Roasted Cauliflower

Ingredients:

• 2 tablespoons olive oil
• 1 head cauliflower (about 1 1/2 lb.)
• 1/2 teaspoon Seasoned Salt
  
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 425°. Drizzle a 15- x 10-inch jelly-roll pan with 1 Tbsp. olive oil. Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.

2. Bake at 425° for 25 to 30 minutes or until golden brown. Sprinkle with salt to taste.

**this is great on a lettuce salad

Cucumber Tomato Salad

Ingredients:

• 2 medium tomatoes, sliced & quartered
• 1 large cucumber, peeled & sliced
• 4 green onions, chopped
• 1 TBSP sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 cup cider vinegar
• 1 cup water
  

Directions:

1. Combine tomatoes, cucumbers & onions.
2. In a small bowl combine sugar, salt & pepper.
3. Whisk in vinegar & water.
4. Pour over veggies & toss to coat.
5. Cover & refrigerate for 4 hours or overnight.

Beans Polonaise

Ingredients:

• 4 c fresh green beans OR 16 oz pkg frozen green beans
• 1/4 c butter
• 1/2 c crushed herb seasoned croutons
• 1 t. chopped fresh parsley
• 1 egg, hard boiled, grated
  

Directions:

1. In medium saucepan, bring water to a boil. Add beans and cover. Cook over medium heat until beans are crisp-tender. Drain.
2. In small skillet, cook butter over medium-low heat until light brown. Remove from heat.
3. Stir in crushed croutons and parsley. Combine beans and crumb mixture, toss gently. Top with grated egg.
   

Fresh Vegetable Quesadillas with Corn Relish

Ingredients:

Serves 4.
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths ( I use sweet onions)
1 tablespoon fresh lime juice
Coarse salt and ground pepper

4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
( i have used Jalapino and chili peppers

Directions
Heat grill to low; lightly oil grates.

Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

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Zucchini Cornbread Casserole

• INGREDIENTS
  4 cups shredded zucchini
  1 onion, chopped
  2 eggs, beaten
  1 (8.5 ounce) package dry corn muffin mix
  1/2 teaspoon salt
  1/4 teaspoon ground black pepper
  8 ounces Cheddar cheese, shredded
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  Bake in a preheated oven for 60 minutes.
  
  

Refrigerator Pickles

Ingredients:

• 2 quarts sliced cucumbers
• Several cloves of garlic
• Sliced Onion
• Dill
• 2-1/4 c. water
• 1-1/4 c. vinegar
• 1 c. sugar
• 1/3 c. pickling salt
  

Directions:

1. Boil water, vinegar, sugar and salt.
2. Meanwhile, place dill and 1 clove of garlic in bottom of jar.
3. Fill 1/3 full with cucumbers.
4. Layer onion and 1 garlic clove.
5. Fill another 1/3 full with cucumbers.
6. Layer with onion and garlic (I like to add another small dill also)
7. Fill remaining space with cucumbers. Place another head of dill on top.
8. Pour brine over cucumbers while hot.

Typically a jar will last about 3 months in your refrigerator, but we've never had them that long to know for sure :)

Summer Spaghetti

Ingredients:

• 2 Tbsp. vegetable oil
• 1 medium zucchini, sliced
• 1 c. broccoli flowerets
• 2 c. fresh mushrooms, sliced
• 1 c. fresh peas
• 1 tsp. salt
• 1/2 tsp. minced garlic
• 8 oz pkg. spaghetti - cooked and drained

Cheese Sauce

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. milk
• 1 chicken bouillon cube
• 1/2 c. shredded Cheddar cheese
  

Directions:

1. In large skillet heat oil, cook vegetables with seasonings, stirring constantly until tender-crisp. Cover and keep warm.
2. For cheese sauce: melt butter: blend in flour, stir until smooth.
3. Gradually add milk, stir until thickened and bubbly.
4. Stir in bouillon and cheese; stir until melted.
5. Pour cheese sauce over vegetables. Heat through
6. Serve over spaghetti.
   

Greek Pasta Salad

Ingredients:

• 2 cups penne pasta
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons dried oregano
• 1 teaspoon dill weed
  
• salt and pepper to taste
• 2/3 cup extra-virgin olive oil
• 10 cherry tomatoes, halved
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 cucumber, sliced
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, dill weed, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.YIELD: 8

**make this into a main dish by throwing in some cooked chicken.

Seven-Vegetable Salad

Ingredients:

• 1 cup cut fresh green beans
• 1 cup fresh sugar snap peas
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1/2 cup julienned onion
• 2 small tomatoes, seeded and chopped
• 1 cup coarsely grated carrots
• 2/3 cup reduced-fat Italian salad dressing
• 4 teaspoons minced chives

Directions:

1. In a saucepan, bring 2 inches of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
2. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Zucchini Boats

Ingredients:

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup large fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Directions:

1. Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
   
2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat.
   
3. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells.
   
4. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
   
5. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.
   

Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Broccoli/Cauliflower Salad

Ingredients:

• 4-5 cups cauliflower
• 4-5 cups broccoli
• 1/4 cup sliced red onion
• 1 cup raisins
• 1 cup sunflower seeds
• 10 strips crisp fried bacon (chopped)
  

Dressing

• 1/2 cup Miracle Whip
• 3-4 Tbls. sugar
• 1 tsp. vinegar

Directions:

1. Mix all ingredients
2. Mix dressing and add to vegetables.
3. Let marinate overnight, add bacon next morning
   

Grilled Potato Fans

Ingredients:

• 6 medium baking potatoes
• 2 medium onions, halved and thinly sliced
• 6 tablespoons butter, cubed
• 1/4 cup finely chopped celery
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
  

Directions:

1. With a sharp knife, make cuts 1/2 in. apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly.
2. Place each on a piece of heavy-duty foil (about 12 in. square).
3. Insert onions and butter between potato slices.
4. Sprinkle with celery, salt, oregano, garlic powder and pepper.
5. Fold foil around potatoes and seal tightly.
6. Grill, covered, over medium-hot heat for 40-45 minutes or until tender. (You can microwave the potatoes alittle before slicing them to cut down on the grill time)

Yield: 6 servings

Cheesy Shells with Veggies

Ingredients:

• 1 pkg (12 oz) Velveeta Shells & Cheese Dinner
• 1 c. frozen mixed vegetables
• 1/3 c. chopped red pepper (I don't always use them)
• 1/4 tsp. dried thyme leaves
  

Directions:

1. Prepare Dinner as directed on package, adding vegetables during the last 3 minutes of Macaroni cooking time.
2. Stir in remaining ingredients.
   

Slow Cooker Loaded Baked Potatoes

Ingredients:

• 5 lbs potatoes, peeled, cubed & boiled
• 1/2 c. melted butter
• 4 c. shredded cheddar cheese
• 2 c. sour cream
• 3.25 oz jar bacon bits (or chopped ham)
• salt & pepper to taste
  

Directions:

1. Combine potatoes & butter in large bowl.
2. Add cheese, sour cream & bacon bits, mixing thoroughly. Add salt & pepper.
3. Spoon mixture into slow cooker, cover & cook on high for 1 hour or on low for 2 hours, stirring every 30 mins.
   

Mini Vegie Wagon

Ingredients:

• 2 celery ribs
• 1 medium cucumber
• 2 wooden skewers (6 inches)
• Fresh baby carrots
• green and purple broccoli florets
• veggies of your choice
• Vegetable dill dip
  

Directions:

1. Cut celery ribs in half lengthwise and then into 6-in. pieces. Cut cucumber into ½-in. slices. Place one cucumber slice on the ends of each skewer; place celery pieces lengthwise across skewers to form wagon frame.
2. Pile carrots, broccoli and remaining cucumber on wagon. Serve with dip.
3. Serves 4-6
   

Vidalia Casserole

Ingredients:

• 4 - 5 Vidalia or sweet onions, sliced 1/4 inch thick
• 1/4 cup butter or margarine
• 1/4 cup sour cream
• 3/4 cup grated parmesan cheese
• 10 butter-flavored crackers, crushed

Directions:

1. In a skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream, Spoon half into a greased 1 quart baking dish. Sprinkle with half of the cheese. Top with remaining onion mixture cheese and crackers. Bake uncovered at 350 degrees for 20-25 minutes. YIELD: 4 - 6 servings
   

Parmesan Potato Rounds

Ingredients:
1/3 cup butter or margarine, melted
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
salt and pepperdxs to taste
6 medium potatoes unpeeled, each sliced into 4 rounds
Italian seasoning to taste

• 
  

Directions:

1. Pour butter into a 15-1/2 in. x 10-1/2 in. baking pan. In a plastic bag, combine flour, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour/salt/pepper mixture. Shake off excess flour and place in a single layer over the butter. Sprinkle parmesan cheese over the top of the potatoes. Bake at 375 degrees for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake for another 30 minutes or until tender. Yield: 6 servings
   

Cream Cheese Corn

Ingredients:

• 1/2 of 8 oz. package cream cheese
• 3-4 Tbsp. of butter
• small bag of frozen corn
• salt and pepper to taste
• Tony's seasoning (optional)
  

Directions:

1. Grease 8x8 glass pan.

2. Empty corn into pan and cut up the cream cheese and butter into small pieces. Scattering them around on top of the corn.

3. Add salt, pepper, and Tony's if desired.

4. Cook in the microwave for 2-3 mins. Stir and continue to microwave until thoroughly heated through and cream cheese and butter are melted. Usually takes about 10-12 minutes if your corn is frozen.

5. You can always add more cream cheese and butter if you would like it creamier.

My kids really like this dish and so do we! It is a big hit at potlucks too!

Broccoli Casserole

Ingredients:

• 2 boxes frozen or 1 head fresh broccoli
• 1 can cream of mushroom soup
• 1 C. mayo
• 2 eggs beaten
• 1 med. onion chopped
• salt and pepper to taste
• 1 C. grated sharp cheddar cheese

Directions:

1. Cook and drain the broccoli (2 boxes frozen or 1 head fresh).
2. Mix together cream of mushroom soup, mayo, eggs, onion (chopped), salt and pepper to taste, and grated sharp cheddar cheese.
3. Bake at 350 for 30 mins.

**Can be topped with french onions and then baked if desired.

Corn Casserole

Ingredients:

• 8 oz sour cream
• 1/2 c melted butter
• 1 box jiffy corn muffin mix
• 1 (15oz) can creamed corn
• 1 (15oz) can yellow corn
• 2 eggs
  

Directions:

1. Do not drain corn.
2. Mix everything together & pour into 9x13 pan.
3. Bake at 350 degrees for 50-60 minutes.