Recipes ala Mode

From: Melissa Clark

1 (29 oz) can tomato sauce
1 (12 oz) can tomato paste
1 tbsp. Italian seasoning
1 tbsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt

In a saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. Pour into freezer containers, leaving 1/2" headspace. Freeze for up to 12 months.

**It probably won't last the 12 months!**

6 c. sliced zucchini
salt & pepper
1 c. sour cream
2 eggs
2 tbsp. flour
1 1/2 c. cheese
6 slices bacon
1/2 c. bread crumbs
1 tbsp. butter, melted

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt & pepper. In a medium bowl slightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stif; fold into sour cream mixture. In a baking dish layer 1/2 of zucchini, 1/2 of sour cream mixture and 1/2 cheese. Sprinkle with crumbled bacon. Repeat layers. Toss bread crumbs with melted butter. Sprinkle over top of casserole. Bake, uncovered at 350F for 20-25 minutes. Serves 6-8

Original date August 2007
From: Christy Hinton

2 tbsp. butter
1/4 c. onion, diced
1/4 c. celery, diced
2 tbsp. flour
1 c. chicken broth
1/2 c. carrots, diced
3/4 c. potatoes, diced
1 can creamed corn
1 can diced tomatoes
1 c. zucchini
1 c. yellow squash
2 tbsp. diced chili
2 tsp. parsley
Salt & pepper to taste
Hot sauce to taste

Melt butter in pot; add onios and celery. Saute until tender. Add flour to make a roux. Add carrots, broth and potatoes. Bring to a boil. Add in remaining ingredients. Cover and simmer until all vegetables are tender. If needed add more water to desired consistency. **Christy's note: I just use whatever vegetables are available in the house.

Original date August 2007
From: Sheila Holman

4 medium potatoes
2 medium onions, chopped
2 slices bacon, chopped
2 large celery stalks, chopped
2 1/2 c. water
1 1/2 tsp. salt
2 tbsp. butter
3 c. milk

Wash, peel and slice potatoes in a large soup kettle. Add onion, bacon, celery and water. Cover and cook until potatoes are tender. Mash vegetables in their liquid and add salt, butter and milk. Heat just to boiling point, but do not boil. If using crockpot, do not add milk until just before serving. Heat until soup is hot. Serves 4-6

Original date June 2007
From: Karrie Kooiman

1 bag broccoli flowerets
1 bag pine nuts
1/2 lb. cooked & crumbled bacon
1/2 c. diced red onion
1 c. mayonnaise
1/2 c. sugar
2 tbsp. sugar

Just mix it all together and let it chill. Enjoy

Original date April 2007
From: Lindsey Wall

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 1/4 tsp. baking powder
1 c. nuts

Mix all ingredients together and pour into greased loaf pan. Bake at 350F for 1 hour or until toothpick inserted comes out clean.

Original date March 2007
From: Kristi Kern

42 oz. can tomato juice
1 tsp. mild chili pequin
2 tsp. salt
1 c. chopped onion
1 tsp. black pepper
1 1/2 tsp. cumin
1 tsp. garlic salt

Combine and simmer for 20 minutes. Serve with chips, tacos, burritios, or whatever

Original date March 2007
From: Kathy Carpenter

8 c. diced peeled potatoes
1/3 c. chopped onion
3 (14.5 oz) cans chicken broth
1 (10.5 oz) can cream of chicken soup
1/2 tsp. pepper
8 oz cream cheese, cubed
1/2 lb. bacon, cooked & crumbled

In a slow cooker combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives. Serves 12

Original date January 2007
From: Wendy Loch

4 boneless, skinless chicken breast halves, cubed
1 1/2 c. uncooked minute rice
1 1/4 c. milk
1 (10 oz) pkg. frozen chopped broccoli, thawed & drained
1/2 lb. velveeta cheese, cubed
1/2 c. miracle whip dressing

Heat oven to 350F. Mix all ingredients. Spoon into a 9 x 13 inch baking dish. Bake for 30 minutes or until chicken is cooked through. Serves 6

Original date December 2006
From: Michelle Gibbs

1/2 lb. bacon
1 medium onion
1/2 c. chopped celery
2 tbsp. flour
4 c. milk
1-2 cans creamed corn
2-3 medium potatoes, cooked & chopped
1/2 tsp. salt
1/8 tsp. pepper

Fry bacon and remove and dice; drain all but 3 tablespoons of bacon grease. Add celery and onions, cook until tender. Blend in flour on low heat; add milk and boil 1 minute. Add corn, salt, pepper, potatoes, and bacon. Stir well and serve hot. May be served in bread bowls.

Original date October 2006
From Geri Curtis

1 1/2 c. flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 c. shortening
1/4 c. vegetable oil
3/4 c. sugar
1 egg
1/4 c. sour cream
1/2 tsp. vanilla
1 c. grated zucchini
3/4 c. mini chocolate chips
1/3 c. crushed walnuts

Heat oven to 325F. Grease a 9 x 13 inch pan with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. Set aside. In another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. Beat in sour cream and vanilla, then flour mixture. Beat on medium for 2 minutes. Fold in zucchini and chocolate. Spread into prepared pan. Sprinkle with nuts. Bake for 30-35 minutes.

Original date October 2006
From Laci Quist

2 bell peppers, halved & cleaned
1 c. cooked rice
1/2 lb. ground beef, browned
1 can stewed diced tomatoes
1 can beans

Mix rice, beef, tomatoes and beans. Put into bell peppers. Sprinkle with cheese. Bake in 350F oven until warm and cheese is melted.

Original date October 2006
From Christy Hinton

2 medium zucchini
1/2 lb. ground beef or bulk italian sausage
1/4 c. chopped onion
1 clove garlic, minced
2/3 c. seasoned bread crumbs
1/3 c. milk
1/8 tsp. dill weed
1 c. spaghetti sauce
1/2 c. shredded cheddar cheese

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; set pulp and shells aside. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2 quart baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325F for 30 minutes or until zucchini is tender. Serves 4