Zucchini Casserole

 Zucchini Casserole by Gaylynn Bean and Annette Green

INGREDIENTS:

4 cups diced zucchini

1 cup water

1/4 chopped onion

1 lb hamburger

1 can cream of mushroom soup

1 cup raw shredded carrots

1 pkg dry stuffing mix (chicken)

½ cup melted butter

1 cup sour cream

DIRECTIONS:

Boil zucchini in cup of water for 5 minutes and drain.  

Brown hamburger and onion and drain grease.  

To the hamburger add soup, sour cream and carrots.  

Mix well and set aside toss dry stuffing mix with butter.  

Sprinkle half of stuffing mix in 9x13 pan.  

Spoon zucchini on stuffing. 

Pour hamburger mixture on top.  

Add the remaining stuffing mixture on top of the hamburger.  

Bake at 350 for 30 minutes.  

PC's NOTE: Excellent.  Paula cooks longer and hotter.  Also cooks carrots at end with zucchini.

Microwave Fudge

 Microwave Fudge by Sally Geisler

INGREDIENTS:

1 12 oz pkg. semisweet choc. chips (don’t use Hershey's. For some reason they never melt smoothly)

1 cup (1/2 pkg.) butterscotch chips

1 can Sweetened Condensed Milk

1 ½ tsp almond extract

DIRECTIONS:

Combine ingredients in a glass bowl. Microwave for 2 minutes on high. Stir. Add walnuts if desired. You can also substitute the almond extract for peppermint if you want chocolate mint fudge.

Scoop out into a 8x8 cake pan. 

Cool until set in the refrigerator.

Supreme Pasta Salad

 Found this recipe and I'm psyched to try it!

INGREDIENTS:

1 package (16 ounces) penne, rotini or fusilli pasta

5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices

1 bottle (8 ounces) Italian or ranch salad dressing

1/4 cup McCormick® Perfect Pinch® Salad Supreme

DIRECTIONS:

Cook pasta as directed on package. Rinse under cold water; drain well.

Place pasta and vegetables in large bowl. Add dressing and Seasoning; toss gently to coat. Cover.

Refrigerate at least 4 hours or until ready to serve. Toss before serving.