Cut bacon into 1/2 inch strips and fry, then drain
_ Cut enough green zucchini and yellow crook neck
squash for your family in the size and shape you
like.
_ Thinly slice an onion and saute in 1-2 tablespoons
of the bacon grease.
_ Add all veggies and stir-fry until tender. Cover if
you want them to steam.
Noreesa Olsen
Wednesday, September 1, 2010
Zucchini, Veggies, and Cheese
Steam or stir- fry zucchini, enough for your family,
until partially cooked but still crunchy...
_ Pour cream or canned milk over until about 1/2
coverer or so.
_ Sprinkle in some basil, to taste.
_ Add some grated Parmesan cheese to thicken.
_ Stir in some skinned and chopped tomatoes.
_ When everything is med-hot, serve.
Jana Farr
until partially cooked but still crunchy...
_ Pour cream or canned milk over until about 1/2
coverer or so.
_ Sprinkle in some basil, to taste.
_ Add some grated Parmesan cheese to thicken.
_ Stir in some skinned and chopped tomatoes.
_ When everything is med-hot, serve.
Jana Farr
Zucchini Cheese Pie
Mix 1/2 cup cheddar cheese
3 cups shredded zucchini
1 cup bisquick
1/4 cup vegetable oil
1 T. chopped parsley
With a fork beat 4 eggs into above mixture.
Mix well. Salt and pepper to taste.
Pour into a greased 8 X 8 pan.
Bake 40 min. at 375° F or until golden brown."
Elaine Ford
3 cups shredded zucchini
1 cup bisquick
1/4 cup vegetable oil
1 T. chopped parsley
With a fork beat 4 eggs into above mixture.
Mix well. Salt and pepper to taste.
Pour into a greased 8 X 8 pan.
Bake 40 min. at 375° F or until golden brown."
Elaine Ford
Summer Squash Casserole
6 c. sliced squash
1/4 c. onion
1 can cream of chicken soup
1 can cheese soup or 2 c. shredded cheese
1 c. sour cream
1 c. shredded carrots
1-8 oz. pkg. dry stuffing mix (add extra bread crumbs if desired)
Cook squash and onion in salted water for 5 min. Drain. Combine soup and sour cream. Stir in carrots and cheese. Fold in squash and onion. Combine stuffing mix and margarine. Spread 1/2 of mixture
in bottom of 9 X 13. Layer on veggies then rest of stuffing. Bake 30 min. at 350° F .
Elaine Ford
1/4 c. onion
1 can cream of chicken soup
1 can cheese soup or 2 c. shredded cheese
1 c. sour cream
1 c. shredded carrots
1-8 oz. pkg. dry stuffing mix (add extra bread crumbs if desired)
Cook squash and onion in salted water for 5 min. Drain. Combine soup and sour cream. Stir in carrots and cheese. Fold in squash and onion. Combine stuffing mix and margarine. Spread 1/2 of mixture
in bottom of 9 X 13. Layer on veggies then rest of stuffing. Bake 30 min. at 350° F .
Elaine Ford
Squash and Mushrooms
Stir-fry summer squash in oil or margarine or
bacon grease.
Add onion and bacon. Cook until tender.
Add mushrooms and cook 2-3 min.
Sprinkle in enough flour to coat everything. add salt and pepper. Pour in milk and cook until gravy thickness.
ElaineFord
bacon grease.
Add onion and bacon. Cook until tender.
Add mushrooms and cook 2-3 min.
Sprinkle in enough flour to coat everything. add salt and pepper. Pour in milk and cook until gravy thickness.
ElaineFord
Zucchini Bread
Mix together lightly but well:
3 eggs 2 c. grated squash
3 t. vanilla 1 cup oil
2 c. sugar (some brown)
Sift together:
3 c. flour (some whole wheat)
1 t. baking powder 1 t. soda
3 t. cinnamon 1/4 t. cloves
1/2 t. nutmeg 1 t. salt
1 c. nuts and/or raisins.
Pour into 2 greased loaf pans.
Bake 50- 60 min. at 350° F.
Alt: Use 3 cup zucchini and 1/2 cup oil
Sheila Webb
3 eggs 2 c. grated squash
3 t. vanilla 1 cup oil
2 c. sugar (some brown)
Sift together:
3 c. flour (some whole wheat)
1 t. baking powder 1 t. soda
3 t. cinnamon 1/4 t. cloves
1/2 t. nutmeg 1 t. salt
1 c. nuts and/or raisins.
Pour into 2 greased loaf pans.
Bake 50- 60 min. at 350° F.
Alt: Use 3 cup zucchini and 1/2 cup oil
Sheila Webb
Garden Zucchini Pie
3 cups loose hash browns OR
5 potatoes, shredded
1 beaten egg
1/4 cup chopped onion
1/4 cup grated parmesan cheese
2 med. zucchini and/or crook-neck,
sliced thin
1 clove garlic, minced (opt.)
1 T. margarine
3 beaten eggs
3/4 cup shredded cheddar or swiss cheese
1/2 cup milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
Combine 1 egg, onion, parmesan cheese.
Stir in potatoes. Put in a 9” pie plate. Pat mixture on bottom and up sides of dish.
Bake at 400° F 35-40 min. (until golden) Remove and cool.
In large skillet sauté garlic in margarine a few minutes. Add squash and stir-fry until tender. Cool slightly. Arrange squash mixture on top of crust.
Combine 3 eggs, cheese, and rest of ingredients and pour over squash.
Bake 25-30 min. at 350° F. or until set.
Let stand 10 min. before serving
Elaine Ford
5 potatoes, shredded
1 beaten egg
1/4 cup chopped onion
1/4 cup grated parmesan cheese
2 med. zucchini and/or crook-neck,
sliced thin
1 clove garlic, minced (opt.)
1 T. margarine
3 beaten eggs
3/4 cup shredded cheddar or swiss cheese
1/2 cup milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
Combine 1 egg, onion, parmesan cheese.
Stir in potatoes. Put in a 9” pie plate. Pat mixture on bottom and up sides of dish.
Bake at 400° F 35-40 min. (until golden) Remove and cool.
In large skillet sauté garlic in margarine a few minutes. Add squash and stir-fry until tender. Cool slightly. Arrange squash mixture on top of crust.
Combine 3 eggs, cheese, and rest of ingredients and pour over squash.
Bake 25-30 min. at 350° F. or until set.
Let stand 10 min. before serving
Elaine Ford
Bacon and Zucchini Soup
8-10 c. cut-up squash
1/2 lb. bacon, cut in 1/2” strips
1 can chicken broth
1 t. salt 1/4 t. pepper
1 1/2 t. seasoning salt 1 t. basil
2 onions, chopped
Fry bacon to crisp and set aside. Sauté onions in
1-2 tablespoons of the bacon grease. Combine ingredients and cook until tender. Cool to desired temperature. Blend in blender until smooth.
Top with parmesan cheese and croutons.
Elain Ford
1/2 lb. bacon, cut in 1/2” strips
1 can chicken broth
1 t. salt 1/4 t. pepper
1 1/2 t. seasoning salt 1 t. basil
2 onions, chopped
Fry bacon to crisp and set aside. Sauté onions in
1-2 tablespoons of the bacon grease. Combine ingredients and cook until tender. Cool to desired temperature. Blend in blender until smooth.
Top with parmesan cheese and croutons.
Elain Ford
Secret Smoothies
These drinks are tasty, healthy and have a secret – they all hide veggies in them. I rarely eat vegetables unless they are well camouflaged.
Sierra Smoothie – Award Winning Smoothie Invented by Sierra Conrad
1 banana
6 strawberries
1 handful of blueberries
1(6oz) container of blueberry yogurt
2 cups milk
½ ripe avocado
1 tbsp honey
(add ice if desired)
Blend
Orange Julius
3 cups milk
½ of a 20 oz can of chunked pineapple (with juice)
Large handful of baby carrots
½ can of frozen orange juice (get the kind that's 100% juice)
Tsp vanilla
Two tbsp honey or agave
2 cups ice
Blend until fluffy
Popeye
1 cup water
2 cups spinach (washed)
1 tablespoon flax powder (optional)
2 cups black grapes (with seeds if possible)
8 very large strawberries (or 13 small)
5 tbsp vanilla yogurt
2 tbsp honey or Agave
2 cups ice
Pour water in and add the spinach and flax. Blend VERY well.
Then add all other ingredients and blend
contributed by Shoni Conrad
Sierra Smoothie – Award Winning Smoothie Invented by Sierra Conrad
1 banana
6 strawberries
1 handful of blueberries
1(6oz) container of blueberry yogurt
2 cups milk
½ ripe avocado
1 tbsp honey
(add ice if desired)
Blend
Orange Julius
3 cups milk
½ of a 20 oz can of chunked pineapple (with juice)
Large handful of baby carrots
½ can of frozen orange juice (get the kind that's 100% juice)
Tsp vanilla
Two tbsp honey or agave
2 cups ice
Blend until fluffy
Popeye
1 cup water
2 cups spinach (washed)
1 tablespoon flax powder (optional)
2 cups black grapes (with seeds if possible)
8 very large strawberries (or 13 small)
5 tbsp vanilla yogurt
2 tbsp honey or Agave
2 cups ice
Pour water in and add the spinach and flax. Blend VERY well.
Then add all other ingredients and blend
contributed by Shoni Conrad
Organizing Recipes and Meal Planning
-When I was planning this enrichment I started out by asking dozens of people their method for organizing recipes to find out what worked for people and get some ideas about different methods but I found that the vast majority of people were in the same boat I had been in and were still trying to figure out what worked.I had dozens of cookbooks with only a few favorites in each, loose papers of recipes I got over the phone when I needed to know what was Grandma's recipe for oatmeal raisin cookies, and no order to meal planning. I'd be at the store saying what shall we have for dinner this week and would do the same things or forget important ingredients.
-I'm just going to present my plan of what I found works for me, then show some options of what I learned other people use, and then I'd like if we can have a discussion about what you have used and what has worked and hasn't worked for you. And hopefully everyone can all go home with at least a motivation to find a plan for you.
My Plan
-I've tried several methods in the past but I needed something easy to do, big enough to fit all of the instructions and room for notes, having a picture of the meal for me was essential because I need it to motivate me to cook, protection for messy recipes( a lot of my recipe cards have a sort of sample attached to them but not on purpose), and I like things to be cute if at all possible.
-I found an idea on the internet for meal planning that suggested gathering your family's 30 favorite meals and writing the recipe down so that you have them all in the same place and have even the most basic things written down with ingredients so you can write your grocery list. This alone helped me so much. I typed them (can usually find same or similar recipes on line and copy and paste), either took pictures of our dinner (or found similar or better appetizing pictures on line and copied and pasted), and put them in a 3 ring binder with sheet protectors. I have over 45 now but I started with just 30-you can start with 15 or whatever you can think of. I also have a few other recipes that I have started to add of favorite desserts that I use often and favorite side dishes that need a recipe.
-I made another binder with recipes that I wanted to try- some were torn from magazines, some loose, some printed from internet, some copied from cookbooks. I didn't spend much time just stuck them in sheet protector categories. If they turn out to be favorites I will add them to my other binder.
-I meal plan one evening with the sale adds if possible and then shop the next day. This generally works for me. If I ever don't plan and I end up at the store I have this handy dandy book of recipe ingredients so that I can just buy what's on sale and make sure I have the ingredients to make the whole meal.
Other Methods
-Recipe boxes
most common and many people share their recipes by giving you a recipe card
-recipe cards in plastic protectors
-Professional published cookbook of your favorites
-Taped in notebook or placed in sticky photo album
easy to do
-Stored on Computer
can organize in folders and use search engine in Windows
-Stored on internet like Google Docs or Online recipe service
some have shopping list generators
-Bookmarking favorite recipe sites-can organize your bookmarks with Delicious.com
-Stored in email Gmail will sort and send to folders
accessible from other computers or some peoples phones
-Make your own blog
recipes are easy to copy by highlighting and then clicking blog this. Then you can sort with labels and you hae your own on line storage. You cn also get your blog published into a blook quite easily
-Computer programs
have option of searching for ingredients
Big oven has phone apps for iphone and palm
The Recipe manager has ways to track blood sugar
Cook'N has ways to adjust meal planning for number of people in family and has free downloads
-I'm just going to present my plan of what I found works for me, then show some options of what I learned other people use, and then I'd like if we can have a discussion about what you have used and what has worked and hasn't worked for you. And hopefully everyone can all go home with at least a motivation to find a plan for you.
My Plan
-I've tried several methods in the past but I needed something easy to do, big enough to fit all of the instructions and room for notes, having a picture of the meal for me was essential because I need it to motivate me to cook, protection for messy recipes( a lot of my recipe cards have a sort of sample attached to them but not on purpose), and I like things to be cute if at all possible.
-I found an idea on the internet for meal planning that suggested gathering your family's 30 favorite meals and writing the recipe down so that you have them all in the same place and have even the most basic things written down with ingredients so you can write your grocery list. This alone helped me so much. I typed them (can usually find same or similar recipes on line and copy and paste), either took pictures of our dinner (or found similar or better appetizing pictures on line and copied and pasted), and put them in a 3 ring binder with sheet protectors. I have over 45 now but I started with just 30-you can start with 15 or whatever you can think of. I also have a few other recipes that I have started to add of favorite desserts that I use often and favorite side dishes that need a recipe.
-I made another binder with recipes that I wanted to try- some were torn from magazines, some loose, some printed from internet, some copied from cookbooks. I didn't spend much time just stuck them in sheet protector categories. If they turn out to be favorites I will add them to my other binder.
-I meal plan one evening with the sale adds if possible and then shop the next day. This generally works for me. If I ever don't plan and I end up at the store I have this handy dandy book of recipe ingredients so that I can just buy what's on sale and make sure I have the ingredients to make the whole meal.
Other Methods
-Recipe boxes
most common and many people share their recipes by giving you a recipe card
-recipe cards in plastic protectors
-Professional published cookbook of your favorites
-Taped in notebook or placed in sticky photo album
easy to do
-Stored on Computer
can organize in folders and use search engine in Windows
-Stored on internet like Google Docs or Online recipe service
some have shopping list generators
-Bookmarking favorite recipe sites-can organize your bookmarks with Delicious.com
-Stored in email Gmail will sort and send to folders
accessible from other computers or some peoples phones
-Make your own blog
recipes are easy to copy by highlighting and then clicking blog this. Then you can sort with labels and you hae your own on line storage. You cn also get your blog published into a blook quite easily
-Computer programs
have option of searching for ingredients
Big oven has phone apps for iphone and palm
The Recipe manager has ways to track blood sugar
Cook'N has ways to adjust meal planning for number of people in family and has free downloads
Batter Dipped Zucchini
1 zucchini sliced
½ C. Flour
½ C. Oil
¼ C. Margarine
Mix flour and ¾ C. Water until smooth. Heat oil until hot and then add margarine. Dip zucchini slices in flour mixture and place in hot oil. Fry until a very light golden color. Place on paper towel to drain. Salt to taste.
Contributed by Vicki Thompson
½ C. Flour
½ C. Oil
¼ C. Margarine
Mix flour and ¾ C. Water until smooth. Heat oil until hot and then add margarine. Dip zucchini slices in flour mixture and place in hot oil. Fry until a very light golden color. Place on paper towel to drain. Salt to taste.
Contributed by Vicki Thompson
Zucchini in Cream
2 Zucchini sliced
¼ C. Sour Cream
1 Tbl. Butter
¼ C. Grated Cheese
1/8 tsp. Salt
3 Tbl. Bread Crumbs
In a sauce pan simmer Zucchini in water. Cover, for 10 minutes or until tender. Drain well. Place in 8 inch baking dish. Combine sour cream, butter 3 Tbl of cheese and salt in a saucepan. Cook until well blended, stirring often. Pour sauce our zucchini. Top with bread crumbs and remaining cheese. Bake for 10 minutes at 400*.
Contributed by Vicki Thompson
¼ C. Sour Cream
1 Tbl. Butter
¼ C. Grated Cheese
1/8 tsp. Salt
3 Tbl. Bread Crumbs
In a sauce pan simmer Zucchini in water. Cover, for 10 minutes or until tender. Drain well. Place in 8 inch baking dish. Combine sour cream, butter 3 Tbl of cheese and salt in a saucepan. Cook until well blended, stirring often. Pour sauce our zucchini. Top with bread crumbs and remaining cheese. Bake for 10 minutes at 400*.
Contributed by Vicki Thompson
Steamed Zucchini
1 medium Zucchini
1 Tbl. Butter
Cut zucchini into thin strips about 3 inches long leaving skin on. Steam until tender. Put butter on to melt. Salt and Pepper to taste.
Contributed by Vicki Thompson
1 Tbl. Butter
Cut zucchini into thin strips about 3 inches long leaving skin on. Steam until tender. Put butter on to melt. Salt and Pepper to taste.
Contributed by Vicki Thompson
Zucchini Supreme
2 Zucchini washed and sliced
½ medium onion, diced
¼ Green Pepper diced
1 tsp Salt
½ C. Tomato Sauce
¼ C. Bread Crumbs
½ C. Grated Cheese
Add to a sauce pan: zucchini, onion, green pepper, salt and tomato sauce. Cook covered until tender. 5-10 minutes. Pour into greased casserole pan. Sprinkle with bread crumbs and cheese. Bake at 400* for 20 minutes.
Contributed by Vicki Thompson
½ medium onion, diced
¼ Green Pepper diced
1 tsp Salt
½ C. Tomato Sauce
¼ C. Bread Crumbs
½ C. Grated Cheese
Add to a sauce pan: zucchini, onion, green pepper, salt and tomato sauce. Cook covered until tender. 5-10 minutes. Pour into greased casserole pan. Sprinkle with bread crumbs and cheese. Bake at 400* for 20 minutes.
Contributed by Vicki Thompson
Zucchini Au Gratin
4 Tbl. Butter
2 Tbl. Chopped Onion
1 Garlic Clove crushed
2 Zucchini cubed
¼ tsp. Salt
Dash of Pepper
10 Cherry Tomatoes cut in half or 1 Medium tomato cubed
1/8 lb. Cheese cubed
½ C. Soft Bread Crumbs
Melt 2 Tbl. Butter in skillet. Sauté onions and garlic. Add zucchini, salt, pepper and cook for 5 minutes. Layer zucchini mixture with tomatoes and cheese. Melt 2 Tbl. Butter and combine with bread crumbs. Sprinkle bread crumbs on casserole. Bake at 400* for 15 minutes.
Contributed by Vicki Thompson
2 Tbl. Chopped Onion
1 Garlic Clove crushed
2 Zucchini cubed
¼ tsp. Salt
Dash of Pepper
10 Cherry Tomatoes cut in half or 1 Medium tomato cubed
1/8 lb. Cheese cubed
½ C. Soft Bread Crumbs
Melt 2 Tbl. Butter in skillet. Sauté onions and garlic. Add zucchini, salt, pepper and cook for 5 minutes. Layer zucchini mixture with tomatoes and cheese. Melt 2 Tbl. Butter and combine with bread crumbs. Sprinkle bread crumbs on casserole. Bake at 400* for 15 minutes.
Contributed by Vicki Thompson
Colorful Zucchini Casserole
2 Zucchini cubed
1 Garlic Clove crushed
½ C. Frozen Corn
1 Tbl. Salad Oil
½ tsp. Salt
½ C. Mozzarella grated
Combine all ingredients except cheese in a skillet. Cover and cook for 10 minutes. Stir occasionally. Put in casserole dish and sprinkle grated cheese on top. Bake in oven at 400* for 10 minutes.
Contributed by Vicki Thompson
1 Garlic Clove crushed
½ C. Frozen Corn
1 Tbl. Salad Oil
½ tsp. Salt
½ C. Mozzarella grated
Combine all ingredients except cheese in a skillet. Cover and cook for 10 minutes. Stir occasionally. Put in casserole dish and sprinkle grated cheese on top. Bake in oven at 400* for 10 minutes.
Contributed by Vicki Thompson
Zucchini Patties
1 medium zucchini, grated, skin included
3 eggs
1 c. Italian seasoned bread crumbs
3 Tb. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. parmesan cheese
salt and pepper to season
Set grated zucchini in a colander and hand squeeze off excess liquid. Let it set 5-10 minutes to drain off as much liquid as possible. In a large bowl mix all ingredients together. Prepare a fry pan or griddle with about 1 Tb. or so of olive oil. Heat. Dollop zucchini mixture, a couple tablespoons at a time, to form a patty. Fry about 3- 5 min. on each side until nice and brown. Makes about 8-10 patties.
Contributed by Julia Wing
3 eggs
1 c. Italian seasoned bread crumbs
3 Tb. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. parmesan cheese
salt and pepper to season
Set grated zucchini in a colander and hand squeeze off excess liquid. Let it set 5-10 minutes to drain off as much liquid as possible. In a large bowl mix all ingredients together. Prepare a fry pan or griddle with about 1 Tb. or so of olive oil. Heat. Dollop zucchini mixture, a couple tablespoons at a time, to form a patty. Fry about 3- 5 min. on each side until nice and brown. Makes about 8-10 patties.
Contributed by Julia Wing
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