Sassy Zucchini

Ingredients:

1 pound lean ground beef
1 cup chopped onion
1 16oz can whole tomatoes, cut up
3/4 cup water
1 1 oz envelope spaghetti sauce mix
1 Tsp salt
1 cup minute rice, uncooked
1-1/2 pounds zucchini, cut into 1/4" pieces

Directions:

In a 10" nonstick pan, brown ground beef and onion over medium heat, about 10 minutes. Add tomatoes, water, salt, and sauce mix. Bring to a boil. Add rice and zucchini.

Cover, reduce heat to low an simmer 15-20 minutes or until zucchini is tender.

Makes 4 to 6 servings.

Recipe from: UNKNOWN

Parmesan Potato Sticks

Ingredients:

2 pounds potatoes
1/2 cup butter, melted
1/2 cup fine dry bread crumbs
1/2 cup grated parmesan cheese
salt and pepper to taste
1/8 Tsp garlic powder

Directions:

Peel potatoes and cut lengthwise into quarters. Cut each quarter into 3 strips. Roll in melted butter, then in mixture of crumbs, cheese, salt, pepper, and garlic powder. Place in single layer in shallow baking dish. Pour any remaining butter over potatoes. Bake at 400° for 30-35 minutes or until potatoes are tender.

Recipe from: UNKNOWN

Golden Potato and Onion Gratin

Ingredients:

2 Tbsp olive oil
1 Tsp olive oil
6 (2 pounds) medium onions, each cut in half and sliced
1 (14 - 1/2 oz) can chicken broth
3 pounds Yukon Gold potatoes, cut into 1/4-inch thick slices
3/4 Tsp salt
1/4 Tsp coarsely ground black pepper
3 slices firm white bead, coarsely grated into crumbs
1/2 (loosely packed) cups fresh parsley leaves, chopped

Directions:

In nonstick 12" skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook 1 hour or until tender and deep golden brown, stirring occasionally. Add chicken broth and cook 1 minute, stirring. (Recipe can be prepared up to this point a day ahead. Cover and refrigerate onions until ready to use.)

Preheat oven to 375°. In large bowl, toss potato slices with salt, pepper, and onion mixture. Transfer potato mixture to shallow 3 1/2-quart casserole or 13x9" baking dish. Cover casserole and bake 1 hour to 1 hour 15 minutes, until potatoes are fork-tender.

Meanwhile, in same skillet, heat remaining 1 Tsp olive oil over medium-high heat. Add bread crumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat, stir in parsley.

To serve - uncover gratin and sprinkle with bread crumb mixture.

Recipe from: UNKNOWN