Paula's Extra-Crisp Red Snapper with Butter-Toasted Pecans

From an unnamed cookbook: Because this recipe requires a bit more handling and because longer cooking time means a crisper coating, it is best with fillets of red snapper or any of the sturdier fish. Time: 30 minutes or less ½ c. flour ¼ tsp. cayenne, or to taste ¼ tsp. thyme (pref. fresh) 1 Tbsp. paprika Salt to taste ¼ c. peanut or vegetable oil ½ c. milk 4 red snapper fillets, about 6 oz. each, scaled or skinned (or 1 whole fish @ 2.2 lb) 4 Tbsp. (½ stick) butter 2⁄3 c. pecan pieces, plus some more for garnish (or ½ c. cashews?) Freshly ground black pepper to taste 2 Tbsp. freshly squeezed lemon juice 2 Tbsp. minced fresh parsley leaves

Mix together the flour, half the cayenne, and the thyme, paprika, and salt in a bowl. Heat the oil in a large skillet, preferably non-stick, over medium-high heat until it is good and hot (a pinch of flour will sizzle). Put the milk in a bowl. Dip the fillets, one by one, in the milk; dredge them in the seasoned flour, then put them in the pan. Cook over high heat, turning once, until nicely browned on both sides; total cooking time for fillets ½ to 3⁄4 inch thick will be 5-6 minutes. (The fillets will be white, opaque, and tender when done.) Remove the fish to a platter and keep warm, wipe out the pan and immediately melt the butter in it over medium heat. Add the pecans, the remaining cayenne, salt, and pepper, and cook, stirring frequently, until the pecans are lightly browned and fragrant, 3-5 minutes. Add the lemon juice and parsley. Spoon a portion of nuts over each fillet and serve immediately.

Paula's Simple Fresh Berry/Peach Pie

Baked 9" pie shell   Paula used a pâte brisée crust made with:   ½ c. almond flour   6 Tbsp. butter 1 qt. (4 c.) fruit, washed and hulled 2⁄3 - 3⁄4 c. sugar 3 Tbsp. corn starch 3 oz. cream cheese (optional) Sweetened whipped cream

If desired, spread cream cheese over baked cool pie shell. Glaze Mix: Crush 1 c. berries in 2⁄3 c. water, and simmer together for 3 minutes. Blend sugar, cornstarch, and 2⁄3 c. water; then add to berry mix. Boil 1 minute, stirring constantly. Spread a little glaze mix on bottom of crust. Add remaining 3 c. berries. Cover berries with rest of glaze. Refrigerate until firm, 2 hours. Keeps well in refrigerator for several days. Serve with sweetened whipped cream.

Janice's Squash Casserole

2 Tbsp. butter substitute or olive oil 2 med. zucchini, sliced 2 med. yellow squash, sliced 2 shallots (or 1 small onion), minced 3 garlic cloves, minced ½ tsp. mixed Italian spices (basil, marjoram, thyme,   rosemary, savory, sage, oregano) salt & pepper ½ c. fat-free half & half (or real cream) 1 c. whole wheat Panko breadcrumbs 1 c. shredded mixed Italian cheeses (Parmesan,   Mozzarella, Provolone, Asiago, Fontina, Romano)

Preheat oven to 450°F. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots/onions, and garlic. Season with salt & pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender (4-6 minutes). Add cream, and cook until thickened (about 5 minutes). Remove skillet from heat; stir in half of the breadcrumbs and half of the cheese. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining breadcrumbs and cheese; season with salt & pepper. Bake until top is golden (8-10 minutes).

Sue's Kale & Farro Salad
Sue's version is based on this recipe, but she substituted farro for bulgar and added vinegar because she didn't have enough lemons. Kale Tabbouleh by Melissa Clark
2⁄3 c. fine bulgur 3 Tbsp. lemon juice 1 shallot, finely chopped 2 tsp. ground cumin 1¼ tsp. fine sea salt, more as needed ½ c. extra-virgin olive oil, more as needed 1 bunch kale, stems removed, leaves finely chopped   (5 c.) 2 large ripe tomatoes, diced (about 2 c.) ½ c. torn mint leaves ½ c. diced radish Black pepper, as needed	Time: 30 minutes Yield: 4-6 servings From New York Times Cooking

Connie's Mother's Cranberry Bread
2¼ c. flour 2¼ tsp. baking powder 1 3⁄4 c. sugar ½ c. shortening (butter or oleo) ½ c. rum or brandy   (I have sometimes used apricot brandy) ½ c. milk 1 tsp. lemon juice 1 tsp. vanilla 2 eggs 1 c. fresh cranberries, rinsed	Preheat oven to about 360°F. Grease two loaf pans (can use Pam or similar spray). Mix all except berries, then fold in the cranberries at the end. Bake for 30-40 minutes in two loaf pans.

Connie's Mother's Spaghetti Squash

spaghetti squash 1½ c. grated Fontina cheese 2 Tbsp. oleo or butter ground pepper

Pierce the sides of the squash with a fork. Bake about 1½ hrs. at 350°F, turning a few times. Cut off the top quarter. Remove seeds and discard. Scrape out the spaghetti squash itself from both parts and discard the top. Mix the squash with Fontina cheese {this is the cheese she used--I bet others would be just as good}, add oleo or butter and some ground pepper. Put the squash mixture back in the shell and heat 15 minutes.

Ann's Asparagus Casserole
3 c. asparagus, cut in bite-size pieces and lightly sauteed 1½ c. grape tomatoes, cut in half 2 c. (8 oz.) shredded cheese 1 c. milk 6 eggs ¼ tsp. each salt & pepper 1 c. flour 1½ tsp. baking powder 1 Tbsp. olive oil	Preheat oven to 350°F. Grease 13x9x2" baking dish. Spread asparagus & tomatoes in dish; sprinkle with cheese. Beat remaining ingredients by hand until smooth. Pour over vegetables & cheese in dish. Bake uncovered until golden brown, 45-50 minutes. Let stand 10 minutes before cutting.

Ann & Stephanie's Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette

1 c. lentils, rinsed 1 c. quinoa rinsed 1 bay leaf 1 tsp. sea salt 1 carrot, peeled and grated 1 red pepper, seeded and diced 1 bunch scallions, chopped   (both the green and the white parts) ½ c. dried cranberries 1 c. walnuts, chopped and toasted 4 Tbsp. balsamic vinegar 6 garlic cloves, minced juice of 1 lemon 1 Tbsp. pure maple syrup 3 Tbsp. extra virgin olive oil ½ tsp. sea salt ¼ tsp. fresh ground pepper

In a large pot, place the rinsed lentils, rinsed quinoa and bay leaf. Cover with 2½ cups water. Bring to a boil, cover and simmer for 20 minutes. Drain any excess water and pour the mixture into a bowl. Add 1 teaspoon sea salt. Add the carrot, red pepper, scallions, walnuts and cranberries. Make the dressing by placing the vinegar, garlic, lemon juice, maple syrup, olive oil, ½ teaspoon salt and ¼ teaspoon pepper in a jar. Shake vigorously to emulsify. Pour over the lentil mixture. From Cooking Quinoa

Janice's Herb-Crusted Roast Pork Tenderloin

2 lean pork tenderloins   (cook times below are for about 1½ lb. each) ½ c. whole wheat Panko breadcrumbs 2 Tbsp. coarse prepared mustard   (e.g., Gray Poupon Country Dijon) Various spices -- I think I used roughly: ½ tsp. each dried parsley, basil, sage, black pepper 1 tsp. minced garlic ¼ tsp. salt

Preheat oven to 450°F. Put tenderloin on lightly-oiled roasting rack in foil-lined pan. Mix mustard and spices into a paste, then spread on top & sides of meat. Sprinkle breadcrumbs on top. Cover loosely with foil, and roast for 20 minutes. Remove foil and cook another 20 minutes. Replace foil loosely and let stand 5 minutes. Slice diagonally and serve. If time permits, smear the herb paste and marinate in the fridge for awhile before cooking.

Janice's Mother's Brunswick Stew

1¼ lbs boneless skinless chicken, thighs preferred   (or stew a 3-lb fryer and then remove skin & bones) 1 large onion, chopped 4 medium white potatoes, peeled & cubed   (which I usually omit to reduce carbs) 3 1-lb. cans diced seasoned tomatoes with juice   (preferably with mild green chilies) 1 lb. frozen baby lima beans 1 lb. frozen (or canned, drained) white shoepeg corn 3 pints chicken broth or stock 1 lb. sage pork sausage, cooked & crumbled & drained   (which I usually omit to reduce fat) 1 tsp. minced garlic 1 Tbsp. sugar (or Splenda/Truvia) 1 Tbsp. Worcestershire sauce Lots of black pepper, a little Tabasco, salt to taste

Brown chicken in a little oil in a soup pot, then just combine everything together. Bring to a boil, cover, and cook for at least 3 hours, stirring as needed -- the longer, the better. Add water or more broth if you're using potatoes. Taste and adjust seasonings after about 2 hours. Freezes well, and actually is better the second day.

Heidi's Zucchini and Chicken Cheese Casserole
6 zucchini, sliced 4 c. cooked chicken, diced 1 stick butter 3⁄4 c. cheddar cheese, shredded 1 c. sour cream 1 c. bread crumbs ½ c. parmesan cheese	Steam zucchini till tender. Drain well and pat dry. Place in casserole. Cook chicken. Add to casserole and lightly salt and pepper. Melt ½ stick of butter. Add cheddar and sour cream. Add to casserole. Melt other ½ stick of butter. Add bread crumbs, then parmesan. Sprinkle on top. Bake at 400°F for 20 minutes.

Connie's Sausage and Spinach Soup
about 2⁄3 package Italian sweet turkey sausage about 24 oz. chicken broth (and water if it seems necessary) 1-2 cans diced tomatoes 1 c. brown rice ½ large onion, chopped 6 oz. fresh spinach (rinsed)	Remove sausage from casings and brown (breaking it up as you cook it), together with the onion. Drain fat. Add broth, heat to boiling. Add tomatoes and rice, reduce heat, cover and simmer about 45-60 minutes (until the rice is done). Add spinach, cook until bright green (about 5-10 minutes).

Sue's Roasted Zucchini and Tomato Ricotta Pie
Making a crustless pie is a little tricky. The filling needs to be firm, yet soft enough that you don't lose the pie idea and end up with an eggy custard. This recipe works well, and it uses only 1 egg. It's a combination of roasted zucchini strips, roasted tomatoes and a light ricotta filling. It bakes together in only 20 minutes, but it needs extra time to rest: Thirty minutes or so allows the pie to firm up enough to be cut into pieces. A pie server will help transfer the slices to the serving plates. This is a lovely accompaniment for grilled, marinated chicken breast or shrimp kebabs. MAKE AHEAD: The zucchini and tomatoes can be roasted hours in advance. The pie needs to sit for 30 minutes before serving. 6 to 8 servings Note from Sue: I cut corners and just used canned drained tomatoes instead.
1¼ to 1½ pounds zucchini, trimmed and cut lengthwise into ¼-inch slices 1¼ to 1½ pounds tomatoes, each placed on its side and cut into ¼-inch slices, stem and bottom ends saved for another use 2 Tbsp. olive oil Salt Freshly ground black pepper 1½ c. part-skim ricotta cheese 1 large egg, lightly beaten 4 Tbsp. freshly grated Parmesan cheese 2 Tbsp. finely chopped basil (from about 10 leaves) 1 medium clove garlic, finely chopped	Position oven racks in the upper and middle thirds of the oven; preheat to 375°F. Line 2 rimmed baking sheets with aluminum foil, then spray the foil with nonstick cooking oil spray. Arrange the zucchini slices in a single layer on one of the baking sheets and the tomato slices on the other baking sheet. Drizzle the oil over the zucchini and tomato slices; sprinkle with salt and pepper to taste. Bake the tomatoes on the upper rack for about 15 minutes, until they start to sizzle around the edges. Bake the zucchini on the middle rack for about 20 minutes, turning the slices over once, until they are soft, pliable and just starting to brown around the edges. Let the tomatoes and zucchini cool for 10 minutes. Leave the oven set at 375°F. While they are cooling, combine the ricotta, egg, 3 tablespoons of the Parmesan, the chopped basil and pepper to taste in a mixing bowl; blend thoroughly. Spray the inside of a 9-inch pie plate with nonstick cooking oil spray. Line the bottom of the pie plate with a single layer of the zucchini slices. Spread one-third of the ricotta mixture in an even layer over the zucchini. Cover with a layer of tomato slices, then spread another third of the ricotta mixture evenly over the tomatoes. Create a second layer of the zucchini, then spread the remaining third of the ricotta mixture evenly over the zucchini. Top with a final layer of tomato slices. Sprinkle the remaining tablespoon of Parmesan cheese and the garlic over the tomato slices. Bake for about 20 minutes, until the ricotta layers are just set and the edges of the pie are slightly bubbling. Transfer to a wire rack and let the pie rest for 30 minutes before serving. When ready to serve, use a small, sharp knife to slice and a pie server to remove the slices. The pie can be served warm or at room temperature. From The Washington Post, August 4, 2010

Sue's Chopped Salad with Ginger Dressing
The salad I made was "inspired" by this recipe. I followed the recipe for the dressing pretty closely, and just used whatever vegetables I had on hand (cukes, peppers, spring onion, and shredded carrots), omitting the pasta.
Ginger Peanut Pasta Salad: 8 oz. corkscrew macaroni or fine noodles 20 fresh pea pods (tips and stems removed) 1 small cucumber (quartered lengthwise and sliced) 2 medium carrots (cut into long thin strips) 1 medium yellow and/or green sweet pepper (cut into thin strips) 3⁄4 c. thinly sliced radishes (optional) ½ c. bias-sliced green onions 3 Tbsp. snipped fresh cilantro 1 recipe Ginger Salad dressing (below) 1⁄3 c. chopped peanuts Ginger Salad Dressing: ¼ c. salad oil (I used less!) 3 Tbsp. rice vinegar 2 Tbsp. sugar 2 Tbsp. soy sauce 1 tsp. grated ginger root (I used much more!)	Combine dressing ingredients in a jar. Cover and shake. Can chill up to 3 days. Cook pasta according to package directions. During last 30 seconds, add pea pods. Rinse with cold water and drain. Combine pasta and veggies. Add Ginger Salad dressing and toss gently to coat. Cover and chill for 2-8 hours. To serve, toss salad and sprinkle w/ peanuts.

Cindy's Carrot Soufflé

1½ c. soft bread crumbs 1 c. milk 3 eggs, separated 2 c. finely grated carrots ½ c. finely chopped celery 3 Tbsp. minced fresh parsley 1 Tbsp. grated onion 1 tsp. salt ¼ tsp. pepper ¼ tsp. cream of tartar

Preheat oven to 325°F. In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a second bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325°F for 40-45 minutes or until a knife inserted near the center comes out clean. From Taste of Home

Connie's Bean Salad
Veggies: 1 can black beans 1 can black-eyed peas 1 can shoe peg corn (or half a bag of frozen) ¼ jar jalapeno peppers (chop up sliced ones) 3 stalks celery (chopped up) 1 small or ½ large red onion Marinade: 1 c. olive oil 1 c. cider vinegar 1⁄3 c. Splenda	Rinse beans and peas thoroughly and mix all veggies together. Combine oil, vinegar, and Splenda and heat until mixed. Cool slightly, then marinate all in the liquid. Drain and use a slotted spoon to serve.

Janice's Barbequed Chicken
Boneless/skinless chicken thighs or breasts Sauce: 1 c. cider vinegar 2 Tbsp. lime juice 1 Tbsp. Splenda 2 tsp. tamari sauce 1 Tbsp. prepared mustard ¼ c. SmartBalance 1 Tbsp. sesame oil ¼ tsp. black pepper ½ Tbsp. crushed red pepper	Combine all sauce ingredients in a saucepan, and bring to boil. Cool in fridge. Pour over chicken and marinate overnight. Grill and enjoy.

Janice's Roasted Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved (quartered if large) 2 cloves garlic, minced ½ c. extra-virgin olive oil ¼ c. water salt & pepper to taste	Preheat oven to 450°F. Toss together Brussels sprouts, garlic, oil, salt, and pepper in a ziplock bag. If time permits, stick in fridge for an hour. Spread in a single layer. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 30 minutes total. Stir in water, scraping up brown bits. Serve warm.

Sue's Apple Fennel Slaw
Slaw: 1 bulb fennel 2 Granny Smith apples 2 red apples Dressing: 1 Tbsp. fresh lime juice 1 Tbsp. rice vinegar or apple cider vinegar 3 oz. canola oil 1-2 Tbsp. granulated sugar ½ tsp. ground cardamom 1 Tbsp. chopped cilantro 1 Tbsp. chopped green onions Salt and pepper to taste	Core, but do not peel, the apples. Finely julienne (cut into thin matchsticks) fennel bulb and apples. Combine all dressing ingredients, adjust seasoning with salt, pepper and sugar. Toss fennel and apples with dressing. Marinate, refrigerated, at least 2 hours. Toss and serve. Note: I added an Asian pear, used lemon instead of lime juice, and omitted the cardamom.   From Edible Chesapeake

Janice's Baked Apples
4 baking apples, not peeled, cut in wedges   (e.g., Northern Spy, Ida Red, Granny Smith) 2 tsp. lemon juice ½ c. maple syrup (I use artificially sweetened) 2 tsp. ground Saigon cinnamon 1 tsp. vanilla extract ¼ c. Jamaican rum Optional: 6 tsp. raisins Optional: ½ c. chopped walnuts Optional: vanilla ice cream	Preheat oven to 350°F. Place apples in baking dish. Sprinkle with other ingredients and toss gently. Cover. Bake for 45 minutes, basting several times. Serve warm with ice cream.

Edith's Spinach Balls
2 10-oz. packs frozen chopped spinach 2 c. herb-flavored stuffing mix 1 large onion, chopped 6 eggs, well beaten 6 Tbsp. melted margarine ½ c. grated Parmesan ½ tsp. cayenne pepper 1½ tsp. garlic powder Optional: 1-2 tsp. Tony's creole seasoning	Cook the spinach according to package directions and drain well. Mix with other ingredients. Shape into walnut-sized balls and place on cookie sheet. Bake at 325°F for 15 minutes. Makes 6-8 dozen. (Edith makes them larger, 2-3 dozen.) Can be refrigerated or frozen and reheated for later use.

Janice's Disgustingly Healthy Oatmeal Cookies

3 c. rolled oats, uncooked (If you like 'em really dense & chewy, use half steel cut oats.) 1 c. melted SmartBalance "margarine" 3 eggs 1 tsp. vanilla extract 1 tsp. almond extract ½ c. skim milk 1 c. Splenda (or sugar) ½ c. whole wheat flour ½ c. flaxseed meal or other bran flour 2 tsp. baking powder ½ tsp. salt 1 tsp. cinnamon ½ tsp. ground cloves ½ tsp. ground nutmeg ½ apple, chopped ¼ c. raisins 1 c. chopped pecans or walnuts

Preheat oven to 400°F. Combine oatmeal & melted margarine in large mixing bowl. Add eggs, vanilla, almond extracts, milk, and Splenda/sugar to oatmeal mixture. Mix flour, baking powder, salt, cinnamon, cloves, and nutmeg in another bowl. Gradually add dry ingredients to oatmeal mixture and blend well. Stir in fruit & nuts. Drop rounded tablespoonfuls onto non-stick cookie sheet, and press with fingers into conventional cookie shape if desired. Bake at 400° for about 13 minutes. Makes about 3 dozen cookies.

Ann's Slivered Asparagus Sauté with Shallots
1- 2 lbs. thick asparagus, trimmed 2 Tbsp. olive oil salt pepper (I skipped this) 1 large shallot, finely diced 1 small garlic clove, minced 1 tsp. finely grated lemon zest (I skipped this) 2 Tbsp. finely chopped parsley (I used tarragon from Edith's garden) lemon juice to taste (I used ½ lemon)	Slice asparagus diagonally about ¼ inch thick, leaving the tops about 3 inches long. Heat oil in large skillet. Add asparagus, season with salt, saute over high heat till almost tender. Add shallot, garlic, lemon zest, parsley; toss well & cook 1 minute more. Season with lemon juice and pepper to taste. From Vegetarian Cooking for Everyone by Deborah Madison

Paula's Chickpea Spinach Stew

4 cups canned chickpeas (2 15.5-oz. cans) 1 tsp. ground cumin 6 cloves garlic, peeled ¼ c. olive oil 1 slice white bread, crust removed 2 Tbsp. paprika 1 pinch saffron, optional 2 Tbsp. vinegar (sherry or red wine) ½ lb. spinach, washed salt & pepper

Place chickpeas and cumin in a large saucepan with enough tap water to barely cover. Set aside. Sauté garlic in olive oil over medium to low heat. Remove garlic when garlic is browned (3 minutes). Toast bread in the same pan until golden (1 minute per side) and remove. Turn off heat. Add paprika and saffron, followed immediately by vinegar to keep paprika from burning. Pound garlic and browned bread in a mortar to make thick paste. Bring chickpeas to low boil, add spinach and simmer 5 minutes. Add paprika-saffron mix and garlic-bread paste to create thick stew and simmer 5 minutes. Salt and pepper. Serve with grilled fish &/or crusty bread.

Connie's Cucumber Namasu
2 cucumbers, with skin off and sliced very thin [extra tsp salt -->] Seafood, cooked (I usually use a little shrimp or crab meat) Sauce: 2 Tbsp. sugar or Splenda 3 Tbsp. vinegar 3 Tbsp. lemon juice 1 tsp. salt	Two methods: Recipe says sprinkle the cucumber slices with salt, refrigerate 15 minutes, then squeeze out excess. Instead I put them on plates with paper towels and no extra salt, with plates on top to squeeze out the water. Then mix seafood with cucumbers and the sauce and refrigerate several hours.

Janice's Pumpkin Hi-Fiber Muffins
2 cups whole grains   (I used 1 c. oat bran, ½ c. flax seed meal, and ½ c. whole wheat flour) 1 tsp. baking soda 1 tsp. baking powder 1 tsp. ground cinnamon ¼ tsp. ground allspice ¼ tsp. ground cloves ¾ c. sugar (or Splenda) ¼ tsp. salt 1 c. milk 1 egg, beaten ¼ c. vegetable or almond oil 1 can (15 oz.) mashed pumpkin 1 c. chopped pecans	Preheat oven to 375°F. Put paper liners in muffin cups. (To make removal easier, it helps to spray them lightly with canola Pam.) Mix dry ingredients except nuts. Separately mix wet ingredients, then stir into dry mix. Fold in nuts. Bake 28 minutes. Serve with margarine mixed with a little Splenda (or sugar) & vanilla.

Janice's Chili-Lime Chick Pea Salad
2 cans chick peas (30 oz.) ¼ tsp. ground chile pepper (preferably Chipotle)     OR 1 tsp. chili powder 1 tsp. sugar (or 1 packet Splenda/Stevia) ¼ tsp. salt ½ c. chopped cilantro ½ c. chopped red onion (less for a "hot" onion) 2 Tbsp. lime juice 1 c. hummus Optional: garlic to taste	Mix everything & chill at least 4 hours. Can be served on a bed of chopped cabbage (or any other firm green salad) if to be eaten right away.

Paula's Eggplant & Bulgur/Barley Casserole

½ medium onion, chopped 2 Tbsp. olive oil 2 large cloves garlic, minced 1 c. chopped fresh mushrooms ½ c. bulgur wheat   (I cooked 1/2 cup barley separately & added) ½ tsp. salt, pepper 1 c. boiling water 2 medium eggplants Olive oil 1 8 oz. can tomato sauce   (I used tomato pieces) ½ tsp. each of: basil, thyme, oregano 2 c. grated mozzarella (preferably Polly-O)   (Do not use fresh mozzarella)

Preheat oven to 350°F. Trim off both ends of the eggplant, slice thinly into rounds, salt on both sides and place in strainer in sink to drain. Mix tomato sauce with crushed basil, oregano and thyme in a small bowl. Sauté garlic and onions in olive oil until soft, stir in chopped mushrooms. Sauté an additional two to three minutes. Add bulgur wheat, mixing well with the vegetables. Sprinkle with salt and pepper. Add boiling water, cover and simmer until all the water is absorbed and the bulgur is tender (about 10 minutes). Press eggplant in between paper towels, rinse and pat dry again. Brush on both sides with olive oil. Place directly under broiler and lightly brown on both sides (8-10 minutes). Layer eggplant, one-third of the tomato sauce mixture, one-third of the bulgur with onions, mushrooms and garlic and one-third of the shredded mozzarella. Continue layering with the remaining ingredients. Cover and bake at 350°F for 30 minutes or until bubbling and golden. Approximately 1 hour to prepare. Approximately ½-1 hour to bake.

Janice's Baked Squash & Apples
1 large butternut squash, peeled & cut into large chunks 2 large apples, peeled, cored & sliced (sometimes I substitute an Asian pear for one apple) ¼ c. maple syrup (I use sugar-free) Sauce: ¼ c. melted margarine 1 Tbsp. oat bran (or flour or other thickener of choice) 1 tsp. salt ¼ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. allspice	Preheat oven to 350°F. Put squash & apples in baking dish (about 7x11). Blend the rest of the ingredients. Pour over squash & apples. Cover. Bake 50 minutes.