Garlic Pasta *Wendy Allen 8 oz Spiral Pasta 6 Tbsp Olive Oil 2 Cloves Garlic Sliced 4 oz sliced Mushrooms 1/2 Cup Grated Parmesan Cheese, Divided Boil Pasta about 8-10 Min. Until Al-Dente (still a little hard) Drain, While Pasta is Draining pour oil in Dutch Oven and heat add Garlic and Mushrooms saute for 5 minutes remove garlic and discard add cooked pasta. Stir until pasta is covered in oil. Sprinkle 3/4 of your parmesan in Pasta Stir until covered. Serve with Chicken and sprinkle remaining Paremesan over top. Glazed Carrots *Cristi Gillman 1 pound carrots, peeled and sliced ¼ inch thick 1/2 t salt 3 T sugar 1/2 c chicken broth 1 T butter 2 t lemon juice 1-inch piece fresh ginger cut in 1/4 inch coins 1 t minced fresh rosemary Bring carrots, salt, 1 T sugar, ginger and broth to boil in Dutch Oven. Reduce heat to medium and simmer until carrots are almost tender, about 5 minutes. Increase heat to high and simmer rapidly until liquid is reduced to about 2 T (1-2 minutes). Add butter, rosemary and remaining 2 T sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Remove from heat and add lemon juice; toss to coat. Discard ginger pieces. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with freshly ground pepper and serve immediately. Mama Mia Mushrooms *Jeanie Walker 1 Cup Bread Crumbs ¾ cup ground beef-browned & drained 2 Tbsp Fennel Seeds 1 tsp. red pepper flakes 1 Tbsp dried basil Black Pepper to taste 1 Cup grated parmesan cheese 1/3 cup milk 1 Egg 2 Cloves Garlic, minced 3 Dozen Large mushroom caps stems removed and chopped fine. Combine bread crumbs, ground beef, spices and cheese until well blended. Whisk together egg, milk and garlic. Stir into bread crumb mixture with the chopped mushroom stems. Roll filling into balls to fit mushroom caps. Place into oiled Dutch oven and bake 20-25 min. at 350 until ground beef is cooked through serve hot. Makes 3 doz. Rice Dish *Pam Banta 3 Tbs Butter 1 Cup uncooked regular rice 1 Can French Onion Soup 1 Can water 1 Can Mushrooms Melt butter in Dutch Oven, add rice sauté until slightly brown. Add French Onion Soup and water. Cover and simmer 20-30 minutes, until rice is tender. Stir occasionally. Add mushrooms. Cook 5 more minutes. If too dry, add more water. Roasted Vegetables *JoAnne Copier 1 pound of tiny new potatoes halved 3 Tbsp olive oil 3 medium red, yellow or green sweet peppers, cut up 1 tsp sugar 2 medium sunburst squash, cut into 1 inch cubes 1/2 tsp salt 1 medium red onion, cut into wedges 1/4 tsp pepper 6 celery slices, chopped 1/8 cup lemon juice 4 to 6 garlic cloves, chopped fine 1 tsp shredded lemon peel In a greased Dutch Oven combine potatoes, peppers, squash, onion, garlic. Combine lemon peel, lemon juice, oil, sugar, salt, and pepper. Drizzle over vegetables Bake, at 450 oven about 40 minutes or until vegetables are tender, stirring twice. Stuffed Onions *Jeanie Walker 4 Large onions ¼ cup chopped onion heart ¼ cup chopped green pepper ¼ cup chopped mushrooms Salt and pepper to taste Cut top of onion off and take out center heart leaving a nice sized cavity. Mix all the other ingredients and fill the cavity. Wrap in heavy duty tin foil and cook in hot coals until done. About 20 minutes.