Summer Squash

4 servings

1 1/2-2 tbsp extra virgin olive oil, divided
2 med. onions, thinly sliced
1/8 tsp salt
1 1/2 lbs. squash, cut into 1/2 inch thick slices or cubes
1 tsp minced or crushed garlic
ground black pepper

Toppings:
minced thyme
3-4 oz feta or goat cheese

1. Place a large skillet over med. heat. Let heat for a minute or so.
2. Add 1 tbsp olive oil and swirl to coat the pan.
3. Add onion and salt. cook, stirring often for about 10 minutes or until onions becomes very tender and lightly golden brown. Transfer to bowl and set aside
4. Return pan to heat. Slick the pan with 1-2 tsp olive oil. Add the squash and cook without stirring until golden on the bottom, for about 1-2 minutes.
5. Repeat step 4 after flipping squash to the other side.
6. Toss in the garlic, and return the onions to the pan. Mix well and season to taste.

Serve hot, warm or at room temperature.

Tomato Pie

8 servings

1 (9 inch) pie shell
7 ripe tomatoes, sliced (slightly drained)
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 tsp fresh basil
2 tsp fresh oregano
salt to taste

1. Preheat oven to 350 degrees F
2. Bake the pastry shell for 8-10 minutes or until browned
3. Slice onion and place on the bottom of pastry shell. slice tomatoes and arrange over onions. Add black pepper to taste.
4. In a medium bowl, combine mozzarella, parmesan, mayo, basil, and oregano. Spread evenly over tomatoes.
5. Bake at 350 for 20-25 minutes or until golden brown.
6. Garnish with herbs.

Stuffed Shells

1 box jumbo shells
4 cups ricotta (2 lb container)
2 cups shredded mozzarella (3 cups mozzarella/parmesan mix)
2 eggs
1 cup grated parmesan
1/2 tsp salt
1/8 tsp pepper
Italian herb seasoning

Mix ingredients.
Spread sauce on the bottom of the pan until covered.
Stuff the shells with the mix
Put the shells on top, and put more sauce on top and sprinkle over with mozzarella.

Bake 30 minutes at 350 degrees.

Broccoli Casserole

Prep time 10 min
Total time 55 min
Serving 12

3 pkg (10 oz) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz) Velveeta, cut up
36 Ritz crackers, crushed
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon into 2 quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
Bake for 45 minutes or until heated through.

Cabbage Soup

Don't let the name "cabbage" spoil this recipe for you! Its actually really good, and really good for you. Light and filling, its a soup that can easily be frozen for a few weeks and saved for a rainy, lazy day when cooking is just not part of your schedule.

garlic
6 large green onions, sliced
2 green peppers, cut into bite sized pieces
1-2 cans of tomatoes (diced or whole)
3 carrots, chopped
1 container (about 10 oz) mushrooms, sliced
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1-2 cubes bouillon (optional)
1 48 oz can V8 juice (optional)
season to taste with salt, pepper, parsley, curry, garlic powder etc (we've discovered that spices such as rosemary, thyme, bay leaves, dill leaves, chives, marjoram, parsley, garlic powder, salt and pepper work best)

1.Saute the green onions, pepper in a pot with cooking spray.
2. Take the outer leaf layers off the cabbage, cut into bite sized pieces, add to pot.
3. Clean carrots, cut into bite sized pieces, add to pot.
4. Slice mushrooms into thick slices, add to pot.
5. You can use beef or chicken bullion cubes for seasoning.
6. Use about 12 cups of cold water (or 8 cups of the V8 juice), cover and put heat on low. Let soup cook for about 2 hours. Season to taste w/ salt and pepper.

Packet Potatoes

Another one of those family favorites. We've actually had to expand this recipe to use an entire bag of potatoes in order to have enough for all of us at dinner!

1 sheet (18x24") aluminum foil
1 small onion, thinly sliced
4 medium red potatoes, cut in bite sized pieces
2 Tbsp olive oil or veggie oil
1 tsp. seasoned salt
1/2 tsp dried dill weed (opt)
1/4 tsp pepper

serves 4

1. Preheat oven to 450 degrees (or grill to med-high).
2. Spray foil with non stick cooking spray/ use glass dish and spray (we use cosco to grease the pan instead)
3. Center onion on foil. Layer potatoes evenly on top of the onion. Drizzle with oil and sprinkle with seasonings.
4. Bring up the sides of the foil and double fold. (or cover glass pan with foil). Double fold ends to form one large oil packet, leaving room for heat circulation inside packet.
5. Bake 30-35 minutes on a cookie sheet in the oven. Or grill 15-20 minutes in covered grill

Snow...snow....snow...

I haven't seen this much snow since year 2000. We've been hit by multiple snowstorms and I can't tell you how many days of classes I haven't attended because of either delays or cancellations. Campus is still covered in a blanket of white stuff, and the grass hasn't seen the sun for weeks.I have been living off of pizza and spaghetti for far too long.(Not that the cafeteria food we live off of isn't much better....) And, I can't believe I'm saying this, but I hope we don't miss anymore classes. I'm starting to get bored and I'm off of my routine!! I don't know what the professors are going to do to catch up on things, its not like high school where you had designated make-up days. Hmm...we shall see what happens...

As for spring break, I can't wait to get home and start trying all of these new recipes I've been collecting from blogs and websites to try! Ugh. I feel so behind!

Hope you all are staying warm!!