Spinach and Cheese Lasagna

2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
salt
1 15 oz container ricotta
1/2 cup grated parmesan
16 oz grated part skim mozzarella
12 lasagna noodles
1 10 oz packages frozen chopped spinach, thawed and squeezed dry

1. Combine tomatoes, garlic, oregano and 1 tsp salt in a large bowl. In a seperate bowl, stir together ricotta, parmesan and 3/4 of mozzarella.

2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat iwth two more layers of noodles, spinach, ricotta micture and tomatoes. Top with a layer of noodels and remainign mozzarella.

3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.

Tips: This recipe calls for the regulare lasagna noodle, not the no-boil variety. To make sure the lasagna is cooked insert the tip of a sharp paring knife into the nodles; it should pierce them easily. Try different veggies: try broccoli and mushrooms.

Mushroom Risotto

2 cups Arborio rice
1 cup white wine
4 cups vegetable broh
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed golden mushroom soup
1 tsp bottled minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 cup grated parmesan cheese

1. Stir together Arborio rice, wine, vegetable broth, cream of mushroom soup, golden ushroom soup, garlic, mushrooms, salt, pepepr and dried tyme in a 4-5 qt slow cooker. Cook on high-heat setting for 2 hours, stirring every 30 minutes.

2. Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10-15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh theyme if desired.

Stuffed Crescents

1 8-oz container refrigerated crescent roll dough
6 tbs shredded sharp cheddar cheese
6 shredded parmesan cheese
6 tbs onion flavored cheese spread

1. Preheat oven to 350' Lay dough for each crescent roll flat on a clean surface. Fill each of 3 rolls with 2 tbs cheddar cheese, each of 2 rolls with 3 tbs prmesan cheese, each of 3 rolls with 2 tbs ccheese spread. Roll up each crescent to enclose filling.
2. Places, seam sides down, onto a cookie sheet. bake for 20 minutes or until cooked thoroughly and golden on top. Cut each roll in half and serve hot.

Veal parmigiana

1 egg
1/4 tsp salt
3 tbs cracker crumbs
1/3 cup grated parmesan cheese
4 veal cutlets, about 1 lb
2 tbs vegetable oil
1/4 cup dry vermouth
1 medium onion, minced
1 cup (4 oz) shredded mozzarella cheese
1 can (8 oz) tomato sauce
1/8 tsp pepepr
1/8 tsp oregano

Beat egg and salt in shallow dish. Combine cracker crumbs and parmesan cheese on waxed paper square. Place each veal cutlet between 2 pieces of waxed paper and pound with smooth surfaced meat mallet until 1/4 inch thick. Dip veal in egg, then in cracker crumbs, and set aside. Preheat 9 inch microwave browning dish 7 minutes on High, adding vegatable oil after preheating. Brown 2 veal cutlets at a time as follows: lay cutlets on dish, cover with waxed paper, and cook on High 1 1/2 -2 minutes. Turn and cook on High 1- 1 1/2 minutes. Remove and set aside. Brown second 2 cutlets in same manner. Then, arrange all 4 cutlets in browning dish. Add vermouth, sprinkle onion over meat, top with cheese, then sauce and season with pepper oregano. Cook, covered on BAKE (level 60) for 10 mintues, or until sauce is hot and cheese melted