Fresh Berry Salad

from Cheryl Moake

2 c. raspberries (or 1 bag frozen)

2 c. Strawberries sliced (or 1 bag frozen)

½ c. sugar

¾ c. Sour cream

8 oz. cook whip

2 c. small marshmallows

3 sliced bananas (optional)

½-1 c chopped nuts (optional)

Gently mix berries and sugar and let sit in a bowl. In another bowl mix remainder of ingredients. Gently fold berries in. Refrigerate 1 hr. Serve.

Bacon-Tomato Spinach Salad

from Taste of Home

16 c torn fresh spinach (about 12 oz)

12 cherry tomatoes, halved

6 bacon strips, cooked & crumbled

¼ c julienned red onion

CREAMY OREGANO DRESSING:

1 c mayonnaise

1-2 T white vinegar

2 tsp dried oregano

Salt and pepper to taste

In a large bowl, combine the spinach, tomatoes, bacon & onion. IN a small bowl, whisk the dressing ingredients until smooth. Serve with salad.

24 Hour Salad

from Mary Warner

6 c. chopped lettuce

6 hard cooked eggs, sliced

1—10 oz. pkg of thawed frozen peas

6 oz bacon—crisply cooked and crumbled

2 c. shredded Swiss cheese

1 c. mayo

¼ c. sliced green onions

Paprika

Place 3 c. lettuce in a bowl. Sprinkle with salt, pepper and sugar. Layer all eggs, more salt. Layer peas, other ½ of lettuce, bacon, cheese. Spread mayo. Cover and chill 24 hours. Garnish with onion and paprika.

Zucchini Tomato Soup

from Taste of Home

2 small zucchini, coarsely chopped

¼ c chopped red onion

1 ½ t olive or canola oil

1/8 t salt

1 c spicy hot V8 juice

1 small tomato, cut into thin wedges

Dash pepper

Dash dried basil

2 T shredded cheddar cheese, optional

1-2 T cooked crumbled bacon, optional

In a skillet, sauté the zucchini & onion in oil until crisp/tender. Sprinkle with salt. Add the v* juice, tomato, pepper and basil; cook until heated through. Garnish with cheese & bacon if desired. Yield: 2 servings.

Nutrional analysis: (without cheese & bacon) 89 calories, 4 g fat, 3 g fiber, 3 g brotein, 12 g carbs.

Taco Soup

from Mary Warner

1 pound hamburger

1 large onion

1 clove of garlic

1 can regular beef soup

1 can Italian tomato soup

1 can kidney beans—drained

¼ c. salsa

1—16 oz can tomatoes

2 cans corn—drained

¾ c. water

1 T. taco seasoning

Brown hamburger, onion and garlic. Add rest of ingredients. Serve with white corn tortilla chips in bottom of bowl. Top with sour cream, green onions, shredded cheese.

Ratatouille With Pasta Spirals

1 tablespoon olive oil

1 medium red onion, chopped

1 large eggplant, cubed

2 garlic cloves, minced

2 yellow squash, sliced

2 zucchini, sliced

2 cans (14.5 oz. each) diced tomatoes with basil, garlic, and oregano, drained

1/2 teaspoon each salt and pepper

1/4 cup chopped basil

1 teaspoon red-wine vinegar

1 pound pasta, cooked according to package directions

In a large saucepan, heat oil over medium-high heat. Add onion & cook 4 min. Stir in eggplant & cook 5 min. Add garlic & cook 1 min. Stir in yellow squash, zucchini, tomatoes, & salt & pepper. Bring mixture to boil, reduce heat & simmer 20 min or until veggies are tender. Stir in basil & vinegar, & serve with cooked pasta.

Ratatouille

from Mary Taylor

1 medium crookneck squash

1 medium zucchini

1 medium egg plant, peeled

1 medium onion

1 medium bell pepper

1 quart peeled tomatoes

1 quart water (optional)

Season with Basil, Oregano, Salt and pepper

Combine all ingredients and simmer for 30 minutes. Serve with cheese. Freezes well