Delicio Recipe List

This is an old Southern Indiana recipe. 1 lb braunschweiger 1 pkg (8-oz) cream cheese milk, as needed 1/2 tbsp chili sauce 1 onion, minced dash of garlic salt Chopped pecans, optional Sliced or chopped olives, optional Mix together the braunschweiger, chili sauce, onion, and garlic salt; being sure it is mixed well. Form mixture into a ball and chill. Add enough milk to the cream cheese to make a consistency similar to frosting. Spread the cream cheese over the braunschweiger ball. Roll the ball in crushed pecans or sliced or chopped olives.  Note: File Photo

I love crumbles. They are easy to make and you can make it healthier by adding oats and nuts to the topping. Then there is the fruit stewing in the bottom and served warm with custard its absolute yumm. On my last visit to the market, I bought these beautiful plums. Plums are quite expensive here in the Maldives, so to make the most of it I used it along with a pear to make this delicious crumble. You can make this ahead and set it aside and bake an hour before serving. Its perfect weather for crumbles. No, we don't get Autumn, but it is gloomy and rainy so a warm dessert is great to serve. I even ate the leftovers for breakfast, guilt free too. Recipe: Plum and pear crumble  2 small pears 4 plums 2 tbsp sugar 1 tsp corn flour juice of 1 orange 1/2 tsp grated orange zest Topping: 100g quick cooking oats tiny pinch of salt 50g plain flour 50g sugar ( I used light brown sugar but use regular sugar if you don't have any) 75g slightly softened butter Preheat oven to 180 Degree C. ...

2 cups scalded milk 2 pkgs yeast 1/2 cup butter 2 tsp cardamon 6 1/2 cup all-purpose flour 1 1/2 tsp salt 1/2 cup sugar 2 eggs 1 cup raisins Preheat oven to 350 degrees. Mix the scalded milk that has been cooled with two cups of the flour. Blend until smooth. Soften 2 packets of yeast in 1/2 cup lukewarm water; add to the milk mixture. Cover the bowl well and let stand in a warm place for 1 hour or until bubbly. Cream 1/2 cup butter and the sugar until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the salt and the cardamon. Mix this creamed mixture into the first mixture, blending well. Stir in 2 cups flour; add the raisins and mix in. Turn the batter out onto a well floured board and knead in about 2 1/2 more cups of the flour. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise until double in size, about 2 hours. Shape into loaves and place in loaf pans that have been sprayed with nonstick cookin...

1 full cup lard or shortening 1 1/2 cups brown sugar 1 egg 1 tsp vanilla 2 cups flour 1 1/2 cups quick cooking oats 1 tsp baking soda Filling: 1 can crushed pineapple 2 tbsp cornstarch 1/2 cup sugar Preheat oven to 375 degrees. Mix the lard, brown sugar, egg, and vanilla with a spoon. Then add 2 cups of flour and 1 1/2 cups quick cook oats and 1 teaspoon soda. Mix with fingers. To make the filling: Heat crushed pineapple, starch, and sugar in a saucepan until thick and clear, about 5 minutes. Press half of the dough mixture onto a cookie sheet that has sides, using your fingers. Spread the hot pineapple mixture over the top of the dough. Crumble the rest of the dough mixture over the top of the pineapple and bake until light brown, 20 minutes. Serves 24 Note: File Photo for reference only.

My sister's family has an annual tradition in their neighborhood called Donuts in the Driveway that started around 2007. They invite neighbors, family, and friends on a designated fall evening to come to their home for freshly cooked doughnuts, a variety of glazes and toppings, apple cider, and and lots of time to visit. The event started out small, but has grown to be a fairly large event. This year we cooked around 900 donuts for about 300 people. Donuts in the Driveway has become a beloved tradition for me even though it isn't even in my neighborhood. To make this event less stressful, my sister buys the donut dough from her local grocery store bakery and has friends and children roll out and cut the dough. This year, however, I decided to mix things up by making homemade cake donuts in addition to the hundreds of raised donuts that we typically make. It's something I've never tried before. But I'm pleased to say that the cake donuts were a big hit! I'll be m...

I found this recipe in my late mother's little spiral recipe book. I love finding recipes in her handwriting. Evidently she got this recipe from Jean Medley and I have no idea who that was/is.

This recipe is from an old family friend. It is from the early 50s. 8 to 10 slices bacon 2 lbs ground beef 1/4 cup chopped onion 1 cup American cheese (grated) 2 tbsp catsup 1 egg, beaten 1 tsp salt 1/2 tsp pepper 3 tsp Worcestershire sauce Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.  File Photo - ready for the broiler.

This is a recipe from a 1950s schoolmates mother. 1 frying chicken, cut-up 8 oz pkg Swiss cheese 1 can Cream of Chicken Soup Salt, to taste Pepper, to taste Flour for coating chicken Preheat oven to 350 degrees. Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

This recipe is from an old church cookbook. Crust: 2 cups all-purpose flour 3/4 cup butter 3/4 cup sugar Glaze: 1 cup powdered sugar 1 tbsp softened butter 1 1/2 tbsp lemon juice 1/2 tsp vanilla Filling: 4 eggs 2 cups sugar 2 tsp grated lemon peel 1/8 tsp salt 1/4 cup lemon juice 1/4 cup flour 1 tsp baking powder Preheat oven to 350 degrees. In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are c...

1 pkg yellow cake mix 1/2 cup butter 1 1/2 cups corn syrup 1/2 cup brown sugar 4 eggs 1 cup chopped pecans Preheat oven to 350 degrees. Reserve 2/3 cup cake mix; set aside. In a medium mixing bowl, combine the remaining cake mix, butter, and 1 of the eggs. Mix until crumbly. Press the mixture onto the bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 minutes. Using an electric mixer, combine the reserved cake mix, syrup, brown sugar and remaining three eggs. Beat the mixture for 2 minutes. Pour over the partially baked crust. Sprinkle the pecans over the top of the mixture. Bake at 350 degrees for 30 minutes. Cut into cookie bars.  Note: File Photo

When we first started receiving cable tv, my mum and I loved watching this Indian cooking show called Cook it up with  Tarla Dalal . This was somewhere in the late 90s I think. I grew up watching Hindi movies so can understand the language while my mum doesn't so I was also the translator, hahaha. Even though most of her recipes are vegetarian I love her recipes. I even subscribed to her magazine. One of our favorite Indian recipe book in our home is this book by Tarla Dalal and it's always circulated among us sisters and our mother. This recipe is inspired by a recipe found in her book. She used bread koftas not chicken but I wasn't sure if the bread koftas will go down well with my meat loving man so made chicken koftas instead. I have made the sauce using both butternut and pumpkin, butternut gives a sweeter taste compared to the pumpkin.   It is great served with plain rice and a nice salad. Recipe: Chicken Meatballs In Spiced Pumpkin Curry Sauce recipe insp...

This is an old Tennessee hills recipe. 2 cups white corn meal 2 1/2 cups boiling water 1 1/2 tbsp melted butter 1 1/2 tsp salt 2 egg yolks, beaten 1 tsp baking soda 1 1/2 cups buttermilk 2 egg whites, beaten Preheat oven to 375 degrees. Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.  Photo from TOH used for reference only.

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies! Plus, they're fantastically easy to make, no baking required! Yields: Appx. 4 dozen Prep: 10 Mins. Cool at room temp: 30 Mins. INGREDIENTS 1-2/3 cups granulated sugar 1/2 cup unsweetened cocoa powder 1/2 cup condensed unsweetened milk 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt 1/2 cup creamy peanut butter 5 tablespoons unsalted cold butter, cut into 1/2" cubes 1 teaspoon vanilla extract 3 cups quick-cooking rolled oats 1/2 cup miniature marshmallows METHOD Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat. In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the  vanilla extract ; stir to combine. Fold in oats, then ma...

1 lb marshmallows 1/2 cup milk 1 #2 can crushed pineapple 1 pint heavy cream, whipped 1/2 cup chopped walnuts 1 1/3 cups Graham cracker or vanilla wafer crumbs Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry. To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze. To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.  Note: File Photo for reference.

1/2 cup salad oil 1/4 cup vinegar 1 tsp salt 1 tsp paprika (scant) 1/2 cup sugar 1/2 cup catsup 1/2 medium onion, grated juice of 1/2 lemon Put all ingredients in a pint jar and shake well. Will keep indefinitely in the refrigerator.  Note: File Photo

I usually have this incredible creamy vinaigrette on hand in my refrigerator, it's a fresh and tasty staple readily available at most times in my house... Yield: 2 cups Prep: 10 Mins. Refrigerate: Up to 7 days INGREDIENTS 1 cup mayonnaise 1 cup seeded and diced roma tomatoes 1/3 cup diced yellow onion 3 tablespoons cider vinegar 2 tablespoons Mazola oil 1/2 teaspoon garlic granules (or powder) 3 tablespoons dried parsley (or 1 tablespoon freshly chopped) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper METHOD Place all ingredients into the pitcher of a blender; puree until smooth. Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days. Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

This recipe is from an old church cookbook. 1/4 cup soft shortening 1/2 cup sugar 1 small egg 1/2 cup molasses 1 tsp soda 1/2 cup hot water 2 cups flour 1/2 tsp salt 1 tsp ginger 1/2 tsp ground cloves 1/2 tsp cinnamon Mix shortening, sugar, egg, and molasses. Stir in soda which has been dissolved in the hot water. Sift together flour, salt, ginger, cloves, and cinnamon and add to the other ingredients. Chill dough. Drop onto lightly greased cookie sheet. Bake until set (when lightly touched with the tip of your finger, almost no imprint remains). While slightly warm, frost with the following icing. ICING: 3/4 cup sifted confectioners' sugar 1/4 tsp vanilla 1 tbsp milk or cream Blend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick.  Note: File Photo

I got this recipe in the 1970s from one of my best friends when I was a young housewife in Southern Indiana. These pickles are great! Wash and cut into sticks enough cucumbers for 7 quarts. Pour boiling water over the cucumbers and let sit overnight. The next day, drain the cucumbers and pack into clean canning jars. Combine the following ingredients in a large saucepan and boil for 5 minutes: 7 cups cider vinegar 6 3/4 cups sugar 6 tbsp salt 3 tbsp celery seed 3 tbsp mustard seed 6 tsp tumeric Green food coloring, optional Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.

This recipe is from an old newspaper clipping. 4-serving size pkg of lemon gelatin 3/4 cup hot water 1 6-oz can frozen lemonade concentrate, thawed 1 1/2 cups powdered sugar 1 box lemon cake mix 4 eggs, lightly beaten 1/2 cup vegetable oil Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan. Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven. If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top. NOTE: This is a very moist cake that freezes easily.  Note: This is...

This recipe is from an old newspaper clipping. 2/3 cup shortening 2 2/3 cups white sugar 4 eggs 2 bananas, mashed 2/3 cup water 3 1/3 cups all-purpose flour 1/2 tsp baking powder 2 tsp baking soda 1 1/2 tsp salt 1 tsp ground cinnamon 1 tsp ground cloves 2/3 cup chopped pecans Preheat oven to 325 degrees. Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture. Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed. Note: File Photo

This recipe is from an old Midwestern church cookbook. 1/2 lb vanilla caramels (approx. 30 to 35) 1/2 cup water 1/4 cup margarine 2 slightly beaten eggs 3/4 cup sugar 1/4 tsp salt 1/2 tsp vanilla 1 cup pecan halves Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.  Note: File Photo

This recipe is from my childhood. My late aunt used to make this delicious dish. One of my favorites. 6 medium potatoes, peeled and diced 3 cups frozen peas White Sauce: 1 tbsp margarine 1 tbsp flour 1/4 tsp salt 1/8 tsp pepper 1 cup milk Velveeta cheese Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish--potatoes, peas, potatoes, peas. Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.  Note: File Photo

This recipe is from an old church cookbook. 1 cup white syrup 3 cups sugar 3/4 cup boiling water 1/2 cup vinegar 1/2 tsp cream of tartar 1 tsp vanilla Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooled enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.  Note: File Photo

4 cups water 1 cup quick grits 1 tsp garlic salt 1/2 lb smoked sausage 1 cup chopped onion 1 cup chopped green pepper 2 cloves garlic, minced 1 tbsp vegetable oil 1 3/4 cups salsa 1 can (15-oz) black beans, drained 2 cups shredded Cheddar cheese Sour cream, optional Chopped cilantro, optional Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish; set aside. In a large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Cut sausage in half lengthwise, cut crosswise into 1/4-inch slices. In a large skillet, heat the vegetable oil. Add the sausage, onion, green pepper, and garlic to the skillet. Cook until the vegetables are tender. Stir in salsa and black beans; heat through. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup of the cheese. Repeat layers with the remaining ingredients. Bake for 20 to 25 minutes or...

  I know I know I haven't posted a recipe for a while. Been busy, both kids had science projects for their school annual science fair so was busy helping them out with it. Had a really incredible cooking session with fellow blogger Selina of Taste Mauritius . Selina was in the Maldives for a couple of days and wanted to learn some local recipes. So invited her over on a Friday morning and had a blast. At first, I was terrified of having a complete stranger in my house. But we got on like old friends, talking about food, exchanging recipes etc. Anyway, back to the recipe of the day. Kangkung beef is a well-loved recipe here in the Maldives. I wondered would happen if I turned it into a pasta dish.  I know it sounds crazy right. But it worked really well and went down without much complaint from my boys. So give it a try and let me know how it turns out. Recipe: Kangkung Beef With Spaghetti 300-350g beef tenderloin, thinly sliced 1/2 red bell pepper, deseeded, thinly sliced 1 sm...

This recipe is from an old church cookbook, the picture is a file photo. 3/4 cup uncooked regular rice 1 tsp salt 1 tsp cinnamon 1 quart milk 1/2 cup sugar 1/2 cup raisins Preheat oven to 275 degrees. Mix all ingredients together in a 2-quart casserole dish. Place in a slow oven, 275 degrees, for 2 to 3 hours, stirring occasionally at first. Bake until rice is tender and creamy. Add more milk if the pudding starts to get too dry.

1 small head cabbage 2 medium onions, chopped salt to taste pepper to taste 1/4 cup vinegar 1/4 cup salad oil 1/4 cup sugar Shred small head of cabbage very thinly with a sharp knife. Add the onions to the cabbage, mix and and salt and pepper to taste. Mix the vinegar, salad oil, and sugar very thoroughly. Pour the vinegar mixture over the cabbage mixture. This slaw is best when it has at least a half hour to set before serving. Save any leftovers in a tightly covered bowl and refrigerate. This dish is also excellent the second day.

4 1/2 cups sugar pinch salt 2 tbsp butter 1 (12-oz) can evaporated milk 2 cups coarsely chopped pecans 1 pint marshmallow cream 12-oz semi-sweet chocolate 12-oz German Sweet chocolate In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.

This is an old depression era recipe. 2 cups sifted flour 1/2 tsp baking soda 1/2 tsp salt 1 egg, slightly beaten 1 cup buttermilk or sour milk 2 tbsp peanut butter 1 cup mashed ripe banana 1 cup chopped peanuts, optional Preheat oven to 350 degrees. Grease a 9-inch loaf pan and set aside. In a large mixing bowl, sift the flour, baking soda, and salt together. Stir in the egg, buttermilk, peanut butter and banana. Mix well to combine all ingredients. Stir in nuts, if desired. Pour into the prepared loaf pan and bake at 350 degrees for 1 hour. Remove from pan and cool on a wire rack.  Note: File Photo

This ad first appeared in Good Housekeeping Magazine in 1905.

Chocolate brownie: (I used a round shape of 18 cm) . 150 grams of butter Ghee (I used the best in the world of @benni_foods) 150 grams of chocolate 70% cocoa 2 eggs 1/2 cup demerara sugar (or xylitol) 2 tablespoons cocoa powder 3 tablespoons rice or oatmeal flour 1 tablespoon vanilla essence 150 grams of chocolate 70% chopped cocoa (optional) . Method of preparation: . Melt the chocolate with the butter in the microwave, wait to blend, add the two eggs and mix well, add the vanilla essence, the cocoa powder and the rice flour, finally add the chopped chocolate, grease a shape with butter and cocoa in powder, pour the mixture and bake in a preheated oven at 200 degrees for 25 minutes. . For the fake brigadeiro: . 1 fake condensed milk recipe, recipe here: #fakecondensedmilk+ 2 tablespoons cocoa powder + 2 tablespoons butter or coconut oil, stir all over low heat for about 10 minutes, let cool in a dish. . For the milk brigadeiro nest: . 1 fake condensed milk recipe, recipe here ???? # f...

This is a true Amish recipe from Anna Yoder who shared it with Wanda E. Brunstetter for her book of the same name. I grew up in Indiana where there are several Amish communities. Believe me, the Amish are very good cooks! 1 tablespoon Knox gelatin 1/4 cup cold water 1 cup sugar, divided 4 tablespoons flour 1/2 teaspoon salt 1 1/2 cups milk 3/4 teaspoon vanilla 1/4 teaspoon almond extract 1/2 cup whipping cream, whipped until stiff 3 egg whites 1/4 teaspoon cream of tartar 1 cup flaked coconut 2 (9 inch) baked pie shells In small bowl, soak gelatin in cold water; set aside. In saucepan, mix 1/2 cup sugar, flour, salt, and milk. Cook over low heat, stirring until mixture comes to a boil. Boil for 1 minute; remove from heat. Stir in softened gelatin. Cool. When partially set, beat until smooth. Blend in vanilla, almond extract, and whipped cream. In separate bowl, beat egg whites and cream of tartar until stiff. Add 1/2 cup sugar and beat until soft peaks form. Fold into gelatin mixture; ...

This recipe is from a lady who was like a second mother to me. She was the head cook at a country school back in the days when the ladies showed up at the school early and cooked a home-made lunch for the students and staff. This is one of the recipes she used. She is gone now but even into her 80s when I would go back to visit my home state she would have me over for dinner/supper and make this favorite dish for me. I so loved this special lady. 2 lbs ground beef 1 small onion, diced 1/2 bell pepper, diced 3/4 tsp garlic powder salt to taste 1 1/2 cups elbow macaroni 1 No. 2 can tomatoes, chopped slightly 1 lb Colby cheese, grated Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).  I do...

You'll never miss the meat with this hearty veggie lasagna, it's full-flavored and scrumptious, especially when served with sides of warm and crispy garlic bread and a garden salad tossed with a freshly made vinaigrette... Servings: (4-6) Prep: 20 Mins. Bale: 1 hour INGREDIENTS White Sauce 1-1/2 cup 2% low-fat small curd cottage cheese 2 tablespoons shredded Parmesan, plus more for topping 1 large egg, beaten 1 garlic clove, minced 1/2 teaspoon dry onion granules 2 tablespoons freshly julienned basil (from my garden) 1 teaspoon dry Italian herb blend 1 teaspoon kosher salt 1/2 teaspoon seasoning salt 1/2 teaspoon freshly ground black pepper Pasta 10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes) --drain, then pull apart using tongs to cool slightly Saut�ed Vegetable mixture 2 tablespoons Olive Oil 4 mini bell peppers: 2 orange, 2 red, diced ( from my garden ) 1/4 yellow onion, diced 2 medium zucchini, cut in half length...