Stuffed Mushrooms

24 large fresh mushrooms
1/4 c. sliced green onions
1 clove garlic minced
1/4 c. margerine or butter
2/3 c. fine dry bread crumbs

Wash and drain mushrooms. Remove stems. Reserve caps. Chop stems. In a medium saucepan cook stems, onion, and garlic in margarine or butter till tender. Stir in bread crumbs. Arrange mushrooms in a baking pan. Bake at 425 for 8-10 minutes or until they are heated through.

Options: (I usually do this.)
Add 1 c. chopped fresh spinach with the stem mixture. Stir in 1/4 c. grated Parmesan cheese and 1/2 teaspoon crushed dried marjoram into crumb mixture. Bake as above.

Oreo Mint Dessert

24 crushed oreo cookies
1/4 c. melted butter
1/4 c. milk
2 drops of peppermint extract
1 jar Kraft marshmellow cream
2 c. whipping cream

Mix butter and crushed oreos. Layer in a 9x13 pan. (Save enough cookie to crumble over the top.) Mix milk, extract and marshmellow cream well. Add whipped cream to mixture and pour over cookie crust. Sprinkle with oreo crumbs and freeze. Take out 10 minutes before serving.

Cherry Angel Food Cake Dessert

1 angel food cake cubed
1 2lb can cherry pie filling
1 pkg. instant vanilla pudding (3 oz)
1 cup sour cream
1 1/2 cup milk

Put cubed cake pieces in 9x13 pan. In a bowl mix pudding, milk and sour cream. Beat until smooth. Spoon pudding mixture over cake. Spread cherry pie filling over the top. Chill.

Oatmeal Fudge Bars

(Lion House Cookbook)

1 c. margerine
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 -1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 -1/2 c. quick oats
1 14 ox. can sweetened condensed milk
1 12 oz. pkg. chocolate chips
1/4 c. margerine
2 tsp. vanilla
1 c. chopped walnuts (optional)

Cream margerine and brown sugar. Add eggs and vanilla. Sift flour, baking soda, and salt; add to creamed mixture. Mix in oatmeal. In heavy saucepan mix sweetened condensed milk, chocolate chips, and margerine. Heat until just melted. Stir in vanilla and nuts. Spread 2/3 of the cookie dough into a greased 9x13 pan. Spread with chocolate mixture. Drop remaining 1/3 dough on top. Bake at 350 for 25 minutes. Cool and cut into bars.

Stuffed Pumpkin

1 - 1/2 c. chopped celery
1 can drained mushrooms
1 can cream of mushroom soup
1/4 c. soy sauce
2 Tbsp. brown sugar
1 Tbsp butter
1 lb cooked ground beef
1 c. rice (pre-cooked)



Brown hamburger. Add all other ingredients. Cut a circle around the stem of the pumpkin to make a "lid ". Remove the lid, clean out the inside of the pumpkin. Stuff the pumpkin with the hamburger mixture. Replace the lid. Bake 350 for 1 - 1/2 hours or until a toothpick will insert easily into the side of the pumpkin. You can scoop out the cooked meal after removing the lid, or I slice the pumpkin all around and get the middle stuff out, and then I add brown sugar, butter and salt and pepper to the pumpkin strip and eat the squash.

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 tsp. vanilla
2 c. shredded raw zucchini
3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder



Combine oil, sugar, and eggs in a large mixing bowl. Beat well. Blend in vanilla and zucchini. Add other ingredients. Pour in greased pans. Bake 350 for 1 hour. Let stand in pans 10 minutes, then turn on racks to cool.

Teriyaki Chicken

3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. corn oil
1/2 tsp. ground ginger
1/2 tsp. garlic salt/powder
1/8 tsp. Black pepper
2 boneless, skinless chicken breasts

Marinate 2 hours. Grill. Serve with rice and steamed veggies. Double marinade recipe and reserve half to drizzle over rice.

Grilled Ribeye Steaks

1/2 c. soy sauce
1/2 c. green onions chopped
1/4 c. brown sugar
2 garlic cloves minced
1/4 tsp. ground ginger
1/4 tsp. pepper
2 1/2 lbs. rib eye steaks

Marinate ingredients and steak for 8 hours or overnight. Grill. Enjoy.

Grilled Bruschetta Chicken

1/4 c. sun-dried tomato dressing
4 small boneless, skinless chicken breasts
1 medium tomato, finely chopped
1/2 c. shredded mozzarella cheese
1/4 c. chopped fresh basil or 1 tsp dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Broccoli Chowder

1 10 oz package frozen chopped broccoli
1 medium onion, chopped (I use 1/2 of a red onion and cut it in big chunks so I can remove the onion pieces)
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. chddar cheese
1/8 tsp ground red pepper

Bring 1/2 c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until soup is thoroughly heated.

Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian Bacon, diced
4 cloves garlic, minced
1 c. celery, carrots and zucchini
2 1/2 c. water
2 c. tomato juice
12 oz can pink or red kidney beans, drained
3 Tbsp. fresh or 1 1/2 tsp. dried basil
2 packets instant beef broth
1/4 tsp. oregano and pepper
1 c. cooked ditalini
1/4 c. fresh parsley

In 2 quart saucepan saute bacon and garlic in olive oil. Add celery, carrots, and zucchini. Cook until veggies are tender, about 5 min. Add remaining ingredients, except ditalini and parsley. Bring to boil. Reduce heat and let simmer, stirring occassionally, for about 15 minutes. Add ditalini and parsley and let simmer until heated.