• 1 pound package spaghetti
• 1 tablespoon butter
• 2 tablespoons salad oil
• 1 clove garlic
• 1 zucchini, sliced 1/4 inch thick
• 1/2 pound broccoli, cut into 1 1/2-inch flowerets
• 1/2 red pepper, cut into 1/4-inch strips
• 1/2 pound whole fresh snow-pea pods, ends trimmed

• 1/2 cup butter
• 1 cup half-and-half
• 1 cup grated Parmesan cheese
• 1/4 teaspoon salt
• Dash pepper
• 2 tomatoes peeled and chopped

1. Start cooking spaghetti as package label directs.
2. Meanwhile, prepare vegetables: In 1 tablespoon hot butter and the oil in a large skillet; toss garlic, zucchini, broccoli, and red pepper; stir-fry 5 minutes, or until crisp-tender. Add pea pods; cook 1 minute. Cook vegetables, covered, 1 to 2 minutes. Do not overcook.
3. Make Sauce: In medium saucepan, heat butter and half-and-half until butter is melted. Remove from heat. Add 3/4 cup cheese, salt, and pepper; mix well.
4. Drain spaghetti. Toss with sauce; turn out onto heated serving platter. Place vegetables on top. Arrange tomatoes around the edge. Sprinkle with remaining 1/4 cup Parmesan cheese. Toss at table just before serving.
5. Makes 6 servings.

• Assorted fresh fruits, washed, peeled and cut into thin slices

• 1 cup softened butter
• 2 cups flour
• 1/2 cup confectioner's sugar
  Mix together and pat into a 9x13 pan or a round cookie sheet. Bake at 325°. F. for 15 minutes.

• 1 cup sugar
• 2 teaspoons vanilla
• 16 ounces cream cheese

Spread mixture on warm crust

• 1 cup fruit juice (apple or orange)
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice

Cook and stir until clear and thickened. Add any fresh fruit to the pizza crust on top of the cream cheese mixture. Arrange it in a circle pattern. Then pour the glaze on the top of the pizza and enjoy.

• 2 cups cooked rice
• 8-oz. jar Cheese Whiz
• 20-oz.pkg frozen chopped broccoli
• 1/2 to 1 onion, chopped
• 2 tablespoons margarine
• 1 can cream of chicken soup

1. Sauté onion in margarine.
2. Add broccoli, soup, and Cheez Whiz.
3. Stir and cook until bubbly.
4. Add rice. Put in a 9x13-inch pan; bake at 350°. F. for about 45 minutes.

Easy Spanish Rice


|   Ready In: 30-60 minutes

Ingredients:
1 large onion chopped
3 tablespoons of olive oil
1 large garlic clove smashed
1 1/2 cup raw long grain rice
1 (28 oz) can crushed tomatoes with liquid
1 1/2 cup boiling water or chicken broth
salt and pepper, to taste
optional:
1 cup chopped green bell pepper

Directions:
In a sauce pot, over medium heat, heat oil and cook onion ( bell pepper if using ) until wilted and soft and then briefly garlic. Stir in raw rice and cook and stir until rice gets a pale tan color. Add tomatoes with liquid, the boiling water or chicken stock, and bring to a boil, Cover and simmer until rice has absorbed the liquid and is tender( you may have to add more water )