Very Veggie Lasagna

From Shirley Paoule

2 medium carrots, julienned

1 med zucchini, cut into 1/4" slices

1 med onion, sliced

1 c broccoli florets

1/2 c sliced celery

1/2 c julienned sweet red pepper

1/2 c juliened green pepper

2 garlic cloves, minced

1 tsp salt

2 Tbsp vegetable oil

1 jar (28 oz) spaghetti sauce

14 lasagna noodles, cooked and ddrained

4 c (16oz) shredded moxxarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 c spaghetti sauce in a greased 9x13. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 for 60 - 65 minutes or until bubbly. Let stand for 15 minutes before cutting. Serves 12.

Pie Crust
From Salena Thomas

1/3 c + 1 tbsp butter flavor Crisco
1 c flour
Dash salt

Mix flour and salt. Cut Crisco in to small pebble size. Add 3 Tbsp ice cold water and gently toss in. Mixture will still be crumbly. Use hands to form into a ball. Roll out on floured surface. For easy clean up, roll on floured 12 x 12 piece of wax paper. (The paper is already 12 inches long; just tear a piece off approximately the same lenght.) Roll out into a circle to touch the edges of the wax paper. It's the perfect sized for a pie dish!

Blueberry Chess Pie
From Salena Thomas

This is a southern recipe handed down to me from my grandmother.

1 ½ c sugar
½ c butter
1/8 tsp salt
3 eggs
2 Tbsp flour 2 Tbsp cornstarch
1 Tbsp vinegar

1 ½ tsp vanilla

1 pt fresh blueberries (not frozen)

1 unbaked 9” pie shell, bottom only

Cream sugar, butter, and salt until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add flour, cornstarch, vinegar, and vanilla; beat until smooth. Stir in blueberries. Pour into pie shell. Bake at 400 for 15 minutes. Reduce heat to 300. Bake 35 more minutes or until firm in center. Cool on rack.

Pat's Any Way You Like Cobbler

From Becky Sanchez

I doubled the cobbler part because I really like that part!

Your choice of fresh fruit, sliced
SugarTapioca (I used flour)
1 egg, lightly beaten
1 cup sugar
1/3 cup melted butter
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk

- Preheat oven to 350 degrees F.- Fill a pan (9 x 13-inch for mostly fruit, 9 x 9-inch for more dough) about 2/3 full with fruit.- Sprinkle the fruit with sugar. Just a bit if it's very sweet fruit. Be more generous for tart fruit. -Sprinkle the fruit with tapioca. This absorbs the excess juice, so you'll need to add more for very juicy fruits or berries.- For the dough combine the egg, sugar, and melted butter. Add the flour, baking powder, and salt. Stir till smooth. Stir in the milk. Stir till smooth. Pour the flour mixture over the fruit in the pan.- Bake for about 1 hour, till the top is browned. The time will vary depending on how much fruit, what size pan, and how much dough you used.