Scalloped Corn

Ingredients 

1 (15oz) can creamed corn

1 (15oz) can whole kernel corn

1 cup sour cream or plain yogurt

2 eggs

1/2 cup butter, melted

2/3 cup flour

1/2 cup cornmeal

5 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons oil

Instructions

1. Preheat oven to 350 degrees, grease a 9 X 13 pan.

2. Combine all ingredients and pour into prepared pan.

3. Bake 35-40 min or until knife inserted in middle of pan comes out clean.

Zucchini Apple Crisp

Ingredients 

Filling:

8-10c zucchini, seeded and slices (like apples)

3/4c lemon juice

1 tsp nutmeg

1/2c sugar

2 tsp cinnamon

Topping:

1c flour

1c brown sugar, packed

1c rolled oats

1/2c butter, softened

Instructions

-       Heat oven to 375 degrees

-       Place zucchini and lemon juice in a large sauce pan.  Cover and cook over med, stirring occasionally, until zucchini is tender (approx 15 min)

-       Add nutmeg, sugar and sinnamon; blend until sugar dissolves

-       Remove from heat and pour into greased 9 X 13 pan

-       Combine topping ingredients until crumbly

-       Sprinkle over zucchini

-       Bake for 50 min

Makes 12 servings.

Notes:

-       Tastes just like apple crisp

-       Great served warm with ice cream.

Rainbow Quinoa Salad

Ingredients 

1 c quinoa

2 c water

1 medium tomato, chopped

1 medium carrot, chopped

1/2 red onion, finely chopped

1/2 c pitted kalamata olives, chopped

1 bell pepper, chopped

1/2 c cooked black beans

1 T olive oil

1 T balsamic vinegar

Salt and pepper to taste

Instructions

1. Start by cooking quinoa. Boil water in saucepan, once boiling add quinoa.  Cover pot and turn to medium-low heat for 15 minutes, let rest for 5 minutes.

2. Combine all ingredients in medium sized bowl.  Add more olive oil and balsamic vinegar to taste.

Makes 4 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This is great made ahead of time and it allows the flavor to develop more.

-       For easier preparation you can allows use pre-chopped veggies or shredded carrots from the store.

-       This recipe is very adaptable, you can add and subtract veggies based on what is available or your favorites

Coleslaw

I make this recipe by the bucket full for a church dinner every year and it's always a favorite.

Ingredients 

16 oz bag coleslaw mix

1/3 c sugar
1/2 t salt
1/2 c mayo
1/2 c buttermilk
1.5 T aged white wine vinegar
2.5 T lemon juice

Instructions

1. Combine all ingredient except coleslaw in small mixing bowl.

2. Combine sauce and coleslaw in medium mixing bowl.

3. Refrigerate in sealed container overnight before serving.