A WOULD OF SOYBEAN WONDERS

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Meanwhile, cook and drain 1 pound of lasagna noodles. Pour some of the sauce into the bottom of a 9" X 13" baking pan, and add alternate layers of noodles, grated Parmesan cheese (1-1/2 cups, total), sauce, sliced mozzarella cheese (1-1/2 cups, all told) and dabs of ricotta cheese (about 1-1/2 pounds in all). Repeat the layers until your ingredients are used up, and top the lasagna with sauce and grated cheese. This Italian delight should be baked in a 350°F oven for 15 minutes...or until it's firm.

SOYBEAN CURRY

Cook 1 cup of green peas, 1 cup of sliced carrots, 1 cup of peeled and diced potatoes, and 1 cup of string beans (cut into inch-long pieces) together in enough salted water to cover everything. When the vegetables are tender—but still crisp—set the pan aside without draining the liquid from it.

Then—in a separate pot—heat 4 tablespoons of safflower oil and add 1-1/2 tablespoons of curry powder (or make your own curry seasoning with 1 teaspoon of cumin seed, 1 teaspoon of salt, 2 teaspoons of mustard seed, 2 teaspoons of turmeric powder, 1 teaspoon of coriander, and 3/4 teaspoon of cayenne pepper). Blend the oil and spices well and add the vegetables, cooking liquid, and 1-1/2 cups of prepared soybeans. Then bring the pot to a boil and mix in 1/2 cup of yogurt. Simmer, stirring occasionally, for 15 minutes. Add more water if a thinner curry is desired, and use more or less cayenne pepper to vary the dish's Spiciness. (The turmeric gives curry its yellow hue, so be sure to wipe up any spills right away . . . because this spice will color a table or counter, too!)

Serve the finished curry with rice and chutney ... it's an inexpensive meal that's fit for a maharajah!

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