I am also looking for a recipe from the Easy Everyday Recipes cards (I lost this particular recipe card) for the multi-layer banana cake. If anyone has it & could e-mail it to me, I would greatly appreciate it (wldtyng@aol.com). The recipe you are looking for is called "Vegetable Strata". Details are as follows: Ingredients: 1 (10-ounce) package frozen zucchini, thawed 1 (10-ounce) package frozen yellow squash, thawed 1/2 medium onion, sliced 1/4 cup water 4 eggs 2 cups shredded cheddar cheese 2 slices white bread, cut into 1-inch cubes 1 tomato, diced 1/2 teaspoon salt 1/4 teaspoon red pepper flakes Preheat oven to 350 degrees. Grease a medium baking dish. Place zucchini, squash and onion in 1/4 cup water in a medium saucepan. Cook over high heat for 5 minutes. Drain vegetables thoroughly. Set aside. Beat eggs in a medium bowl with a fork. Add drained vegetables, cheddar, bread, tomato, salt and pepper flakes to eggs; stir well. Pour vegetable mixture into prepared baking dish. Bake until set, about 30 minutes. Cut into squares to serve. Serves 6

I haven't received any responses, so I will share with you what I ended up making. This pastry recipe was on the side of the package containing the almond flour. I modified the recipe a bit. My family really loved these and I'll be making them more often! Apple Frangipane Galette (I call these, "Apple Almond Pastries") 1/2 cup butter (at room temp) 1/2 cup powdered sugar 1 1/2 cup Almond meal/flour 2 T white flour 3 eggs 1/4 tsp. almond extract 2 Pkgs. puff pastry (thawed)* 2 apples (peeled,cored,sliced thin) 1/4 cup sugar 1/2 tsp. cinnamon 4 tsp. butter, melted Line baking sheet with parchment paper. In large bowl, beat butter & powered sugar. Beat in almond meal & white flour. Beat in 2 eggs & almond extract. On lightly floured surface, roll out the small circles of puff pastry so they are about 1/4" thickness. Transfer the circles to the baking sheet. Put about 3 T of almond mixture in center of each pastry round & spread out leaving 1/2" edge of pastry showing. Beat remaining 1 egg lightly & brush pastry edge with beaten egg. Place apples on top of almond mixture in a spiral leaving the pastry edge showing. Mix together sugar & cinnamon, then sprinkle evenly on top of apple slices. Drizzle 1/2 tsp. of melted butter on top of each galette. Refrigerate galettes on baking sheet for 15 minutes. Bake at 375 degrees for about 22 minutes or until golden brown & pastry is puffed. *Notes: I used Fuji apples. I baked one sheet of galettes at a time. I used Bob's Red Mill finely ground almond meal/flour (bought at Gelson's market). I used 2 boxes of Pepperidge Farm Puff Pastry Shells (in the frozen section of the market). 6 shells per box. One box contains 6 "shells" (they are round & about 1/2" thick) BEFORE going in the oven Ready to eat!

Check below. Here is a link that might be useful: Orzo with creamed corn sauce

Hand Cut French Fries with Spicy Ketchup Use direct/medium heat on grill 1/4 cup ketchup 1/2 tsp chile sauce 1/2 tsp balsamic vinegar 2 russet potatoes, about 8 oz each 1 T olive oil 1 T minced garlic 1/2 tsp kosher salt 1/2 tsp freshly ground pepper In a small bowl mix together the ketchup, chile sauce and balsamic vinegar. Set aside Scrub the potatoes under cold running water and dry thoroughly but do not peel. cut lengthwise into 1/2" thick slices, then cut the slices into 1/4" thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt and pepper. Place the wedges on the grill, being careful not to let them drop through the openings. Cook directly over medium heat until golden brown, turning once, about 10 minutes. For extra crispy fries, open the grill and cook for an additional 1-2 minutes, turning once. Serve warm with the ketchup. Makes 4 servings. source:Weber's The Art of the Grill My note: I tried this with one large baking potato. Sliced maybe 1/4-1/8" thick slices. Rolled them in light olive oil,garlic powder and salt & pepper. Grilled until browned. My ketchup mixture was about 1/2 cup ketchup, 1/2 cup chile sauce and I drizzled a bit of balsamic vinegar. Very good!