Spinach Orzo Salad from a parent at my school

1 16oz. pkg. orzo
6 cans of chicken broth + 6 cans of water
2 Tbs. olive oil
1 C. julienned fresh basil
3/4 C. toasted pine nuts
1 bunch green onions chopped
1 bunch fresh spinach (bag)
2 Tbs. lemon juice
1/4 C. olive oil

OPTIONS TO ADD:
1 1/2 C. crumbled feta
dried cranberries
salad starters Honey Roasted sliced almonds
red peppers
tomatoes
olives
**Whatever you'd like!

Directions:
Cook orzo in chicken broth and water and drain. Toss in 2 Tbs. oil. Allow to cool. Combine with basil, spinach, nuts, onions, and whatever additions you choose. Whisk lemon juice and 1/4 C. oil and gently mix. Add salt and pepper to taste.

My Aunt Val's Florida Zucchini Appetizer

Ingredients:
4 eggs, slightly beaten
3 cups thinly sliced zucchini (about 4 small)
1 cup of Bisquick
1/2 cup finely chopped onion
2 Tbs. snipped parsley
1/2 tsp. salt
1/2 tsp. dried marjoram or oregano
1/2 cup vegetable oil
_____
sea salt
(maybe add hot sauce or permesan cheese)

Directions:
Heat oven to 350 degrees
Sorat a 13x9x2 pan
Mix all ingredients (except sea salt).
Spread into pan.
Sprinkle with sea salt.
Bake until golden, about 25 minutes. (mine took longer)
Cut into 2 inch squares.

Makes 4 dozen