Out of The Garden Vegetable Dish

1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
3 ears of corn, cut off the cob
3 medium ripe tomatoes, peeled and chopped
1 medium zucchini, sliced and parboiled
2 packages taco seasoning mix
1 cup Cheddar cheese, shredded

Brown hamburger, onion, garlic and bell pepper; drain. Add corn, tomatoes, zucchini and taco seasoning mix. Mix well. Place in large baking dish, top with cheese. Bake at 350 degrees for 45 to 60 minutes.

From the cook book Recipes Tried and True by Bobbie Q

Sue

See you in March Lucky!!!!! Be sure and post lots of pics, when you come back.

This gooey, cheesy dip makes my mouth water! It's perfect served on toasted garlic baguettes!
Mushrooms or anything else can be added that you like on your pizza.

Pizza Dip (from Closet Cooking)

A layered, hot cheesy dip with all of the great pizza flavours including pizza sauce, cheese, pepperoni, olives and green peppers.

Servings: 8

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded/grated
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.

Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.

Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

I haven't made this yet, but it sounds so good!

Southwestern Egg Rolls with Avocado Ranch

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray
lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles,
onions, cumin, chili powder, salt and cayenne pepper. Using a small
spoon, scoop a small amount of filling onto the wrapper. Starting at a
corner, carefully start to roll the wrapper. When it�s slightly rolled,
tuck in the two side and continue rolling to the last point. Wet your
finger with water and dab a bit on the corner to seal the egg roll.
Repeat with remaining wrappers and filling, placing them slightly apart
on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for
15 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use
immediately.

SCALLOPED CABBAGE

4 cups shredded cabbage
1/3 to 1/2 cup chopped tomatoes, either fresh or canned
1 cup medium white sauce (below)
1/2 cup grated cheddar cheese
1/2 cup bread crumbs

Medium White Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
Dash pepper
1/2 teaspoon salt
1 cup milk

Cook 4 cups shredded cabbage ina small amount of salted water, until tender. Drain. Combine in buttered dish with 1/3 to 1/2 cup chopped canned tomatoes and 1 cup medium white sauce. Sprinkle top with cheese and bread crumbs, mixing some of the crumbs and cheese down into the cabbage mixture. Bake 350 degrees about 25 minutes or until top is bubbly and browned.

Medium White Sauce:
Melt butter in saucepan. Stir in flour and seasoning. Add milk slowly. Cook and stir over moderate heat until boiling and cooked to desired thickness. Remove from heat. Serves 4. Also freezes well.

Grandmas Old Fashioned Chocolate Pudding
The quick easy way!
1/2 cup of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large saucepan. Gradually stir in water and milk. Cook stirring
constantly with wire whisk, over medium high heat, until the mixture thickens and boils. Boil and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding will get a light skin on it if you
don�t.
Serves 6

Dreamsicle Bundt Dessert

Remember the ice cream novelties we used to get at the corner store? Well, this creamy orange treat reminds me of my favorite taste from those days.

Serves: 10

Preparation Time: 8 hr
Ingredients

2 packages (4-servings each) orange-flavored gelatin
3 cups boiling water
1 quart orange sherbet
1 cup (1/2 pint) heavy cream

Instructions

Place the gelatin in a large bowl and add the boiling water; stir until the gelatin is dissolved. Stir in the sherbet until it melts into the gelatin mixture; set aside.

In a medium-sized bowl, whip the heavy cream with an electric beater for 7 to 10 minutes, until light and fluffy. Fold the whipped cream into the sherbet mixture and pour into a 10-inch Bundt pan. Refrigerate overnight to set. When ready to serve, remove from the pan and cut into 1-inch slices.