Suggestions for recipes? Let me hear from you at: tldunklin@hotmail.com
LAYERED VEGETABLE BAKE
1 eggplant, peeled and thickly sliced
2 zucchini squash, sliced
2 yellow squash, sliced
I large onion, sliced
1 bell pepper sliced
2 tomatoes, thickly sliced
Olive oil
1 cup shredded Monterrey Jack or Mozzarella cheese
In a greased casserole dish layer vegetables. Drizzle with oil. Cover with foil and bake for 15 minutes at 350. Remove foil, add cheese and bake until cheese is melted.
BACON CHEDDAR STUFFED MUSHROOMS
1 pound fresh mushrooms, wash and remove stems
8 slices of bacon, fried and crumbled
4 green onions, chopped
4 Tbls parsley, chopped
1 cup cup shredded cheddar
1/4 cup Hellmanns mayonnaise
Combine bacon, onions, parsley, cheese and mayonnaise. Spoon mixture into prepared mushrooms. Place stuffed mushrooms in baking dish. Bake at 350 for 20 minutes or until bubbly.
CHEESE BISCUITS
(A Very Special Tearoom)
1 cup butter
1/2 pound shredded cheddar
2 cups flour
Dash salt
1/8 tsp cayenne
Dash tobacco
2 cups rice crispies
Mix butter and cheese. Add flour and spices. Add rice crispies and blend well. Roll into small balls and flatten with a fork on uncreased cookie sheet. Bake at 350 for 15 minutes. Store in an air tight container.
LEMON BARS
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter
Sift flour and powdered sugar together. Cut in butter until mixture clings together. Press into 9x13 greased pyrex. Bake at 350 for 25 minutes or until LIGHTLY browned.
Filling:
4 beaten eggs
2 cups sugar
1/3 cup lemon juice (fresh)
1/4 cup flour
1/2 tsp baking powder.
Beat together eggs, sugar and lemon juice. Stir flour and baking powder into egg mixture. Pour over baked crust. Bake at 350 for 25 minutes. Cool and sift with powdered sugar. Cut into squares.
LISA’S RICE
2 cups cooked rice
1/2 cup grated Monterrey Jack cheese
1 cup sour cream
1 can chopped green chili peppers
Parmesan cheese
Mix all ingredients together and put in greased baking dish. Top with parmesan cheese. Bake 20 minutes at 350.
CREAMY CORN SOUP
1/4 cup diced onion
1/4 cup butter
3 cups fresh corn
4 cups 1/2 and 1/2
1 egg, beaten
Salt and pepper to taste
3 Tbls sherry, (optional)
Saute onion in butter. Add corn, cream and egg. Bring to a boil then simmer, stirring constantly. Put in a blended and whip until creamy. Add seasonings. Reheat. Add sherry
