Pasta Primavera

1/2 pound fresh broccoli florets
1/2 pound zucchini Diagonal slices
1/2 pound mushrooms sliced thin
Olive oil
1 cup ripe tomatoes
2 cloves garlic minced
1/2 cup chopped parsley
pepper to taste
1 pound linguine noodles
2 tablespoons grated parmesan cheese

Stem broccoli until crisp-tender. Set aside. Rinse and drain zucchini and mushrooms. in a large skillet coated with olive oil, lightly saute garlic. Add a small amount of water while sauteing, if necessary. Add the zucchini and mushrooms. Cook covered over low heat for 5 minutes. Add the steamed broccoli, tomatoes, parsley and pepper. Mix well and cook 2 minutes longer. Cook the linguini according to package directions. When done drain and return to pot. Stir in olive oil and 1-2 tablespoons of water add vegetables and grated Parmesan cheese. Toss well and serve hot.

Posted on the Atlas Quest Food for Thought Board by Schizokeet.

Pineapple Gratin

Pineapple Gratin

1 (20 oz) can pineapple chunks
1/3 cup sugar
3 T. all purpose flour
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup round buttery cracker crumbs
2 T. butter or margarine, melted

Drain pineapple, reserving 3 T. juice. Combine reserved pineapple
juice, sugar, and flour; stir in pineapple and cheese. Spoon into a
lightly greased, shallow 2 cup baking dish. Combine cracker crumbs
and butter; sprinkle over pineapple mixture. Bake at 350* for 25
minutes or until bubbly. Serve as an accompaniment to turkey, ham,
or chicken. Yield: 4 servings.

found on Atlas Quest Food for Thought message board

Snickerdoodles

Rated: Submitted By: N. Drew Photo By: Jamie Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 30

"Here's the recipe that I got from my mother."

Ingredients:

1 cup shortening or butter 1 1/2 cups white sugar 2 eggs 2 3/4 cups sifted all-purpose flour 1 teaspoon baking soda

2 teaspoons cream of tartar 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon 1/2 teaspoon vanilla

Directions:

1.	Preheat oven to 375 degrees F.
2.	In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3.	Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. My note: cream of tartar makes the cookies crispier, eliminate if you want a soft cookie.

Cherry Winks

Rated: Submitted By: Sally Photo By: RUTGERCAT Servings: 30

"Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry."

Ingredients:

3/4 cup shortening 1 cup white sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 2 1/4 cups sifted all-purpose flour 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped pecans 1 cup dates, pitted and chopped 1/3 cup maraschino cherries, chopped 2 1/2 cups crushed cornflakes cereal 10 maraschino cherries, quartered

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2.	Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3.	Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
4.	Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
5.	Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

Roasted Broccoli with Cherry Tomatoes

Ingredients
2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan
Directions
Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

Golden Potato Soup

(very easy.....used leftover mashed potatoes or prepare the mashed potatoes in advance) This recipe serves 4, but is easy to double or triple.

Saute slowly in saucepan until yellow:

2 T. oil or shortening
1/3 cup finely chopped onion

Blend in:

1 Tablespoon flour
1 teaspoon salt
dash pepper

Add:

1 cup water

Boil 2 minutes, stirring constantly. Add:

1 cup [leftover] mashed potatoes (or more if you want thicker soup)
2 1/2 cups milk
1/2 cup grated cheese

Heat slowly until the cheese melts. Do not boil. Garnish with parsley or croutons.

This recipe is from the More-With-Less Cookbook edited by Doris Janzen Longacre

Paula Deen's Praline French Toast Casserole Recipe #117106

Nutrition Facts
Serving Size 1 (231g) Recipe makes 8 servings
Calories 697
Calories from Fat 381		(54%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 395mg		16%
Potassium 433mg		12%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 3.4g	13%
	Sugars 48.9g
Protein 12.6g		25%
Vitamin A 773mcg		15%
Vitamin B6 0.2mg		9%
Vitamin B12 0.8mcg		13%
Vitamin C 0mg		1%
Vitamin E 2mcg		6%
Calcium 190mg		19%
Iron 3mg		20%
detailed view... how is this calculated

by Barb Gertz

1½ hours | 30 min prep

SERVES 8

• 8 eggs
• 1 1/2 cups half-and-half
• 1/3 cup maple syrup
• 1/3 cup light brown sugar, packed
• 10-12 slices soft bread, 1 inch thick

Topping

• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup maple syrup
• 2 cups pecans, chopped

1. Generously butter a 13 X 9 inch casserole dish;.
2. Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.