Saturday 24 August 2013

[www.keralites.net] Beauty Tips

 


For attractive lips,

Speak words of kindness!





For lovely eyes,
Seek out the good in people!






For a slim figure,
Share your food with the hungry!





For beautiful hair,
Let a child run his or her fingers through it once a day!





For poise,
Walk with the knowledge you'll never walk alone!





People, even more than things, have to be restored, renewed, revived,
reclaimed, and redeemed;
Never throw out anybody!


Remember, If you ever need a helping hand,
you'll find one at the end of your arm!



As you grow older,you will discover that you have two hands,
one for helping yourself, the other for helping others!









The beauty of a woman is not in the clothes she wears,
The figure that she carries, or the way she combs her hair!


The beauty of a woman must be seen from in her eyes,
Because that is the doorway to her heart, the place where love resides!









The beauty of a woman is not in a facial mole,
But true beauty in a woman is reflected in her soul!


It is the caring that she lovingly gives, the passion that she knows,
And the beauty of a woman with passing years-only grows!





If you send this to other women, something good will happen - you will
boost another woman's self esteem!


www.keralites.net

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[www.keralites.net] Vegetable Lasagna Recipe

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe
  • Prep: 1 hour Bake: 30 min.
  • Yield: 4-6 Servings



60 30 90
Ingredients
  • 5 plum tomatoes, chopped
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1 small yellow summer squash, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 medium carrot, shredded
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 can (12 ounces) tomato paste
  • 1 cup vegetable broth
  • 2 tablespoons brown sugar
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 cup (8 ounces) ricotta cheese
  • 6 lasagna noodles, cooked and drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 2 teaspoons Italian seasoning


Directions
  • In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  • In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
  • Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting. Yield: 4-6 servings.


Nutritional Facts 1 serving (1 piece) equals 432 calories, 19 g fat (7 g saturated fat), 68 mg cholesterol, 857 mg sodium, 48 g carbohydrate, 7 g fiber, 20 g protein.
Originally published as Vegetable Lasagna in
Taste of Home August/September 2003, p18
~ Enjoy the Recipes ~
Arlette Arthur [ aka k.arlette2011 ]

www.keralites.net