Cooking advice

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Summer Lasagna Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

8 oz Can Tomato Sauce

1/4 ts Basil leaves

1/8 ts Fresh Ground Pepper

1 c Ricotta cheese

1 ts Parsley

1 lg Tomato

1 md Onion, chopped

1/4 ts Salt, optional

1/4 ts Oregano leaves

1/2 c Shredded Mozzarella Cheese

3 md Zucchini, about 9-in.long

2 tb Grated Parmesan Cheese

1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small

mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.

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<h1>Summer Lasagna</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Can Tomato Sauce <P>1/4 ts Basil leaves <P>1/8 ts Fresh Ground Pepper <P>1 c Ricotta cheese <P>1 ts Parsley <P>1 lg Tomato <P>1 md Onion, chopped <P>1/4 ts Salt, optional <P>1/4 ts Oregano leaves <P>1/2 c Shredded Mozzarella Cheese <P>3 md Zucchini, about 9-in.long <P>2 tb Grated Parmesan Cheese <P>1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small <P>mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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