Grilled Veggie Mix
2 medium zucchini, cut into 1/2 inch slices
1 large green pepper, cut into 1/2 inch squares
1 large sweet red pepper, cut into 1/2 inch squares
1 pound fresh mushrooms, halved
1 large onion, cubed
6 medium carrots, cut into 1/4 inch slices
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
Dressing:
1/2 cup olive oil
1/4 cup butter, melted
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 inches square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat.
Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 30 minutes or until vegetables are tender, turning once. Yield: 10 servings
Lemon Poppy Seed Bread
1 box lemon cake mix
4 eggs
1 cup water
1/4 cup poppy seed
1 package instant vanilla pudding
1/2 cup salad oil
Put all ingredients in large bowl and mix with mixer for four minutes. Pour in two greased bread pans. Bake for 40-50 minutes in a 350º oven. Remove from bread pans and cool on a rack for an hour. Good to freeze.
Crockpot Chicken
2 or 3 skin-free chicken breast or thighs
l can cream of celery soup
l can cream of chicken or cream of mushroom soup
(do not add water)
1 package Lipton® onion soup mix.
Put chicken pieces on bottom of crockpot. Mix soups and pour over chicken. Cook 4 to 5 hours on HIGH or all day on LOW Serve over rice or noodles.
