Mix the sauce with the noodles. Cool. Layer the noodles with spinach, sour cream, and cheese. Repeat until all ingredients are used. Bake at 375 degres for 30 minutes.

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Hot Five Bean Salad
submitted by Heather
Heather's Recipe Of The Week

8 Slices bacon
2/3 cup sugar
2 Tablespoons cornstarch
1 1/2 Teaspoon salt
Dash of Pepper
3/4 cup vinegar
1/2 cup water
1 can each of the following
(all 1 lb. size)
Black Beans
Dark Red Kidney Beans
Cut Green Beans
Wax Beans
Garbanzo Beans

In large skillet, cook the bacon until crisp: drain, reserving 1/4 cup drippings. Return
reserved drippings to skillet. Combine sugar, cornstarch, salt and pepper; blend into drippings in skillet. Stir in vinegar and water; cook and stir until boiling. Drain each can of beans. Stir drained beans into mixture in skillet. Cover and simmer 15 to 20 minutes, stirring occasionally. Turn bean mixture into serving dish. Crumble the bacon over the top of the beans. Makes 10 to 12 servings.

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Berry Cobbler
submitted by Heather
Heather's Recipe Of The Week

6 cups berries
1 cup sugar
4 level tablespoons flour

Mix berries, sugar, and flour in 9 by 13 inch pan.

2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 cup crisco
1 cup milk
2 teaspoons vanilla

In bowl mix (until crumbly): flour, sugar, baking powder, and crisco. Add milk and vanilla and mix until smooth. Spread over berry mixture and sprinkle with sugar. Bake at 350 degrees for 45 to 50 minutes.

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Stroganoff Sandwiches
submitted by Rachel Paxton
Creative Homemaking

1 loaf French bread
2 lb. hamburger
1 (16 oz.) container of sour cream
1 medium onion
1 medium green pepper
1 medium tomato
1 small can mushrooms
1 c. cheddar cheese, grated (optional)
Mozzarella cheese, grated (optional)
Worcestershire sauce

Brown hamburger in skillet with onion, mushrooms, and Worcestershire sauce. Drain fat and add sour cream--let simmer. Cut French bread in half lengthwise and toast in oven under broiler. Butter French bread and scoop meat/sour cream mixture evenly onto French bread halves. Cut green pepper and tomato into thin slices and place on top of meat. Broil for 5 minutes to cook tomato and green ppepper. Take out of oven and sprinkle Mozzarella cheese and cheddar cheese alternately over the top of the sandwiches. Broil until cheese is melted.

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Baked Bean & Tomato Soup
submitted by Rachel Paxton
Creative Homemaking

2 cups baked (cooked) beans
3 cups water
1 small onion, sliced
1 (16 ounce) can tomatoes
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons flour
Salt and pepper to taste

In large saucepan combine beans, water, onions, and tomatoes. Cook over medium heat for 20 minutes. Put through sieve or puree in blender. Set mixture aside. In same saucepan, melt butter; add flour to bubbling. Add a small amount of the pureed mixture to saucepan; heat and stir. Add remaining bean mixture. Salt and pepper to taste. Simmer 5 minutes before serving. Serves 6.

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Seasoned Bread Crumbs
submitted by Rachel Paxton
Creative Homemaking

Dry bread in 250 degree oven until thoroughly dry. Whir in a blender or place in plastic bag and crush with rolling pin. To season, mix 1 teaspoon crushed oregano leaves, 1/2 teaspoon ground thyme, 1/2 teaspoon onion salt, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper to each cup of crumbs. Use to coat chicken, pork chops, etc., before baking or frying.

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Double Spinach Bake
submitted by Heather
Heather's Recipe Of The Week

1 cup fresh mushroom slices
1 green onion with top, finely chopped
1 clove garlic, minced
4 to 5 cups fresh spinach, coarsley chopped
or 1 pkg. (10oz.) frozen spinach, thawed
and drained
1 tablespoon water
1 container (15 oz.) nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
8 oz. spinach fettuccine, cooked and drained
1/4 cup shredded reduced fat Swiss cheese

Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic. Cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes. Combine ricotta cheese, milk, egg, nutmeg, and pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly. Lightly coat shallow 1 1/2 quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese. Bake 25 to 30 minutes or until knife inserted halfway to center comes out clean. Makes 6 (1 cup) servings.

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Blueberry Cheesecake
submitted by Heather
Heather's Recipe Of The Week
1 Keebler graham cracker pie crust
2 8 oz. packages of cream cheese
(can use fat free or light)
1/2 cup sugar
1 cup blueberries (fresh or frozen)
1 teaspoon vanilla extract
2 eggs
1/2 cup raspberry or strawberry preserves
whipped topping

In food processor, blend room temperature cream cheese, sugar, and vanilla. Add eggs and process til thick. Fold in blueberries. Pour mixture into prepared pie crust. Bake at 350 degrees for 40 to 50 minutes.