RECIPES for the WEEK 3/20

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Frosting

whip up egg whites

flavor it with lemonhoney

vanilla

Good Bread400g almond butter

80g butternut squash, coocked 1/4 cup oil7 eggs1 teaspoon baking soda1 tablespoon cinnamon Mix it all together in the food processor. Bake at 275 degrees for 1 1/2 hour. Here is a picture of it:http://s3.photobucket.com/albums/y61/kannne/?action=view¤t=DSC04266.jpg Karianne smarti_h kannne@... Norway

T's Vegetable Lasagna

http://uclbs.org/recipes/maindish/tveglasagna.php

4-5 zucchini - approximately 8 inches long2 medium cooking onions, diced2 bell peppers (I like to use 1 red and 1 yellow), peeled, seeded, and diced5 stalks celery - destrung if necessary, using a vegetable peeler - and diced20 sliced brown mushrooms20 fluid oz. tomato paste*oregano to tastesalt and pepper to taste2 cloves garlic, crushed750 grams dry curd cottage cheese125 grams fresh grated parmesansliced provolone to cover a 9"x13" pyrex dish twice

*tomato paste can be made by gently reducing Heinz tomato juice. For 20 fluid oz.

of tomato paste, use 2-48 fluid ounce cans of tomato juice. Slice zucchini

lengthwise, about 3/16". Lay flat on a paper towel-lined cookie sheet, and salt

liberally with kosher salt. Saute peppers, celery, onions and mushrooms until

tender. Add Tomato paste, oregano, salt & pepper and garlic, and stir over low

heat for a couple more minutes. Pat liquid off zucchinni with paper towels, and

keep patting off the remaining slices as you work. The longer you let the liquid

bleed out, the less watery your lasagna will be. Into a 9"x13" pyrex dish, spoon

enough sauce to float zucchini on - you just want to keep it from touching the

bottom of the dish. Place a layer of zucchini slices on the sauce, and then cover

with half the remaining sauce. Crumble half the DCCC over the sauce. Layer it

with half the provolone, and sprinkle with half the grated pamesan. Repeat,

starting with remaining zucchini. Place in a 350 degree oven, and bake for 40

minutes to 1 hour. When the cheese begins to brown slightly, check with a fork

to see how tender the zucchini is. When zucchini is tender, remove from oven and

let sit for 15 minutes before slicing and serving. This lasagna is very rich and

filling. It refrigerates and reheats well.

See the SCDiet Stores http://www.scdiet.net/stores.htm before Easter

Squash Brownies

1 cup nut butter (we use SCD legal Cashew butter)1/2 cup honey1/2 tsp baking soda1 egg1/2 cup cooked butternut squash (put through the processer)1 tsp SCD legal vanilla (not necessary but adds a nice flavor)1/2 tsp SCD legal almond flavoring (not necessary but adds a nice flavor)Preheat oven to 300 degrees F. Use an electric egg beater/mixer to beat eggs,

honey, baking soda, vanilla & almond flavoring. Add nut butter & squash and

blend w/ large spoon. Pour mixture into a 9 x 12 ungreased glass baking dish,

or greased metal or pyrex dish. Bake for 20-25 min (no longer then 30 min -

even if you pierce it and it comes out gooey)TIP: Right after Halloween, most local farms are willing to negotiate on

pumpkins and squash.

JS Chellm jschellm@...