Pineapple Cheese Cake(Yield: 9 Servings)

• 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

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

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=497198 (may not work)