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It's back of the box, bag, or paper-wrapped can container recipes today. I always look to see what recipes are there, and if it sounds good and the ingredients are available in my cupboards or at our local grocery stores, I clip it and put it in my b-o-t-b file to try, before I pass them on to you. I'm a "look at the grocery ads" before I make out my grocery list. I must admit I'm a sale-item shopper, but I was brought up that way. It was tough time then (as it is now), and Mom shopped for "on sale" grocery's. Mom bought mostly meat and some fresh fruits. The rest of what we ate was home canned and baked. Guess the apple doesn't fall from the tree. If you have a place to store them, and the extra money to buy canned or boxed items you can cut your grocery bill down considerably. But you know that. I have a relative who buys groceries every other day and she does have room to store them. Kinda looks like Mrs. Hubbards cupboard! So, obviously she's using extra gas. I shop locally, not only to support the businesses, and chat with the employees, but to save on gas as well. Bud wonders why it takes me so long to shop!

I have made all of these recipes in the past two weeks and I'll make then again.

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This is a good recipe for those who don't eat meat on Fridays at this time of the year or if you're a vegetarian.

VEGETARIAN LASAGNA

1/2 (1 lb. pkg.) lasagna noodles, uncooked

1-8 oz. pkg. fresh mushrooms, sliced or 1-4 oz. can mushrooms, drained

1/2 c. chopped onions

2 cloves garlic, minced

2 T. olive oil or canola oil

1-26 oz. jar of your favorite spaghetti sauce

1 t. each, basil and oregano leaves

1-16 oz. container ricotta cheese (I used well drained cottage cheese)

3 c. shredded Mozzarella cheese, divided

2 eggs, slightly beaten

1/2 c. grated parmesan cheese

Cook lasagna as pkg. directs; drain, rinse in cold water and drain again so the noodles don't stick together or sprinkle a little olive oil over and fold in gently. In a large saucepan, cook next 4 ingredients in oil until tender. Stir in next 3 ingredients; bring to a boil, reduce heat and simmer 15 minutes. Combine ricotta, 2 c. Mozzarella cheese and eggs in a small bowl; mix well. Spread 1/2 c. sauce mixture on bottom of greased 9x13-inch baking pan. Top with half each the noodles (overlapping in dish), Ricotta cheese mixture, remaining sauce and Parmesan cheese. Repeat layering. Cover; bake at 350 degrees for 45-50 minutes or until hot and bubbly. Uncover; top with remaining 1 c. Mozzarella. Uncover; bake 5 minutes longer. Let stand 15 minutes longer. Be sure you do this and the filling won't fall away from the noodles... as easily.

Makes 6-8 servings. 

Note: you may also add broccoli florets, thinly sliced cauliflower florets or shredded carrots to the veggie mixture.

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This is a good quick bread. Best if you refrigerate it for a day as it's easier to slice. I slice all of it and wrap it tightly in plastic wrap and then foil. Keeps for a couple of weeks, if it lasts that long!

BLUEBERRY BANANA BREAD

1 - regular size (18.5 oz.) pkg. blueberry muffin mix (I used "house brand")

1/2 c. water

1 egg, slightly beaten

1/2 c. mashed bananas (1 medium)

Drain blueberries in a small strainer, rinse under cold water thoroughly and drain well. Set aside. Emply muffin mix pouch into bowl. Add remaining ingredients. Stir until just moistened; batter will be slightly lumpy. Gently fold in rinsed and drained berries. Grease a 9x5-inch loaf pan. (I used 2 8x4-inch pans) Pour batter into pan or pans. Sprinkle topping (small packet) over batter before baking. 

Note: If there isn't a small pouch in the box, skip that part. Some mixes don't have a topping included in the package. Bake at 400 degrees, for 35-45 minutes in a 9x5 pan, and 30-35 minutes for the 2 smaller pans. I do use the "Release" foil to line the pan, no need to grease the pan and no sticking! Cook 10 minutes in pan; turn out onto wire rack to cool completely.

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This dish is similar to the Chinese "Moo Goo Gai Pan". Moo Goo means Mongolia, a province in China, and Gai Pan refers to rice and chicken. It only takes about 30 minutes from start to the table.

CHICKEN AND VEGETABLE STIR FRY

3/4 lb. boneless, skinless chicken breasts, cut into 3/4-inch cubes

1 T. minced fresh ginger or 2 T. ground ginger

2 T. corn starch, divided

1/2. chicken broth (can make it using 1/2 t. chicken bouillon granules)

2 T. soy sauce (I use "lite")

2 t. dark sesame oil (can use olive oil)

2 T. canola oil or vegetable oil

1 c. sliced fresh mushrooms, or 1-4 oz. can mushrooms, drained

1 c. snow peas (pea pods) cut in half

1 small red bell pepper, cut in thin strips

4 green onions, cut into 3/4-inch pieces, including most of green tops

In medium bowl, toss chicken with ginger and 1 T. cornstarch to coat lightly; set aside. In a small bowl, combine cornstarch, chicken broth, soy sauce and sesame oil; set aside. In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook stirring quickly and often (stir fry) for 3 minutes or until chicken is no longer pink. Add rest of ingredients and stir fry 4-5 minutes or until pepper is tender and crisp. Stir soy sauce mixture until well blended; then pour into wok. Stirring constantly; bring to a boil and boil 1 minute, constantly stirring gently. Serve with white or brown rice.

Makes 4 servings.

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Perhaps you've made an old fashioned pineapple upside-down cake in the past. This is an easier and less time consuming way to make it, and it's delicious!

NEW FASHIONED

PINEAPPLE UPSIDE-DOWN CAKE

1/4 c. butter or margarine, melted

1 c. packed brown sugar (I used Splenda brown sugar)

1-20 oz. can sliced pineapple in juice (not syrup), drained, saving the juice

1-6 oz. jar maraschino cherries, drained (save the juice)

1 regular size super moist yellow cake mix

Oil and eggs as called for on cake mix package directions

In a saucepan, combine butter and brown sugar over medium heat, stirring constantly until almost boiling. Pour into 9x13-inch baking pan; spreading with the back of a spoon. Let cool for 5 minutes. Arrange pineapple slices and cherries over top, press gently. Add enough water to pineapple juice to measure 1-1/4 cups. Make batter as directed on package - except use pineapple juice in place of water. Pour batter over pineapple and cherries. Bake 40-45 minutes or until toothpick into center comes out clean. Immediately turn pan upside down onto serving platter. Wait 1 minute before taking pan off of cake. Serve warm or cool. Store loosely covered.

Note: I make this cake in two 8x8-inch round pans and bake about 35-40 minutes turn each out onto a dinner place.

*The juice from the cherries can be used to tint frosting for a cake or cupcakes or drizzle a little over a scoop of ice-cream.

Eat one and refrigerate the other. Then invite some friends for coffee tomorrow and serve the other one. Dessert's ready to go.

Makes 12-15 servings from 9x13 pan.

TFD: Many people now realize that money can't buy happiness, in most cases; so they're trying credit cards and that doesn't work very well right now.

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