Fresh Cherry Tart

Ingredients:

1 10-inch tart shell or use any pate sucre recipe.

1 lb fresh cherries (I'd use a tarter pie cherry actually)

3 large eggs

¾ cup heavy or whipping cream

1/3 cup sugar

2 tsp almond extract (or a little more if you desire a more almondy flavor)

1 ½ tbs grated lemon peel

¼ tsp salt

Method:

• Prepare and bake tart shell as directed. Cool. Preheat oven to 350 F.
  
• While tart shell is cooling, pit cherries.
  
• In a large bowl with mixer at low speed, beat eggs, heavy cream, sugar, almond extract, lemon peel, and salt until well blended.
  
• Place cherries in tart shell.
  
• Set pan on oven rack and pour egg mixture over cherries.
  
• Bake tart 30 minutes or until knife inserted in filling comes out clean.
  
• Cool tart slightly in pan on wire rack.
  
• Remove side of pan. Serve warm or refrigerate to serve cold later.

Garden Vegetable Bake

Garden Vegetable Bake
Makes 6 servings

1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup grated, fat-free Parmesan cheese topping
1/2 cup Bisquick
1 cup milk
2 eggs
1/2 tsp salt
1/4 tsp pepper

1. Heat oven to 400 degrees F. Lightly grease square baking dish, 8x8x2 inches. Sprinkle zucchini, tomato, onion, and cheese in dish.
2. Stir remaining ingredients until blended. Pour over vegetables and cheese.
3. Bake uncovered for about 35 minutes or until knife comes out clean. Let stand 5 minutes before serving.

Cornbread Salad

1 package cornbread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces sour cream)
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions . Stir in the chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 for 20-25 minutes till done. Cool. In a small bowl, combine mayo, sour cream and dressing; set aside. Crumble half of the corn bread into a 13x9 inch dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. (Dish will be very full) Cover and refrigerate for 2 hours.

By Lisha Hogan. Someone made this at a party we went to. Jeff LOVED it and so I had to get the recipe. It is yummy and makes for a good hot day dish.

Bean and Beef Chimichangas

1 lb ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups shole kernal corn
2 cups taco saude
2 tsp chili powder
1 tsp garlic salt
1 tsp ground cumin
1 (16ounce) can refried beans
8 tortillas
16 ounces shredded monterey jack cheese
1 Tablespoon butter, melted
1 tomato diced

Preheat over to 350

Brown the ground beef in a skillet over medium-high heat. Drain and add the onion, pepper, and corn. Cook for about 5 more minute, or until veggies are tender. Stir in the taco sauce and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat and set aside

Spread thin layer of beans on each tortilla. Then add previous mixture and top with cheese. Roll up tortillas and place them seam-side down onto a baking sheet. Brush with melted butter

Bake for 30 to 35 minutes. Serve with lettuce and tomato.

From Lisha Hogan

Easy Chicken Pot Pie

Crust
3 cups flour
1 1/2 cup shortening
Beat 1 egg--add ice water (but not ice) to equal 3/4 cup
1 tsp salt
3/4 cup sugar

Use hand pastry blender. may need to add a little more flour. Use 1/2 dough for bottom and 1/2 for top.

Filling
Cooked cut up chicken
3 cans cream of chicken soup mixed with 1 1/2 cans milk
Choose your veggies (we use potatoes, carrots, peas and corn. The potatoes and carrots are usually fresh and we boil some to soften. The peas and corn are usually frozen)

Cook at 400 for 30 to 40 minutes

By Lisha Hogan. This is another family favorite. I increased the sugar to 3/4 cup, so if you have less of a sweet tooth, reduce to 1/4.