Pizza Spaghetti

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26 oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5 ounce) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese

1. Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
2. Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers. **
3. If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
**To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
**To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

Santa Fe Chicken Casserole

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Colby jack cheese

1. In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
2. In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
3. Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6
--You can bake now then cool and put in fridge and reheat for dinner. Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Sicilian Casserole

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
2. Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
3. In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
--You can bake now then cool and put in fridge and reheat for dinner. Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Pea Soup

2 quarts water
2 cups (1 lb.) green split peas
1 stalk celery coarsely chopped
1 small onion, chopped
1 large carrot, chopped
Salt and pepper to taste
¼ tsp. thyme
Few drops of Tabasco sauce
1 small bay leaf

1.Combine all ingredients and boil for 20 minutes, partly covered.
2. Reduce heat, cover and simmer for 45 minutes or until peas are tender. 3. Discard bay leaf and strain soup through a sieve into another pot, or a microwavable casserole dish. Adjust seasoning to taste and reheat. (you need a lot of salt for this recipe. I use about 1 tbl. other wise it is bland).
-- You can put in the refrigerator then warm up for dinner. Serving it with garlic bread, or melted cheese on bread and a salad makes it a good hearty meal. (great for Halloween night).

Chicken Tetrazzini

Serves 8

1 can cream of mushroom soup
½ cup water
1 ½ cups grated parmesan cheese
¼ tsp. dried thyme leaves
½ pound linguine, broken in half
½ of a rotisserie chicken, skin removed and meat shredded (about 2 cups) (you can also use canned chicken)
½ package of a 10oz. frozen peas

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
2. In a large mixing bowl add the cream of mushroom soup, and water mix well. Add 1 cup of parmesan cheese and the thyme. Season with salt and pepper to taste.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and add to sauce in the large mixing bowl. Add chicken and peas then toss well to combine. Place this glop (cause that’s what it looks like) in a 9x13 baking dish and sprinkle with remaining Parmesan cheese.
4. Bake at 400 until brown, about 30 minutes. Let stand 10 minutes before serving. Or let cool, then put in fridge, then at dinner time, just warm up a serving at a time. Remove from fridge 45 minutes before you cook if you do it this way.

Baked Ziti

8 oz. ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
¾ cup finely grated parmesan
1 cup shredded park-skim mozzarella
1 jar (24-26 oz.) best quality tomato sauce (about 3 ½ cups)

1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, drain and reserve.
2. In a large bowl, combine ricotta, egg, ¼ cup parmesan and ½ cup mozzarella. Season with salt and pepper. Add the pasta and toss to mix.
3. In the bottom of a 9x13 serving dish, spread ½ the tomato sauce. Top with the pasta mixture then top with the remaining tomato sauce. Sprinkle remaining ½ cup parmesan and remaining ½ cup mozzarella.
4. Bake at 350 until top is browned (20 -25 minutes)
-- You can bake now then cool and put in fridge and reheat for dinner.
Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Enchilada Pie

1 lb hamburger
1 onion chopped
1 tbl. chili powder
1 (8oz.) can tomato sauce
Salt and pepper
6 corn tortillas
1 small can of chopped olives
1 ½ cup shredded sharp cheddar cheese

1. Brown hamburger with onion. Drain oil. Stir in chili powder and tomato sauce. Season to taste with salt and pepper.
2. In a 2 quart round baking dish (or even a square one) alternate layers of tortilla, meat sauce, olives (corn, or both if you like) and cheese.
3. Bake 400 about 20 minutes.
--You can bake now, then cool, then put in fridge then reheat for dinner.
Or put in fridge now then cook at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Crock Pot Chili

Serves 2-4

1 large (about 16 oz.) can of chili without beans
1 (8oz.) can of refried beans

1. Put in crock pot. Turn crock pot on low. It takes about 2 hours for the chili to warm up, but you can leave it in the pot several hours. Just check it now and then and make sure it isn’t burning. You may need to add a small amount of tomato sauce if it is getting too thick.

--You can also experiment (which your Grandmother has done) and add onions, or peppers, or kidney beans, or tomato sauce or cherrios, oh wait, she never added cherrios.

--Serve with grated cheese on top, and some bread and you both will be happy campers.
--You can also freeze what you don’t eat. It warms up very nicely.

Chicken and Wild Rice Soup

4 chicken breast halves

1 box Long Grain and Wild Rice Mix (Near East brand is best, but Uncle Ben's is easier to find.)

1 quart chicken stock or broth

1 quart milk or evaporated milk

1/2 cup butter

1/2 cup flour

1 1/2 Tbs. cornstarch

1/2 tsp poultry seasoning

2 carrots, chopped

2 celery stalks, chopped

salt and pepper

• Sprinkle the chicken with 1/2 of the poultry seasoning and salt. Cook it in a tiny bit of olive oil over medium heat. Cover to avoid drying out.
• At the same time, cook the rice according to the directions on the box.
• In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning, and whisk together quickly.
• Add stock and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
• When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.

Crock Pot Cake

1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

spray crock pot with nonstick cooking spray.
mix cake mix, sour cream, chocolate morsels, water, egss, oil
and pudding mix in a bowl by hand.
pour into crock pot.
cover and cook on low 6-8 hours or high 3-4 hours

Courtesy of Courtney Kendrick

Peanut Butter Chip Bars

1 yellow cake mix

1/3 cup vegetable oil

2 eggs

1/2 cup peanut butter

1 1/2 cup peanut butter chips or chocolate chips

Heat oven to 350. Mix together cake mix, oil and eggs. Mix in peanut butter. Stir in chips. Lightly spray 9x13-inch pan with cooking spray. Spread mixture into the pan. Bake appx. 24 min, or until golden brown on edges. Let cool 30 min before serving.

Courtesy of Kim Dodds

Taco Soup

Serves 6

1 lb ground beef, browned and drained
1 small onion, chopped and cooked with hamburger
2 cans corn (with liquid)
3 cans beans (with liquid) choose your favorite three
2 cans petite cut tomatoes (with liquid)
1 pkg taco seasoning

Mix and heat through. Add water if more liquid is desired. Serve over tortilla chips and garnish with shredded cheese and sour cream.

Courtesy of Joy Henshaw.

Pumpkin-Cranberry Muffins

(makes 12, but I double it)

Dry mix:
2 C flour
3/4 C sugar
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt

Wet mix:
1 C canned pumpkin (not pumpkin pie filling)
1/2 C vegetable oil
2 eggs
1 C sweetened dried cranberries (although I used frozen ones and they come out moist and a little more tart)
1/2 C chopped pecans (if desired)

1. Heat oven to 400.
2. In large bowl, mix the dry mix. Stir in wet mix just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar over batter on each cup. (I didn't have coarse sugar; regular sugar did fine and made a nice crusty glaze).
3. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins and cool on rack. Serve warm.

Lentil Soup

• 1 onion, chopped
• 3 stocks of celery, sliced
• 1 large carrot, sliced
• 4 cloves garlic, minced
• 1 to 2 cups mushrooms, sliced
• 2 teaspoon olive oil
• 8 ounces light sausage, cut into slices
• 1 bag (16-ounce) dried lentils (presoaked as instructed on bag), rinsed
• 7 cups (approximately) chicken broth

1. In a large saucepan, sauté onion, celery, carrots, garlic and mushrooms in olive oil until onions are tender.

2. Transfer everything to a large pot. Add the sausage and lentils and cover with chicken broth (about 7 cups).

3. Simmer for 1 to 1.5 hours until all of the liquid has been absorbed.

Sautéed Chicken Breast

6-8 servings

Chicken breasts
Lemon juice
Salt and Pepper
1 Egg
4 c Bread crumbs
1/4 Margarine
1/4 c veg oil
Sour cream

1. Cut chicken into two pieces and flatten between two sheets of wax paper or plastic.
2. Sprinkle each half with lemon juice and salt and pepper.
3. Dip lightly into flour and shake off excess. Dip into beaten egg and then into bread crumbs.
4. Cover with plastic and refrigerate until needed.
5. To cook, melt some margarine in pan together with oil. Sauté chicken on both sides over hot heat until golden (about 15 minutes).
6. To create sauce, add sour cream to drippings and heat until warm. Don’t boil.

Vegetable Marinates

Carrot marinate
2/3 c veg oil
1/3 c cider vinegar
1 tsp Salt
1/4 c sugar

1. Peel carrots and cut diagonally into chunks.
2. Steam or cook in small amount of water until tender but crisp.
3. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Green Vegetables
1 tbls Dijon mustard
1 tsp Salt
1/4 tsp Pepper
1-2 minced garlic
½ c cider vinegar
2/3 c veg Oil
few crushed tarragon leaves

1. Steam or cook in small amount of water until tender but crisp.
2. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Meat Marinates

Fajita marinade
2 tsp Lime juice
1/4 c water
1/2 tsp Ground cumin
1 tsp ground coriander
1 tsp minced garlic

Lemon soy marinade
3 tbls soy sauce
1/4 lemon juice
2 garlic cloves minced or pressed
1/4 ground ginger

Marinating steps:
1. Cut meat into cubes or steaks.
2. Add meat to marinate, turning to coat. Cover and refrigerate stirring occasionally for at least one hour or until next day.
3. Lift out meat and drain. Thread cubes on skewers for shish kabobs.
To BBQ:
4. Place meat on a lightly greased gill about 6 inches above heat until done to your liking.
To broil:
4. Coat a broiler pan rack with cooking spray.
5. Place meat on rack and broil 3-4 inches below heat until done to your liking.

Easy Pasta

6 servings

6 large garlic cloves, crushed
1/3 c olive oil
1/4 tsp black pepper
1/4 tsp crushed red pepper (or Tabasco sauce)
1 tsp dry basil
3/4 tsp salt
1 15 oz can Italian tomatoes, diced
8 oz fettuccine
1/2 lb fresh shrimp (optional)
1. Cook pasta.
2. Simmer crushed garlic in oil over low heat until golden brown.
3. Add other sauce ingredients and simmer uncovered for 5 minutes Add shrimp and simmer until pink.
4. Combine with cooked pasta and serve with Parmesan cheese.

Fish Tacos with Lime Sauce

6-8 servings

Taco Ingredients
1 lb Mahi-Mahi
1 pkg small flour tortillas
1 lemon
2 tbls butter
Lime Sauce
2 tbls balsamic vinegar
2 tbls lime sauce
1-2 tbls garlic powder
2/3 c sour cream
1/2 tsp Salt
1 bag angel hair sliced cabbage

1. Grill fish in butter with a few squeezes of lemon.
2. Mix all lime sauce ingredients in separate bowl.
3. Place fish and lime sauce in flour tortillas and garnish with cabbage.

Potatoes “like that”

Potatoes (one per person)
1/4 c butter
Seasonings

1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.

Easy Cheddar Broccoli Soup

6 servings

1/4 tbls chopped onions
1 tbls butter or margarine
1 1/2 c milk
3/4 lb (12 oz) velvetta cheese
1 10 oz pkg frozen chopped broccoli thawed and drained
Pepper

1. Cook and stir onion in butter on medium high heat until onion is tender. Reduce heat to low. Add remaining ingredients.
2. Cook, stirring occasionally, until velvetta is melted and soup is thoroughly heated.
3. Garnish each serving with toasted slivered almonds if desired.

Italian Sausage Pasta

6-8 servings

1 lb Penne rigata or rotini pasta
1 lb Italian sausage (mild or hot)
1 lb Mozzarella cheese
20 oz pasta sauce (mushroom and roasted garlic recommended)

1. Crumble sausage and brown. Grate cheese.
2. Cook pasta according to directions. Drain.
3. In large mixing bowl, mix all ingredients in 9x13 baking dish
4. Bake for about 30 minutes at 350 degrees. Cover loosely with foil for first 20 minutes
**This makes a generous amount, so you may want to half the recipe. Goes well with tossed salad and garlic bread.**

Cold Tuna Macaroni Salad

4-6 servings

3 c uncooked Macaroni
16 oz can of Tuna
1/4 c mayo
1/3 c frozen peas
Salt & pepper

1. Cook macaroni according to package instructions. Drain.
2. Cover and place in fridge for at least 1 hour.
3. Before serving, add tuna, mayo and peas. Mix gently. Salt and pepper to taste.

Cranberry Apple Crisp

9 servings

4 large apples, peeled, cored and sliced
1 C frozen cranberries, thawed
1/2 C plus 2 Tbls brown sugar, divided
1 tsp ground cinnamon, divided
1/2 C flour
3 Tbls cold butter
1 C Post Selects Great Grains Raisins, Dates, Pecans Whole Grain Cereal
1. PREHEAT oven to 375°F. Toss apples with cranberries, 2 Tbls of the brown sugar and 1/2 tsp of the cinnamon in 8-inch square baking dish.
2. MIX remaining 1/2 C brown sugar, flour and remaining 1/2 tsp cinnamon in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over apple mixture.
3. BAKE 30 minutes or until apples are tender and mixture is hot and bubbly. Serve warm.
**Great Substitute: Prepare as directed, substituting pears for the apples**

Fruit Pizza

Sugar Cookie Crust
3 oz Margarine
2 ½ oz Shortening
6 oz Sugar
1 egg
1 tsp Vanilla
7 oz Flour
¾ tsp Cream of Tartar
½ tsp Baking Soda
½ tsp Salt

Filling
6 oz Cream Cheese
6 oz Whipped Topping
12 oz Sugar
1 ½ oz Instant Vanilla Pudding Powder
Fruit slices

Glaze
¼ C peach preserves mixed with 1 T. water

1. Measure out dry ingredients and set aside. Cream together margarine, shortening & sugar til combined well, mix in eggs & vanilla, add dry ingredients & mix well. Spread dough evenly onto greased sheet pan, bake at 350*F for 8 to 10 minutes. Let cool completely.
2. Cream together cream cheese & sugar, fold in whipped cream and beat mixture until it resembles thin frosting, scrape sides of bowl, add pudding powder & mix thoroughly. Spread evenly onto cooled crust (about ¼ inch thick). Cut BEFORE PUTTING FRUIT ON TOP.
3. Put your favorite fruit on top decorating each piece individually. Glaze top to maintain freshness if longer holding time is desired.

Strawberry Pretzel Dessert

Crust
2 ¼ C Coarsely Crushed pretzels
¼ C Sugar
¾ C Melted Margarine

Cream Cheese Layer
2 C Riches Whip (whipped)
8 oz Cream Cheese
¼ C Sugar

Jello Layer
6 oz Strawberry Jell-O
2 C Boiling Water
20 oz Frozen Strawberries (partially thawed)

1. For crust, preheat oven to 350°F. Mix pretzels, sugar, and melted margarine. Press into pan. Bake 10 minutes. Cool, set aside.
2. For Cream Cheese layer, beat cream cheese and sugar together until smooth. In a separate bowl whip the Riches Whip, and then fold the two together. Spread over pretzel crust. Cool until firm in refrigerator.
3. For Jello layer, dissolve gelatin in boiling water, add partially frozen strawberries with juice. Pour on top of cream cheese layer. Refrigerate until firm. Cut into squares. Crust tastes like nuts.
To make a low sugar version eliminate sugar in pretzel crust, use frozen strawberries without sugar in the juice and sugar free gelatin. Other fruits and flavors may be used, if desired.

Butternut Squash Soup

1 C chopped white or yellow onion
2 tsps olive oil
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 C low-sodium chicken broth*
1 butternut squash (1 1/2 lb),
2 tbls finely grated Parmesan cheese

1. Take squash and peel, unseed and chop into 1-inch cubes**
2. In a large stockpot over medium heat, sauté the onion in the olive oil until nearly translucent, about 4 minutes.
3. Add seasonings, broth, and squash and bring mixture to a boil. Reduce heat; simmer 20 minutes, until squash is tender.
4. Puree half the soup in a blender; return to pot.*** Stir in Parmesan cheese and serve.
This is great with hunks of French bread and a tossed green salad. If you want to be a bit wicked, try swirling in some half and half or even whipping cream. It's extra creamy.
You could substitute acorn squash for the butternut
*Sometimes I use more because the amount of squash I have is more than 1 1/2 pounds. I usually want the broth to just cover the squash. If you add even more, it just makes for a thinner soup. You can compensate by adding a bit more seasoning so it doesn't become bland as well as thin.
** Hack off the very top part with the stem first. Peel it with a regular old vegetable peeler, like peeling a carrot. Scoop out the seeds using an ice cream scoop or a melon baller.
***My family actually prefers the entire soup being pureed. The texture is super smooth

Strawberry Freeze

16 servings Takes several hours

12 cookies
1 pkg Cream Cheese
1/2 c sugar
1 can frozen juice concentrate
1 c crushed strawberries
1 c strawberries halved (opt)
1 16 oz tub Cool Whip

1. Place cookies on bottom of 9 in spring form pan. Soften cream cheese and thaw frozen juice.
2. Beat cream cheese and sugar in large bowl with mixer on medium until well blended. Gradually add juice, beating well after each addition. Stir in strawberries. Add cool whip with wire whisk until well blended.
3. Pour over cookies in pan. Freeze for several hours (6) or until firm. Remove from freezer and let stand in fridge for 15 minutes
4. Serve with halved strawberries if desired.
***Variations include using your favorite frozen juice mix.***

Potato Salad

4-6 servings

1lb new potatoes
1/4 c mayo
2 tsp dried basil leaves
2 eggs
1 carrot
1 green pepper

1. Cut potatoes into cubes and cook in boiling water for 15 minutes or until just tender. Drain. Cool completely.
2. Hard boil the eggs while chopping pepper and shredding carrot.
3. Mix mayo and basil in large bowl until well blended.
4. Add potatoes, eggs, carrot and pepper. Mix lightly. Cover.
5. Refrigerate for at least 1 hour to allow flavors to blend.

Funeral Potatoes

1 1lb bag of frozen hash browns
1 8 oz Sour cream
1 can cream of chicken
4 green onions
2-3 c of grated cheese
Corn flakes or chow mien noodles

1. Mix all together; top with flakes or chow mien noodles.
2. Bake at 350°F for 1 hour.

Grilled Salmon

Fresh Salmon (buy it the day of)
Lemon Pepper
Pam cooking spray

1. Take two sheets of foil and spray with Pam. Place the salmon on one sheet and liberally sprinkle the salmon with Lemon Pepper seasoning (almost cover it).
2. Place the other sheet of foil on top (making sure the Pam side is on the inside!) and roll down all the sides to create a seal. Cook on the grill at medium to low - (depends on your grill) for 20 minutes, or until it's not translucent in the middle. If you don't have a grill you can cook it in your broiler for 20 minutes also.
3. Serve with lemon slices and other goodies like ice cream, cake, candy, etc.
***You may need to experiment with the cooking times and heat settings because each grill or broiler is different, but don't let that stop you! Enjoy the disasters and try again.***

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