Vegetarian bean lasagna

1 tablespoon vegetable oil (such as canola)
1 cup chopped onion
2 cloves garlic, minced
1 14-ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 14-ounce can Beans in Tomato Sauce
1 cup 2% cottage cheese
1 1/2 cups grated part skim Mozzarella
1 10-ounce can mushroom pieces, drained
1 egg, beaten
8 oven-ready lasagne noodle

In a medium skillet heat oil over medium heat; add onion and garlic. Sauté until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes.

In a small bowl combine cottage cheese, 1 cup Mozzarella cheese, mushrooms, and egg; mix well. In a greased 9 × 13-inch baking dish, place one-half of the noodles; top with half the cheese mixture and half the bean mixture. Repeat layers and sprinkle remaining cheese on top.

Bake in 325ºF (160º C) oven 40-45 minutes or until heated through. Serve with a tossed salad.

Green Tea Ginger sparkle

1 1/3 cups Tea Concentrate (made From Premium Green Tea)
1/4 cup finely chopped crystallized ginger
2 2/3 cups chilled ginger ale
Ice cubes


Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice-filled glasses.

Tiramisu

LADYFINGER CAKE
2 2/3 cups cake flour
2 2/3 cups confectioners' sugar
4 California Fresh Eggs
OR
7 ounces liquid or frozen whole egg product
16 large California Fresh Eggs, separated
OR
11 1/2 ounces liquid or frozen egg yolks
AND
18 1/2 ounces liquid or frozen egg whites
1 cup Kahlúa or coffee liqueur

FILLING
1 1/2 pounds cream cheese
OR
1 1/2 pounds Marscapone
1 1/2 cups granulated sugar
3/4 cup Marsala wine
9 large California Fresh Eggs
OR
6 1/2 ounces liquid or frozen egg yolks

FOR LADYFINGER CAKE: Beat egg whites until soft peaks form.
Fold in confectioners' sugar and then beat until mixture is stiff.

Beat egg yolks with whole eggs until thick and lemon colored.
Fold yolks into white mixture.Fold flour into white/yolk mixture.
Spread thinly (about 1/4-inch deep) over the surface of a well greased full size sheet pan.Bake at 375 degrees F. for 12-14 minutes or until surface is lightly browned.
Turn out of pan and allow to cool.
Cut into even quarters. Brush with coffee liqueur just before assembling.

FOR FILLING: Whip egg yolks, sugar and Marsala wine until fluffy.
Add cream cheese or Mascarpone in small pieces, beating continuously until mixture is thick and smooth.
Chill until consistency of icing.

ASSEMBLY: Spread cheese mixture about 1/4 inch thick over surface of first cake layer.Add second layer and spread cheese. Continue three times until the cake is four layers high ending with a cake layer.
Glaze with dark chocolate or sift dark cocoa powder over the top.
Cut into portions. KEEP REFRIGERATED AT ALL TIMES.

Strawberry Pie

1/2 cup Honey
1/2 cup sugar
3 tablespoons cornstarch
1 cup water
Dash salt
1 baked 9-inch pie shell
1/4 teaspoon vanilla
3 tablespoons strawberry gelatin
red food coloring
1 1/2 pints fresh strawberries (3 cups)

Combine Honey, sugar, cornstarch, water and salt and bring to a boil. Remove from heat and mix in gelatin, vanilla and a few drops of red food coloring. Cool.
Fold in strawberries and pour into baked pie shell. Keep refrigerated until ready to serve. Top with whipped cream if desired.