ORIENTAL SLAW (makes 6 large servings)

Remove seasoning packets from noodles and set packets aside. Crumble noodles in package. In a skillet over medium heat, cook noodles and almonds in butter until lightly browned, set aside.
For dressing, combine vinegar, oil, sugar, soy sauce and seasoning packets from noodles in a jar; put lid on and shake well to blend. Refrigerate dressing.
Immediately before serving, toss together noodle mixture, dressing, and cole slaw.

Thanks to Julie Gritton for this recipe!

Zucchini Dip (Makes about 5 cups of dip.)

Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini and place in a greased 1 1/2 quart casserole. Bake at 350¡ F. for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip.
Suggested dippers: Italian bread chunks, bell peppers, Genoa sausage, veggies.

Twice Baked Potatoes with Mushrooms

4 lrg potatoes
1/4 c milk
salt & pepper
2 Tbsp butter
4 oz chopped mushrooms
1 Tbsp butter for brushing
chopped chives for topping

1. Scrub potoatoes. Arrange in pie pan or on a baking sheet. Prick with a fork in a few places and bake at 450F for 45-50 minutes or until tender.
2. Cut a thin slice from the top of each potato. Scoop out potato into a bowl, leaving shell intact.
3. Add milk and beat until fluffy. Season with salt & pepper.
4. In a skillet, melt butter over medium heat. SauteÕ mushrooms until tender.
5. Stir mushrooms and butter into the potoatoes. Pile potato mixture into the shells. Brush with butter and sprinkle with chives.
6. Brown twice baked potatoes lightly in the oven at 450F.

One Pot Mashed Potatoes

1. Melt butter in large saucepan over medium heat. When foaming subsides, add onion or leak and cook, stirring occasionally, until butter and onion/leaks are browned, about 10 minutes.
2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Simmer gently, covered, over low heat; remove lid and allow steam to escape for 2 minutes.
3. Gently mash potatoes in saucepan with potato masher. Gently fold in warm half-and-half. Season with salt and pepper to taste; serve immediately. Enjoy!

Thanks to Barbara Jones for this recipe!

Oven Fried Potatoes

In a large bowl, toss the potatoes with the oil and salt. Add the other seasonings of your choice and mix well

Lightly oil a 13x9 pan and spread the potatoes in it. Try to make them a single layer. Bake at 425 for 30 - 45 minutes, turning now and then.

Brown Sugar Carrots

Peel and slice the carrots and place in a small saucepan. Cover with water and add a dash of salt. Bring to a boil, then lower the heat and simmer till the carrots are soft but not mushy. The length of time will depend on how large your pieces of carrots are, but 10-15 minutes for 1" chunks is a good starting point. Drain the carrots, then add the brown sugar and butter, stirring until melted to create a glaze.

Lentil Salad Recipe (Makes: 4 to 6 servings)

Put the lentils into a large saucepan. Add water to cover plus 3 inches. Bring to a boil and then lower heat to very low. Add the onion, garlic, carrot, celery, and bay leaves. Simmer covered for about 30 minuets or until the lentils are tender. Drain the lentils and remove the vegetables. Add the lentils to a bowl while they are still hot. Add the green onions and the French dressing. Mix well. Taste and season with salt and pepper. Cool the lentils, then cover the bowl and refrigerate for 2 hours. At serving time, drain off any excess dressing. Fold onto a flat serving dish, garnish with tomato wedges, and sprinkle with parsley.

lemon French dressing: Combine 1/3 cup olive oil, 3 tablespoons fresh lemon juice (or to taste), 1 mashed garlic clove, 1/4 teaspoon dried thyme, salt and pepper to taste. Stir and mix well before serving.

Cucumber Salad with Sour Cream

Mix all the ingredients together and chill an hour or so before serving.

Tomato Cucumber Salad

Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Squash Skewers (makes 4-5 skewers)

2 medium zucchini
2 small yellow squash
Fat Free Italian salad dressing or your favorite Italian type dressing

Soak wooden skewers in water for about 10-15 minutes Slice squash and zucchini in about 3/4 inch to 1 inch wide slices Alternate zucchini and yellow squash on skewers Pour 1 cup of salad dressing over skewers and let sit to marinate Cook over medium-high heat on grill for about 30 minutes until tender