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    3 butternut squash
    3 Italian squash
    3 Summer Squash
    1 medium bulb of fennel slivers
    1/2 cup red onion slivers
    1 Tbs. sesame seeds
    2 Tbs. extra virgin olive oil whisked into:
    1/2 cup fresh orange juice
    2 tsp. fresh lemon juice
    2 tsp. orange honey
    2 tsp. fresh orange zest, finely minced

    Dressing instructions:
    In a small bowl place the olive oil.  Whisk orange juice, lemon 
    juice, honey and orange zest into the oil.
    Squash instructions:
    Peel and cut squash into long cubed strips.  In a pan place 2 
    cups of water and squash to steam for about 10 minutes. 
    You want the squash to still be firm.
    While squash steams, heat 2 tsp. extra virgin olive oil on medium 
    heat. Place fennel slivers and red onion in the oil and sautÚ until 
    tender and crisp (about 3 minutes.)
    Remove squash from heat to a mixing bowl, and wipe out sautÚ pan
    with a paper towel. Add sesame seeds and toast on medium heat until 
    golden brown.  Make sure you stir often.
    Put sesame seeds and squash in mixing bowl with fennel and red onion
    and drizzle with the dressing. Mix the salad gently to prevent 
    breaking the squash.

RECIPE FOR ZUCCHINI AND RICE Ingredients 1 cup water 1/4 tsp. salt 1/2 cup long grain rice 1 small zucchini, scrubbed, shredded Directions Heat water and salt to boiling in small saucepan. Stir in rice, cover pan and simmer until rice is tender, about 20 minutes. About 3 minutes before rice is done. sprinkle zucchini over rice. Complete cooking, then remove from heat and let stand 5 minutes. Stir zucchini into rice and serve at once.
RECIPE FOR BROCCOLI DELIGHT Ingredients 2 ea Onions, chopped 1/3 cup Butter 2 cup Rice, cooked 1/2 cup Cheddar cheese, grated 1 cup Mushroom soup 2 lb Broccoli, chopped Directions Saute onions in butter and add the remaining ingredients. Pour into a two quart greased casserole dish. Bake uncovered for 40 - 45 minutes at 350 degrees.
RECIPE FOR BROCCOLI, MACARONI & GARLIC Ingredients 1 Bunch of fresh broccoli 6 lg Cloves of garlic 1 cup Olive oil 1 tb Garlic powder 1 ts Salt 1/4 cup Romano cheese (grated) 1 lb Cooked macaroni Directions Cut each group of broccoli in half. Trim the tough outside layer of the bottom half off and discard. Slice tops and bottoms lengthwise, and then chop into small pieces (slice and dice). Peel and chop garlic cloves into tiny pieces. Heat oil in large dutch oven and when very hot add the garlic. Cook garlic about 5 minutes. Then add the brocolli. Cover and cook until tender, over low flame, about 25 to 30 minutes. Add garlic powder, salt and romano cheese (add more to taste). Cook another 5 minutes. Cook one pound of macaroni according to package directions. Drain. Place macaroni in a large bowl. Pour brocolli and oil mixture over macaroni. Mix well. Sprinkle more romano cheese over top.
RECIPE FOR FLOATING BROCCOLI Ingredients 1 large bunch broccoli 4 tablespoons butter 2 tablespoons heavy cream Salt and pepper Directions Trim 3 inches from bottom of broccoli stalks and discard. Separate the tiny flower heads from remaining stalks, (you are going to cook the stalks and florets separately) making sure you break the florets into little pieces. Bring 2 quarts of water to a boil with 1 tablespoon of salt. Drop the broccoli stalks into the boiling water and cook them for about 15 minutes or until tender. Drain well. Meanwhile, steam florets over water for 3 to 4 minutes or until tender but still bright green; remove them from the heat, and keep warm off heat until serving time. In a food processor puree cooked stalks with butter, cream, salt and pepper to taste. Pat the steamed florets dry, fold half of them into the broccoli puree and spoon it into a serving bowl. "Float" remaining steamed florets on top of puree, flower side up. Yield: 4 servings
RECIPE FOR EGGPLANT CASSEROLE Ingredients Eggplant, medium sized,1 Bacon, diced,1/2 cup, Onion,chopped 1/4 cup Condensed Tomato Soup, 1 can Cheese, grated, 3/4 cup Buttered Bread crumbs, 1/2 cup Directions Wash,pare & dice Eggplant. Cook in boiling water about 5 min; drain & place in greased casserole. Cook Bacon until soft; add onion & cook until bacon is crisp & onion is lightly browned. Add tomato soup & cheese; stir over low heat until cheese is melted. Pour soup mixture over Eggplant; top with buttered bread crumbs & a dash of paprika. Bake in a moderate oven (375 degrees f) 25-30 minutes or until browned. Makes 6 - 8 servings.
RECIPE FOR SAVORY HONEY BRAID Ingredients 1-1/2 teaspoons dried thyme, divided 1 package (16 oz.) hot roll mix 1/2 cup sun-dried tomatoes warm water 1 cup chopped onion 1 clove garlic, minced 1 tablespoon olive oil 1/2 cup chopped walnuts 4 tablespoons honey, divided 1 tablespoon cider vinegar 1 tablespoon flour 1/2 teaspoon salt pepper, to taste 1 tablespoon water Directions Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* SautÚ onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make cuts 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350░║F 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.
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