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Description:
My friend, Beano, shared this with me. Sounds delicious.

Ingredients:
1 med./lg. zuchinni, thinly sliced
2 med./lg. tomatoes, thinly sliced
1 pkg. pepperoni slices
1 12 oz. pkg. mozzarella cheese, shredded
1 6 oz. can Hunt's Italian Seasonings tomato paste
1 6 oz. can water
Salt & Pepper to taste
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
Parmesan cheese



Directions:
In a lightly greased baking dish, layer half the zuchinni, tomato and pepperoni slices; Repeat.
In a small bowl, mix the tomato paste, water and seasonings; pour over the top of the final pepperoni layer. (It may look like it isn't enough sauce, but it really is.) Top with a heavy layer of mozzarella cheese. Sprinkle with parmesan cheese and a little oregano.
Bake at 300 degrees for 45 minutes to 1 hour.

Serve with a salad and garlic bread.

**You can add any veggies you like to this, you just may need to add more tomato paste/water....and maybe another layer of cheese if you use a lot of veggies. This is one of those recipes you can change around to suit your own tastes. :)

Description:
We had this at one of our church functions, and I loved it. Now that gardens are being planted, here's something you can do with your squash. The only thing is the lady didn't put cheese on top of hers and I don't think there was any carrots in it. But deelish!

Ingredients:
1 1/2 lbs summer squash
8 ounces sour cream
1 (10 ounce) can cream of chicken soup
1 small onion, chopped fine
1 large carrot, shredded fine
1/4 cup margarine
1 (6 ounce) box chicken stove top stuffing mix



Directions:
Boil squash in small amount of water, (I boil the onion with the squash). Season to taste, with salt and pepper.
Add butter and all the other ingredients.
Do not dilute the soup.
Pour into a greased casserole dish and bake about 30 minutes at 350. (you can top with cheese).

Ingredients:
2 Cans 14 oz Sweetened condensed milk
1 graham cracker or baked pie crust
Whipped Cream (or Cool Whip)
Heath Toffee Bars, chocolate curls



Directions:
Pour milk into crock pot and cook on low 6 hours, stirring every 30 minutes or so until milk is the color of caramel. Pour into pie crust and chill in refrigerator for 1-2 hours. When COMPLETELY cool and ready to serve, top each slice w/ whipped cream (or Cool Whip). Garnish w/ chopped Heath Toffee Bars or chocolate curls.

Ingredients:
Marinade:
2 tbsp frozen orange juice concentrate
2 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice

4 lb Chicken, breasts and thighs
1/4 lb Mushrooms, sliced
2 tb Margarine or butter
11 oz (1 can) mandarin orange sections, drained
1/2 Of a medium large bell pepper, sliced lengthwise
1/4 ts Ground ginger
3 tb Cornstarch
1/4 c Cold milk
1/4 c Cold water

Directions:
Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

Re cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

Ingredients:
1 1/2 pounds smoked sausage -- sliced thickly
2 pounds hash brown potatoes -- frozen
5 green onions -- sliced
pepper -- to taste
garlic powder -- to taste
1 can cheddar cheese soup
1 soup can milk



Directions:
Combine sausage, frozen hash browns, green onions, pepper and garlic powder in well-buttered crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6 to 8 hours.

Ingredients:
Crockpot Italian Beef and Potato Casserole

1 lb Lean ground beef
5 1/2 oz scalloped potatoes mix
16 oz Canned tomatoes
1 Can pizza sauce
1/2 c Water
1/2 ts Oregano
1/4 ts Basil
1/2 ts Garlic powder
1 c Cubed mozzarella cheese



Directions:
Brown ground beef, drain well. Put in crockpot with dried potatoes from scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water, oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to 5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to 15 minutes longer. Serve with garlic bread and a green salad.