MEAL IDEA RECIPES

**BEANS**

Bean Dinner

2 14 oz cans Pork & Beans 1 cup Catsup 1 15 oz can Butter Beans 1/2 cup Brown Sugar 1 15 oz can Great Northern Beans 1 2 Tbsp. Mustard 15 oz can Wax Beans 2 Tbsp. Worcestershire Sauce 1/2 cup Onion, chopped 1/2 tsp. Liquid Smoke (optional) 1/2 cup Red Pepper, chopped dash Garlic Powder

Drain and rinse butter, great northern and wax beans. Combine all beans in mixing bowl and stir in remaining ingredients, mixing well. Pour into baking dish. Bake for 45 minutes at 350 degrees. *(You can also add 1 cup chopped ham and/or 1 cup grated mozzarella cheese before cooking. Yum!!)

White Bean Chicken Chili

1 lb. dry Great Northern Beans, 2-3 tsp Cumin 6 cups Water 2 tsp Oregano 3 cups Chicken, cooked, cubed dash Cayenne Pepper 2 Onions, chopped 16 oz. Sour Cream 2 cloves Garlic, minced 1 cup Monterey Jack Cheese 14 oz. Chili Peppers, chopped

Wash and soak beans overnight in water; drain and rinse. Sauté onion and garlic briefly. In a crock pot or large kettle, place beans with all other ingredients, except chicken, sour cream and cheese. Cook until beans are tender, about 4-5 hours on high. Add chicken and heat through. Serve with sour cream and cheese. (*You can use 3 cans of beans instead of cooking dry beans.)

Baked Beans

2 cans Pork and Beans 2 Tbsp Molasses 1/4 cup Onion, chopped 1 Tbsp Mustard 1/8 cup Red Pepper (optional) 2 tsp Worcestershire Sauce 2 Tbsp Brown Sugar Dash Onion Salt

Pick pieces of pork fat out of beans. Combine all ingredients in baking dish. Stir well to combine. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 10-15 minutes to thicken.

Four Bean Salad

1 15 oz can Garbanzo Beans 1 15 oz can Green Beans 1 15 oz can Kidney or Red Beans 1/2 cup Onions, chopped or rings 1 15 oz can Wax Beans 1 bottle Italian Salad Dressing

Drain and rinse beans. Combine in bowl with onions, stir together. Pour Italian dressing over (to desired amount) and mix well. Chill in refrigerator at least 1 hour before serving. **BREAKFASTS**

Breakfast Casserole

12 slices Bread 1/2 cup Red Peppers (optional) 6 Eggs 1/2 cup Mushrooms (optional) 3 1/2 cups Milk 1 tsp. Dry Mustard 1-2 cups Ham, small cubes 2-3 cups Cheddar Cheese, grated 1/2 cups Onion, chopped

Spray a 9”x13” baking dish (glass or metal) with Pam. Using a cookie cutter (any shape), cut one shape out of each 8 pieces of bread. Cut remaining Bread slices (crusts okay) into 1” cubes, layer bread pieces into dish (keep the shapes for later). Sprinkle onions, peppers and mushrooms evenly over bread. Combine eggs and milk and dry mustard, mixing well. Sprinkle most of the cheese over bread and vegetables. Place bread shapes on top. Carefully pour egg mixture over all. Cover with lid or foil and refrigerate at least 8 hours (overnight is perfect.)

Remove from oven 30 minutes before cooking (not absolutely necessary). Bake uncovered at 350 degrees for about 1 hour (may take a little longer, depending on oven), until eggs are set and golden brown. (If getting too brown, cover with foil or opened paper bag.) Serve with catsup or salsa.

Crepes

2 Eggs 1 Tbsp Sugar 2 cups Milk 1/2 tsp Baking Powder 1 1/2 cups Flour 1/2 tsp Vanilla 2 Tbsp Butter 16 oz Cool Whip

Filling

Any type of fruit is great, what ever you like. Some suggestions are: Applesauce, apricots, blueberries, blackberries, raspberries, sliced strawberries, peaches, apples, and bananas and any type of jam. Apple, Blueberry or Cherry pie filling is a special treat!! Put out a variety of fruits and mix and match to make your own creation.

To make crepes: Mix eggs, milk, butter, sugar, baking powder and vanilla together. Blend in flour, a little at a time so it doesn’t clump. Spray a medium-hot skillet with Pam. Pour a small amount in the center of pan and turn pan to spread batter into a thin, circular shape. Cook 1-2 minutes until lightly browned. Carefully loosen underneath and flip the crepe over, cooking another minute or so. Put onto a plate and cover, or in a large pan and cover with lid. Repeat until all crepes are cooked. (You may want to have 2 pans cooking at a time to speed up the process.)

To assemble crepes: Start with an open crepe. Fill with desired fruit. Top with cream. Fold one edge over top and roll until all rolled up and seam is on the bottom. Sprinkle with powdered sugar and cinnamon. Enjoy!! Makes 12 crepes

(*This is a fun thing for kids to do. They can get creative with the different fruit options and learn how to blend tastes together.)

German Pancakes

6 Eggs 1/2 cup Flour 1 cup Milk 1 tsp Vanilla

Take out the top rack so you can bake on a middle to low rack (not the very lowest or the bottom will burn). Put a 9”x13” baking dish in oven (glass or metal). Preheat oven to 400 degrees (baking dish needs to get hot).

Combine eggs, milk and vanilla together. Stir in flour, getting out as many lumps as you can. After oven is at 400, quickly take out baking dish, spray with Pam and pour batter into dish. Put back in oven and bake (uncovered) for 17-20 minutes, should be golden brown. Cut into pieces, serve and top with fruit, fruit-flavored syrup or maple syrup and sprinkle with powdered sugar.

(*This is fun for kids to watch as it bakes. It will grow and puff up around the edges as well as in the center. When it comes out of the oven, it will sink down, which the kids like to see.) **BREAKFASTS (cont.)**

Nest Eggs

4 Eggs 4 Bread, slices

Butter both sides of bread. With a small cup, cut a hole out of the center of the bread. Place all bread (slices and holes) on a hot griddle. Break one egg into each “nest” (hole) of the bread. Cook as desired. Turn over and finish cooking.

Stacks

8 Eggs 24 oz bag Hashbrowns 4 Ham slices* 1-2 cups Cheddar Cheese, shredded

This is your basic egg breakfast, with a fun twist…

Cook hashbrowns in 1 Tbsp. oil in skillet. At the same time, fry or scramble the eggs, keep warm. Warm ham slices on griddle, lightly browning. When all is done assemble:

On each plate, start with a pile of hashbrowns. Place ham slice on next, then the eggs and top with cheese.

(You may want to microwave it to melt the cheese.) Use catsup or salsa if desired. (*Can also use bacon or sausage.)

**CASSEROLES**

Chicken Enchiladas

3-4 Chicken Breasts 1 tsp Vinegar 8 oz Cream Cheese 1/2 cup Olives, chopped 6 cups Mozzarella Cheese, grated 32 oz Whipping Cream (unwhipped) 1 can Great Northern Beans 10 Flour Tortillas 1/2 cup Onion, chopped

Boil chicken for 45 minutes, until very tender. Let cool. Cut chicken into cubes and mix with cream cheese, 2 cups mozzarella cheese, beans, onions and vinegar. Place about 1/3 cup of chicken mixture in a line just off center of each tortilla. Roll tightly and place in 9”x17=3” baking dish with seam side down, starting at the short side of the dish. You may need to put extras in another baking dish. Pour whipping cream over the enchiladas, covering all. Cover and bake at 350 degrees for 1 hour 15 minutes. Carefully pull off foil and sprinkle mozzarella cheese over top, topping with olives. Put back in oven for 5 minutes, to melt the cheese.

(Another option: Put cheese and olives on right after the whipping cream. Bake uncovered for 30-45 minutes (making sure it is not getting too brown). (You can also substitute 1 can cream of mushroom soup and 1/2 cup milk for the whipping cream; baked covered 1 hour.)

Green Bean Casserole

2 cans Green Beans, French style 4 oz can Mushroom slices 1 can Cream of Mushroom Soup 16 oz pkg Onion Rings

Combine green beans and mushrooms. Stir mushroom soup; mix into green bean mixture until well coated. Turn into 2 quart baking dish. Place onion rings on top. Bake, covered for 30 minutes. Uncover and bake 10 more minutes.

Turkey or Chicken Stuffing Casserole

3 cups Turkey, cooked, cubed 1 cup Cheddar Cheese, shredded (or chicken) 1 can Cream of Mushroom Soup 2 boxes Stove Top Stuffing Mix 1/2 cup Water 1 can Cream of Chicken Soup 1/2 cup Onions, chopped

Make stuffing as package directions. Mix together soups and water; add turkey, stuffing and onions. Spread into 9”x13” baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 45 minutes.

Zucchini Casserole

1 1/2 lbs Zucchini, grated 2/3 tsp Salt 1 cup Cheddar Cheese, shredded 1/4 tsp Pepper 2 Eggs 3 slices Bread, broken 1 Onion, chopped 2 Tbsp Butter 1 tsp Oregano

Sauté bread in butter until golden; set aside. Cut zucchini into small pieces and boil until partially cooked. Beat eggs; add onion, seasoning and cheese. Add zucchini. Place in buttered casserole dish. Sprinkle sautéed bread crumbs on top. Bake, uncovered, at 350 degrees for 30 minutes. **CHICKEN**

Easy Chicken Ala King

1 1/2 lbs Chicken Breasts 2 Tbsp. Pimento, chopped 1 can Cream of Mushroom Soup 1/2 tsp. Paprika 3 Tbsp Flour 1/2 tsp. Celery Salt 1/4 tsp Pepper dash Cayenne Pepper 10 oz Peas (frozen), thaw, drain

(*You can also use a 10oz package of frozen peas and onions.)

CROCK POT METHOD: Cut chicken into small pieces; put in crock pot. In a bowl, stir together soup, flour and pepper; pour over chicken. DO NOT STIR! Cover and cook on HIGH for 2 hours, or LOW for 5-5 1/2 hours (chicken should be very tender). Stir in peas, pimento, paprika, celery salt and cayenne. Cover and cook 20- 30 minutes longer, until vegetables are tender. Serve over rice or in a pastry shell.

MICROWAVE METHOD: Boil chicken until tender, about 30 minutes (or use leftovers). In a bowl, stir together soup, flour, pepper, paprika, celery salt and cayenne. Fold in peas and pimento. Cover and microwave on HIGH for 3 minutes. Add chicken and stir together (you may need to add a little milk if it is too thick). Microwave on HIGH for 3-4 more minutes, until chicken is heated. Serve over rice or in a pastry shell.

Fiesta Chicken

4 cups Chicken Broth 1 can Red Beans, undrained 10 oz can Chicken 1 can Spicy Tomatoes 1 can Black Beans, rinsed 1 can Tomatoes, regular 1 can Corn, undrained 1 clove Garlic, minced 1 can Green Beans,undrained 1 Tbsp Cumin

Combine all in skillet. Simmer for 20 minutes.

Oven-baked Foil Dinners

Chicken Breasts (cut in half for children)* Potatoes, sliced Carrots, sliced Sweet Potatoes, sliced Mushrooms, sliced Zucchini, sliced Onions, sliced in rings Other Vegetable you would like

This a fun, easy meal children like to help with. Add or omit any vegetables, according to your families’ likes. Lay a large piece of foil flat on the counter for each person. Wash and slice (in circles) all vegetables. Place a pile of potatoes and/or sweet potatoes on the foil. Place the chicken on the potatoes. Season with pepper. From there, continue layering the vegetables in a pile until all are on the foil. (Make sure they don’t spread out too much, since you will have to gather the foil into a “packet”.) Season, again, using your family favorites (pepper, season all, garlic powder, etc.). (*Can substitute ground beef for chicken.)

Pull the two short ends of the foil up to meet in the center, in the air. Roll edges down tightly, until it rests on the vegetables. Next, roll each side in to form a “packet.” Make sure there are no open gaps. Place the “packet” upside down on another piece of foil and repeat the process.

In preheat oven, place packets directly on oven racks and bake at 350 degrees for 45-60 minutes. Check with fork to see if done. Open packets carefully, as there will be steam released. Serve with catsup or barbeque sauce. **CHINESE**

Sweet and Sour Chicken/Pork/Shrimp

2 cups Chicken, Pork or Shrimp 1/4 cup Brown Sugar 20 oz can Pineapple, chunks 2 Tbsp Cornstarch 1 cup Green or Red Pepper, chopped 2 Tbsp Soy Sauce 1/4 cup Vinegar

Drain the pineapple and reserve juice. Combine pineapple juice with water to make 1 cup. Mix juice mixture with cornstarch, vinegar, brown sugar, soy sauce. Mix and cook over medium heat, until thickened and clear. Add pineapple chunks and green or red pepper and meat. Serve over rice.

Pot Stickers

1 10 oz can Chicken, flaked 1 can Water Chestnuts, drained, 2 cups Cabbage, finely chopped finely chopped 1/2 cup Carrots, grated 2 tsp Soy Sauce 1 Green Onion, finely chopped 1 tsp Salt 1 tsp Ginger root, finely diced 1 pk Wonton Wrappers

In a medium bowl, mix together all ingredients. Place a tablespoon of the mixture into each of the wonton wrappers. Fold the wrappers (see below), and seal the edges with a moistened fork.

Bake on sprayed, foil-lined baking sheet at 400 degrees for 8-10 minutes, or until tips turn golden brown. Serve with sweet and sour sauce.

To assemble Pot Stickers: Candy Wrapper: Brush only top edge of wonton wrapper with water. Beginning at bottom edge, roll wrapper to form a cylinder shape. Pinch ends to seal, leaving ends flared.

Envelope: Brush all four edges of wonton. Fold one point over filling and overlap with opposite point. Repeat with remaining two points.

Pyramid: Brush all four edges of wonton. Fold up two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch all seams to form pyramid shape.

Ruffle: Do not brush wonton with water. Fold edges up toward center in a ruffled pattern, forming filling and standing straight up. Do not pinch at top (the pot sticker will be open at the top).

Egg Rolls

6 cups Cabbage, shredded 2 tbsp Soy Sauce 1 Carrot, shredded 1/8 tsp Garlic Powder 1/2 cup Bean Sprouts Dash Pepper, to taste 1 stalk Celery, diced 1 Egg, beaten 2 tbsp Onion, chopped 1 pkg (20 ct) Egg Roll Wrappers

In a large bowl, mix cabbage, carrots, sprouts, celery, and onion. Stir in soy sauce, garlic powder, pepper.

Pour egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture.

Place 2 or 3 tablespoons of the mixture into the center of an egg roll skin. Moisten all corners, but the bottom corner, with water. Fold the egg roll skin from the bottom over the mixture, making a tight tube. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers. Heat oil, 3 or 4 inches deep, to 350 degrees. Carefully place egg rolls into hot oil, and fry until golden brown. Remove and drain on paper towels.

**EGGS**

Breakfast Burritos

Eggs Sausage, Bacon or Ham Mushrooms, sliced 1 Tbsp Olive oil Onions, chopped 1 pkg Flour Tortillas Red Peppers, chopped 1-2 cups Cheddar Cheese, shredded

Use amounts according to your family size. Scramble the eggs. Cook and cup up meat into small pieces. Sautee onions, peppers and mushroom in oil in a large skillet. When vegetables are tender, add the eggs and meat. Combine well.

Warm tortillas. Scoop 1/2 cup of the egg filling into the tortilla. Sprinkle cheese on top. Add salsa or catsup. Roll up burrito style.

Overnight Peach French Toast

1 cup Brown sugar ½ cup Butter 1 Tbsp. Flour (or 1 tsp. Tapioca) 2 Tbsp Corn Syrup 1 1/3 cup Milk 2 cup Peaches, sliced 4 Eggs (fresh or canned) 1 tsp Vanilla 1 loaf Bread 1/2 tsp Cinnamon (like Grandma Sycamore’s)

Heat together Brown Sugar, Butter and Corn Syrup in microwave for 2–3 minutes. Pour on the bottom of 9”x13”pan. Place peaches or apples on top of caramel mixture. Sprinkle with flour or tapioca.

Mix together eggs, milk, salt, vanilla and cinnamon. Cut bread into fourths (lengthwise or squares). Place bread slices on top of fruit and cover with egg mixture. Cover and refrigerate overnight. Bake 350 for 45-60 minutes until the top is golden brown.

OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST

12 slices Bread. day-old 1 cup Raspberries 12 Eggs 8 oz. Cream Cheese 2 cups Milk 1/3 cup Honey

Cut crust off bread (if desired). Cut bread into 1” pieces. Place half of the bread in greased 9x13 baking dish.

Cut cream cheese into 1” cubes; place cubes over bread. Top with raspberries and remaining bread. Beat eggs, milk and honey. Pour over bread. Cover and refrigerate 8 hours or overnight. Remove from fridge 1/2 hour before baking.

Bake covered at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Make sure egg in center is cooked. Serve with Raspberry Syrup (recipe below).

**EGGS (cont.)**

RASPBERRY SYRUP

1 cup Sugar 2 Tbsp Cornstarch 1 cup Raspberries 1 Tbsp Butter 1 cup Water

Combine cornstarch, water and sugar. Bring to a boil; boil 3 minutes. Add raspberries and simmer for 8-10 minutes. Stir in butter and pour over french toast. (You can make syrup ahead and reheat.) Serve over Raspberry Cream Cheese French Toast. Enjoy!!

**FISH/ SEAFOOD**

Crab (or Chicken) Salad on Croissants

12 oz Crab Meat, flaked 1/2 cup Mayonnaise, regular or light 1/4 cup Onion, chopped fine 2 tsp Seafood Seasoning 1/2 cup Celery, diced 4 Croissants or buns 1/2 cup Roasted Red Peppers, chopped Salad Greens

In a bowl, blend celery, onion, red pepper and crab meat. In a separate bowl, blend mayonnaise and seasonings; add to crab mixture. Fold together gently. Garnish croissant with salad greens and top with crab mixture. Serve immediately.

(If using chicken, use 2 cups cooked, cubed chicken. Also add 1 cup grapes, cut in half, 1/2 cup chopped apples and, and 1/4 cup chopped cashews and a dash of nutmeg.)

Tuna or Salmon Patties

2 6 oz cans Tuna Fish or Salmon, drained Dash Garlic Powder 1 Egg Pepper, to taste 1/4 cup Bread Crumbs, dry

Combine all ingredients. Shape into four patties. Fry on sprayed skillet until browned. Turn over and brown other side. Serve with lemon and tartar sauce. (These are also good on hamburger buns as a fish sandwich.)

Tuna Salad

This is very fast, easy and tasty. In a large bowl, combine (any or all) lettuce, spinach, broken in bite-size pieces, sliced green onions, radishes, cucumbers, mushrooms, chopped tomatoes, red peppers and grated carrots. Add 2 cans of Tuna, drained, and 8 oz. frozen peas, (run under cold water to melt any ice chunks). Sprinkle with Garlic Powder, Onion Salt and Celery Salt (optional). Mix with Miracle Whip (enough to coat, to taste.) Good served with breadsticks or cornbread.

**FRUITS**

Baked Mixed Fruit

1 30 oz can Plums halves, drained 1/3 cup Brown Sugar, packed 1 29 oz can Peach halves, drained 1 Tbsp Butter 1 16 oz can Pear halves, drained 1/2 tsp Cinnamon 1 16 oz can Apricot halves, drained 1/2 tsp Cloves 1 8 oz can Pineapple slices

In a greased 3-qt. baking dish, layer the plums, peaches, pairs, apricots in rows. Drain pineapple, reserving 1/2 cup juice. Place pineapple slices over fruit.

In a small sauce pan, combine brown sugar, butter, cinnamon, cloves and reserved pineapple juice. Cook and stir over medium heat until sugar is dissolved and butter is melted (or heat in microwave). Pour over fruit. Bake, uncovered, at 350 degrees for 20-25 minutes, or until heated through.

Fruit Plate with Dip

Any variety of fruit works well on a fruit plate. Here are some suggestions: Apples, cantaloupe, grapefruit, grapes, honeydew, kiwi, mango, oranges, peaches, pears, pineapple and watermelon (sliced. Chunked or sectioned).

(TIP: To stop fruit from turning brown, slice and put into pineapple juice for a few minutes; drain. Can also use 2 Tbsp lemon juice (or lemonade concentrate) with 2 cups cold water.)

(*A fun thing to do is cut the spiky top off the pineapple--make sure it is level, and place it in the center of the fruit plate or bowl, with the fruit around it. Another option is hollow out a melon or pineapple (cut in half lengthwise, with spiky part still on) and serve the fruit in it. Serve with flavored yogurt, caramel dip or Fruit Dip (recipe below).

Fruit Dip

1 cup Pumpkin 2 Tbsp. Maple Syrup 3 oz Cream Cheese, softene

Mix to combine together. Serve with fruit.

Fruity Coleslaw

4 cups Cabbage, shredded 1/2 cup+ Miracle Whip 20 oz Pineapple, chunks 1/4 cup Coconut (optional) 1 Carrot, shredded 1 tsp Cinnamon 1-2 Apples, chopped 1/4 tsp Cloves 1 cup Miniature Marshmallows 1/4 tsp Nutmeg

Drain pineapple and cut chunks into thirds. Combine cabbage, pineapple, carrots and apples. Mix with miracle whip (using enough for your liking). Add marshmallows, coconut, cinnamon, cloves and nutmeg. Mix thoroughly.

(This recipe works well with any fruit; try using blueberries, mandarin oranges or plums. Yum!)

Pistachio Salad

1 small Pistachio Pudding 12 oz. Cool Whip 20 oz. Pineapple, crushed 20 oz. Pineapple, chunks

Drain all pineapple; cut chunks in half. In a medium size bowl, combine pineapple, DRY pudding mix, and cool whip. Mix well to get pudding and cool whip distributed evenly. ENJOY!! (*If taking to a party, double or triple the recipe.)

**GROUND BEEF**

Meatloaf Surprise or Mini Meatloaves

2 lbs Ground Beef 1 Egg, beaten 1 cup Bread Crumbs 1/2 cup Onion, chopped 1/2 cup Mushrooms, sliced 1 Tbsp Worcestershire Sauce 1/2 cup Carrots, shredded 1 tsp Garlic Powder 1/2 cup Cheddar Cheese, shredded Catsup or BBQ Sauce 1/4-1/2 cup Pickles, sweet or dill

Mix ground beef, bread crumbs, onion, carrots, egg, Worcestershire sauce and garlic powder together, combining well. Spread 2/3 meat mixture into 9”x5” loaf pan, making a well down the center. Layer mushrooms, pickles and cheese in the “well.” Carefully put remaining meat on top, making sure to seal edges so cheese doesn’t seep through. Bake at 350 degrees for about 1 1/4 hours. Spread catsup or bbq sauce on top and bake for 10 more minutes. Serves 8

(*Fun for kids: Make individual meat loaves. Mix meat mixture as above, chopping pickles and mushrooms and adding them into mixture. Shape into 8 small loaves. Place on foil-lined cookie sheet. Cook uncovered for 40 minutes. Spread with catsup or bbq sauce and sprinkle with cheese. Bake 5 minutes. longer.)

Sloppy Joes

1 1/4 lbs Ground Beef 2 Tbsp Mustard 1 cup Onion, chopped 1 Tbsp Worcestershire sauce 1/2 cup Celery, chopped 2 Tbsp Brown Sugar 1/4 cup Red Pepper, chopped 2 Tbsp Molasses 2 cloves Garlic, minced Pinch Cayenne Pepper 2 8 oz cans Tomato Sauce 4 hamburger buns

Brown ground beef, onion, celery, red pepper and garlic, until ground beef is cooked and vegetables are tender.

Add tomato sauce, mustard, worcestershire sauce, brown sugar, molasses and cayenne pepper.

Simmer until thickened and saucy. Serve on hamburger buns.

Stuffed Onions or Red Peppers

1lb Ground Beef 1 tbsp Worcestershire Sauce 1/2 cup Rice, uncooked 1/4 tsp Garlic Powder 1 cup Water 1/4 tsp Onion Powder 6 large Onions or Red Bell Peppers 1 tsp Italian seasoning 2 8 oz cans Tomato Sauce Salt and Pepper, to taste

Bring water to a boil, pour in rice. Cover, reduce heat and cook 20 minutes.

Meanwhile, in a skillet over medium heat, cook the ground beef until evenly browned. Cut bottom end off onion and peel. Cut 1/4 off of top. Carefully hollow out onion, leaving 1/4” shell. (Or remove and discard the tops, seeds, and membranes of the bell peppers.) Arrange onions (or peppers) in a baking dish with the hollowed sides facing upward.

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder, onion powder, salt and pepper. Spoon an equal amount of the mixture into each hollowed onion (or pepper).

Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake for 1 hour at 350 degrees for 1 hour, basting with sauce every 15 minutes, until the onions (or peppers are) tender. **HAM**

Ham and Potato Casserole

32 oz. bag Hashbrowns, cube style 1/2 cup Milk 2 cups Ham, diced 1/2 cup Onions, chopped 2 cans Cream of Mushroom Soup dash Pepper

Combine all hashbrowns, ham and onions in a large bowl. In a small bowl, combine soup, milk and pepper. Mix well and stir into hashbrown mixture, making sure well coated. Turn into 9”x13” baking dish. Cover and bake at 350 for 45 minutes.

Ham or Chicken Filled Crepes

Crepes

1 Egg 2 Tbsp Butter 1 1/4 cup Milk 1/4 tsp Baking Powder 1 cup Flour 1/4 tsp Salt

Filling

3 Tbsp Butter 1 1/2 cups Chicken, cooked and diced 3 Tbsp Flour 2/3 cup Apple, chopped 1/2 tsp Salt 1/2 cup Celery, diced 2 cups Chicken Broth 2 Tbsp Onion, chopped

To make crepes: Mix eggs, milk, butter, baking powder and salt together. Blend in flour, a little at a time so it doesn’t clump. Spray a medium-hot skillet with Pam. Pour a small amount in the center of pan and turn pan to spread batter into a thin, circular shape. Cook 1-2 minutes until lightly browned. Carefully loosen underneath and flip the crepe over, cooking another minute or so. Put onto a plate and cover, or in a large pan and cover with lid. Repeat until all crepes are cooked. (You may want to have 2 pans cooking at a time to speed up the process.)

Filling: Heat butter over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil 1 minute.

Mix chicken, apple, celery, onion and ¾ cup broth. Place scant 1/4 cup chicken mixture along center line of crepe; roll up. Place crepes seam side down in ungreased 9”x13” baking dish. Pour remaining broth over crepes. Cook uncovered at 350 degrees for 20 minutes, or until hot.

(VARIATION: Substitute 1 1/2 cups diced ham for the chicken. Omit apple and add 1 1/2 cups steamed broccoli. Mix together with thickened broth as above. Stir in 1/2 cup shredded cheese. Fill and bake as above.

You can also substitute 1 1/2-2 cans cream of mushroom or chicken soup mixed with 1/2 cup milk for the butter, flour, broth mixture.) **ITALIAN**

Manicotti or Giant Shells

1 8 oz. pkg Manicotti Shells 1 Tbsp Chicken Bouillon 1 1/2 cups Cottage Cheese 1/2 tsp Garlic powder 10 oz Spinach (frozen), thawed 1/8 tsp Thyme 2 Eggs 1 1/2 cups Spaghetti Sauce 1/4 cup Parmesan Cheese 1 cup Mozzarella Cheese, grated 1/4 cup Onion, chopped

Cook manicotti (or giant shells) per package directions; drain. Squeeze and drain spinach well. Mix onion, spinach, bouillon, garlic powder, thyme, cottage cheese, eggs and parmesan cheese. Fill manicotti shells with spinach mixture. Arrange in a 9”x13” baking dish. Pour spaghetti sauce over top and sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 30 minutes, or until hot and bubbly. Serves 5

Ravioli

This is a quick and easy, but satisfying meal.

1 pkg Ravioli, frozen 1 cup Mozzarella Cheese, grated 1 can Spaghetti Sauce Parmesan Cheese

Cook ravioli according to package directions. Drain and rinse ravioli. Put it in a bowl and pour the spaghetti sauce over the top. Fold together to coat well, but be careful not to break the ravioli. Sprinkle with Mozzarella and Parmesan cheeses.

Zucchini Boats

4 small Zucchini 1/4 cup Parmesan Cheese 1/2 cup Mozzarella Cheese dash Pepper

Wash zucchini and cook (whole) in microwave for 3 minutes. Cut zucchini lengthwise; scrape out inside meat of zucchini, leaving a 1/4 inch shell. Cut up zucchini meat and mix with mozzarella cheese. Scoop zucchini mixture back into shells and sprinkle with pepper and parmesan cheese. Broil in oven, 5-6 inches from heat until zucchini is tender, about 10-12 minutes.

(*Another option: Cut the zucchini lengthwise, brush with olive oil, sprinkle with pepper and parmesan cheese. Broil as above.)

**MEXICAN**

Fresh Corn Salsa

1 can Black beans 3 Tbsp. Lemon Juice 1 can Rotel Tomatoes with chili 1 bunch Cilantro, chopped small 1 can Shoepeg corn (white)* 1 bunch Green Onion, sliced

Mix all ingredients together and serve with tortilla chips or Mexican food. (*You can use regular corn instead of Shoepeg.)

7 Layer Bean Dip

1-2 cans Refried Beans 2 cups Tomatoes, chopped 16 oz. Sour Cream 1 cup Olives, sliced 1 1/2 cups Salsa 1/2 cup Green Onions, sliced 2 cups Cheddar Cheese, shredded 2 cups Lettuce, shredded

Spread refried beans in a 9”x13” baking dish. Layer sour cream, salsa, cheese, tomatoes and olives. Bake at 350 for 15 minutes to warm through. Top with lettuce. Serve with tortilla chips. (This can also be made as a meal!!)

Nachos

2 cans Chili 1 bag Tortilla Chips 2 cups Cheddar Cheese, shredded 1 can Chili Peppers, diced 1/2 lb Ground Beef, cooked

Place tortilla chips in a 9”x13” baking dish. Combine chili and ground beef; pour over chips. Sprinkle with cheese and chili peppers. Bake at 350 for 15 minutes to melt cheese.

Chili Con Queso Dip

1 can Tomato with Chilis 2 cans Cheese Soup

Gradually stir tomatoes into cheese soup in skillet. Simmer 20 minutes, stirring occasionally. Serve with tortilla chips, or pour over as nachos. Makes 2 1/2 cups

**PASTA**

Easy Spaghetti Bake

12 oz Spaghetti, cooked 2 cups Mozzarella or Cheddar 26 oz Spaghetti sauce Cheese

Combine spaghetti and sauce in a bowl, mixing to coat well. Pour into baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10 more minutes to brown cheese.

Frogeye Salad

1 cup Sugar 2-11 oz Mandarin Oranges 2 T Flour 20 oz Pineapple, crushed 1 3/4 cups Juice from canned fruit 20 oz Pineapple, chunks 2 Eggs, beaten 8 oz Cool Whip 1 Tbsp Lemon Juice 1 1/2 cups Miniature Marshmallows 1 cup Coconut (optional) 1 package Acini de Pepe*

Drain all fruit, reserving 1 3/4 cup for later. Combine sugar and flour. Gradually stir in the reserved fruit juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool to room temperature. Cook Acini de pepe according to package directions; drain, rinse and cool. Combine egg mixture with acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight.

Stir acini de pepe mixture together to break it up. Carefully fold in all fruit and cool whip. Mix in marshmallows and coconut. Chill before serving. Serves 25

(*Acini de Pepe, a small round pasta, can be found in a box in the pasta section.)

Johnny Mazetti

2 cups Bell pepper, chopped (any) 1/3 cup Olives, sliced 1 lb . Ground Beef 1 tsp. Salt 1 lb. Ground Pork 1 can Spaghetti Sauce 1 cup Onions, chopped 1 can Tomato Soup 1 cup Celery, chopped 1 can Tomato Sauce 1/3 cup Oil 2 cups Velveeta Cheese, grated 4 oz Mushrooms, with liquid (or cheddar cheese) (or 1/2 cup fresh) 1 lb. Egg Noodles (or any noodle)

Brown the meat; drain. In a large skillet, sauté peppers, onion and celery in oil. Add meat and salt; reduce heat and simmer 5 minutes. Add remaining ingredients, except cheese and noodles, and cook more 5 minutes. Add noodles and 1/2 of the cheese; carefully mix together. Turn into 10”x14” baking dish (or divide into two smaller dishes) and sprinkle on remaining cheese. Cover with foil and cook at 350 degrees for 35 minutes. Serves 15 kids or 11 adults

**PORK**

Pork Chops with Mushroom Sauce

4 Pork Chops, trimmed 4 oz can Mushrooms, sliced 1 small Onion, cut in rings 1/4 cup Milk 1 can Cream of Mushroom Soup

Sauté onions until tender. Brown pork chops in skillet on both sides. Arrange mushrooms on top of pork chops. Mix soup with milk; pour over pork chops and simmer until warm and sauce is thickened. Serve with rice or noodles.

Pork Carnitas

5 lbs Pork Shoulder Roast 1 tsp Garlil Powder 3/4 cup Apple Cider Vinegar 1 tsp Seasoning Salt 2 Tbsp Brown Sugar 16 Flour Tortillas 1 tsp Salt Salsa 1 tsp Red Pepper Flakes, crushed Sour Cream 1 tsp Pepper Guacamole (optional)

Place pork roast in slow cooker. In a small bowl, combine the remaining ingredients and pour over pork roast. Cover the slow cooker with lid and cook on low for 10-12 hours.

Remove the roast to a tray or cutting board. Using two forks, pull the meat apart until shredded.

Place shredded pork in a large bowl and pour some liquid from the slow cooker over the meat until it is as moist as you would like it. Discard remaining liquid. Return the meat to the slow cooker and keep warm until serving.

When ready to serve, warm tortillas. Place tortilla on a plate and top with a serving spoonful of pulled pork. Top with salsa, sour cream and guacamole.

Shredded Pork Sandwiches

5 pound Pork Shoulder roast 1 tsp Red Pepper Flakes, crushed 3/4 cup Apple Cider vinegar 1 tsp Pepper 2 Tbsp Brown Sugar 1 tsp Garlic Powder 1 tsp Salt 1 tsp Seasoning Salt

Place pork roast in slow cooker. In a small bowl, combine the remaining ingredients and pour over pork roast. Cover the slow cooker with lid and cook on low for 10-12 hours.

Remove the roast to a tray or cutting board. Using two forks, pull the meat apart until shredded.

Place shredded pork in a large bowl and pour some liquid from the slow cooker over the meat until it is as moist as you would like it. Discard remaining liquid. Return the meat to the slow cooker and keep warm until serving. Serve on sandwich rolls.

**POTATOES**

Beefy Tater Tot Casserole

1 lb. Ground Beef 1/2 can Water 32 oz. Tater Tots 1 can Green Beans 2 cans Cream of Mushroom or 1 can Corn Chicken Soup 1 cup Cheddar Cheese, shredded 1/2 cup Onions, chopped

Brown ground beef and onion together; drain. Spread evenly in bottom of 9”x13” baking dish. Mix soups and water together; stir in green beans and corn. Pour and spread over meat mixture. Neatly place tater tots on top. Cover and bake at 350 degrees for 20-25 minutes. Sprinkle cheese on top and bake 5 minutes longer to melt cheese. ENJOY!! (*If omitting beans and corn, use 1 can soup and 1/4 cup water.)

Shepherd’s Pie

1 lb. Ground Beef, cooked and drained 1/2 cup Mushrooms, sliced 1 can Green beans 1 can Tomato Soup 1 can Corn 1/2 tsp Garlic Powder 1 cup Carrots, sliced 3-4 cups Mashed Potatoes 1 cup Onions, chopped 1 cup Cheddar Cheese, shredded

Combine ground beef, green beans, corn, carrots, onions and mushrooms. Mix in tomato soup and garlic powder and pour into 9”x13” baking dish. Mix mashed potatoes and cheese; and spoon onto meat mixture. Bake, uncovered, at 350 degrees for 20 minutes, watching that the potatoes don’t get too brown (if you need to, cover lightly with foil).

Cottage Potatoes

Slice potatoes and fry in olive oil. Season to taste with seasonings of choice.

Potato Wedges

Potatoes (one per person) Pepper Italian Seasoning Olive Oil Parmesan Cheese

Scrub potatoes (do not peel). Cook in microwave for 5 minutes on HIGH. Cut potatoes lengthwise in half, and then lengthwise in wedges (about 1/2 inch wide). Place on foil-lined cookie sheet, skin side down (if possible) and brush sides with oil. Sprinkle with cheese and seasonings. Bake in 400 degree oven for 10-15 minutes, until golden.

Twice Baked Potatoes

Potatoes (one per person) 1 cup Cheddar Cheese, shredded 1/3 cup Milk Salt, to taste 1/4 cup Butter, melted Pepper, to taste

Bake potatoes in oven or microwave until very tender. Carefully cut the hot potatoes in half, lengthwise. Scoop out potato, leaving a 1/4 inch shell (be careful not to get to close to the side and make a hole). In a bowl, mash potatoes until no lumps; mix in milk, butter, cheese, salt and pepper, and combine well. (TIP: If you have leftover mashed potatoes in the fridge, you can add some to the mixture and it will help to fill the potato skins fuller.) Spoon potato mixture back into the potato skin shells. Bake for 15 minutes to reheat the potatoes and brown the tops.

**RICE**

Easy Chicken and Rice Dinner

4 Chicken Breasts 1 1/2 cups Rice 1 pkg Onion Soup Mix 1/2 cup Mushrooms, sliced 1 can Cream of Mushroom Soup 1/2 cup Onions, chopped 1 can Cream of Celery Soup 2 Bay Leaves

Place the chicken in a 9”x13” baking dish. Sprinkle onion soup mix over top. Spread mushroom soup over chicken; top with mushrooms and onions. Sprinkle the DRY rice over onions. Dilute celery soup with three cups of water; pour over top. Place bay leaves on top. Cover with foil and bake at 350 degrees for 1 1/2 hours. (TIP: You may want to cut the chicken into 3 or 4 pieces before putting it in the baking dish.)

Hawaiian Haystacks

Rice, cooked (enough for your family) Sauces of choice: Cheese Sauce, Fruit of choice Chicken Gravy, Mushroom Soup Vegetables of choice Sauce, Ranch Dressing and/or Sweet & Sour Sauce

Topping suggestions: Vegetables - broccoli, grated carrots, celery, cauliflower, olives, peas, and zucchini. Fruit - apples, craisins, mandarin oranges, pineapple, and raisins. Meat - chicken and ham. Misc. - coconut, chopped nuts, croutons, sunflower seeds.

Prepare all ingredients, placing each in individual bowls. Each person can now assemble their haystack with the toppings want, topping with desired sauce.

Porcupines

1 lb. Ground Beef 1 tsp Salt 1/2 cup Rice, uncooked 1/8 tsp Celery Salt 1 1/2 cups Water, divided 1/8 tsp Garlic Powder 1/3 cup Onion, chopped 1/8 tsp Pepper 2 tsp . Worcestershire Sauce 15 oz can Tomato Sauce

Mix hamburger, rice, 1/2 cup water, onions, salt, celery salt, garlic powder and pepper. Shape mixture into balls. Cook meatballs in skillet, browning on all sides (or bake at 350 degrees for 20 minutes). Mix tomato Sauce, Worcestershire sauce and 1 cup water; pour over meatballs. Heat to boiling; cover and simmer 45 minutes. (Add water during cooking if necessary.) **SALADS**

Cookie Salad

2 small pkgs Vanilla Pudding Mixes 2-11 oz Mandarin Oranges 2 cups Buttermilk 16 oz. Cool Whip 20 oz. Pineapple, chunks 1/2 package Fudge-Striped Cookies*

Drain fruit. Mix pudding powder, buttermilk, cool whip, pineapple and oranges together. Break cookies into small pieces. Just before serving, add cookie pieces and fold together. (*Can also use Pepperidge Farm’s Pirouette Cookies.) YUM!!

Lemon Supreme Jell-O Salad

2 6 oz pkgs Lemon Jell-O 1 1/2 cups Miniature Marshmallows 3 cups Water 1 cup Pineapple Juice 3-4 Bananas, sliced or diced 1/2 can Pineapple, crushed

Mix jell-o with water and juice; pour into 9”x13” dish. When syrupy, add pineapple, marshmallows and bananas. Continue setting.

1 cup Pineapple or Orange Juice 1 Tbsp Cornstarch 1 egg, well beaten 8 oz Cool Whip 1/4 cup Sugar 8 oz Cream Cheese

Mix sugar, cornstarch and egg. Heat juice; mix into egg mixture. Cool. Meanwhile, whip cool whip and softened cream cheese. Combine well with egg mixture. Spread topping over semi-set jell-o. Refrigerate to finish setting.

Orange Cream Salad

5 cups Water 2 11 oz Mandarin Oranges 12 oz. Orange Juice Concentrate 20 oz Pineapple, crushed 6 oz package Orange Jell-O 20 oz Pineapple, chunks 1/3 cup Sugar 3/4 cup Cornstarch (12 Tbsp.) 24 oz Cool Whip 1 cup Miniature Marshmallows

Combine orange juice concentrate, water, sugar, cornstarch and jell-o powder in an 8 quart saucepan; cook over medium heat until thickened to a syrupy consistency, stirring constantly, as it can scorch easily. Cool for at least three hours. (To cool it faster, divide into two bowls and set in fridge.) With electric mixer, mix orange juice mixture and cool whip until well blended and fluffy. Fold in fruit and marshmallows, if desired. Enjoy!! (This also works well as a dessert!!) **SALAD (cont.)**

Taco Bean Salad

1 lb Ground Beef, extra lean 2 cups Cheddar or Mozzarella 1/2 Onion, medium, chopped Cheese, shredded 1/4 tsp Salt 16 oz can Kidney or Black Beans, 1/8 tsp Pepper rinsed and drained 1/8 tsp Oregano, ground 1 large ripe Avocado, peeled and 7 oz bottle Green Taco Sauce chopped 3 Tomatoes, large 4 green onions, chopped 1 head Iceberg Lettuce, torn 6 cups Tortilla Chips, coarsely Ranch or Tomatillo Salad Dressing crushed (recipe below)

In medium skillet, cook ground beef and onions until meat is no longer pink; drain. Combine hamburger mixture with taco sauce.

Chop two tomatoes; cut remaining tomatoes into wedges. In a LARGE bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes. Spoon the hamburger mixture over the salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

(WARNING: This recipe makes a huge salad (great for taking to a party)!! To make at home, you may want to half (or quarter) the recipe, depending on your family size.)

Tomatillo dressing

4 Tomatillos 1/2 cup Sour Cream 1 bunch Cilantro, fresh 1 clove Garlic (stems removed) 1 package Hidden Valley Ranch 1/3 cup Buttermilk Salad Dressing Mix 1/2 cup Mayonnaise

Peel husks off tomatillos. Place on cookie sheet and broil on high for 7 minutes. Place tomatillos in blender along with remaining ingredients. Blend until well mixed. Pour into bowl and refrigerate until chilled (or place in freezer for 20 minutes for quick chill) **SANDWICHES/BREADS**

Irish Soda Bread

4 cups Flour 1 tsp Salt 1 3/4 cup Buttermilk 1 tsp Baking Soda 3/4 cup Raisins, golden 1 tsp Baking Powder 3/4 cup Raisins, dark 2 Tbsp Caraway Seeds

Whisk flour, salt, baking soda and baking powder together. Add the caraway seeds and buttermilk, mix. Fold in raisins. Knead lightly for a few minutes.

Cut parchment paper to fit cookie sheet. Shape dough into domed loaf (round). Place dough on parchment paper.

Egg glaze: 1 Egg yolk 1 Tbsp Heavy Cream

Mix together with fork. Brush glaze on bread loaf. Can sprinkle with sugar, if desired. Make 1/8" deep cuts in top forming a cross. Bake at 350 degrees for 70 minutes

Pita Bread Sandwich

This yummy dinner lets kids create their own masterpieces by making their own personal vegetable pizza.

Pita Bread (enough for your family) Cheddar or Mozzarella Cheese, shredded Cream Cheese Vegetables of choice Black or Kidney Beans Seasonings of choice

Vegetable suggestions: Broccoli, grated carrots, celery, cucumbers, olives, Peppers (green and/or red), tomatoes, zucchini, etc. Spread cream cheese on each pita bread. Each person then adds the toppings they want.

A great “cold” dinner for a warm summer evening!!

Quesadillas

Flour Tortillas Chili Peppers, diced (optional) Cheese (any flavor), shredded Chicken, cooked and shredded

Place one tortilla on a hot griddle. Sprinkle with cheese, chili peppers and chicken. Top with another tortilla. Heat until tortilla is warm and golden; turn over and continue cooking until heated and golden brown. To serve, cut into wedges. Serve with salsa or catsup.

(You can also warm these in the microwave instead of cooking on the stove top. Great way to use up leftover chicken.) (To make a “cheesy”, omit chicken and chili peppers. Warm in microwave—easy, yummy lunch for kids!!) **SOUP**

Cheesy Cauliflower or Broccoli Soup

2 lbs. Cauliflower, cut up 2 cups Water 1/2 cup Carrots, chopped 2 1/2 cups Water 3/4 cup Celery, chopped 1 Tbsp. Chicken Bouillon granules 1/2 cup Onion, copped 3/4 tsp, Salt 1 Tbsp. Lemon Juice 1/8 tsp . Pepper 2 Tbsp. Butter 1 cup Cheddar Cheese, shredded 1/2 cup Whipping Cream (Medium or Sharp) 2 Tbsp. Flour dash Nutmeg

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery and onion. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Put cauliflower mixture in blender; cover and blend until uniform consistency.

Heat butter in 3-quart sauce pan over low heat until melted; stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring consistently. Boil and stir 1 minute. Stir in cauliflower mixture, bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Stir in cheese. Serves 8 (*You can substitute 1 1/2 lbs. broccoli for cauliflower. Omit lemon juice.)

Creamy Chicken Noodle Soup

1 Roasted Chicken, store bought 2 cans Cream of Mushroom Soup with 1 cup Onions, diced Roasted Garlic 1 cup Celery, diced 2 tsp Herbs 1 cup Carrots, diced Dash Salt and Pepper, to taste 4 cans Chicken Broth 2 cups Egg Noodles, cooked

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and herbs and season with salt and pepper.

Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings to taste and serve.

Hearty Hodgepodge Soup

1 1/2 lb Ground Beef 2-15 oz Pork & Beans 3 cans Condensed Minestrone Soup 1 clove Garlic, minced 3 cans Water 3/4 cup Onion, chopped 1 1/2 cups Celery, chopped 1 Tbsp Oregano 2-15 oz Pork & Beans

Brown ground beef, onion and garlic; drain and to remaining ingredients in large stock pot. Simmer, covered for 15-20 minutes. This is a wonderful, quick and easy meal!

Spicy Bean Soup

1 can Refried beans 1 can Ro-tel Spicy Tomatoes 1 can Chicken Broth

Put ingredients in medium saucepan. Heat until warm. **VEGETABLES**

Roasted Mixed Vegetables

Carrots Red Peppers Onions Sweet Potatoes Mushrooms Zucchini Potatoes

Slice or chunk vegetables of choice. Place on foil-lined baking sheet. Brush with Italian salad dressing or olive oil. Season as desired.

Place on top rack of oven, 5-6 inches away from heat. Broil for 15 minutes, or until vegetables are tender, watching to not over grill. Serve with meat of choice.

Spinach Salad

6 cups Spinach, washed 1 cup Mushrooms, sliced 1 1/2 cups Strawberries, sliced 1/2 Red Onion, cut in rings 2 Apples, chunked 1 bottle Poppy Seed or Raspberry 2 Kiwi Vinaigrette Salad Dressing*

Tear spinach leaves in half. Add strawberries, apples, kiwi, mushrooms and red onion. (TIP: To peal kiwi, cut it in half widthwise. Carefully slip a small spoon down just inside the layer of skin, and gently slide it around the kiwi. Cut the bottom stem area off and slide out of skin. Cut kiwi halves in half, then wedges, and then slices.)

Just before serving, pour desired amount of dressing (choose one, not both!!) over salad and mix to coat. (You can also add cooked chicken and make this a main meal. Mix and match other fruit: mandarin oranges, grapes, peaches or pears. All are good, with a different taste.) (Our favorite: GiRards brand-it comes in a triangular bottle.)

Vegetable Skillet

1/2 lb Ground Beef* 1 1/2 cup Mushrooms, sliced 4 Potatoes, sliced (with skins) 1 Red Pepper, julienne cut 4 Carrots, sliced 1 cup Cheddar Cheese, shredded 2 Onions, julienne cut

Brown ground beef in large skillet; drain. Add the vegetables and fry, allowing it to brown underneath. Turn over; mix around so all vegetables get browned. Sprinkle with cheese, if desired. Serve with catsup or bbq sauce.

Corn and Zucchini Bake

3 – 4 Zucchini, sliced 1” 1 cup Swiss Cheese 1/4 cup Onion, chopped 1/4 cup Bread Crumbs, dry 1 Tbsp Butter 2 Tbsp Parmesan Cheese 2 Eggs, beaten 1 Tbsp Butter, melted 2 cups Corn

Cook zucchini in water 15-20 minutes. Drain and mash. Cook onion in butter. Combine eggs, zucchini, onion, corn and swiss cheese. Turn into 1 quart or 7”x7” baking dish. Mix parmesan cheese and bread crumbs with butter; sprinkle on top. Bake at 350 degrees for 40 minutes, until knife comes out clean. Let sit 5-10 minutes.

Vegetable Stir Fry

1 Red Pepper, julienne cut 1 cup Cauliflower, bite- size pieces 1 Yellow Pepper, julienne cut 2 Zucchini, julienne cut 2 Onions, julienne cut 1 Yellow squash, julienne cut 3 Carrots, julienne cut 2 cups Mushrooms, wedge or slice 1 cup Broccoli, bite-size pieces Olive Oil

Prepare all vegetables. In a hot wok or skillet, stir-fry peppers, carrots, onions, broccoli and cauliflower for 4-5 minutes. Add mushrooms and squashes; stir-fry 2-3 minutes. Add 1/4 cup water and steam, with lid on, until vegetables are tender-crisp (watch to not overcook). **TREATS**

Lemon Poke Cake

1 box Lemon Cake Mix 4 cups Powdered Sugar Eggs Lemon Juice or Water Lemonade Concentrate Oil

Make cake according to package directions. Bake in 9”x13” pan.

While the cake is cooking, mix powdered sugar with enough lemon juice (or lemonade concentrate) to make a semi-thick glaze. (Not real runny, but it has to be able to pour nicely).

AS SOON AS IT COMES OUT OF THE OVEN, using a meat fork, poke holes 1/2 inch apart, all over the cake. Immediately pour lemon glaze all over cake, making sure all is well covered and it “seeps” into the holes and down the sides of the cake. (This is a super easy cake, but oh, so delicious!!!!)

Raspberry Pudding Cake

1 box Lemon Cake Mix 4 cups Powdered Sugar Eggs 1 3 oz pkg Raspberry Jell-o Mix Water 1 6 oz pkg Vanilla Pudding Mix Oil

Make cake according to package directions. Bake in 9”x13” pan.

While the cake is cooking, mix jell-o with 3/4 cup hot water and 3/4 cup cold water. Let cool, but not set.

Make pudding according to package directions. Let set to thicken.

Let cake cool. Using the end of a straw, poke holes 1/2 inch apart, all over the cake. Pour cooled jell-o over the cake, making sure it is well covered. Spread set pudding on top of cake. Keep in refrigerator until ready to serve.

Wacky Cake

3 cups Flour 2/3 Oil 2 cups Sugar 2 Tbsp Vinegar 1/2 cup Cocoa 2 Tbsp Vanilla 2 tsp. Baking Soda 2 cups Water, cold 1 tsp Salt

Mix all ingredients together. Bake 350 degrees for 25-30 minutes. Cool and enjoy!!

Cake Mix Cookies

1 pkg Spice Cake Mix 1 Egg 1/2 cup Oil 1 1/2 cups Raisins 1/2 cup Applesauce

Combine ingredients; mix well. Drop with spoon onto ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 60 cookies. No Bake Cookies

2 cups Sugar 1 teaspoon vanilla extract 1/4 cup unsweetened cocoa powder 1 pinch salt 1/2 cup milk 1/2 cup chunky peanut butter 1/2 cup margarine 3 cups quick cooking oats

In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container. **TREATS (cont.)**

Monster Cookies

12 Eggs 18 cups Oats 2 lb Brown Sugar 4 cups Sugar 1 lb Butter 1 Tbsp Vanilla 3 lb Peanut Butter (creamy or chunky) 1 Tbsp Corn Syrup 1 lb Chocolate Chips 8 tsp Baking Soda 1 lb M & M candies

Mix together all ingredients, except chocolate chip and M & M’s, combining well. Mix in chocolate chips and M & M’s. Scoop with ice cream scoop and place on baking sheet. Bake at 350 degrees for 12 minutes. (You can fit 6 on a 11”x15” baking sheet.) (NOTE: This makes a HUGE batch – great for parties!)

Lemonade Cream Pie

1 6 oz can Lemonade Concentrate Graham Cracker Crust 8 oz Cool Whip

Thaw lemonade concentrate. Combine concentrate with cool whip, mixing well. Pour into Graham cracker crust and freeze at least 6 hours, until well set. Serves 6-8

Microwave Caramel Popcorn

8 cups Popcorn, air popped 1/2 tsp Vanilla 1/2 cup Brown Sugar 1/4 tsp Salt 4 Tbsp Margarine 1/4 tsp Baking Soda 2 Tbsp Corn Syrup

Place half of the popped popcorn into a large brown paper bag. Set aside.

In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.

Pour syrup over the popcorn in the bag. Pour in remaining popcorn. Roll down the top of the bag, and shake to coat the corn. Place the bag in the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto cookie sheet, and cool until coating is set. Store in an airtight container.

Pudding Parfaits

2 6oz pkgs Vanilla Pudding Mix 1 cup Blueberries 3 cups Milk 8 oz Cool Whip 1 cup Strawberries, sliced

Make pudding according to package directions. Chill to set up.

In clear cups (glass or plastic) layer as follows:

Pudding, Strawberries, Pudding, Blueberries, Pudding and then top with Cool Whip.

Refrigerate until serving. Enjoy!! Serves 4