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Spinach Stuffed Zucchini
Preheat oven to 400°F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350°F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Recipe sent to us by Jim Gaydusek, Elgin, IL
Carmel Corn Puffs
Put corn pops in a large pan.
In a sauce pan, add ½ cup Karo syrup and 1 cup butter. Bring to a boil and then add the brown sugar and boil for 5 minutes. Remove from heat and quickly add ½ teaspoon baking soda. It will foam up. Pour hot mixture over corn pops and mix very well. Spread mixture on two cookie sheets. Bake at 250°F for one hour. After ½ hour, stir and then finish baking. Keeps well in an air-tight container or zipperlocked bag. Reprinted by special request!
Recipe sent to us by Genevieve Borek of Milwaukee, WI
Drusilla's Health & Wellness Recipe
Cool Summer Pasta Tuna Salad
Cook macaroni according to package directions. Drain tuna. Mix macaroni, tuna, vegetables and parsley together in a medium-size mixing bowl. Gently stir in mayonnaise. Chill until ready to serve. Serve over shredded lettuce. Refrigerate leftovers. Makes 4, ½-cup servings.
Nutrition Facts per ½ cup serving: 230 calories; 2 grams total fat, 18 calories from fat; 30 mg cholesterol; 180 mg sodium; 26 grams carbohydrate; 26 grams protein; 4 gram fiber.