"Meatless Meal Day!"

Carol Howe
Zucchini Italiano
 
1 large zucchini
1/2 c flour
2 eggs - beaten
2 c spaghetti sauce
2 c grated mozzerella cheese
1/2 c parmesean cheese
Slice zucchini into 1/8" thick pieces.  Dip into flour then eggs. 
Fry until brown.
Layer in a 9 x 12 pan.
Pour sauce over slices and sprinkle with cheeses.
Bake at 350 for 30 min.

Carol Howe
BBQ Pasta 

1 jar (26 oz) marinara sauce

1 1/2-2 1/2 c. BBQ sauce

2 cloves garlic, minced

1 lb penne pasta (cooked)

1/2 red and 1/2 green bell pepper, cut in strips

1/4 red onion

smoked gouda or provolone (she used parmesan in hers and it tasted great)

In olive oil, saute chicken, garlic, salt and pepper.  Set aside.  In butter, saute garlic, red and green pepper, and red onions.  Combine ingredients and pour in marina and BBQ sauce.  Let simmer for 5 minutes.  Stir in penne pasta and top with cheese.  Serves 4-6

the amount of BBQ sauce depends on potency of the BBQ sauce.  Add to your liking.

Laurie Tift
Crawford's Quiche

Main ingredients:
2 eggs
1 cup milk
1/2 cup bisquick
salt and pepper

Beat well. Pour in greased pie plate (9-10"). Add 1 cup of toppings (mix and match 1/2 cups of 2 or use all 1 cup of 1).

Toppings:
grated cheese (this is what the one at the park was)
meat (whatever you like - I like ham)
zucchini
tomato
sauteed mushrooms
whatever you like!

Bake at 350 degrees for 45-60 minutes or until the eggs are done in the middle. Will be golden brown on top.

Jill Schmit
Spinach and feta pita bake
  
INGREDIENTS
  
  
6 (6      inch) whole wheat pita breads 
  
1 (6      ounce) tub sun-dried tomato pesto 
  
2 roma      (plum) tomatoes, chopped 
  
1      bunch spinach, rinsed and chopped 
  
4      fresh mushrooms, sliced 
  
1/2      cup crumbled feta cheese 
  
2      tablespoons grated Parmesan cheese 
  
3      tablespoons olive oil 
  
1      pinch ground black pepper to taste 
 
  
 
  
DIRECTIONS
  
1.       Preheat the oven to 350 degrees F (175 degrees C). 
  
2.       Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper. 
  
3.       Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve. 

Robynn Slade

Fruit Salad Recipe:

 

1 - big pkg. of vanilla pudding (mix in powder form not as pudding)

2 – small strawberry/banana yogurt containers or whatever yogurt you like.

12 oz. of coolwhip

  Mix together well:

 

Add: any fruit you like, strawberries, bananas, grapes, pineapple, etc.

Brooke Haskett ( allrecipes.com)

Chinese Chicken Salad:

 

2 Chicken Breast cooked and shreaded

1 head of iceberg lettuce- shredded

2 green onions- chopped

2 slaks celery- choppped

10 oz chinese noodles

 

Dressing-

1/2 c rice vinegar

1/3 c sugar

3/4 c. peanut oil

 

1.Combine Salad ingredients in a large bowl-

2. Mix Dressing.( Disolve rice vinegar and sugar- then add the peanut oil).

3. Toss salad with dressing just before serving.

Natalie Brown

Salsa-Rice Burritos

(serves 4-6)

1 1/2 Cups salsa, plus additional if desired

1 1/2 tsp Chili powder (or less if desired)

1 cup uncooked instant rice

1 can black beans (15 oz), rinsed and drained

1 can (11 oz) Mexi-corn (has red and green peppers), undrained

1 1/2 cups shredded Cheddar cheese (6 oz)

8 flour tortillas (8 inch diameter)

Heat salsa and chili powder to boiling in 10-inch skillet.  Stir in rice; remove from heat.  Cover and let stand 5 minutes.  Stir in beans, corn and cheese.

Spoon about 1/2 cup rice mixture onto center of each tortilla.  Fold into a burrito.  Serve with additional salsa, sour cream, etc... as desired.

Carol Howe

Chicken and Sauce Casserole
 
4 chicken breasts cooked and cut into pieces
1 can mushroom soup
1/2 c sour cream
1/2 c nippy cheese - grated
1/2 c mayonaise
2 c cooked rice
 
Spread cooked rice in bottom of 9 x 13 pan.  In saucepan combine ingredients except for mayonaise and cook and stir on medium heat until cheese is melted.  Stir in mayonaise and stir until smooth.
 
Place chicken on top of rice and pour sauce on top of all.  Serve immediately.  May be made ahead of time and refrigerated.  Reheat in oven or microwave.

Angelique Randall

BLT Chicken Salad

• 3 cups chopped cooked chicken breast
• 5 slices bacon
• 2 stalks celery, chopped
• 1 cup chopped fresh tomato
• 3/4 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 2 tablespoons chopped green onion
• 1 teaspoon lemon juice
• 1 dash Worcestershire sauce
• salt and pepper to taste
• 12 leaves romaine lettuce
• 1 avocado - peeled, seeded and sliced

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
2. Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
3. In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Friday February, 27th Salad's and Casseroles

 Jessica Hayes

Yummy Salad-
 
Dressing
1 tsp. poppy seeds
3/4 c. apple cider vinegar

1/2 c. sugar
1 1/2 c. olive oil
1 sm. red onion
8 oz. fresh mushrooms, sliced
Combine all together, cover and refrigerate over night.
 
Salad
1 head red leaf
2 heads mixed lettuce
1 lb. bacon crumbled
24 oz. cottage cheese
grated swiss
 
Layer large platter with red leaf lettuce, add mixed greens on top, dollop spoonfuls of cottage cheese over lettuce, sprinkle with bacon and swiss, pour dressing over that.  
 

Marin Halls

 

Strawberry Spinach Salad

 

1 lb. spinach

1 qt. strawberries

1/4 cup almonds

1 Tbsp. sugar

 

Brown almonds and sugar in a skillet until just toasted and sugar melts onto alonds. Place on wax paper to cool.

 

Poppy Seed Dressing

 

Mix together:

1/3 cup red wine vinegar

1/2 cup sugar

1 1/2 Tbsp. minced green onion

1/4-1/2 cup oil

1 tsp. salt

1/2 tsp. poppy seeds

 

Combine spinach, strawberries, and candied almonds. Drizzle dressing over salad just prior to serving.

Alma Lavis:

Alma's Salmon salad   2  6 oz. canned Salmon 1/2 meyer lemon 2 Tbsps of extra virgin olive oil (e. v. o. o.) 1/4 salt (or to taste) 1/4 pepper  freshly ground (or to taste) 1/2 C. crainsens 1/2 C. chopped red and yellow pepper Baby spinach    To make salad In bowl whisk lemon, E. V. O. O., salt pepper. Mix salmon, dressing, crainsins, and peppers, serve under bed of baby spinach, Eat with crackers as appettizer or make sanwich, or just eat alone as salad. Substitute salmon to tuna or chicken, you can put any crunchy, or sweet ingiedient, play with your food see what you like best!!!