ZUCCHINI PIE
Melt 4 T. butteror margarine in large skillet. Add: 4 cups thin sliced zucchini
1 med. onion, chopped
Saute until tender. Remove from heat.
Add: 1/4 to 1/2 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
Mix together: 2 eggs, beaten
2 cups shredded mozzarella cheese
Add this to zucchini mixture. Turn mixture into 10 in pie plate or use 8 x 8 baking dish that has been lined with cresent rolls (8 ct. pkg.) that has been spread with 2 tsp. dijon mustard. Bake at 350 for 25 min.
BAKED CHICKEN SALAD Mayme Green
2 c. cooked chicken, cubed 1/4 c. sliced almonds 2 c. diced celery 2 tsp. finely chopped onion 2/3 c. mayonaise or salad dressing 1/2 tsp. accent salt & pepper to taste 1 c. grated cheddar cheese 1 c. coarsely crushed potato chips plus 1/2 c. for topping
Blend all except cheese and potato chips. Gently mix in 1 cup potato chips. Place in buttered casserole. Sprinkle cheese on top. Add light sprinkle of potato chips. Bake at 350 for 25 minutes. Serves 6.
BAKED ZITI
1 pkg. (16oz) ziti, cooked 10 min. and drained 8 oz mozzarella cheese, cubed or shredded 2 c. cottage cheese 1 jar (32oz) or 2 cans (14 - 16 oz) spagetti sauce 1 tsp. oregano salt & pepper to taste Mix well, ziti, 3/4 cheese and remaining ingredients. Spread in 2 greased 12 x 8 x 2 or 10 x 6 x 2 in. pans. Sprinkle remaining cheese. Bake at 350 30 - 45 min. or until bubbly around edge and cheese melts. Can be frozen or refrigerated before baking.