Daystar Television Network

Squash Casserole 
Ingredients:

6 cups summer squash, sliced or mix with zucchini
¼ onion, chopped
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
½ cup melted butter or oleo
8 oz. pkg. herb seasoned dressing mix

Directions:

1) Cook squash and onion in boiling salted water for five minutes and drain
2) Combine soup, sour cream, add shredded carrots, fold in cooked squash and onions
3) In separate bowl, mix stuffing and ½ cup melted butter, spread ½ of stuffing mixture into bottom of 12" x 7" baking dish
4) Spoon vegetables on top, sprinkle remaining stuffing mixture on top
5) Sprinkle on parmesan cheese
6) Bake at 350° for 30-40 minutes or until golden brown

Spring Mix Papaya Salad from Devi Titus 
Ingredients:

Spring Mix Greens
Red onion thinly sliced
Thin slices of fresh Papaya
Crumbled Gorgonzola Cheese

See more of Devi's recipes in her book, the HOME EXPERIENCE.
www.mentoringmansion.com

Spinach Berry Salad 
* 4 Cups Packed Torn Fresh Spinach
* 1 Cup Sliced Fresh Strawberries
* 1 Cup Fresh or Frozen Blueberries
* 1 Small Sweet Onion, Sliced
* ¼ Cup Chopped Pecans, Toasted

Spinach and Blueberry Salad 
Salad Ingredients:

2 packages prewashed spinach salad mix
½ pint blueberries
2/3 cup blue cheese, crumbled
½ cup pecans, toasted and chopped

Dressing Ingredients:

½ pint blueberries
1 green onion, minced
1 tsp salt
1½ tbsp honey
1/3 cup raspberry vinegar
1 cup olive oil

Directions:

1) Combine all dressing ingredients in blender and process until smooth.
2) Combine salad ingredients and refrigerate until ready to serve.
3) Add dressing to salad right before serving. Toss and serve.

Spanish Rice with Chicken 
Ingredients:

3-4 split skinless chicken breasts, boiled and chopped (save broth)
½ tsp. minced or fresh chopped garlic
1 cup chopped onion
½ cup chopped green bell pepper
½ cup diced canned tomatoes
1½ cup uncooked white rice
¼ tsp. black pepper
¼ tsp. cumin
1 tbsp. salt
¼ cup tomato sauce to add color (optional)
4 cups of chicken broth (from cooked chicken)
5-6 tbsp. olive or canola oil 

Directions:

1) Cook and de-bone chicken, add ¼ cup onion and ¼ cup bell pepper to flavor while cooking
2) Heat oil in skillet over moderate heat, add uncooked rice and brown slightly
3) Add remaining onion, bell pepper, and chicken and stir until vegetables are soft
4) Add diced tomatoes, tomato sauce, and all spices except salt, stir for 1-2 minutes
5) Add the 4 cups of chicken broth, bring to boil
6) Add salt and cover, lower heat to medium and let simmer until rice is cooked (about 20 minutes)