Eggplant Zucchini Casserole and an Award!

Remember the photo contest I mentioned a while back, over at Rachel's blog? Well, one out of my four pictures took second!  Thank-you so much Rachel and to all who voted!

Now, on to other things...

Eggplant Zucchini Casserole

Even if you don't care for eggplant, don't run away yet! I'm not a huge fan of it but I really love this recipe. A wonderful bonus is: It's A vegaterian dish!  OK, here's the recipe. Try it out and let me know what you think! 

Three 8oz cans of tomato/spaghetti sauce

1/4 cup water

2 tsp Worcestershire sauce

1 tsp Salt

1/2 tsp oregano

2 cloves garlic minced

1 eggplant-peeled and cut into 1/4 m. slices

2 medium zucchini unpeeled - 1/4 in. slices

1 cup uncooked spaghetti broken into pieces

3 stalks celery chopped

1 green pepper chopped

8 oz. mozzerella grated or cut in slices

(Or combo of Swiss and mozzarella)

Combine tomato sauce/water/worcestershire sauce/salt/oregano/garlic.

Mix well.

Arrange 1/2 of eggplant in single layer in greased casserole dish.

Arrange 1/2 of zucchini/1/2 of sphagetti/1/2 of celery/1/2 of green pepper on top of eggplant.

Add 1/2 of cheese on top of that and Romano/or parmeson cheese.

Spoon on 1/2 of tomato mixture

Repeat layers

Cover and bake 1 1/2 hours at 375 degrees.

*Casserole will keep in oven for additional hour with heat turned off-depending on how you cook it, you may need to let it sit before cutting and serving.

This tastes even better the 2nd day! Freezes very well!

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HAPPY EATING!   :)

Great Pumpkin Dessert

Fall weather has probably shown up for you all, so I thought I would share a favorite dessert of our family's.  Enjoy!  :)

Great Pumpkin Dessert:

(Photo above is courtesy of  Taste of Home)

12-16 Servings Prep: 5 min. Bake: 1 hour

Ingredients

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 package (18-1/4 ounces) yellow cake mix

3/4 cup butter, melted

   1-1/2 cups chopped walnuts (we usually skip this ingrediant)

Vanilla ice cream or whipped cream

 Directions:

In a large bowl, beat first five ingredients until smooth.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings. 

 

 

 

Happy Fall!

 

Mango Smoothie

One Mango

One cup Milk

1-2 tablespoons Nectar, or honey, or 1 tablespoon sugar

1 cup crushed Ice (you can crush it your self by putting the ice in a baggie and wrap a towel around it. Then, hammer it until it resembles snow! Preferably outside)

1 teaspoon lemon or lime juice

Blend it all together and enjoy! For an optional idea, make the smoothie without the ice. Instead, put it separately into a glass and pour the smoothie over it!)

Yum!

The Campbell House Scones

Here is a favorite recipe of our family.
Scones are wonderful with breakfast in the morning or even with dinner in the evening! We love the way the scones in this recipe come out large and fluffy! They tastes particularly good sprinkled with cinnamon and sugar. Enjoy!
c=cup
t=teaspoon


3 c All-purpose flour
1/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 t salt
3/4 c firm butter (1 1/2 sticks) cut into small pieces.
3/4 c dried fruit or nuts (we don't always do this. It taists really good with craisens!)
1 t grated orange peel (optional)
1 c milk

Mix first five ingredients. Cut in butter. Stir in fruit, nuts, and/or orange peel. Make a well in the center of mixture' add milk all at once. With fork, stir until dough pulls away fromt eh bowl. Gather dough into ball' turn onto a lightly floured board. Divide dough into four parts and pat each part into a circle. Cut each circle into four parts and place on a greased cookie sheet. Sprinkle with cinnamon-sugar (optional) Bake at 400 degrees for 12 minutes. Makes 16 scones. Serve warm. Yum!*


* Taken from the Christian Bed and Breakfast Cookbook