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Vegetarian cooking: Recipes the whole family will love Though I love a good steak or burger as much as the next carnivore, I must admit that usually I pay more attention to what goes with the meat (same goes for fowl or fish) rather than the main course itself. I love vegetables, pasta, and side dishes of all kinds. Thanksgiving is a case in point; often by the time I have piled my plate full of those delicious side dishes, I have almost forgotten about the turkey. Even if you are a meat lover, consider eating an all vegetarian menu at least a few times a week. And if you think vegetarian cooking is just about tofu and grains, you are really missing out. There are so many won derful vegetarian recipes and they taste so good, I promise you will not miss the meat. If the thought of not having a “main course" both ers you. try serving a heartier vegetarian dish, like lasagna. Here is one of my favorite vegetarian lasagnas. Instead of red sauce, this recipe uses a creamy, rich bechamel sauce. Try substituting your favorite vegetables for vari ety. I have used broccoli, pep pers. and even carrots. This combination of mushrooms, tomatoes, spinach, herbs, and zucchini is my all-time favorite. Even children love this ACROSS 1 Bond, for one 4 Means of pay ment 8 Shrek is one 12 Cry of surprise 13 Jai - 14 Go sightseeing 15 It’s a trill 17 Forum raiment 18 “A Streetcar Named Desire” role 19 Weeding implement • 21 Early hrs. 22 European cap ital 26 Alan Ladd classic 29 To a great extent 30 Expert 31 Dr. Banner's alter ego 32 TV Tarzan Ron 33 Bag 34 Chicken-king link 35 Actress Irving 36 Talk a blue streak? 37 Preparatory procedure 39 Summer abbr. 40 ETs craft 41 Orison 45 Very clever one 48 Clothing 50 Emanation 3 | a |~ | M 3 l' l l 1 n v Ji i h iMv h n v 3 a o H Q H V MMz' I HM .ZX f \ d3A v d dMo d|7r»Mß S \ \ \ mMP* n J d HJWJh V M \ \ JL £M £L SjEE yM v i X \/x s \ *□ v sma] 1 lbM* 3n h r \ \ \ £ d dMH VldMa NV H s \ \ \r —A m v sJhI vmMs w VMM v*i I I bMBFIq h M v ii 3i s J I / I V 5 0 -‘•Bp* N Ilg HV M I I j£££im ix 2 V M° h o J |a|H|o|oM H ls|v|oM A l d ls Adlen Robinson X *.>j one and it is a great way to sneak in some extra veggies for them. Vegetarian lasagna bechamel sauce 6 tablespoons butter 1/2 cup all-purpose flour 4 cups whole or low-fat milk pinch of nutmeg (prefer ably freshly grated) salt and pepper to taste 1/2 cup grated Parmesan cheese The lasagna 2 tablespoons olive oil 1 onion, minced 5 garlic cloves, minced 5 cups thinly sliced mush rooms 1 package triple washed fresh spinach 1(14 ounce) can diced tomatoes, drained well 1/3 cup dry red wine (or water) 1 cup fresh basil, minced 2 teaspoons fresh thyme, minced 1/3 cup fresh parsley, minced salt and pepper to taste 1 box no-boil lasagna 2 medium zucchini, thinly sliced into rounds 1 cup fontina cheese.grat ed King Crossword _ 1 p [3 |M4 [5 [6 F [9 110 In __ _ _______ . ——— - - _ ■p~ 20 | [23 24 25 26 27 28 ■■29 ■■3 o 31 ■■32 ■■33 34 ■■3 s ■■36 ' _______ZZiHHHh 42 43 44 45 46 47 ■■4 B” 49 50 ■152 dIIIdI I H I I 51 Pianist Gilels 52 Hardly ruddy 53 Dweeb 54 Incense 55 Old-time soap ingredient DOWN 1 Piglets’ par ents 2 Excellent, in today’s jargon 3 Times gone by 4 Blondie’s biggest hit 5 Wanted-poster datum 6 - Diego 7 Autobahn © 2004 King Features Synd., Inc. IN THE KITCHEN 1/2 cup Parmesan cheese, grated 2 1/2 cups mozzarella cheese, grated First make the bechamel sauce: In medium sized saucepan, melt butter over medium heat. Whisk in flour and cook for several minutes. Whisk in milk, stirring constantly until flour is incorporated. Add nutmeg, salt and pep per. Raise heat and bring sauce to a boil, whisking constantly. Remove from heat and stir in Parmesan cheese. This sauce can be pre pared, covered and chilled several days ahead of time. Prepare vegetable sauce: In a large skillet, heat olive oil over medium-high heat. Add onion and sautd about 10 minutes. Add garlic, and mush rooms and saute until mush rooms begin to brown and the juices have almost all evaporated. Stir in tomatoes and wine and cook until the juices thicken, about five minutes. Stir in spinach and remove from heat. Stir in basil, thyme, parsley, salt and pepper. Like the bechamel sauce, this sauce can also be pre pared. covered and chilled several days ahead of time. To assemble lasagna: Spray a 9x13-inch baking 8 “Animal House” role 9 Stickum 10 Bad hairpiece 11 Mound stat 16 Devoid of con tent 20 Scull propeller 23 Practice pugilism 24 Circle portions 25 Heard reveille 26 “Pygmalion" playwright 27 Shake in the grass? 28 Banned fruit spray 29 Take to the skies 32 Authorize 33 Musical based on “Some Like It Hot” 35 “- Wiedersehen” 36 Spoil 38 Piped-in pop 39 “Enchanted 42 Long, mourn ful cry 43 Online auction site 44 Actress Russo 45 Move back and forth 46 Shade 47 Rage 49 Blue?" dish with nonstick cooking spray. If sauces were chilled ahead of time, heat them so they are not so thick. They do not have to be piping hot, just warm. Spread a thin layer of bechamel sauce on the bot tom of the dish. Add four no-boil lasagna noodles. Cover with 1/3 of the veg etable sauce, 1/3 of the zuc chini slices, 1/3 of the bechamel sauce, then 1/3 of all three cheeses. Repeat this layering two more times. Cover lasagna with foil. You can prepare the entire lasagna up to 24 hours ahead of time but bring to room temperature before baking. Bake lasagna covered in a pre-heated 375-degree oven for 30 minutes. Remove foil and bake another 25-30 minutes until golden and bubbly. Remove from oven and let stand for 15 minutes before cutting. • • • Mexican food is a always a favorite at out home. These vegetarian enchiladas are a nice change from the normal taco fare. You can use corn or flour tortillas, but since my chil dren prefer flour, those are the ones I usually use. This entire dish can be prepared ahead of time and refrigerated. A great way to feed a crowd. Vegetarian enchiladas The filling: 2 Tablespoons olive oil 1 onion, minced 1 zucchini, minced 1/2 cup red pepper, minced 2 cups frozen com 1(15 ounce) can pinto beans (or black beans) rinsed United States Senate Candidates Al Bartell Herman Cain Mac Collins Johnny Isakson Forsyth County Sheriff Candidates Gary Beebe Ted Paxton And any additional registered Candidates THURSDAY, MAY 6 6:00 PM Cumming City Hall Sponsored by The Forsyth County Republican Party The Forsyth County Nows This meeting is part of a continuing series of Town Hall Meetings sponsored by the Forsyth County Republican Party with the cooperation of the Forsyth County News. ALL citizens are invited to | E attend and encouraged to participate, regardless of political affiliation. For more information, contact JULY 20 Jim Harrell at (770) 887-2927. FORSYTH COUNTY NEWS Friday, April 30. 2004 - well in a colander 1 small can chopped green chi lies Splash of Tabasco if desired 1 teaspoon dried oregano 1/4 cup cilantro, minced salt and pepper to taste The sauce: 2 cups of your favorite salsa 3/4 cup heavy cream 2 cups Monterey Jack cheese, grated 1 cup cheddar cheese, grated 8 (8-inch) flour tortillas Make filling: Heat oil in a large skillet over medium heat. Add onion and saut£ 10 minutes until onion begins to brown. Add zucchini and red pep per and cook about 10 more minutes. Stir in corn, beans, green chilies, Tabasco, oregano, cilantro, salt and pepper. Remove skillet from heat and set aside until filling has cooled. Make sauce: In a medium bowl, combine salsa and cream. Spray two shallow baking dishes (12x2x7-inch) with non-stick cooking spray. Spread a thin layer of the sauce on the bottom. Assemble enchiladas: Mix one cup of the Monterey Jack and the cheddar cheese into the cooled filling. Spoon some filling onto each tortilla and roll them up. Place seam side down in the baking dishes. Do not crowd them. Pour remaining sauce over enchiladas, then sprin kle with the remaining cheese. Bake enchiladas in a pre heated 350-degree oven for 30 minutes. • • • No, this is not something my children would eat, but 1 love this hearty soup. It is a robust soup that keeps well for several days. Delicious with a crisp salad and some crusty bread. Barley and mushroom soup 1/4 cup olive oil 2 onions, minced 5 garlic cloves, minced 1 pound white iryash rooms, coarsely chopped (or substitute shitake, cremini, or portabello mushrooms) 8-10 cups vegetable stock 1/2 cup celery, minced 1 cup carrots, minced 1/2 cup barley, rinsed and drained 2 teaspoons fresh thyme 2 tablespoons tamari soy sauce (or regular soy sauce) salt and pepper to taste 1/4 cup fresh parsley, minced Heat the oil over medium heat in a large stockpot. Stir in onions and cook until golden, about 10 min utes. Add garlic and mush rooms and continue cooking about 10 more minutes, until mushrooms begin to brown. Stir in remaining ingredi ents except parsley and bring to a boil. Lower the heat to low and cover soup. Cook about an hour, stir ring occasionally, until barley is very tender. Add more stock if soup is too thick. Stir in parsley just before serving. Aillen Robinson's Food column is published in every Friday's newspaper. Her "Home Matters" column is published in every Sunday's newspaper. She welcomes reader tips, suggestions and comments. Please email her at a4kidz@bellsouth.net or write to her at the newspaper. PAGE 5A