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From Pat Barger’s CK, adapted from Reader’s Digest Quick Thrifty Cooking Preheat oven to 375 degrees. Combine 1 1/2 lb minced ham, 1 1/2 lb ground pork, 1 1/2 c fine dry bread crumbs, 1 1/2 c very finely chopped onion, 3 lightly beaten eggs, 2 1/4 c milk,...

Recipe from Pat Barger at Queen Anne CK. I had had Jennifer Raymond’s book  Fat Free and Easy for quite a while before I realized that the vegetable portion of Very Primo Pasta and Shepherd’s Pie were exactly the same. So here goes. Make the veggies and either use...

From Pat Barger, adapted from About.com/Busy Cooks Cook 24 manicotti shells according to package directions. Drain, rinse in cold water and set aside. Cook  3 c diced onion, 6 cloves garlic,minced and 2 green bell peppers, seeded and finely diced in 6 T olive oil until tender. Add  4c...

From Pat Barger at Queen Anne CK, adapted from Cooking Light Jan 2000 Preheat oven to 350 degrees. Combine 1 1/2 c ketchup, 1 1/2 T worchestershire sauce, 1 T chili powder and 1 1/2 T red wine vinegar. Place 1 1/2 slices of white bread in food processor;...

From Pat Barger, adapted from Dream Dinners by Allen and Kuna In a bowl combine 4 c nonfat cottage cheese, 2 c shredded skim mozzarella cheese, 1 c shredded Parmesan, 4 eggs, 2 t oregano, 2 t basil, 2 t salt and 1 t black pepper. Spoon or pipe...

From Pat Barger at Queen Anne CK, adapted from Reader’s Digest One Dish Meals Sprinkle 1 T salt and 3/4 t pepper over 3 lb ground beef. Form into 12 patties. Heat 1/4 c oil in a skillet. Brown patties 3 minutes on each side. Remove to plate. Heat...

From Pat Barger: To make perfect brown rice, which is good freshly cooked, refrigerated or frozen: In a dry sauce pan, toast the rice as if you were popping pop corn. Shake the pan to swirl it around over medium heat until it starts to pop and brown slightly....

From Pat Barger at Queen Anne CK Melt 6 T butter in a large saucepan. Add 1 1/2 c diced onion and 3 cloves minced garlic. Cook uncovered 1 minute. Add 3 c bulgur, stir for 1 minute to coat with butter. Stir in 6 c broth (flavor to...

From Pat Barger: Adapted from Helen Meyer’s Freezer Cookbook It is good to make this a day ahead of time and let the flavors blend before serving or freezing.  In Key West and Cuba it is usually served over yellow rice. Heat 1/4 c olive oil in a Dutch...

From Pat Barger at Queen Anne CK, adapted from Vegetarian Times, 1995 In a large pot heat 2 T oil. Add 4 cloves minced garlic, 2 c diced onion and 2 diced green peppers. Saute until tender crisp (onions are transparent.) Add 4 15 oz cans of diced tomatoes,...