Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Liz Watson of Lexington, Ky.
1 stick butter 1 whole sweet onion 3 zuchinni (8" long) 1 can stewed tomatoes or 4 large fresh tomatoes 1 bell pepper (opt) mushrooms (opt) salt & pepper sleeve of saltine crackers 1 T Thyme dash red pepper 1T Italian seasoning 1 T minced garlic or 1 t garlic powder Velveeta
Saute veggies in 1/2 stick butter until soft (not soggy). Add spices and simmer for 5-7 minutes on stove.
Transfer to 13x9 pan. Top with velveeta slices, then top with crushed saltines and dot with butter. Bake at 400 degrees until light brown (approx 15 minutes).
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