TACO DIP
Submitted by Charleen Elderkin O'Conner, parent of Patrick O'Connor from Baltimore, MD

Ingredients:
1 packet Old El Paso taco mix
1  8 oz. jar Old El Paso mild taco sauce
2  8 oz. bars of cream cheese
1  8 oz. container of sour cream
Diced tomatoes
Chopped scallions
Shredded cheddar cheese

Preparation:
Combine taco mix, taco sauce, cream cheese and sour cream; mix until smooth and spread in 9x13 pan. Top with tomatoes, scallions, and cheddar cheese. Serve with tortilla chips

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FOUR CHEESE SPINACH LASAGNA (Makes 12 Servings)
Submitted by Deborah Grenier, parent of Stacy Grenier, from Laurel, MD

Ingredients:
2 cups chopped broccoli
1 1/2 juilenned carrots
1 cup sliced carrots
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 tsp. vegetable oil
1/2 cup all purpose flour
3 cups milk
1/2 cup grated parmesan cheese (divided)
1/2 tsp. salt
1/4 tsp. pepper
1 10 oz. package frozen chopped spinach, thawed and well drained
1 1/2 cups small curd cottage cheese
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked/drained

Preparation:
Sauté the vegetables & garlic in oil until crisp/tender. Remove from heat; set aside. In heavy saucepan whisk the flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add 1/4 cup Parmesan cheese, salt, and pepper. Cook 1 minute longer or until cheese is melted. Remove from heat; stir in spinach. Set 1 cup aside. In a bowl, combine the cottage cheese, mozzarella, and Swiss. Spread 1/2 cup of the spinach mixture in a greased 13-inch x 9-inch baking dish. Layer with 4 noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. Cover and bake at 375° for 35 minutes.  Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.

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SPICY SALMON (Serves 12)
Submitted by Pat Macomber, parent of Ryan Macomber from New Freedom, PA

Ingredients:
2 full size Salmon filets
Butter or margarine
Ground red pepper
Salt
Pepper
Fresh lemon
Rice
Steamed broccoli

Preparation:
Preheat oven to 400°. Spray bottom of casserole pan. Place two full sized salmon filets in pan. Spread small amount of butter or margarine over the fillets. Sprinkle liberally with ground red pepper, salt, and pepper to taste. Slice fresh lemon and squeeze 1/2 of lemon’s juice. Cook for approximately 20 minutes, or until salmon is flaky. Serve with rice and steamed broccoli.

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THYME ROASTED CHICKEN WITH BROWNED POTATOES (Serves 6)
Submitted by Nancy Restuccia, parent of Elizabeth Restuccia from Wrightstown, NJ

Ingredients:
2 broiler/fryers, cut in parts
2 tsp. salt
1/2 tsp. pepper
1 tsp. leaf thyme crumbled
1 lb. baking potatoes
2 Tbsp. vegetable or olive oil
1 tsp. paprika
1/4 cup (1/2 stick) butter
2 Tbsp. lemon juice

Preparation:
Preheat oven to 400° and brush foil in pan with oil. Rub chicken pieces with salt, pepper, thyme and arrange on one side of pan (leave space for potatoes). Wash potatoes do not peel. Cut in half lengthwise, then cut in three wedges. Combine oil and paprika and coat potatoes with mixture and place cut side up in pan. Roast in oven for 1 hour. Melt butter and add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting. Arrange chicken halves and potatoes on large platter. Garnish with lemon slices or parsley.

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NANCY'S BEST BBQ (Makes 24 Sandwiches)
Submitted by Nancy Maccherone, parent of Travis Maccherone from Sykesville, MD

Ingredients:
4 lb. beef rump or boneless chuck roast
4 lb. pork tenderloin
2 cups water
2 envelopes onion soup mix
1/2 cup chopped celery (with leaves)
1 cup BBQ sauce (spicy or mild)
1 cup ketchup
2 Tbsp. brown sugar
3 Tbsp. old bay
2 garlic cloves, minced
1 Tbsp. hot mustard
Sandwich buns

Preparation:
Place meat in Dutch oven. Combine water, soup mix, and garlic and pour over meat. Cover and baked at 325° 3 hours or until very tender. Remove meat, cool and shred.  Skim fat from drippings and sauté celery in drippings until tender.  Add all other ingredients and bring to a boil. Stir in meat; heat through. If meat is too dry, add equal parts water and BBQ sauce.

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SPANISH STEAK
Submitted by Barb Callahan, parent of Adam Callahan from Denton, MD

Ingredients:
1 1/2 pounds round steak
Vegetable oil
Salt
Pepper
Flour
1 large can whole tomatoes
Medium onion
One or two 5 oz. cans tomato sauce
Sugar
Cornstarch

Preparation:
Beat round steak with a mallet for tenderness and cut into bite-sized pieces. Season with salt and pepper and dredge through flour. Brown beef cubes on all sides in a lightly oiled pan over medium-high heat. Remove whole tomatoes from can and reserve juice. Cut tomatoes into bite-sized chunks and put in the bottom of a baking dish. Thinly slice a medium onion and layer the rings on top of tomatoes. Spoon browned round steak over onions. To the beef drippings in the frying pan, add the reserved juice from the whole tomatoes and heat through. Add sugar to taste. Thicken with cornstarch (it should be a gravy consistency). Pour mixture over contents of baking dish. Cover with a lid and bake in a 350° oven for 1 1/2 to 2 hours. Serve over mashed potatoes or rice if preferred.

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CHICKEN ENCHILADA CASSEROLE
Submitted by Michele Shervin, parent of Samantha Shervin from Elkton, MD

Ingredients:
1 cup chopped onion
2 Tbsp. butter
1  4 oz. can green chile peppers
2 cups cooked chopped chicken
3 Tbsp. butter
1/4 cup flour
2 1/2 cups chicken broth
1 1/2 cups Monterey jack cheese
10 flour tortillas
1 cup sour cream 
3/4 tsp. salt
1 tsp. coriander

Preparation:
Cook onion and peppers on 2 Tbsp. butter. Mix with chicken and set aside. For sauce, melt 3 Tbsp. butter. Stir in flour and coriander. Stir in chicken broth all at once. Cook and stir until thick & bubbly. Cook and stir 1-2 minutes more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Split mixture among the tortillas (spread along middle of tortillas) and roll them up. Arrange in a 13x 9 baking dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake, uncovered in a 350° oven about 25 minutes or until bubbly.

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COPPER PENNIES (Makes 10 Servings) 
Submitted by Sue West, parent of Whitney West from Chestertown, MD

Ingredients:
5 cups sliced carrots
1 can tomato soup
1/2 cup sugar
1/4 cup oil
1/4 cup vinegar
1 large chopped onion
1 large chopped green pepper
1 tsp. Worcestershire sauce
1 tsp. dry mustard

Preparation:
Pare and slice carrots; cook in salted water. Combine rest of ingredients and marinate in fridge (will keep for at least a week). Serve as is or on top of cottage cheese.

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GRILLED THREE POTATO SALAD
Submitted by Alex & Nancy Dankanich, parent of Nicholas Dankanich from Woodbine, MD

Ingredients:
1 pound red skinned sweet potatoes (yams), unpeeled, scrubbed
1 pound small Yukon gold potatoes, unpeeled, scrubbed
1 pound small purple potatoes, unpeeled, scrubbed
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
2 tsp. celery seeds
1/2 cup plus 1 Tbsp. chopped green onions

Preparation:
Cut potatoes into quarters. Arrange on a large sheet of foil. Cover with more foil and seal edges to enclose. Grill or bake potatoes until tender, about 35 minutes. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4 to 1 inch pieces. Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Season generously with salt and pepper. Sprinkle salad with remaining 1 tablespoon green onions. This dish can be prepared 6 hours head. Cover and refrigerate. Bring to room temperature before serving.

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EASY COBBLER
Submitted by Kim Gibson, parent of Trish Gibson from White Marsh, MD

Ingredients:
1 stick of butter
1 cup of all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup of milk
1 cup of sugar (white for cherries or blackberries; brown for peaches or apples)
2 cups of fruit of your choice (If using frozen fruit, add sugar to make them juicy)

Preparation:
Preheat oven to 350°. Put the butter in an 8x12 inch dish and place in oven to melt. In large bowl, mix together the flour, baking powder, and salt. Stir in the milk and sugar. Pull hot dish out of oven and pour in batter, which will bubble around the sides. Spoon the fruit and juices evenly over batter. Place the dish back in the oven until batter is browned and has risen around the fruit, about 30 minutes. Serve warm or at room temperature

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BANANA SPICE CAKE (Makes 12-14 Servings)
Submitted by Sandy Rowe, parent of Abby Rowe from Elkton, MD

Ingredients:
2 1/2 cups sifter cake flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ground cloves
2/3 cup solid vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe bananas (3 medium)
2 eggs, beaten 

Preparation:
Sift together flour, sugar, baking powder, soda, salt, cinnamon, nutmeg, and cloves. Add shortening, buttermilk and mashed bananas. Mix until flour is dampened.  Beat at low speed for 2 minutes. Add eggs, beat 1 minute. Bake in two 9-inch greased and floured loaf pans at 350° for about 40 minutes or until cake tests done. Remove from pans, cool on wire racks, frost as desired.

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CREAM CHEESE BROWNIES
Submitted by Susan Armsworthy, parent of Carolyn Armsworthy from Hollywood, MD

Ingredients:
Brownies:
1 family size brownie mix
8 oz. cream cheese
5 Tbsp. butter or margarine
1/3 cup sugar
5 eggs
2 Tbsp. flour
3/4 tsp. vanilla

Preparation:
Mix brownies according to package. Set aside. Soften cream cheese & butter and beat together. Add sugar, 2 eggs, flour and vanilla. Beat until smooth. Pour brownie mix into 13" x 9" lightly greased pan. Pour cream cheese mix over brownie mix. Bake at 350° for 35 to 45 minutes. Cool and frost.

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