Barbecue Beans

1/2 lb ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 tsp ground ginger
Dash ground cloves
2 cans (31 oz each) pork and beans

In a large skillet, brown beef with onion, green pepper, and celery until meat is browned and vegetables are tender.  Drain fat.  Stir in brown sugar, ketchup, ginger and cloves.  Add beans and mix well.  Spoon into a 2 1/2 qt. casserole.  Bake, uncovered, at 350 degrees for 1 to 1 1/2 hours or until beans are as thick as desired.

Stuffed Squash for Two

1 medium acorn squash
1 Tbsp butter, melted
2 Tbsp brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 Tbsp chopped celery
3 Tbsp chopped onion
2 Tbsp all purpose flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

Cut squash in half; discard seeds. Place squash cut side down in an 11x8 baking pan; add 1/2" of hot water.  Bake, uncovered, at 350 degrees for 30 minutes.  Drain water from pan; turn squash cut side up.  Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper.  Bake 30-40 minutes longer or until squash is tender.

Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Stir in flour, sage and remaining salt.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in croutons.  Spoon into squash halves.  Bake, uncovered, for 25 minutes.  Sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.

Stuffed Grilled Zucchini

4 medium zucchini
5 tsp olive oil, divided
2 Tbsp finely chopped red onion
1/4 tsp minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded mozzarella cheese
1 Tbsp minced fresh mint
1/2 tsp salt
3 Tbsp grated Parmesan cheese

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4" shells.  Brush with 2 tsp oil; set aside.  Chop pulp.  In a large skillet, saute pulp and onion in remaining oil.  Add garlic; cook 1 minutes longer.  Add bread crumbs; cook and stir for 2 minutes or until golden brown.

Remove from the heat.  Stir in the mozzarella cheese, mint and salt.  Spoon into zucchini shells.  Sprinkle with Parmesan cheese.  Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

Green Bean Casserole

2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
2 tsp soy sauce
1/8 tsp pepper
2 pkgs (16 oz each) frozen whole or cut green beans, cooked and drained
1 can (6 oz) french-fried onion, divided

In a bowl, combine soup, milk, soy sauce, and pepper.  Gently stir in beans.  Spoon half of the mixture into a 8x12 baking dish.  Sprinkle with half of the onions.  Spoon remaining bean mixture over the top.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  Sprinkle with remaining onion.  Return to the oven for 5 minutes or until the onions are brown and crispy.

Tasty Beets

2 cans (13.25 oz each) sliced beets, drained
1 can (16 oz) whole berry cranberry sauce
1/4 cup orange juice concentrate

In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.  Cook and stir over low heat until heated through.  Serve with a slotted spoon.

Ribboned Vegetables

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 Tbsp butter
2 tsp lemon juice
1 tsp prepared horseradish
1/2 tsp salt
1/8 tsp pepper

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each vegetable.  Melt butter and saute vegetables until tender.  Add the rest of the ingredients and toss to coat. 

Potato Gnocchi

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 tsp salt, divided
1 3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.

Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use).  Stir in egg and 1 tsp salt.  Gradually beat in flour until blended (dough will be firm and elastic).

Turn onto a lightly floured surface; knead 15 times.  Roll into 1/2" wide ropes.  Cut ropes into 1" pieces.  Press down with a lightly floured fork.

In a Dutch oven, bring water and remaining salt to a boil.  Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi flout to the top and are cooked through.  Remove with a slotted spoon.  Serve immediately with spaghetti sauce.