Squash Pickles

4 cups yellow swquash, sliced thin
4 cups zucchini ssquash, sliced thin
2 cups onions, sliced
1 cup green pepper strips
1 Tbsp canning salt

Combine in large bowl and sprinkle with canning salt. Set 1 hour.

Mix in large pan

2 cups vinegar
3 1/2 cups sugar
1 tsp mustard seed
1 tsp celery seed

Add squash mixture to this and bring to boil.
Boil 1-2 minutes. Pack in heated pint jars and seal.
Have seals heated in water.

Tomato Pie

1 package Pillsbury Flaky Biscuits, divide into 2 layers
Line 9 x 13 baking dish
Slice tomatoes over this in deep layer. Add finely chopped onions, green pepper
salt and pepper to taste.
Cover with mixture of Monteray Jack or Mozzarella cheese. (8oz grated)
1 cup mayonnaise
salt
pepper
Italian Herbs to taste

Bake at 350 for 45 minutes

Mixed Vegetable Casserole

2 cans mixed vegetables-drained
1 medium onion chopped
1 can sliced water chestnuts
1 cup grated cheese
1 cup mayonnaise
1 sleeve ritz crackers-crushed
1/2 stick butter

Combine all ingredients except crackers and butter.
Pour into casserole dish.
Crush crackers and melt butter.
Top vegetable mixture with crackers and drizzle with melted
butter.
Bake at 325 degrees for 20-30 minutes or until hot and bubbly.

Cookie Dough Dip

1 15oz can chickpeas-drained
1/2 cup light brown sugar
1/4 cup almond milk
1/4 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine all ingredients in blender until smooth.

Rice Pudding

1/2 cup vanilla pudding, prepared
1 container minute rice
1 small box raisins
cinnamon

Heat rice, add pudding, raisins and cinnamon.

Cake Mix + Fat ree liquid egg substitute

1 Box moist style cake mix
1 cup fat free liquid egg substitute

Preheat oven to 350 degrees

Combine cake mix with egg substitute in a large bowl and add 1 cup
water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray;
bake in the oven until a knife inserted into the center comes out clean.

Sauerkraut Salad

32 oz sauerkraut
1 cup uncooked celery
1 cup chopped uncooked onion
1 green pepper chopped
4 oz canned pimento
1 tsp celery seed
1 1/2 cup Splenda
1/2 cup white vinegar
1 Tbsp canola oil

Rinse and drain the sauerkraut, squeeze dry. Chop the celery
onion and the green pepper. Drain the pimentos and chop.
Stir the vinegar and splenda together, add oil and celery seed. Put all the ingredients in a bowl,
stir well. Refrigerate overnight.