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Recipes from Phyllis

> chops. I did not think it tasted nearly as good as what you did at

> homecoming! I

> dipped in egg, then a mixture of flour, cornmeal, salt and pepper, and

threw

> in

> a little sugar too. It was OK but not like yours! You may want to keep in

> mind

> that we hardly ever actually fry things, and even though you prefer fried

> squash

> to cooked, think how many less calories there are when you only use

cooking

> spray for sautee/steaming your veggies, as opposed to oil. If there is

> anything

> I want to improve the flavor of, I add lots of onions. I love onions!

Green

> peppers too if I have them. I encourage you to try this if you haven't,

you

> may

> never fry again! It's actually less work too.

> I've been feeling creative in the kitchen this week, I made up a Mexican

> veggie

> casserole today.

> Bottom layer: corn tortillas

> next I piled on jalapeno peppers

> next was a layer of my homemade tomato sauce

> on top of that I put a mixture of veggies I had

quickly

> sauteed--onions, green pepper, zucchini and sprinkled

> over all ground cumin and some garlic powder

> next was shredded cheese, and another layer of

> tortillas.

> I put a little more tomato sauce on top, then as an

> afterthought decided to use some of my Tostito Brand Cheese

> Dip, mainly because I ran out of shredded

> cheese!

> Baked the whole thing for about 15 minutes at 425

> degrees

> and presto--a quick lunch. This would of course be delicious with ground

> meat of

> your choice, if you are so inclined. And we enjoyed it with the lime

> flavored

> tortilla chips! Those are quite tasty!

> Keep me updated on your continued success!

>

> Your cookin' cousin,

> phyllis