Blueberry Crisp

Serves 6

Ingredients:

1/2 cup packed brown sugar

2 tablespoons cornstarch

4 cups fresh or frozen blueberries

Topping

  1/2 cup all-purpose flour                                   1/2 cup packed brown sugar

  1/2 cup rolled oats [any variety, uncooked       1/3 cup margarine

Directions:

Into a greased 9-inch [23-cm] square pan, combine brown sugar and cornstarch.

Stir in fresh or frozen blueberries, until well coated.

Prepare and then sprinkle topping over blueberries.

Bake into a preheated 375°F oven for about 35 minutes [45 minutes if using frozen blueberries], until bubbling and golden.

Topping

Combine flour, brown sugar and rolled oats.

Cut in margarine, until crumbly.


Submitted by Dana                        

Tater Tot Casserole

Ingredients:

1 (30-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese

4 or 5 green onions chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. In a mixing bowl, combine sour cream, cheese, green onions, and mushroom soup and two cans (mushroom soup can) of water. Then add the potato rounds.  Pour mixture in the pan.

Sprinkle onions and extra cheese over the top of the casserole.

Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes

Submitted by Dana

Corn Dip

Ingredients:

1 small can White Shoepeg Corn, drained

 (use this, not regular corn-- it makes a difference!)    
1 cup shredded Monterey Jack
1 cup shredded Sharp Cheddar Cheese
1 small bunch green onions, chopped (appx. 4 to 5)

1 cup sour cream
1 cup mayonnaise
1 small can Diced Ortega Green Chiles, Mild or Medium (to your taste)

Directions:

Stir all ingredients together and chill overnight so the flavors have a chance to blend. Serve with corn chips 

I usually don’t add the chiles, but you can try them to see if you like the taste.  

Submitted by Dana

Wheelie Ham Salad

ingredients

•                4  ounces  dried wagon wheel pasta (1-1/2 cups)

•                4  ounces  cooked lean ham, cut into bite-size pieces

•                1  small  zucchini, quartered lengthwise and sliced

•                2  tablespoons  sliced green onion (optional)

•                1/3  cup  bottled reduced-fat ranch salad dressing

•                2  tablespoons  plain low-fat yogurt

•                1  teaspoon  dried basil, crushed

•                3/4  cup  grape or cherry tomatoes, halved

directions

1. In a large saucepan cook pasta according to package directions. Drain. Rinse with cold water. Drain again. In a large bowl combine cooked pasta, ham, zucchini, and, if desired, green onion.

2. For dressing, in a small bowl stir together salad dressing, yogurt, and basil. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Before serving, gently stir tomatoes into pasta mixture. Makes 4 main-dish servings.


Submitted by: Dana