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This recipe is for Spinach Casserole. 
The name isn't the best, but it's a great easy and cheap dish.  I've even served it to guests,
and it has gotten good reviews.  Which probably says as much about the kind of
people that come over to my house as it does about the recipe. 

Anyway, here it is!  Enjoy!

Ingredients:

2 c. instant rice
1 can cream of mushroom soup plus enough milk to fill up the same can
about 3/4 of the way.
1 10-oz box of frozen chopped spinach.
1 pkg. shredded cheddar cheese
Italian-style bread crumbs, or crumbled Ritz Crackers, or crumbled
potato chips for topping.

Cook the instant rice per package directions.

Thaw the spinach and squeeze most of the water out.

Combine the mushroom soup, milk, and spinach in a saucepan and heat
until it's a soupy mess.

Spread half the rice in the bottom of an ungreased casserole dish, top
with half the spinach/soup stuff, and then top that with half the
cheese.  Then repeat layers, and top with the bread crumbs or whatever.

Cook at 350 for about half an hour or until bubbly and golden brown.

Warning:  This is white trash cuisine at its finest.  Do not try to turn
it into health food by using brown rice, low-fat cheese or soup, fresh
spinach, or God forbid, unsalted or whole-wheat crackers as topping.  I
have experimented with each of these items, and they all made it taste
gross. 

Carrie
Elkins Park, PA

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Hi tOdd (and rOscoe)!

Here is a seriously yummy and super-easy snack recipe
- AND it's good for you (mmm, fiber!). Plus, it's sort
of in the same snack family as your favored Wasabi
Peas.

Roasted Chickpeas
=================

Ingredients:

1 large can of chickpeas (aka garbanzos) , drained and rinsed

2 tablespoons olive oil

1 teaspoon seasoned salt (I use Spike!, but any will work)

a few shakes of black pepper

a few drops of your favorite hot sauce

Directions:

Throw all of the ingredients in a large plastic zipper
bag, and shake really well until all the chickpeas are
coated with the seasonings. (You could also just use a
big bowl and a spoon or what have you.)

Dump the contents of the bag (or bowl or what have
you) onto a baking sheet, spread evenly, and roast in
the oven for 30-40 minutes on 375 F (go in there with
a spatula after about 15-20 minutes and stir 'em
around a little bit to make sure the chickpeas are
being evenly roasted). The chickpeas are done when
they look a couple shades darker and are just slightly
crunchy.

Let 'em cool a bit before munching.

Note to roscOe:
My pooch Ira goes bananas for these - work on tOdd a
little bit, maybe he'll share. And don't worry, these
aren't too hot.
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Not sure how active you site is.  I just ran across it in my search for the perfect Petro recipe.  Yes, Petro's is still alive and well.  There is at least one in Johnson City, Tennessee, and I believe more than that in Knoxville, Tennessee.  I'm not entirely sure, but I was under the impression that Petro's was a local franchise, and maybe even had it's start in Tennessee.  Granted that's been years, and years ago, but that's what I recall from my first trip to one.
 
Cheers!
 
Deke

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ChilyMac

Ingredients:
1 box Macaroni and Cheese (add real cheese with the powdery stuff if you want)
1 can chile
(throw some weird stuff like ketchup if you want)

How you make it:
follow instructions on mac & cheese box and make it. then heat up the chile. lastly, mix the chile with the mac & cheese and throw in some weird stuff. Eat it, It's good!

its quick, its easy and it tastes really good. This is what makes lunch great.

Austin M
Bellingham Washington

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