Grilled Zucchini and Summer Squash A side dish that is quick and easy to prepare. It is delicious and refreshing for hot summer days. Click here for recipe.
			Janet’s Trifle This refreshing take on a classic dessert. It is delicious and elegant looking. Click here for recipe.
Macaroni Salad A summer time favorite! This cold dish is a classic treat that will help you beat the summer heat. Click here for recipe.
			Pasta and Bean Stew This delightful recipe is quick to cook and great to serve with salads and a glass of wine. Click here for recipe.
Asparagus Salad A refreshing summer dish! Easy to prepare and tasty for those hot summer days! Click here for recipe.
			Rice Pudding One of Josie's favorites, this rice pudding is simple and easy but absolutely yummy! Click here for recipe.
Strawberry Rhubarb Pie A splendid strawberry rhubarb pie that is delicious especially when severed with vanilla ice cream . Click here for recipe.
			Boneless Pork Roast This succulent pork roast makes for a delicious family feast; rich and flavorful gravy adds depth of flavor. Click here for recipe.
Pepperoni Bread Simple and easy enough to make with kids; this pepperoni bread is a quick dish that makes for a tasty appetizer. Click here for recipe.
			Carrot Salad A crisp and refreshing hearty side dish. Just what you need to compliment your summer BBQ menu. Click here for recipe.
Eggplant Parmigiano Bring home the traditional taste of Italy in your kitchen with this Italian staple. Click here for recipe.
	Amaretto Surprise A decadent dessert with layers of ice cream and amaretto sure to satisfy the sweetest of 'sweet tooths'. Click here for recipe.
Breakfast Quiche This quick and delicious dish makes for a great hearty breakfast or a  satisfying side dish. Click here for recipe.
	Zucchini Patties A sizzling vegetarian dish that offers a healthy alternative to the traditional hamburger. Click here for recipe.
Turkey London Broil A delicious low calories dish full of flavor sure to satisfy a healthy appetite. Click here for recipe.

Grilled Zucchini and Summer Squash

Ingredients

• 2 large zucchini, trimmed,halved lengthwise
• 2 large yellow squash, trimmed,halved lengthwise
• 1/2 cup olive oil
• 1/2 cup chopped fresh basil
• 1/2 cup fresh tomatoes

Preparation:

• Prepare barbecue to medium heat.
• Place zucchini and squash in large bowl, sprinkle with salt and pepper and marinated with olive oil.
• Grill vegetables on skewes until tender and brown, turning occasionally, about 10 minutes then transfer to plate and cool.
• Place in large bowl and add fresh basil and tomatoes.
• Season to taste with salt and peper and serve.

Janet’s Trifle

Ingredients

• 2 PKGS Lady Fingers or angel food cake (cut into squares)
• 2 PKGS Sugar Free Instant Cheesecake Pudding
• 1 Cup Fresh Strawberries
• 1 Cup Bananas
• 1 Tub of Fat Free Whipped Topping

Preparation:

In a Large Serving Bowl, Put first layer of lady fingers followed by a layer of pudding and a layer of fruit. Keep alternating layers until you reach the top. Cover entire top with pudding and arrange fruit, chill and enjoy.

Macaroni Salad

Ingredients

• 1 cup mayonnaise
• 2 TBS vinegar
• 1 TBS prepared mustard
• 1 TSP sugar
• 1 TSp salt
• 1/3 tsp pepper
• 8 oz. elbow macaroni (cooked and drained)
• 1 cup celery
• 1 cup chopped green pepper
• 1/4 cup chopped onion
• 2 hard boiled eggs

Preparation:

• Cook elbows, drain and cool for about 1/2 hour in refrigerator.
• Combine mayo, vinegar, mustard, sugar, salt and pepper.
• Stir in remaining ingredients, cover and chill.

Pasta and Bean Stew

Ingredients

• 2 cups pasta
• 4 tsp olive oil
• 3/4 cup diced onion
• 3 or 4 garlic cloves(sliced thin)
• 1 1/2 cups canned zucchini
• 1 1/2 cups tomatoes crushed tomatoes
• 1 can red kidney beans
• fresh basil / 3 leafs
• 1/4 tsp salt and pepper
• 2 vegetable bouillon cubes

Preparation:

• Heat - olive oil in a large sauce pan
• Add - onions, garlic and zucchini
• Sauté - until soft
• Stir - in tomatoes beans and all juices
• Add - basil salt and pepper
• Bring - to boil and simmer for 20 to 25 min.
• Add - pasta, cook until pasta is aldente
• When serving, sprinkle with Pecorino Romano cheese.

Asparagus Salad

Ingredients

• 3/4 lb. asparagus
• 3 hard boiled eggs (chilled)
• 2 beefsteak tomatoes
• 1 Red Onion
• 1 PKG Blocked Mozzarella
• Fresh Basil
• Italian Salad Dressing

Preparation:

• Precook asparagus (aldente) and chill.
• Peel and slice hard boiled eggs, chill.
• Slice tomatoes, red onion and mozzarella into thin slices.
• Start with a layer of asparagus, then onion, tomatoes, eggs mozzarella and fresh basil.
• Pour over salad dressing, give a few minutes to marinate veggies.

Rice Pudding

Ingredients

• 1/2 Gallon Milk
• 1 Cup Sugar
• 1 Cup Rice
• 1/2 Stick Butter or Margarine
• 2 TBSP Vanilla
• 2 Eggs Beaten

Preparation:

• In a large saucepan, mix rice, sugar, vanilla and butter. Bring to a boil and simmer about 40 minutes. Stir frequently.
• When the rice is cooked, whisk together 2 beaten eggs. First, put a little rice pudding aside then add eggs. Do this very quickly so eggs do do not curdle. Sprinkle top with cinnamon.
• Place in refrigerator for at least 5 hours.  Serve cold, top with whipped cream or whipped topping. Garnish with cheries.

Strawberry Rhubarb Pie

Ingredients

• 1 1/4 – 1 1/2 cup sugar
• 3 TBSP Cornstarch
• 1/3 TSP salt
• 1/4 TSP Ground Nutmeg
• 3 Cups Rhubarb, cut into 1/2” pieces
• 2 Cups Fresh Strawberries
• 1 TBSP Butter
• Pastry for Double Crust Pie

Preparation:

• In a large mixing bowl, stir together sugar, cornstarch, salt and ground nutmeg. Add Rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.
• During this time, prepare and roll out your pastry. Line a 9 inch pie plate with half of the pastry. Dot with butter, then place second pastry on top of the filling.
• If you prefer a basket top, cut your top pastry into strips and weave over filling like a basket.
• Cook for one hour at 350 degrees.
• Give the pie a chance to settle before you serve.

Boneless Pork Roast

Ingredients

• 3 pound boneless roast pork
• 3 small onions
• 3 prunes (dried)
• 1 carrot
• 3 apricots (dried)
• 1 bullion cube
• 1 small celery
• 1 clove garlic
• 1 cup water
• pepper

Preparation:

• Chop onions, carrots, celery into small pieces.
• Cut dried prunes and apricots into halves.
• Remove any excess fat off pork and place into large baking pan.
• Surround pork with onions, carrots, celery, prunes, apricots and garlic.
• Pour water over ingredients, saturate with pepper.
• Cover with aluminum foil and bake for 1 hour at 375 degree.
• Remove foil and bake for 1 more hour at same temperature.

HINT: Remove pork from pan, if vegetables are dry, add some boiling water to pan stirring to create a gravy effect and pour over pork

Pepperoni Bread

Ingredients

• 1 lb Pizza Dough
• Small Block of Mozzarella
• 1/4 cup of Olive Oil
• 1 Small Package of Sliced Pepperoni

Preparation:

• Place dough on large cookie sheet, cover with towel and let sit for 3 or 4 hours at room temperature.
• Flour your rolling sheet and dough to prevent sticking.
• Roll out to a large oval.
• Place on cookie sheet.
• Layer mozzarella and pepperoni.
• Fold in ends first, then fold over sides and crimp together tighly.
• Take a knife and gently slit across bread.
• Brush on olive oil with pastry brush.
• Bake in oven at 375 degrees for 45 minutes or until golden brown.

For spinach lovers, I sometimes start with a layer of cooked spinach under the pepperoni and cheese. The cheese always goes on the top to enable it to melt down.

Carrot Salad

Ingredients

• 3 Large Carrots
• 1 Can Crushed Pineapple
• 1 Box Lemon Gelatin

Preparation:

• Grate carrots into casserole dish.
• Drain crushed pineapple and mix in with carrots.
• Cook gelatin, following instructions on box.
• Pour into casserole dish mixing ingredients lightly together.
• Refrigerate until solid.
• Cut in cubes and serve.

Eggplant Parmigiano

Ingredients

• 1 Large Eggplant
• 1 Pound Package Mozzarella
• 2 Cups Seasoned Breadcrumbs
• 4 Eggs
• 1/2 Cup Pecorino Romano Cheese
• 1/2 Cup Vegetable Oil (for frying)

Preparation:

• Choose a Round Eggplant rather than a long one. These are the female eggplants and the taste is much sweeter.
• Thinly slice eggplant and soak in beaten eggs.
• Coat both sides in bread crumbs.
• Fry or bake, making sure both sides are evenly browned.
• Drain on paper towels to rid of excess grease (when frying).
• Layer baking pan with sauce, eggplant, sauce and drabs of mozzarella and sprinkle grating cheese.
• Bake at 350 degrees for 30 minutes or until the cheese is totally melted.

Amaretto Surprise

Ingredients

• 1/2 Gallon Vanilla Ice Cream
• 1 Cup Amaretto
• Whipped Cream or Whipped Topping
• 12 Marashino Cherries

Preparation:

• Use your favorite dessert dishes, goblets or wine glasses depending on occasion.
• lace a layer of ice cream and soak with amaretto, then repeat.
• Freeze overnight.
• Put whipped topping on ice cream just before serving and garnish with a cherry.

Breakfast Quiche

Ingredients

• Small package mushrooms
• 4 eggs
• 1 cup ricotta
• 1cup cheddar cheese
• 1 pie crust shell
• 1 small onion
• 3 potatoes
• Salt and pepper

Preparation:

• Boil thinly sliced potatoes till tender, drain and set aside
• Lay out pie crust in quiche pan and let sit for 15 minutes at room temperature
• Slice onions and mushrooms into thin pieces
• In a large mixing bowl, add ricotta, cheddar cheese, eggs, potatoes, mushrooms, onions, salt and pepper
• Mix all ingredients and pour into pie crust
• Bake at 400 for 30 to 40 minutes

Let sit for 10 minutes then serve

Zucchini Patties

Ingredients

• 2 Zucchini
• 1 Egg
• 3/4 cup Romano Cheese
• 1 1/3 Cup Seasoned Breadcrumbs
• 2 Cloves of Garlic
• 1 TBL Olive Oil
• Vegetable oil for Frying
• 1 Small Onion

Preparation:

• Grate Zucchini in Large Mixing Bowl
• Chop onion and garlic onto small pieces. \Combine all ingredients leaving aside 1/2 cup breadcrumbs.
• Mold into a patty that looks like a hamburger.
• Roll into remaining breadcrumbs to create a crust on both sides.
• Fry in vegetable oil or bake at 350 degrees for 30 minutes or until golden brown on both sides.

Serve as a side dish or as a veggie burger

Turkey London Broil with Vegetables

Ingredients:

• 2 lb. Turkey London Broil
• 2 TBL Olive oil
• 3 Zucchini
• 2 Medium Onions
• 1 Package Fresh Mushrooms
• 1 TB Italian Seasoning (Salt Free)
• Pepper to taste

Preparation:

To keep this recipe heart healthy I use no salt. There are many delicious salt free seasonings to try. I use a basic table blend.

• Cut Mushrooms into quarters
• Thinly Slice Onions
• Cut Zucchini into thick cubes
• Cover bottom of pan with thin layer of olive oil
• Place the Turkey London Broil and all the other ingredients into the baking pan Season Heavily
• Bake at 40 minutes at 350 degrees turning vegetables to brown on all sides

Serve straight from the oven