* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chickpea Casserole
 Categories: Casseroles, Peas
      Yield: 12 servings
 
      4 c  Dried chickpeas
           Salt to taste
      2 T  Vegetable oil
      2 md Onions, sliced
      2 lg Tomatoes, chopped
      1 c  Tomato paste
      1 c  Water
      1 t  Ground coriander
      1 t  Cumin seed
      1 t  Cayenne
    1/4 t  Turmeric
           Hot cooked rice
           Onion rings for garnish
           Chopped coriander for
           -garnish
 
  
  Soak the chickpeas overnight in water to cover. (Or use the
  quick-soaking method.) Drain and add water to cover to a depth of 1
  1/2". Add salt and simmer two hours or longer, until the chickpeas
  are tender.
  
  Meanwhile, heat the oil in a saucepan, add the onions and cook until
  wilted. Add the tomatoes, tomato paste, water and spices. Add the
  chickpeas and simmer 30 minutes longer. Serve hot over rice, garnished
  with onion rings and coriander.
  
  Makes 12 or more servings.
  
  Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0
  milligrams cholesterol, 33.9 milligrams sodium; 20 percent of calories
  from fat.
 
MMMMM
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cucina Rustica: Potato Casserole With Cheese and Mushrooms
 Categories: Vegetables, Casseroles, Italian
      Yield: 4 servings
 
      2 lg Baking potatoes
    3/4 ts Salt
      2 tb Olive oil
      2 c  Mushrooms, sliced [=8 oz]
    1/2 c  Parmesan, freshly grated
      1    Onion, sliced
      2    Garlic cloves, minced
      1 tb Fresh parsley, chopped
    1/2 ts Dried thyme
    1/4 ts Pepper
      2 c  Mozzarella, shredded
 
  Tuscany Region style recipe.
  
  Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with
  1/2 ts of the salt and half of the oil.
  
  In separate bowl, toss together mushrooms, half of the Parmesan, the onion,
  garlic, parsley, thyme, pepper and remaining salt.
  
  In 8-cup greased casserole dish, arrange one-third of potatoes in slightly
  overlapping layer; cover with half of the mushroom mixture, then one-third
  of the mozzarella. Repeat layers. Arrange remaining potatoes over top;
  sprinkle with remaining mozzarella and Parmesan.
  
  Drizzle with remaining oil. Bake in 400F 200C oven for 40-45 minutes or
  until tender. Let stand for 10 minutes.
  
  4 servings
  
  Per serving: about 390 calories, 20 g protein, 25 g fat, 23 g carbohydrate
  excellent source calcium.
  
  Serve with crisp salad and grilled sausages.
  
  
   MMMMM
... Sincerely yours Gigi
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