RECIPES

1-2 bunches raw kale cleaned & finely chopped
1 pint grape tomatoes
Chopped cucumber
Sometimes I add green or kalamata olives or artichokes
Feta cheese – about 1/2 cup
Cooked quinoa – about 1-2 cups

I buy a roasted garlic vinegarette dressing at Aldi.  Sometimes I also just use Olive oil & balsamic vinegar.

Mix all – that’s it 🙂

1 Tbs. dry minced onion
¼ cup melted margarine

12 eggs
1 tsp. baking powder
2 cups small curd cottage  cheese
1 cup fresh, chopped spinach (optional)
3 cups shredded cheese
Grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup flour

In a large mixing bowl, beat eggs, minced onion, cheeses, flour, margarine & baking powder. Stir in spinach (or any other add-ins such as cooked bacon, sausage, ham). Pour into two 9” pie plates that have been sprayed with nonstick spray. Sprinkle with Parmesan cheese.  Bake 375 degrees for 33-38 minutes until knife inserted near the center comes out clean. Makes 2 Quiche.

3 cups flour
1 lb. Mozzarella cheese
1 pkg. yeast
½ doz. Roma tomatoes + 1 sliced into ¼” rounds
1 cup warm water
fresh basil leaves-one for each tomato round
2 tsp. salt
2 Tbs. olive oil

Mix flour, water, 1 T olive oil and salt.  Knead until smooth and springy-not too much. Let rise 20 minutes in covered bowl. Spread dough evenly (w/ thicker edges) over pizza pan. Let rise ½ hour covered. Slice tomatoes and grate cheese. Cover pizza dough with 1 T olive oil, ½ cheese, tomatoes with basil leaf on each slice, rest of cheese, Bake in pre-heated 475 Degree oven for 20 minutes or until it looks right.

CRUMB MIXTURE

1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal ( uncooked)
1 tsp cinnamon

Cut in 1/3 cup butter until it resembles coarse crumbs. Take 1 cup of crumb mixture and mix with:

2 17 oz cans of yams and
2 cups fresh cranberries

Place in casserole and top with remaining crumbs.
Bake at 350 degrees for 35 minutes

Sprinkle 1 1/2 cups of mini-marshmallows and broil till lightly brown.

5 sweet potatoes, cooked and mashed (3 cups)
2 beaten eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla
1/2 cup melted margarine or butter

In a large mixing bowl combine all ingredients. Place in a greased 1-1/2 quart casserole.

Spread with topping:

1/2 cup sugar
1 cup flour
1/2 c. margarine or butter, cut into flour and sugar mix
1/2 – 1 cup chopped pecans

Bake at 350 degrees for 45 minutes.

4 whole chicken breasts, steamed and sliced to about ¼ inch. (Can use leftover chicken, or turkey.)
Steamed Broccoli or Asparagus (steam for a  minute or two. It will continue to cook in the casserole) If using frozen. Thaw and do not cook further.
2 cans cream of mushroom soup or cream of chicken soup
1 can of chicken broth (Use the broth from steaming the chicken)
¾ cup mayo – not salad dressing
1 cup Shredded cheddar cheese – divided
Bread crumbs

Preheat oven to 350 and grease a 9 X 13 baking dish.

Layer chicken or turkey on top of steamed broccoli or asparagus.  Mix together soup, broth, mayo and ½ cup shredded cheese.  Spread on top of chicken.  Sprinkle rest of cheese and bread crumbs on top.  (At this point the casserole can be refrigerated until ready to cook a day later or it can be frozen and then thawed to be cooked another day.)   Bake for 30-40 minutes until hot and bubbly.  If it comes out of the refrigerator, it will probably need extra time to bake.

3 acorn squash, halved and seeded (can also use butternut squash)
5 Tablespoons butter, softened
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped pecans
2 eggs
½ cup white sugar
¼ cup half-and-half
1 teaspoon vanilla extract
½ teaspoon salt

1. Preheat oven to 400 degrees F
2. Roast the Squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
3. Meanwhile, prepare the topping by 2 ½ tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
4. Lower oven temperature to 350 degrees. Lightly grease 11×7 inch baking dish.
5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt and 2 ½ Tablespoons butter; process until well blended. Spoon mixture into the prepared baking dish. Sprinkle the brown sugar mixture over the squash.
6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.