Debra Stewart’s Quiche (the one Mom makes a lot)

Mix together:
¼ C. melted butter
1 ½ C. milk
½ t. salt
pepper to taste
3 eggs
½ C. Bisquick
Pour into a coated pan.
Add any combination of:
1-2 C. chopped meats (chicken, ham, shrimp, crab)
1 ½ C. grated cheese (cheddar, Swiss, longhorn)
1-2 C. chopped vegetables (mushroom, olives, broccoli, green onions)
Bake 350 degrees for 40 minutes

Debra Stewart’s Zucchini Casserole

In 9 x 13 pan layer
6 zucchini sliced (about 6" long)
2-4 sliced tomatoes
2 t. fresh chopped parsley
1 t. oregano
8 oz. shredded mozzarella cheese
Pour evenly the ingredients in the pan:
1 jar spaghetti sauce
Combine and sprinkle over top:
1/4 c. melted butter
2 c. bread crumbs
Sprinkle over top of that:
parmesan cheese
Bake at 375 degrees for 35-40 minutes. Serves 10

Debra Stewart’s Snap Pea Salad

Toss together:
1 bag of snap peas, chopped
1 cup green cabbage, chopped
1 stalk chopped celery
½ red pepper, chopped
3 green onions
2 hard boiled eggs
1 can sliced water chestnuts, drained
Stir together and toss into salad:
1/3 C. mayonnaise
1 t. prepared mustard
1 t. minced garlic
Dash paprika

Debra Stewart’s Hot Chicken Salad

Combine:
4 1/2 cups diced cooked chicken
4 1/2 cups of sliced celery
1 6 oz. package slivered almonds
1 large red pepper sliced
1 1/4 t. salt
2-3 stalks chopped green onion
2 C. fresh bamboo shoots
1 can sliced water chestnuts
chopped parsley

Mix together and stir in:
1/4 c. lemon juice
2 C. mayonnaise (low-fat or imitation doesn't work)

Place in 9 x 13 pan.

Top with:
1 C. shredded cheese
1 C. crushed potato chips

Bake at 400 for 20 minutes only.
Serve hot over bed of sliced fresh baby spinach leaves