Ingredients

• 1/4 teaspoon each of sage and thyme
• Dash of pepper
• 1/4 cup bread crumbs
• 1 15-ounce can artichoke hearts
• 1/2 cup egg substitute

Directions

Mix the sage, thyme, pepper and bread crumbs together. Set aside. Rinse the artichokes and drain them. Dip them in egg, then into bread crumbs. Cook in a Teflon skillet over medium-high heat until lightly browned.

Source: Marco Island Sun Times – Marco Island, Fl.

Ingredients

• 1 medium onion, chopped
• 1 cup raw mushrooms, sliced
• 1 tablespoon butter, melted
• 1 can Cheddar cheese soup
• 6 ounces process cheese, sliced
• 1 teaspoon garlic powder
• One 10-ounce package frozen broccoli, chopped
• 3 cups cooked rice
• 2 cups diced, cooked ham
• 2 ounces pimientos, drained and diced
• 1 can fried onion rings

Directions

Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.

Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.

To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.

Serves 8-10.

Ingredients

• 1 small package of chopped broccoli,thawed and drained…DO NOT COOK
• 6 beaten eggs
• 3 Tbs. flour
• 1 small carton of cottage cheese-12 ounce
• 1 stick butter—–1/2 cup
• 2 cups mozzarella cheese, shredded

Directions

Directions.

Lightly beat the eggs. Add the 3 TBS. flour to the cottage cheese and mix with the beaten eggs. Add the thawed broccoli. Melt butter and stir in broccoli mixture. Add the shredded mozzarella cheese and stir. Put mixture in a 10″ x 1 1/2 ” casserole dish (quiche style)

Bake at 325 degrees for 45- 60 minutes.

Ingredients

• Fresh sliced tomatoes (about 1/2 thick)
• fresh parmasean cheese
• olive oil
• sea salt
• freshly ground pepper
• basil leaf for each tomato

Directions

First, I cut my tomatoes in half and deseeded them. Then I sliced them into about 1/2 inch thick slices and put them on a paper towel to drain. Then I put them into a glass casserole dish that I had lightly sprayed with non-stick cooking spray. Sprinkle salt and pepper and place a basil leave over each slice and then moderate to generous (I guess what you prefer) fresh parmasean cheese. Drizzle olive oil over all and put under the broiler til the cheese is nice and brown and bubbly. Server immediately:)

Ingredients

• 2 Pounds Peeled and seeded butternut squash
• 5 Cups chicken stock
• 1/2 Cup brown sugar
• to taste: nutmeg
• to taste: cinnamon

Directions

Simmer the squash with the chicken stock until squash is very soft. Remove from heat and place into blender and on high speed whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg. An optional third step would be to add heavy whipping cream and roast seeds at the end for garnish.