September 2009

Something Yellow...

At the NEW home of: Tiffany Pringle

In honor of Tiffany's NEW yellow house, we had to make something yellow!

Zucchini (Squash) Casserole

From the Kitchen of: Becky McKenna

4-8 cups fresh sliced zucchini/squash

1/4 cup shredded onions

1 cup shredded carrots

1 cup sour cream (optional)

18 oz package Stove Top Chicken Stuffing

1 can cream of chicken soup

1/2 cup melted butter

Saute squash until half-cooked, about 4 minutes. Put everything but stuffing and butter into pan. Melt butter and mix with stuffing. Take 1/2 of stuffing mixture and put in bottom of 13x9 pan. Put veggies on top and then cover w/ remainder of stuffing. Bake at 350 degrees for 40 minutes uncovered. Can also add corn, garlic, peas)

Canadian Bacon & Rye Strata

From the kitchen of: Becky Maher

6 large eggs

12 oz can fat free evaporated milk

1/2 tsp garlic powder

4 cups cubed rye bread (3/4 inch cubes)

3/4 cup chopped canadian bacon

3/4 cup chopped roasted red peppers

1/2 cup shredded reduced fat cheddar cheese

1/2 cup chopped green onions

Spicy brown mustard, optional

Preheat oven to 350. Spray 8x8 glass baking dish w/ cooking spray and set aside. Combine eggs, mild, and garlic powder in large bowl. Add bread, bacon, peppers, cheese, onions - toss to coat. Place bread mixture in prepared dish. Lightly press bread down. Bake 55-60 minutes or until knife inserted in center comes out clean. Serve with mustard if desired.

Lemon Coconut Loaf

From the kitchen of: Angela Rivers

Cake:

1 cup butter

2 cups sugar

3 Tbsp lemon juice

4 eggs

3 cups flour

2 tsp baking powder

3/4 tsp salt

1/2 cup evaporated milk

1/2 cup milk

2 lemon peels, grated

1/2 cup flaked coconut

Glaze:

1/2 cup lemon juice

1 cup sugar

Beat butter, sugar, and 3 Tbsp lemon juice. Add eggs, beating after each. Sift flour, baking powder and salt. Combine milks. Alternately add flour and milk to batter in 3 additions. Do not over-beat. Fold in lemon peel and coconut. Bake in 2 loaf pans that are greased and floured at 350 for 1 hour. Remove from oven and prick several times with toothpick. Brush top with glaze and cool 20 minutes in pans.

Mountain Dew Cake

From the kitchen of: Shana Hart

Cake:

1 box orange or lemon cake mix

1 box instant vanilla pudding

1 cup oil

4 eggs, beaten

1 1/4 cups Mountain Dew or Sprite

Topping:

20 oz can crushed pineapple

1 cup sugar

3 Tbsp corn starch

1/4 cup butter

1 cup shredded coconut

Preheat over to 350. In bowl combine cake ingredients and mix well. Bake in greased 13x9 pan for approx 25 minutes (may take 35-40). Let cool completely. For topping combine sugar, pineapple and corn starch in saucepan and stir over medium heat until thickened, about 20 minutes. Remove from heat and stir in butter and coconut. Pour over cake.