Baked Vegetarian Pasta e Fagioli

Makes 6 servings

8 oz penne pasta
1 Tbsp Olive oil
1 Med. Onion, chopped
1 Stalk of celery, chopped
2 cloves of garlic, crushed
28 oz. can diced tomato or tomatoe in puree
2 15 oz. cans white beans, rinsed and drained
1 cup vegetable or chicken broth
1/4 tsp pepper
1 10oz. pkg. frozen, chopped spinache. thawed and squeezed dry
1/2 cup grated romano cheese

GF version is $1.30 per serving Regular pasta recipe is $.80 a serving

1. Preheat oven to 400F. Heat a large saucepan of water to boiling on high. Add pasta and cook 2 minutes less than label directs.

2. Meanwhie in 4 qt. saucepan, heat olive oil on medium. Add onion and celery, and cook for 9 to 10 minutes or until tender; stir occassionally. Add garlic; cook one minute. If using tomatoes in puree, reserve liquid and chop tomatoes, return to liquid.

3. Into mixture in sauce pan stir tomatoes, beans, broth, and pepper. Heat to boiling on high. Reduce heat to medium; stir in spinach.

4. Drain pasta; reserving 1/4 c. of boiling water. Add pasta to bean mixture and reserved pasta cooking water. Pour mixture into 3 qt. glass or ceramic baking dish. Sprinkle with romano cheese. Bake for 15 minutes or until golden on top.

Enchilada Casserole

2 TBS cooking oil
1 lb chicken, cut into cubes
salt and pepper
1 sm. onion thinly sliced
1/4 cup water
2 Lg. zucchini, cut into spears
2 cup corn kernals or 15 oz can of corn, drained
2 cup salsa verde
8 oz sour cream
1/2 cup cilantro leaves
5oz queso anejo, cotija or feta
1 cup shredded cheddar
12 corn tortillas

Preheat oven to 350F. Grease a 3 qt baking dish (13x9x2 baking dish works).

In a 12" skillet heat 1 Tbs oil on medium heat. Cook shicken with 1/8 tsp. each salt and pepper. Put chicken aside in a bowl. Add water and onion to skillet. Cook until tender. Add to chicken in bowl.

Heat remaining oil in skillet; add zucchini and 1/8 tsp salt and pepper. Cook until tender. Add to chicken in bowl. Cook corn in skillet for about 3 min. Add sour cream, salsa verde, corn and cilantro to chicken. Mix well.

In dish arrange 4 tortillas in an even layer. Spread 1/3 of filling over tortillas. Sprinkle 1/3 of cheese over mix. Repeat with layering. Cook in oven for 25 minutes.

Roland's favorite chili

1/2 lb Ground Beef
1/2 lb Ground Sausage ( I use mild)
1 Chopped Bell Pepper
1 Med Chopped Onion
2 Minced Garlic Cloves
8 oz. Tomato Sauce
15 oz. Can chopped Tomato (Roland likes to use the extra hot Rotel)
2 tsp Paprika
1 Tsp Sugar
1 tsp Oregano
1/4 Tsp Cayenne
1 cup water
1 Tsp Salt

Brown meat, onion, bell pepper, and garlic together. Drain fat. Add remaining ingredients and simmer for 20 minutes.

Cornbread

1 cup all purpose flour or white rice flour if Gluten-intolerant
1 cup cornmeal
2-4 Tbs sugar (depends on how sweet you like it)
1 Tbs baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 canola or vegetable oil

Preheat oven to 425F. In a large bowl mix flour, cornmeal, sugar, baking powder, and salt. Make a well in center and add in eggs, milk and oil. Mix well.

Grease with shortening or spray 9"x9"x2" baking pan with non stick spray. Pour batter into prepared pan. Cook for 20-25 minutes.

Gluten-Free Peach Popover (Connie Sarros)

For a change of pace try apples with 1/4 tsp allspice or pear

1 TBS light brown sugar
1/4 tsp cinnamon
2 eggs
1/2 cup 2% or skim milk
1/4 tsp vanilla extract
1/2 cup sifted gluten-free flour (I like King Arthur brand)
1/8 tsp salt
1 Tbs Butter
1 fresh peach, peeled and sliced very thin, or a 4 oz. can of peaches, drained
1 Tbs chopped pecans (optional)

Preheat oven to 400F. In a small bowl combine the brown sugar and cinnamon; set aside. Place a 9" pie plate in the preheated oven to warm.

In a medium bowl beat eggs until fluffy and light. Add the milk and vanilla. Gradually beat in flour and salt.

Remove pie plate from oven; spray with non stick spray or spread butter. Pour in batter. Arrange peach slices on top of batter; sprinkle with cinnamon and sugar mixture. Sprinkle with pecans. Bake for 25 minutes.

Orange Oatmeal Scones

1 cup all-pupose flour
3 Tbs Sugar
1 1/2 tsp baking powder
1 Tsp orange peel
1/3 cup margarine or softened butter
1 cup quick cooking oats
1 egg slightly beaten
2 Tbs concetrate orange juice

Preheat oven to 400F. In a mixing bowl stir together flout, sugar, baking powder, and orange peel. Cut in butter or margarine until it resembles coarse crumbs. Stir in oats. Combine egg and orange juice in a small bowl. mIx into dry ingredients.

Spray a 9" pie plate with non stick spray. Press dough into pie plate. Cook for 12-15 minutes or until golden brown.

Favorite Brownies

1/2 cup Butter
2 oz unsweetened chocolate squares
1 cup sugar
2 eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped nuts (optional)

Preheat oven to 350F.

In a medium sauce pan melt butter with chocolate. If you have a double boiler, this would be the best way. Remove fomr heat. Stir sugar, vanilla and eggs in a medium bowl. Stir in chocolate. Stir in nuts and flour.

Spread batter in 8x8x2 baking pan, prepared with nonstick spray. Cook for 25 - 30 minutes.