Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 1 garlic clove, minced
• 3 cups cooked long grain rice
• 2 cups fresh or frozen chopped broccoli, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 2 tablespoon grated Parmesan cheese

Directions:

INGREDIENTS:
1 package green beans, drained
2 small onions, sliced and separated into rings
2 minced garlic cloves
1/4 cup chopped fresh parsley
2 tablespoons sugar
2 teaspoons oregano
2 teaspoons prepared mustard
1/2 teaspoon salt
1/5 cup Coca-Cola
1/4 cup olive oil
2 tablespoons vinegar

DIRECTIONS:
In a large bowl, combine the garlic, parsley, sugar,
oregano, mustard, salt, Coca-Cola, olive oil and vinegar,
stirring until the sugar is dissolved. Add the beans and
onions; toss lightly with a fork. Pack into a 1 quart
jar. Cover and refrigerate several hours or overnight
so the flavors can blend.

Thanks to Lynn at homeschooling with heart for this recipe!

• 1 cup mashed cooked acorn squash
• 1 egg
• 1/4 cup diced onion
• 1/2 cup self-rising flour
• 1/2 cup cornmeal
• 3/4 teaspoon baking powder
• 1 teaspoon sugar
• 3/4 teaspoon salt
• Oil for deep-fat frying

Directions:

Japanese Tofu Soba Noodle Soup

6 servings:
This simple tofu-noodle soup comes together in less than 30 minutes. Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left.

Ingredients:

·      One 8 ounce package soba (buckwheat) noodles

·      One 32 ounce carton low-sodium vegetable or asian broth (Trader Joes has one)

·      4 Tbsp reduced-sodiuim soy sauce– divided use

·      2 tsp rice vinegar

·      2 tsp natural granulated sugar

·      2 to 3 tsp minced fresh ginger, to taste

·      3 scallions, thinly sliced

·      1lb fresh firm tofu

·      8 to 10 ounces fresh spinach, well washed, stemmed, and chopped

·      Fresh cilantro or basil (or both!)

·      2 cups chopped baby bok choy

·      2 cups chopped broccoli

·      Fresh ground black pepper, to taste

Directions:

§       Optional tofu preparation (for a chewier consistency): Preheat oven to 425. Cube tofu and place in a large bowl. Add 2 Tbsp soy sauce and toss with the garlic powder. Spray a cookie sheet with cooking spray. Place the tofu on a cookie sheet in a single layer. Spray the tofu with the cooking spray. Roast for 25 minutes until browned. Otherwise, cube the tofu and use it raw.

§       Meanwhile break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.

§       Combine the broth, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

§       In deep bowls, place a serving of noodles and a mix of vegetables. Place several cubes of tofu in each bowl. Cover with the hot broth and cover the bowls with plates. Steep for around 5 minutes

§       Season with pepper and additional soy sauce if needed.

From Marie  (http://www.homeschoolblogger.com/troopersforchrist) for my vegetarian daughter. Thanks, Marie!

Crispy Cucumbers and Tomatoes in Dill Dressing

Makes 6 servings.

1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges

Directions
1 In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and
oil.
Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15
minutes before serving.

From Lynn at the Homeschooling with Heart Yahoo Group.

From Lynn at the Homeschooling with Heart Yahoo Group

Company Baked Beans

1/2 lb. bacon
1 cup finely chopped celery
3 cups finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 cups catsup
3 Tablespoon prepared mustard
2 beef bouillon cubes
2/3 cup boiling water
salt & pepper to taste

Fry bacon slices in skillet. When crisp remove from pan. In
drippings sauté
celery and onion. Set aside. Drain excess grease.
Cook ground beef with 2 cloves garlic, until meat is brown. Drain
grease.
combine 2 cans baked beans ( like B$M) and the onion and celery
and
ground beef with catsup and mustard and salt and pepper to
taste and 2 beef bouillon cubes dissolved in the boiling water.
Add bacon,
crumbled. Bake 1 hour and 15 min at 375. Can be made ahead and
baked at the last minute.

Broccoli Casserole

• 2 packages (16 ounces each) frozen broccoli florets
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
• 1 can (6 ounces) french-fried onions, divided

Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
    Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.

Mashed Potato Casserole

• 3 pounds potatoes, peeled and cubed
• 1 package (8 ounces) cream cheese, cubed
• 1 cup (8 ounces) sour cream
• 1/4 cup milk
• 1 small onion, chopped
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/4 teaspoon paprika

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large mixing bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended.
    Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 8 servings.

Party Potatoes

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives; beat until well blended.
    Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Cheesy Rice with Peas

2 1/4 cups cooked rice
1 package (10 ounces) frozen peas, thawed
1 jar (6 ounces) sliced mushrooms, drained
6 ounces velveeta, cubed
In a bowl, combine all ingredients.  Place in greased 1 12/ quart baking dish. Bake at 350 for 20 minutes or until heated.

Cucumbers with Dressing

1 cup mayonaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers

In a bowl, combine all ingredients except cucumbers. Add cucumbers and stir to coat. Cover and refrigerate for two hours.

1 cup pancake mix

1 egg, beaten

1/3 cup milk

1 (7 ounce) whole kernel corn, drained

vegetable oil

In small bowl, combine the pancake mix, egg and milk until just moistened. Stir in corn. In electric skillet, heat ¼ cup oil over medium heat. Drop batter by ¼ cupfuls into oil. Press lightly to flatten. Cook for two minutes on each side.