Spring Recipes

Before our baby was born, I asked my newsletter readers if they'd share some of their hints and recipes. Here is a few of their responses! Thanks, ladies!

Italian Salad - Linette

6 heads Romaine lettuce

1/2 c. purple onion rings

1 can black olives, drained

1 can salad peppers, drained

1 bag Caesar salad croûtons

1 bag Italian cheese, shredded

4 medium tomatoes, chopped

Marinated in:

1 bottle Zesty Italian salad dressing

1 dry pack Zesty Italian dressing mix

Mix all ingredients together. Enjoy!

Spinach Balls - Martha Ann

10 cups chopped spinach, cooked and drained

2 cups herb stuffing mix

4 eggs, beaten

1 onion, chopped

1/2 lb. melted butter

1/2 cup cheese

1/2 teas. salt

1/4 teas. pepper

1 cup cream of chicken soup

Combine. Chill. Shape into balls. Bake at 350, 20 minutes. May be frozen.

Golden Parmesan Potatoes - Martha Ann

6 large potatoes

1/4 cup flour

1/4 cup parmesan cheese

3/4 teas. salt

1/8 teas. pepper

1 teas. chives (optional)

Melt 1/2 stick butter in 9x13 baking dish. Cut potatoes into wedges. Mix remaining ingredients in bag or covered container. Shake potatoes in mixture and place in single layer in butter in baking dish. Bake at 375, 30 min. Turn potatoes and bake 30 min. more.

French Rhubarb Pie - Kendra

1 egg
1c. sugar
1 tsp. vanilla 
3c. diced Rhubarb 
2 Tbsp. flour
	
Mix together, dump in unbaked pie shell.

Top with: 
3/4 c. flour 
1/2 c. brown sugar 
1/3 c. butter 

Bake at 400  for 10 minutes.
Continue baking at 325 for 30 minutes.