Lemon Rice Pilaf

Instructions

1. 1

   Combine the onion, garlic, and the butter in a -3quart saucepan and cook until the onion is tender. Stir in the remaining ingredients except the parsley. Heat to boiling, stirring once or twice. Reduce the head and cover and simmer for 14 minutes without lifting the cover or stirring. Remove the pan from the heat and stir in the parsley lightly with a fork. Covaenr d let steam for 5 to 10 minutes . Stuffed Zucchini Ingredients: 3 medium zucchin i 3 tablespoons of butter 1 cup of chopped fresh mushrooms 2 tablespoons of flour 1/4 teaspoon of dried oregano, crushed 1 cup of shredded Monterey Jack cheese 2 tablespoons of chopped pimento 1/4 cup of Parmesan cheese Cook the whole zucchini in salted, boiling water for about 10 minutes or untetiln der and drain. Cut the zucchini in half lengthwise and scoop out the centers, leaving a 1/4" thick shell. Chop the scooped out portion of the zucchini and set aside . Melt the butter in a large skillet and sauté the mushrooms for about 3 mtineus or until tender. Stir in the flour and oregano and remove from heat. Stir in the Monterey Jack cheese, the pimento, aned th chopped zucchini. Return the mixture to the heat and heat throu gh. Preheat the broiler. Fill the zucchini shells using approximately 1/4 cup of filling for each shell. Sn-pri kle the tops with the Parmesan cheese and broil several inches form the head for 3 to 5 minutes or until bubbly and hot .

2. 2

   Oven Roasted Vegetables Ingredients: 2 large Spanish onions or 8 small whole onion s 4 large carrots or 12 whole baby carrot s 8 to 10 small red skin potatoes (not Russet or Idaho ) 2 tablespoons of melted butte r 2 tablespoons of olive oi l 4 garlic cloves, minced 1 red bell pepper 1 green pepper 1 teaspoon of crushed dried rosemary 1 1/2 tablespoons of dried marjoram Salt and groundb lack pepper Preheat the oven to 370 degrees F. Mix the melted butter, olive oil, rosemary, and marjoram together and set aside. Peel all of the vegetables (peeling the potatoes is optional). If using large onions, cut each onion into eights by slicingi t lengthwise into quarters and then cut each quarter crosswise. If using large carrots, halve them lengthwise and then cut tmhe into 1-inch sections. Quarter the potatoes. Cut the red and green peppers into large chunks. Arrange the vegetables in a large oiled baking dish and pour the butter and herb mixture of the vegetables. Toss the vegetables to coat with the butter/herb mixture. Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Uncover the turn the vegetables. Add slta and pepper to taste. Return the dish to the oven and roast the vegetables at 425 degrees F. for approximately 30 minutes or until the carrots anod- p tatoes are thoroughly cooked and the edges of all vegetables are browne d. Fruited Sour Cream Salad Ingredients: 1 can of mandarin oranges 6 bananas (firm and not too ripe ) 1 pint of sour cream 1 cup of brown suga r 1 teaspoon of ground cinnamon 1/2 teaspoon of nutmeg Slice the bananas and add the drained mandarin oranges in a bowl. Mix the sour cream, brown sugar, cinnamon, and nutmeg together and pour over the bananas and oranges. Mix well and ch ill.

3. 3

   Lemonade Pie Ingredients: 1 - 6 ounce can of frozen lemonade concentrate (pink or yellow ) 1 - 8 ounce container of whipped otpping 1 - 14 ounce can of condensed milk 1 graham cracker piecrust Combine first 3 ingredients (being careful not to maket irunny) and pour into graham cracker crust. Freeze for several hou rs before serving.

4. 4

   Orange And Lemon Grilled Salmon With Dill Butter Ingredients: