Here are the recipes from Jeanette featured at her enrichment lesson in May. The unanimous verdict after we all had a taste? - Yummy!
Give them a try.

Zucchini Casserole

4 sm. Zucchini or yellow squash, sliced to about ¼ inch thick
½ cup chopped onion
2 ¼ cup herb stuffing mix
6 T butter divided
¾ cup shredded carrots
1 cup sour cream
1 can cream of chicken soup

Cook squash in boiling, salted water for about 5 minutes. Melt 4 T butter and sauté carrots and onions until tender. Add this to 1 ½ cups of stuffing cubes, soup and sour cream. Gently stir in the drained squash and pour into greased 1 ½ qt casserole.
Melt remaining 2 T butter and add remaining stuffing mix to the butter. Toss gently and sprinkle onto the casserole. Push slightly into the mixture. Bake, covered at 350 for 30 minutes. Remove cover and bake another 10 minutes till golden brown. Be careful not to let the stuffing cubes burn.


Summer Squash Casserole

3-4 small yellow or zucchini squash
½ tsp pepper
1 T butter
2 medium onions, chopped
1 cup sour cream
1 clove garlic, minced
½ tsp celery salt
1 packet dried green onion dip mix
½ cup grated cheddar cheese
½ cup bread crumbs
1 T dill seed

Melt butter in large sauce or frying pan over medium heat. Slice squash about 1/8 inch thick into melted butter. Add onions, garlic, salt and pepper. If mixture seems a little dry add some butter and sauté and simmer for 10 – 15 minutes. Mix sour cream, dill seed and onion dip mix, set aside. Spray 1 ½ qt. baking dish. Spoon half of squash mixture into the dish and top with half the sour cream mix. Add the remaining half of the squash and the rest of the sour cream mix. Top with grated cheese and bread crumbs. Bake at 350 for about 35 minutes.


Zucchini Again

6 sm. Zucchini, peeled and cut into cubes
3 oz grated parmesan cheese
2 cups bread crumbs
1 large onion
1 tsp salt
1 (10 oz) can cream of mushroom soup

Cook squash and onion in boiling salted water for 5 minutes, drain. Place half the squash in the bottom of a greased casserole dish. Add ½ can of mushroom soup and spread around. Sprinkle ½ cheese on top. Add remaining ingredients in the same order. Top with bread crumbs and cheese. Bake 375 for 30 minutes.


Zucchini Relish


6 medium zucchini, grate to equal 10 cups
4 cups onion, chopped
5 T pickling salt

Combine, cover and let set 10 – 12 hours. Drain and rinse thoroughly.

Measure:
6 cups sugar
1 tsp tumeric (optional)
1 T wet mustard
1 ½ tsp corn starch
2 tsp celery seed
2 tsp mustard seed
1 ½ tsp black pepper

Place the above mixture in a large, non aluminum cooking pot and add 2 ½ cups of white vinegar. Bring to a boil and reduce to a simmer. Add zucchini and onions.

Add: 1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cayenne pepper, chopped
Simmer 30 minutes, stirring occasionally. Pour into sterilized jars and cover with hot lids. Makes 6 to 7 pints.


Green Tomato Relish

6 lbs. (10-12) green tomatoes
3 red and green peppers
5 large onions
¾ cups pickling salt
Chop, sprinkle with salt and cover. Let set overnite. Drain and rinse.

In large, non aluminum pan, mix:

1 ½ tsp celery seed
2 T corn starch
6 cups white vinegar
1 ½ tsp dry mustard
5 cups sugar
1 small hot pepper, chopped
6 cups raw, green cabbage, chopped

Bring all this to a boil, reduce to a simmer and add vegetables. Cook for 30 minutes. Remove from heat and cool until lukewarm. Add the chopped green cabbage. Ladle into sterilized jars. Place in boiling water bath and process for about 20 minutes. Leftovers store in fridge for a very long time.


Salsa

1 gallon tomatoes, peeled and diced
6 large onions, peeled and diced
5 hot peppers (cayenne or jalapenos or both)
3 cloves garlic, minced
1 ½ cups white vinegar
¼ cup sugar
3 T pickling salt

Mix all ingredients in a heavy, non aluminum cooking pot. Bring to a boil, reduce heat and simmer for 1 to 1 ½ hours, stirring often. Don’t cover. Ladle into sterilized jars and process in a hot water bath for about 10 minutes. Makes about 10 pints.

Recipe Ideas:

Thousand Island dressing using green tomato relish
Chicken salad using zucchini relish with mayo and celery
Tuna salad made with sweet pickles, mayo and onions
Mexican lasagna using salsa
Nacho cheese dips using salsa and melted cheeses
Used just as condiments

Hot Cocoa Mix

Hot Cocoa Mix

Makes about 15 cups mix.

Ingredients:1 8-quart package (10 cup) nonfat dry milk powder
1 16-ounce package (about 4 ¾ cups) shifted powdered sugar
1 16-ounce can (2 cups) presweetened cocoa powder
1 6-ounce jar (1 ¾ cups) powdered non-dairy creamer
Marshmallows or whipped cream (optional)

1. To make the hot cocoa mix, in a large mixing bowl combine the nonfat dry milk powder, sifted powdered sugar, presweetened cocoa powder, and non-dairy creamer. Stir till thoroughly combined. Store the hot cocoa mix in airtight containers. Makes about 15 cups mix.

2. To serve, place 1/3 cup hot cocoa mix in a mug; add ¾ cup boiling water. Stir to dissolve cocoa mix. Top with a few marshmallows or whipped cream, if desired. Makes 1 (8-ounce) serving.

Fudge

Put 3 cups chocolate chips in a glass bowl with a can of Eagle sweetened condensed milk, and melt in the microwave - takes about a minute

Add 2 t vanilla and mix until the chips are all smooth. Spread it out in an 8 x 8 pan, cool in the fridge for 4 hours, then cut.

Add 1/2 cup nuts if desired. You can also add dried cherries or marshmallows.

I like to make it half with milk chocolate and half with semi sweet chocolate chips. Just do it one at a time. I line the pan with foil, with enough left on the sides to pick up the cooled fudge and lift it out of the pan. Then it's easy to cut the fudge on a cutting board with a large knife.

You can go the Eagle Milk website and get a ton of variations on this fudge. I like it because it takes 5 minutes tops and it's soft, even when it's cold.

Decadent Chocolate Truffles

Prep time: 10 minutes plus shaping and decorating
Chilling Time: 2 to 3 hours

Makes about 6 dozen

3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, sifted powdered sugar or color sugars, optional

1. In large saucepan, melt chips with sweetened condensed milk. Removed from heat; stir in vanilla.

2. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch bowls; roll in desired coating and/or decorate with frosting and candies. Store tightly covered in refrigerator. To use as gift, carefully pack in decorative box, tin or other container

Brownie Lava Dessert

(Serves 4 to 6)

INGREDIENTS:
1/2 cup pecan pieces
3 1/2 ounces good bittersweet chocolate
1 stick unsalted butter, cubed
1 cup minus 1 tablespoon sugar
2 extra-large eggs, lightly beaten
1/4 teaspoon pure vanilla extract
1/2 cup all-purpose flour

Preheat oven to 350 degrees. Put the pecan pieces into a baking dish and lightly toast in the oven for about 10 minutes. Let cool.

Meanwhile, break up the chocolate and put it in a medium saucepan. Add the butter and melt gently over very, very low heat, stirring frequently.

Remove from the heat and stir in the sugar, then gradually stir in the eggs, followed by the vanilla extract. When those ingredients are thoroughly mixed, stir in the flour, then, finally, the nuts.

When there are no more floury streaks, scrape down the sides of the pan and transfer the mixture to a greased, 7-by-2 1/2-inch round or oval baking dish.

Bake for about 30 minutes, until the mixture is set on top and there is a soft, gooey layer at the bottom. Serve immediately, alone or with light cream or vanilla ice cream on the side.

Magic Cookie Bars

1 1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1 1/2-2 cups semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup sliced almonds

Preheat oven to 350. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan.

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers vocered at room temperature.

Baked Caramel Corn

6 quarts popped popcorn
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Preheat Oven to 250 °. Coat the bottom and sides of a large foil roasting pan, or other pan, with nonstick vegetable spray. Place popped popcorn in the pan. In a heavy pan, slowly melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat and THEN add the baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.

Curry Snick Snack

6 English Muffins
1 c. Black Olives, chopped
1/2 c. Green onion, chopped
1 1/2 c. Grated Sharp cheddar Cheese
1/2 c. Mayonnaise
1/2 tsp. Salt
1/2 tsp. Curry Powder

1. Split english muffins in halves, then cut each half into quarters.
2. Mix together remaining ingredients in a small bowl.
3. Put a tablespoon of the mixture in each muffin quarter.
4. Bake on a cookie sheet at 400 for 10 minutes until cheese is melted and slightly brown.

Serve hot.

Recipe note: the original author of this recipe was unknown to my family, although we knew she had passed on. Thus, these easy appetizers became known affectionately to us as "Dead Ladies". Feel free to call them that - it makes it more fun.

Oven Fried Sweet Potato Wedges

2 lbs. sweet potatoes - cut in wedges

1 tsp. chili powder

1 tsp. dried thyme

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

2 Tbsp. canola oil

Combine seasonings and oil in a plastic bag or large bowl and mix together. Add sweet potato wedges and shake or stir until the wedges are covered.

Spread on sprayed cookie sheets and roast until potatoes are tender and brown. Bake for20-25 minutes at 450 degrees.

Easy and delicious!

CONFETTI BEANS AND RICE

One 15-ounce can of black beans, drained and rinsed.

One 11-ounce can of Mexi-corn, drained.

Four green onions, thinly sliced.

Two teaspoons of Dijon-style mustard

1/2 cup of Caesar salad dressing.

One bag Success Boil-in-a-bag Brown Rice

1. Prepare one bag of SUCCESS Boil-in-a-bag Brown Rice according to directions.

2.Add cooked SUCCESS brown rice to other ingredients and toss together.

3. Chill or serve at room temperature. Serve with lime wedges, if desired.

Serves 4.

Variations:

~Add cooked frozen corn and more chopped onions and green peppers (or red, yellow or orange) to taste.

~Use Italian Dressing or Raspberry Vinaigrette salad dressing in place of Caesar salad dressing.

~Add 1 cup Sunflower seeds and ½ cup Pumpkin Seeds (pepitas) and use the following method:

~Soak the Sunflower Seeds and Pumpkin Seeds in water for several hours. You can also add some chopped walnuts and soak them with the seeds.

Apple Pie Tarts

1 can apple pie filling

pie crust dough (either homemade or store bought)

cinnamon and sugar

Use large circle cookie cutter and cut circles of pie crust dough. Add pie filling. Fold half over and use fork to seal edges of crust. Sprinkle cinnamon and sugar on top of little tarts. Bake at 350 degrees for about 15 mins or until browned.

Super Duper Chocolate Kisses

1 16 1/2 oz package refrigerated chocolate chip cookie dough

1/3 c unsweetened cocoa power

2/3 c chocolate-flavor sprinkles

2 Tbsp milk

about 40 Hershey's kisses

1. Preheat oven to 375 degrees. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

Banana Nut Muffins

1 Cup Flour

½ Cup Sugar

2 ½ tsp baking powder

½ tsp salt

¼ tsp baking soda

¾ cup oats (quick or regular)

1 egg beaten

½ cup milk

3 tbs oil

½ cup mashed banana

1/3 cup chopped nuts opt.

Prepare dry and wet ingredients. Combine and mix together until moistened. Stir in nuts. Fill greased muffin tins 2/3 full (I probably do more). Bake at 400 degrees for about 20 minutes (too long in my oven especially would be if you made them smaller).

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1 ½ hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting
¼ t. instant yeast
1 ¼ t. salt
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat over to 450 degrees. Put a 6 to 8 quart heavy covered post (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide you hand under towel and turn dough over into pat, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on rack.

Yield: One 1 ½ pound loaf.

Chicken Salad Habenera

2 chicken breasts, cooked and sliced into strips (I marinate mine with Italian dressing)
1 avocado cut in crescents
½ c green pepper, cut in strips
¼ c red onion, finely chopped
Green or red lettuce

Dressing:

½ c salad oil
¼ c red wine vinegar
¼ c lemon juice
1 Tbsp sugar
1tsp salt
½ tsp pepper
¼ tsp minced garlic

Apple Cashew Salad

3 apples, your choice, cut in bite-size pieces
3 celery ribs, sliced small
1 can cashews
1/2 c. mayonnaise
1/4 c. powdered sugar

Prepare and mix apples and celery. Separately mix mayo and powdered sugar. Right before serving, add cashews to apples and celery and then toss with mayo mixture.

Double for large crowds, or small ones - it goes fast!

Taco Salad

1 lb. ground chuck
1 packet taco seasoning mix
1/2 c. Cheddar cheese
2 tomatoes, sliced and chunked
1 sm. head lettuce, torn into bite-sized pieces
1 14 oz. can kidney beans
1 bag corn chips, crushed
1 8 oz. bottle Catalina salad dressing

Brown ground beef and drain excess grease. Add taco mix and make according to packet directions. Chill beef mixture completely in refrigerator. Mix remaining salad ingredients together. Add chilled beef mixture. Just before serving add corn chips (so they stay crunchy). Toss with Catalina salad dressing.

Taco Soup

Ingredients:
1 lb ground beef
dehydrated onions
1 can kidney beans
1 can pinto beans
1 can corn
1 can diced tomatoes (large can)
1 packet taco seasoning

Directions:
Brown ground beef with dehydrated onions (or you can use a small regular onion if you have one on hand). Drain.

In a slow cooker combine undrained beans, undrained corn, tomatoes, ground beef and taco seasoning. Mix well.

Let cook until heated through and seasoning has mixed with all ingredients. 4-6 hours.

Serve with cheese, sour cream, chips, or anything you would eat with tacos.

Black Bean Soup

From the Kids Around the World Cook! Book

2 15-19-oz cans black beans
1 medium yellow onion, chopped
2 gloves garlic, chopped
1 green pepper, chopped
2 T olive oil
1 t salt
½ t ground pepper
¼ t oregano
1 T sugar
½ - 1 cup water, optional
1-2 T olive oil

Heat the beans with the liquid from the cans in a large pot on low while chopping the vegetables. Saute the chopped onion, garlic, and green pepper in the 2 T. olive oil until onion is tender. Remove a few spoonfuls of the black beans and mash with a fork. Add to the vegetables and mix together. Add the vegetable mixture to the beans in the pot. Add the salt, ground pepper, oregano and sugar. Add the water only if the soup is too thick. Cover and simmer on medium-low heat for 30-45 min, stirring occasionally. When ready to serve, stir in the remaining olive oil (we skipped that part.) Serve with tortilla chips and sour cream.

From Melanie and Julia D.

Oriental Chicken Salad

2 cooked chicken breasts, chopped
2 bags coleslaw mix or 1 head of cabbage, shredded
1 bunch green onions, diced
3 chicken top ramen noodles, crushed
1 cup slivered almonds, toasted

Dressing:
Spice packets from the ramen soup
5 Tbl. apple cider vinegar
1/4-1/3 c. sugar
1/3 c. oil

Mix well then stir through salad just before serving.