Stromboli

5 Loaves of Rhoades Bake and Serve Bread Dough
1/2 lb. sausage
1/2 cup chopped hamburger
1 pkg. pepperoni (thinly sliced)
2 cups chopped ham or Canadian bacon
1 cup shredded cheddar cheese
4 cups shredded mozzarella
4 eggs
2/3 cup oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
1 tsp mustard

Put loaves in the refrigerator the night before, then set out like instructions indicate to raise.

Meat Mixture
Brown hamburger and sausage then drain meat mixture.  Add chopped ham and pepperoni.  Put in pan and cool.  Add shredded cheddar and mozzarella, mix together.

Sauce Mixture
Mix together eggs, oil, salt, pepper, garlic powder, oregano, and mustard.

Roll out each loaf into rectangle.  Put 1/4 cup of sauce mixture on loaf, spread out to within 1/2" of edge.  Put 1 1/2 c of meat and cheese mixture on sauce.  Roll like cinnamon rolls, let dough rise while you finish the rest.  Bake at 375 degrees until browned - Approximately 20-25 min.

-Dana Rae B

Easy Porcupine Meatballs

(The rice pokes out like a porcupine's quills.)

1 beaten egg
1 10 3/4-ounce condensed tomato soup
1/4 cup long grain rice
1/4 tsp onion powder
1/4 tsp pepper
1 pound lean ground beef
1 tsp Worcestershire sauce
1/2 tsp dried oregano, crushed

Combine egg, 1/4 cup of the soup, uncooked rice, onion powder, and pepper.  Add beef; mix well.
Shape into 20 meatballs.  Place in a large skillet.  Mix the remaining soup with Worcestershire sauce, oregano, and 1/2 cup water; pour over meatballs.  Bring to boiling; reduce heat.  Cover; simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender.  Skim fat if necessary.  Serves 4 or 5.

-Dana Rae B

Italian Zucchini Casserole

1 lb. Italian sausage
1/2 cup onion
2 cloves garlic
1 1/2 cup broccoli cut into bite sized pieces
4-5 sm. or 2-3 large zucchini
1 cup grated mozzarella cheese
3/4 cup grated parmesan cheese
2 eggs beaten
1 can of favorite spaghetti sauce (26 oz)
bread crumbs to cover  casserole

Cook sausage with onion and garlic.  Add cut broccoli near the end and sauté.  Peel core and chop zucchini.  If zucchini is large and has hardened, boil until tender.   Mix zucchini in bowl with eggs and cheese.  Add sausage mixture and spaghetti sauce.  Place in casserole dish and cover with bread crumbs.  Bake at 350 for 30 min.

(picture not very accurate of finished dish)

-Andrea M from Burton's Best Cookbook

Zucchini Cookies

1 cup margarine
2 cups sugar
2 eggs
2 cups grated zucchini
1 tsp. baking powder
1 c chopped nuts
2/3 tsp. salt
4 cups flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla

Optional:  chopped nuts, chocolate chips, or raisins.

Cream sugar, margarine and eggs.  Add zucchini.  Mix dry ingredients together and add gradually to mixture.  Add vanilla and optional ingredients (if desired).  Bake on greased cookie sheet at 375 for 8 to 10 minutes.

-Dana Rae B

Enchilada Casserole

1 1/2 pounds hamburger
6 corn tortillas
1 small chopped onion
1 tsp. salt
1/4 tsp pepper
1 Tbsp. chili powder
2 (8 oz.) cans tomato sauce
1 can sliced olives
1 1/2 cups grated cheese
1/2 cup water

Brown hamburger and onion in skillet.  Add salt, pepper, chili powder, and tomato sauce.  Bring to a boil.  Butter 1 side of the tortillas.  In round casserole dish put small layer of meat mixture on bottom.  Alternate layers of buttered tortillas, meat mixture, sliced olives, and cheese.  Pour 1/2 cup of water around edge and bake at 400 for 20 min.

-Dana Rae B

Chicken Vegetable Casserole

1 large package Stove Top Stuffing
1 pint sour cream
1 can cream of chicken soup
2 cups shredded carrots
1 small onion (chopped)
2 cups shredded zucchini
2 cups chicken pieces (cooked)

Mix dressing according to directions on package.  Put 1/2 on the bottom of a 9 x 13 pan.  Mix remaining ingredients (excluding dressing) together.  Pour over bottom layer of dressing.  Crumble remaining dressing on top.  Bake at 350 degrees for 1 1/2 hours.  (If stuffing starts to over brown you can cover with foil)

-Dana Rae B