MAIN DISH. SPINACH LASAGNA Yields 8-10 servings

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1 SPINACH LASAGNA Yields 8-10 servings 1 (1.5 oz) spaghetti sauce mix 1 (6 oz) can tomato paste 1 (8 oz) can tomato sauce 1 ¾ cups water 2 eggs 1 pint ricotta or cottage cheese ½ tsp salt 1 (10 oz) package frozen chopped spinach, thawed and drained ½ cup Parmesan cheese, divided 8 oz sliced mozzarella cheese 8 lasagna noodles Preheat oven to 350 degrees. Lightly grease one 13X9 inch baking dish. In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat, then remove from heat and let cool. In a medium bowl, beat the eggs and combine them with ricotta or cottage cheese, salt, spinach and ¼ cup Parmesan cheese. Spread ½ cup tomato sauce mixture into the prepared baking dish. Place half of the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the remaining tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese. Cover dish securely with aluminum foil and bake for 1 hour in preheated oven. Let stand 10 minutes before cutting and serving. Submitted by Jean Bange

2 TANGY ASPARAGUS LINGUINI 2 Tbls margarine ¼ cup finely chopped onion 3 cloves garlic, minced 8 oz fresh asparagus, sliced into ½ inch pieces 2 Tbls white wine 2 Tbls fresh lemon juice Ground black pepper, to taste 6-8 oz linguini, cooked and drained ¾ cup provolone or Asiago chesses, shredded ¼ cup grated Parmesan cheese Melt margarine over medium heat in large skillet. Add onion and garlic and cook and stir until onion is soft. Add asparagus; cook and stir an additional 3-4 minutes Add wine and lemon juice; cook an additional 3-4 minutes. Season with pepper, remove from heat. In large bowl, toss hot pasta, provolone or Asiago cheese, and asparagus mixture. Remove to serving bowl or platter; sprinkle with Parmesan cheese. Garnish with strips of lemon zest, if desired. Serve immediately. Submitted by Marie LePage

3 VEGETARIAN BAKED PASTA Yields 8 servings 1 pound penne pasta 2 tablespoons olive oil 8 ounces Portobello mushrooms, cut into ½ inch pieces 1 teaspoon dried basil 1 teaspoon dried oregano 2 garlic cloves, minced 1 (28 oz) jar spaghetti sauce 4 cups mozzarella cheese 8 oz gorgonzola cheese, crumbled Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly. Set aside. Preheat oven to 350 degrees. Coat a 9 X 13 baking dish with olive oil. Heat 2 tablespoons olive oil in a large skillet. Add mushrooms and cook for 2 minutes, then add basil, oregano and garlic. Cook 1 minute more. Add spaghetti sauce to mushroom mixture and stir. To assemble, pour enough sauce into the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place 1/3 of the sauced pasta on top of sauce in pan. Top with 1 cup of mozzarella and ½ of the gorgonzola. Repeat for a second layer. Put the final 1/3 of the pasta in the pan and top with the final 2 cups of mozzarella. Bake for minutes or until cheese is browned.

4 WEST AFRICAN TUNA CASSEROLE Yields 6 servings 2 cups cooked, dried black-eyed peas ½ cup finely chopped onions 3 tablespoons vegetable oil 1 large chopped tomato 2 teaspoons crushed hot red peppers 2 cans flaked tuna, 7 oz. each 2 tablespoons tomato paste ½ teaspoon salt Au gratin topping: Combine 1 cup dry bread crumbs, 3 tablespoon melted butter, 1 cup grated cheddar cheese, and 1 teaspoon paprika. Preheat oven to 350 degrees. Place black-eyed peas in an ovenproof baking dish. Sauté the onions in the oil and add to the peas with the tomato and red peppers. Cover and bake for 15 minutes. Remove from oven and add tuna, tomato paste and salt. Cover the dish, return to the oven and bake 10 minutes without stirring. After the 10 minutes, stir and sprinkle with au gratin topping. Bake uncovered for 5 minutes. Submitted by Malachi Lawrence

5 ZATARAIN S DIRTY RICE Yields 4-5 Servings 2 ½ cups water 2 tbs vegetable oil 1 box Zatarain s dirty rice 1 individual package Yves meatless ground 1 cup celery, diced 1 cup frozen diced onion ½ cup frozen diced green pepper Combine water and vegetable oil and bring to a boil. Add remaining ingredients and return to a boil; reduce heat, stir, cover and simmer over low heat minutes. Remove from heat and let stand 5 minutes; fluff and serve. Top with grated cheese if desired. Submitted by Mary Ellen Camele