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

No....I didn't mean to freeze those things...but I mean they are so quick you can cook them in a lot less time than it takes to defrost....however you can freeze scrambled eggs...but why bother? When I am having company I make sure I have chicken, either boneless skinless breasts or pieces, pork chops, steaks, some shrimp in the freezer and vegetables for stir fry, a stack of home made muffins, rolls and bread already baked and frozen and I'm good to go. I can't think of anything more dreary than a week of pre-prepared food from the freezer. Linda C

Because the last few falls in Kentucky have had unseasonably cold days, you might want to consider something hot. The balancing act is to prepare it ahead of time, and hold it so it stays warm but doesn't get overcooked. So that can limit your choices. Crockpots and electric skillets are invaluable for keeping things warm while you do something else, though. You might think about something like: Meatballs in Almond Sauce 2 slices whole wheat bread, crusts removed 3 tbls water 2 lb ground pork 1 large onion, finely chopped 2 garlic cloves, crushed 2 tbls flatleaf parsley, chopped. 1 egg, beaten Freshly grated nutmeg Salt & pepper All purose flour, for coating 3+ tbls olive oil Squeeze of lemon juice Almond sauce: 2 tbls olive oil 1 slice whole wheat bread Generous 3/4 cup blanched almonds 2 garlic cloves, minced 2/3 cup dry white wine Salt & Pepper 1 3/4 cups vegetable or chicken stock For the meatballs: Put the bread in a bowl and add water. Let soak 5 minutes. Squeeze out the water and return bread to the dried bowl. Add the pork, onion, garlic, parsley and egg, then season generously with nutmeg and a little salt & pepper. Knead the ingredients well together to form a smooth mixture. Spread some flour on a plate. With floured hands, shape the meat mixture into small balls (I use a 1 1/2-tbls sized scoop), then roll each meatball in flour until well coated. Heat the olive oil in a large, heavy bottomed skillet. Add the meatballs, in batches, so they do not overcrowd the skillet, and cook for 4-5 minutes or until browned on all sides. Use a slotted soon to remove meatballs and set aside while you cook the rest, adding more oil if needed. Make the sauce: Het olive oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cook gently, stirring frequently, until the bread and almonds are golden brown. Add the garlic and cook for an additional 30 seconds, then pour in wine and boil 1-2 minutes. Season to taste with salt & pepper and let cool slightly. Transfer almond mixture to a food processor.* Pour in the vegetable stock and blend the mixture until smooth. Return the almond sauce to the skillet. Carefully add the meatballs to the almond sauce and simmer for 25 minutes, or until the meatballs are tender. Taste the sauce and season with salt & pepper if necessary. Serve with a squeeze of lemon juice (or put a lemon wedge on each plate) and a sprinkle of chopped parsley. *You may have to do this in batches, or it's likely to overflow the processor container. Or use a blender instead. I'm thinking you could prepare these to the final simmering stage, put them in a crockpot, and turn it on while the tour is in progress. By the time you're done, so will they be. If the tour runs long, nothing will be hurt. I would serve them on a bed of broad egg noodles, with a salad on the side. An apple/Ceasar salad complements this dish nicely.

Hi everyone. I have a full set except for the spicy broiled chicken. I think I must have lost it in the grocery store, years ago. Does anyone have that one? I’d really appreciate it. TIA