1 head cauliflower
1 Tbsp oil
1 medium onion, chopped
4 cloves garlic, crushed
½ tsp salt
¼ cup flour
1 ½ cups water
½ cup milk
¼ tsp celery seed
½ tsp ground ginger
1 Tbsp curry powder
1 cup grated cheese (mozzarella)

Wash and cut cauliflower into florets (about 5 cups needed). Steam until barely tender. Heat oil; add onions, garlic, and salt. Cover and sauté until tender. Add flour and stir until blended. Add water and milk; cook and stir until thickened (a wire whisk helps). Add seasonings; mix well. Add cheese and drained cauliflower. Serve over rice or noodles.

Makes 4 servings
serves 6

4 large sweet potatoes (about 2 1/2 pounds)
2 tablespoons butter
1 large onion, sliced thin (or 2 medium)
4 garlic cloves, minced
1/4 cup fresh sage leaves, chopped (or 2 tablespoons dried sage)
1/4 teaspoon chipotle pepper powder (optional)
1 cup cream
1 1/2  cups milk

1 tablespoon butter
1/2 cup breadcrumbs
1/2 cup Parmesan

Heat the oven to 350°F and grease a 9x13 casserole or gratin dish. Peel and slice the potatoes. Toss them in a bowl with a little olive oil and salt and pepper.

Heat the butter in a heavy skillet and slowly caramelize the onions. When the onions are dark, add the garlic and cook just until golden. Reserve two tablespoons of the chopped sage (or 1 tablespoon if using dried) and add the rest to the onions, along with the chipotle powder, cream and milk. Cook until the cream mixture is slightly reduced then remove from the heat.

Layer the potatoes in a greased casserole dish with the onions, lifting them out of the cream with a slotted spoon. Pour the cream over the top and bake for about 30 minutes or until the potatoes are barely tender.  If not enough liquid remains, add additional milk around the perimeter until there is 1/4-1/2 inch of liquid in the bottom of the dish.

Heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove from heat and toss with the Parmesan. Sprinkle over top of the gratin and return to the oven for about 15 minutes or until brown and crispy.
Vegetable oil for frying
6 corn tortillas
1 can refried beans
2 cups grated cheese (Monterrey Jack or Cheddar)
6 eggs
2 cups shredded lettuce
Salsa (optional)

Heat vegetable oil in small frying pan.  When hot, add tortillas one at a time to crisp, flipping once.  Place fried tortillas on paper towel-lined plate and put in oven to keep warm.

Heat beans in small pot and spread evenly over each tortilla.  Cover with grated cheese and place back in oven to melt cheese.

As cheese is melting, fry eggs to taste.  Place an egg on each tortilla and serve with salsa (if desired) and shredded lettuce on top.

Serves 2-4.
Makes 5 servings

¾ c.         lentils, uncooked
3 ½ c.      water
½ c.         brown rice, uncooked
¼ c.         onion, chopped
¼ c.         white wine
½ tsp.      basil
½ tsp.      salt
¼ tsp.      oregano
¼ tsp.      thyme
¼ tsp.      garlic, minced

Preheat oven to 350 degrees.  Combine in an ungreased 1 1/2-quart casserole, cover and bake for 1 ½ to 2 hours.  It should be moist, but not runny.

3 TB         mozzarella cheese, grated

Spread over top of lentils and bake for an additional 5 minutes.
2 tablespoons butter
1/2 onion, minced
1 teaspoon minced garlic
2 1/2 - 3 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 - 2 1/2 cups shredded mozzarella cheese
3 eggs, well beaten
3/4 to 1 1/4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Bake empty pie shell for 5-7 minutes.

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Cover crust with shredded cheese and press into bottom of crust. Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 45 minutes, or until center has set.
10 eggs (or egg beaters 2 ½ cups)
½ cup flour
1 tsp baking powder
½ tsp salt
16 oz sm curd cottage cheese
1 lb shredded jack cheese (I use whatever type I have)
½ cup margarine/butter, melted
(1) 4oz can diced green chiles (or ¼ cup green onions)

Beat eggs or place egg substitute in large bowl and add flour, baking powder, salt, cottage cheese, jack cheese, melted butter and blend until smooth. Stir in chiles or green onions.
Pour into a buttered 9x13 pan and bake for 35 minutes @ 350 or until top is browned and center is firm. Serve hot.
(Leftovers can be frozen and reheated in microwave.)
1 box Barilla no-cook lasagne noodles
1 jar favorite tomato sauce
1 16-oz. container cottage cheese
1 pound mozzarella cheese, shredded
4 cloves minced garlic (optional)
1 pound cooked ground turkey (optional)

In a 9x13 pan, line bottom with 3-4 noodles, cover with tomato sauce (1/3 jar), spread 1/2 of container of cottage cheese, and 1/3-pound of shredded mozzarella cheese. Optional - add 1/2 pound cooked ground turkey and/or 2 cloves of minced garlic between cottage cheese and shredded cheese layers. Repeat same steps for second layer. For third layer, repeat steps for noodles, sauce, and shredded cheese only.

Cover with foil and bake in oven at 350 degrees for 60 minutes or until noodles are tender and cheese is melted through.
12 oz. Macaroni noodles
¼ c. Butter
¼ c. Flour
3 c. Milk
2 c. Cheddar cheese, shredded
1 c. Mozzarella cheese, shredded
¼ tsp. Worcestershire sauce
¼ tsp. salt

Preheat oven to 350 F. Cook the macaroni according to package directions, for the minimum suggested time; drain.

In a 3-quart saucepan, over medium-high heat, melt the butter. Stir in the flour until absorbed. Using a whisk, stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to a boil (make sure you get all the edges of the pot so that there are no clumps in the bottom). Stir in all cheeses, the Worcestershire sauce, and salt. Remove from heat and continue stirring until cheeses are melted. Stir in the cooked macaroni. Pour into a greased 9-inch-square baking pan. (I usually use a 9x13)

Bake 30 to 45 minutes or until mixture is heated through and bubbly.
½ c. Onion, chopped
2 cloves Garlic, minced
1 Tbsp. Oil
2 Tbsp. Chili powder
1 tsp. Ground cumin
½ tsp. Oregano
½ tsp. Red pepper flakes
2 Tbsp. Tomato paste
(1) 29-oz. can Crushed tomatoes
2 c. Vegetable broth
(2) 29-oz. cans Pinto or red kidney beans
Salt and pepper to taste

In a large saucepan, briefly cook onion and garlic in oil. Stir in spices, tomato paste, crushed tomatoes and vegetable broth. Bring to a boil; stir and reduce heat to simmer. Drain the liquid from the beans and add to saucepan. Allow chili to thicken before serving. Add salt and pepper to taste.

Sprinkle cheddar cheese on top.

Can also add cooked ground turkey or beef to the recipe.
6 tbsp margarine
2 teas cinnamon
1/4 c. sugar
2 lg Granny smith apples
4 eggs
1 cup flour
1 cup milk

In a 10-12" ovenproof frying pan, melt margarine over med heat, stir in cinnamon and sugar. Thinly slice the apples into the fry pan (sometimes I peel, most of the time I leave the skin on) Cook, stirring until apples are translucent, about 5 minutes. Place pan, uncovered, in a 425 oven while making the batter. In a blender or mixer, whirl eggs and flour until smooth. Blend in the milk. Pour the batter evenly over the apples. Bake uncovered, until puffy and golden, about 15 minutes. Dust with powdered sugar, and let stand 5 minutes. Serve.