Recipe: Bacon Ranch Potato Salad and Italian Vegetable Bake - recipes for JH

BACON RANCH POTATO SALAD

3 pounds new potatoes (cut into 1/4-inch slices)
1/3 cup cold water
1/2 cup Miracle Whip salad dressing
1/4 cup ranch flavored dressing
1/4 tsp salt
1/4 tsp pepper1/8 tsp garlic powder
6 slices bacon (cooked crisp and crumbled)
1/2 cup celery slices
1/2 cup red pepper strips
1/2 cup sliced green onions

Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain.

Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well.

Refrigerate for at least 30 minutes before serving.

Yield: 16 servings or about 8 cups

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ITALIAN VEGETABLE BAKE

28 oz canned tomatoes -- whole
1/2 lb fresh green beans -- sliced
1/2 lb fresh okra -- in 1/2 lengths
3/4 c finely chopped green bel peppers
1 tb chopped fresh basil
1 1/2 ts fresh oregano -- chopped
3 7long eggplant, pared -- in 1 chunks
2 tb grated parmesan cheese
1 onion -- sliced
2 tb lemon juice
1 zucchini -- in 1 cubes

Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes & reserved liquid, onion, green beans, okra, green pepper, lemon juice & herbs. Cover & bake at 325 F for 15 minutes.

Mix in zucchini & eggplant & continue baking, covered, for 60 minutes until vegetables are tender. Stir
occasionally.

Sprinkle top with Parmesan cheese just before serving. [If
fresh herbs are not available, use 1 tsp. dried crushed basil & 1/2 tsp. dried crushed oregano. Also a 10-oz. package of frozen okra may be substituted for the fresh.

Yield: 18 Servings