INGREDIENTS

INSTRUCTIONS

~SPINACH AND RICE CASSEROLE-  Combine 1 package frozen spinach, cooked,
1 cup cooked rice, 1 cup  cheese, 2 beaten eggs, 1/3 cup milk, 3
tablespoons melted butter, 2  tablespoons chopped onion, 1/2 teaspoon
Worcestershire sauce and 1/2  teaspoon rosemary and bake at 350 degrees
for 25 minutes.  ~VEGETABLES PROVENCALE-  Simmer 4 sliced small
zucchini, 2 1/2 cups chopped eggplant, 1 chopped  onion, 2 minced
cloves of garlic, one 16-ounce can tomatoes, 1  teaspoon salt and 1/2
teaspoon oregano for 10 to 15 minutes or until  tender-crisp.  ~TOMATO
DUMPLINGS-  Wrap small peeled and cored tomatoes in flattented cresent
roll dough  and bake at 400 degrees for 20 to 25 minutes. Serve with
heated sauce  of 1 can Chedder cheese soup and 3 tablespoons milk;
spprinkle with  chopped green onions and crumbled  crisp-fried bacon.
~CHICKEN-NOODLE RICE-  Saute 1 cup rice in 1/4 cup butter and adding 1
envelope chicken  noodle soup mix and 4 cups hot water. Simmer for 30
minutes.  ~QUICK BANANA DESSERT-  Add a pat of butter, a tablespoon of
brown sugar and a dash of  cinnamon and nutmeg to a sliced banana. Wrap
in foil; bake at 350  degrees for 15 minutes. Serve from the foil.
~SIMPLE JAM-  Cook diced fruit in a small amount of water until tender.
Add a small  amount of sugar and cook until thickened. Store in the
refrigerator.  ~TOAST TREAT-  Toast bread slightly and then cut into
strips. Spread 1 side with  butter. Sprinkle with confectioners' sugar,
shredded coconut and  cinnamon. Brown lighlt in oven.  ~EASY BEER
BREAD-  Mix 3 cups self-rising flour and 3 tablespoons sugar with one
12-ounce can of beer at room temperature. Place in greased loaf pan
and let rise for 30 minutes. Bake at 350 degrees for 1 hour.  ~CHICKEN
SAUCE FOR PASTA-  Heat 1 can cream of chicken soup, 1 small can
evaporated skim milk, 1  can chunk chicken, 1/2 cup grated Parmesan
cheese and basil to taste.  ~ANCHOVY PESTO-  Crush 1 anchovy filet with
2 tablespoons grated Parmesan cheese. Mix  with equal parts softened
butter.  ~EASY FRUIT DESSERT-  Combine fresh fruit with liqueur:
Curacao with oranges or pineapple;  Grand Marnier with grapefruit or
strawberries; Kirsch with bananas,  peaches or melons; Champagne with
strawberries or peaches; and Ruby  Port with pears or figs.  ~DESSERT
SAUCE-  Mix 1 cup sour cream, 1/2 cup packed brown sugar and 1/2
teaspoon  vanilla extract.  ~CUSTARD SAUCE-  Combine 3 or 4 egg yolks
with 1/4 cup sugar in double boiler. Add 2  cups scalded milk and cook
over hot water until thickened, stirring  constantly. Chill until
serving time.  ~EASY SHORTBREAD-  Cream 1 1/2 cups butter with 3/4 cup
sugar and mix in 3 cup flour.  Pat into 9x13-inch baking pan and bake
at 300 degrees for 1 hour.  Sprinkle generously with sugar while hot.
*All recipes from "Great Recipes form Great Gardeners" The
Pennsylvania Horticultural Society Cookbook Posted to MM-Recipes
Digest  by dandelion@edeneast.com on Mar 2, 1998

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