, diced 1 cup ground walnuts 2 cups bread crumbs 1/2 teaspoon thyme 1/2 teaspoon salt 1 cup tomatoes, blended Mix in order, given form into patties and baek at 450F for 15 minutes on each side.

2 cups cooked lentils (add 3/4 cup dry lentils to 2 1/2 cups water with one bay leaf and one clove minced garlic. Cover and simmer gently for 45 minutes and the water is absorbed). 4 Tablespoons minced onions or green onions 1/2 teaspoon salt 1/2 cup each chopped celery, olives, and parsley 3 Tablespoons soy mayonnaise Mix together. Let stand several hours or overnight in the refrigerator for flavors to blend. Variation: 2 cups of any bean, mashed.

4 large potatoes 4 garlic cloves, minced 1/4 cup chopped onion 2 tablespoons olive oil 1 tablespoon butter 2 small green, red, or yellow peppers, cut in strips 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoon black pepper 2 tablespoon parsley 2 or 3 teaspoons snipped fresh rosemary Peel potatoes and cut into 1 inch chunks. Cook potatoes in boiling water until almost tender, almost 5 minutes. Drain; set aside. Heat olive oil and butter in a large heavy skillet; cook garlic and onions over medium heat until soft; toss in pepper strips. Cook and stir for 1 minute. Add potatoes and cook until golden brown and crisp around the edges, stirring occasionally (about 15 minutes). Season with salt and pepper and sprinkle with fresh herbs. Serves 8.

2 cups cooked mashed turnip 2 tablespoons margarine or butter 1 cup soft bread crumbs 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup milk 1 egg 1 tablespoon melted margarine Preheat over to 350F. Combine first 7 ingredients and beat well. Add egg and beat again. Turn into a buttered casserole. Pour melted margarine over the top. Bake for 45 minutes or until brown.