Fancy Green Salad (from Ivalou)

1 head iceberg lettuce
1 head Romaine (or use spinach)
1/4 + red cabbage
1 jar mild banana peppers
pepperoni slices
provolone cheese
1 red onion
1 can sliced black olives
cauliflower
mushrooms
whatever else you want to throw in!

Dressing:
3/4 cup veg oil
1/2 cup apple cider vinegar
2 tsp salt
1 1/2 tsp pepper
1 1/2 tsp garlic powder
1 tbsp msg (optional)

Cool Veggie Pizza-Sara

COOL VEGGIE PIZZA (Pampered Chef, of course!)

• 1 pkg crescent roll dough
  1 pkg cream cheese, soft
  1 ½ tsp mayonnaise
  1 clove garlic, pressed
  1 tsp Pampered Chef Dill Mix or ½ tsp dill, ¼ tsp onion powder
  Salt and Pepper to taste
  2 cups assorted fresh veggies, cleaned, cut and sliced or diced 
  ¼ cup cheddar cheese, shredded
• Preheat oven to 350ºF.  Unroll crescent dough; separate into 8 triangles.  On large pizza stone (or large cookie sheet) arrange triangles in a circle with points in the center and wide ends 
  toward the outside.  Using lightly floured roller, rollout dough to 12-inch circle, pressing seams together to seal.  Bake 12-15 minutes or until lightly brown.  Remove from oven.  Cool crust completely (best to remove carefully from pizza stone before adding toppings).
• Combine cream cheese, mayo, garlic and dill spices.  Season 
  with salt and pepper; mix well.  Spread ¾ of cheese mixture over top 
  of crust. 
• Mix remainder of cheese mixture with diced vegetables and 
  spread evenly over pizza.  Top with sliced vegetables (tomatoes 
  always look great) then sprinkle with cheese.

Jenny’s Real Cool Cookies
1/2 cup canned milk
1 cube margarine
1 1/2 cups sugar
3 cups quick oats
1 teaspoon vanilla
1 cup coconut
2 tablespoons cocoa
In a saucepan mix canned milk, margarine, and sugar. Bring to a boil and let boil for 3 minutes. In large bowl mix oats, vanilla, coconut, and cocoa. Pour cooked sugar mixture over oatmeal and mix well until all oatmeal is well covered. Drop by teaspoons onto waxed paper and let cool.

Chili Relleno Casserole- Sara

CHILES RELLENO CASSEROLE-Sara

• 1 cup of milk
  2 eggs
  1/3 cup of flour
  3 cans (4 oz) whole green chiles  (diced will work just as well)
  1/2 lb Monterey Jack cheese
  1/2 lb sharp cheddar
  Picante or tomato sauce (8 oz)
• Beat together milk, eggs and flour and set aside.  Rinse and drain chiles. Grate both cheeses and mix together. Layer cheese and chiles, alternating,in a round or rectangular glass casserole dish.  Pour egg mixture over the top.  Sprinkle top with cheese.  Cover top with sauce.  
  Bake on 350 for 1 hour.  Turn oven off and leave in for 15 minutes.  Take out and let cool for 15 minutes.  Serve with flour tortillas (and salsa, too).
• You can also add diced, cooked chicken to the layers (1-2 cups) if you want more protein.   

Ravioli Vegetable Lasagna- Sara

RAVIOLI VEGETABLE LASAGNA-Sara (Adapted from Rachel Ray)

• 1 pkg. ravioli, fresh or frozen (whatever type you prefer-veggie, cheese, meat, )
• Prepare ravioli as on package, but only boil to al dente
• 1 onion, chopped
  2-3 cloves garlic, minced
  2-3 Tbsp olive oil
  Asparagus (snap off bottoms; chop thin)
  2 boxes frozen chopped spinach (thawed and drained)
  2 cans artichokes, drained and chopped
  • Sauté onions and garlic in oil.  Add asparagus; cook for 5 minutes.  Add spinach and artichoke.  Season with salt and pepper (to taste).  Heat through.
• 2 Tbsp butter
  2 Tbsp flour
  1 can vegetable stock
  ½ cup cream
  Pinch of nutmeg
  Salt and pepper to taste
  ¼ cup parmesan
  • Melt butter; add flour, mix well.  Add stock; let thicken. 
    Then add cream, s&p, nutmeg and parmesan.  Heat through.  8-10
    Provolone cheese slices, broken up
  • Drizzle 9x13 with olive oil.  Layer ½ of ravioli, ½ of
    veggies, ½ of sauce, and ½ of cheese.  Repeat process.  Brown in the
    broiler for a few minutes.  We LOVE this

Spinach Lasagne- Sara

SPINACH LASAGNA-Sara

• 12  lasagna noodles
• 1 bag spinach, washed/drained
• 2 Tbsp olive oil
  1 med onion, chopped
  2  garlic cloves, minced
  1 zucchini, halved and sliced (opt)
  8 oz tomato sauce
  6 oz tomato paste
  1 cup water (or broth) 
  1 tsp       honey
  3/4 tsp    dried basil, crumbled
  3/4 tsp    dried oregano, crumbled
  salt and pepper, to taste
  2-3         tomatoes (opt)
  2 cups    Ricotta cheese 
  2 cups    Mozzarella cheese, grated 
  1 cup      Parmesan cheese·        
  • Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.
    Preheat oven to 350F. Heat oil in medium skillet over mediumhigh heat.  Add onion and sauté until softened. Add garlic and sauté a few minutes more. Stir in tomato sauce and paste, water, 
    honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.
  • Lay 6 noodles on the bottom of a 9x13inch baking dish. Gently lay all spinach over layer of noodles. Spread all of ricotta and one cup of mozzarella evenly over spinach. Top with half of the 
    sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese remaining mozzarella (optional).  Then cover and bake until heated entirely and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).
  • Optional: Add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic. Peel two or three fresh tomatoes, slice them thickly, season them with a bit  (if you don't like the peels on them, you can blanch them in boiling water for a few seconds, then slip off peels before slices).
    of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella.  I always do this and it seems tastier to us!  (This recipe may look harder than it is...but once you 
    do it a couple of times it goes pretty quick and it’s worth it especially for company.  You can also simplify this by using your favorite spaghetti sauce or marinara (adding sauted veggies).  But, this one is worth the time! 

Rigatoni Carprese- Sara

RIGATONI CAPRESE-Sara

• Whisk together
  • 2 Tbsp. extra virgin olive oil (may need more)
  • 1 tsp salt
  • ½ tsp pepper (fresh ground is best)
  • 1-4 garlic cloves (minced)
  • 1/3 c. parmesan cheese
  • ½ cup fresh basil, finely chopped 
• Toss with:
• 1 pkg hot cooked rigatoni, penne or farfalla pasta
• Aprox. 4 cups diced plum tomatoes (or grape tomatoes) 
• Handful of baby spinach, sliced
• 1 cup mozzarella cheese, shredded
• 4-8 oz. sliced mushrooms
• ½ cup real bacon bits-optional
• 1-2 grilled chicken breasts (diced)-optional
• 1-2 cups small shrimp-optional
• May be served hot or cold.  This is a favorite!
• **If you are looking to make this faster, you can use pesto sauce instead of the sauce you whisk together.  You have to kind of fiddle with this one to get the sauce amount you like.  I often use pesto with added ground pepper and parmesan and perhaps a little extra olive oil. 

Stuffed Pizza with Spinach

STUFFED PIZZA WITH SPINACH-Heather

• Dough
• 3 tsp sugar
  1 pkg yeast
  1 1/4 cups warm water
  3 1/4 cups bread flour
  1 tsp salt
  4 Tbl veg oil
• Sauce
  1 28 oz can tomatoes
  2 Tbl olive oil
  1 tsp oregano
  1 tsp basil
  1 tsp salt
  1 clove garlic crushed
  1/4 c. parmesan cheese
• Stuffing
• 1/4 lb fresh spinach
  8 oz. mozzarella cheese grated
  • Let dough rise 1-1 1/2 hours
    Sauce- drain liquid, crush tomatoes with hands, then add remaining ingredients.  Do not cook.
    Stuffing- wash and chop spinach, combine with mozzarella.
  • Preheat over to 450.  Grease pan, place first dough layer, then spinach mix, lay second dough layer on top.  Crimp the edges of dough layer together to form a thick border.  Press down on filling with hand, cut slit in the center of the top crust to allow steam to escape.  Spread tomato mix on top.  Bake on lowest rack for ten minutes.  Move the pizza up to an oven rack two slots above the lower rack and bake 25-30 minutes until crust in lightly browned.  Substitute sausage for spinach if desired.   Just like a chicago deep dish pizza- delicious

Super Mix (from Mylinda)
(Like Bisquick or Krusteez)

8 C flour (I use half wheat flour/half white flour)

4 t salt

1/2 C baking powder

1 1/2 C shortening

1 1/2 C powdered milk

· Mix dry ingredients together. Cut in shortening with a fork or two knives, until mixture resembles corn meal. (No shortening lumps left.) You can also rub mixture between fingers until mixed. Store in air tight container at room temp. Stores well for 2-3 months.

· Biscuits- 2C mix, 2/3 C water

· Dumplings-1C mix, 1/3C water

· Muffins-1C mix, 1T sugar, 1 egg, 1/3C water

· Pizza crust-1 1/2C Super Mix, 1/2C water

· Pancakes-1C Mix, 1 egg, 3/4C water

· Waffles-2C mix, 2T veg. oil, 1 egg, 1 1/3C water

Linguine with Red Pepper Sauce

LINGUINE WITH RED PEPPER SAUCE-Heather

• 3 med red peppers
  3 Tbl olice oil
  1 large onion sliced
  2 cloves garlic crushed
  1/4-1/2 tsp chili flakes or powder
  1/2 cup heavy cream
  salt and pepper
  2 Tbl fresh oregano
  1 lb. linguine
  • Halve peppers, remove membranes and seeds, place cut side down under a hot broiler, cook for 8 minutes till black and blistered.  Cover with a damp dish towel and allow to cool.  Peel off skin and cut the peppers into thin strips.
  • Heat oil, add sliced onion and cook til tender.  Add peppers, garlic, chili and cream-cook 2 min. stirring occasionally.  Add salt, pepper and oregano.  Toss with pasta.