2 cans Veg-All, drained
1 can Cream of Chicken soup
1/3 C mayonaise
6 TBS butter, melted
1 can water chestnuts, drained, chopped
1 tsp onion powder
1/2 tsp garlic powder
2 C shredded cheese
1 large can french fried onions
1 tube Ritz crackers, crushed
In a large bowl, mix the onion powder, garlic powder, 1 cup cheese, soup, mayonaise and 1/2 the butter. Add water chestnuts and 1/2 of the onions; gently fold in the Veg-All. Spray a 9X13 casserole dish with pan spray, pour in the Veg-All mixture. Top with a mixture of remaining onions, crushed Ritz, cheese a sprinkle of garlic powder and remaining butter. Bake at 350° for 1 hour or until browned and bubbly.
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TIP: To crush the crackers, hold the tube end to end between your palms. Push hands towards one another. Then lightly pinch the tube between your fingers. This will crush them to a satisfactory texture.
2 lbs fresh asparagus 1/4 C bread crumbs
1 C ham or Canadian bacon, chopped 1/2 C fresh parmesan, grated
1/4 C+2 TBS Half and Half 1/4 tsp nutmeg
3 TBS butter, softened
Preheat oven to 425°. Rinse the asparagus, snap off hard ends by bending, discard. Cut into 2 1/2 " pieces; steam for about 7 min or until al-dente. Drain and arrange in an oiled/sprayed quiche dish or other shallow baking dish. Sprinkle the bacon/ham over top, drop dabs of butter over and pour in the Half & Half. Mix the bread crumbs, cheese and nutmeg together. Sprinkle over the top and bake uncovered for 15 min or until crust becomes golden brown.
2 Oriental eggplants (the long, skinny, purple ones), cut into 1/4" thick diagonal slices
2 eggs
1/2 C milk
Italian style bread crumbs
1/2 tsp garlic powder
pepper and salt
Heat oil in a skillet for frying. Beat the eggs and add the milk. Mix the bread crumbs and garlic powder. VERY LIGHTLY sprinkle salt and pepper on the eggplant slices; wet with the egg and milk mixture, dredge in the breadcrumbs and fry until browned. Drain on a cookie rack placed over papertowels.