Grapenut Pudding (Dessert)Ingredients:1 quart 2% milk1 cup sugar2 eggs1 ¼ cup Grapenuts1 tsp. vanilla1/8 tsp. salt1. Put milk and Grapenuts in a double boiler, heat until Grapenuts are softened (10 mins.)2. Beat sugar, eggs, salt, and vanilla in a bowl3. Add step 2 to the milk and Grapenuts4. Stir and let simmer until it thickens5. Chill and serveCan be served warmed up and is delicious with whipped cream!--------------Crock Pot-Pot Roast (Main Dish)Ingredients:1 lb. beef pot roast1 can cream of mushroom condensed soup2 cups carrots- peeled and cut into chunks1 large white onion- cut into chunks3-4 medium potatoes- peeled and cut into chunks1 ¼ cups frozen peas1. Add the beef, soup, and vegetables to crock pot2. Cook on low for 3 hours, then turn to high for 3 hours3. Serve and enjoy!
http://allrecipes.com/Recipe/Curried-Butternut-Squash-and-Pear-Soup/Detail.aspx?event8=1&prop24=SR_Title&e11=butternut%20squash%20curry%20soup&e8=Quick%20Search&event10=1&e7=Home%20Pagehttp://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe/index.htmlhttp://www.foodnetwork.com/recipes/claire-robinson/zucchini-and-goat-cheese-frittata-recipe/index.htmlThese are good "go to" recipes" ....the frittata is fast too!Brenda
Baked ZitiFry in olive oil several well chopped onions, some celery, red peppers, dried basil, dried oregano, a bay leaf, and any other interesting vegetables but NO mushrooms, until translucent. Add a can of crushed tomatoes with a small can of tomato paste, add some white wine or water and cook for about 30 minutes, simmering. Add minced/chopped garlic during the last five minutes of cooking.Meanwhile boil one pound of ziti so that it is cooked. Layer a large 9 by 13 inch pan, starting with enough sauce to lightly cover the bottom of the pan, about 1/2 of the cooked ziti, some ricotta cheese and mozzarella cheese; then more sauce, the second 1/2 ziti, some ricotta cheese and mozzarella cheese; then more sauce, then some grated parmesan cheese with basil and oregano and minced garlic sprinkled on top. Bake for about an hour at 350 degrees, until sauce is bubbling at side (good idea to keep baking tray under pan so that the tomato sauce does not dirty oven) and it smells wonderful. Enjoy!
From Eileen Gatewood:Aunt Norma's Macaroni and Cheese (yes I have an Aunt Norma and she is an amazing cook!)Mind you, being a passed-on-by-mouth recipe, it is not exact but as you use it you can make it the way you like it. Ingredients:dry macaronishredded cheesesour creamcottage cheesedried chivesDirections:Boil 2 cups dry macaroni. When boiled, drain macaroni and pour into 2 quart baking dish. Mix in 3 big spoonfuls of sour cream, 2 big spoonfuls of cottage cheese, 1 teaspoon of dried chives, and 2 cups of shredded cheddar (or your favorite) cheese. Stir it all together, do a little dance. Sprinkle the top with some shredded cheese and put in the oven at 400 for 30 minutes or until cheese starts to bubble. (I like mine a little crisp on top so I leaving it a little longer.)