Week 30 - Monday

Cream of Zucchini Soup
3 cups zucchini, peeled and grated             1 teaspoon seasoned salt
½ cup water                                                    ½ teaspoon parsley flakes
1 tablespoon dried onion                               2 teaspoons chicken bullion

Place all ingredients in saucepan and simmer for 20 minutes.  While it is simmering make the following white sauce.
2 tablespoons butter                                       1 cup milk
2 tablespoons flour                                          2 cups half and half

 Melt butter in saucepan.  Add flour and stir until smooth.  Gradually stir in  milk, whisking until smooth and thickened.  Stir in half and half.  Pour into zucchini mixture.   Salt and pepper to taste.

Vegetable Medley Salad
1 cup frozen peas                                            ¼ cup sour cream
1 cup chopped carrot                                      ½ cup ranch dressing
1 cup drained corn
2 tablespoon chopped red onion
¼ cup chopped bacon
Thaw frozen peas between paper towels.  Combine vegetables and bacon into bowl.  Stir together sour cream and ranch dressing.  Mix into vegetable mixture and stir well. 

Parmesan Toast
6 slices Texas bread or hamburger buns
¼ cup butter, softened
½ teaspoon garlic powder
¼ cup grated Parmesan cheese

Beat together butter, garlic and cheese.  Spread on bread or bun halves.  Place on baking sheet and broil until browned.

Candy Bar Fudge Pie
½ cup fudge sauce (page 4)                1 quart chocolate chip ice cream, softened
½ cup chocolate chips                          1 cup coconut
2 cups crispy rice cereal                      1 cup caramel sauce (page 26)
¼ cup sour cream

Combine fudge sauce and chocolate chips in small bow.  Microwave on high until hot, about 45 seconds.  Stir until smooth.  Reserve ¼ cup of the chocolate mixture.  Combine remaining chocolate mixture and cereal in large bowl and mix to coat cereal.  Press mixture over bottom and sides of lightly buttered pie plate.  Freeze until firm, about 10 minutes. Combine reserved chocolate mixture and sour cream and  mix well.  Stir coconut into softened ice cream.  Spread half the ice cream mixture in pie plate. Drizzle with half the chocolate mixture and half the caramel topping.  Top with remaining ice cream and drizzle with remaining chocolate mixture and caramel sauce.  Freeze pie, covered, until firm.