Moist Oatmeal Pancakes

“ Now, don't judge them before you try them.  Granted, they haven't had complete success with tasters, but everyone besides my husband have loved them and I've made them for many audiences.  So, try them.  They're actually pretty yummy!  And great for getting your family to eat oatmeal and rotate that food storage..” Sara Sandburg
Moist Oatmeal Pancakes

2 C quick-cooking oatmeal
1 1/2 C milk
1/2 C sugar
1 tsp baking powder2 eggs, well beaten
dash of salt
1/4 t cinnamon
Mix all ingredients; beat into thin batter.  Cook on greased griddle until done.  If batter is not thin enough to pour, add a little more milk.  I like them topped with apple sauce and powdered sugar, but whatever works.  Enjoy!

Zucchini Casserole

“Vegetable garden season and I love it!  This is actually super yummy.  I'm surprised every time I make it how much I like it.” Sara Sandburg

2 lbs zucchini, sliced/quartered (6-8 cups...I usually do 8ish)
1/4 cup chopped or sliced onions
1 can (10 oz) condensed cream of chicken soup
1 cup Sour Cream
1 cup shredded carrots1 pkg (8 oz) herb-seasoned stuffing mix
1/2 c (1 stick) butter, melted
Cook zucchini and onion in boiling salted water for 5 minutes.  Drain.  Set aside.  Combine soup and sour cream.  Stir in carrots.  Fold in the drained squash and onion.  Combine stuffing mix and melted butter.  Spread half of stuffing on bottom of a baking dish.  Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.

Bake at 350 for 25 to 30 minutes, uncovered.  Makes 6 servings.