SUMMER PASTA SALAD

1 BOX WHOLE WHEAT PENNE
1/2 CUCUMBER, diced
1 TOMATO, diced
1/3 CUP BROCCOLI FLORETS, cut int small pieces
1/3 CUP CARROTS, cut into small pieces
1/4 CUP SLICED BLACK OLIVES
1/4 CUP CRUMBLED LIGHT FETA CHEESE

DRESSING:

1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON RED WINE VINEGAR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON MINCED ONION
1/2 TEASPOON OREGANO
Makes a light coating. But if you like more dressing then double the ings.

Chop and prepare vegs. Cook the pasta and drain. Do not let it cook until mushy. Run cool water over it to stop the cooking. Wisk all of the dressing ings. together in a bowl. Pour over pasta and toss to coat. Add vegs. and cheese. Toss again. Chill in ref. for 30 minutes before eating.

SUMMER SQUASH PATTIES

3 CUPS SHREDDED SUMMER SQUASH
1/4 CUP ALL PURPOSE FLOUR
1/2 CUP CORNMEAL
1 EGG, beaten
1/2 TEASPOON PEPPER
1/4 TEASPOON GARLIC POWDER
OLIVE OIL

Combine all ings. in a bowl. Form into patties and put in hot oil. Flatten them but keep them together so they want fall apart. Cook for 3-4 minutes. Flip to other side and brown. Can serve with sour cream and can also add some Parmesan cheese to the mixture.

FRIED RICE

2 CUPS BROWN RICE, cooked
2 EGGS
2 STALKS CELERY, chopped

1 MEDIUM CARROT, chopped
3 GREEN ONIONS, chopped
1 CUP FROZEN PEAS
SOY SAUCE, to taste

In a large skillet, begin scrambling eggs. When they are almost cooked, add the celery, carrot, onion and peas. Sautee until they are soft. Add cooked rice and mix together. Fry until heated through. Add soy sauce to your taste.

TEX-MEX CORNBREAD

1 BOX JIFFY CORN MUFFIN MIX
1/3 CUP MILK
1 EGG
1/3 CUP SALSA
1/2 CUP SHREDDED CHEESE

Mix all ings. in a large bowl until combined but still lumpy. Let rest for 3-4 minutes. Meanwhile grease an 8 x 8 baking dish. Stir batter once more and pour into dish. Bake at 400 for 18 to 20 minutes.

TINGALING COOKIES

1 PKG. BUTTERSCOTH or PEANUT BUTTER CHIPS
1 PKG. CHOCOLATE CHIPS
1 CAN CHOW MEIN NOODLES
1 CUP SALTED PEANUTS

Melt both chips, stirring constantly, then add the noodles and peanuts. Stir to coat. Drop by the spoonful on a cookie sheet lined with wax paper. But in ref. to set them and then serve.

WOW CHICKEN

1 LB. SKINLESS BONELESS CHICKEN BREASTS, cut into bite size pieces,
1 TABLESPOON RED WINE VINEGAR
5 TEASPOONS CORNSTARCH
1/4 CUP WATER
1/4 CUP SOY SAUCE
1 TEASPOON VINEGAR
1 TEASPOON RED PEPPER FLAKES
1 TEASPOON GROUND GINGER
2 CLOVES GARLIC, minced
1 SMALL ONION, chopped
8 OZ. MUSHROOMS, sliced
1/2 BAG FROZEN STIR FRY VEGS.
1/4 CUP SESAME SEEDS
2 CUPS RICE, cooked

In a small bowl mix chicken, red wine vinegar and 1 Teaspoon cornstarch. In another bowl wish together the water, soy sauce,  vinegar, red pepper flakes, and ginger. Pour oil into a wok and heat for 1 minute. Add garlic and stir fry for 10 seconds. Add chicken and stir fry until cooked. Add mushrooms and onion. Stir fry until mushrooms began to soften about 5 minutes. Next add the frozen vegs. and stir fry for 3 to 4 minutes until vegs. began to cook. Add sauce and stir until thick and bubbly. Add the sesame seeds. Serve with rice.

CREAMY AND SPICY DIP

This is a good dip to serve with fruits.


2 CUPS COOL WHIP
1/2 CUP PACKED BROWN SUGAR
DASH OF NUTMEG
1/8 OR 1/4 TEASPOON CINNAMON

In a bowl  blend all the ings. together. Chill until ready to serve.