Broccoli and Rice

1 onion, diced
1/2 stick butter
1 can cream of chicken soup
5 oz evaporated milk
10 oz cheez whiz
2 cups uncooked minute rice
32 oz frozen chopped broccoli

Saute onion in butter. Add cream of chicken soup, milk, cheez whiz and broccoli.  Cook for 10 minutes.  Cook minute rice as directed on package for 2 cups worth of uncooked rice.  Add cooked rice to cheese mixture.  Place in a greased 13x9 pan and bake at 325 for 30-45 minutes, or until bubbly along edges and golden on top.

Bacon Cornbread

1 1/2 cups yellow cornmeal

1/2 cup all purpose flour

1/4 cup vegetable oil

1 1/2 cups buttermilk

4 slices bacon, crisply cooked and crumbled

2 tsp baking powder

1 tsp sugar

1 1/2 tsp salt

1/2 tsp baking soda

2 eggs

Heat oven to 450.  Grease round pan.  Stir together all ingredients; beat vigorously 30 seconds.  Pour into pan.  Bake 25-30 minutes or until golden brown.  Serve warm.

Taco Biscuit Casserole

1 1/2 pound ground beef
1 pkg taco seasoning mix
3/4 cup water
1 1/4 cup salsa
1 can (16.3 oz) refrigerated biscuits
2 cups (8 oz) shredded Mexican cheese blend
Additional ingredients for toppings:  shredded lettuce, chopped tomatoes, additional salsa, sliced ripe olives, drained, sour cream, sliced green onions

Heat oven to 375.  In skillet, brown beef until thoroughly cooked; drain.  Stir in taco seasoning mix, water, and salsa; heat to boiling.  Reduce heat to low; simmer 3 minutes.  Remove from heat.  Separate dough into 8 biscuits.  Cut each biscuit into 8 pieces.  Add pieces to beef mixture; stir gently.  Spoon mix into ungreased 13x9 pan.  Bake 18-23 minutes or until sauce is bubbly and biscuits are golden brown.  Sprinkle with cheese. Bake an additional 8-10 minutes or until cheese is bubbly.  To serve, cut into 8 squares.  Top with additional topping ingredients as desired. 

Serves 8

Broccoli Hash Brown Quiche

3 cups frozen shredded hash browns, thawed
1 1/2 cups frozen broccoli cuts, thawed
4 eggs
1 cup (8 oz) sour cream
1/2 tsp salt
1 cup (4 oz) shredded Colby jack cheese.

Press hash browns onto bottom and up sides of greased pie plate. Sprinkle with broccoli.  In bowl, beat eggs, sour cream, and salt; stir in cheese. Pour over broccoli.  Bake at 350 for 55-65 minutes. 

Serves 6

Great Amercian Potato Salad

1/2 cup miracle whip
1 Tbsp mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked
2 hard cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup pickle relish

Mix miracle whip, mustard and seasonings in a large bowl. Add rest; mix lightly.  Cover and refrigerate until chilled. 

Serves 8

Iced Apple Tea

1 package crystal light iced tea mix (for 1 gallon)
6 cups cold water
2 cups cold apple juice

Mix all together

Serves. 8

Zucchini Pie

1 cup chopped zucchini

1 cup chopped tomato

1/2 cup chopped onion

1/3 cup grated parmesan cheese

2/3 cup bisquick

3/4 cup milk

2 eggs (or 1/2 cup egg substitute)

1/2 tsp salt

1/4 tsp pepper

Heat to 400.  Grease pie plate.  Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.  Stir together rest.  Pour into pie plate.  Bake about 35 minutes or until knife comes out clean from center.

Serves 8

Zucchini Cornmeal Spoonbread

3 cups shredded zucchini (about 3 med)

3 eggs

1 cup sour cream

1 cup (4 oz) grated cheddar cheese

1/2 cup chopped onion

1/2 cup melted butter

1/4 tsp salt

1 1/2 cups cornmeal

Heat oven to 400.  Spray 1 1/2 qt dish with cooking spray.  Place zucchini in large strainer set over bowl; let stand 10 minutes.  Press or squeeze zucchini to remove excess liquid.  In large bowl, whisk eggs until blended.  Add sour cream, cheese, onion, butter and salt; stir until combined.  Stir in zucchini and cornmeal until blended.  Pour into dish.  Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

Serves 8

Zucchini Appetizers

3 cups thinly sliced unpeeled zucchini

1 cup bisquick

1/2 cup finely chopped onion

1/2 cup grated parmesan cheese

2 Tbsp chopped fresh parsley

1/2 tsp salt

1/2 tsp seasoned salt

1/2 tsp oregano

1/8 tsp pepper

1 garlic clove, finely chopped

1/2 cup vegetable oil

4 eggs, slightly beaten

Heat oven to 350.  Grease bottom and sides of 13x9.  Stir together all ingredients.  Spread in pan.  Bake about 25 minutes or until golden brown.

Makes 4 dozen

Zippy Chicken Soup

1 can chicken noodle soup

1 can cream of chicken soup

1 can rotel

1 can (7 oz) white or shoepeg corn, drained

1 cup (4 oz) shredded Monterey Jack cheese

1/2 cup water

Combine all in a large pot.  Cook and stir for 5 minutes.