Turkey Potato Pancakes

3 eggs
3 cup shredded potatoes
1 1/2 cup finely chopped cooked turkey
1/4 cup sliced green onions
2 T flour
1 1/2 t salt

Beat eggs.  Add the remaining ingredients and mix well.  Heat about 1/4" oil in large skillet.  Pour batter by 1/3 cupfuls into hot oil.  Fry 5-6 minutes on each side or until potatoes are tender and golden.

Corn / Bean Salad

2 cups frozen corn
1 can black beans
1 small chopped zucchini
1/4 cup red wine vinegar
2 T olive oil
1/2 cup finely sliced red onion
1 fresh tomato, chopped
1/4 cup chopped cilantro (optional)
Garlic powder and salt to taste

Mix all ingredients and chill at least one hour before serving.

To make the salad a main dish, add 1 cup chopped cooked chicken and/or 1/2 cup finely chopped cheese.

Energy Bars

2 1/2 cups oatmeal
2 1/2 cups rice krispies
1 1/2 cups raisins
1 cup unsalted peanuts
1/2 cup peanut butter
1/4 cup butter
1 10-oz pkg marshmellows (or 5 cups mini)

Mix the first 4 ingredients in a large bowl.  Melt the peanut butter, butter, and marshmellows in the microwave for 1 minute.  If not melted completely, keep microwaving in 10-second times until melted.  Add dry ingredients and stir quickly.  Spread onto greased or waxed-paper-lined cookie sheet.  Use a buttered spoon to spread.  Cool and cut into squares.  These freeze well for later use.

Marinated Tomatoes

4 medium tomatoes
1/2 cup vinegar
3/4 cup oil
1/2 cup chopped onion
1/2 t pepper
1 t salt
2 t sugar

Drop tomatoes in boiling water for 10 seconds.  Remove peelings and core.  Slice thin and layer in baking dish.  Sprinkle with salt, pepper, and sugar.  Add chopped onions on top.  Pour vinegar and oil over and let marinate in frig for one hour.

Chicken Quesadillas

4 8-inch flour tortillas
2 t melted butter
1 cup shredded cheddar cheese
1/3 cup finely chopped onion
1 medium chopped tomato
1 cup chopped, cooked chicken

Brush one side of each tortilla with butter.  Place 2 of them, buttered side down, on hot griddle.  Sprinkle with cheese, onion, tomato, and chicken.  Top with remaining tortillas, buttered side up.  Cook over medium heat 3-4 minutes per side.  Cut into wedges and serve.

Clam Dip

1 7-oz can minced clams
1 8-oz pkg cream cheese, softened

Drain clams, reserving liquid.  Mix clams and softened cream cheese.  Add clam liquid as needed, to desired dipping consistency.  Use with chips and/or veggies.

French Toast Bake

8 eggs
2 cups half 'n half cream
1 cup whole milk
1 T sugar
1 T brown sugar
1 t vanilla
1/2 t cinnamon
1/4 t nutmeg
dash of salt
1 lb loaf French Bread, 1" slices

Topping:
1 cup melted butter
1 cup brown sugar
1/2 cup chopped pecans
2 T syrup
1 t cinnamon
1/2 t nutmeg
1/4 t cloves

Grease 13x9" baking dish (little larger may work better).  Mix first 9 ingredients.  Dip bread slices into the egg mixture and arrange in the greased pan(s).  Pour remaining egg mixture over the top.  Cover and refrigerate overnight.

Remove from frig 30 minutes before baking.  Mix topping and spread on top of bread slices. 

Bake uncovered at 350 degrees 40-45 minutes.  Let stand 10 minutes before serving.

Meat and Potato Loaf

2 eggs
1/4 cup ketsup
1/4 cup mild salsa
1/4 cup BBQ sauce
1 pkg onion soup mix
2/3 cup oatmeal
1 T Worcestershire Sauce
1 large or 2 small potatoes, chopped fine or shredded
2 lbs ground beef

Mix first 7 ingredients in a large bowl.  Add potatoes and mix well.  Gently stir in ground beef.  Bake in glass casserole dish at 400 degrees for 1 hour.

Russian Tea

2 1/2 cups sugar
3/4 cup instant tea with lemon (OR plain instant tea AND 1 pkg lemon unsweetened koolaid)
2 cups orange tang powder
1/2 t cinnamon
1/2 t cloves

Mix all the ingredients and store in airtight container.  Use 2-3 heaping teaspoonfuls per 8 oz boiling water.  Adjust amounts to your taste.

Turkey Sausage

1 lb ground turkey
3/4 t salt
1/2 t pepper
1/2 t whole fennel seeds
3/4 t dried basil
3/4 t dried oregano

Combine all ingredients in a bowl.  Cook in a lightly oiled skillet over medium heat until no longer pink.  Use as you would an commercial sausage.

Blueberry-Rhubarb Crumble

3 cups fresh or frozen (thawed & undrained) blueberries
2 cups fresh or frozen (thawed & undrained) rhubarb cut into 1" pieces
1 1/2 cups oatmeal, uncooked
2/3 cup packed brown sugar
1/2 cup plus 2 T flour, divided
1/2 cup butter
1/2 cup white sugar
Whipped Cream

Crust:  Combine oatmeal, brown sugar, and 1/2 cup flour.  Cut butter into this mixture with a fork or pastry cutter until mixture resembles coarse crumbs.  Reserve 2/3 cup for topping.  Pat remaining crumbs into the bottom of a greased 9x9" baking pan.  Bake at 350 degrees for 15 minutes.

Filling:  Combine the two fruits, white sugar, and 2 T. flour; toss to coat well.  Spoon on the baked crust.  Sprinkle with reserved crumb mixture.  Continue baking 45-50 minutes more.  Serve warm with whipped cream.

Tortilla Chip Dip

Layer in order in 9x13" pan:

28-oz can refried beans
15 oz can of olives, sliced (save a few for garnish)
1 lb ground beef or chicken, cooked and cooled (optional)
1 can diced green chilis
2-3 cups shredded lettuce
1-2 cups salsa (use your favorite)
2-3 cups shredded cheese, your choice
1-2 cups sour cream
2-3 diced tomatoes
Garnish with a few sliced olives

Serve cold with tortilla chips.