Spaghetti Sauce

I found this recipe on www.allreipes.com. I made some changes. I used tomatoes and white onions from my garden. I didn't have green onions so I didn't add them. I also added some tomato paste to thicken the sauce up a little.

INGREDIENTS

* 2 teaspoons olive oil
* 1/2 small onion, chopped
* 2 green onions, chopped
* 2 teaspoons crushed garlic
* 1 (28 ounce) can peeled and diced tomatoes
* 4 teaspoons dried basil
* 4 teaspoons dried oregano
* 1 teaspoon white sugar

DIRECTIONS

1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Banana Bread

INGREDIENTS

* 1/2 cup margarine, softened
* 1 cup white sugar
* 2 eggs
* 1 1/2 cups mashed banana
* 2 cups all-purpose flour
* 1 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Spinach Tuna Casserole

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (6 ounce) can tuna, drained
1/3 cup seasoned bread crumbs
3 tablespoons crushed seasoned stuffing
1/4 teaspoon salt
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons lemon juice
2 tablespoons Parmesan cheese



DIRECTIONS
In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well. Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese.
Cover and bake at 350 degrees for 20-25 minutes or until heated through.

Spinach Quiche

From: www.allrecipes.com

INGREDIENTS
1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

DIRECTIONS
Preheat oven to 400 degrees F. Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Spinach Rice

INGREDIENTS
1/3 cup uncooked long grain white rice
2/3 cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/4 cup milk

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces shredded Cheddar cheese



DIRECTIONS
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix the soup, milk, salt, and pepper.

Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cheese, and transfer to the prepared baking dish.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Chicken Enchilada Casserole

Recipe from Pillsbury

INGREDIENTS:
~ 1 package (11.5oz) flour tortillas for burritos (8 tortillas)
~ 2 cups cubed cooked chicken
~ 1/2 cup uncooked instant rice
~ 2 cups shredded Monterey Jack cheese (8oz)
~ 1 can (15oz) black beans, rinsed and drained
~ 1 can (19oz) enchilada sauce (this determines the spiciness so watch the mild, medium, hot)
~ 1 cup frozen corn, thawed
~ 1 cup salsa
~ 2 tablespoons thinly sliced green onions
~ Sour cream
~ chopped green onions

DIRECTIONS:

1. Heat oven to 350 degrees. Grease or spray with cooking spray 9x13 pan. Cut 5 tortillas in half. Cut remaining tortillas into 2 1/2 inch wide strips.


2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.


3. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill empty spaces with tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.


4. Bake uncovered 35-40 minutes or until mixture is thoroughly heated and cheese in melted. Cool 5 minutes. Top with sour cream and chopped green onions.

I leave the sour cream and green onions on the side and extra salsa for people to add it on themselves in they want it. Also if there's leftovers, sour cream will make it a little soggy.

Beef Enchilada Casserole

~From Taste of Heaven Cookbook from my aunt and it's her recipe (Deb Danyo)

INGREDIENTS:
~ 1 1/2 lbs ground beef
~ 3/4 cups chopped onion
~ 3/4 teaspoon ground cumin
~ 1 clove garlic, crushed
~ 2 teaspoon chili powder
~ 1 1/2 teaspoon salt
~ 1/2 teaspoon pepper
~ 1 cup water
~ 2 cup mild taco sauce
~ 12 corn or flour tortillas
~ 1 lb Monterey Jack or mozzarella cheese
~ 1 cup sour cream

DIRECTIONS:
~ Preheat oven to 325 degrees. Grease a 9x13 inch pan. In a 12 inch skillet cook ground beef and onion; drain. Add cumin, garlic, chili powder, salt, and pepper. Add a little taco sauce for color and simmer for 10 minutes, uncovered, until most of the liquid is evaporated. Pour 1/2 cup taco sauce in the pan. Spread 1/2 cup taco sauce over tortillas. Spoon on beef mixture; top with sour cream and half of the cheese. Arrange remaining tortillas; spread remaining taco sauce and cheese on top.
Cover with foil. Bake 40 minutes. Remove foil and bake 5 minutes longer.