Jasmine Crosby
1-2 Zucchini (chopped)
1-2 Crookneck Squash (chopped)
1/2-1 Onion (chopped)
1-2 Tomatoes (chopped)
Fresh Basil (I slice mine thin)
Fresh Rosemary (chopped fine)
Salt
Cracked Pepper
Lemon Zest from 1 lemon
1 tsp. lemon juice
1TBSP Butter
1 TBSP Olive Oil
Heat butter and oil in large pan. Add lemon juice and zest and saute onions, zucchini, and squash. When the veggies are soft, add fresh herbs and salt and pepper to taste. Simmer for 3-5 minutes. Remove from heat and add chopped tomatoes. Mix and serve. Also good with bread crumbs and mozzarella cheese on top.
Pasta Salad
Luanne Stong
Pasta (wheels, shells, rotini - whatever you have), cooked, drained and cooled
Eggs, boiled, cooled and diced
Meat (chicken, bacon, ham - again, whatever you have), cooked,cooled and diced
Cheese, diced
Veggies: cherry tomatoes, cut in half
broccoli, cut in bite-sized pieces and cooked tender crisp
radishes, sliced
dill pickles, diced
any other random vegetables you have laying around!
Italian dressing, to taste
Mix it all together and let it marinate a bit. The dressing tends to get absorbed so you may have to add more.
Strawberry Pretzel Jell-o salad
Diane Smith
2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed
Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat cream cheese and fold in in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.
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