This week's column is dedicated to Kit, a computer whiz!


Three Cheese Broccoli Bake

1 cup biscuit mix

1/4 cup onion, chopped

1/4 cup milk

2 eggs

1/2 cup grated Parmesan cheese

12 ounces creamed cottage cheese

10 ounce package frozen, chopped broccoli, thawed and drained

4 ounces Monterey Jack cheese, cut into 1/2 " cubes

Mix biscuit mix, onion, milk and eggs about 20 strokes. Spread in a greased pie pan. Set aside. Mix Parmesan cheese, cottage cheese, broccoli and Monterey Jack cheese. Spoon evenly over batter in dish. Bake at 375 degrees about 30 minutes. Cool 5 minutes before cutting.


Easy Eggplant

1 large eggplant

1/2 cup butter, melted (may need additional butter based on size of eggplant)

Parmesan cheese

Italian bread crumbs

Thinly slice eggplant. Dip in melted butter. Combine equal amounts of Parmesan cheese and Italian bread crumbs. Dredge eggplant in mixture and place on cookie sheet. Bake at 450 degrees for about 8 minutes, turning once.


Zesty Beef Brisket

8 ounce bottle zesty Italian salad dressing

2 1/2 to 3 pound fresh brisket of beef

1 tablespoon flour

10 3/4 ounces beef consomme

oven-safe bag

In a large casserole marinate the brisket in the Italian dressing overnight. Place brisket in oven bag with flour. Add marinade and consomme. Twist tie bag shut and place in a casserole dish. Perforate bag in a few places on top to allow steam to escape. Roast slowly 325 degrees for 2 1/2 hours. Remove from bag. Save marinade and thicken into a "zesty" gravy.


Zucchini Bread

(Low Fat)

3 cups shredded zucchini

4 cups flour

1 cup plus 2 tablespoons sugar, divided

1/2 cup walnuts, chopped (optional)

1/4 cup packed brown sugar

5 teaspoons baking powder

1 tablespoons grated lemon rind

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups skim milk

1/4 teaspoon nutmeg

6 tablespoons oil

2 teaspoons vanilla

2 large eggs

Cooking spray

2 tablespoons granulated sugar

Preheat oven to 350 degrees. Press zucchini on several layers of paper towels; cover with additional paper towels; set aside. Combine flour, 1 cup sugar, nuts, brown sugar, baking powder, lemon rind, nutmeg, salt and cinnamon in a large bowl. Make a well in center of mixture. Set aside. In separate bowl combine milk, oil, vanilla and eggs; stir with a whisk. Add zucchini; stir. Add zucchini mixture to flour mixture; stir just until moist. Divide batter evenly between 2 (8-inch by 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon of sugar. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool 5 minutes in pans on a wire rack, remove from pans. Cool completely on wire rack.


Icebox Coconut Cake

2 cups sour cream

2 cups sugar

1 tablespoon vanilla

12 ounces frozen coconut

1 yellow cake mix

Mix sour cream, sugar, vanilla and coconut. Set in refrigerator overnight. Bake cake according to directions on package. Use two 9-inch round pans. When cooled, split layers to form 4 layers. Spread layers with refrigerated coconut mixture and frost. Let cake set in refrigerator 4 days before eating. If using a 9-by-13-inch pan, prick cake with fork when done and pour frosting over hot cake. Then refrigerate.


Our thought for the week: "Some people come into our lives and quickly go. Some stay for awhile and leave footprints on our hearts. And we are never, ever the same."