• 1 32-oz pkg. frozen hash brown potatoes
• 1/2 cup margarine, melted
• 1 10 3/4-oz can cream of chicken soup
• 12 oz. cheddar cheese, grated
• 8 oz. sour cream
• 1 tsp. salt
• 1 sm. onion, grated

Preheat oven to 350 degrees. Mix all of the ingredients together and pour into a 9 x 13 baking dish. Bake for 45 minutes.

You will need the following:

• 1 cup of mayo
• 1/2 cup of creamy garlic salad dressing
• 1/2 cup of sour cream
• 1/2 teaspoon of Worcestershire sauce
• 1/8 teaspoon ground with pepper

Combine all ingredients in a small bowl and chill for at least 30 minutes.

For the salad you will need:

5 cups mixed salad greens

2 medium tomatoes sliced into wedges

1/2 cup of sliced cucumber (remember to slice it thinly)

1/2 cup of fresh Parmesan cheese

1 small can of whole olives

1/2 cup of croûtons
Instructions:

In a large bowl toss together the salad greens, olives, tomatoes, and cucumber. Top with salad dressing, cheese, and croûtons.

Ingredients:

• 4 cups of sourdough bread (1 inch cubes)
• Nonstick olive oil spray
• 1/4 teaspoon of garlic salt
• 6 cups of mixed salad greens
• 1 15oz can of white kidney beans (rinsed and drained)
• 1 small yellow summer squash or zucchini squash (cut in half lengthwise and sliced)
• cherry tomatoes (cut in half)
• 1/2 cup of balsamic vinaigrette
• 1/2 cup of finely shredded Parmesan Cheese

Cover a baking sheet with foil; spray lightly with olive oil spray; place bread cubes on tray. Spray bread lightly with olive oil spray then sprinkle evenly with garlic salt. Bake at 400 degrees for 10 minutes or until lightly browned. In a large bowl combine greens, beans, squash, tomatoes, and vinaigrette. Add bread cubes, then toss gently until coated evenly. Lastly, sprinkle with cheese.

Salad

• 1 (9 oz) bag spinach, torn
• 2 red apples, chopped
• 1/2 cup red seedless grapes, cut in half
• 1/2 cup chopped celery
• 1/2 cup chopped walnuts or pecans

Combine spincah, apples, grapes, celery and nuts in a large boel. One hour before serving, combine salad and salad dressing. Refrigerate covered.

Dressing:

• 1/2 cup mayonnaise
• 2 Tablespoons frozen apple juice concentrate, thawed
• 1/2 teaspoon cinnamon

Mix all ingredients together and pour over salad.

3 Medium Sized Squash, sliced (yellow or zucchini)

1/4 cup of olive oil

1 tbs of garlic pepper

Salt to taste

Wash your squash and cut into 1/4 inch slices and set on a paper towel to dry.  Combine olive oil, garlic pepper, and salt.  Place squash on the grill and brush with olive oil mixture.  Grill for about 5 minutes and turn, brush again with olive oil mixture.  Grill until vegetables are tender, continue to baste while grilling.

Hot Cheese-Clam Dip

• 2 jar (5oz) very sharp cheese spread (such as “Old English”)
• 1 can (7 oz) minced clams, drained
• 1/4 large green pepper, chopped finely
• 1/2 bunch green onions, minced
• 2 dashes liquid hot pepper seasoning
• Garlic salt to taste

Combine all ingredients in a 1 1/2-quart glass casserole.  Heat in 350 degree oven, uncovered until cheese melts.  Stir mixtue occasionally.  Serve with crisp corn chips for dippers.

Note:  This dip may be prepared ahead of time and heated in microwave in the serving dish for 1 1/2 minutes.  Will make approximately 4 cups of dip.  Can freeze for later use.

Mandarin Lamb Chops

• 2 shoulder lamb chops
• 1/2 cup precooked rice, dry
• 1 can (6oz) mandarin oranges
• 1/2 cup beef bouillion
• 1/4 tsp. dried mint
• salt and pepper

Preheat oven to 400 degrees. Place chops in a 10-inch baking dish;  Cover and sear in Oven.   Turn chops over halfway through cooking time.  Drain off excess fat.  Place uncooked rice in baking dish.  Put chops ontop of rice.  Arrange oranges and juice on top of chops.  Pour on bouillon.  Sprinkle with mint, salt and papper.  Cover and bake for approximately 30 minutes.  Turn chops over after 15 minutes.

Garden Vegetable Combination

• 3/4 tbsp. butter or margarine
• 1.2 cup thinly sliced onion
• 1 cup zucchini, cut in 1/2 inch slices
• 1 small egg plant, cut in 1 x 2 inch pieces
• 1/8 cup flour
• 1/2 green pepper, cut in strips
• 1 large tomato, cut in wedges
• 1/2 tsp salt 1/8 tsp oregano
• dash pepper

In large shallow microwave dish, melt butter for 1 minute; add onion slices and cook for 2 minutes in microwave.  In a paper bag, shake zucchini, eggplant and flour; combine with green pepper and add to dish.  Cover, cook 3 minutes.  Add tomato wedges and seasonings.  Cook additional 10 minutes stirring at 2 minute intervals.  Serve immediately.

Fluffy Orange Rice

• 1/2 cup chopped celery
• 1/8 cup chopped onion
• 1/8 cup butter
• 1 tbsp orange-juice concentrate
• 1 cup water
• 1/4 tsp salt
• 1/2 cup rice

In small saucepan bring water, rice, orange concentrate and salt to a boil. Cover and reduce heat and let simmer approximately 15 minutes. In a separate saucepan, cook celery and onion in butter until tender.  Ad to rice mixture after it has simmered for approximately 10 minutes. ( Just as the rice starts absorbing the water)   Let stand 5 minutes

Chocolate-Almond Pie

• 1 9 inch graham cracker crust
• 1 (3 3/4 oz) milk chocolate bar with almonds, broken into pieces
• 15 large marshmallows
• 1/2 cup milk
• 1 cup heavy cream, whipped

In a 1 qt. casserole combine chocolate bars, marshmallows and milk.  Heat in microwave approximately 3 minutes; stirring often.  Remove from microwave and mix until smooth.  Cool completely.  Gently fold in whipped cream and pour into prepared crust.  Chill 3 hours.

• 2 packages frozen asparagus spears — thawed
• 1 can condensed cream of celery soup
• 1 can condensed cream of chicken soup
• 2 cups crushed saltine crackers
• 1 cup cubed Velveeta
• 1 egg
  In large bowl, combine all ingredients well. Pour into lightly greased slow cooker. Cover and cook on HIGH setting for 3 to 3 1/2 hours. After cooking, dish may be held on LOW setting for up to 2 hours before serving 

• 6 large grated raw potatoes, drained
• 1/4 cup potato starch
• 1 large onion, grated
• 1 tsp. salt
• 2 large carrots
• 1/4 to 1/2 tsp. pepper
• 2 eggs, beaten
• 4 tbsp vegetable oil

Grate potatoes, onions and carrots. Add eggs and dry ingredients and only 2 tbsp. fat. Mix well. Pour into greased baking dish (9×13 inch). Pour melted fat on top. Bake at 375 1 to 1.5 hours till top is crisp and brown.

• Whole chicken, (approx. 3 1/2 lb.) cooked
• 2 pkgs. (10-oz. each) frozen broccoli
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 cups chicken stock
• Salt to taste
• 1/4 tsp. white pepper
• 1/2 cup heavy cream, whipped
• 1/4 cup grated Parmesan cheese

Slice chicken and remove skin.  Cook broccoli 8-1/2 to
9-1/2 minutes, ice side up, in a covered microwave dish.  Separate pieces after 5 min.

Melt butter in a 1-quart glass casserole, about 1 minute in Microwave Oven.  Blend in flour and seasonings.  Gradually stir in chicken stock until smooth.  Cook 4-5 minutes, stirring every minute, until sauce is thickened.  Fold in whipped cream.  Arrange broccoli in a glass utility dish; cover with half the sauce.  Lay sliced chicken over broccoli and sauce.  Cover with remaining sauce to which cheese has been added.  Cook in Microwave 2 minutes.  Slide under broiler element for a minute or two until flecked with brown.  yield: 4 servings.

The above site has a great recipe for a vegetable fried rice.  I know that alot of people are tryinig to watch the amount of meat that they eat due to high blood pressure and heart attacks.  Try making this vegetable fried rice and substitute with olive oil and sea salt to make it even healthier.  Serve with some boneless chicken breast and you have a health meal that your taste buds will love.