Created for and dedicated to everyone who wants to EAT WELL WHILE EATING RIGHT. More than 400 delicious recipes --- appetizers through dessert including a Life Guide to Good Health Cooking and Shopping Tips and a Fat-Cholesterol Chart. The recipes for this cookbook have been selected from thousands submitted by friends, volunteers, and nutritionists of the AHA and its affiliates and chapters across the country. The AHA carries on programs through the fifty-five affiliates listed and their chapters, divisions, and units. Recipes selected, compiled, and tested under the direction of Ruthe Eshleman and Mary Winston, Nutritionists of the American Heart Association.
Random Sample Recipes:
RICOTTA LASAGNA SWIRLS
8 lasagna noodles, cooked
FILLING:
1 package fresh spinach
2 tablespoons parmesan cheese
1 cup ricotta cheese
¼ teaspoon nutmeg
Salt and pepper
SAUCE:
2 cups tomato sauce
2 cloves garlic, minced
½ cup onions, chopped
1 tablespoon oil
½ teaspoon basil
Salt and pepper to taste
Wash spinach thoroughly, chop finely and put in a pan with a tight fitting lid. Cook over low heat for 7 minutes. Drain and squeeze out excess juice. Mix spinach with cheeses, nutmeg, salt and pepper.
Spread mixture evenly along entire length of each noodle, roll each one and place on its side, not touching, in an oiled 8x8-inch shallow baking dish.
To make sauce, sauté garlic and onions in oil, add tomato sauce, basil and seasonings. Simmer 15 to 20 minutes.
YIELD: 4 Servings
SHOO FLY PIE
A Pennsylvania Dutch delight!
Pie pastry for a 9-inch one-crust pie
1-3/4 cups flour
2/3 cup firmly packed light brown sugar
1/8 teaspoon salt
¼ cup margarine
1 teaspoon baking soda
1 cup boiling water
½ cup molasses
Preheat oven to 350-degrees F.
Line a 9-inch pie pan with pie pastry. Combine flour with brown sugar and salt. Cut in the margarine until the mixture resembles corn meal. Reserve 1 cup for the topping, and pour remainder into the pie shell.
Add baking soda to the hot water, stir in the molasses and pour over the crumbs in the pie shell.
Sprinkle reserved crumbs on top, and bake 40 to 50 minutes, or until crust is browned and filled has puffed up. Serve warm.
YIELD: 8 Servings
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