Blueberry-Filled Crepes

Another recipe from the Family Circle magazine that I ordered from Amber. Thanks, Amber, for helping me find all these good recipes. The recipe calls for a cherry filling, but I changed it to blueberries since we have such an abundance.

Crepes:
2 eggs
1 cup milk
1/2 tsp almond extract
1/2 cup cornstarch
1/2 cup flour
1 TBLSP vegetable oil
2 tsp sugar
3/4 tsp baking powder
1/4 teaspoon salt
pinch ground allspice

Wisk all ingredients together. Refrigerate 20 minutes. Heat 8" non-stick skillet over medium high heat. Add 2 tablespoons batter to skillet. Tilt until bottom of skillet is covered. Cook 30 seconds or until crepe is browned on bottom and dry on edge. Lift with silicone spatula and flip over for 5 seconds. Transfer to waxed paper. Makes about 18 crepes.

Filling:
4 cups blueberries
1/4 cup water
1 cup sugar
1/4 cup tapioca

Heat over medium heat until it starts to thicken.

Lay a crepe flat on a plate. Spoon about 2 TBLSP of blueberries on top. then fold crege over and fold again to form a fan. Put another spoon of blueberries on top, and then whipped cream.

Pretty easy--and they are good.

Greek Feta and Tomato Spaghetti

I got this out of the Family Circle magazine that I bought when Amber was selling magazines for her school. I tried it and we liked it really well. It is fast and easy and a bit lighter than regular spaghetti for those hot summer nights.

1/2 pound thin spaghetti
1/4 cup olive oil
1 small onion, chopped
3 cloves garles, chopped
4 fresh plum tomoatoes, cored and chopped (I substituted a can of diced tomotoes--and I didn't add any additional liquid)
1 tsp dried oregano
1/2 teaspoon salt
1/3 cup chicken stock
4 ounces feta chees, crumbled
1/8 teaspoon cracked pepper

Cook spaghetti while making the sauce.
For sauce: Heat olive oil over medium heat. Add onions and cook 3 minutes, then add garlic and cook for 1 minute. Stir in tomoatoes and seasonings. Cook for 2 minutes. Add chicken stock and cook for 1 minutes (I didn't do this as I explained above), Add feta cheese and spaghetti and toss.

Minnestrone Soup

This is one of my favorite recipes that I got from Aunt Ruth.

1/2 lb sausage (can substitute more hamburger)
3/4 lb hamburger
2 cans tomatoe soup
2 cans stewed tomatoes
2 cans beef consomme (can use beef boullion)
1 quart water
2 sticks celery coarsely dices
1 TBLSP Worchestershire Sauce
Dash Tobasco
2 onions, diced
1/2 tsp basil
1 tsp parsley
2 zucchini (or 1 can green beans)
1 cup sliced carrots (I put these in first as they take longer to cook)
1 cup potatoes, cubed
1 c shroodles (or any kind of pasta that you like)

Can be cooked in crockpot for several hours or can be cooked on the stove for about 3o minutes or until vegetables are done.