Summer Corn Soup (by Danielle)
Garden Recipes
From Sherelle Christensen and My Crazy Life Blog Readers July 2008
Creamed Peas & Potatoes (Sherelle Christensen) You'll need -about 2 c. fresh peas -about 5 c. fresh baby red potatoes Wash peas well and set aside. Scrub potatoes (leaving on peels) and slice into thick slices. Place sliced potatoes in a large pot and barely cover with water. Bring to a boil and add 3-4 chicken bullion cubes and 2 tsp. salt to water. Boil for about 8 minutes and then add 1 small chopped onion and the peas to the water. Continue to boil about 5-6 minutes. Remove from heat and drain, reserving about 1 c. of water. Return veggies and reserved water to pot and place on stove. Pour in enough milk to almost cover veggies. Add about 1 c. heavy cream and 3/4 stick of butter. Season with salt and pepper as desired and turn on to medium heat. Meanwhile, mix about 1 and 1/4c. of flour with enough water to make a thin paste. Slowly wisk the flour paste into the pot of veggies. Increase heat and bring to a light boil, stirring often. Remove from heat and serve.
Tangy Spaghetti Sauce for Canning (Sherelle)
-3 medium onions, chopped
-2 cups green bell peppers, chopped
-1 cup banana peppers, chopped
-2 pkg. fresh sliced mushrooms
-4 cloves minced garlic
-16 cups tomatoes, peeled and chopped
-3(12oz) cans tomato paste
-1/4 c. balsamic vinegar
-3 tablespoons brown sugar
-1 tablespoon dried oregano
-4 teaspoons canning salt
-2 teaspoons dried basil
-1 teaspoon black pepper
-1 teaspoon crushed red pepper flakes
-2 tablespoons Italian seasoning
-1/2 teaspoon cumin
Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.
Pickled Asparagus (Sherelle Christensen)
Trim and clean asparagus (to height of jar).
-1 c. canning salt
-1 quart apple cider vinegar
-3 quarts water
Bring to a boil to dissolve. In bottom of pint jar, put 1/8 tsp. alum and 1-2 cloves garlic, just less than 1 tsp. dill seed and dill weed. Add 1 slice jalapeño. Stuff jars tight. Pour liquid over asparagus leaving ½” head space. Process for 15 minutes in hot water bath.
NOTE: A double recipe of liquid fills 12 jars that are packed tightly.
Zucchini Casserole (Sherelle Christensen)
-6 c. grated or cubed zucchini
-1/2 c. chopped onion
-2 cans cream of chicken soup
-1 c. sour cream
-1 stick butter or margarine
-1 ½ c. shredded cheddar cheese
-1 c. shredded carrots (opt)
-1 box stove top stuffing
-1/2 c. melted butter
Peel, cube and boil zucchini until tender. Drain and mix with onion, soup, sour cream, butter, cheese & carrots. Place in casserole dish and bake at 350 degrees for about 30 minutes. Mix stove top stuffing with melted butter. Sprinkle on top of casserole. Return to oven and bake another 10-15 minutes.
Baked Vegetable Medley (Sherelle Christensen)
-1 med. Head cauliflower
-1 bunch broccoli
-6 medium carrots
-1 lb. fresh mushrooms
-1 bunch green onions
-1/4 c. butter
-1 can cream of chicken soup
-1/2 c. milk
-1/2 c. process cheese (velveeta)
Sauté mushrooms and onions. Set aside. Add all veggies to pan. Cook until tender. Mix sauce ingredients over medium heat. Mix all veggies in casserole dish and pour sauce over veggies. Bake at 350 degrees for 40-45 minutes.
Creamed Carrots (Sherelle Christensen)
Boil 2-3 c. diced carrots (or whole baby carrots) till tender. Mash with potato masher. Add 2 Tbs. butter and salt and pepper to taste. Add ¾ c. canned milk.
Corn Casserole (Sherelle Christensen)
-2 lbs whole frozen corn
-1 pint whipping cream
-1 tsp. salt
-1 Tbs. sugar
-1 tsp. Accent
-3 Tbs. butter
-3 Tbs. flour
-¼ c. Parmesan Cheese (fresh & shredded)
Separate 2 TBLS Parmesan Cheese (fresh & shredded).
Boil cream and corn – simmer 5 minutes. Add salt, sugar and accent. In separate pan, melt butter, add flour. Mix well. Add flour mixture to corn. Stir well. Add ¼ c. parmesan cheese. Mix well. Simmer 2 minutes. Pour into casserole dish. Sprinkle with parmesan. Bake at 350 degrees for 30 minutes.
Summer Squash & Sweet Corn Casserole (Sherelle)
Breadcrumb topping:
-1 Tbs. olive oil
-2 tsp. butter
-2 Tbs. minced garlic
-1 c. fresh breadcrumbs
Squash filling:
-1 Tbs. olive oil
-1 Tbs. butter
-1 ½ c. chopped yellow onion
-4 c. thinly sliced yellow summer squash
-1 c. fresh or frozen corn
-1 c. shredded white cheddar cheese
-1/2 c. sour cream
-1/2 c. heavy cream
-2 Tbs. chopped parsley
-1/2 tsp. salt
-1/4 tsp. pepper
Preheat over to 350 degrees. Heat oil and butter in small saucepan over medium-low heat. Add garlic and cook, but do not brown. Add breadcrumbs, stirring to toast evenly and cook for 2 minutes. Remove and set aside. Heat oil and butter in large skillet over medium-high heat. Add onion and reduce heat. Cook till tender. Add squash and corn, raise heat and cook until tender. Remove from heat. Stir in cheese, sour cream, heavy cream, parsley, salt and pepper. Mix well. Transfer to baking dish and sprinkle evenly with breadcrumb topping. Bake, uncovered, for 30-40 minutes.
Summer Corn Soup (by Danielle)
-5 to 6 large ears sweet corn, shucked, silks removed
-Kosher salt
-3 Tbs. oil or unsalted butter, or a combination
-1 large onion, diced
-4 cloves of garlic, roughly chopped
-1/2 cup diced celery
-1 medium red potato, peeled and cut into 1-inch cubes
-3 to 4 sprigs of fresh marjoram leaves, stripped and chopped
-Freshly ground pepper
-Pinch of cayenne
-1/4 cup sour cream, for garnish
-1/2 cup finely diced fresh tomatoes, for garnish
-1/4 cup thinly sliced fresh basil, for garnish Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ears as you go; don't try to cut too close to the base of the kernels, Turn the ear over and repeat to remove all the kernels. You'll need 3 1/2 to 4 cups of kernels for the soup. Stand one cob on end in a pie plate or other shallow dish and use the back edge of the knife to scrape the cobs and extract as much "milk" and solids as you can. Set this raw corn puree aside. Break the cobs in half and put them in a heave 4-quart pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 minutes. Discard the cobs. Pour the liquid into a bowl and set a side. Set the pot back over medium-high heat and add the oil or butter (or both). When it's hot, add the onion and sauté until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the celery, sprinkle with salt, and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minute; don't let them color (if they start to brown before softening, reduce the heat). Add the potatoes, marjoram, black pepper (about six turns of the grinder), and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium low, and simmer until the vegetables are tender enough to puree, 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer gently for another 10 minutes. Puree the soup in batches in a blender (be careful to fill the blender no more than one-third full, vent the lid, and hold a towel over the lid while you turn it on). Put the pureed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn "milk", and simmer just long enough to take the raw edge off the corn, about 5 minutes. Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.
Roasted Asparagus Parmigianino (Peg Graham)
-2 pounds asparagus stalks, washed and trimmed
-1 tablespoon extra-virgin olive oil
-1 tablespoon white wine
-1 tablespoon balsamic vinegar
-3 garlic cloves, finely minced
-1/4 teaspoon ground herbs de Provence
-Coarse salt or sea salt
-Coarsely ground black pepper
-1/4 cup or more grated Parmigiano-Reggiano cheese
-Lemons wedges for garnish Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Make marinade by combining olive oil, white wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for a couple of 2 to 3 hours. Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges. Makes 4 to 6 servings.
Bread & Butter Pickles Featuring Ball® Simple Creations® Bread & Butter Pickle Mix (Peg Graham) Makes 4 (32 oz) quarts or 8 (16 oz) pints You will need:
-7 lb pickling cucumbers (about 28 small to medium)
-5 cups vinegar
-5 cups sugar
-1 3.5-oz pkg Ball® Simple Creations® Bread & Butter Pickle Mix
-4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT cucumbers into 1/2-inch thick slices, discarding ends. Combine vinegar, sugar and contents of package in a medium saucepan. Heat to a boil.
3.) PACK cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.
Caprese Salad (Alicia) -a couple of tomatoes sliced about 1/4" -fresh mozzarella sliced 1/4" -fresh basil cut into little ribbon strips. Put that all in a bowl and then add a couple tbs. evoo and salt and pepper to taste. Done! *I also like a splash of balsamic vinaigrette but my husband doesn't so I add that to just mine. It's really good with fresh bread on the side. Yum!
Broccoli Salad (Kristi) -1 bundle of broccoli (about the amount you get when you buy broccoli at the store) cut into bit size pieces
-1 lb. bacon cooked, cooled, and crumbled
-1 cup raisins
-1 cup peanuts
-1 cup sun flower seeds Sauce:
-1 cup mayo
-1/2 cup sugar
-1 T. vinegar Mix dry ingredients in a big bowl.
Mix sauce ingredients in small bowl.
Mix together about 20 minutes before eating.
Pickled Beets (Lisa-Marie)
Wash Beets. The smaller the better. Cut off tops. Cover with water and cook for approx. 45 minutes. Put in cold water to cool and remove skins and ends. Cover with the following mixture, heated:
-2 cups sugar (there go nutrients!!!!)
-2 cups water
-2 cups vinegar
-1tsp cloves
-1 tsp allspice
-1 TBSP cinnamon Water bath for 30 minutes.
Maria’s Green Beans (Maria Draper) I can green beans and love to add, when I open them up that is, butter, a little salt, and Pampered chef dill mix. I let the green beans boil in the dill and butter for about 5 mins and serve them up. I love the taste and my 3 kids do as well. Anyway, hope I win the cookbook.
Pasta Salad (Ellen Patton)
-tricolor twirly pasta (cooked and drained)
-feta cheese or mozzarella cheese
-sliced onions
-olives
-tomatoes
-bell peppers
-mix everything together
-make one package of good seasons Italian dressing and add that
Grilled Corn (Ang’la) Pull the husks back from the corn, but do not remove. Twist the husks together to form a "handle". BBQ on a grill then use the husks to hold on to the corn.
When cooking corn on the cob, add a little milk or cream and sugar to the water to add to the sweetness of the corn.
Zippy Cuke Salad (ginajam) -2 English Cucumbers – sliced
-1 small Red Onion – sliced 2 inch strips
-1 small Julienne Poblano Pepper
-¼ cup Cilantro - chopped
-½ of a Julienne Red Pepper Dressing: -½ cup Sour Cream
-½ cup Plain Yogurt
-¼ cup Rice Wine Vinegar (may sub Apple Cider)
-2 Tbsp. Prepared Horseradish (more to taste)
-2 Tbsp. Sugar
-2 Tbsp. Black Pepper
-1 Tbsp. Salt
-1 tsp. Dill Combine all veggies and toss with dressing. Best served chilled minimum of 2 hours.
Nova Scotian Hodge Podge (Elaine) -1 cup fresh green beans trimmed and snapped
-1 cup fresh wax beans trimmed and snapped
-1 cup baby carrots sliced
-1 cup peas shelled
-1 cup snow peas break up pods
-1-2 lbs small potatoes washed
-1/2 cup butter
-1 quart of cream (you CAN use half and half) Wash and trim veggies. Put all of them together in a saucepan and add enough water to cover. Lightly salt the water and bring to a boil Cook until the potatoes and carrots are tender. Add cream and butter. Season well with chives or green onion. Serve hot. Even better the next day.
Salsa (Adrienne) -6 quarts peeled, cut tomatoes
-4 large green peppers, chopped
-2 large or 5 medium onion, chopped
-12 fresh jalapeños, chopped (wear gloves) for mild use 1 TBS seeds for hotter salsa use all seeds
-1/4 C lemon juice
-1 C vinegar
-2 TBS canning salt
-4 fresh hot red chilies (I can never find these so I omit)
-2 (6 oz) cans tomato paste
-2 (15 oz) cans tomato sauce
-1/2 C sugar
-2 tsp cumin
-4 large cloves garlic, chopped
Cook/Simmer together for 1 hour stirring often. Bottle. Hot water bath for 35 minutes
Smashed BLTP's (from Julie, originally by Rachel Ray) -1 pound red potatoes, skin left on
- 3 tablespoons extra-virgin olive oil
-Salt and freshly ground black pepper
-1 pint grape or cherry tomatoes
-4 slices thick-cut bacon, chopped
-2 leeks, white and light green parts only, cleaned and thinly sliced (green onions work, too)
-1/4 cup chicken stock Place potatoes onto a baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Toss them to evenly coat and move them to one half your baking sheet. Roast them for 20 minutes, turning occasionally. After 20 minutes, toss the tomatoes onto the empty half of the baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Return the pan to the oven and continue roasting another 20 minutes, turning the veggies occasionally but keeping them separate, until the potatoes are tender and the tomatoes have burst open. Heat 2 tablespoons oil. Add the bacon and cook, about 2-3 minutes. Once the bacon starts to brown, add the leeks and cook until tender, another 4-5 minutes. When the vegetables have finished roasting, transfer them to the skillet with the bacon and leeks, add the chicken stock, and mash everything up together. Season everything with salt and freshly ground black pepper.
Dill, Cucumbers & Walla Walla Sweet Onions (Michelle) -Slice peeled cucumbers
-Peel and slice Walla Walla Sweet Onions
-Chopped Fresh Dill (can use dried)
-2 parts Water
-1 part Vinegar Mix together and put in refrigerator.
Freezer Corn (Holly Davis)
-16 cups or 1 gallon corn kernels cut off the cob. Combine corn, 1 quart water, 1/2 cup sugar and 4 tsp. canning salt. Mix and boil for 10 minutes. After cooling and no steam appears, place corn in freezer bags according to your own serving size and freeze.
Fresh Salsa (Holly Davis) -1 lrg. Yellow onion
-1/2 bundle cilantro
-2 bundles green onion
-6 tomatoes
-1 46 oz. Can tomato juice
-3-4 jalapenos
-salt & pepper to taste
7 layer Salad (Holly Davis)
-1 head of lettuce
-1 ½ cup peas
-1 ½ cup mozzarella cheese
-1 ½ cup broccoli
-1 cup cauliflower
-12 slices of bacon, cooked & cut into little pieces
-Cut pieces of green onion on top as desired for flavor Dressing:
-1 cup mayo
-¼ cup sugar
Mix well & pour over salad (do not mix into salad until ready to serve.) Refrigerate until serving. (It is better if it is made at least 5 hours before serving.)
Rhubarb Syrup (Holly Davis) -8 C. rhubarb juice
(cook rhubarb in pot or juicer and reserve juice)
-7 C. sugar
-1 tsp. vanilla
-1 pkg. Sure-Jell
-2 3 oz. pkg. strawberry jello Stir Sure-Jell and vanilla into juice. Bring to a full boil, stirring constantly. Stir sugar and jello together in separate bowl. Slowly stir into juice. Stir and bring to a full boil. and boil for 1 minute. Skim foam off and pour in bottles. Water bath for 20 minutes. Makes about 6 pints
Broccoli and Squash Casserole (Megan) 2 pounds fresh broccoli florets, cut into bite-size pieces
2 pounds yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups (16 ounces) shredded Cheddar cheese
1/4 teaspoon pepper
3 cups fine, dry breadcrumbs Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.
Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden. (Makes 8-12 servings)
Shrimp & Vegetable Boil (Liz) -4 to 5 potatoes cut up
-1 to 2 lbs fresh carrots
-4 quartered onions
-1 to 2 lbs snap peas
-2 lbs Kielbasa Sausage cut in 2 in. pieces
-4 to 5 ears corn cut in half of thirds
-1 to 2 heads of Cabbage
-2 lbs raw shrimp (add last 10 minutes of cook time) Layer ingredients in large stock pot in order given. In separate bowl mix 1 quart water with 2 Tablespoons Old Bay Seasoning. Pour over Veggies. Cover, bring to a boil and reduce heat to medium. Total cook time 30 minutes. Drain water. (cover table with plastic tablecloth) Dump food in middle of the table. Enjoy!
Fried Zucchini (Megan Mill) slice the zucchini into medium thick slices. beat 4 eggs, add 1/2 cup milk. add a dash of salt. Dip zucchini slices in egg mixture as you would when making French toast. Then fry in large skillet until golden brown. These are great with syrup or jam!
Blueberry-Rhubarb Jam (the Conrads) -1 C. water
-5 C. sugar
-2 (3 oz. boxes raspberry Jell-O)
-1 can blueberry pie filling
-5 C. rhubarb, cut fine Place cut rhubarb in a pan & cook in 1 C. water until tender. Add 5 C. sugar & cook until dissolved STIRRING CONSTANTLY. Add blueberry pie filling & continue cooking 6 to 8 min. longer. Take off heat & add Jello, stirring until completely dissolved. Pour into jam jars & seal. Place into freezer when cooled.
Frozen Corn (Cindy C. T.) We love to freeze our own corn. We take fresh picked corn, husk it, and wash it. Then we boil it for a minute or two (like you would fix it just to eat). We let it cool for a few minutes and then we put it on our corn cutter (really just a board with a REALLY big nail on it) and then we shave off the corn with a knife and immediately put it in freezer bags and freeze them. They taste wonderful and fresh all year long!
Zucchini Brownies (Holly Child) -2 cups flour
-1 1/2 cups sugar
-1 tsp. salt
-1 1/2 tsp. baking soda
-1/2 cup cocoa
Stir above ingredients together. Mix well. Add following ingredients to flour mixture: -1/2 cup nuts (optional)
-2 tsp. vanilla
-3/4 cup vegetable oil
-2 cups grated zucchini Spread batter (batter will be thick) into a 9x13 pan. Bake at 350 for 40 minutes. Frosting:
2 cups powder sugar
1/4 cup cocoa
pinch of salt
1 tsp. vanilla
4 tbsp. milk
Mix well.
Frost brownies while still warm.
Chocolate Chip Zucchini Bread (Mary Ruth Franks)
-6 eggs
-4 cups sugar
-2 cups oil
-4-5 cups shredded zucchini
-6 cups flour
-2 teaspoons baking soda
-1 teaspoon baking powder
-2 teaspoons salt
-1 tablespoon cinnamon
-1 tablespoon vanilla
-1 (12 ounce) package miniature chocolate chips
1. Preheat oven to 325 degrees.
2. Beat together eggs, sugar and oil.
3. Add zucchini and remaining ingredients, mixing well.
4. Bake in 4 well-greased loaf pans for about one hour.
5. Freezes well, if there's any left over…Makes 4 loaves.
Tempting Tomato Cups (Kelly)
-3 large tomatoes
-1/2 cup crushed saltines (about 15)
-1/3 cup chopped celery
-1/3 cup chopped green pepper
-1/4 cup chopped onion
-1/4 cup mayo
-1/2 tsp garlic salt, optional
-1/8 tsp pepper Cut a thin slice from the top of each tomato. Leaving a 1/4 inch thick shell, scoop out pulp. Invert tomatoes onto paper towels to drain. Combine rest of ingredients and mix well. Spoon into tomatoes. Refrigerate until serving.
Zucchizza--as in zucchini pizza (Donna Murdock) Instead of using pizza dough, you slice the zucchini horizontally. Then you pile on the homemade pizza sauce, mozzarella cheese, fresh spinach, and all the other veggies you love. Bake as you would a pizza. It saves so many carbs and truly tastes yummy! Plus, its uses lots of zucchini.
Zucchini Stir Fry with Carrots (Donna Murdcok) slice the zucchini and carrots into thin two inch strips as if you were making shoestring French fries. Then sauté in butter or olive oil. You have to be careful if you use butter not to let it get too hot. You can season it spicy or mild. When I'm not making it for my husband, I use Cajun type seasonings. It also works well with crook neck squash sliced the same way. Onions add more flavor as do colored bell peppers.
Salsa (Sara M) -1-2 tomatoes diced
-fresh cilantro chopped finely - add to taste - I like lots, probably about 2-4 tablespoons chopped
-2-3 tablespoons corn
-2-4 tablespoons canned black beans drained and rinsed
-garlic salt to taste
Pepper & Bean Salad (JoAnn) -1 yellow bell pepper
-1 orange bell pepper
-1 can garbanzo beans
-1 can kidney beans
-tomatoes and or avocado, if you have them, excellent without also- and if you want to keep it for days, don't add either
-feta cheese (I use one whole small package of Athena)
-salt/pepper or a part of a Good Seasons Italian packet
- bit of oil
mix and serve.
Radish Leaves Soup (Valerie)
Wash the leaves of two bunches of radish (not black but white or red)
In a medium pan, melt down a TBS of butter and when it is warm, put a big minced shallot. Cook until the shallot is transparent but not brown.
Add 2 medium potatoes peeled and cut in little pieces. Mix with a spoon during 1 min.
Add 1,5 liter (6 cups) of warm water and a cube of chicken stock (dry).
Cook during 20min, when the soup is cooked mix it and put more water if necessary.
Salt and Pepper as you need, enjoy!
Squash Rolls in the Bread machine (Tammi C) Ingredients: -1/2 cup milk--warmed in microwave for 45 seconds.
-2 tablespoons butter--softened
-1 egg
-1 cup mashed squash
-4 1/2 cups bread flour
-1/2 cup sugar
-1 teaspoon salt
-1 packet yeast To make mashed squash: Wash, but do not peel 1 to 2 medium yellow squash. Cut up and put in water and cook until soft. Drain and place in food processor, blend well. (seeds and skin will also mix) In bread machine, add all ingredients in order listed above. Put on dough setting. Grease (2) 8 or 9 inch round pans Flour hands and roll 24 balls, 12 for each pan. Cover with towel and put in warm place for 1 hour. Preheat oven to 350 degrees. Put in oven for 15 minutes or until golden brown, place on wire rack to cool. I melt butter and brush it on the tops as they are cooling.
Onion Baked Veggies (LeAnne Ballard)
-3 large potatoes, cut in chunks - I use Red Skinned potatoes
-3 carrots, sliced
-1 medium onion, sliced
-1/4 cup olive oil
-1 envelope of French Onion Soup Mix
-1/2 tsp garlic powder
-1 tsp dried crushed parsley Place all veggies in bowl. Coat with oil and soup mix. Place in large roasting pan or jelly roll dish. (You want most of the veggies to lay flat so they cook somewhat quickly.) Bake @ 450 degrees for 45 minutes or until the veggies are tender. The original recipe didn't call for a fresh onion, but I had one. The onions caramelized a bit - so yummy!
Fresh Tomato Tart (Kris Krueger) -1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust)
-1-1/2 cups shredded mozzarella cheese (6 ounces)
-4 roma or small regular tomatoes
-3/4 cup loosely packed fresh basil leaves
-4 cloves garlic
-1/4 cup grated Parmesan cheese
-1/2 cup mayonnaise or salad dressing
-1/8 teaspoon ground white pepper
-Fresh basil leaves (optional) 1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
Zucchini Lasagna (Kim) I love making zucchini lasagna. I just use a jar of pasta sauce that I doctor up with some onion, bell pepper, garlic and Italian sausage. Then I slice my zucchini into strips and layer in a baking dish. A layer of sauce first, then zucchini, then mozzarella cheese. Continue until all ingredients are gone and then bake it in a 350 degree oven for about 45 minutes and enjoy!
BBQ Salsa (Sabrina S)
-10 Roma Tomatoes
-1 tsp salt
-1/2-1 tsp minced garlic
-1/8-1/4 tsp liquid smoke
-1/2-2 jalapeños(to taste)
-1/4-1/2 medium onion
-1 bunch cilantro Coat veggies with olive oil and BBQ on high heat until outsides of veggies are slightly charred. Blend ingredients-cool. Enjoy!
Fresh Strawberry Pie (Karissa)
-2 c. water
-1 small box strawberry Jello
-2 T cornstarch
-1 c. sugar
Bring to a boil until slightly thickens.
Take off stove and let cool a few minutes.
Add 4 cups of fresh, clean strawberries.
Pour into a baked pie crust. Refrigerate.
Pistachio Orange Asparagus -2 lbs. fresh asparagus, trimmed
-6 T coarsely chopped pistachios
-3/4 C Butter
-1/4 C Orange Juice
-2 tsp Grated Orange Peel
-Dash Pepper
In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm. In a skillet over med. heat, cook pistachios in butter for 3-4 min. or until lightly browned. Add orange juice and peel; heat through. Pour over asparagus. Sprinkle with pepper. YIELD: 12 Servings
Hearty Cheddar Chowder (Charolette A) -3 cups water
-3 Tbsp. chicken bullion
-1 cup carrots, thinly sliced
-4-5 medium potatoes, peeled & diced
-1/3 cup margarine
-1/3 cup flour
-4 cups of whole milk or 2% at the least
-3 cups shredded cheese Combine water and bullion in large pot. Bring to a boil. Add vegetables - reduce heat and simmer 12-15 min. or until vegetables are tender. In separate saucepan, melt margarine and add in flour. Gradually add milk and stir constantly until mixture thickens (15-20 min.) Add thickened milk mixture to vegetables. Stir in shredded cheese and heat thoroughly, but don't allow to boil. Serve hot.
Zucchini Bread (Janiel Bishop)
-1 1/2 cups flour
-1 teaspoon cinnamon
-1/2 teaspoon soda
-1/4 teaspoon baking powder
-1 egg
-1/4 teaspoon salt
-1/4 teaspoon nutmeg
-1 cup sugar
-1 cup shredded zucchini
-1/4 cup veg oil
Mix all together. Pour into greased loaf pans. Bake at 350 for 55-60 minutes.
Creamy Bruschetta Spread (Sally) -1 tub (8 oz) Philadelphia light cream cheese spread
-2 Tbsp. finely chopped fresh basil
-1 clove garlic, crushed
-1 medium tomato, chopped (about 3/4 cup)
-1/2 cup chopped cucumbers
-1 small onion, chopped (about 1/2 cup)
-4 large black olives, sliced (about 2 Tbsp.)
-2 Tbsp. Italian dressing Mix cream cheese spread, basil and garlic until well blended. Spread into 7 to 8 inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside. Combine tomatoes, cucumbers, onion, olives and dressing, spoon into center cream cheese mixture. Serve as a spread with crackers. Makes 2-1/2 cups or 20 servings.
Cucumber & Onion Salad (Connie) Slice or cube fresh cucumbers in large chunks and add thinly sliced red onions, or sweet walla wallas, and fresh tomatoes coarsely chopped (seeds removed) with a bottle of "Briannas" red wine vinegar salad dressing. I have always made my own dressing for this salad but the Briannas brand is so delicious I save myself some time.
Tomato Salad (sharla) -3-4 chopped tomatoes
-1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
-1/4 cup sliced pitted ripe olives or sliced pitted kalamata olives
-3 Tbsp. chopped fresh basil
-2 Tbsp. chopped green onion
-1 Tbsp. fresh lime juice
-1 tsp. dried oregano leaves
MIX all ingredients until well blended. Serve with pita chips.
Garden Dip (Bonnie) Ingredients
-25g/1oz unsalted butter
-1 red onion, chopped
-2 garlic cloves, finely chopped
-175g/6oz turnip, peeled and cut into 1cm/½inch cubes
-175g/6oz sweet potato, peeled and cut into 1cm/½inch cubes
-175g/6oz pumpkin, peeled and cut into 1cm cubes/½inch
-1 tsp coriander seeds, ground
-1 tsp ground ginger
-1 tbsp spring onions, chopped
-salt and freshly ground black pepper
-1 litre/1¾ pints vegetable stock
-2 tbsp flaked almonds, toasted
-1 fresh chili, de-seeded and chopped
-1 tsp caster sugar
-2 tbsp coconut milk
to garnish
-coriander, chopped
To serve
-crusty bread Method
1. Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat.
2. Add the cubed vegetables and fry for 3-4 minutes.
3. Add the ground coriander, ground ginger, spring onions and salt and freshly ground black pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently.
4. Add the vegetable stock, flaked almonds, chopped chili and sugar and stir well to mix. Cover and simmer gently for 10-15 minutes, until the vegetables are just tender.
5. Pour the coconut milk into the soup mix and stir.
6. Ladle into warmed bowls. Sprinkle with chopped coriander and serve with crusty bread.
Zucchini "Crab" Cakes (Gina)
-2 1/2 cups zucchini, grated and drained
-1 cup seasoned bread crumbs
-2 tbsp. chopped onion
-1 tbsp. melted butter
-1 egg, slightly beaten
-1 tbsp. Old Bay seasoning
-3-4 tbsp. flour
-oil In mixing bowl, combine zucchini and next five ingredients. Mix well. Shape into patties and coat with flour. Fry in oil until cooked through. Drain on paper towels.
Armando's Hot & Spicy Pickles (Monica)
Ingredients:
-10 large canning jars
-30-40 medium pickling cucumbers
-4 cups vinegar
-3 quarts water
-2 tablespoons sugar
-fresh dill
-alum
-1 whole garlic (cloves and some chopped)
-3/4 cup kosher salt or sea salt
-1 1/2 tablespoons peppercorns
-red dried whole hot chili peppers
-1 tablespoon pickling spices 1) Clean cucumbers in cold water.
2) Place water, vinegar, sugar, salt in large pot. Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
3) Bring to a boil to make a brine solution.
4) Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 tsp. Alum, a couple dried whole Chile peppers in each empty canning jar that is going to be used.
5) Then place pickles in jar and fill with brine solution.
6) Can for 8 minutes in water bath.
COOL JARS VERY QUICKLY.
Zucchini Bread (Diane) Makes 2 Loaves
-3 Cups Flour
-1 tsp baking soda
-1/2 tsp baking powder
-1 tsp salt
-1 tsp cinnamon
-1 3/4 cups sugar
-3 eggs
-1 cup oil
-2 tsp vanilla extract
-2 tsp lemon zest
-2 tsp lemon juice
-3 cups grated zucchini
-1 cup chopped pecans (optional)
Grease and flour two standard size loaf pans. Mix dry ingredients together and set aside.
In a separate bowl, beat eggs, add oil, lemon zest, lemon juice and vanilla and mix well. Add to dry ingredients and mix well again. Lastly, stir in grated zucchini. Divide evenly between two pans and bake at 325 degrees for one hour. Cool in pans ten minutes before turning out on rack to cool.
Pressure Cooked Veggies (Sherri) We just love to put garden red potatoes, carrots, and green beans in the pressure cooker and when they are done pile on the butter to melt and a little salt and pepper and it is so yummy! A little corn on the cob to the side would be great. Truly a summer treat!
Grilled Zucchini (Erinn)
-1 large zucchini
-1/4 cup Italian style dressing Slice zucchini and toss in bowl with dressing. Place on grill for about 5 minutes. Enjoy!
Wonderful Salsa (Michelle) -8 Cups Tomatoes, peeled, chopped and drained
-2 ½ Cups onions, chopped
-1 ½ Cups green peppers (I used Anaheim)
-3-4 tomatillo’s chopped
-1 Cup jalapeno peppers chopped
-6 cloves garlic, minced
-2 tsp cumin
-2 Tbs. pepper
-1/8 Cup canning salt
-1/3 cup sugar
-1/3 cup vinegar
-1 (15oz) can tomato sauce
-1 (12oz) can tomato paste 1. Mix all together and bring to a slow boil for 10 minutes.
Zucchini in Sour Cream (Kari O’Neill) -8 small zucchini
-Boiling water, salted
-2 Tbs. butter melted
-salt and pepper taste
-1 cup sour cream
-1/2 c. shredded cheese (jack) Wash and trim ends-boil whole zucchini until tender. Brush zucchini with melted butter. Place in 11 x 7 dish. Blend salt and pepper into sour cream and spread over zucchini. Sprinkle with cheese. Broil until cheese melts and begins to brown. Serve immediately! Yum!
Cabbage Salad (Kari O’Neill) -2 chicken breasts (cooked) or bay shrimp
-2 T. toasted sesame seeds
-1/2 c. toasted almonds
-1/2 head cabbage-chopped
-2 green onions
-1 pkg ramen noodles (chicken flavor)
dressing: Mix 1 T. sugar, 1 c. oil, 1 t. pepper, 4 T. vinegar, and 1 pkg. Ramen seasoning. You can also add 1 T. soy sauce and a t. of sesame oil.
Squash Casserole (Shelly) -4-6 squash (stewed & drained)
-1 carrot shredded
-1/2 to 1 cup grated cheese
-1 can cream of mushroom soup
-sm. amount diced onion
-salt/pepper to taste
-pepperidge farm herb dressing-mix with squash only to moisten (1/3 bag)
put remaining stuffing on top & bake 30 min. @ 350 degrees
Overnight Cucumber Pickles (Lisa Johnson) -5 firm medium size cucumbers (about 3 lbs.)
-1 3/4 tsp. salt
-2 1/2 c. apple cider flavored vinegar
-2 c. sugar
-2 tsp mustard seed
-1 tsp celery seed
-1 tsp ground ginger
-1 tsp turmeric Slice the cucumbers into 1/2 inch slices. Place the sliced cucumbers into a large bowl, sprinkle with salt and mix well. Let it sit one hour. In a large sauce pan combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric and bring them to a boil. Then drain the cucumbers well and add to the heated mixture. Let them simmer for about 10 minutes until tender. Pour into a container with a tight-fitting lid and refrigerate overnight. ENJOY!
Cream Cheese Spinach (Cheryl Waters) -1 8oz package cream cheese, softened
-1 package frozen spinach leaves, thawed and drained
-2 TBSP Parmesan cheese
-1 1/2 cups crushed Ritz crackers Mix cream cheese and spinach together (I usually melt the cc in the microwave a little first so it mixes better) put in an 8x8" baking dish. Cook on 350°F for 25 minutes covered, then top with crushed crackers and parmesan cheese bake another 5-10 minutes uncovered till bubbly.
Summer Harvest Sauté (Dana Klinkner)
-2 cups fresh corn (cut off the cob)
-2 cups fresh green beans
-1 medium sweet onion, diced
-2 cups of baby spinach
-3 Tbs. Balsamic vinegar
-3 Tbs. olive oil Heat the oil in a large skillet over med-high heat, add corn, green beans and onions. Sauté until tender but still a little crisp, 4-5 minutes. Reduce heat to med-low and add spinach stirring regularly until spinach is just wilted. Remove from heat and add balsamic vinegar and season to taste (salt, pepper and we add Costco's no salt herb blend) stirring well. Serve warm - YUMMY! This is a fast, easy and flavorful side dish that goes well with lots of Summer grilled meats.
Fried Okra (Leah)
Cut fresh okra into small rounds. Dust with a mix of two parts cornmeal and one part flour. Then fry until brown and crispy.
Fried Green Tomatoes (Leah)
Dip 1/2" thick sliced tomatoes in egg, and then coat in a mixture of cornmeal and flour. Then fry in hot shortening until golden brown. Season with salt.
Butter Beans (Leah)
Boil 1 lb. of butter beans until almost tender. Add 1/4 cup of butter, and season with salt and pepper. Simmer until tender. Serve with corn bread or rice.
Ratatui (Ratatouille) (Jana Smith)
-1-2 lbs ground hamburger
-1 onion
-2-3 cloves of minced garlic
-3 large beef bouillon (the ones that come in a box)
-3 large vegetable bouillon
-4-6 cups hot water
-1 quart stewed tomatoes
-sweet basil
-Lawry's season salt
-2 red bell peppers
-2 yellow bell peppers
-2 green bell peppers
-zucchini (depends on how much you like
-macaroni
-shredded Monterey jack cheese First of all, keep in mind that this makes a ton...use a big pot.
Brown hamburger with diced onion and garlic in a large stock pot. Dissolve bullion in hot water and add to hamburger. Roughly blend tomatoes..(you can use fresh ones too, but the canned tomatoes make the broth more tomato based)..and add to pot. Add Basil and Seasoning salt to taste. (You will want it a little salty because the peppers and zucchini add some liquid as they cook). Bring to boil, and simmer about 15-20 minutes. This is a good time to start boiling your macaroni. Cut peppers into 1/2 inch bite size pieces. Add to pot. Slice zucchini according to how thick you like it. I usually slice it into 1/4 inch slices...roughly. When peppers are almost tender add zucchini to pot. Boil until zucchini have reached desired doneness. Place serving size of macaroni in a bowl, pour "soup" over macaroni and add grated cheese on top. My dad and husband add tobasco sauce for a little kick. Any questions...email me.
Nana's Zucchini (Marann)
Brown 1 large onion, chopped, in oil. Cut 2 or 3 medium zucchini into 1" pieces; thinly slice 1 large potato; Cut 1 small tomato into pieces, add to onion. Simmer until all pieces are tender. Sprinkle with Romano cheese. Mangia!
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