CUCUMBER SANDWICH APPETIZERS

From Vicky Balderson of Oldhams

INGREDIENTS:

	2 cucumbers
	3 small pkgs. cream cheese
	1 pkg. dry onion soup or vegetable soup mix
	1 T mayonnaise
	Dash of salt
	Bread, flattened & cut into circles

DIRECTIONS: Peel 1 cucumber and finely grate. Drain 10 minutes on paper towels. Combine with softened cream cheese. Add soup mix, mayonnaise and salt. Spread on bread circles, about 32. Slice second cucumber with skin on and place one slice on each sandwich.

AVOCADO CORN SALAD

From Debbie Massie of Amissville

INGREDIENTS:

	4 ears of corn
	1 pint cherry or grape tomatoes
	½ cup red onion
	3 avocados

Dressing:

	4 T olive oil
	1 t grated lime zest
	2 T fresh lime juice
	½ cup cilantro
	½ t each salt and pepper

DIRECTIONS: Cook corn in boiling water and set aside to cool. Cut tomatoes in half and finely dice red onion. Combine in serving bowl. Cut corn off cob and add in when cool. Prepare dressing and add. Chop avocado and mix in gently. Refrigerate until ready to serve.

TILAPIA BURGERS WITH WATERMELON SALSA

From Jennifer Haas of Gainesville

INGREDIENTS:

	11⁄2 lbs. tilapia, fresh or frozen and thawed
	1 large egg + 1 egg white, lightly beaten
	2⁄3 cup seasoned panko bread crumbs
	2 garlic cloves, minced
	2 T dijon mustard
	1 t salt
	½ t black pepper
	½ t dried basil
	1 t smoked paprika
	1 t onion powder
	1 cup cubed watermelon, chopped
	¼ red onion, chopped
	½ jalapeno, seeded and chopped
	½ cup cilantro, chopped
	Juice of 1 lime
	1 avocado, sliced
	Whole wheat buns

DIRECTIONS: Add tilapia to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, and spices. Mix until combined, then form tilapia into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet coated with cooking spray over medium heat. Cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers. While burgers are cooking, combine watermelon, onion, jalapeno, cilantro and lime juice with a pinch of salt. Once burgers are ready, serve on toasted buns with avocado slices and salsa on

top. Makes 6 burgers.

GARDEN MEDLEY

From Barbara Cheatham of Gladys

INGREDIENTS:

	2 T olive oil or margarine
	1 medium onion, thinly sliced
	1 large zucchini, thinly sliced
	4 medium yellow squash, thinly sliced
	1 medium green pepper, cut into thin strips
	3 medium tomatoes, peeled and quartered
	1 t salt
	Dash of pepper
	1 cup grated Parmesan cheese

DIRECTIONS: Heat oil in wok or large skillet, coating sides and bottom of pan. Add onion, stir fry briefly. Stir in zucchini, yellow squash, and green pepper. Cook 2 or 3 minutes. Add tomatoes, salt and pepper; stir well. Sprinkle Parmesan cheese over veggies and toss mix gently until cheese melts and veggies are of desired tenderness.

SQUASH & STUFFING BAKE

From Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	2½ pounds sliced yellow squash
	3 T finely chopped onion
	1 cup shredded carrots
	10 ¾-oz. can Campbell’s Healthy Request cream of chicken soup
	1 cup sour cream
	6-oz. package Stove Top stuffing mix for turkey
	½ cup melted butter

DIRECTIONS: Preheat oven to 350°F. Cook squash and drain. Add onion, carrots, soup, and sour cream to drained squash and stir until combined. Combine stuffing and butter. Spread half the stuffing in a 9¾ x 9¾ x 2-inch round or square baking dish. Spoon squash mixture over stuffing. Top with remaining stuffing. Bake 35-45 minutes. 

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