828-Lancaster Farmlno. Saturday, September 16, 1995 Ida's Notebook by Ida Risser Just as I sat down to write this article I heard the mantel clock strike. This ttas followed closely by the Grandfather’s clock. Time is such a fleeting thing. Sometimes it seems to move rapidly and other times so very slowly. When our grandson was here the other morning, he heard the clocks strike and said, “It is time to eat.” You see, he knows that we eat at noon when the clocks strike but he must leant that striking ten doesn’t mean it is time to eat. However, I did give him a dish of strawberries as we have the everbearing kind. When we are carefree and hav ing fun with friends, then time flies by quickly. But, when we sit in a (Continued from P«fl« B 8) ANSWER —For all cooks who are searching for recipes to use up an abundance of tomatoes, here are several recipes from Stan's Kitchen, Dallas. Mushroom Lasagna 2 teaspoons olive oil 1 medium onion, finely chopped 2 cloves garlic, crushed 1 bay leaf Vt teaspoon thyme 3% cups sliced mushrooms 2 tablespoons cornstarch 1% cups skim milk I'/« cups plain yogurt Salt or gomasio if preferred 2Vt cups broccoli flowerets % cups diced carrots 2 tablespoons pine nuts Black pepper 9 pieces whole wheat lasagna 2 teaspoons cornstarch 2 tablespoons freshly grated parmesan cheese Heat oil in a saucepan and gently fry onions and garlic for 4-5 mintues or until onion is soft. Add bay leaf, thyme, and mushrooms. Simmer the sauce over a low heat for 10 minutes. Dissolve 2 tablespoons cornstarch in a little milk. Pour the remaining milk over mushrooms. When heated through, stir in the dissolved cornstarch. Cook for 5 minutes until thickened, stirring all the time. Remove the bay leaf. Remove pan from heat and stir in % cup yogurt. Season with salt and pepper. Steam the broccoli and carrots until fairly soft. Place in a bowl. Mix in pine nuts and season with salt and pepper. Preheat oven to 350 degrees. Cook lasagna 8 to 10 minutes. Put a layer of mushroom sauce in the bottom of light ly oiled baking dish, cover with a layer of lasagne, broccoli mixture, and sauce. Repeat the layers. Mix the 2 teaspoons cornstarch with the remaining yogurt. Pour over lasagna. Sprinkle the top with white parmesan cheese. Bake 25 to 30 degrees. Tomato Puree Seasoned 4 quarts peeled, cored chopped tomatoes 3 cups chopped onion 2 cups sliced carrots 2 cups chopped celery VA cups chopped green peppers 1 tablespoon salt Combine ingredients. Cook untH tender. Press through fine sieve. Cook pulp until thick about IVi hours. Stir frequently to prevent sticking. Pour hot mixture into canning jars, leaving ’/«-inch head space. Process in half pints and pints for 45 minutes in boiling water bath. Yields about 9 half pints. hospital waiting for a spouse to come from the operating room, then the hand