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Sunday, November 20, 2005 Tortilla Skillet By Laurie Wetterau @ 11:27 AM :: 1990 Views :: 0 Comments :: :: Main Dish, Mexican, Vegetarian 12 corn or flour tortillas  (I use flour) 1/2 C. oil 1/2 C. chopped green onions with tops 1 can 16 oz whole tomatoes (drained) cut up 1/2 tsp. oregano 1/2 tsp salt 1/8 tsp pepper 1 C. shredded monterey jack cheese (or mexican blend) sour cream *** I add 1 pd. ground round or turkey and 1 pkg dry taco seasoning to this for a main dish. Fry meat, if using it.  cut tortillas into thin strips.  Heat oil in skillet and fry tortillas and onion until somewhat crisp. Stirring to coat all sides. (10 minutes)  Stir in tomatoes,oregano,salt,pepper, taco seasoning(if using it), and meat.  sprinkle with cheese, until melted.  Serve with sourcream.  ENJOY!!

Sunday, November 20, 2005 Spinach Souffle By Laurie Wetterau @ 11:18 AM :: 2455 Views :: 0 Comments :: :: Vegetarian, Casseroles, Vegetable, Side Dish 2 pkg. chopped spinach (thaw and drain) 1 3 oz. cream cheese 1 can durkee onions 1 can cream of mushroom soup 1/2 C.  saltine crackers (coarsely crushed) butter Mix together in a bowl spinach,cream cheese,onions, and soup.  Put in greased casserole dish.  Brown crackers in butter.  Sprinkle on top of spinach. Bake 325 F. 45 minutes.  ENJOY!!

Sunday, November 20, 2005 Artichoke/Spinach Casserole By Laurie Wetterau @ 11:09 AM :: 2441 Views :: 0 Comments :: :: Vegetarian, Casseroles, Vegetable, Side Dish 2-10 oz pkg chopped,cooked,drained spinach 8 oz. cream cheese 1/4 C. butter  (for pan bottom) salt and pepper 1 can artichoke hearts (drained) 1 C. seasoned croutons 1/2 C. butter (melted) Cook spinach, mix spinach with cream cheese, salt, pepper, and put into buttered bottom casserole dish. lay artichoke hearts on top of spinach. coat croutons in melted butter, put on top of artichoke hearts.  Bake at 350 F. 30 Minutes.  ENJOY!!

Sunday, November 20, 2005 Brussel Sprouts with Glazed Red Onions By Laurie Wetterau @ 10:52 AM :: 2084 Views :: 1 Comments :: :: Vegetarian, Vegetable, Side Dish 1 basket brussels sprouts (10 oz) salt and pepper 1 Tblsp. butter 1 Tblsp. olive oil 1 small red onion thinly sliced lengthwise 2 Tblsp. balsamic vinegar Trim outer leaves of sprouts and stems. Boil sprouts in med pot add salt (about 4 min.) Remove and drain rinse with ice cold water.  Drain and cut in half. Heat 1/2 Tblsp. butter and 1/2 Tblsp. olive oil in large skillet on med-high. Add sprouts, cook until browned and crisp on edges. Salt and pepper. Put in bowl and cover to keep warm. Add remaining butter and oil to skillet, add onions, cook until wilted (3-4 minutes).  Add vinegar and stir to loosen pan drippings. When vinegar is reduced and onions glazed, add sprouts to pan and toss well.  ENJOY!!

Friday, November 11, 2005 Eggplant Casserole By Joanie Forke @ 8:55 AM :: 1930 Views :: 0 Comments :: :: Vegetarian, Casseroles EGGPLANT CASSEROLE 1 med. eggplant 12 saltine crackers 1 egg 1 cup grated cheese 2/3 cup milk 3T. butter or margarine 1/2 t. dried basil 1/2 garlic salt salt and pepper to taste Cook diced eggplant in water until transparent or crisp-tender.  Drain and add broken crackers.  beaten egg, cheese, milk and melted butter.  Bake in 350 degree preheated oven 30 minutes.  Top with grated parmesan (or cheese of your choice) and/or cracker crumbs.

Friday, November 11, 2005 Shrimp Salad By Laurie Wetterau @ 8:51 AM :: 2606 Views :: 0 Comments :: :: Main Dish, Salad, Seafood, Vegetarian, Side Dish 2 C. Shrimp Thawed (2 lbs. Cooked) 20 Oz. Cremette shells (1 box + 1/4 box) 1 C. Sugar 1 C. Vinegar 2 C. Helman's 16 oz. mayo 1 can Sweetened condensed milk 4 carrots julienned carrots ( I use bagged pre cut about 2 C.) 4 celery chopped 1 large onion chopped Vadalia if you have one 1 green pepper salt and pepper Cook, drain and rinse noodles.  Mix sugar,vinegar,mayo,milk in a bowl.  mix shrimp, noodles, carrots, onions,celery, green pepper,  pepper,salt in another bowl.  pour 1/2 of the sauce over shrimp and mix well.  Refrig overnite.  When ready to serve add the rest of the sauce and mix well.  Enjoy!!!  (This really tastes better made the night before)