Garlic Chard Penne & Chreese

1 bunch chard, as much garlic as you want!,

plenty of olive oil, 1 box Road’s End Organics Macaroni & Chreese PLUS 1 cup pasta, 1 cup tomato sauce

Directions

1. Remove stems of chard, tear chard into small pieces, wash well in sink.

2. Mince garlic.

3. In a large pot, heat olive oil; add garlic and sizzle it for a moment; then add chard (leaves should still be wet). Stir frequently; keep covered but with the top slightly ajar to allow some steam to escape. When chard is limp, remove from flame.

4. Boil pasta from 1 box of Road’s End with one additional cup of pasta.

5. Drain and rinse pasta.

6. In a saucepan, add packet of Chreese powder to 1 cup tomato sauce; heat and stir till it thickens.

7. Combine pasta, chreesey sauce, and garlicky chard.

Green Bean Casserole

1 package Road’s End Organics Shiitake Mushroom Gravy Mix, prepared 1/2 cup plain soy milk 1 tsp. soy sauce salt and pepper to taste 4 cups cooked cut green beans 1 1/2 cups french fried onions

Directions:

• Preheat oven to 350 degrees
• In a 1 1/2 quart casserole dish, combine gravy, soy milk, soy sauce, salt & pepper, beans, and 2/3 Cup onions.
• Bake for 25 minutes, or until hot.
• Stir well and then top with remaining 2/3 Cup onions
• Bake 5 minutes more or until onions are golden.

Makes 6 delicious servings

Steve’s Mac And Chreese Casserole

1/2 medium onion, diced

3 cloves garlic, crushed

2 Tbsp. Olive Oil

1/2 Can of Sweet Peas

Several Dashes of Hot Sauce

1 boxes of Original Whole Wheat Mac & Chreese

Prepare Mac and Chreese like normal.

While macaroni is cooking, lightly sauté one half medium onion and three cloves crushed garlic in a little olive oil until onions are translucent, Drain most, but not all water from macaroni and add chreese plus two tablespoons olive oil, Add one half can of drained sweet peas (at room temperature) and sautéed onions and garlic to macaroni mix, Mix thoroughly and enjoy.