There’s nothing better than a summer picnic! I love being outdoors, enjoying beautiful weather and the company of family and friends. I especially enjoy listening to bullfrogs croaking, birds singing and kids giggling?or shrieking with delight as they chase one another with water balloons and squirt guns.

I also think summer picnics are a good opportunity to branch out from the standards: fresh fruit, potato salad and baked beans. I wanted to make use of fresh vegetables from our garden, too. So this weekend I served something new that was a real hit with my family and friends.

Try the following Lemon Orzo Primavera, courtesy of  www.allrecipes.com. I’d love to know what you think of it!

Lemon Orzo Primavera

INGREDIENTS

1 tbsp. olive oil
1c. uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1 lemon, zested
1 tbsp. chopped fresh thyme
1/4 c. grated Parmesan cheese

DIRECTIONS

Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Planting will soon be getting underway, and after a long day’s work in the field, a hearty meal  is just the fix.  Here is a recipe for Pork Chop and Stuffing Casserole.  The combination of tender pork chops and vegetables makes this a great suppertime option on a brisk spring evening!

Pork Chop and Stuffing Casserole

1 box stuffing mix
1-1/2 c. milk
3 T. flour
1 c. shredded cheese
1 tsp. oil
2 lbs. boneless pork sirloin chops
2 c. broccoli florets
1 c. sliced mushrooms
1 can Italian diced tomatoes
1 tsp. dried oregano leaves

Preheat oven to 350 degrees.

Prepare stuffing mix as directed on the box and set aside.

Beat milk and flour together in a large microwaveable bowl and microwave on high for 4 minutes stirring after 2 minutes. Add cheese, vegetables and seasoning and mix well.

Brown pork in hot oil in an oven-safe nonstick skillet on both sides and cover with vegetables.

Top with stuffing and bake for 25-30 minutes or until heated through.

Cavatelli is another casserole favorite in my family.  I like to prep meals for the week ahead of time when meetings and kids activities keep us on the run.  This casserole can be thrown together ahead of time and kept in the refrigerator until you need it.

Cavatelli

1-16oz. package jumbo shell pasta
1lb. ground Italian sausage
1lb. ground beef
48oz. (3lb.) jar spaghetti sauce– Prego Traditional is our favorite
8oz. jar taco sauce
2 tsp. Italian seasoning
16oz. shredded mozzarella (1/2 in casserole, 1/2 on top)

Cook the pasta, brown the meat, and then mix all the ingredients together.  Put cheese on the top, and bake at 400 degrees for 20-30 minutes.  If you refrigerate before baking it will need to bake longer- maybe 45 minutes.

I’m always looking for new recipe ideas, share your favorites with us in the comment box below!

This dish is fun to put together for a twist on the traditional spaghetti meal.

Spaghetti in a Pie

Pie Shell:
8 oz. spaghetti
2 T. margarine
1/3 c. Parmesan cheese
2 eggs, beaten

Filling:
1 c. cottage cheese
1 c. shredded mozzarella cheese

Sauce:
1 lb. ground beef
1/2 c. chopped onion
15-1/2 oz. jar spaghetti sauce

Cook spaghetti. Drain. Stir in margarine, parmesan cheese and eggs. Form mixture into a crust in an 8×8″ pan.  Cook in microwave uncovered at 80-90% power for 2-3 minutes or until set.

Brown beef with onion. Stir in spaghetti sauce and simmer for 3-5 minutes.

Spread cottage cheese over crust. Fill with sauce mixture. Cook (covered) for 6-7 minutes. Top with mozzarella. Cook 1 more minute. Let stand 8-10 minutes before serving.

After a large Christmas meal we are all left with a refrigerator full of leftovers. This Ham and Hashbrown Casserole recipe makes great use of some of that leftover Christmas Ham.

Ham and Hashbrown Casserole
2 lbs. frozen hash browns, thawed
3/4 c. butter or margarine, melted
1/2 tsp. pepper
1 can cream of chicken soup
1 (8 oz.) carton sour cream with chives
1 dollop regular sour cream
1-1/2 to 2 c. shredded cheddar cheese **
1-1/2 c. cubed ham
Corn Flakes

Grease 9×13 pan and place hash browns on the bottom of the pan.

Melt margarine, then mix together with pepper, soup, sour cream and cheese. Add ham and pour over potatoes. Top with crushed Corn Flakes.

Bake at 350 degrees, covered for 45 minutes. Uncover the casserole and bake for an additional 15 minutes.

NOTE: can use 1-1/2 c. shredded cheddar cheese and then slice Velveeta on top to make it creamier.

Do you have some recipes that you make up after the holidays to make good use of holiday left overs?  Share them with us in the comment box below!

This recipe is a Christmas dinner favorite in the Latham family submitted by Linda Latham of Alexander, Iowa.  Thank you Linda for sharing this recipe with us!

Scalloped Oysters

1 pint oysters (or two cans- cheaper)
2 c. medium-course cracker crumbs
1/2 c. butter or margarine, melted
3/4 c. light cream, I use canned evaporated milk
1/4 c. oyster liquor
1/4 tsp. Worcestershire sauce
1/2 tsp. salt and a little pepper

Drain oysters, reserve liquor. Combine crumbs and butter. Spread 1/3 of crumbs in greased 8×1-1/4 round pan. Cover with half of the oysters, sprinkle pepper. Using another third of the crumbs, spread a second layer. Cover with remaining  oysters. Sprinkle with pepper. Combine cream, oyster liquor, Worcestershire and salt. Pour over oysters. Top with last of crumbs. Bake at 350 degrees for about 40 minutes. Serves 6.

Have any Christmas dinner favorites of your own?  Share them with us in the comment box below!

Making home-cooked meals is something that I really enjoy doing- when I have the time! Time is in short supply for many moms like me who find themselves working every day and then chauffeuring kids to various activities every night.

That’s why I try to make meals ahead of time, freeze them and save “prep time” during the busy week. Other times I make casseroles (one-dish meals) in the morning, so I can simply pop them in the oven at the end of the day. I also love crock-pot recipes. In fact, that’s the only way I’ve ever cooked a roast! Roast Pork with Raspberry Sauce tastes “gourmet” but can easily be served on a weeknight.

Here is the recipe for one of our family favorites Roast Pork with Raspberry Sauce.  Fast AND easy to make.  Do you have great one-dish favorites of your own?  Post them in the comment box below or email them to laura@lathamhybrids.com and we will post it for you!

Roast Pork with Raspberry Sauce
1 3-4lb. boneless pork loin roast
1 tsp. salt
1 tsp. ground black pepper
1 tsp. ground sage
1 12 oz. package frozen raspberries, thawed
1 1/2 c. sugar
1/4 c. white vinegar
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 c. cornstarch
1 tbsp. lemon juice
1 tbsp. butter, melted
3-4 drops red food coloring

Cooking Directions:
Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1-1/2 to 2 hours or until meat thermometer registers 155 degrees F. Meanwhile, drain raspberries; reserve liquid, adding water if necessary, to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat; stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce. Makes 10 servings.