Pineapple Cheese Cake(Yield: 9 Servings) - cooking recipe

Ingredients

1 envelope gelatin
1 (16 oz.) can crushed pineapple and juice (packed in its own juice)
1 Tbsp. lemon juice
1 c. cottage cheese
1 c. plain yogurt (low-fat)
1 c. Ricotta cheese
1 Tbsp. sugar
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
artificial sweetener to substitute for 4 tsp. sugar
1 medium (about 4 oz.) red apple
1/2 green pepper strips
1/2 c. thin celery sticks
3/4 c. shredded cabbage
1/4 c. thinly sliced onion rings
1/3 c. Poppy Seed Dressing
crisp lettuce leaves
1 c. sifted flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 c. yellow cornmeal
1 medium egg, beaten
1 c. buttermilk, made from skim milk
3 Tbsp. margarine, melted
1/2 c. long grain rice
1 c. chicken broth
1 Tbsp. vegetable oil
2 c. broccoli ends and pieces
1 c. coarsely chopped onions
1 c. carrots, coarsely grated
1/2 c. chopped fresh green pepper
1/2 c. thinly sliced celery
1 (4 oz.) can well drained mushroom stems and pieces
1/4 tsp. salt
1/2 small onion, chopped
1/2 lb. lean ground beef
1/3 c. tomato paste
2/3 c. water
2 1/2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/8 tsp. pepper
1 small bay leaf
1/2 c. tomatoes (fresh or canned)
2 c. cooked spaghetti, drained

Preparation

Combine onion and ground beef.
Place in nonstick skillet and brown, draining off fat as it accumulates.
Add tomato paste, water, spices, herbs and tomatoes.
Simmer 1 or more hours, adding more water if needed.
Serve 1/2
cup sauce over 1/2 cup cooked spaghetti.