Hash Browns

2 lbs Frozen hash browns (thawed)
1/2 cup Butter Melted
2 tablespoons minced onion
1 cup of cream of Potato Soup (undiluted)
1/2 cup Shredded Cheddar Cheese
1/2 teaspoon pepper
1/4 cup parsley flakes
2 cups sour cream
2 cups corn flakes

Place Potatoes in an ungreased 9x13" pan. In a Large
bowl, Combine rest of ingredents except for Corn Flakes
Cheddar Cheese & parsley.
Spoon cream mixture over potatoes, sprinkle with cheese,
parsley & crushed Corn flakes.

Bake for 40-60 minutes @ 350 degrees.
 
 

Baked Sweet Potatoes

3 cups Cooked Mashed Sweet Potatoes
1/2 cup Sugar
2 Eggs
1/2 cup Milk
1 teaspoon vanilla extract
1/2 cup Butter , seperated
1 cup Brown Sugar
1/2 cup Flour
1 cup Pecans (chopped)

Peel sweet potatoes, boil until they are fork tender, MASH.
combine potatoes, sugar, eggs, milk, vanilla & 1/4 cup of
butter in a large bowl.
Place in buttered cassarole dish.
Mix brown sugar & Flour in another small bowl cut in 1/4 cup
of butter until crumbly, Place on Top.
Sprinkle Nuts on Top.

Bake for 30 minutes @ 350 Degrees
 
 

Toasted Sun-Dried Tomato Bread

1/2 cup Cant believe its not Butter
1 Tablespoon finely chopped, drained
sun-dried Tomatoes packed in oil.
1 shallot or small onion, finely chopped
1 clove garlic, finely chopped
1 loaf French bread (about 12" long), halved
lengthwise.

In small bowl, blend all ingredents except bread.
Evenly spread bread with sun-dried tomato
mixture.  On baking sheet , arrange bread
and broil until golden. Slice and serve

Makes about 12 servings
 
 

Roasted Veggie Napoleons

1/2 cup olive oil
1 lb. eggplant, cut crosswise into 1/4" slices
1 1/4 lbs. Zucchini, cut into 1/4" slices
2 Medium Red onion, cut into 1/4" slices
1 lbs. medium red potatoes, cut into 1/4" slices
Salt & Pepper to taste
3/4 cup Ricotta Cheese
1 1/2 teaspoon chopped fresh thyme leaves
1/2 lb. mozzarella, cut into 6 - 1/4" thick slices

Preheat oven to 450 degrees and brush 2 baking sheets
with some of the olive oil.  Arrangeas many veggies as possible in
1 layer on sheets, brush veggies with some of the remaining oil
and season with salt & pepper.  Roast veggies in middle and
lower thirds of oven until just tender and lightly browned,
10-15 minutes.  Transfer veggies as they are roasted to a tray,
arranging them in 1 layer.  Roast remaining veggies in the
same manner.  They maybe Roasted, cooled and refrigerated,
layer between sheets of plastic wrap on trays, and covered before
assembling.  Bring to Room Temp. before proceeding.
In a small bowl, stir together ricotta, thyme, and salt
& pepper to taste. Put 1 eggplant slice on a lightly oiled
baking sheet, Spread 1 Tablespoon ricotta mixture over eggplant.
Cover with 2 potato slices and then layer with 2 zuchinni
slices, 1 onion slice, 1 mozzarella slice, 2 zuchinni slices and 1
onion slice. Spread 1 Tbl. ricotta mixture over onion and top
with 1 eggplant slice.

Now that U got the hang of it Repeat above & make 5 more.
 
 
 

Quiche

4 Cups Sliced unpeeled zuchinni (grated)
1 Cup coarsley chopped onion
1/2 Cup Butter
1/2 Cup Parsley
1/2 teaspoon salt & pepper
2 teaspoon Mustard
1 Can Pillsbury Crescent Rolls
1/4 teaspoon Garlic Powder
2 Eggs  well beaten
8 oz. (2 Cups) shredded Mozzarella cheese

Cook Zuchinni & onions in skillet with butter for 10 minutes
Stir together parsley and seasonings in a large bowl.
Mix in beaten eggs and cheese.  Stir in Zuchinni Mix until
relatively coated.
Unroll crescent dough press seams together in a deep pie dish
or 10" pan of sorts.   Spread mustard on top.  Pour zuchinni mix
into pan.

Bake for 20 minutes or until a knife inserted comes out
clean.  Bake at 375 Degrees.
 

Stuffed Tomato Gratinee

8 Large beeksteak tomatoes
8 oz. chuck mozzarella cheese, divided
3/4 c. dry bread crumbs
1/2 c. lightly packed basil leaves, chopped
1/4 c. oil, perferable virgin olive oil
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees. With knife slice top 1/4 from
tomatoes; discard tops.  Scoop out seeds; dicard seeds. Shred
half of cheese; cut remaing chuck into 8 slices.  In bowl mix
shredded cheese with remaining ingredents.  Fill tomatoes.  Top each
with1 slice cheese. Place on ungreased cookie sheet and bake until
softened and filling heats through, 15-17 minutes. Turn broiler
on and broil quickly to brown the cheese on top.
 

BBQ CORN

Select the freshest corn you can find which is completely
covered with husk.  Trim off the silk tassel and soak corn
in very cold water for at least 20 minutes.  It may be necessary
to tie a string around the corn to keep the husks in place and the
kernels completely covered.  Place corn on BBQ and grill for
25 minutes, tyurning three times. With gloves remove husks
and silk and serve.  No butter or salt needed!!
 
 

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