I’ve heard the word “Frittata” before, but never even knew what is was. Laura made this Frittata for our LIFE group recently, and it was delicious.

Spinach and Potato Frittata from Laura Buhl (from Allrecipes.com)
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Laura said: The only change I made was to finish it up in a 375 degree oven for about 8 minutes or so.

Laura made these for our LIFE group last week, and they were delicious!! Thanks for the recipe, Laura.

Raspberry Oat Bars - submitted by Laura Buhl (from Allrecipes.com)
3/4 cup butter, softened
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1(10 ounce) jar raspberry preserves

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch pan. In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

laura said: “I made several changes to this recipe. I substituted in one cup of whole wheat flour, used only 1 cup of jam, and added 2/3 cup chopped dates and 1/2 cup chopped walnuts to the dry mixture. Also, don’t spread the jam all the way to the edges to prevent burning. The recipe says to bake it up to 25 minutes, but I felt even 20 minutes, which I did, verged on burning.”

Mandarin Salad from Karen Bradley
Dressing:
½ tsp salt
Dash pepper
2 Tbsp sugar
2 Tbsp vinegar
¼ cup oil
1 Tbsp parsley

Salad:
¼ cup sliced almonds
1 Tbsp + 1 tsp sugar
¼ head lettuce
¼ head romaine
1 cup chopped celery
2 green onions with tops, thinly sliced
1 - 11 oz can mandarin oranges, drained

Make dressing and refrigerate until needed. Cook almonds and sugar over low heat in heavy pan until almonds coated. Cool and break apart. Five minutes before serving salad, add oranges and almonds to greens. Shake dressing vigorously and pour over salad. Toss well.

Cheesy Potatoes from Karin Bradley

2 lb frozen hashbrowns
12 oz grated sharp cheddar cheese
1 can cream of chicken soup
1 pint (16 oz) sour cream
¼ cup chopped onion
¼ cup melted margarine/butter
1 tsp salt
1 tsp pepper

Topping (mix together):
2 cups crushed cornflakes
¼ cup melted butter

Mix all ingredients except for topping and put in 9×13 pan. Put topping on. Bake at 350 for one hour.

Oriental Salad Slaw from Sarah Wilkening

2 bags broccoli-coleslaw salad (found in produce section near pre-cut veggies)
2 oz slivered almonds
4 oz sunflower seed kernels
2 bunches green onions

Dressing:
1/4 cup olive oil
1/4 cup canola oil
1 Tbsp balsalmic vinegar
6 packets Splenda

Chop onions and mix first 4 ingredients together. Combine dressing ingredients together and toss into greens (add salt to taste.) Serve immediately, or let sit in fridge.