Carol Myers

Menu:

Lime and Tomato Pasta

Green Bean Casserole

Frozen Hot Chocolate

Lime and Tomato Pasta:

2 1/2 cups pasta (of your choice)

Handful fresh basil

Small package cherry tomatoes (cut in halves)

One clove garlic (finely chopped)

Two limes

1/3 cup bacon bits

-       Set tomatoes on a plate and sprinkle open side with salt.

-       Boil pasta.

-       In a frying pan sauté tomatoes, bacon, and garlic in small amount of olive oil. Season with salt and pepper to taste.

-       Drain pasta. Place back in the pot and stir in tomato and garlic mixture. Add the handful of basil stir to distribute.

Put pasta on plates and squeeze lime over it

-       before serving. Sprinkle with a little pepper if desired.

Green Bean Casserole:

One can (10 ¾ oz) cream of mushroom soup

½ cup milk

1 tsp soy sauce

Dash of black pepper

4 cups cooked green beans (cut)

1 1/3 cups French’s French fried onions

-       Mix all ingredients but only half of the onions together in a casserole dish.

-       Bake at 350 for 25 minutes. Stir, and sprinkle with remaining onions.

-       Bake 5 minutes more, until onions are golden brown.

-       Serve

Frozen Hot Chocolate:

5 cups milk

Hot chocolate mix to taste

3 cups ice cubes

2 scoops vanilla ice cream (or to desired texture)

Whipped topping

-       Prepare hot cocoa as desired using the milk. Allow to cool significantly.

-       In a blender combine; cooled cocoa, ice cubes and ice cream. Blend to desired consistency.

-       Place in serving dishes immediately and top with whipped topping. (Place immediately in the freezer if waiting to serve. Do not put the topping on until served.)