New Stuff: - Haven't filed these into their catagories yet - new additions...

• MEXICAN BLACK BEAN AND SMOKEY SAUSAGE SOUP: - This is suprisingly good for a meal starter or a complete light lunch or dinner.
• DILL SAUCE FOR FISH: Pat at my Copier Supplier gave me this - really good on all types of fish
• CHEESY BROILED FLOUNDER(or Grouper, or Orange Roughy) - This is our family favorite preparation for any fresh firm white fish fillet. Once you have tried this recipe you will not want broiled fish any other way! A Real Keeper!
• Metric Measurement Equivalents - This is a conversion chart from Metric to Imperial to "American" - For dry and liquid measurements. At the request of Diane in England - Thank you for the lovely Email!

Poultry:

• The Best Turkey Leftovers on the Planet Earth!! - Turkey leftovers are a perennial reality. Here are a few of our family favorites for disposing of the bird in tasty fashion.
• CROCK POT TURKEY BREAST AND QESADILLAS LEFTOVERS: A really good crock pot/slowcooker recipe. The spices make this one. Tasty, Easy and even a plan for the leftovers. Gotta love it!
• STICKY CHICKEN - This might be the best and easiest roast chicken ever!. It seems a little strange, but it's a family favorite, and company will love it too!
• RUEBEN CHICKEN- Originally from Dee Penrod - (the quintessential "comfort food" chef) - Do not be fooled by the strange ingredients, incredibly easy with excellent results - Why hasn't anyone thought of this combination before! You will want to make this often! TRY THIS ONE!!!
• CREAM CHEESE CHICKEN BREASTS WITH RICE: This recipe generates a divinely good sauce that is wonderful over rice as well as the chicken. Add a vegetable & presto - an incredibly enjoyable meal suitable for company.
• CHICKEN WITH TOMATOES & OLIVES - Italian in flavor this recipe makes enough sauce for 6 split breasts, serve with couscous.
• SMOTHERED CHICKEN - How could something this good be this easy? This recipe is perfect for any family; it makes a bunch, freezes well and is always tasty. Originally from Dee Penrod.
• CHICKEN FETTUCCINE SUPREME - A little bread and white wine is all you need to compliment this one.
• ZUCCHINI-JACK CHICKEN - Although not a casserole in the true definition - this cheesy chicken dish when served with rice or a pesto pasta makes for one of our favorite one dish meals.
• CHICKEN-APPLE BAKE - This has got to have virtually nothing for calories per serving... but is it ever easy and surprisingly good
• CHICKEN, ARTICHOKE & RICE CASSEROLE - We always liked this one! Get your meat, veggie and starch allin one . . . and it's tasty too.
• LIME GINGER CHICKEN WITH SALSA - Fresh cilantro is essential in this delicious recipe, do not use dried or substitute parsley (horrors).
• CHICKEN FETTUCCINE SUPREME - A little bread and white wine is all you need to compliment this one.z`
• CHICKEN & RICE CASSEROLE - Everybody has made this one. Quick and easy is the reason we like this version. (I once used leftover KFC to put this one together for my mother-in-law and she raved over it...<g>)
• CHILES RELLENOS - (pronounced "Ray-Ya-Nos")This is one of our favorite after turkey repasts. Adapted from a Cooking Light this one has a bit fewer calories than similar recipes.
• CHICKEN CORN CHOWDER - Chuck Ozburn originally posted this excellent recipe. I make a batch of this hearty soup often. Eat some and freeze some. A couple of cans of tuna or even leftover turkey can easily be substituted for the chicken with equally tasty results.

Fish & Seafood:

• CHEESY BROILED GROUPER - This is our family favorite preparation for any fresh white fish fillet. We made this for company the other evening, served with it with wild rice ( to drizzle the pan juices over ) and the raves went on and on ... and it is so easy to make. Use for any firm white fish...
• SWORDFISH TO DIE FOR - Living in Miami our outdoor grill really gets a work out! This lusty fish dish is a BBQ favorite.
• SCALLOPS & MUSHROOMS IN WINE - This one is HEAVILY MODIFIED FROM the original we found on the cooking echo. Served with rice. Might be good with wide noodles too.
• SCALLOP STIR FRY WITH ARTICHOKE & PEPPERS - I am not sure where this originated, but we modified it with ingredients we had on hand and it turned out delicious. Originally intended to be served over rice we used toasted French bread halves for a unique flavor and texture. The peppers came out of our garden and add color as well as flavor to this original lusty seafood dish. A keeper.
• SMOKED SALMON with FETTUCINE - A lusty fish dish we concocted to get rid of a 1/2 lb. of smoked salmon we didn't know what to do with. Now we buy salmon to make this dish! HINT: Don't serve with a GREEN vegetable if you use spinach fettucini...unless it's St. Patrick's Day!
• LEMON/OIL/HERB MARINADE FOR FISH- Our own adaptation - everybodys asks us for the recipe - Great for the the fresh fish we find ar Rudy's - our local fresh fish market
• CRAB CREPES EN CASSEROLE' - I have used "fake" crab with these and no one could tell the difference... but my pocketbook sure knew the difference! We make the crepes ahead of time and have them ready for this one.
• CRAB-SHRIMP-ARTICHOKE CASSEROLE - Another make ahead, we save this one for my in-laws when they come down from the cold country. They love this recipe.
• CRAB CAKES AND EGGS CREOLE - This is most likely the best Crab Cake recipe we have ever made and no question, the best serving presentation.
• HERBED SCALLOPS - Great, quick appetizer, or entree. This will keep for weeks in the refrigerator.
• STIR FRY SCALLOPS With WALNUTS & SNOW PEAS - This scallop recipe is a real winner and the best part is that its ready in only 15 minutes. - & is especially good with the snow peas we grow in our garden.
• SCALLOPS IN WINE WITH VERMICELLI - One of our favorite scallop recipes. Easily made, we often enjoy this one when there is just the two of us for dinner.
• SCALLOPED OYSTERS - This Southern casserole favorite is a staple on the Christmas Holiday table.
• SEAFOOD LASAGNA - Shrimp and crabmeat are the key ingredients in this easy to prepare dish. Unusual and special enough for company.
• FLOUNDER AU GRATIN - Did you ever wonder what to do with those flounder fillets you see in the freezer section? Try this lo cal dish modified from Cooking Light. We assembled this recipe last night and two of us finished it all... (so much for lo cal). Wild rice and a cheesy topped cauliflower completed the meal..
• GROUPER & HORSERADISH SAUCE - Although this recipe calls for Grouper - any fresh white fish fillet will work equally well. I like this one because it is quick and easy in the Microwave!
• MUSSELS MARINARA - You can't beat this recipe for an inexpensive seafood entree. Mussels are a seafood bargain. If you have never tried them this half-soup half-stew is truly excellent and a fantastic introduction to mussels. Serves 2 as a main course or 4 as an appetizer.
• FILLET OF FISH A L'ORANGE - In South Florida we are lucky to have fresh fish available all the time. Any firm whitefish fillets work well with this recipe that romantically serves only 2 and is excellent.
• SALMON STEAKS with CUCUMBER DILL SAUCE - This salmon recipe is good enough for company and the dill sauce is great as a stand alone dip for veggies even if you don't care for salmon.
• SALMON BROCCOLI BAKE - Speaking of Salmon - How about a casserole? Lo-cal and quite good!
• SALMON PATTIES W/ CHEESE SAUCE - One more salmon recipe, I like this one for a tasty change from burgers.

Casseroles:

• BROCCOLI-HAM AU GRATIN - This is a fun "make ahead" casserole with an 8 hour minimum refrigeration time. Great for company.
• SPINACH & CHICKEN PASTA CASSEROLE - These are a few of my favorite things... Chicken, rice, pasta tomatoes, Parmesan, etc ... A good'en.
• SAUSAGE CHEESE STRATA - This breakfast casserole is prepared in a true Southern tradition. It is an excellent brunch entree and a real crowd pleaser. Allow for at least an 8 hour "make ahead" as it must chill before the final baking.
• MACARONI-HAM CASSEROLE - This is a great dish for ham leftovers. My mom's recipe. I grew up with this. All casseroles in the 50's had to have crushed potato chips on the top. Why was that?
• REUBEN CASSEROLE - This is one you will want to keep handy as a "make ahead" casserole with a German flair. Requires an 8 hour refrigeration time. Learning how to lay out the bread on the top takes a bit of learning but well worth it.
• ITALIAN SAUSAGE CASSEROLE - I like this one.. a make ahead Italian casserole with some zing to it
• ZUCCHINI-JACK CHICKEN - Although not a casserole in the true definition - this cheesy chicken dish when served with rice or a pesto pasta makes for one of our favorite one dish meals.
• CHICKEN, ARTICHOKE & RICE CASSEROLE - We always liked this one! Get your meat, veggie and starch allin one . . . and it's tasty too.
• CHICKEN & RICE CASSEROLE - Everybody has made this one. Quick and easy is the reason we like this version. (I once used leftover KFC to put this one together for my mother-in-law and she raved over it...<g>)
• CRAB CREPES EN CASSEROLE' - I have used "fake" crab with these and no one could tell the difference... but my pocketbook sure knew the difference! We make the crepes ahead of time and have them ready for this one.
• CRAB-SHRIMP-ARTICHOKE CASSEROLE - Another make ahead, we save this one for my in-laws when they come down from the cold country. They love this recipe.
• SCALLOPED OYSTERS - This Southern casserole favorite is a staple on the Christmas Holiday table.
• SHRIMP AND CHICKEN CASSEROLE - Lets' see... its not Surf and Turf really . . . How about "Shell and Beak" ??? At any rate these two strange bedfellows make an unusually good casserole for a bunch of friends.
• SALMON BROCCOLI BAKE - Speaking of Salmon - How about a casserole? Lo-cal and quite good!
• ENCHILADA CASSEROLE - I really like this one. Modified somewhat from a magazine recipe originally claiming less than 300 calories per serving (it's probably more now)
• ITALIAN SAUSAGE CASSEROLE - I like this one.. a make ahead Italian casserole with some zing to it
• ASPARAGUS CASSEROLE - Tired of the ol Tuna Noodle? Try this as a side dish...
• NACHO CASSEROLE - This casserole is a nice heat and eat quickie with a Mexican flourish.
• SHRIMP-AND-NOODLE CASSEROLE - We enjoy this one when there are plenty of fresh shrimp to be had. This seafood casserole is another "make ahead" requiring 8 hours in the frige prior to baking.
• TURKEY-NOODLE-POPPYSEED CASSEROLE - What leftover library would be complete without a turkey casserole? This is one you will want to keep. A good "make ahead" recipe for company as it requires an 8 hour chill time.

Meats:

• FIESTA PORK CHOPS - Marinated in the refrigerator these pork chops will earn rave reviews for any cook. An excellent recipe to serve to company.
• PORK CHOPS WITH MUSTARD SAUCE - This excellent recipe was originally given to us by Yvonne Silver back in the "early" days of Prodigy.
• BARBECUED SPARERIBS: for in the oven, BUT THEY TASTE EVEN BETTER when you finish them on the grill!
• CRISPY ONION TOPPED POT ROAST - This unusually good pot roast is three times baked to get an onion and garlic outer layer and an especially moist and flavorful roast on the inside. This is a real "melt in your mouth" meat dish that inspires rave reviews.
• ROASTED LAMB ROSEMARY - An herb mixture of parsley, rosemary, combined with garlic and cardamon make this sensational roast!
• LAMB CHOP MARINADE - With a touch of curry. This is the best lamb marinade for grilling we have found. Not just for Lamb Chops (most excellent) but on a choice cut lamb shoulder it is to die for!!! Fire up them coals!!

Regional:

• BUBBA'S FAJITAS - Fajita preparation has become a Sunday ritual at our house. This recipe has evolved from a Bill Lawrie original, some experience and over time. We enjoy fajitas for informal get togethers where everyone builds their own meal right at the grill. This entire recipe can be created and assembled at the BBQ including the sauteing of the vegetables if you have a side burner on your gas grill.
• JAMAICAN JERK SAUCE - This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin dictated to me some months ago. Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm- fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating.
• BLACK BEAN AND MANGO SALSA- The combination of fresh pineapple and mango is most sublime in this unique tropical salsa. It disappears quickly at any party!
• RUMAKI SPREAD - Lots of variations of this tempting appetizer out there - this is our favorite. Prepare ahead of time and chill... serve with bunches of green onion tops.
• JOHN TOWER'S TEXAS CHILI - Several years ago, then senator John Tower of Texas stood up on the floor of the United States Senate and flatly declared that Texans make the best chili without question, whereupon Senator Barry Goldwater of Arizona sprang to his feet and declared among other things that "Texans don't know chili from cow chips!" With the honor of the two great states challenged, a chili war ensued. Here is Senator Tower's recipe:
• SENATOR GOLDWATER'S ARIZONA CHILI RECIPE: (See above) For the longest time I only had John Tower's recipe (Only half the story!) but much thanks goes to Harry and Denise Broderick of Woodside Consulting, Inc. for sending us this finishing puzzle piece.
• ENCHILADA CASSEROLE - I really like this one. Modified somewhat from a magazine recipe originally claiming less than 300 calories per serving (it's probably more now)
• GUACAMOLE - Guacamole?? Did I see a recipe request for Guacamole??? Here is our family favorite...
• ENCHILADAS ROJAS - These are truly great tasting, and when made in the microwave are ready in record time. I torque mine up with a little extra habanero hot sauce - jus cause I like ‘em a little hotter. Leftover turkey works just as well too!
• HUEVOS RANCHEROS - We upsized this traditional Latin dish to 50 for our own wedding brunch (way back when) and we still get recipe requests from our guests after all these years. <g> We prepared the dish as a make ahead in chafing dishes and had plenty of time to mingle. Bloody Marys and Mimosas are a natural with this one.
• ITALIAN SAUSAGE CASSEROLE - I like this one.. a make ahead Italian casserole with some zing to it
• BEAN CORNBREAD: Nothing to do with the British Actor Rowen Atkinson - Excellent, if not unusual, beans are baked right under the cornbread- add a little more hot sauce to torque it up a notch.
• FRITTATA BELL PEPPER: Originally concocted as a breakfast repast - we have made this for dinner and found it to be an excellent choice - you will too - Breakfast or for a late meal try this keeper!
• REFRIED BEAN SOUP: Perfect for a cold day. This warm delightful dish is very filling, add your favorite Mexican Salsa and Chips to complete the meal.
• MEXICAN BEEF STEW - This lively South of the border favorite of ours turns any cheap stew meat into a unique and flavorful meal (with leftovers).
• NACHO CASSEROLE - This casserole is a nice heat and eat quickie with a Mexican flourish.
• NACHOS & BEAN DIP, TEX-MEX STYLE - This Mexican snack gets it's unique flavor and heat from the cumin and other spices.
• JALAPENO-BACON CORN BREAD - Moist and Flavorful, Reheats Beautifully in Microwave
• SAUERBRATEN W/ GINGERSNAPS - My mom used to make this for me in South Dakota using home made gingersnaps.

Salads:

• AVOCADO CRABMEAT SALAD - This is a great salad that makes a meal if you want it to. Serve with hot French bread and chilled white wine
• JICAMA SALAD - Crisp and crunchy, this makes a delicious contrast to any spicy dish.
• MEXICAN TACO SALAD - This makes a bunch and is always a big hit at parties.
• VIDALIA-TOMATO SALAD - With the abundance of sweet onions around this makes a sensational salad.
• TWO PASTA-PASTA SALAD - This colorful salad combines tortellini and fettuccine to serve 12 and always gets great reviews
• CREAMY SHRIMP-ASPARAGUS SALAD - This is an excellent summer salad. I sometimes jazz it up with a touch of tabasco or a sauce with some zip to it.
• WARM SHRIMP & BLUE CHEESE PASTA - This is an excellent "lite" seafood pasta salad.

Sauces:

• SOUTHERN MUSTARD & BOURBON MARINADE & BASTING SAUCE - This is our favorite. We are lucky enough to live in Miami where the grill can be lit all year around. We bbq'ed some chicken breasts last night using this long standing recipe.
• JAMAICAN JERK SAUCE - This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin dictated to me some months ago. Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm- fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating.

Shrimp:

• GOURMET SHRIMP - This shrimp recipe is so hot - its on fire! Great presentation, and easy too.
• SHRIMP SCAMPI MEDITERRANEAN - Don't let five cloves of garlic scare you - they mellow out well with this incredibly wonderful dish. We serve this one over spaghetti squash with a little cold asparagus on the side. Great stuff!!
• SKEWERED MUSTARD-BEER SHRIMP - Shrimp on the BBQ, I love 'em. This is a lazy summer treat I look forward to all year long.
• SHRIMP-AND-NOODLE CASSEROLE - We enjoy this one when there are plenty of fresh shrimp to be had. This seafood casserole is another "make ahead" requiring 8 hours in the frige prior to baking.
• SHRIMP ELEGANTE - Broiled shrimp in a special onion-garlic-herb marinade and served over fettuccine.
• GULF COAST FRIED SHRIMP - You will want to have plenty of cocktail sauce on hand when you serve these crunchy critters.
• CREAMY SHRIMP CURRY - Clean and devein shrimp AGAIN?? - What a bore - Ah but worth it on this one. Romantically serves only 2.
• SHRIMP PASTA With TOMATO SAUCE - We have been known to go "all out" by substituting lobster for the shrimp in this dish. What an incredible meal!
• SHRIMP AND CHICKEN CASSEROLE - Lets' see... its not Surf and Turf really . . . How about "Shell and Beak" ??? At any rate these two strange bedfellows make an unusually good casserole for a bunch of friends.
• SHRIMP COUSCOUS PAELLA - This one goes together quickly in the microwave. Be sure to have all the ingredients on hand.

Snacks:

• BOLOGNA FOOTBALL - The Conversation Appetizer: - Originally from Sheryl House - don't dismiss it, it sounds wild, but it's great, especially for a SUPERBOWL party, as it ends up looking like a big football & tastes good.
• FANCY COCKTAIL FRANKS- Easy, good and works well for big crowds.
• GUACAMOLE - Guacamole?? Did I see a recipe request for Guacamole??? Here is our family favorite...

Soup:

• HAM-AND-BEAN SOUP - This was my mom's favorite soup using Great Northern beans and a lot of love.
• CHICKEN CORN CHOWDER - Chuck Ozburn originally posted this excellent recipe. I make a batch of this hearty soup often. Eat some and freeze some. A couple of cans of tuna or even leftover turkey can easily be substituted for the chicken with equally tasty results.
• WHITE GAZPACHO - From The Cooking Files of Sylvia Mease (Cookie Lady) - You will love this!
• MINESTRONE SOUP - This recipe is our favorite "make ahead" soup. The Bean Soup Mix makes a big batch and once made you can put this soup together quickly. Use your food processor for the veggies for even greater speed. The Bean Soup Mix is also a great personalized gift when accompanied with a copy of the recipe.
• Turtle Soup - A man walks into a roadside diner .....

Sweets:

• HOOT 'N HOLLER WHISKEY CAKE - Jim Beam or Jack Daniels is the central ingredient in this Southern Classic. The cake gets better with age, is truly delicious and (to nobody's surprise) will keep practically forever.
• STRAWBERRY PIZZA: Borrowing heavily from a Poppa Rocks original this is a party favorite everytime we make it. Kids love it and adults rave about it. Guests beg for this recipe every time we make it!
• BROWNIE CAKES IN A JAR - These make WONDERFUL Christmas gifts.
• BAILEY'S CHOCOLATE-CHIP CHEESECAKE - Straight from Poppa Rocks this dessert is excellent. Definitely not for those watching little things like calories. We brought this when we were "assigned" a dessert for a Holiday get-together. There were no leftovers. As Poppa Rocks sez.. this is a "must try." Who said it best..? "A waist is a terrible thing to mind".
• KEY LIME PIE - This recipe is authentic to a "T". Please notice this recipe calls for no green food coloring and absolutely no meringue topping. Do not substitute the condensed milk or the lime juice lest the end result be compromised.

Swell Sides:

• SPANISH POTATO OMELET APPETIZERS: No toothpicks here - this room temperature appetizer is sturdy enuf to pick up with your fingers
• ARTICHOKE APPETIZERS: This is a super party favorite of ours. If you are ever asked to bring a dish to a party remember this. You will get raves for this one!
• DILLED GREEN BEANS - Made with green beans and dill from our garden - a most excellent veggie dish.
• CRISP FRIED ONION RINGS - Ok - they aren't all that healthy - but these sure are gooood.
• FLAMING BANANAS - FIRE!!! This is a delightful dessert we enjoy serving when we have company. Use a long match and don't light it until you get it to the table. You'll earn plenty of oooos and ahhhs - for both your presentation and the unique flavor of this dish.
• SWISS CHARD WITH TOMATOES - As promised, this is a simple, but excellent, chard side dish we make with fresh chard and tomatoes right from the garden. The capers make for a unique taste sensation. A Favorite here.
• JAZZY NEW POTATOES - Something new with "new" potatoes. I really like this simple side dish recipe.
• GRILLED HERB and ONION POTATOES - This unique recipe never fails to draw compliments when served hot from the grill as an accompaniment to your favorite barbecue main dish.
• CRISPY PARMESAN OVEN FRIES - This is a household favorite - easy- side dish - that screams "Try Me!" you won't regret it!
• POTATO GRATIN - The Parmesan cheese topping makes this side dish casserole really tasty. Kids even like this one!
• SWEET POTATO SOUFFLE - Every Southern kitchen has a family recipe for Sweet Potato Souffle. Chopped pecans make this version unique and flavorful. Even though this is traditionally a holiday side dish we enjoy it throughout the year
• MARINATED TOMATOES - I am never sure if tomatoes are a vegetable or a fruit? Nevertheless - This quick refrigerator marinade for tomatoes is an excellent side dish when tomatoes are plentiful. And the one-half inch slices make a tempting presentation as well.

Veggies:

• ASPARAGUS AND ARTICHOKE HEART SALAD RIVERMONT- This is a great make ahead salad - a favorite with guests.
• BAKED CARROTS - a favorite for the Holidays. The secret is a tight fitting lid on your pan
• HOLIDAY BRUSSELS SPROUTS - This classic recipe is adapted from the new Family Circle All- Time Favorite Recipes (Doubleday, $29.95). You can refrigerate the casserole, unbaked, and add about 10 minutes to the baking time. I used frozen baby Brussels sprouts with great results.
• ACORN SQUASH & SAUSAGE -This Southern favorite is best with freshly picked squash from the garden.
• FRITTATA BELL PEPPER: Originally concocted as a breakfast repast - we have made this for dinner and found it to be an excellent choice - you will too - Breakfast or for a late meal try this keeper!
• GRILLED VEGETABLES - No matter if you barbecue steaks, fish or chicken this vegetable recipe for the grill will compliment any entree.
• SKILLET SNOW PEAS W/ CELERY - If you look, the recipes says it will serve 4. Somehow, only two of us manage to eat the whole thing. This is one of our favorites for the snow peas that grow in our garden.
• SNOW PEAS AND PINEAPPLE - one last snow pea recipe - hey that rhymes!
• SPINACH MEDLEY - The bacon is the flavor booster in this tasty mixture of spinach and new potatoes. This is perfect when the occasion calls for a "something different" side dish. Never mind that it is quick and easy - those are just bonuses.
• SPINACH & CHICKEN PASTA CASSEROLE - These are a few of my favorite things... Chicken, rice, pasta tomatoes, Parmesan, etc ... A good'en.
• ARTICHOKES W/ RAISIN-RICE FILLING -The pine nuts in this Artichoke side dish makes for a truly unique flavor. This tasty Greek dish serves four elegantly.
• ASPARAGUS CASSEROLE - Tired of the ol Tuna Noodle? Try this as a side dish...
• ASPARAGUS WITH PASTA - Asparagus with an Italian flair
• ASPARAGUS & SHRIMP STIR FRY - If you love fresh asparagus (like we do) this recipe is a "must try". Adapted from Eating Well, this is not your usual shrimp dinner. The gingeroot gives this dish a distinctive taste all its own.
• LEMON-SESAME ASPARAGUS - Different, tasty, and a good visual presentation. Reasons enough to try this asparagus side dish.
• ROASTED BEETS WITH ORANGE-GINGER SAUCE - unusually good beet recipe - any every one knows you can't have too many beet recipes.....
• BRUSSELS SPROUTS AND WATER CHESTNUTS - This is an excellent holiday or anytime side dish. Cooks on the rangetop and frees up valuable oven time and space! And yes, it uses a CAN of cream of mushroom soup.(horrors!)
• ASPARAGUS & CRUNCHY ORANGE TOP - Fresh asparagus is almost revered in this house. This light side dish is easy and always well received.
• CHEESE-FROSTED CAULIFLOWER - This recipe makes a very nice presentation. Don't cut this into servings until all your guests see it!
• EGGPLANT MANICOTTI & SPINACH - This recipe calls for cottage cheese to keep it light as well as only two thin sliced cloves of garlic - I use 5 or 6 to keep the vampires at bay. This is a good'en.
• ASPARAGUS WITH HERB SAUCE - Still singing the praises of asparagus you must try this one. We upsized this recipe for 50 at our Fifth of July Hangover Brunch this year and even the kids ate it!
• RATATOUILLE - Dee Penrod sent us this recipe - Delicious hot or cold as a vegetable side dish, or great on a summer buffet.
• CURRY SAUTEED ZUCCHINI - This couldn't be easier. I am a real fan of curry, Weslie sez I would eat Curried Dirt... little doubt this is one of my favorite ways to eat squash.

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