Lemon Dream Cake

1 box french vanilla cake mix, mixed according to directions
1 can lemon pie filling
1 can lemon frosting
1 pkg. cool whip, thawed. (8 oz.)
Mix cake mix according to directions and pour into 13x9 pan. Drop pie filling onto cake mix. Take a knife and swirl through it. Bake 350 degrees for 40 minutes or until middle does not jiggle. Let cool completely. When cake is cool combine frosting and cool whip and spread over cake.  Refrigerate.

Marty's Special Mexican Casserole

2 c. cooked, shredded chicken

1 can drained corn

1 diced onions

1/2 c. chopped red pepper

1 can black beans, rinsed and drained

2 c. medium salsa

1 can green chilies

Salt and pepper

8 flour tortillas (or corn) if desired

2 c. shredded cheddar/jack cheese

4 large eggs

2 1/4 c. milk

Mix first 8 ingr. together. layer in a 10x13 casserole dish using 1/3 of mixture. Layer 1/3 cheese, 1/3 tortillas. Repeat. Beat eggs and milk and pour over mixture. Bake 350 degrees, 45 minutes. Before serving sprinkle with a little cheese, serve with sour cream.

Cherry Tomato Squash Bake

1 1/2 c. half moon sliced zucchini
1 1/2 c. half moon sliced yellow squash
3 c. half moon sliced cherry tomatoes
2/3 c. panko bread crumbs
1/4 c. fresh grated parmesan cheese
3 tbsp. chopped parsley
1 clove garlic, minced
1 teas. grated lemon zest
1/2 teas. salt
1/4 teas.pepper
1 tbsp. oil
400 degree oven. 9 in square glass pan greased.
Spread squash and tomatoes on bottom of dish.
In medium bowl mix remaining ingredients except oil until well blended. Sprinkle with oil.
Bake uncovered 30 minutes or until light brown and bubbly.

Lemon Pudding Cake

3 tbsp butter

1 c. sugar

3 egg yolks

1/3 c. flour

1/4 c. lemon juice

1 teast grated lemon rind

1 c. mild

3 egg whites

1/4 teas salt

Heat oven to 350.

Cream butter, add sugar and cream together. Add beaten egg yolks, mix unwell. Hand stir in flour, lemon juice, grated rind and milk in order named.

Beat egg whites with salt until stiff but not dry, fold in last.

Turn into greased pan. Set pan in hot water and bake for 35 minutes

Can be served as is or turned upside-down for effect.

Marty's Key Lime Pie

Lime Filling:

4 teas. grated zest plus 1/2 c. strained lime juice, 3-4 limes

4 large egg yolks

1 14 oz can sweetened condensed milk

Graham Cracker Crust

10 full graham crackers, processed to fine crumbs (1 1/4 c.)

3 tbsp. sugar

5 tbsp unsalted butter

Whipped Cream Topping

3/4 c. heavy cream

1/4 c. confectioners sugar

1/2 lime, slice thin and dipped in sugar

Marty's Heavenly Dessert

13x9 pan, ungreased

Crust:

 Mix like pie dough, 1 1/2 c. flour, 1 stick cold margarine, 1/2 c. chopped nuts

Press into pan and bake 350 for 15 minutes.

2nd layer:

Beat until smooth:

8 oz cream cheese

1 c. powdered sugar

1 c. cool whip

Spread onto cooled crust.

3rd layer

Mix as for pudding; when thickened spoon over cheese mixture:

2 regular packages instant pudding mix

3 cups of milk

*Variation:

Put layer of fruit on top of cheese mixture

Aunt Marty's Mulligatawny Soup with Jasmine Rice

1 tbsp. olive oil

1 tbsp Thai Kitchen green or red curry paste

1 medium red onion, peeled, diced very fine

3 cloves garlic, minced

6 medium carrots, peeled and diced

2 stalks celery, chopped

2 medium apples, peeled, cored, diced

1 medium sweet potato, peeled and diced

1 quart vegetable broth

1 c. coconut milk

Juice from 1-2 medium limes, as needed

1 teas raw agave nectar or sugar

Salt and pepper to taste

1 can chick peas, rinsed and drained

Chicken

Cook 1 pot Jasmine rice

Heat large pot to medium heat. As curry paste and oil. Add fruit and vegetables. Stir and cook until softened about 7 minutes.

Stir in broth, simmer stirring occasionally until veggies are tender. About 20-30 minutes.

Add coconut milk, lime juice as sugar. Stir. Taste to make adjustments. Warm but do not allow to boil. Puree soup. Stir in chickpeas, reheat

Serve over rice.