Method:
Preheat oven to 350F. Grease oven baking dish

In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Transfer to grease baking dish

Combine eggs, parmesan cheese and crumbled bacon in separate bowl. Spoon into the greased baking dish, then bake for 1 hour.

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Method:
Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

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Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Method:

Cook macaroni according to packet instructions. Drain, rinse and cool.

Drain and flake salmon and place into large serving bowl. Add remaining ingredients and toss.

Blend together all ingredients for the lemon dressing.

Add the lemon dressing to the salmon pasta, toss well and enjoy.

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1/2 of a large green pepper

1/2 of a large sweet red pepper

1/2 of a large yellow pepper

1/2 of a large orange pepper

1 C of Monterey Jack cheese, shredded

2 T ripe olive, chopped

1/2 t red pepper flakes

How to Make It:

Allow the broiler to preheat while preparing the appetizers.

Cut each pepper half into 9 strips making 36 strips in all.

Place the peppers skin side down on an ungreased rimmed baking sheet.

Sprinkle the cheese over the all the peppers.

Place the olives over the cheese on each pepper strip.

Sprinkle on the red pepper flakes.

Broil 6 inches from the heat for 5 minutes or until the peppers are crisp tender and the cheese has melted.

Makes 36 appetizers

Preparation time:  approximately 18 minutes

Broiling time:  approximately 5 minutes

Total time:  approximately 23 minutes

Dazzle all with these appetizers before her big meal.  If you’re is not fond of olives you can use mushrooms or pimiento slices instead.  If you have trouble finding the different colored peppers use enough whole peppers to equal 36 strips.

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What You Need:

• 4 fresh beets
• 1 red onion
• 2 red bell peppers
• 2 zucchini
• 1 eggplant
• 1/4 C canola oil
• 1 1/2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

How to Make It:

1. Heat the grill to the medium high temperature.
2. Trim the stems from the beets and cut the beets and onions into 1/2 inch slices.
3. Cut the peppers into 1 inch strips.
4. Cut the ends from the zucchini and eggplant and slice both into 3/4 inch slices.
5. Whisk the oil and vinegar together in a large mixing bowl.
6. Add the cut vegetables to the mixture.
7. Sprinkle in the salt and pepper and then toss the vegetables coating them well.
8. Place the beets on the grill and close the lid.
9. Grill the beets 3 minutes then turn.
10. Add the remaining vegetables to the grill.
11. Close the lid and grill all the vegetables 3 minutes.
12. Remove the beets from the grill.
13. Flip the vegetables again and continue grilling 3 minutes or until the vegetables are tender.

Makes 8 servings

Preparation Time:  approximately 25 minutes

Grill Time:  approximately 9 minutes

Total Time:  approximately 34 minutes

Allow the beets to cool slightly then they can be peeled if you prefer.  These vegetables taste great even when slightly chilled.  Make them ahead of time, chill for about 1 hour then serve.

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• 1 cup onions chopped
• 1/2 cup bell pepper choppped
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 2 cups tomato juice
• 16 ounces red kidney beans, cooked, drained, rinsed
• 15 ounces pinto beans, cooked, drained, rinsed
• 15 ounces great northern beans, cooked, drained, rinsed

Instructions:

Prepare dry beans the day before or buy canned beans and drain them. Coon onions and peppers in sauce pot until tender. Stir in seasonings. Add tomato juice. Bring everything to a boil then add beans. Reduce heat and allow to simmer on very low heat 20 minutes or until ready to serve.

This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold fall evening.

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