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Welcome to my kitchen. Here are some recipes I have found along the way. I hope you have enjoyed my page on all those sweet tasting desserts. I enjoyed making that page and hope to make this one of interest.

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Apple A Day Casserole

6 medium tart apples - peeled and sliced
6 medium carrots, thinly sliced
1/2 cups orange juice
1/3 cup flour
1/3 cup sugar
1/2 tsp. ground nutmeg
2 tbsp cold butter or margarine
Combine apples and carrots, place in a greased shallow 2 qt. baking dish. Drizzle with orange juice. Cover and bake at 350* for 40 to 45 minutes or until carrots are crisp tender. In a bowl, combine flour, sugar and nutmeg. Cut in butter until crumbly. Sprinkle onto the apple mixture. Bake uncovered 10 to 15 minutes longer until carrots are tender. Serves 6 to 8.
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Beer Batter Fish

vegetable oil
1 lb. fish fillets or large shrimp
3 to 4 tbsp. Bisquick
1 cup Bisquick
1/2 cup beer
1/2 tsp salt
1 egg
Heat oil. Coat fish with 3 to 4 tbsp of the Bisquick, Mix remaining ingredients until smooth. If batter is too thick, stir in additional beer, 1 tbsp at a time. Dip fish into batter, fry until golden brown, about 2 minutes on each side. Drain on paper towel.
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Broccoli Rice Casserole

1 cup Minute Rice
1 cup water
1 pkg. frozen broccoli, thawed
1/3 cup margarine
8 oz. Cheese Whiz
1/4 cup chopped onion
1 can Cream of Celery soup
Saute onion in margarine. Add remaining ingredients one at a time, stirring each. Stir in Cheese Whiz. Put in a casserole. Bake at 350* for 1/2 hour.
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Chicken Marsala

chicken breasts (skinless)
Dip chicken in flour coating well. Brown in olive oil. Put into a casserole pour 1/4 cup marsala cooking wine (per breast) Pour on top chopped fresh mushrooms and 1/4 diced onion. Cover and bake at 350* for 45 minutes or until chicken is done.
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Corn Casserole

1 can creamed corn (lge)
1 can regular corn (lge) drained
1 cup sour cream
2 eggs
1 stick margarine (melted)
Jiffy corn muffin mix
Beat eggs, add margarine. Fold in corns and sour cream. Fold in mix. Bake in a pie plate or a square pan. Bake at 375* for 40 minutes. This recipe is so good, you will want to make it over and over again.
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Corn Fritters

1 17 oz. can Corn
1 egg
2 1/4 cups biscuit mix
salad oil
syrup (optional)
Heat 2 to 3 inches oil to 375* F in heavy skillet. Pour liquid from corn into medium bowl. Add egg and biscuit mix, stir until smooth. Fold in corn. Drop tablespoonfuls of batter into hot oil. Fry to golden brown, turning once. Drain on paper towel. Serve hot with syrup. Makes about 24 fritters.
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Corn and Broccoli Bake
1 can (16 oz) cream style corn
1 pkg. (10 oz) frozen chopped broccoli, thawed
1/2 cups crushed saltines, (reserve half)
1 egg, beaten
1 tbsp dried minced onion
dash pepper
2 tbsp butter or margarine melted
In a bowl combine corn and broccoli, 1/4 cup saltines, egg, onion and pepper. Place in greased 1 1/2 qt. baking dish. Combine butter and remaining saltines - sprinkle on top. Cover and bake at 350* for 45 minutes.
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Eggplant Stuffed with Ricotta

1 eggplant
1 lb. ricotta
2 eggs
parsley
salt
sm. pkg. mozzarella cheese
Slice eggplant into thin slices. Dip in flour then in beaten eggs, parsley and salt. Fry on each side in small amount of oil. Let drain and cool. Put 2 tbsp of ricotta on slice of eggplant and roll up. Place in a casserole and layer sauce and mozzarella cheese on eggplant. Bake at 350* for 25 minutes covered with foil. Uncover and bake for another 5 minutes.
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Ministrone Soup

In pot put: 2 quarts of chicken broth (College Inn)
1 can Italian crushed tomatoes
Sautee 1 cup chopped potatoes, 1 onion, 4 carrots, 2 stalks celery, zucchini sliced with skin in butter or sausage drippings. Add all to pot. Add 1 bay leaf, basil, salt and pepper to taste. You can add anything else to above such as - can of peas, can of kidney beans, can of corn etc. About 20 minutes before all vegetables are tender, add small size pasta until cooked. (elbows or small bow ties are great)
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Snack Pie

1 1/2 cups flour
10 eggs
2 1/2 tsp baking soda
6 oz mozzarella
6 oz. cheddar cheese
6oz. provolone
1 stick pepperoni
salt and pepper to taste
Cube all cheeses and pepperoni. Beat eggs and add rest of ingredients and fold in cheeses. Bake at 350* for one hour in ungreased 13x9 pan. Cut into little squares.
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Zucchini Quiche

3 to 4 cups zucchini
1/2 onion
1/2 cup grated cheese
4 to 6 eggs
1/2 cup oil
1 cup bisquick
salt and pepper to taste
parsley
Mix all above ingredients except the eggs. Put into a greased casserole dish. Beat eggs and pour evenly over all in dish. Bake at 350* for 1/2 hour.
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