Printed by: LEHEY_GREG @ESSG
Sent:    25 Aug 87  10:59
From:    ELSTON_PEARL @THAMES
To:      DL.COSIG @ESSG
Subject: COSIG: 1 Vegetable, 1 Chicken so impartial eh!

Hi - I am being solicited by TIME/LIFE books, but they did include a
   free recipe leaflet and they both sound really good so here they
   are:


VEGETABLE LASAGNE ROLL-UPS

SERVES 6:
Cooking Time 35-40 minutes
Total prep time - 1 hour

250g Lasagne
500g Ricotta cheese
125g Mozarella cheese
2 small Broccoli stalks, steamed for 5 mins, drained and chopped
70g  sliced fresh Mushrooms
2    Spring Onions chopped or 2 tbspns freshly chopped chives
15g  mixed chopped fresh Basil and Oregano, or 2 tspns dried of each

Sauce
15g  chopped fresh Parsley
     fresh Tomato sauce
4    large Tomatoes, peeled seeded and chopped
1 1/2 tbspns chopped fresh Basil (or 1 tsp dried)
1 tbspn chopped fresh Oregano or      ditto
1    Garlic clove finely chopped or minced.
3 tbspns Tomato paste
1    small Bay leaf
     freshly ground black Pepper

Preheat oven to 180C. Bring a large pan of water to boil and add
Lasagne Cook for 12-15 mins, or until lasagne is tender. Drain, and
spread out on a towell to dry.

To make the sauce, combine the tomatoes,basil,oregano,garlic,tomato
paste, bayleaf, and black pepper to taste in a pan. Bring to a boil,
reduce heat and simmer for 10 minutes. Set aside.

In a bowl combine cheeses, vegetables, herbs. Spread half the Tomato
sauce in bottom of a 33cm by 28cm baking dish. Spoon some of the
vegetable mixture onto a strip of lasagne and roll-up -jelly roll
fashion. Place roll seam down on top of tomato sauce in bottom of pan
and Repat with rest of Lasagne.  Pour the rest of the Tomato sauce
over the rolls and bake for 35-40 mins.

Serve with and Endive and Watercress Salad, a loaf of Crusty Bread and
a bottle of dry red wine - yummy!  Calories = 507. cholestrol 58mg.

                - - - - - - - - - - - - - - - - - -

RASPBERRY CHICKEN

SERVES 4
Cooking Time 20 mins
Total prep Time 30 mins

2  large Chicken breasts, skinned, boned and halved
   freshly ground black Pepper
1 tbspn Butter
1 tbspn vegetable Oil
100g  fresh Raspberries
2 tbspns finely chopped Shallots ( or spring onions )
2 tbspns dry white Wine
1 tbspn  Raspberry Vinegar
8 cl   Chicken stock
8 cl   double Cream


Flatten the chicken breasts slightly with the flat of a knife. Season
them with pepper.  In a heavy 30 x 25 cm Frying Pan, melt the butter
with the oil over a low heat, saute the breasts until golden approx
3/4 mins each side. Transfer to a heat dish and keep warm.

Puree a third of the Raspberries through a seive over a small mixing
bowl.  In a large, heavy pan bring shallots, wine and raspberry
vinegar to a boil and simmer.  When the liquid has reduced by half,
whisk in the stock, 1 tbspn pureed Raspberries and cream.  Simmer
sauce for 5 mins until slightly thickened.  Return Breasts to the pan
and continue to simmer for 5 mins more, basting them frequently.
Transfer breast to a serving platter. Add the remaining whole
raspberries to the sauce in the pan and shake gently so as not to
break them up. warm for 1 minute. spoon over breasts and serve.

Frozen Rasperries may used.  Serve with Rice seasoned with grated
lemon rind. a green salad vinaigrette and a chilled Rose Wine. Sounds
good too!  Calories = 341  Chol: 96 mg

I hope you enjoy them!
Pearl