VALENTINE'S DAY MAY BE JUST THE TIME TO TAKE CARE OF YOUR OWN HEART

• Published in: The Santa Fe New Mexican (Santa Fe, N.M. : 1988)
• Main Author: Alan C.Taylor with photo illustration by Allison V. Smith/ARt by Ford Ruthling
• Format: Newspaper Article
• Language: English
• Published: Santa Fe, N.M Santa Fe New Mexican 14.02.1996
• ISSN: 1938-4068

  For her pasta and meat sauce, [Skinner] boils the meat, drains it, then seasons it with salt, garlic or oregano. By the time it is all mixed in with the tomato sauce, she estimates that the original 27 percent of fat has now shrunk to about 15 percent. Crumble and boil ground round in sauce pan with water over medium heat. Cook until meat is no longer pink, about 5 minutes. Drain meat and wash well. Season with 1 tablespoon soy sauce, 1 tablespoon water, and oyster sauce. Combine the other tablespoon of soy sauce and tablespoon of water, and toss with egg noodles. Place noodles in bowl and keep covered to keep warm. Combine water, cornstarch, beef boullion and 2 more tablespoons oyster sauce. Mix with meat and let marinate for 5 minutes. Add onions, celery, chop suey vegetables and mushrooms. Cook over medium heat in large covered saucepan or wok for 5-7 minutes. Reduce heat and simmer an additional 5 minutes. Serve over noodles. Preheat oven to 350 degrees. In medium bowl, combine spinach, cottage cheese, egg substitute, oregano leaves, teaspoon garlic salt and cup fat-free Parmesan. In separate bowl, combine drained stewed tomatoes, tomato sauce, teaspoon garlic salt and 2 tablespoons Parmesan. In a non-stick, 13-inch by 9-inch baking pan, pour 1 cups tomato sauce mixture. Layer with 3 uncooked lasagna noodles -- the three whole noodles placed lengthwise and the half-noodle across the top. Add 1 cup cottage cheese mixture, then 1 ounces of mozzarella. Repeat layers twice more. Top with tomato mixture and remaining mozzarella. Bake for 45-55 minutes.