Greatest Recipes

1 1/2 tb Unsalted butter; softened

6 Bell peppers, about 6″ long

12 Eggs; separated

4 c Shredded Cheddar cheese

2 c Fresh or frozen corn kernels

1 c Milk

2 Fresh jalapeno peppers

- seeds & membranes removed - and minced, -=OR=- - Use pickled jalapenos that - have been rinsed - and prepared the same way 1 ts Salt; or to taste

Freshly ground black pepper 6 c Purchased or homemade salsa,

- warmed PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil. Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels. Let them cool completely and then line the bottom of the casserole with them. Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended. Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes. Test by inserting a knife into the center. It should come out almost clean. Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top.

1 pk Halibut,frozen(14.54oz)

1 pk Noodles,wide egg(8oz)

1 pk Vegetables,mixed,frozen(10oz

1/2 c Half-and-half

1/2 c Milk

1 cn Cream/mushroom soup(10.75oz)

1 c Dairy sour cream

2 t Worcestershire sauce

1/2 t Onion powder

Salt to taste Pepper to taste 1. Bake halibut (breaded or batter-dipped) according to package directions;

set aside. 2. Cook noodles and vegetables according to directions on each package.

3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole, stirring to combine.

5. Bake in preheated 350′F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes

longer, or until heated through.

2 md Cooking apples

1/2 c Apple juice

7 oz Caramel candy squares

1 ts Vanilla

1/8 ts Ground cardamom

1/2 ts Ground cinnamon

1/3 c Cream-style peanut butter

7 sl Angel-food cake OR

-1 qt vanilla ice cream Peel, core, and cut each apple into 18 wedges; set aside. combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour. Serve approximately 1/3cup of warm mixture over a slice of angel food cake or ice cream. Crockery Favorites, Mable Hoffman Typed by E.Marie Campbell

2 lb Spinach; fresh

3/4 c Olive oil

2 lb Swiss chard

2 lb Zucchini

1 x Salt; to taste

1 c Rice; cooked

3 ea Garlic cloves; fine chopped

6 md Eggs

1/2 c Bread crumbs; fine crumbled

Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted. Drain and put into a large bowl. Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in 2 tblspns olive oil until wilted. Drain and add to the spinach. Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to the skillet. Saute’ the zucchini, tossing well until just tender. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic. Combine well. Transfer to a well-oiled, heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes. Eat warm or cold. This makes an excellent luncheon or supper dish.

2 lb Carrots, cooked and mashed

8 oz Sharp cheddar cheese

1/2 ts Salt

1/8 ts Pepper

2 tb Butter

1 Onion, medium, grated

-Green pepper is optional -Bread crumbs with butter an You can’t put your finger on the taste right away, hence, the name. Add cheese , salt and pepper, & butter to mashed carrots. Place in a 1 qt. buttered baking dish. Sprinkle with bread crumbs and dot with the additional butter. Sprinkle with parsley flakes. Bake @ 350 for 40 min. Lisa/Cedar Rapids

1 Eggplant

2 lb Zucchini

4 md Potatoes

2 Green peppers

1 Red pepper

2 md Onions

1 c Olive oil

4 md Tomatoes

2 Garlic cloves

1 ts Sugar

Salt & pepper; to taste (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute’ the vegetables except the tomatoes in the olive oil in small batches. Saut’ each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you’re done, most (if not all) of the oil should be gone from the pan. (3) Place the saute’ed vegetables in a baking dish and toss them briefly so that you won’t get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut’ for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis