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    You are in: Home / Cookbooks / Zaar Stars
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    18 recipes in

    Zaar Stars


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    When I was growing up, my mom worked full time as a teacher in the special needs program at our school, had a husband and two kids to look after, so my brother and I didn't get lunches packed from home a lot. We also went to private school (same one where my mom taught) so we spent 13 years each in the same place day after day and we really got to know the cafeteria staff well, which was a blessing and a curse, because they watched over us and if we didn't order the hot meal more than once a week, or had soda instead of milk at lunch mom knew and we were in trouble and don't even get me started about the candy bars, (they had been given express orders to not let us buy them!). Wednesday was spaghetti day and they served creamy Italian spinach and garlic bread with it! Everyone in the whole school loved that spinach some kids ate double orders of that and nothing else for lunch. It was a "secret" recipe so they wouldn't divulge it to anyone and we only got to have that creamy yummy goodness on Wednesday afternoons. When I was a junior and a senior in highschool, I had last lunch (with 4k-10th going before) and they always ran out of that spinach. My mom mentioned how I liked it so much and was so sad I didn't get there in time to have it anymore and lo and behold from that day on every Wednesday I was presented with a special bowl of spinach they had put aside just for me. They eventually gave the recipe to my mom, we scaled it way down and we don't have spaghetti in our house without it. So enjoy a trip to my elementary, middle and highschool cafeteria. Note the stage in the back ground and the basketball goals hanging from the ceiling. And I hope you enjoy this as much as I do.

    Recipe #404109

    This is from thatsmyhome.com It sounds like it would be delicious with some creamy potato soup :)

    Recipe #382685

    We make this alongside just about anything we grill! Enjoy! Also, the bread I use is French Tart's Recipe #340621!

    Recipe #417218

    From the fix it and forget it lightly cookbook. Creamy and yummy, but not very guilty. We like this served over brown rice or herbed rice. Please note that the cooktime is for chicken breast halves NOT whole chicken breasts. Adjust accordingly. Also, this is intended for crockpots with heating elements in the sides and bottom not the ones with heating elements on the bottom.

    Recipe #410720

    From Kraft Foods. I love citrus and chicken together! I like to double the sauce and use half as a quick marinade!

    Recipe #388855

    This sounds great. I always love new recipes for my ABM! This is posted for ZWT. Source: razzle dazzle recipes

    Recipe #426062

    I love peas. This is different from my other recipe I have posted. I prefer to use this one as sort of a filling for a pita for lunch OR for a side dish at a potluck, party or cookout. Make this healthier by using turkey bacon or chopping the bacon first to render out more of the fat. Also, try using low fat mayo and sour cream. I never use fat free of both, but I will use low fat mayo and fat free sour cream to make it even better for me! From southern cooking.

    Recipe #399277

    One of my favorite crock pot recipes. Great for cold winter nights when the days are short and the nights are long dark and cold! Warms you from the inside out! From bettycrocker.com This note is on the website with this recipe: Note: "This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature."

    Recipe #385221

    Yummy side dish. I love peas! Use low fat milk for a lighter sauce or half and half for a richer sauce. I usually use what I have on hand. Sometimes I add a small handful of swiss cheese and a small handful of grated parmesean cheese to make it even yummier! I also find canned mushrooms work well in this if you are not against all things canned :) This is from southern cooking.

    Recipe #399280

    Posted for ZWT6 "Mention to the average American that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty and nutritious meal. So, just in case you are still wondering what we are talking about, here's the recipe, which would provide a meal for two. NOTE: While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea!"

    Recipe #423427

    From Reynolds Wrap cookbook, I changed the name because I think it sounds more fun :)

    Recipe #384183

    This is the way we like our chicken parmesan -- I get rave reviews everytime I serve it and always get asked for the recipe! It is a really easy recipe -- but you do need to do some of your prep the morning (or night before) you plan to serve it. Also, to shroten time, use already prepared marinara sauce. We don't like the way it tastes, so I always make mine at home, but if you like it, I think it would be just fine. Or a lot of the time, I make a huge batch of the marinara sauce and keep it in the fridge so I have it handy for this recipe, pizza or spaghetti. So you could make it the night before and then just bring it to room temp before cooking. The list of ingredients looks long (and I guess it is) but this is a really simple dish to prepare.

    Recipe #405993

    From Folk's Folly Steakhouse in Memphis, TN. This will fill you up if you eat it by yourself. This plus one slice of french bread is a divine dinner! Ripley tomatoes are from Ripley, TN and I have no clue if you can get them outside of TN & MS. If you can't get one, just get the biggest firmest one you can find! Ripley tomatoes are so red they almost look fake when they are ripe. Use low fat cheese and dressing to save calories. I use fresh ground black pepper and fresh ground sea salt. I use a TON of basil b/c I LOVE it -- use it to taste. PS This is the ONLY way I eat tomatoes -- period. Cook time is assembly time and serving size depdends on if you serve it alone or as a side.

    Recipe #391469

    Good quick appetizer! DH and I often snack on this while I am cooking dinner when we are really hungry and just need a little something to tide us over! I used chopped sundried tomatoes since I HATE raw tomatoes -- but if you like them by all means use the raw ones! :) This is from Kraft Foods!

    Recipe #386341

    Super easy from Smuckers! Mmmm! I am going to update this to say that like Littlemafia pointed out the amount of caramel seems to be rather a lot so I just usually squeeze it in to taste and in fact have never actually measured it. :) Enjoy!

    Recipe #412614

    From Cuisinart's website. Good for fish or chicken! Grilled Tilapia + this sauce = yummy!!! Also good with fried fish or on a fish sandwhich! Cook time is resting time.

    Recipe #384050

    From Betty Crocker. Lovely recipe for a crisp fall morning. I don't use the syrup, because it is not my favorite thing. Sometimes I skip the whole bisquick thing and use a premade crust.

    Recipe #391298

    This soup is my version of Demos' Restaurant's baked chicken soup. I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos' is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side. However, I do know that this is yummy and filling. PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken and I do not recommend it for this soup!

    Recipe #381521


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