Chile Relleno Casserole #2

1/2 cup butter, melted
1 7-oz can green chiles (not diced) - or enough to cover bottom of baking dish
1/2 pound grated cheddar cheese
1/2 pound grated Jack cheese
(Or 1 pound grated colby/jack cheese)
3 eggs
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup Bisquick

Pour butter in bottom of a 13" X 9" baking dish.
Arrange chiles on bottom of dish.
Cover with cheeses.
Blend eggs, milk, Bisquick and seasonings
Pour over cheese layer.
Bake at 350° for 35 - 40 minutes until set.

Aunt Alta's Fruit Salad

Reserve all juices!
2 20-oz cans pineapple chunks
2 11-oz cans mandarin oranges
1 3-oz pkg vanilla pudding (NOT instant)
1 3-0z pkg tapioca pudding mix
2 TBS frozen orange juice concentrate

Drain canned fruits.  Using 3 cups reserved juice** and the 2 TBS juice concentrate as liquid, cook the 2 packages of pudding together,
Bring to a boil, then cool.
Add drained fruits, chill, and serve.
**If reserved juice does not make 3 cups, use diluted frozen orange juice concentrate, made according to pkg directions, to make up the difference.

(Recipe from Lori Burton)

Chili Willi Soup

Brown 1 lb lean ground beef in a saucepan.
Add:
1 16-oz can diced tomatoes
1 pkg McCormick chili seasoning mix
3 1/2 cups water
1/2 uncooked elbow macaroni
1 beef bouillon cube
Stir to mix, then simmer, covered, for 20 minutes.
Top with toasted french bread cubes and parmesan cheese.
Serves 6

(Gennie's recipe from high school)

New England Clam Chowder

1 stick butter
1 1/2 cups diced onions
1/4  cup flour
1 14-oz can or jar of clam juice
salt an pepper to taste
1 cup milk
1/2 cup heavy cream
2 cups peeled, cubed potatoes (about 4 medium)
1 28-oz can chopped clams

In a pot over medium heat, melt butter.
Add onions and saute until translucent.
Add flour and mix well.
Add clam juice and mix.
Add milk and cream and bring to a boil.
Add potatoes and cook over medium high heat until they start to soften -
DO NOT overcook as they will become mushy.
Add clams and simmer 5 minutes.
Season to taste - very important!

(Recipe from Stew Leonard's Deli)

Mom's Lemon Sauce

Combine:
1 TBS corn starch
1/2 cup sugar
1 TBS lemon rind
1/8 tsp salt
Add 1 cup water and cook and stir until thick.
Add 2 TBS fresh lemon juice
2 TBS butter

Keeps well in fridge a week or more
Serve over warm gingerbread cake or carrot cake.

Pudding Rich Chocolate Bundt Cake

Cake:
1 pkg. Devil's Food cake mix
1 3.9-oz chocolate instant pudding
1 1/4 cups water
1/3 cup oil
4 eggs

Glaze:
1 lb. powdered sugar (4 cups)
1/2 cup unsweetened cocoa
1/4 tsp salt
1/3 cup boiling water
1/3 cup margarine
1 tsp vanilla

Heat oven to 350°.
Grease and flour bundt pan
Combine cake ingredients until mixed; then beat two minutes at high speed.
Pour into pan and bake 45 to 55 minutes.
Cool 30 minutes.
Remove from pan and let cool completely.
Glaze:
Combine sugar, cocoa and salt.
Add boiling water and margarine: blend.
Add vanilla.
Add water to achieve a glaze consistency.
Pour over cooled cake.

Zucchini Bread

Mix together:
3 eggs, beaten
1 cup vegetable oil**
2 cups brown sugar**
2 cups grated or ground zucchini
2 tsp vanilla
1 tsp salt

In a separate bowl, combine:
3 cups white or whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 TBS cinnamon

Add wet ingredients to dry ingredients.
Mix well and pour into 2 loaf pans.
bake at 375° approx. 70 minutes.
**to use honey instead of sugar, use 1 1/2 cups honey and reduce oil to 3/4 cup.