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Brian And Susan

1-2 Lbs. Fresh Asparagus

Olive Oil

Salt and Pepper

Sesame Seeds (optional)

Coat Asparagus with oil, salt and pepper, and sesame seeds. Toss. Grill or bake at 500 degrees for 8-10 min. or until al dente.

(with apologies to him for taking "Cathy" liberties!)

Bob and Cathy

1 pound of asparagus

garlic powder

your favorite herb

Clean and snap off tough end from 1 pound of asparagus. Lay flat in a 9x13 pan. Drizzle with a little olive oil. Sprinkle with a little garlic powder and your favorite herb (we like rosemary). Brian adds sesame seeds. Bake on the top shelf of a 500 degree oven 'until tender crisp, tossing asparagus occasionally.

Don and Mary Jane

2 medium acorn squash, cut in half

1 LB pork sausage

2 T dry bread crumbs

1/2 c diced apple

1/2 c Irish Mist Liqueur

1/2 c butter or margarine, melted

salt

In a large skillet, cook sausage until crumbly. Drain. mix in bread crumbs, 1/2 c Irish Mist and apple. Set aside.

Brush cut edges of squash with mixture of butter and remaining Irish Mist; spoon remainder into squash cavities. Fill with stuffing mixture. Place in shallow baking dish. pour 1 inch of water around squash. cover and bake in 375 degree oven 45 to 60 minutes or until squash is tender.

Don and Mary Jane

3 large baking potatoes

1/2 c Miracle Whip salad dressing

onion salt

pepper

dill weed

Cut potatoes lengthwise into thick slices; cut slices into strips. Brush with salad dressing. Place on greased 15 X 10 inch jelly roll pan; season to taste. Bake at 375 degrees, 50 minutes or until tender and golden brown.

Scott and Faye

4 c broccoli florets

15 oz can kidney beans, drain

8 oz tomato sauce

1/4 t basil leaves

1/4 t oregano leaves

1 c cooked rice

2 oz (1/2 c) shredded Colby

Heat oven to 350. Grease 1 1/2 qt shallow casserole. To partially cook broccoli, plunge into rapidly boiling water for 1-2 min. Drain, set aside. In small bowl, mix beans, tomato sauce, basil and oregano. In greased casserole, layer half each of cooked rice, bean mixture, broccoli and cheese, repeat all layers except cheese. Cover, bake for 30-40 minutes or until heated. Sprinkle with remaining cheese, let stand until melted.

Scott and Faye

2 1/2 lb fresh broccoli

2 garlic cloves, minced

1/3 c olive oil

1 T margarine

1 t salt

1/4 t pepper

pinch cayenne pepper

8 oz thin spaghetti or linguine

Parmesan cheese

Cut broccoli into bite size pieces. In large skillet, saute broccoli with garlic, oil, butter, salt and peppers 10 minutes or until just tender. Place hot pasta in serving dish, top with broccoli mixture, serve with cheese - 4-6 servings

Don and Mary Jane

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/3 c butter or margarine, melted

3 T Frank's Cayenne Pepper sauce

2 lbs baking potatoes sliced into wedges

Ranch Dressing

In 13x9 in baking or roasting dish, blend soup mix, butter and pepper sauce. Add potatoes and turn until coated. Bake at 450 degrees, stirring occasionally, 45 minutes or until potatoes are crisp. Serve with dressing.

Scott and Faye

4 large unpeeled baking potatoes

1/4 c margarine

1 T grated onion

1 t salt

1/2 t thyme

1/8 t pepper

1 c (4 oz) shredded cheddar cheese

1 T chopped fresh parsley

Thinly slice potatoes and put in greased shallow 2 qt baking dish. In small pan, heat margarine, onion, salt, thyme and pepper until margarine is melted. Drizzle over potatoes. Cover and bake at 425 for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese melts.

Brian and Susan

4 Tomatillas (chopped)

6 scallions, diced

1/2 C. Chopped Cilantro

1 Large Clove Garlic (Minced)

3 C. Water or Chicken Stock 1-1/2 oz.

Unsalted butter at room temp.

2 Serrano Chilies (seeded and diced)

2 C. uncooked rice

In a blender, puree the tomatillos, 1/4 C. cilantro, serranos, and 1 C of water or stock. Transfer to a large saucepan and add the rice, scallions, garlic, salt and the remaining 2 C. of water or stock. Bring to boil and stir once with a fork. Reduce the heat to a simmer and cover. Continue to simmer for 12-15 minutes, or until liquid is absorbed. Fluff the rice and fold in the butter and the remaining 1/4 C. cilantro. Cover and let set for 5 minutes. Transfer to a well-buttered 6-C. ring mold, and press in firmly. Invert onto a hot serving platter.

Brian and Susan

1 Can Cream Style Corn

1 Can Whole Kernel Corn (Drained)

8 oz Sour Cream

1 Box Jiffy Corn Muffin Mix

1 Stick Butter (Melted)

Mix all together and put in casserole. Bake at 350 degrees for 45 minutes to 1 hour.

Bob and Cathy

5-6 potatoes

4 oz of cream cheese

3/4 c of sour cream.

garlic powder

salt and pepper to taste

Peel 5-6 potatoes, boil until soft. In a large bowl beat together 4 oz of cream cheese and 3/4 c of sour cream. Add garlic powder, salt and pepper to taste. Slowly beat in hot, cooked potatoes until fluffy and mashed. If too stiff add a little milk. Pour into a buttered casserole dish. Dot with butter, sprinkle with 1/4 c shredded a cheddar cheese and sprinkle paprika over all. Bake at 350 for about 30 minutes. Wonderful with meatloaf or chicken!.

Bob and Marria

1 Can cream of mushroom soup.

1/2 Cup milk

1 Large onion chopped

4 medium potatoes peeled, diced, and cooked

In a bowl, combine soup, milk, and onion. Stir in potatoes. Pour into a baking dish that has been coated with non stick cooking spray. Sprinkle with paprika. Bake, uncovered at 350 for 30 minutes until bubbly. Yield: 8 servings.

Mike and Sarah

2 large eggs

1-1/4 cup green beans

1 cup milk

1/4 t salt

1/2 cup cracker crumb

1 T onion

1 cup cheese cubes

Preheat oven to 350 Grease large casserole dish Break in eggs. Beat with beater and add: milk, salt, cracker crumb, onion and cheese cubes. Stir well, arrange on top green beans. Drizzle over melted margarine

Bake uncovered 50-60 minutes

Bob and Cathy

Vegetable-oil cooking spray

4 T Dijon mustard

2 t paprika

1 t ground cumin

1 t chili powder

1/8 t ground cayenne pepper

16 baby red potatoes

Preheat oven to 400 F. Spray a roasting pan 3 times to coat with oil. Put the mustard, paprika, cumin, chili powder and pepper in a large bowl. Whisk to blend. Prick potatoes several times with a fork and add them to the bowl. Toss to coat potatoes evenly. Pour coated potatoes into prepared roasting pan, leaving a little space between them. Bake about 45 minutes to 1 hour, until potatoes are fork-tender.

Bob and Cathy

2 medium sweet onions (Vidalia), halved length-wise

2 T olive oil

2 T balsamic vinegar

4 t apricot preserves

1/2 t salt

pinch of ground red pepper

Preheat oven to 400 F. In a 9 x 9 inch baking pan place onion halves; drizzle with olive oil, turning to coat. Bake uncovered, sliced side down until onions are tender, about 40 minutes. Transfer to serving platter. To the baking pan, add vinegar, preserves, salt and pepper, stirring to mix. Pour sauce over onions. Serve warm or at room temperature

Brian and Susan

1 Lb. Ground Beef (browned)

1 Package Frozen Spinach (drained)

1-15 oz. Tomato Sauce

1 C. Shredded Cheddar Cheese

3 C. Cooked Noodles (drained)

8 oz. Cream Cheese (softened)

1 t. Sugar

1/2 C. Sour Cream

1 t. Salt

3 T. Milk

1/4 t. Garlic Salt

2 T. Finely Chopped Onion

1/4 t. Pepper

Mix Ground Beef, tomato sauce, noodles, sugar, salt, garlic salt, and pepper together. Mix cream cheese, sour cream, milk and onion together.

In casserole dish, put first layer of 1/2 meat mixture. For second layer, put 1/2 cream cheese mixture. For third layer, put in all of the spinach. The fourth layer is the remaining meat mixture. Bake for 40 minutes at 350 degrees, covered. Put rest of cream cheese mixture and cheddar cheese on casserole. Bake an additional 10 min., uncovered.

Scott and Faye

2 T sesame oil, divided

2 cloves garlic, minced

dash hot pepper flakes

4 t beef bouillon

2 T cold water

12 snow pea pods cut in thirds

2 T hoisin sauce

8 scallions, chopped with greens

2 slices ginger root, minced

1/2 c boiling water

1 t white vinegar

1 1/2 t mustard powder

4 fresh mushrooms, sliced

2 c cooked cold rice

1/16 t peppercorns, crushed

In wok, heat 1 T oil over lo heat and add half of the scallions, garlic, ginger and hot pepper flakes. Cook 1 minute, stir occasionally. In bowl, mix boiling water, bouillon and vinegar, set aside. In second bowl, mix cold water & mustard powder. Set aside. In wok, add pea pods and mushrooms, stir. Add hoisin sauce. Stir-fry 2 min. Transfer to platter. To wok add rice, pepper & bouillon mix, mustard mix, add remaining scallions. Cover and simmer 5 min. Stir in vegetable mix. Cover and simmer 5 min. or until liquid is absorbed

Scott and Faye

1 lb fresh green beans or 20 oz beans

1 t margarine

1 T water

1 T sugar

dash paprika

1/2 t flour

1 T fresh lemon juice

1/4 t dill seeds (opt)

Cook beans, drain and set aside. Melt margarine, stir in flour and brown lightly. Stir in rest and cook over lo heat until thickened. Pour over beans and heat 5 min.

Scott and Faye

6 c thinly sliced peeled sweet potatoes (2 lbs)

3 c sliced peeled Granny Smooth apples

1/2 t salt, divided

3 T maple syrup

2 T margarine, melted

Coat 10" square casserole with spray. Arrange 3 c sweet potato and 1 1/2 c apple in casserole, sprinkle with 1/4 t salt. Mix syrup and margarine, stir well. Drizzle half of syrup mixture over potatoes. Repeat procedure with remaining ingredients. Cover with plastic wrap, microwave at HIGH 10 min. rotating a half-turn after 5 min. Let stand, covered, 5 min.

Brian and Susan

3 C. Mashed Sweet Potatoes

1/3 C. Butter (melted)

1 t. Vanilla

Topping:

1 C. Brown Sugar

1/3 C. Butter (melted)

1 C. Coconut

1/3 C. Flour

1 C. Pecans (Chopped)

Preheat oven to 350 degrees. Grease 1 quart shallow casserole. Combine potatoes, vanilla, and margarine; place in casserole. Combine topping ingredients; sprinkle over potato mixture. Bake covered 20 min. And uncovered 15 min.

Brian and Susan

6 tomatoes (about 3 lbs)

1/4 C. chopped fresh basil

3 ears corn

1 scallion chopped fine

2 T Red Wine Vinegar

2 T Butter

1/3 C. Olive Oil

1 C. 1/4" bread cubes

Cut 1/2" from the stem end of each tomato and with a melon-ball cutter scoop out and discard the seeds and pulp, leaving 1/2" shell. Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 min. In a large saucepan combine the corn with enough salted cold water to cover it by 1", bring the water to a boil, and boil the corn for 5 min. Drain the corn and cut the kernels from the cob.

In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing, basil, scallion, and salt and pepper to taste to the corn.

In a skillet melt the butter and saute the bread crumbs until golden. Toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs on the tomatoes. Serves 6

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