August Recipe (2) "Summer Vegetable Tian"

Summer Vegetable Tian

Recipe by Mindy McClellan

Prep time:15 mins

Cook time:45 mins

Total time:1 hour

Total Cost: $6.60

Cost Per Serving: $1.10

Serves: 6

Ingredients:

• 1 Tbsp olive oil $0.11

• 1 medium yellow onion $0.70

• 1 tsp minced garlic $0.08

• 1 medium zucchini $0.71

• 1 medium yellow squash $0.85

• 1 medium potato $0.91

• 1 medium tomato $1.65

• 1 tsp dried thyme $0.05

• to taste salt & pepper $0.05

• 1 cup shredded Italian cheese $1.49

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

4.Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

August Recipe (1) "No Crust Cheese Cake"

NO BAKE CHEESECAKE

Recipe by Linda Pilkington

Crust:

1 Box Nilla Wafers (crushed)

1 Stick of butter or margarine melted

*Mix together in 9x13 pan and spread using hands and pack down. Save a few crumbs for later & garnishment.

Jello Filling:

1 Box lemon Jello

2 Pkgs Cream Cheese Softened

2 tbs. Lemon Juice

1 cup boiling water

1 can evaporated milk

1 cup sugar

*Dissolve jello in boiling water. Add lemon juice, with electric mixer blend in cream cheese. Refrigerate for a few minutes while next step is being prepared. Take one can of evaporated milk and place the unopened can of milk in a large pan. Fill with water until it covers the can. Bring to a rolling boil and boil for 5 minutes. Let cool (it is best if this is done the nigh before) 

When Cool open the can and dump it into a bowl. With the electric mixer beat until soft peaks form. Then add 1 cup granulated sugar and mix well. Combine jello mixture with canned milk mixture and mix well. Pour over crust and garnish with the leftover crumbs. Refrigerate until it sets or is firm. Serves 9-10 people. ENJOY!