Ty Abshire, Director of Facilities at Wernle Children's Home, is our guest this month. One of his jobs is to manage the menu for 85 boys and the staff at Wernle.

Norma and Ty do a great job and present us with 2 delicious (and easy) dishes!

>> Visit Wernle's website.

¼ C of pine nuts, almonds or your favorite nut
1 8oz. pkg of Gorgonzola cheese
½ C zucchini, sliced
½ C yellow squash, sliced
½ C mushrooms, sliced
¼ C red onion
¼ C green onion
¼ C yellow pepper
¼ C red pepper
1 C your favorite pasta
1 splash of olive oil
¼ tsp salt
¼ tsp pepper
¼ tsp Thyme
¼ tsp Basil
1 TBS garlic, minced
Optional, your favorite vegetables

Cook pasta in salty water. Sautee you vegetables in olive oil with the garlic and other spices. Add pasta when the vegetables are hot. Fold together with the cheese. Serve, accompanied with garlic bread and a nice spring mixed salad.

Chocolate Cherry Pie

2 cans cherries packed in juice or syrup
4 TBS corn starch, combined with 4 TBS water
1 pkg pie crust (top and bottom)
4 plain chocolate bars, broken into pieces
2 tsp granulated sugar

Drain cherry juice or syrup into a saucepan. Heat the juice, whisk in the cornstarch mixture, and stir until it thickens.

Fold cherries into the hot jelled cherry juice. Pour into pie crust. Spread crumbled chocolate bars over top. Put the top crust on and sprinkle with sugar.

Bake at 350 degrees for 20-30 minutes until the curst is golden brown. Server warm. Hint: This is very good baked in an iron skillet.