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Dishes from Saturday, August 25th

THE OPEN LINE – Saturday, August 25, 2018


3-5 lbs zucchini squash

2 cans enchilada sauce

 1 cup water

2 slices of bacon, Chopped

½ cup chopped bell pepper

1 onion chopped

2 cups chopped mushrooms

2 cloves garlic, mashed

1 cup cooked sweet corn

½ cup sliced black olives

3 cups cooked rice

1 can chili salsa

2 eggs beaten

Salt and pepper

1 cup grated dry Parmesan or Romano cheese

Slice lengthwise and scoop out – leaving about 1/2” thickness.

Pour enchilada sauce with the water into the baking pan

Place both halves skin-side down and steam, covered, at 325 degrees for 30 minutes

Saute bacon and add pepper, mushrooms, garlic and onion.

Remove from heat and add rest of ingredients except for the cheese.

Scoop into the squash shells and top with dry grated cheese and cover with foil.

Bake until tender – about 30 to 40 minutes.



1 cup fresh Strawberries, cleaned and mashed

1 cup sugar

3 tablespoons cornstarch

3/4 cup water

Few drops Red Food Coloring, optional

Mash the Strawberries and set aside2In a saucepan, combine sugar and cornstarch

Stir in water and mashed berries

Bring to a boil, stirring constantly

Stir in food coloring if desired

Cook and stir 3 minutes until thick

Remove from heat and transfer to bowl, cool 10-15 minutes

If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.


2 zucchini, sliced thin

1 tbsp olive oil

½ tsp Italian seasoning

Salt and pepper

Parmesan cheese

Prehjeat oven to 425 degrees.  Toss zucchini with olive oil and seasoning.  Bake for 5 minutes.  Turn oven to broil and place pan near the top.  Broil 3 to 5 minutes.  Add cheese. 


7 oz bag nacho cheese chips, crushed

1 lb browned burger

1 pkg taco seasoning

8 oz pkg shredded cheddar cheese

8 oz shredded mozzarella

Lettuce and tomato

Layer in a 9 x 13:

Crushed chips, meat and seasoning, 2/3 of cheese

Bake at 350 degrees for 15 minutes

Add lettuce, tomatoes and rest of cheese


16 eggs

1 lb sausage

2 cups cheddar cheese

½ tsp salt

¼ tsp pepper

2 cups torn baby spinach (optional)

1 onion, chopped

1 can mushrooms, chopped (optional)

Brown the sausage and onion together.  Put eggs in bowl.  After meat mix has cooled put with the beaten eggs.  Add Cheese, salt, pepper and optional ingredients. Grease/spray muffin pan.  Fill about 2/3 full and bake at 350 degrees for 30 minutes.


1 lb browned burger

1 cup minute rice, unprepared

1 onion finely chopped

1 egg

Salt and pepper to taste

1 can tomato soup

1 can water

4 peppers

Core and clean the peppers.  Mix burger, rice, onion, egg, salt and pepper in one bowl.  In another combine soup and water.  Put half with hamburger mixture.  Put into the peppers.  Put them in a roasting pan.  Pour remaining soup over top.  Bake at 350 for 1 hour. 

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