Sweet Potato Custard

By: Ashley O'Hara

1 cup cooked sweet potatoes, mashed 1/2 cup mashed banana (1 medium) 1 cup evaporated 1% milk 2 tablespoons packed brown sugar 2 egg yolks, beaten 1/2 teaspoon salt 1/4 cup raisins 1 tablespoon sugar 1 teaspoon ground cinnamon DIRECTIONS 1. In a medium-sized bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly. 2. Transfer mixture to a non-stick one quart casserole pan (or lightly oil pan). 3. Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato mixture. 4. Bake in a preheated 300 degree F oven for 45-50 minutes or until knife inserted near the center comes out clean.

Cucumber Salad

By: Jill Jensen

Ingredients

• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste
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• Directions
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• Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Chiles Rellenos Quiche

By: Sarah Firth

2 (4.5 oz.) cans diced green chiles, drained

2 c. (8 oz.) shredded sharp Cheddar cheese

1 c. (4 oz.) shredded Monterey Jack cheese with peppers

2 c. milk

1 c. all-purpose baking mix (I used Bisquick)

4 large eggs, lightly beaten

1 c. ricotta cheese

Preheat oven to 350 degrees. Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into a lightly greased 11x7 inch baking dish.

Beat milk, baking mix and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; pour mixture over chiles and cheeses in baking dish.

Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings

Potato Tomato Zucchini Casserole

By: Jennie Jussaume

In greased casserole dish, place one layer sliced and peeled raw potato, one layer onion, one layer sliced unpeeled zucchini squash and one layer fresh tomatoes ~sprinkling each layer with salt and pepper. Bake uncovered for 1 ½ hours at 350 degrees or until tender. If ingredients are dry when halfway done, add ½ cup of water. Halfway through, sprinkle top with Parmesan cheese.

**I personally don’t like to overcook the tomatoes, so instead of putting them on at the beginning, I add them halfway through, and then sprinkle the top with Parmesan cheese. (I’ve also done this casserole with bread crumbs as well.)

Macaroni and Cheese with Butternut Squash

By: Angie Frey

Macaroni and Cheese with Butternut Squash

-1 8oz bag of cheddar cheese or any other cheeses you might like

-1 box elbow macaroni

-Cooked butternut squash

White Sauce

2 T melted margarine

2 T flour

2 cups of milk

little bit of salt and pepper

(whisk on medium heat)

Cook and rinse macaroni. Spray a casserole dish. Fill up with macaroni, squash and cheese and pour white sauce on top. Bake on 350 for 30 minutes.

Roasted Vegetable Spread

By: Jodie Ryan

1 tomato, quartered 1 medium onion, sliced into rings 4 cloves garlic, crushed 1 small zucchini, sliced 1 tablespoon olive oil 1 cup sliced carrots 8 ounces cream cheese Kosher salt Freshly ground black pepper Preheat oven to 400 degrees F. Place the tomato, onion, garlic, zucchini, carrots and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely. Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth. Taste and season with salt and pepper, if desired. Serve with bread or pretzel or pita chips. Store in the refrigerator in an airtight container for up to 1 week.

Fresh Corn Salad

By: Melissa Collins

2 cans corn

2 Tbsp. vegetable oil

1 Tbsp. apple cider vinegar

1 tsp. lemon juice

2 Tbsp. parsley

1 tsp. sugar

1/4 tsp. basil

1/8-1/4 tsp. cayenne pepper

1/2 orange pepper, chopped

1 med. tomato, seeded and chopped

1/4 tsp. salt (optional)

1/2 small onion, diced

In a large bowl, mix oil, vinegar, lemon juice parsley, sugar, salt, basil, and cayenne pepper.

Add corn, tomatoes, onion and pepper to oil mixture. Mix well. Cover ad chill for several hours or overnight.