Resources and Recipes
Asparagus Casserole (From the cookbook,"An Apple A Day 2")
In a large bowl, blend all ingredients except chives or parsley. Place in 1 1/2 quart casserole. Heat at 300 degrees for 15-18 minutes. Top with chives or parsley for garnish. Serves 5-6
Bow Tie Pasta (Submitted by Kristy Thurber)
Cook pasta according to package directions; drain. Cook vegetables according to package directions. Combine drained pasta and vegetables with remaining ingredients in large bowl. Cover and chill until ready to serve. Makes about 8 side dish servings.
In a medium bowl, prepare an ice bath for cooling beans. Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender. Drain the beans, then cool in the ice bath. Drain and put the beans in a serving dish. Add the feta cheese to the cooled beans. Heat the olive oil and add the garlic, about 60 seconds, until frangrant. Remove from heat and add the tomatoes, olives, lemon juice, and oregeno. Toss this mixture. Pour over green beans and feta and stir gently to combine.
Combine the pudding, jello and boiling water and dissolve completely. Add the mandarin oranges (with juice). Fold in the Cool Whip. 10-12 servings
Place hash browns in greased 9x13 pan. Melt the rest of the ingredients in microwave. Pour over potatoes and bake for one hour in a 350 degree oven.
Rainy Day Taco Soup Submitted by Amy Hinger)
Saute onions in olive oil till soft. Add all ingredients, heat and serve. Great with cornbread, or chips.
Broccoli-Potato Soup (Submitted by Missy Pegel)
Add everything to a crock pot (except cheese). Cook on high 4-6 hours. Reduce heat and add cheese.
Creamy Hash Brown Bake (Submitted by Sandy Hilscher)
In large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes and mix well. Pour into a greased 13x9 baking dish. Sprinkle with potato chips. Bake uncovered at 350 degrees for 55-60 minutes or until the potatoes are tender.
Mix dry pistachio pudding mix in medium-large bowl with crushed pineapple. Add Cool Whip and marshmallows. Mix well and chill before serving. Refrigerate. Serves 8-10
Summer Squash Casserole (from the cookbook, "Sabbath Dinner Cookbook 2")
Steam summer squash and onion until tender. In a 2 quart casserole dish, layer half of the summer squash and onions, half of the tomatoes, and half of the cheese. Repeat layers. Bake at 350 degrees for 20 minutes or until bubbly and cheese begins to brown.
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