Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006 All Easy Cooking Recipe Kitchen

Recipes using Coca Cola that have been collected from newspapers, magazines, box tops, and friends over the years.

COCA COLA BARBECUE SAUCE
Cook 1 chopped onion and 2 chopped cloves garlic in 2 tablespoons butter until soft.
Add: 2 c. catsup
6 oz. Coke
1 tbsp. Worcestershire sauce
1 tsp. Mustard
2 tbsp. Vinegar

Simmer 1 hour or until thick.

SOUTHERN BARBECUE SAUCE
1 (18 oz.) bottle barbecue sauce
1/4 c. molasses or table syrup
1/4 c. cola (Pepsi or Coke)
1/4 c. minced onions

Combine all ingredients in heavy pan; heat slowly. Do not boil. Makes a sweet tasting sauce for barbecue chicken or beef sandwiches. For a really southern style sandwich, try adding cole slaw on top of your sandwich.

BARBECUE SAUCE
2 med. onions (chopped)
3/4 c. Coke
3/4 c. catsup
2 tbsp. Vinegar
2 tbsp. Worcestershire
1/2 tsp. chili powder
1/2 tsp. Salt

Combine all ingredients. Bring to boil. Cover pan; reduce heat. Cover pan and simmer 45 minutes. 2 cups.

BARBECUE SAUCE
1 c. Coke
1 c. ketchup
1/4 c. Worcestershire sauce
1 tsp. liquid smoke
1 tbsp. brown sugar
1/4 c. A-1 sauce

Sprinkle of onion salt and garlic powder
Boil slowly to reduce by 1/4 of original volume.

CHERRY JELLO
1 (16 oz.) pkg. frozen black cherries, drained, reserve juice
1 lg. pkg. cherry Jello (sugar-free)
1 can crushed pineapple, drained reserve juice
1 1/2 cans Diet Coke, divided
13 x 9 inch Pyrex dish.

Bring 1 can of Diet Coke to a boil. Use Coke as you liquid to dissolve your Jello. Pour Jello into a dish to jell. Combine pineapple juice, black cherry juice and Diet Coke to bring the liquid to 3 cups. Add to Jello. Add crushed pineapple and black cherries to Jello. Chill to set Jello

CHERRY PIE JELLO
1 lg. box black cherry Jello
1 1/2 c. water
1 can cherry pie filling
1 (12 oz.) can Coke

Mix water and pie filling in saucepan. Bring to a boil, then add Jello. Mix well. Pour into serving bowl. Cooled before Jello set, add 1 can of Coke. Chill until firm.

BLACK CHERRY JELLO
2 sm. pkgs. cherry Jello
2 c. hot water
2 c. Coke
1 pkg. cream cheese
1 pt. black sweetened cherries

Pour hot water over Jello. Add Coke, chill until thin jell. Cut cheese in cubes and cut cherries in fourths. Add to Jello and stir good. Chill overnight.

RASPBERRY CHERRY MOLD
3 oz. raspberry Jello
3 oz. cherry Jello
Medium can crushed pineapple
1 can dark sweet pitted cherries (cut in half)
12 oz. coke
1 c. nuts
6 oz. cream cheese, chopped

Boil cherry and pineapple juice, then pour over Jello. Let cool. Add coke, add canned pineapple, cream cheese, and nuts. Makes two ring molds. Grease mold with small amount margarine.

COKE CAKE
1 c. margarine (2 sticks)
2 c. plain flour
1 3/4 c. sugar
3 tbsp. Cocoa
1 tsp. Soda
1 tsp. vanilla flavoring
2 eggs
1/2 c. buttermilk
1 c. (10 oz.) cake
1 1/2 c. sm. Marshmallows

Combine all ingredients. Blend. Beat 1 minute on medium speed. Bake in sheet pan 40 to 45 minutes at 350 degrees.

COKE CAKE FROSTING
1/3 c. margarine
1/2 c. Coke
1/3 c. cocoa
1 box powdered sugar
1 c. nuts

Have ready when cake is done! Spread on hot cake that has been left in pan. Cool and cut into squares.

BROWNIES
2 c. sugar
2 c. flour
4 eggs
1 c. melted butter (2 sticks)
1/2 c. cocoa
1 tsp. Vanilla
1 c. pecans, chopped

Beat for 2 minutes at medium speed. Pour into a greased and floured 13 x 9 pan. Bake at 350 degrees for 25 to 30 minutes.

ICING
1/2 c. butter
3 tbsp. Cocoa
6 tbsp. Coke
1 box powdered sugar
1/2 c. chopped pecans
Cook butter, cocoa and Coke over medium heat. Add powdered sugar. Makes a lot of icing; you may want to half the recipe.

APPLESAUCE BROWNIES
2 sticks margarine
3 squares chocolate
2 c. sugar
3 eggs
1 c. applesauce
2 c. flour

Melt margarine and chocolate; add remaining ingredients. Bake in greased and floured oblong pan at 350 degrees for 25-30 minutes.

FROSTING
1 stick margarine
3 tbsp. Cocoa
6 tbsp. Coke

Melt margarine; add cocoa and coke. Bring to boil; remove from heat. Add 1 box powdered sugar. Stir until smooth, then pour while hot over cake.

FROSTED CRANBERRY SQUARES
1 (16 oz.) can crushed pineapple
1 can cranberry sauce
1 lg. box cherry Jello
1 c. Coke

Pour juice of pineapple into pan and bring to boil (about 1 cup. If not 1 cup from pineapple, add enough water to make 1 cup). Pour over Jello. After this is dissolved, pour 1 cup of Coke into mixture very slowly. Mix well. Partially chill until syrupy. Mix pineapple and cranberry sauce and let set. Frost with following, if desired.

TOPPING
With mixer, blend 1 (8 ounce) package softened cream cheese and 1 small container of Cool Whip. Spread over top of Jello, and sprinkle generously with pecans. (I use packed in own juice pineapple and diet Cola or 7-Up.

MICROWAVE COCA COLA CAKE
Cooking time 11 minutes. Utensils, 11 x 7 inch glass dish, 4 cup and 2 cup glass measuring cups. 2 c. sugar 1 c. miniature marshmallows 1/2 c. Crisco 3/4 c. Coke 3 tbsp. cocoa 1/2 c. buttermilk 1 tsp. baking soda 2 eggs, beaten Mix flour and sugar together. Stir in marshmallows. Set aside. In a 2 cup glass measuring cup, put Crisco, Coke, and cocoa. Heat in microwave until Crisco melts, about 2 minutes. Pour over flour mixture. Stir in buttermilk, soda, and eggs. Pour into greased glass dish. Cook on high for 11 minutes. Turn dish every 3 minutes.

FROSTING
6 tbsp. Margarine
3 tbsp. Cocoa
6 tbsp. Coke
2/3 box powdered sugar
1 c. (or more) broken pecans

Mix margarine, cocoa, and Coke in 4 cup glass measuring cup. Bring to a boil in microwave. Boil for 1 1/2 minutes. Pour cocoa mixture over powdered sugar; add pecans and mix well. Frost cake while hot. Decorate top with pecan halves.

BANANA PUNCH
3 bananas
1 lg. pkg. frozen strawberries
1 sm. can crushed pineapple
1 can Hi-C very berry drink
1 can Hi-C red apple drink
1 liter Coke

In blender mix 1/3 strawberries, 1/3 pineapple, and 1 banana with about half a can of Hi-C. Blend on low speed. Do this three times, pouring mixture into punch bowl after blending. Pour remainder of Hi-C and Coke into punch bowl and stir for a creamy taste add partially melted vanilla ice cream before serving. Serves 25.

COLA FRIZZ
1 can Eagle brand milk
1 (12 oz.) Coke

Mix both ingredients together. Put in an ice tray and freeze overnight. Cut in squares and eat with a spoon.

CROCKPOT ROAST
3-4 lb. roast, cheap cut
1 bottle ketchup
1 can Coke
1 pkg. onion soup

Put on low for 48 hours. If you want it thicker, when done add flour and water. Put on buns, potatoes or bread.

CROCK POT SPARERIBS
2 to 3 lbs. country style spareribs (pork), fresh or frozen
1 c. ketchup
1 c. coke

Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs. Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce.

BARBECUED CHICKEN IN CROCK POT
1 reg. size bottle Kraft BBQ sauce
10 oz. Coke

Chicken (pieces or whole) I use boneless and skinless chicken breasts
Mix BBQ sauce and Coke in crock pot. Add chicken. Cook on low while at work.

PINEAPPLE EMPANADAS
6 c. flour
2 c. butter flavored Crisco
8 to 10 oz. Coke, at room temperature

FILLING
1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. Cornstarch
1/2 c. sugar

Bring filling ingredients to boil. Mix flour and shortening together. Make sure shortening is well mixed. Add Coke, gradually mix well. Make dough into balls, according to the size of empanadas you want and press ball using a tortillera (tortilla press). Press around edges after filling has been added. Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done. Yield: 4 dozen.

BAKED HAM
1 ham
1 (12 oz.) can Coke (not diet)
1 can pineapple rings
1 can cherries
Clove spikes

Put ham in deep pan on aluminum foil. Pour Coke over. Pour cherries (drained) over. Place pineapple rings on top. Put in clove spikes. Bake at low temperature (300 degrees) for 2-2 1/2 hours. Coke will turn into syrup.

BRISKET
1 package Lipton onion soup mix
1 jar chili sauce
1 can regular Coke
1 lg. untrimmed brisket
Put brisket in roasting pan, fatty side up. In bowl, mix soup mix, chili sauce and Coke. Pour over brisket. Cover roaster and bake in 300 degree oven for at least 5 hours. Remove brisket from gravy and slice diagonally. Skim fat off gravy and serve as sauce for the meat.

BRISKET
Beef brisket, trimmed (3 to 4 lb.)
16 oz. jar of Zesty Italian salad dressing
16 oz. can of Coke

Marinate the brisket in a covered container in the Zesty Italian dressing and can of Coke. Marinate in the refrigerator for at least 24 hours. (If brisket is not completely covered, add more dressing or Coke.) In a covered cooking dish, put brisket and marinate sauce. Cook at 200 degrees in conventional oven for 6 to 8 hours. Will serve 4 to 6 people depending on size of beef brisket.

ROUND STEAK
1 round steak or venison cut into serving pieces
1 bell pepper
1 c. ketchup
1 onion
1 king size coke (16 oz.)

Salt, pepper, and flour the steak pieces. Brown in hot oil. Pour off all but 2 tbsp. grease. Place a slice of onion on each serving of steak. Pour ketchup and coke over all of the meat and simmer for about 45 minutes (covered). Serves 4.

BARBECUED STEAK
2 (7 oz.) beef steaks (any cut)
6 tbsp. plus 2 tsp. Catsup
2 tbsp. diet Coke
1 tbsp. brown sugar replacement
1 tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. chili powder
1/2 clove garlic, minced
Dash ground red pepper

In saucepan combine all ingredients except steak. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally, 20 minutes or until thickened. Remove from heat and cool to room temperature. Trim any fat from steaks. Pierce meat on both sides with fork. Place steaks in shallow baking dish. Pour sauce over steaks, turning to coat well. Cover and refrigerate 4 hours or overnight, turning occasionally. Heat broiler, remove steaks from sauce and place on rack of broiler pan. Cook 4 inches from heat source 4 minutes on each side for rare, 6 minutes for medium and 8 minutes for well done, brushing with any remaining sauce in pan. Note: If there is not time to marinate steaks, brush the sauce over the steaks while grilling. This recipe serves two with 5 ounce beef each.

BARBECUE WIENERS
10 oz. Coke
2 tbsp. Horseradish
1 c. ketchup
2 tbsp. brown sugar
2 pkg. Wieners

Mix. Cut wieners in bite size pieces. Bring to boil, then simmer, cover until sauce thickens, about 25-30 minutes.

BARBECUE ON A BUN FOR A CROWD
10 lb. top grade boneless stew meat
6 tbsp. Salt
4 (5 oz.) bottles Worcestershire sauce
4 (14 oz.) bottles catsup and add a little water
Juice of 2 lemons
Liquid smoke and hot sauce to taste
4 (16 oz.) bottles Coke

Cook all ingredients together in a big pot, except Coke. Cook about 2 hours. Add Coke, one at a time, cooking a little between each Coke added. Cook until tender. Serve on hot bun.

PINTO BEANS
1 pound pinto beans (dry)
1/2 c. chopped green or red sweet pepper
2 tsp. chili powder
2 tsp. Salt
1 bay leaf
1/2 tsp. dry mustard
1 can Coke

Cook in crockpot 6-8 hours or until done.

CHILI
1 1/2 lbs. ground beef
10 oz. can onion soup
2 tsp. Cumin
2 (15 1/2 oz.) cans chili kidney beans
10 oz. Coke or 2 tsp. Cocoa
1/2 tsp. Salt
1 tbsp. chili powder
1/2 tsp. Pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste

Brown ground beef; drain off excess grease. Place in large pot and add the remaining ingredients. Simmer until warm.

BAKED BEANS
3 cans pork & beans, drained
1 c. Coke
1 c. catsup
1/2 onion, chopped
2 slices bacon, cut up
1/4 c. sugar

Stir all together and bake 1 hour at 350 degrees.

http://www.nancyskitchen.com/microwave_recipes.htm

[Links to many interesting microwave recipes at end, on page]

Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006 All Easy Cooking Recipe Kitchen
Microwave Recipes

Microwave Recipes
Recipes have collected from newspapers, magazines, box tops, and friends over the years.

Candy

CHOCOLATE FUDGE
1 pkg. (8 sqs.) Baker’s semi-sweet
chocolate
2/3 c. sweetened condensed milk
1 tsp. vanilla
1/8 tsp. salt
1 c. walnuts, chopped

Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Cut.

PEANUT BRITTLE
1 c. raw peanuts
1/2 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla flavoring
1 c. sugar
1 tsp. soda
1 tsp. margarine

Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at least 3 quart size. Cook in microwave oven on high for 4 minutes, stir, then cook 2 more minutes. Nuts should be golden brown. Add soda and vanilla. Stir until light and foamy. Pour onto a greased cookie sheet spreading mixture as thin as possible. Let cool, then break into serving pieces. Store in zip-lock bag. Fill mixing bowl with hot water as soon as empty to make cleaning easier. Cooking time may vary depending on microwave.

EAGLE BRAND CHOCOLATE FUDGE
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter

Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.

PEANUT CLUSTERS
6 sq. of almond bark (white)
6 oz. or 12 oz. chocolate morsels
1 can salted peanuts

Melt almond bark and chocolate in microwave. Add peanuts and drop on waxed paper.

MICROWAVE MOUNDS
1 can Eagle Brand condensed milk
2 c. powdered sugar
14 oz. bag coconut
1 tsp. vanilla flavoring

Mix and roll into balls and refrigerate until firm. 1 (12 oz.) bag chocolate chips
1/4 lb. paraffin wax

Melt above ingredients in the microwave or double boiler. Dip balls twice in chocolate mixture.

TURTLES
12 oz. semi sweet chocolate chips
4 oz. unsweetened chocolate
4 tbsp. unsalted butter

Melt above ingredients in double boiler or microwave. Stir in 1 1/2 cups sugar. Beat well and stir in: 4 eggs
2 tsp. vanilla

Combine: 1/2 c. flour (spoon into cup)
1/2 tsp. baking powder
1/4 tsp. salt

Stir in: 1 to 2 c. chopped pecans
12 oz. chocolate chips

Line cookie sheet with foil. Drop 1/4 cup cookie mix and make arms and legs with whole pecans for turtles. Bake at 350 degrees for 10 to 12 minutes.

MARBLE FUDGE
1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 c. peanut butter
1 (10 1/2 oz.) pkg. mini marshmallows
1 c. salted nuts

1. Combine chocolate, butterscotch and peanut butter in large glass bowl. 2. Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several hours or until set. Cut into squares.

PRETZEL CANDY
1-1/2 c. white chocolate
3/4 c. broken pretzel sticks
3/4 c. dry roasted nuts

Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out on cookie sheet. Freeze 10 minutes. Break apart.

MICROWAVE CARAMELS
1 c. butter or margarine, melted
1 (14 oz.) can sweetened condensed milk
1 c. light corn syrup
1 (1 lb.) pkg. light brown sugar
1 tsp. vanilla extract
2 c. semisweet chocolate chips, melted

*Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla. *Pour into buttered 9x13” pan. Chill in refrigerator overnight. *Pour melted chocolate over caramels. Cut into 1-inch squares. *May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides. *Yield: 10 dozen.

BON BON’S
6 to 8 oz. chocolate wafers
2 c. white corn syrup
1 bag dried coconut

Bring corn syrup to a boil. Pour over dried coconut. Let it set for an hour and then roll into small balls. Cover with melted candy. Melt candy over a double boiler until smooth. Or put in microwave oven for 2-1/2 minutes on High or until melted. Using a fork dip balls one at a time in melted chocolate, shake off excess. Place on wax paper.

WHITE BARK CANDY
2-1/2 lb. coating chocolate (white)
2 c. Rice Krispies
2 c. Captain Crunch Peanut Butter
cereal
2 c. sm. marshmallows
1 c. dry roasted peanuts

Melt chocolate - in microwave use 1/2 power for 3 minutes. If not fully melted, repeat until chocolate is runny. Add all other ingredients; mix well, then spoon onto wax paper to harden.

Main Dish Recipes

HAM WITH ORANGE SAUCE
3 to 4 lb. boneless fully cooked
smoked ham
1/2 c. orange juice or water
1/4 tsp. (each) cloves, ginger

Slice ham 1/4 to 1/2” thick; on a deep platter, arrange slices overlapping in a circle with center open. Combine ingredients and spoon evenly over slices; cover tightly with plastic wrap; microwave on high for 8 to 10 minutes (until meat is hot); rotate dish twice for even heating; drain juice from platter for easier serving; serve with warm sauce.

ORANGE SAUCE:
1/2 c. brown sugar
2 tbsp. cornstarch
2 c. orange juice
1/4 tsp. cloves

Mix first 2; gradually add next 2; cook to boiling as it thickens, stirring constantly; garnish with orange slices, parsley.

BEEF CORN PIE
3/4 lb. of ground beef
1 sm. clove garlic (chopped very fine)
1 (8 oz.) can whole tomatoes drained
(save 1/2 c. liquid)
1/2 tsp. salt
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
1 (8 oz.) can whole kernel corn
12 pitted olives, (optional)
2 tsp. chili powder
1 egg
1/2 c. yellow corn meal
Dash of paprika

Crumble ground beef into 1-1/2 quart casserole, add onion and garlic. Cover loosely and microwave on high (100%) 2 minutes. Break up beef and stir. Cover and microwave on high until beef is not pink, 2 or 3 minutes. Drain excessive fat. Stir in tomatoes, corn, olives, chili powder and salt. Cover tightly and microwave on high until mixture is hot and bubbly, 4 to 6 minutes. Stir. Beat egg in bowl, stir in corn meal and reserve tomato liquid. Pour over meat mixture. Sprinkle with cheese and paprika. Microwave uncovered on high until topping is no longer doughy, 3 to 6 minutes.

SPARE RIBS

2 lbs. pork ribs
1 c. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper

Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.

SWISS STEAK
3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix - shake mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce

Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking dish. In small bowl, combine all remaining ingredients, blend well. Pour over meat. Cover tightly with microwave safe plastic wrap. Microwave on medium for 12 to 17 minutes or until meat is almost tender. Let stand tightly covered for 10 minutes. Serves 4

MICROWAVE CHILE
1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper

Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.

ORANGE GLAZED CHICKEN
2 whole chicken breasts, halved and
skinned (about out 2 pounds)
Paprika
Salt and pepper
3 tbsp. orange juice concentrate
3 tbsp. water
1 1/2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
1 tbsp. dry white wine
1/2 tsp. parsley flakes
Parsley flakes for garnish

Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1-1/2 to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley. Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.

CHICKEN DIVAN
2 whole chicken breasts, split
2 (10 oz.) pkgs. frozen broccoli
spears
4 oz. pasteurized processed cheese
1 (10 3/4 oz.) condensed cream of
mushroom soup
1/2 tsp. salt
1/4 tsp. rosemary
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 tbsp. dry sherry or chicken broth
Paprika

Place chicken breasts in 12 x 8 inch microwave-safe baking dish. Cover with waxed paper. Microwave (medium - high - 70%) 12 to 14 minutes or until tender; uncover and allow to cool. Microwave (high) broccoli in packages 8 to 9 minutes or until thawed. Drain and set aside. Remove chicken from baking dish. Remove skin and bones; cut chicken into pieces. Arrange broccoli in baking dish and top with chicken. Crumble cheese over chicken. Combine soup, salt, rosemary, pepper, Worcestershire sauce, and sherry; pour over chicken. Sprinkle with paprika. Microwave (high) uncovered 8 minutes. Then microwave medium 50% 4 to 6 minutes or until heated in center.

CHEESY CHICKEN PITAS
1 c. red, green, yellow bell pepper strips
1 sm. onion, sliced
1 clove garlic, minced
1 1/4 lbs. boneless, skinless chicken
breast, cut in strips
2 whole wheat pitas, cut in half
4 slices cheese (your choice), cut in
half diagonally
Lettuce
1/2 c. sour cream

Toss peppers and onions together in bowl. Set aside. Spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated. For each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. Cover loosely. Microwave on High 30 seconds or until cheese is slightly melted. Add lettuce, serve with sour cream. Serves 4

LIME TARRAGON FILLETS
1 lb. red snapper fillets
1 tbsp. margarine
1 tbsp. lime juice
1/2 tsp. salt
1/4 tsp. dried tarragon leaves
4 slices lime

Cut fillets into serving size pieces. Arrange in 8 inch square microwave safe baking dish with thicker pieces to the outside. Cover with waxed paper. Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once. Set aside. Combine margarine, juice, salt, and tarragon in 1 cup microwave safe measure. Microwave (high) uncovered, 30 to 45 seconds or until melted. Arrange fillets on serving plate. Stir margarine mixture and spoon onto fillets. Garnish with lime slices.

ITALIAN STYLE CHICKEN BREASTS
2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder

Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.

TURKEY PATTIES WITH HONEY CRANBERRY SAUCE
1 lb. ground turkey
1 egg, beaten
1/4 c. dry bread crumbs
2 tbsp. orange juice or water
1 tsp. poultry seasoning
1/2 tsp. seasoned salt
1/4 tsp. onion powder
Natural chicken browning and
seasoning powder

SAUCE
1 c. fresh or frozen cranberries
1/4 c. orange juice
2 tbsp. honey
1 tsp. grated orange peel

Combine turkey, egg, bread crumbs, orange juice, poultry seasoning, seasoned salt, and onion powder in mixing bowl; mix well. Shape into 5 patties. Place on microwave safe meat rack. Sprinkle generously with browning powder. Cover with waxed paper. Microwave (high) 5 to 6 minutes or until done, rotating dish once. Set aside. Rinse cranberries. Combine cranberries, orange juice, honey, and orange peel in 1 quart microwave safe casserole. Cover with casserole lid. Microwave (high) 3 to 4 minutes or until cranberries are popped and mixture starts to thicken, stirring once. Serve patties with sauce. If desired, increase honey in sauce, but calories will increase. Canned whole cranberry sauce can be substituted for fresh. Use 1/2 cup with orange juice and peel and omit honey. Microwave 1 to 1-1/2 minutes or until heated.

SALMON PATTIES WITH CHEESE SAUCE
1 (15 1/2 oz.) can salmon (drained)
2 eggs (lightly beaten)
1/2 c. chopped onion
1/2 c. soft bread crumbs
1 tsp. dry mustard

CHEESE SAUCE
1 tbsp. margarine
2 tbsp. all purpose flour
1/8 tsp. pepper
3/4 c. milk
1/3 c. shredded Sharp Cheddar cheese

Remove and discard salmon skin and cartilage; do not remove bones. Place in a bowl. Flake with a fork. Mix in eggs, onion, bread crumbs and mustard. Shape into 5 (1/2 inch thick) patties. Arrange in a circle on a microwave safe plate. Set aside. To make cheese sauce; in a 2 cup glass measure, microwave margarine on high 45 to 50 seconds or until melted. Stir in flour and pepper. Gradually stir in milk. Microwave on high 2 to 3 minutes or until thickened, stirring every minute during cooking. Add cheese; stir until melted. Set aside. Microwave patties on high 4 minutes. Rearrange, moving outside pieces to center of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, but still moist. Microwave cheese sauce on high 1 minute. Pour over patties.

Dessert Recipes

PINEAPPLE DESSERT

16 oz. can crushed pineapple
1-1/2 c. miniature marshmallows
1/2 box of Yellow cake mix dry or 1
box Jiffy Yellow cake mix
1/4 c. melted butter
1/2 c. coconut
1/2 c. pecans

Layer as written, cook in microwave 12 minutes full power. Can be served warm or cold. Serve plain or with ice cream or Cool Whip.

STREUSEL APPLES
6 c. sliced, peeled apples
1/2 c. brown sugar, packed
1/2 c. unsifted all-purpose flour
1/4 c. brown sugar, packed
1/2 c. quick-cooking oats
1/4 c. butter or margarine
1/2 tsp. cinnamon

In 8 inch square dish, place apples and 1/2 cup brown sugar. With pastry blender mix flour, 1/4 cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over top of apples. Microwave at high (10 power) for 12 to 15 minutes. Let stand a few minutes before serving. May be topped with whipped cream or vanilla ice cream. Serves 6-8

STRAWBERRY PIE
1 c. sugar
1 c. hot water
1/4 c. cornstarch
Pinch of salt
3 oz. pkg. strawberry Jello

Combine ingredients in a microwave safe container and microwave on High 3 to 4 minutes. Arrange 1 1/2 quarts fresh, clean strawberries on a 9” baked pastry shell. Pour glaze over strawberries and cool in refrigerator until firm. Garnish with whipped cream.

BAKED APPLES
2 baking apples (Mac’s)
1 tbsp. brown sugar
1/2 tbsp. butter

Core apples. Place sugar and butter in cavities. Set in custard cup or baking dish. Cover (wax paper for crunch - or - plastic for soft). Microwave on high power (2 apples) 2 1/2-4 minutes. Micro-cook until fork tender, rotating after 1/2 cooking time. Let stand 2 minutes. Serves 2.

GRASSHOPPER PIE
2-1/2 c. crushed chocolate sandwich cookies*
1 c. margarine, melted*
1 (10 1/2 oz.) pkg. miniature
marshmallows
1/4 c. green cream de menthe
2 c. whipped cream

*(Substitute 1 prepared chocolate flavor crumb crust for). Mix crumbs and margarine and press into bottom and sides of 9 inch pie plate and refrigerate. Microwave marshmallows and cream de menthe in large bowl on high 1-2 minutes or until smooth. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream and spoon into crust. Freeze until firm. Garnish with coconut or shaved chocolate.

Side Dish Recipes

CREOLE OKRA
2 slices bacon (diced)
1 lb. okra
1/2 c. onion (sliced)
2 c. tomatoes (sliced)
2 drops hot tomato sauce
1/4 tsp. basil
1 can hominy

Place bacon in 1 1/2 quart casserole, cover, microwave on high 2 1/2 minutes. Cut okra and add it and onion to bacon drippings. Microwave 6 minutes on high. Stir midway through cooking. Add tomatoes and tabasco and basil. Stir once, microwave 6 minutes. Add reserve bacon and hominy, may be added before last cooking. Increase microwave to 8 minutes, if you do.

CHEESY BROCCOLI CASSEROLE
1/2 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
1 (8 oz.) jar pasteurized process
cheese
2 (10 oz.) pkgs. frozen, chopped
broccoli, thawed
2 cans cream of celery soup
2 c. quick cooking rice, uncooked

In 2 quart casserole combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.

CAULIFLOWER
1 med. sized head of cauliflower
1 c. mayonnaise
1 tbsp. prepared mustard
1 tsp. dried mustard
4 oz. sharp cheddar cheese, shredded

Place whole head of cauliflower, stem end down, in an 8” glass pie plate. Cover with plastic wrap. Microwave at High 7 to 8 minutes or until tender. Mix mayonnaise, prepared mustard and dry mustard in a bowl. Pour mayonnaise mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High one minute to melt cheese. Yield: 4 servings.

BUTTER-HERB CARROTS
12 oz. (about 4 lg.) carrots
2 tbsp. water
2 tbsp. butter or margarine
1 tsp. arrowroot
1/8 tsp. tarragon leaves
1/4 tsp. salt

1. Remove tops from carrots, wash and peel; slice (about 1/4” thick). Place in 1 quart glass casserole. Add water and cover with casserole lid. 2. Microwave (High) 3 to 3 1/2 minutes or until carrots are bright in color and have just started cooking, stirring once. Let stand 1 minute. 3. Plunge into ice water to stop further cooking. When carrots are chilled, spread on toweling to absorb excess moisture. Place in 1 pint plastic food container. 4. Microwave (High) butter in small glass dish 1/4 to 1/2 minute or until melted; stir in arrowroot and tarragon. Pour over carrots. Cover and label. Freeze quickly. 5. Remove lid from frozen carrots and replace loosely. 6. Microwave (High) 7 to 8 minutes, stirring 1 to 2 times or until carrots are tender. Sprinkle with salt. Yield: 2 to 3 servings.

CORN STUFFED ZUCCHINI
3 med. zucchini (1 1/2 lb.), cut in
half lengthwise
Salt, if desired
3 tbsp. butter or reg. margarine
1/3 c. chopped onion
1/3 c. chopped green pepper
1 (10 oz.) pkg. frozen corn, thawed
1 tsp. dried tarragon leaves
1/4 tsp. pepper
1/2 lb. sausage*
1/2 c. shredded Monterey Jack cheese*

With spoon scoop pulp from zucchini halves, leaving 1/4 inch shell intact. Sprinkle with 1/4 teaspoon salt. Chop zucchini pulp. Place butter in 1 quart microwave safe pan, microwave on high (100% power) or until melted. Stir in zucchini pulp, onion and green pepper. Microwave on high (100% power) 3 minutes. Combine corn, tarragon, 1/8 teaspoon salt and pepper with onion mixture; microwave on high (100% power) 2 minutes. Spoon vegetable mixture into zucchini halves - mounding. Place filled zucchini shells in a shallow microwave safe pan. Cover with waxed paper; microwave on high (100% power) 6-8 minutes or until zucchini is just tender. Remove from oven; let stand covered 3-5 minutes before serving. *If meat is wanted - fry bulk sausage and mix it with vegetable mixture before filling shells. *Top with shredded Monterey Jack cheese. Serves 6

BROCCOLI AND CAULIFLOWER RING
1 lg. head cauliflower
2 bunches broccoli

Separate cauliflower and broccoli in flowerettes. Trim off thick stalks (save for another use). Rinse vegetables, but do not dry. Line the bottom of 2 quart microwave ring pan with cauliflower. Layer with a ring of broccoli, placing the stems to the inside of the dish. Repeat layering until all of vegetables are used. Cover with vented heavy duty plsatic wrap. Microwave on High 10 to 12 minutes or until vegetables are crisp tender. Press down on vegetables to compact them. Let stand 5 minutes. Drain water off vegetables. Invert onto serving platter. Serve immediately. Serves 6. TOPPING: For a quick, easy cheese topping, remove metal lid from glass jar of cheese. Microwave on high and serve over vegetables.

FRESH CORN ON THE COB
2 ears fresh corn on the cob
Melted butter or margarine, if desired

To cook in waxed paper: Cut squares of waxed paper. Husk corn and remove silks. Wash corn. Roll each ear with water that clings to kernels in waxed paper. Brush with melted butter or margarine before rolling up in waxed paper, if desired. Twist ends of waxed paper to seal. Place spoke fashion in microwave oven. Microwave at full power (high) for 5 minutes or until kernels are tender, rearranging ears once. To cook in the husks: Carefully pull husks down ear far enough to remove silks but still keep husks intact. Brush corn with melted butter or margarine, if desired. Pull husks back over corn. Quickly run husks under cold water to add moisture for cooking. Place spoke-fashion in microwave oven. Microwave at full power (High) for 5 minutes or until kernels are tender, rearranging ears once.

SHOE PEG CORN CASSEROLE
1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped bell pepper
1 c. grated cheese (mild cheddar)
1 can whole kernel corn*
1 can French style string beans, drained*
1 can cream of celery soup
1/2 pt. sour cream
Salt & pepper to taste
1 stick oleo
1 stack Ritz crackers

Mix all ingredients except Ritz crackers and oleo. Stir and pour in greased 9”x13” baking dish. Melt oleo and crunch Ritz crackers and mix together. Sprinkle over top of casserole. Cook on High 10 to 12 minutes. If a bit too soupy, microwave another 2 to 3 minutes. *May use frozen vegetables, cook separately before mixing other ingredients.

ZUCCHINI CASSEROLE
Layer: Sliced zucchini, sliced onions, tomatoes cut in wedges, salt, pepper, basil, croutons and pats of butter. Do this for as big of dish you use. Microwave on high turning each 5 minutes to a side (total of 20 minutes or until vegetables are tender). Cover top with cheese and microwave until the cheese is melted.

TWICE BAKED POTATOES
4 baking potatoes
3 green onions, thinly sliced
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
Dash black pepper
Dash nutmeg
Dash paprika
4 slices bacon
2 tbsp. grated Parmesan cheese
2 tbsp. grated sharp Cheddar cheese

Arrange potatoes on microwave dish. Pierce with a fork in a few places. Microwave, uncovered, for about 10 minutes at high power. Rearrange potatoes after 5 minutes, turn them over. Place potatoes on counter, cover with a bowl and let stand for at least 7 minutes (potatoes will continue to cook). Combine butter and green onions in a microsafe dish. Microwave covered at high power for at least 1 1/2 minutes or until onion is soft.

Place bacon on paper towel on a microsafe dish. Microwave, covered with paper towel at high power for 4-5 minutes or until almost crisp. Let stand for a minute. Crumble. Cut potatoes in half, scoop out pulp. Mash potatoes with butter and green onion mixture, milk or Half and Half and seasonings until light and fluffy. Add bacon. Spoon potato mixture into shells. Arrange on microsafe dish. Sprinkle with cheeses. Microwave, uncovered at high power for about 5 minutes or until potatoes are hot and cheeses are melted. Rotate dish after half the cooking time if the microwave oven is not a rotating one.

http://www.nancyskitchen.com/green-bean-casserole.htm

All Easy Cooking Recipe Kitchen
Green Bean Recipes that are easy to prepare and contain everyday ingredients.

Casserole Recipes

GREEN BEAN CASSEROLE RECIPE
2 boxes frozen French style green
beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Saute onions in butter. Layer in a greased casserole: 1. Beans 2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes. Serves 6.

PORK CHOP - GREEN BEAN CASSEROLE RECIPE
6 rib or loin pork chops, 3/4” thick
2 (10 oz.) pkgs. frozen cut green
beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt

Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

TURKEY GREEN BEAN CASSEROLE RECIPE
2 c. cooked, diced turkey breast
1 can French green beans, drained
1 c. cooked white rice
1 c. cooked long wild rice
1 can cream of celery soup
1/4 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimiento
1/4 tsp. salt

Mix all of ingredients together. Bake at 350 degrees for about 30 minutes.

HAMBURGER GREEN BEAN CASSEROLE RECIPE
1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill centers of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.

TUNA GREEN BEAN CASSEROLE RECIPE
1 lg. can green beans (drained)
1 sm. can water packed tuna
1 can mushrooms; drained and cut
2 tbsp. onion flakes
3 cheese slices

In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up mushrooms. Mix well. Have individual casseroles; divide into 3 to 4 casseroles. Top each casserole with 1 slice of cheese. Bake in oven until cheese has melted.

GREEN BEAN CASSEROLE RECIPE
1 can French style green beans
1 can cream of celery soup
1/2 c. sour cream
1/2 c. chopped onion
1 can shoe peg or white whole kernel
corn
1/2 c. chopped celery
1 1/2 packs crushed Ritz crackers
1 stick melted butter

Spray casserole dish with Pam. Drain green beans and place in dish. Mix together cream of celery soup, sour cream, chopped onion, corn (drained) and chopped celery. Pour this mixture over the green beans. Place crushed crackers on top and pour melted butter over crackers. Bake 35 minutes on 350 or until brown.

GREEN BEAN - CHICKEN CASSEROLE RECIPE
1 can French cut green beans, drained
1 c. sliced water chestnuts, drained
1 jar pimento, drained
1 can cream of celery soup
1/2 c. mayonnaise
1 onion, chopped
1 box long grain & wild rice with
seasonings, uncooked
2 c. chicken or turkey cubes
2 c. chicken broth

Mix all of the above and spoon in a lightly greased 2 quart or layer casserole. Bake at 350 degrees for 45 minutes to 1 hour.

HOT DOGS, POTATOES AND GREEN BEAN CASSEROLE RECIPE
1 pkg. hot dogs
7 to 8 potatoes (cubed)
1 can green beans
Onion

Boil cubed potatoes until soft. Boil hotdogs sliced in small circles. Saute onion in margarine in large skillet. Add potatoes, hot dogs and green beans. Mix and cook on low heat until desired consistency.

GREEN BEAN CASSEROLE RECIPE
1 lb. ground beef
2 cans green beans (any style)
1 can tomato soup
Onion and green pepper to taste
2 cans refrigerator biscuits

Brown and drain ground beef; add drained green beans and soup. Add onion and green pepper to taste. Place this mixture in a 9x13 pan and bake at 375 degrees for 30 minutes. Then, using both cans of biscuits, put a layer on top of the green bean mixture and continue to bake until top of biscuits are browned (about 10-15 minutes)

GREEN BEAN & TATER CASSEROLE RECIPE
2 cans green beans, drained
1 can Durkee’s French fried onions
1/4 c. water
1 can condensed tomato soup
1 lb. ground meat
Grated Cheddar cheese (approx. 1 c.)
8 servings instant mashed potatoes
Salt & pepper

Brown ground meat and drain. In large casserole dish, combine ground beef, green beans, tomato soup, water, salt and pepper. Mix up the potatoes according to directions on the container and blend in 3/4 of the can of onion rings. Spread across top of green bean mixture. Bake for 25 minutes at 350 degrees. Top with the rest of the onion rings and grated cheese. Bake until cheese is melted (about 2 minutes). Makes 4 servings.

BEEF HASH AND GREEN BEAN CASSEROLE RECIPE
2 (9 oz.) pkgs. frozen French style
green beans
15 oz. can corned beef hash
10 oz. can cream of mushroom soup
3 1/2 oz. can French fried onions
1 c. shredded American cheese

Cook beans as directed on package and drain. Combine with mushroom soup and place in greased 8x8 pan or baking dish. Spoon corn beef hash over beans and top with onions. Sprinkle cheese over casserole. Bake at 375 degrees for 15-20 minutes, until cheese is melted.

Green Bean Salad Recipes

MARINATED GREEN BEAN SALAD RECIPE
1 lb. fresh green beans
1 (2 oz.) jar sliced pimento, drained
1 med. tomato, chopped
1/2 c. chopped green pepper
1/2 c. reduced calorie Italian salad
dressing
1/4 c. chopped fresh parsley
1/4 tsp. freshly ground pepper

Remove strings from green beans; wash thoroughly. Cut each bean lengthwise into 4 strips. Place in a steaming rack over boiling water. Cover and steam 5 minutes or until crisp-tender. Cool completely. Combine beans, pimento, tomato and green pepper in a shallow container. Combine salad dressing, parsley and pepper; stir well. Pour over bean mixture. Cover and refrigerate overnight. Yield: 6 servings (43 calories per serving).

GREEN BEAN SALAD WITH WALNUT SAUCE RECIPE
1 cooked potato, cut in chunks
2 c. green beans, cut in 1-inch
pieces, steamed
2 tbsp. virgin olive oil
3 tbsp. vinegar
1/2 tsp. salt
1/2 c. chopped walnuts
1 clove garlic, peeled
Dash cayenne pepper
1 tsp. ground coriander
3-4 tbsp. cold water
1/2 med. Bermuda onion, cut in
1/2-inch pieces

Marinate potato and green beans in mixture of oil, 2 tablespoons vinegar and salt for 1/2 hour in refrigerator. Place walnuts, garlic, cayenne, coriander and 1 tablespoon vinegar in blender. Blend to paste adding water until smooth. Use rubber spatula to force mixture down sides. Drain vegetables and stir in walnut sauce and onion. Chill for an hour before serving.

MIDDLE EASTERN GREEN BEAN SALAD RECIPE
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 sm. onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. fine quality virgin olive oil

Wash and snap beans, cut in 2 inch lengths. Cook in salted water until tender but still crisp. Mash garlic and salt - add lemon juice and mix well. Add all other ingredients and toss. Best refrigerated at least an hour before serving. May be garnished with a few cherry tomatoes. Larger amounts of lemon and oil for a more tart salad.

MARINATED THREE-BEAN SALAD RECIPE
1 (8 1/2 oz.) can lima beans
1 (8 oz.) can cut green beans
1 (8 oz.0 can red kidney beans
1 med. onion, thinly sliced and
separated into rings
1/2 c. chopped green pepper
2/3 c. vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. celery seed

Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain before serving.

QUICK THREE BEAN SALAD RECIPE
Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving.

THREE BEAN SALAD AND DRESSING RECIPE
1 can each baby lima beans, peas,
French style beans
1 sm. jar pimientos
1 sm. onion, chopped fine
4 stalks celery, chopped fine

DRESSING
2/3 c. sugar
1/4 c. oil
1 1/2 tsp. salt
1/2 c. vinegar

Drain lima beans, peas and French style beans. Mix.

DRESSING: Heat to a boil, cool. Pour over mix and let stand overnight. Drain before serving.

HOT GERMAN GREEN BEAN SALAD RECIPE
2 (1 lb.) cans
green beans, drained
1 c. liquid from beans
3 slices bacon, fried and crumbled, save drippings

Add these ingredients to bacon drippings: 1/2 tsp. salt 1 tbsp. lemon juice 2 tbsp. bacon drippings 1 lg. onion, sliced 1/4 c. bean liquid Mix together: 1/4 c. bean liquid Add to above mixture. Cook until thick and clear. Add beans and heat through. Put into serving dish and sprinkle bacon on top.

GREEN BEAN SALAD WITH CREAMY TARRAGON DRESSING RECIPE
Water
3 lb. green beans
1/2 c. mayonnaise
1/3 c. tarragon vinegar
1/4 tsp. salt
1 tsp. prepared mustard
1/2 tsp. pepper
1 med. red onion, thinly sliced

About 2 1/2 hours before serving: In a 4 quart saucepan over high heat in 1 inch of boiling water, heat green beans to boiling. Reduce heat to low, cover and simmer 5-10 minutes until beans are tender crisp; drain. In a 13 x 9 inch baking dish, mix mayonnaise, vinegar, salt, mustard and pepper. Add green beans and onion; toss to coat with dressing. Cover and refrigerate 2 hours to blend flavors. Yield: Serves 8.

MARINATED VEGETABLES RECIPE
2 c. cut fresh green beans or 1 (9
oz.) pkg. frozen cut green beans or
frozen Italian-style beans
1 c. fresh or frozen cauliflower
flowerets
1 (2 oz.) jar sliced pimento, drained
1/4 c. reduced-calorie or oil-free
Italian salad dressing

Cook fresh green beans and cauliflower in a small amount of boiling water for 8 to 10 minutes or until crisp tender. (Or cook frozen green beans and cauliflower according to package directions, except omit salt.) Drain vegetables. Place in a mixing bowl. Add pimento and salad dressing. Toss until vegetables are coated. Cover and chill for 4 to 24 hours. Makes 4 servings.

CREAMY POTATO & GREEN BEAN SALAD RECIPE
1/2 c. mayonnaise
1/3 c. milk
1 tbsp. prepared mustard
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
3 c., diced cooked potatoes (2 lg.)
2 c. cooked, fresh or drained canned
cut green beans (8 oz.)
1 c. sliced celery
1/2 c. thinly sliced green onions
Romaine lettuce (optional)
For garnish: Roasted red pepper or
pimento strips
and/or pitted ripe black olives

In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing. Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in center. Garnish.

SALLY’S POTATO SALAD RECIPE
6 cooked russet potatoes, peels on, chopped
2 hard boiled eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 c. cooked green beans
1/4 chopped onion
1/2 c. chopped celery
1/2 c. each whole ripe and green
olives

Toss all ingredients together. Blend with dressing.

DRESSING:
1/4 c. mayonnaise
2 tbsp. Dijon mustard
1/4 c. tarragon-flavored vinegar or
rice wine vinegar
1 tbsp. dill weed
Salt to taste
1/4 c. minced fresh parsley

Mix together.

GREEN BEANS WITH MUSHROOMS AND WATER CHESTNUTS RECIPE
2 c. (8 oz.) sliced fresh mushrooms
1 tbsp. margarine
1/4 c. skim milk
1 tbsp. soy sauce
2 tsp. corn starch
1 tsp. seasoned salt
1 (16 oz.) can French-cut green
beans, drained
1 (8 oz.) can sliced water chestnuts,
drained

Combine mushrooms and margarine in 1-quart microwave-safe casserole. Cover with casserole lid. Microwave (high) for 3 to 4 minutes or until mushrooms are tender. Combine milk, soy sauce, corn starch, and salt; mix well. Stir into mushrooms. Microwave (high), uncovered, 2 to 3 minutes or until mixture boils and thickens, stirring once. Add green beans and water chestnuts. Mix lightly. Cover. Microwave (high) 4 to 6 minutes or until heated through, stirring once.

DILL CROCK POT GREEN BEANS RECIPE
Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar

Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break cauliflower into florets. Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minutes and drain. Layer all ingredients. Top off with more dill and garlic. Cover with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.

BAKED CHICKEN WITH APPLES AND GREEN BEANS RECIPE
2-1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread

Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables.

DOWN-HOME GREEN BEANS AND POTATOES RECIPE
1-1/2 lbs. fresh green beans
8 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. cubed red potatoes

Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven. Remove bacon and set aside. Saute onion in drippings until tender. Add water to cover. Bring to a boil; add bacon, beans, salt, pepper and return to a boil. Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender. Drain. Yield: 6 servings.

VEGETABLE BUNDLES RECIPE
1 med. carrot
1 med. zucchini
1 med. green pepper
1/4 lb. fresh green beans
6 egg roll skins, quartered
Cooking oil

Cut carrot, zucchini and green pepper into julienne strips. Cut green beans into 2-inch strips. Cook carrots and beans, covered, in boiling salted water for 5 minutes. Drain vegetables well. Using one quartered egg roll skin, place 4 vegetable strips in bundle below center of skin. Moisten edges of egg roll skin with water, roll up and press firmly to seal edges. Fry vegetable bundles a few at a time in deep fat for 3-4 minutes or until golden brown. Drain on paper toweling. Serve bundles warm with sauce. Makes 24 appetizers.

SAUCE
Combine 1/2 cup sour cream, 1/2 cup mayonnaise and 2 tablespoons frozen orange juice concentrate, thawed and 1 teaspoon prepared mustard in a saucepan. Cook and stir over low heat until heated through; do not boil. Makes 1 cup.

SPANISH GREEN BEANS RECIPE
3 3/4 c. fresh green beans
1 onion, chopped
2 tbsp. reduced calorie margarine
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
5 med. tomatoes, diced
2 med. green peppers, chopped

Cut beans into 1 1/2 inch pieces; wash thoroughly and drain. Sauté onion in margarine in nonstick skillet until tender. Add beans, salt, garlic powder and pepper. Cover and continue to cook over low heat for 10 minutes, stirring frequently. Stir in tomatoes and green pepper. Cover and simmer 25-30 minutes or until beans are tender.

GREEN BEANS AND TOMATO RECIPE
3/4 lb. fresh green beans
2 tsp. Dijon mustard
1/2 tsp. minced garlic
2 tbsp. red wine vinegar
4 tbsp. oil
1/8 tsp. ground cumin
2 tbsp. basil
3 red tomatoes, sliced
1/4 c. chopped onion

Trim off the ends of the beans. Drop them into boiling salted water to cover and cook until crisp tender, about 5 minutes. Do Not overcook. Drain and let cool. Place the mustard, garlic, and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add cumin and basil. Stir and blend. Add the green beans, tomatoes and onion. Toss and serve. Makes 4 servings.

LEMON GREEN BEANS RECIPE
1 lb. fresh green beans
4 tbsp. minced onion
4 tbsp. butter, melted
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Wash beans and remove strings. Cut beans into 1 1/2 inch pieces. Cook, covered, in a small amount of boiling water 12-15 minutes or until crisp-tender. Drain and set aside. Keep warm. Sauté onion in butter until tender. Stir in lemon juice, salt and pepper. Add beans; cook 1 minute or until thoroughly heated, stirring constantly. Serve immediately.

SAUTÉED GREEN BEANS RECIPE
1-1/2 lbs. fresh green beans

Break beans into 1” pieces. Place in 2 quart casserole. 1/4 c. margarine or butter
1/2 tsp. salt
1/4 tsp. savory leaves
1/8 tsp. oregano
1/8 tsp. pepper

Melt margarine, add seasonings and pour over beans. Toss to coat beans. Cover. microwave at High for 9 to 13 minutes, stirring once. Cover, let stand 3 minutes.

HERBED GREEN BEANS RECIPE
1 lb. fresh green beans
2 c. water
1/2 tsp. basil
1/2 tsp. marjoram
1 tbsp. fresh parsley
2 tbsp. chives
1/8 tsp. thyme
1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. oil
1 tsp. salt
1/4 tsp. pepper

Cut off ends of green beans, wash and drain. Cook beans in 2 cups of boiling water, tightly covered for 10-15 minutes, until tender, but still crisp. Meanwhile, combine herbs in a small bowl. Then saute chopped onion and garlic in oil, adding the herbs toward the end. Add cooked beans to herb mixture, season to taste, toss lightly and serve. Serves 4-6.

IMPOSSIBLE GREEN BEAN PIE RECIPE
8 oz. fresh green beans, cut
lengthwise into strips
1 can (4 oz.) mushroom stems and
pieces, drained
1/2 c. chopped onion
2 cloves garlic, crushed
1 c. shredded Cheddar cheese
1-1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10 by 1 1/2 inches. Heat beans and 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. 6 to 8 servings.

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Easy to Prepare Recipes Cucumbers, Pickles
Copyright © 2005 All Easy Cooking Recipe Kitchen

Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006 All Easy Cooking Recipe Kitchen
Cucumber and Pickle recipes that have been collected from newspapers, magazines, box tops, and friends over the years.

CUCUMBERS IN SOUR CREAM
2 c. peeled and sliced cucumbers
1/2 tsp. Salt
1/2 c. sour cream
2 tsp. Vinegar
1/2 tsp. Sugar
2 tsp. instant minced onion
1/2 tsp. dill weed
Dash of cayenne pepper
Cracked black pepper

Place cucumber slices in bowl. Sprinkle with salt and cover with cold water. Refrigerate 30 minutes. Drain well, combine remaining ingredients and toss lightly. Chill at least 1 hour before serving.

CUCUMBER SALAD
2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) sour cream
Salt to taste

Peel cucumbers and cut tomatoes, onions and cucumbers into small cubes. Lightly beat sour cream with fork. Mix everything and chill for an hour. Decorate with parsley leaves. Serve cold. Can also be done with only cucumbers. Serves 5.

CUCUMBER SOUP
6 med. sized cucumbers, peeled
6 c. Campbell’s chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. Salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped

Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.

CUCUMBER SANDWICHES
8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.

VEGETABLE SANDWICHES
4 tomatoes, chopped fine
2 med. Cucumbers
1 green pepper
2 sm. Onions
2 sm. Carrots
Salt to taste
1 envelope plain gelatin
1 c. mayonnaise

Grind vegetables. Drain well, saving 3 tablespoons juice. Soak gelatin in juice and dissolve over hot water. Add to vegetables; fold in mayonnaise. Refrigerate overnight.

CUCUMBER CREAM CHEESE SANDWICH SPREAD
2 (3 oz.) pkgs. cream cheese, softened
2 med. cucumbers, peeled, grated
1 sm. onion, grated
2 tbsp. Mayonnaise
Salt and pepper to taste

Add cucumbers and onion to cream cheese with just enough juice to make good spreading consistency. Stir in mayonnaise, add salt and pepper.

DIJON MARINATED VEGGIE SALAD
1/2 c. red wine vinegar & oil dressing
1 tbsp. Dijon mustard
1 c. broccoli flowerettes
1 c. sliced Kirby cucumbers, cut in half (pickle cucumbers)
1 yellow bell pepper, cut into strips
1 c. halved cherry tomatoes
3/4 c. diagonally sliced carrots
2 tbsp. chopped parsley

Mix dressing and mustard. Combine, cut up vegetables. Pour mixture over and sprinkle with chopped parsley. Cover and refrigerate 2 hours to marinated. Mix again before serving. Colorful and tasty! Approximately 8 servings.

SALMON SALAD
2 c. shell macaroni
1 lg. can salmon, drained
1-1/2 med. Tomatoes
1-1/2 cucumbers, peeled
4 sweet pickles, diced
Mayonnaise or salad dressing

Cook macaroni according to directions on box. Drain salmon and remove dark skin and bone. Cut up tomatoes and cucumbers. Crumble salmon in bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much mayonnaise as needed to hold all together.

BAKED SALMON FILLETS
2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE
3 cucumbers
1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Salt

Cut pieces of heavy foil about same size as fillets and place skin side of fish on foil. Place in oven about 15 to 20 minutes. Mix together melted butter and lemon juice. Baste fish several times with mixture. Lift each piece to serving platter when fish is done. Serve with cucumber sauce. Peel cucumbers, split in quarters, discard seeds and chop finely. Sprinkle with salt and chill for 2 hours. Mix with sour cream, mayonnaise and dill. Yield: about 3 cups. Serve with salmon.

ORIENTAL SALAD
2 lg. Cucumbers
2 green or red bell peppers
10 radishes
3 celery stalks
2/3 c. vegetable oil
4 tbsp. cider vinegar
2 tsp. Sugar
1 tsp. Salt
1/4 tsp. Pepper
2 tbsp. soy sauce
2 tsp. toasted sesame seeds

Peel and slice cucumber into thin rounds clean and quarter peppers, slicing lengthwise into thin slices. Slice radishes and celery into thin slices. In a small bowl mix remaining ingredients (except sesame seeds). Pour over vegetables and mix well. Cover and chill. mix again before serving and sprinkle with toasted sesame seeds.

ITALIAN SALAD
1 sm. bunch broccoli (use tips)
1 c. cauliflower, chopped
1/2 c. celery, chopped
1/2 c. radishes, sliced
1 c. cucumbers, sliced
1 c. carrots, chopped
1 sm. can water chestnuts, drained
1 sm. can black olives, sliced and drained
2 c. cherry tomatoes, halved
1/2 c. green peppers, chopped
1 sm. bottle Viva Italian salad dressing
1/2 c. mushrooms, chopped

Mix salad well and let marinate in refrigerator at least 4 hours before serving.

COOL CUCUMBER RICE
3 lg. Cucumbers
2 med. Tomatoes
1 med. bell pepper (green)
1 bunch green onion
1/2 c. soy sauce (lite or regular)
6 c. cooked rice

Cut cucumbers into small bite-size pieces, then add diced tomatoes, green bell pepper and green onions. Add soy sauce and let set for 20-30 minutes, stirring frequently. Serve over cooked rice. I serve this with teriyaki chicken in the summer for a cool side dish.

SUMMER RICE SALAD WITH PEAS & CUCUMBERS
3 c. white rice, cooked
3/4 c. cucumbers, peeled & chopped
3 scallions, chopped
1/2 c. frozen peas, blanched
1/4 c. parsley, chopped

DRESSING
3/4 c. oil
1/4 c. white wine vinegar
1 tsp. dry mustard
1 tsp. parsley, minced
1 tsp. Chervil
1 clove garlic, minced
1 tbsp. onion, minced
1 tsp. Sugar
Salt
Pepper

Cook rice according to package, cool. Toss with cucumbers, scallions, peas and parsley. Mix all ingredients for dressing and whisk well. Pour dressing over rice. Adjust seasonings. Chill. Serves 6.

CUCUMBER CASSEROLE
1 med. onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
4-5 carrots, grated (1 c.)
4-5 lg. tomatoes with juice, chopped (4 c.)
1 (14 1/2 oz.) can Italian style seasoned tomatoes
3 bay leaves
1 tsp. lite salt
1/2 tsp. Pepper
3/4 c. bread crumbs
3/4 c. wheat germ
4 lg. Cucumbers
1 tbsp. diet margarine
3 oz. low fat cheese, grated

Chop onion, garlic, green pepper, carrots and tomatoes. Add canned tomatoes, bay leaves, salt and pepper. Simmer mixture for 20 minutes; remove bay leaves. Mix bread crumbs and wheat germ; spread on bottom of greased 9”x12” casserole dish. Peel and slice 1/8” thick cucumbers. Lightly salt cucumber slices. Layer cucumber slices and tomato mixture, making 2 layers and ending with tomato sauce.

HOT CROSSED TUNA CASSEROLE
2 cans tuna, drained
1 (10 oz.) frozen peas, thawed
1 c. shredded sharp cheddar cheese
1 c. celery slices
1/2 c. bread crumbs
1/4 c. chopped onion
1/4 tsp. Salt
1/8 tsp. Pepper
1 c. Miracle Whip salad dressing
1 (8 oz.) can crescent rolls

Combine tuna, peas, cheese, celery, crumbs, onion, and seasonings with salad dressing. Mix well. Spoon into 10 x 6 inch baking dish. Separate the crescent rolls into 2 rectangles, press seams to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Brush lightly with salad dressing. Sprinkle with sesame seeds. Bake 35 to 40 minutes or until golden brown. Serve with Cool Cucumber Sauce.

COOL CUCUMBER SAUCE
1/2 c. Miracle Whip
1/2 c. dairy sour cream
1/2 c. chopped cucumbers
1 tbsp. Chives
1 tsp. chopped parsley
1/4 tsp. Salt
1/4 tsp. dill weed

Combine and mix well; chill. Serves 6 to 8

REFRIGERATOR PICKLES
7 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. white vinegar
1 tbsp. celery salt
1/2 c. chopped green pepper (optional)
1/4 c. canning salt

Mix cucumbers and onions. Put in bowl and sprinkle 1/4 cup canning salt over all of it. Let stand overnight. Drain liquid off next day. Put cucumbers and onions in a large bowl and cover with sugar, white vinegar and celery salt (do not heat) mixed together. Mix and let stand overnight in refrigerator. Next day take out of refrigerator and mix well. Put in jars and cover. Will keep 3 or 4 months in refrigerator. Green peppers may be added.

KOSHER DILL PICKLES
20 to 25 (4 inch or smaller) cucumbers
1/8 tsp. powdered alum
1 clove garlic per quart
1 tsp. dill per quart
3 qt. Water
1 grape leaf per jar
1 qt. cider vinegar
1 c. salt

Wash cucumbers; let stand in cold water overnight. Pack into hot, sterilized jars. To each quart, add above amount of alum, garlic, and dill. Combine vinegar, salt, and water. Heat to a boil; fill jars. Put a grape leaf in each jar, seal. This makes 6 to 8 quarts. Place in a hot water bath for 20 minutes with the water 2 inches over the top of the jars. If you are in a hurry, you may pack the pickles in ice water for 3 hours and then fix them.

FROZEN SLICED SWEET PICKLES
12-13 cucumbers, sliced
5-6 onions, sliced
1/2 c. pickling salt plus 2 tbsp.
8 c. sugar
3 3/4 c. cider vinegar

Cover sliced cucumbers and onions with cold water. Add 1/2 cup pickling salt. Rest for 2 hours and drain well. Put 8 cups of sugar in a pan, add 3 3/4 cups of cider vinegar. Heat until sugar is dissolved and cool. Pack cucumbers in jars. Pour cucumbers in jars. Pour sugar mixture in jars and place in freezer. Do not fill full.

BREAD AND BUTTER PICKLES
4 qt. Cucumbers
6 med. onions, sliced
3 sections garlic
4 green peppers, sliced
1/3 c. salt

SYRUP
3 c. white vinegar
3 c. sugar
1/2 tulmac
1 1/2 tbsp. celery seed
2 tbsp. mustard seed

Combine first 5 ingredients in a large pot and cover with ice and let stand 3 hours. Drain off liquid. Add all ingredients for syrup and bring to a boil. Put in pint-sized jars (HOT) and seal.

BREAD AND BUTTER PICKLES
Put in large container for 2 hours:
4 qts. cucumbers, thinly sliced
1/2 c. kosher salt
2 qts. sliced onions, drained

Put in pan:
1 qt. cider vinegar
4 c. sugar
2 tbsp. mustard seed
1 tbsp. Ginger
1 tsp. Turmeric
1 tbsp. celery seed

Bring to a boil, boil 10 minutes. Add cucumbers and onions. Bring to boil again. Pack immediately in sterilized jars. Yield: 8 (12 oz.) jars.

CRISP LIME PICKLES
7 lbs. med. size cucumbers, 1/4” thick

Slice and weigh. Cover with the following solution:
2 c. hydrated lime
2 gallons water

Soak cucumbers in lime solution for 24 hours. Rinse thoroughly and cover with fresh cold water. Soak for 3 hours longer. Drain well on a large cloth. Then mix the following mixture:
1 tbsp. Salt
1 tsp. whole cloves
4 1/2 lbs. white sugar
2 qts. vinegar
1 tsp. celery seed
1 tsp. mixed pickling spices

Soak cucumbers in vinegar solution overnight, be sure the solution covers the cucumbers, then place container on heat and boil cucumbers gently for 40 minutes. Pack in clean sterilized pint jars and seal. Be sure and use new lids.

SWEET DILL PICKLES
3 3/4 c. vinegar
6 c. sugar
3 tbsp. pickling salt
4 1/2 tsp. celery seed
4 1/2 tsp. Turmeric
3/4 tsp. mustard seed
1 tsp. dill in each jar
Cucumbers (yellow ones can be used)

Slice cucumbers in sticks and soak in hot water 4 hours. Pack in jars. Make syrup of ingredients listed above and heat. Pour in jars packed with cucumbers. Process in hot water bath for 5 minutes. Optional: 1/2 jalapeno can be added to each jar.

CINNAMON RING PICKLES
2 gallons peeled, sliced cucumbers
2 c. lime
8 1/2 qts. Water

Use large cucumbers, peel and slice enough cucumbers to make 2 gallons. Clean out centers. Mix 2 cups lime with 8 1/2 quarts of water. Pour over the rings and soak for 24 hours. Drain and rinse.
1 c. vinegar
1 sm. bottle red cake coloring
1 tbsp. Alum
Water to cover

Simmer mixture of 1 cup vinegar, small bottle red cake coloring, one tablespoon alum and enough water to cover rings. Simmer for two hours, drain and place in a large container.
2 c. vinegar
2 c. water
10 c. sugar
8 broken sticks cinnamon
1 (6 oz.) pkg. red hots

Then make a syrup of 2 cups vinegar, 2 cups water, 10 cups sugar, 8 broken sticks cinnamon and 6 ounce package of red hots. Bring to a boil, pour over cucumbers, let stand overnight. Next day, drain and reheat syrup and again pour over cucumbers and let stand overnight. Next day pack cucumbers in jars, heat syrup to boiling, pour over cucumbers and seal.

SWEET PICKLES
6 lbs. med. sized cucumbers, unpeeled
1 lg. sweet red pepper, cut in strips
1 sm. onion, sliced
2 cloves garlic
1 1/2 c. pickling salt
2 qts. crushed ice
3 c. sugar
1 qt. white vinegar (5% acidity)
2 tbsp. mustard seeds

Wash cucumbers; remove 1/4 inch from ends. Cut into 1/4 inch slices. Combine cucumbers, red pepper, onion and garlic in a large bowl; add salt and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic, rinse and drain. Combine remaining ingredients in a Dutch oven. Bring to a boil. Add vegetables and reduce heat, simmer 5 minutes. Pack cucumber mixture into hot sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield 7 pints.

BREAD-AND-BUTTER PICKLES
6 qts. sliced cucumbers
1 1/2 qts. sliced yellow onions
1 1/2 qts. distilled vinegar
3 1/2 c. sugar
1/4 c. mustard seed
2 tsp. Turmeric
1/4 c. celery seed
1/2 c. salt

Soak sliced cucumbers and sliced yellow onions overnight in salt and 1 quart water. Mix and boil: distilled vinegar, sugar, mustard seed, turmeric, and celery seed. Add cucumbers and onions; boil until cucumber centers turn yellow. Can and seal. NOTE: Do not use aluminum or cast iron.

OVERNIGHT LIME PICKLES
2 gal. sliced cucumbers
1 gal. Water
1 c. lime

Mix:
8 c. sugar
3 qt. Vinegar
3 tbsp. Salt
1 tbsp. pickling spice

Soak cucumbers in water-lime mixture overnight. Drain rinse and soak in clear water 1 hour. Mix sugar, vinegar, salt and pickling spice and bring to a boil; cook 20 minutes. Add cucumbers, 2 cups sugar and 1 teaspoon mustard seed; boil 30 minutes more, place in jars and seal.

SWEET PICKLES CHIPS

4 lbs. (3 to 4 inch) pickling cucumbers
1 qt. white vinegar
1/2 c. granulated sugar
3 tbsp. Salt
1 tbsp. mustard seed
3 c. granulated sugar
1 2/3 c. white vinegar
1 tbsp. whole allspice
2 1/4 tsp. celery seed

First 5 ingredients: Wash cucumbers; cut crosswise into 1/4 inch slices. Combine 1 quart vinegar, sugar, salt, and mustard seed in a large saucepot. Cover; simmer 5-7 minutes until cucumbers change color. Next 4 ingredients: Combine sugar, vinegar, allspice, and celery seed in another pan. Heat just to boiling. Drain cucumbers; discard liquid. Pack slices in clean hot jars (1/2 pint or pint). Cover within 1/2 inch of top of jar, making sure syrup covers cukes. Cap and process 5 minutes in boiling water bath. Yield: 4-5 pints.

FROZEN SWEET PICKLES
7 c. sliced cucumbers
1 c. onion, chopped
1 c. chopped mangos

If you don’t have mangos you may substitute green and red pepper to equal 1 cup. 1 c. vinegar 1 tbsp. salt 1 tsp. celery seed Mix all together. Pour over vegetables. Put in a tight container and refrigerate for 3 days, stirring daily. Place in freezer containers and freeze. DO NOT COOK.

CROCK-STYLE KOSHER DILL PICKLES
4 qt. Water
1 c. cider vinegar
1/2 c. canning salt
Cucumbers, 2-3 inches
Fresh dill, cut (1-2 bunches)
Garlic, chopped (1-2 whole garlics)
Grape leaves, washed

Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock. Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top. Weight down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.

MUSTARD PICKLES
6 med. cucumbers, chopped
2 c. chopped onion
3 sweet red peppers, chopped
1 med. head cauliflower, cut up
1 qt. sm. pickling onions
1 c. salt
4 c. sugar
1 qt. Vinegar
3/4 c. flour
1/4 c. dry mustard
1 1/2 tsp. ground turmeric
1 tbsp. celery salt

Layer vegetables and salt in bowl; cover with cold water. Let stand overnight. Drain, rinse with cold water. To make sauce, combine sugar and vinegar; heat to boiling. Mix remaining ingredients. Add some of vinegar mixture, cooled; mix and add to boiling mixture; stir well. Add drained vegetables, cook 15 to 30 minutes. Pack in hot jars, adjust lids at once. Process in boiling water bath (212 degrees) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes 6 1/2 pints.

More Cucumber Recipes
[continued]

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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2003 All Easy Cooking Recipe Kitchen

These Old Time Recipes from the file of Mrs. Johnson who lived in Canadian, Texas. She had a number of recipes she saved from the local newspaper, magazines and friends. Most recipes date back to the 40s, 50s, and 60s. She had a unique way of storing her recipes. After she cut them out she pasted them into an old catalog. Thank you Ida Lancaster for sharing your mother’s recipes with us.

Old Fashioned Egg Custard Pie
1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.
From the recipes of Mrs. Johnson, Miami, TX

Sweet Potato Pie
3 c. cooked mashed sweet potatoes (if canned, drain well)
1/2 c. margarine
2 c. sugar
1 tbsp. vanilla extract
1/4 tsp. Salt

Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold.
From the recipes of Mrs. Johnson, Miami, TX

Vanilla Crumb Pie
1 c. brown sugar
1 c. maple syrup
2 c. water
2 tbsp. Flour

Boil together 1 minute and set aside. In a large bowl, beat:
1 egg
1 tsp. Vanilla
1/2 tsp. cream of tartar
1 tsp. soda

Add to the above syrup mixture. Then divide equally in 3 unbaked pie shells. Top with crumbs made of:
2 c. pastry flour
1/2 c. lard
1/2 tsp. Soda
1 c. brown sugar
1 tsp. cream of tartar

Bake 45 minutes in 350 to 375 degree oven.
From the recipes of Mrs. Johnson, Miami, TX

Peach Cobbler
1 1/2 c. self-rising flour
1/2 c. Crisco
1/3 to 1/2 c. milk
1 tsp. Cinnamon
1 stick oleo
2 (16 oz.) cans sliced peaches, sliced thinner
1 1/2 c. sugar
2 c. liquid (juice and water)

Cut Crisco into flour, add milk, roll into a rectangle approximately 20-inches wide. Drain juice from peaches, if juice isn’t 2 cups, add water to make 2 cups. Pour into saucepan, add sugar, heat until sugar is dissolved. (Sugar Syrup) Slice peaches thin and spread over dough, sprinkle with cinnamon. Melt oleo in 9x13 inch pan at 350 degrees. Roll peaches and dough into jelly roll. Slice into 1-inch sections about 20 slices (pinwheels). Place pinwheels into oleo, pour sugar-syrup over pinwheels carefully. Bake at 350 degrees for approximately 55 minutes.
From the recipes of Mrs. Johnson, Miami, TX

Butterscotch Pie
1/2 c. butter or Oleo
1 c. water
2 egg yolks
1 c. brown sugar
2 1/2 tbsp. Cornstarch
1 1/2 c. milk

Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with cream.
From the recipes of Mrs. Johnson, Miami, TX

Strawberry Cobbler
1 qt. fresh strawberries
1/4 lb. Butter
1 c. milk
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
1 c. sugar
1/4 tsp. ground cinnamon
Whipped cream (optional)

Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.
From the recipes of Mrs. Johnson, Miami, TX

Pecan Pie
3 eggs
1 tsp. melted butter
3 tsp. Flour
1/4 tsp. Vanilla
1/8 tsp. Salt
1/2 c. sugar
1 1/2 c. syrup
2/3 c. chopped pecans
1 unbaked pie shell

Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans; pour into pie shell. Bake in preheated 425 oven for 10 minutes. Reduce oven temperature to 325 and bake 40-45 minutes longer.
From the recipes of Mrs. Johnson, Miami, TX

Pumpkin Pie
1 1/2 c. canned pumpkin
3/4 c. sugar
1/2 tsp. Salt
1 tsp. Ginger
1 1/4 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Cloves
3 eggs, beaten
1 c. milk
6 oz. can evaporated milk
1 recipe plain pastry

Combine pumpkin, sugar, salt and spices. Add eggs, milk and evaporated milk; blend. Pour into 9 inch pastry-lined pie pan with edges crimped high. Bake at 400 degrees for 50 minutes.
From the recipes of Mrs. Johnson, Miami, TX

Buttermilk Pie
3 tbsp. unsalted butter
1 1/4 c. sugar
3 eggs
1 tbsp. Flour
1/2 c. buttermilk
1 tsp. vanilla extract
1 (9”) pie shell, unbaked

Preheat oven to 300 degrees. In mixing bowl, cream butter and sugar. Stir in eggs, flour, buttermilk and vanilla. Pour into pie shell. Bake until tip of a knife comes out clean when inserted in the center, about 45 minutes to 1 hour. Cool slightly before serving. Serves 8.
From the recipes of Mrs. Johnson, Miami, TX

Caramel Pie
1/2 c. sugar
1/4 c. water
4 tbsp. all-purpose flour
3/4 c. sugar
1/2 tsp. Salt
1 1/2 c. milk
2 or 3 egg yolks, well beaten
2 tbsp. Butter
1 tsp. Vanilla
1 baked 8 inch pie shell

In heavy skillet, caramelize 1/2 cup sugar. When sugar is completely melted and golden brown in color, add water. Stir over lowest heat until smooth. In a saucepan, combine flour, 3/4 cup sugar and 1/2 teaspoon salt. Add milk, gradually. Stir in beaten egg yolks and cook until mixture starts to thicken, stirring constantly. Stir in caramel syrup, slowly, and continue to cook until thick and smooth. Remove from heat and add butter and vanilla. Pour in pie shell and cover with basic meringue. Brown. Variation: Use 5 tablespoons flour and 2 cups milk. Substitute 1/2 cup brown sugar for the 3/4 cup sugar. Follow same directions.
From the recipes of Mrs. Johnson, Miami, TX

Apple Crisp
6 apples, peeled and sliced
2 tbsp. lemon juice
1/4 tsp. lemon zest, grated*
2 tbsp. water
3/4 c. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. cornstarch
1 c. flour
1 c. sugar
1/2 tsp. salt
1/4 c. butter

*Zest is the colored part of citrus peel with none of the white membrane, which is bitter. In mixing bowl, mix apples, juice, zest and water. Pour into baking dish. In small bowl, mix brown sugar, cinnamon, nutmeg and cornstarch and sprinkle over apples. In mixing bowl sift together flour, sugar and salt. Cut butter into mixture until it is of cornmeal-like consistency. Sprinkle over apples. Bake at 400 degrees until done, about 45 minutes. Makes 12 servings.
From the recipes of Mrs. Johnson, Miami, TX

Lemon Pie
1/2 c. butter
2 c. sugar
6 eggs, separated
1/2 c. cold water
2 tbsp. Cornmeal
Juice of 2 lemons
Rind of 1 lemon, grated
2 (9-inch) pie pans lined with unbaked crust

Cream butter and sugar; beat in egg yolks. Add water and cornmeal. Add lemon and grated rind. Fold in stiffly beaten egg whites. Pour into pie pans and bake at 350 degrees until brown.
From the recipes of Mrs. Johnson, Miami, TX

Molasses Pie
1 1/4 c. molasses
2 tbsp. Butter
4 eggs
2 tbsp. Flour
2/3 c. sugar
1 unbaked pie shell

Bring molasses and butter to a boil in a saucepan. Beat the eggs until light and fluffy. Mix the flour and sugar with eggs and add to molasses mixture. Pour mixture into pie shell and bake in a 350 degree oven for 30 minutes or until set.
From the recipes of Mrs. Johnson, Miami, TX

Oatmeal Pie
3/4 c. honey
2 eggs, beaten
3/4 c. quick cooking oats
3/4 c. coconut
3/4 c. brown sugar, packed
1/2 c. butter or margarine
1/2 c. currants
1/2 c. chopped walnuts
9” pie shell
Whipped cream

Combine all ingredients; mix well. Pour into pie shell (unbaked). Bake at 350 degrees for 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream and serve.
From the recipes of Mrs. Johnson, Miami, TX

Raisin Pie
2 c. raisins
2 c. water
1/2 c. brown sugar, packed
2 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 tbsp. lemon juice
1 tbsp. butter or margarine
Pastry for double 9” crust

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in lemon juice and butter. Cool slightly. Turn into pastry lined pan. Cover with top pastry or lattice strips.
From the recipes of Mrs. Johnson, Miami, TX

Chicken and Rice Soup
1 (3 1/2 lb.) chicken
3 qt. Water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 med. carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 med. onion, peeled
2 whole cloves
1/2 c. raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley. Yields about 2 quarts.
From the recipes of Mrs. Johnson, Miami, TX

Chicken and Noodles
1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) jar (1/2 c.) pimento, chopped
1 tsp. Salt
1/2 tsp. poultry seasoning
1/8 tsp. Pepper
1 recipe homemade noodles
2 tbsp. Flour
1/4 c. cold water

Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.

HOMEMADE NOODLES
In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.
From the recipes of Mrs. Johnson, Miami, TX

Chicken Pot Pie
1 chicken (4 to 5 lbs.), disjointed
1 bay leaf
2 tsp. Salt
Few grains pepper
Dash celery salt
1 1/2 tsp. Accent
Boiling water
1 lb. sm. white onions
1 bunch carrots, sliced
6 tbsp. Flour
6 tbsp. cold water
1 tbsp. prepared horseradish
2 1/2 c. biscuit mix

Place chicken in deep kettle; add bay leaf, salt, pepper, celery salt, and 1 teaspoon Accent. Add enough boiling water to cover. Simmer 2 hours, or until chicken is tender. Meanwhile, cook onions and carrots separately, adding 1/4 teaspoon Accent to each vegetable. Remove chicken and drained vegetables to large, shallow baking dish. Strain broth in kettle; measure 3 cups. Add vegetable waters to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining Accent and horseradish; pour over chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with chicken shaped cookie cutter. Arrange on baking dish. Add bits of raisins for eyes, if desired. Bake in hot oven (425 degrees) 25 to 30 minutes, or until biscuits are golden brown. Serves 6 to 8.
From the recipes of Mrs. Johnson, Miami, TX

Chicken Pie
4 c. cooked chicken, bite size
1 can cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. Salt
Pepper to taste
1 can peas and carrots, drained
1 1/2 c. flour
2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. melted oleo

Place chicken in greased 9x13 inch pan. Pour next 5 ingredients over this. Mix last 4 ingredients together to make crust. Pour over top. Bake for 1 hour at 350 degrees. Serves 6.

From the recipes files of of Mrs. Johnson, Miami, TX
Thank you Ida for sharing your mother’s recipes.

More Old Time Recipes from Mrs. Johnson

http://www.nancyskitchen.com/old_time_recipes_more.htm

More Old Time Recipes

POTATO BREAD
1 med. potato, peeled and diced
2 pkgs. dry yeast
2 tbsp. butter or margarine
2 tbsp. sugar
2 tbsp. salt
1 c. milk
5 1/2 to 6 c. all-purpose flour

Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour. Gradually stir in enough of the remaining flour to make a stiff dough. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Yield 2 loaves.

GERMAN COFFEE CAKE
2 c. flour
3/4 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. salt
4 tsp. baking powder
1/4 c. Crisco
2 eggs
1 c. milk
Greased 8 inch square pan

Sift together dry ingredients. Work in Crisco with a fork or fingers. Add eggs and milk. Stir until smooth. Cover with topping.

TOPPING
1/4 c. Crisco
1 c. brown sugar
4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. salt
Chopped nuts

Blend with fork. Sprinkle evenly over cake batter. Sprinkle with nuts. Bake for 30 to 40 minutes at 350 degrees. Double recipe and use 9 x 13 inch pan.

DUTCH APPLE CAKE
4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped

Peel, core and finely chop apples. In large mixer bowl, combine eggs and vanilla. Beat at high speed of electric mixer for 2 minutes or until light. Gradually add oil, beating for 2 minutes or until thick. Gradually beat in sugar, stir together flour, baking soda, salt and cinnamon. Add flour mixture, apples and walnuts alternately to creamed mixture, beat well after each addition. Beat at medium speed for 3 minutes. Turn batter into greased and floured 9 inch tube pan. Bake in 350 degree oven for 55 to 60 minutes or until cake tests done. Remove from pan after cool. Drizzle with confectioners icing.

CONFECTIONERS ICING
1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk

In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency

PARKERHOUSE ROLLS
3 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter or margarine
1/2 tsp. salt
2 eggs
Butter or margarine, melted

In large mixer bowl combine 1 1/2 cups flour and the yeast. In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down; divide dough in half. Cover, let rest 10 minutes. On lightly floured surface, roll each half of the dough to 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round. Fold so large half overlaps small half slightly. Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan. Cover, let rise until nearly double (about 30 minutes). Bake in a 375 degree oven for 15 to 18 minutes or until done. Makes about 2 dozen.

SWEET CREAM CAKE
2 eggs
1 c. sugar
1 tsp. vanilla
1 2/3 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. sweet cream

Beat eggs until thick and lemon colored. Gradually beat in sugar and vanilla alternately with dry ingredients and cream. Bake in loaf pan about 40 minutes in moderate oven, 350 degrees.

CREAM CAKE
1/2 c. oleo
1 c. vegetable oil
2 c. sugar
2 c. flour
1 c. buttermilk
5 eggs (separated)
1 tsp. soda
1 tsp. vanilla
1 c. coconut
1 c. nuts
dash of Salt

Cream butter, sugar, oil and egg yolks. Add flour, salt and soda. Alternately with buttermilk stir in vanilla, coconut and nuts. Fold in beaten egg whites. Bake in greased pan 25 minutes at 350 degrees. Note: I use a large cookie sheet and cut as for bars.

FROSTING
1 pkg. (8 oz.) cream cheese
1/4 c. margarine
4 c. powdered sugar

SPICE CAKE
2 c. brown sugar
1/2 c. shortening
2 c. flour
1 c. sour cream
3 eggs (separated)
1 c. raisins
1 c. walnuts (chopped)
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cloves
2 tsp. cinnamon
2 tsp. allspice (optional)

Cream together the sugar and shortening, add the spices and beaten yolks of the eggs. Sift together the dry ingredients, and add alternately with sour cream. In separate bowl beat egg whites until stiff, fold in last with nuts and raisins. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes.

FROSTING
2 c. sugar
4 tbsp. cocoa
Dash of salt
1 tsp. vanilla
1 tbsp. butter or margarine
Canned evaporated milk or cream to moisten

Stir over LOW heat to the soft ball (230 degrees) stage. Remove from heat, beat until cool and spread on cooled cake.

POTATO BISCUITS
Two cups bread sponge, 2 cups mashed potatoes, 1 cup flour; let raise; add 1 cup lard or butter, 2 eggs, 1/2 cup sugar, pinch of salt. Stiffen not quite as stiff as bread. Let raise until light. Put out into biscuits, 1/2 inch thick, let raise again. Bake in oven at 400 degrees 8-9 minutes.

BUTTERMILK BISCUITS
2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. solid shortening
3/4 c. buttermilk

Blend flour, baking powder, salt and baking soda together in a medium sized bowl. Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times. Roll out dough to 1/2 inch thickness. Cut with floured cutter or knife using even pressure to keep side straight. Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides. Brush tops lightly with milk. Bake at 450 degrees for 10-15 minutes or until biscuits are golden brown. Makes about 24 (1 1/2 inch) biscuits

BAKING POWDER BISCUITS
2 c. flour
3 tsp. baking powder
1 tsp. salt
6 tbsp. shortening
1 tbsp. sugar
2/3 c. milk

Sift dry ingredients together. Finely cut in shortening. Stir in milk to make a soft dough. Pat out on floured surface to 1/2 to 3/4 inch thickness. Cut with round cutter. Bake 10 to 12 minutes at 450 degrees

CORN BREAD STICKS
1 c. corn meal
1/2 c. flour
3 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
3/4 c. sweet milk
3 tbsp. shortening, melted
1 lg. egg

Sift together flour, baking powder, salt, sugar and corn meal. Combine melted lard, milk, and beaten egg. Pour into dry ingredients; give a few quick stirs and pour into greased molds. Bake in hot oven at 375 degrees for about 25 minutes.

GOLDEN CORN BREAD
1 c. yellow corn meal
1 c. sifted flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. shortening
1 c. milk
1 egg, beaten

Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Cut in shortening. Mix egg and milk together and add to dry ingredients with a few swift strokes. Bake in a 9 x 9 x 2 inch pan for 20-25 minutes.

APRICOT BREAD
1/2 c. orange juice
1 c. apricots
1 c. sugar
2 tbsp. shortening
1 egg
1/4 c. water
1/2 c. chopped walnuts
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. (heaping) salt

Preheat oven to 350 degrees. Cut apricots into quarters. Then soak apricots in warm water for 30 minutes. Drain apricots, reserving 1/4 cup for next step. Mix together sugar, shortening and egg. Then stir in the reserved water and orange juice. Sift together flour, baking powder, baking soda and salt. Stir this into the first mixture. Add apricots and nuts. Then bake in a greased and lightly floured 9 x 4 loaf pan. At 350 degrees for 55 to 60 minutes.

WAFFLES
2 c. flour
2 eggs, beaten separately
3 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. melted butter or fat

Stir flour, sugar, salt and baking powder into mixing bowl. Beat yolks well and add milk and beat, adding this to the flour slowly beating until perfectly smooth. Then add melted butter and fold in stiffly beaten egg whites. This recipe makes approximately 10 waffles.

HAM LOAF
1 1/2 lb. center cut fresh pork, ground
1 1/2 lb. very lean smoked ham, ground
11 soda crackers, soaked in 1 c. milk
3 eggs
1 can tomato soup

Mix all ingredients and make into loaf. Cover with can of tomato soup, then sprinkle brown sugar over top of soup. Bake for 2 hours at 350 degrees in pan of water. Serves 9.

LEMON SPONGE PUDDING
1 c. white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted oleo
1 c. milk
Juice of 1 lemon

Mix sugar, flour, salt and juice of lemon. Add melted oleo, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.

SUGAR COOKIES
2 c. flour
1 c. sugar
1/2 c. butter or shortening
2 eggs
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. sour milk

Cream butter and sugar, add beaten eggs. Add salt, baking powder, soda, and nutmeg to flour. Add flour and milk to sugar mixture alternately. Bake at 375 degrees for 8 to 10 minutes.

SCALLOPED CORN
2 cups corn
2/3 c. milk
1 1/4 tsp. salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs

Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot. Serves 6.

From the recipes files of Mrs. Johnson, Canadian, TX
Thank you Ida for sharing your mother’s recipes.

More Old Time Recipes from Mrs. Johnson

http://www.nancyskitchen.com/zucchini_recipes.htm

Zucchini and Eggplant Recipes that have been collected from newspapers, magazines, box tops, and friends over the years.

Crunchy Zucchini Sticks
3 med. zucchini
1/2 c. wheat germ
1/2 c. finely chopped almonds
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 c. margarine or butter, melted

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Preparation time: 30 minutes. Serves: 6.

Zucchini Pickles
4 qts. zucchini, peeled, seeded and cut in chunks
6 med. onions, sliced
1 red pepper, chopped
1 green pepper, chopped

Mix and sprinkle with a handful of salt and ice cubes. Let stand 2 hours and drain well.SYRUP:

Mix: 3 c. vinegar 1 c. water 2 cloves garlic, chopped 2 tbsp. mustard seed 1 1/2 tsp. turmeric 1 1/2 tsp. celery seed Pour over zucchini, onions and peppers. Heat to boiling and boil about 10 minutes. Put in jars and seal.

Zucchini Pickles
1 qt. vinegar
2 c. granulated sugar
1/4 c. salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. mustard seed
4 lbs. sm. zucchini
1 qt. onions, sliced thinly

Wash and slice zucchini 1/4 inch thick. Add sliced onions to zucchini in bowl. Combine and bring to boil: vinegar, salt, and spices. Pour over vegetables and let stand one hour. In saucepan, bring mixture to boil and let simmer 3 minutes. Continue simmering while filling each jar. Leave 1/2 inch headspace, making sure vegetables are covered with pickling solution. Process in a boiling water bath for 15 minutes.

Zucchini Bread and Butter Pickles
4 qts. zucchini, cut in slices or
strips
6 white onions, sliced
2 green peppers, chopped
2 cloves garlic
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar

Thoroughly wash and cut into slices 1/8-1/4 inch or strips, the unpeeled zucchini. Add onions, peppers, and whole garlic cloves. Add 1/2 cup pure salt and cover with ice cubes. Mix thoroughly and let stand 3 hours. Then rinse and drain thoroughly. Combine remaining ingredients and heat slowly just to a boil. Add zucchini mix and bring slowly to a boil again. It should be slightly cooked yet crisp. Seal in hot, sterilized jars. Makes 8 pints.

Sweet Zucchini Pickles
4 qts. zucchini, cut in slices or
strips
6 white onions, sliced
2 green peppers, chopped
2 cloves garlic
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar

Pasta Stuffed Zucchini Boats
2 med. zucchini (about 8 oz. each)
1 tbsp. olive oil
1 sm. onion, chopped (1/2 c.)
1 clove garlic, crushed
1/4 c. orzo (rice-shaped pasta)
1 sm. fresh, ripe tomato, chopped
1/4 c. peas (fresh or frozen, thawed)
1/4 c. Parmesan cheese, freshly grated
2 tbsp. fresh basil leaves, chopped or 2 tsp. dried
1/2 tsp. freshly ground back pepper

In 2 quart saucepan over high heat, bring 1 quart water to boil. Meanwhile, cut each zucchini lengthwise in half. Using mellon-baller or small spoon, scoop out zucchini flesh, leaving 1/4 inch shells. Chop flesh coarsely. Set both flesh and shells aside. In 12 inch skillet over medium-high heat, heat oil; add onion and garlic; cook about 5 minutes, stirring frequently, until onion is softened. While onion cooks, add orzo to boiling water; cook 4 minutes, stirring frequently until almost tender. Add chopped zucchini flesh and tomato to onion in skillet; cook 4 to 5 minutes, stirring until zucchini is crisp-tender. Remove from heat. Drain orzo; add to skillet, along with peas, grated Parmesan, basil and pepper, stirring well to mix. Spoon 1/4 of mixture into each zucchini shell. Wipe out skillet; arrange filled shells over bottom. Carefully pour 1/2 cup water into skillet around zucchini; bring to boil over medium-high heat. Reduce heat to medium; simmer, covered, about 10 minutes until zucchini shells are tender. Makes 4 servings.

Orange Zucchini Cake

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. All Bran cereal
1 1/2 tsp. grated orange peel
1 tsp. vanilla
1 c. grated zucchini
1/2 c. chopped nuts
1/2 to 3/4 c. raisins (opt.)

Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. In large bowl, beat sugar, oil, eggs until well combined. Stir in cereal, peel, vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in greased 10 x 6 x 3 inch (1 1/2 quart) glass baking dish. Bake at 325 degrees for 35 minutes or until wooden pick inserted near center comes out clean, cool completely. Spread with orange-cream cheese frosting. Yield: 12 servings.

Zucchini Casserole

4 medium zucchini, sliced
1/2 cup chopped onion
6 tablespoons butter
3/4 cup shredded carrots
2 1/4 cup herb stuffing cubes
1 10 ounce can cream of chicken soup
1/2 cup sour cream
grated cheddar cheese

Cook zucchini until slightly tender; drain. Saute onions in butter until clear. Add zucchini and carrots. Stir in stuffing cubes, soup and sour cream. Place in casserole, top with cheese. Bake at 350F for 30 to 40 minutes.

Stuffed Zucchini Parmesan

1-1/2 lbs. small zucchini
1-1/2 c. fresh bread crumbs
3/4 c. grated Parmesan cheese, reserve 1/4 c. for topping
1/4 c. minced onion
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. marg.

Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in boiling water, covered until tender (about 5 to 7 minutes). Preheat oven to 350 degrees. Cut zucchini in half, lengthwise. Carefully remove squash from shells with spoon. Chop into small pieces, then combine with remaining ingredients except butter and 1/4 cup cheese. Pile mixture lightly into zucchini shells. Dot with margarine. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes or until light brown on top.

Zucchini Stroganoff

1/2 pound ground beef, turkey or lamb
1/4 cup chopped onion
1/2 can mushroom soup
1 cup egg noodles
1 cup sliced zucchini
1/2 teaspoon chervil or basil
2/3 cup sour cream
salt and pepper

Place ground meat and onion in 10 inch skillet. Cook until meat loses pink color. Spread over the meat mixture, the mushroom soup, noodles, zucchini and seasonings. Simmer covered until noodles are done. Stir in sour cream and warm through. Serves 2.

Zucchini Quiche

3 c. thinly sliced or shredded unpeeled zucchini
1/2 c. grated cheese
1 c. Bisquick
1/2 c. chopped onion
1/2 tsp. oregano
2 tsp. chopped fresh parsley
1/2 tsp. seasoned salt (opt.)
1 clove minced garlic
1/2 c. oil
4 beaten eggs

Preheat oven to 350 degrees. Mix all ingredients. Bake in 13”x9” greased dish, 30 to 40 minutes until golden brown. Cut into squares, about 2”x1”

Stuffed Zucchini

1 1/2 pounds uncooked lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 1/4 cups soft teaspoonful
1 egg, beaten
1 tablespoon dried parsley
1 teaspoon basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
16 ounces canned tomato sauce, divided
2 medium tomatoes, chopped
5 medium zucchini
2 cups mozzarella cheese, shredded

In a large bowl, combine the first 11 ingredients and 8 ounces of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13 x 9 inch baking dishes. Spoon remaining tomato sauce over each. Bake uncovered at 375F for 45 minutes or until zucchini is tender. Sprinkle with cheese the last 4 minutes of baking. Serves 12.

Zucchini and Squash Casserole

2 med. zucchini, sliced
2 med. squash, sliced
1 lg. onion sliced into rings and separated
2 to 3 cups shredded cheddar cheese

Spray casserole dish with Pam. Layer 1/2 of each of the above listed ingredients in order listed, then repeat. Bake in 350 degrees oven or in microwave on High until vegetables are tender. (Approximately 1/2 hour in oven or 15 to 20 minutes in microwave). Once cooked, if desired, broil for a couple of minutes to lightly brown top. Serves 4.

Zucchini Bread

6 egg whites
1/4 cup oil
1/2 cup unsweetened applesauce
1/2 cup sugar
3 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins

Cream egg whites, oil applesauce, sugar and vanilla together until thick and foamy. Withholding 1/2 cup of flour, add the remaining ingredients. Stir well. Adjust consistency of the “batter” with the remaining flour. It should not be thick, but not runny, nor dry. Spray two 5 by 9 inch loaf pans with nonstick spray. Bake at 350F for 50 minutes or until done.

Dilled Zucchini
6 lbs. (16 c.) zucchini, sliced thin
2 c. celery, sliced thin
2 c. onion, sliced thin
3 c. sugar
Lots of fresh dill
2 1/2 c. white vinegar
1 c. water

Mix zucchini, celery and onion together in large bowl. Place layer ice cubes on top and 1/3 cup salt. Cover, let stand 3 hours. Combine sugar and vinegar and heat. Stir in vegetables. Heat to a rolling boil. Pack in jars that are sterilized and seal.

Syrian Baked Zucchini with Cheese
2 pounds zucchini, peeled and grated
1/2 cup milk
2 tablespoons vegetable oil
1 large onion, chopped
10 ounces kashkeval or muenster cheese, grated
6 large eggs, lightly beaten
1 teaspoon salt
ground black pepper to taste
3/4 teaspoon sugar
3 tablespoons chopped fresh parsley or dill, optional

Preheat the oven to 350F. Grease an 8 inch square or 11 x 7 inch baking pan or two 8 inch pie plates. Squeeze out any excess liquid from the zucchini. Bring the zucchini and milk to a low boil and simmer for 5 minutes. Drain. Heat the oil in a medium skillet over medium heat. Add the onion and saute until golden, about 15 minutes. Combine the zucchini, onion, 2 cups of the cheese, the eggs, salt, pepper, sugar and if desired, the parsley or dill. Spoon into the prepared pan and sprinkle with the remaining 1/2 cup cheese. Bake until golden brown, about 25 minutes. Serve warm or at room temperature.

Zucchini Soufflé
4 c. zucchini, unpeeled and shredded, loosely packed (usually 4 to 6 med. zucchini)
1 tsp. salt
1 c. strong Cheddar cheese, shredded
1 tsp. onion, minced
1/4 c. parsley, chopped
1/8 tsp. garlic powder
2 tbsp. green pepper, chopped
1/4 c. Bisquick
3 red pimentos, chopped
3 sm. eggs, beaten

Add salt to shredded zucchini and set aside for 1 hour; squeeze out excess water. Mix with next 7 ingredients. Add 3 beaten eggs and mix. Place in a buttered 1 1/2 quart casserole. Bake at 325 degrees until done (approximately 45 minutes). Serves 6 to 8.

Zucchini Fritters
1-1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt (or less)

Mix: 1 egg, beaten 1 c. finely chopped zucchini

Add dry ingredients to wet ones. Drop tablespoonfuls in hot Crisco or bacon grease. Brown on each side. Drain on paper toweling.

Zucchini Cobbler
Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon

Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For filling:
In a large saucepan, over medium low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust:
Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15 x 10 by 1 inch pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until bubbly.

Pineapple Zucchini Cake
3 eggs
2 c. sugar
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 c. well drained crushed 8 oz.
pineapple
3 c. flour
1 1/2 tsp. cinnamon
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 c. crushed walnuts
2 c. shredded carrots

Beat eggs and add sugar, oil, vanilla and continue to beat until thick. Stir in shredded zucchini, carrots, walnuts and pineapple. Then combine rest of ingredients and stir in zucchini mixture. Grease and flour two loaf pans (5x9). Bake at 350 degrees for about one hour cool pans for 10 minutes and turn out on racks until cold.

Zucchini Mousaka
1 1/2 pounds zucchini, scrubbed and cut lengthwise in 1/3 inch thick slices

Filling:
1/2 pound ground lean lamb or beef
1 cup chopped onion
2 teaspoons minced garlic
1/2 teaspoon each ground cinnamon, dried oregano leaves and salt
1 cup chicken broth
2/3 cup uncooked converted white rice
half a 10 ounce box frozen chopped spinach
1 8 ounce can tomato sauce

Topping:
2 tablespoons stick butter or margarine
1/4 cup all purpose flour
1 1/2 cups milk
2 large eggs, beaten
1/4 teaspoon salt
pinch of ground nutmeg
1/4 cup grated Parmesan cheese

Lightly grease a shallow 2 quart baking dish. Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp tender. Remove to paper towels to drain.

Filling: Wipe skillet. Add lamb, onion and garlic Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.

Topping: Melt butter in a 2 quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.

Heat oven to 350F. To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden. Serves 4.

Zucchini Squares
3 c. thinly sliced zucchini or cubed
1/2 c. chopped onion
1/2 c. grated Parmesan cheese
2-3 tbsp. parsley
1/2 tsp. salt
1/2 tsp. oregano
2 dashes Tabasco
1 tsp. garlic powder
1/2 c. oil
4 eggs, beaten
1 c. Bisquick

Mix all ingredients except Bisquick together, add Bisquick. Pour into 13 x 9 inch pan. Bake at 350 degrees for 30-35 minutes. Cut into small squares

Zucchini Chutney
3/4 cup coconut, flaked
3 zucchini, washed, coarsely chopped
1 cup water
3/4 teaspoon salt or to taste
1 teaspoon tamarind paste
2 green, hot, fresh chili peppers, seeded and chopped
1/2 inch ginger root, peeled and chopped
3 tablespoons onions, finely chopped

Put the coconut, zucchini and water in a 3 pint bowl or casserole, cover and cook on 100% power for 10 minutes. Stir every 2 to 3 minutes. Let the ingredients stand for 5 minutes, then stir in the salt and tamarind. Allow the mixture to cool. Put the zucchini and coconut mixture in a food processor and add the chile peppers and ginger, blending until the ingredients are finely chopped. Stir in the onions before serving.

Zucchini Boats
2 zucchini, about 6 to 7 inches long
1/4 lb. bulk sausage or lean ground beef
1 slice whole grain bread, crumbled
1 tsp. instant onion
2 tsp. parsley flakes
1/8 tsp. garlic powder
1/8 tsp. red hot pepper sauce
1 egg
1/2 c. shredded cheddar cheese, divided
3 tbsp. parmesan cheese, divided

Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving a boat. Cook meat, drain, add zucchini from inside of zucchini and all other ingredients. Toss and fill boat. Sprinkle top with rest of cheeses. Bake 350 degrees approximately 45 minutes or until zucchini boat is tender. Easy to increase recipe from 4 to 40 boats. You can’t make a bad one. Serves 2 to 4.

Zucchini Quesadillas
2 tablespoons olive oil
1 medium zucchini, shredded
1/2 yellow or red bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce, optional
4 whole wheat or white flour tortillas, 8 inch diameter
2 tablespoons toasted pine nuts
2 cups Monterey Jack cheese, shredded

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce if using. Spread one fourth of the zucchini mixture evenly one half of each tortilla. Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half. In a large skillet over medium low heat, cook the quesadillas for 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and top with generous amounts of the tomato mixture. Makes 4 servings

Pasta Zucchini Salad
1/4 lb. fettuccine
1/4 c. oleo margarine
2 cloves garlic
1 sm. carrot
1 sm. zucchini
1 sm. yellow bell pepper
1/4 c. fresh basil
2 tbsp. fresh parsley
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper

Prepare pasta as directed. In large skillet sauté minced garlic and julienned (peeled) carrot in 2 tablespoons margarine. Add zucchini, ends trimmed, then julienned, pepper, seeded and julienned and then the other 2 tablespoons of margarine. Stir fry 3 minutes. Mix in with the drained past: snipped basil, snipped parsley, ground pepper, grated Parmesan cheese and sauteed vegetables. Serves three. 335 calories per serving, 10 grams protein, 34 grams carbohydrates, 19 grams fat, 331 milligrams sodium.

Three Cheese Zucchini Parmigiana
1 cup dry bread crumbs
1 cup grated lowfat Parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites, slightly beaten
3 cups lowfat ricotta cheese
1/4 cup fresh parsley, minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cup lowfat mozzarella cheese, shredded

Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12 to 15 minutes. Mix ricotta, six remaining egg whites, parsley and salt. Spread half the spaghetti sauce in a 13 x 9 inch baking pan. Layer 1/3 of zucchini, 1/2 the ricotta mixture and 1/3 of mozzarella. Repeat layers and top it off with remaining zucchini, spaghetti sauce and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 minutes., cut into squares and serve.

Zucchini Lasagna
2 med. zucchini
2 c. fresh sliced mushrooms
1 pkg. sliced Mozzarella cheese
2 eggs, beaten
1 to 2 lbs. hamburger
1 onion, chopped
2 cans tomato sauce
Salt & pepper to taste

Wash zucchini and slice 1/4 inch thick. Dip in egg and roll in flour. Brown in skillet with oil until all zucchini is browned. Brown hamburger in separate skillet. In a 2 quart casserole dish layer zucchini, then onions and mushrooms, salt and pepper, then tomato sauce. Top with rest of zucchini and add Mozzarella to the top. Cook on low until cheese melts. About 250 degrees for 20 minutes or so. Eggplant may be substituted for zucchini.

Grilled Eggplant and Mozzarella
1 large eggplant, cut into 1/2 inch slices
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon basil
salt and freshly ground pepper to taste
6 ounces mozzarella cheese, thinly sliced

Sprinkle both sides of eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse and pat dry. Combine the olive oil, vinegar, garlic oregano, basil, salt and pepper. Place the eggplant slices on a grill over moderate heat and baste with oil mixture. Turn and baste frequently until lightly browned, about 8 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt. Serves 4 to 6.

Creamy Broccoli and Zucchini
2 c. chopped fresh broccoli
2 c. unpared zucchini
1 med. onion, chopped
1 clove garlic, minced
3/4 c. milk
1 1/2 c. Ricotta (or creamed cottage cheese)
8 oz. spinach noodles, cooked
2 tbsp. butter or margarine
3 tbsp. flour
2 tbsp. parsley, chopped
1 tbsp. sherry
Pinch oregano
1/2 c. Parmesan cheese

Cook broccoli and zucchini together until tender (steam 8-10 minutes). Drain well. In saucepan saute onion and garlic until tender (not brown). Blend in flour, parsley and oregano. Add milk. Cook and stir until thick and bubbly. Add Ricotta cheese. Cook and stir until cheese is almost melted. Stir in cooked vegetables and heat through. Serve over hot noodles. Sprinkle with Parmesan cheese.

Southwestern Zucchini Flatbread
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon baking powder
2 egg whites
1 cup shredded zucchini
1/4 cup plain yogurt or sour cream
1 jalapeno pepper, diced
2 tablespoons grated Parmesan cheese

In a large bowl mix together the flour, salt, pepper and baking powder. In another bowl, beat the egg whites until light peaks form. To the flour mixture add zucchini, yogurt, jalapeno and cheese. Fold in the egg whites. Spread the dough in a greased 9 X 9 baking pan and bake at 350F for 40 minutes.

Parmesan Zucchini
1 large zucchini
1 cup flour
salt and pepper to taste
1 cup milk
1 egg
1 cup Italian bread crumbs
3 tablespoons olive oil
6 thin slices prosciutto
6 slices mozzarella cheese
Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
marinara sauce
1 tablespoon fresh basil, shredded

Cut the zucchini on the diagonal in 1/8 inch thick slices. Dredge the zucchini slices in the flour salt and pepper mixture, next dip the slices into the milk egg mixture and then press each zucchini slice into the Marinara. Place the olive oil in a saute pan over medium heat. Add the zucchini slices and cook for 2 minutes on each side or until golden. Remove from pan. Layer the prosciutto and mozzarella cheese on top of the zucchini slices. Sprinkle with the grated Parmesan and chopped parsley. Place under the broiler and cook until golden. To serve: place the zucchini slices on individual serving dishes, top with hot marinara sauce and garnish with fresh shredded basil. Serves 2.

Tomato Zucchini Gratin
1/4 cup olive oil
4 medium zucchinis trimmed, sliced thin
4 medium tomatoes stemmed, sliced thin
salt and freshly ground black pepper to taste
4 garlic cloves minced
1 tablespoon chopped fresh basil or parsley
1/2 cup grated Parmesan cheese

Preheat oven to 350F. Lightly coat a 9 x 13 inch baking dish with olive oil. Arrange half of the zucchini slices over the bottom of the pan. Cover with half of the tomatoes, sprinkle with salt and pepper and drizzle with oil. Repeat layers. Sprinkle with garlic, herb, salt, pepper, Parmesan and olive oil. Bake 1 hour 15 minutes. Serve hot or room temperature. Serves 6.

Zucchini Tarts
2 1/2 teaspoons active dry yeast
1/3 cup warm water
2 1/2 cups tepid water
1/4 cup plus 6 tablespoons extra virgin olive oil
2 tablespoons milk
1 tablespoon plus 1 teaspoon salt
4 1/2 cups all purpose flour
3 cups semolina flour
4 scallions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup thinly sliced almonds
1 teaspoon chili flakes
4 medium zucchinis, sliced into 1/8 inch rounds
1/2 cup fresh ricotta

In a large bowl, combine the yeast and the warm water and set aside for 15 minutes, until yeast dissolves and foams. In a medium bowl, mix the tepid water, 1/4 cup oil, the milk and the salt. In a medium bowl, combine the all purpose and the semolina flour and add them to the yeast mixture, along with the liquid mixture. With a wooden spoon, combine the ingredients to form the beginnings of a dough. Turn out onto a lightly floured board and knead by hand until the dough is smooth and elastic, at least 8 minutes. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and allow to rise for 1 hour or until doubled in bulk. Meanwhile, make the filling. In a 12 to 14 inch saute pan, heat the remaining oil until smoking. Add the scallions, garlic and almonds and saute 2 to 3 minutes, until light golden brown. Add the chili flakes and zucchini and cook until the zucchini is very soft, about 10 to 12 minutes, stirring regularly. Cut the dough into 8 pieces and stretch each piece into an 8 inch round, which need not be perfectly round. Place a clean pizza stone in the oven and preheat to 450F. Divide zucchini mixture among the 8 rounds of dough, distributing it evenly and dab a little ricotta on each one. Bake until light golden brown, about 14 to 16 minutes and serve hot or at room temperature. 8 servings.

Zucchini Noodle Casserole
6 ounces noodles, cooked al dente, drained
1 cup chopped onion
1 cup mushrooms, sliced
1 cup zucchini, grated
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
1 cup cottage cheese
1/3 cup Parmesan cheese, grated
1/2 cup yogurt

While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 minutes. or until tender crisp. Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the Parmesan cheese and the yogurt, combining well. Gently fold in the noodles. Turn into a 1 1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350F about 20 to 25 minutes or until heated through.

Cheese Zucchini Crisps
1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or til crisp. 4 servings.

Zucchini Picadillo
1/2 pound ground beef
1/4 pound bulk Italian sausage
1/4 cup onion, chopped
2 cloves garlic, minced
14 1/2 ounces diced tomatoes, undrained
1 medium zucchini, diced
1 cup uncooked instant rice
3/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon salt
8 8 inch flour tortillas

In a large skillet over medium heat, brown beef, sausage, onion and garlic; drain. Add tomatoes, zucchini, rice water, basil and salt; cook until zucchini and rice are tender about 10 minutes. Meanwhile, form eight 3 inch balls from aluminum foil; place on a baking sheet. Drape a flour tortilla over the top of each ball; secure sides with toothpicks to form a shell. Bake at 400F for 8 to 10 minutes or until firm. Remove the toothpicks; place shells on plates. Fill with zucchini mixture; serve warm. Zucchini mixture can also be served as a dip with tortilla chips.

Zucchini Quiche
3 cup grated, uncooked zucchini, squeezed to drain moisture
1 cup Bisquick or Jiffy Mix
1 large onion, chopped; about 1 cup
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder or garlic granules
dash pepper
1/2 cup vegetable oil
4 eggs, slightly beaten

Mix and beat all ingredients, except zucchini. Fold in zucchini. Pour into a greased 10 inch pie plate or quiche pan. Bake in 350F oven until filling is browned and knife inserted comes out clean about 35 to 40 minutes. You may add grated cheddar cheese and season with a little oregano or fresh basil and salt and pepper.

Apple Zucchini Slaw

Dressing:
1/2 cup lowfat vanilla yogurt
1 teaspoon grated orange peel

Salad:
2 small zucchini, shredded; about 2 cups
1 1/2 cups chopped apples
1/4 cup raisins
2 tablespoons unsalted shelled sunflower seeds

In small bowl, combine dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over salad; stir gently to coat. Chill

Baked Stuffed Zucchini
4 zucchini, 1/2 pound each
2 tablespoons margarine
2 scallions, chopped
1/2 pound mushrooms, chopped
1/2 cup walnuts, chopped
1 cup soft bread crumbs
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saute in margarine. Add scallion and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes, then serve.

Batter Fried Zucchini
pancake batter mix
zucchini
oil for frying

Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.

Broiled Baby Zucchini with Bacon and Cheese
4 fresh zucchini, about 4 inches long
pepper to taste
4 slices bacon, halved
1 cup cheddar cheese, grated
fresh parsley, chopped, for garnish

Preheat broiler and but broiling pan 7 inches from heat. Split unpeeled zucchini lengthwise and sprinkle cut sides with pepper. Put on heated pan and broil 10 minutes. Put a bacon piece on each zucchini half and top generously with cheese. Broil approximately 5 minutes longer or until bacon is crisp and cheese is golden brown and bubbly. Sprinkle with chopped parsley.

Chicken Zucchini
3 cups zucchini, sliced
4 cups cooked chicken, diced
1 cup cream of chicken or mushroom soup
1 cup carrots, shredded
1 cup sour cream
1 cup cheddar cheese, shredded
1/2 cup butter, melted
1 8 ounce package seasoned stuffing mix
1 can sliced water chestnuts, drained
1 can mushrooms, drained
1/2 cup chopped onions

Wash zucchini; cook 5 minutes in boiling salted water. Combine soup, carrots, sour cream, onions, water chestnuts and mushrooms. Fold zucchini into mixture. Add chicken and cheddar cheese. Mix melted butter with stuffing mix. Spread all but 1 cup in 9 x 13 inch pan. Put mixture over stuffing. Cover with remaining crumbs and bake at 350F for 45 minutes.

Zucchini and Corn with Tomato and Roasted Chiles
3 poblano peppers or New Mexican/Anaheim for less heat
1/2 medium onion, chopped
2 cloves garlic, minced
1 large tomato chopped or 14 ounce canned tomatoes, drained and chopped
4 cups chopped zucchini
1 tablespoon water
16 ounces frozen corn,n preferably shoepeg
1/2 teaspoon salt
1 leaf epazote or cilantro sprigs
1/4 cup lowfat cheddar cheese
1 tablespoon oil

Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds and chop. Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened. Add the zucchini and 1 tablespoon water, stir and cover. Cook until the squash is tender, about 7 minutes. Add the chopped chiles and corn and cook over medium heat for 1 to 2 minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover and remove from heat. Wait for 3 minutes, then serve

Zucchini and Potatoes with Herb Sauce
2 pounds zucchini peeled and cut into 1/4 inch thick slices
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 1/2 pounds baking potatoes

Herb Sauce:
1/4 cup Italian parsley, leaves only
1/4 cup capers, preserved in wine vinegar, drained
1/2 tablespoon fresh tarragon leaves
1 hard boiled egg
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
salt to taste and freshly ground black pepper to taste

Preheat oven to 450F. In a shallow baking pan toss zucchini with 1 tablespoon oil and salt and pepper to taste and spread in one layer in pan. Roast until golden, about 10 to 15 minutes. Peel potatoes and cut crosswise into 1/4 inch thick slices. In a shallow baking pan toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature. Make herb sauce: Finely chop the parsley, capers, tarragon and hard boiled egg. Transfer to a medium sized bowl and stir in remaining ingredients. Season with salt and pepper. Arrange the zucchini and potato slices on a platter and drizzle with the herb sauce. 12 servings as part of a buffet.

Zucchini Cream Cheese Pancakes
5 medium zucchini, shredded very finely
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 eggs
1/2 cup flour
1/2 teaspoon salt
3 ounces cream cheese

Mix all ingredients together thoroughly. Heat skillet on medium heat and coat with vegetable cooking spray. Drop batter on skillet, brown on both sides. They can be buttered and sprinkled with Parmesan cheese or can be served plain.

Southwestern Zucchini
3 cups sliced zucchini
1/2 cup chopped onion
1 teaspoon cooking oil
1 can chopped green chilies, drained
1 medium tomato
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup cheddar or monterey jack cheese, shredded

In a large skillet, saute the zucchini and onion in oil for 3 to 4 minutes. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3 to 4 minutes. Spoon into a serving bowl and sprinkle with cheese.

Zucchini Scramble
2 small zucchini, about 1 pound sliced
1 medium onion, chopped
2 tablespoons butter or margarine
salt and pepper to taste
6 eggs, beaten
1/2 cup shredded cheddar cheese
tomato wedges, optional

In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from heat; cover until cheese melts. Serve with tomato wedges, if desired. Makes 4 servings.

Zucchini and Bacon
2 medium zucchini
2 slices bacon
1 medium onion
salt and pepper

Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside. Cut up bacon in 1 inch pieces. Put in 2 quart saucepan. Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste. Serve.

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PECAN UPSIDE DOWN COFFEE CAKE
1 c. pecans, chopped
1/2 c. Karo light or dark corn syrup
2 tbsp. margarine or butter, softened
2 c. Bisquick baking mix
1/2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 egg

Heat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased round pan, 9 x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining ingredients. Beat 30 seconds. Spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate. High altitude directions (over 3500 feet): Not recommended.

CHOCOLATE UPSIDE DOWN CAKE
3/4 c. sugar
2 tbsp. butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa

SAUCE
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water

Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9 inch square greased pan. Sprinkle with nuts. Make sauce and pour over batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan. Serve with ice cream or whipped cream. NOTE: This recipe has no eggs and little butter.

APPLE CIDER UPSIDE DOWN CAKE
TOPPING
2 tbsp. plus 2 tsp. margarine
1/2 c. brown sugar
1/4 c. raisins
2 c. apple slices
2 tbsp. chopped maraschino cherries

CAKE
1 1/3 c. sifted flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/3 c. softened margarine
2/3 c. cider
1 tsp. vanilla
1 egg

Preheat oven to 350 degrees. Melt margarine in 9 inch cake pan. Sprinkle brown sugar evenly over bottom of pan. Arrange apple slices and sprinkle with raisins and cherries. Sift first 5 cake ingredients into bowl. Add margarine, cider and vanilla and beat for 2 minutes. Add egg and beat again for 2 minutes. Pour batter over ingredients in pan. Bake at 350 degrees for 40 minutes. Let cool for 5 minutes before inverting into serving plate.

APRICOT UPSIDE DOWN GINGER BREAD CAKE
3 tbsp. butter
1 1/2 c. brown sugar
1 to 1 1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk

In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.

UPSIDE DOWN SPICE CAKE
1/4 c. butter or margarine
3/4 c. packed brown sugar
1/2 c. shredded coconut
1 (16 oz.) can peach slices, drained
1/5 recipe (3 1/3 c.) Basic Cake Mix (recipe above)
1/2 tsp. ground allspice
3/4 c. milk
2 eggs
1 tsp. vanilla

In a 13 x 9 x 2 inch baking pan melt the butter or margarine. Stir in the brown sugar and coconut. Top with the peach slices. In mixer bowl combine the Basic Cake Mix and allspice. Add the milk. Beat at low speed of electric mixer until moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly over peach mixture in pan. Bake in a 350 degree oven for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool cake 5 minutes on wire rack; invert onto cake plate. Serve warm.

UPSIDE DOWN DATE CAKE
1 tbsp. margarine
1/2 c. sugar
1 c. flour
1/2 tsp. soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. dates, cut up
1/2 c. nuts
1 tsp. vanilla

SAUCE
3/4 c. brown sugar
1 tbsp. margarine
1 c. hot water

Cream margarine and sugar. Sift dry ingredients. Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last. Place batter in greased dish. Heat sauce ingredients and pour over batter. Bake at 350 degrees 30 minutes.

BLUEBERRY UPSIDE DOWN CAKE
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk

Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk. Serves 4 to 6.

UPSIDE DOWN APPLE CAKE
3 Granny Smith or other tart cooking apples
3 tbsp. lemon juice
1 tbsp. pumpkin pie spice
1/4 c. butter
1 (16 oz.) pkg. golden pound cake mix
2 eggs, for use in cake mix
2 tsp. grated orange peel (optional)

Core apples, cut into slices. Toss with lemon juice and spice. Melt butter in a 10 inch cast iron or oven proof skillet. Remove from heat. Stir in brown sugar. Arrange apple slices in skillet in circular pattern. Pour in any juice remaining in bowl. Mix cake mix according to package directions, using the 2 eggs; add peel if desired. Pour batter over apples. Bake at 350 degrees for 40 to 45 minutes. Cool completely in pan before turning onto platter. Serve with vanilla ice cream.

PEACH & BLUEBERRY UPSIDE DOWN CAKE
3 med. peaches
6 tbsp. lite brown sugar
1/2 c. blueberries
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/4 c. milk

Grease 8 inch round cake pan. Peel and slice peaches then arrange in bottom of pan, coming up sides slightly. Sprinkle brown sugar over peaches. Scatter berries. Toss together flour, baking powder and salt. Cream butter and sugar, then add egg and vanilla. Add dry ingredients alternating with milk. Spread over fruit. Bake at 375 degrees for 35 to 40 minutes. Cook on wire rack for 5 minutes. Loosen and turn onto plate.

UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

MAPLE UPSIDE DOWN CAKE
Prepare 1 box white cake mix as directed on package. Pour into 9 x 13 inch pan. Pour the following warm syrup mixture in a zig-zag fashion over the cake: 2 c. warmed maple syrup
1/2 c. whipping cream
1/2 tsp. salt

Bake as usual. (This syrup mix will form its own goodie on bottom of cake pan. Serve warm with commercial sour cream mixed with syrup.)

FUDGE UPSIDE DOWN CAKE
3/4 c. sugar
1 tbsp.butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
1/2 c. chopped nuts

TOPPING
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/2 c. boiling water

Cream sugar, butter and milk. Sift flour, salt, baking powder and cocoa and add to creamed mixture. Place cake mixture in buttered and floured pan, a 9 x 9 inch pan. Sprinkle with nuts.

TOPPING: Combine sugars and cocoa. Sprinkle over batter. Cover with hot water. Bake at 350 degrees for 30 minutes.

UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar

Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

EASY PEACH UPSIDE DOWN CAKE
1 pkg. yellow or white cake mix
1 (16 oz.) can peaches, drained & sliced
1/8 c. margarine (1/4 stick)
1/2 c. brown sugar
Whipped cream (optional)

Preheat oven to 350 degrees. Generously grease 9 x 13 inch pan with margarine. Arrange peach slices in pan until evenly covered. Sprinkle with brown sugar. Prepare cake mix according to package directions. Spoon over peaches, covering well. Bake for 55 to 60 minutes. Top should spring up when touched in middle. Remove from oven and serve with whipped cream, if desired or cover and refrigerate and serve cold.

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter

Take old iron skillet (deep one), butter the bottom and sides with butter. Pour brown sugar on bottom of skillet. Cover the bottom well. Pour can of crushed pineapple on top of brown sugar. Mix cake mix as box directs. Pour on top of brown sugar and bake at 350 degrees for 50 minutes.

PINEAPPLE UPSIDE DOWN CAKE
1-1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

UPSIDE DOWN PUMPKIN CAKE
1 lb-13 oz. can pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
3 eggs, beaten
1 1/4 c. sugar
2 tsp. nutmeg
1 (12 oz.) can evaporated milk

Mix all ingredients together and pour into a buttered 9x13 inch pan. Pour or crumble 1 box yellow cake mix over pumpkin mixture. Top with chopped walnuts or pecans. Melt 1 cup butter and pour over chopped nuts. Bake 1 hour at 350 degrees. Serve with whipped cream, if desired. Serves: 12-15.

CHERRY UPSIDE DOWN CAKE
3 tbsp. of butter (melted and put in round pan)

1/2 c. brown sugar
1 can Cherries in water, drained

1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening, spry
2/3 c. sugar
1 egg
3/4 tsp. vanilla
2/3 c. milk

Mix spry and sugar; add egg and vanilla. Next, add flour, baking powder and salt; mix together then add milk. Pour cake mix over cherries. Bake for 20 to 30 minutes in 350 degree oven.

RHUBARB UPSIDE DOWN CAKE
3 c. rhubarb (1 inch)
1 c. sm. marshmallows
3/4 c. sugar
1/2 c. shortening
1 c. sugar
1 3/4 c. sifted flour
1/4 tsp. salt
3 tsp. baking powder
1/2 c. milk
2 beaten eggs

Preheat oven to 350 degrees. Arrange rhubarb in greased 9 x 11 inch pan. Add marshmallows and 3/4 cup sugar. Top with batter made by creaming shortening and 1 cup sugar. Add eggs. Sift dry ingredient and add alternately with milk. Bake 1 hour. Cool slightly loosening around edge. Invert and serve topped with whipped cream.

CHOCOLATE CHERRY UPSIDE-DOWN CAKE
1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey’s cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla

Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased 9x9 inch pan. Set aside. Combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until batter is smooth and well blended. Pour evenly over cherry mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto serving plate. Serve warm.

DREAM WHIP UPSIDE DOWN CAKE
1 c. brown sugar, firmly packed
1/3 c. oleo or butter, melted
1 lg. can chunked or crushed pineapple, drained
Maraschino cherries
1/2 c. nuts, chopped
1 pkg. yellow cake mix
1 pkg. Dream Whip
4 eggs
1 c. pineapple juice

Combine sugar and butter in 9 x 13 inch pan. Cover with pineapple. Place cherries amongst pineapple. Sprinkle with nuts and 1/2 cup pineapple juice. Set aside. Combine cake mix, dry package of Dream Whip, eggs and remaining pineapple juice. Blend until moistened and then beat for 4 minutes. Carefully spoon cake mixture over pineapple mixture in bottom of pan. Bake at 350 degrees for 40 to 50 minutes. Let stand for 10 minutes and turn over on a large pan or tray. Serve warm or cold with Cool Whip.

PEANUT BUTTER UPSIDE DOWN CAKE
TOPPING
1/4 c. butter
1/4 c. peanut butter
1 c. brown sugar, firmly packed
2 tsp. water
1/2 c. chopped peanuts
1/2 c. whole peanuts

BATTER
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/4 c. water
1 tsp. lemon extract

Make the topping first. Get a heavy 9 to 10 inch skillet; add butter and heat until melted. Stir in brown sugar, peanut butter and water smoothly. I mix in both chopped and whole peanuts. Smooth over bottom skillet evenly. Make batter. Start your oven at 350 degrees. Sift flour, baking powder and salt together. Beat eggs slightly. Add sugar to eggs gradually and beat vigorously. Use an electric mixer. Beat until mixture is smooth and thick. Stir in flour mixture alternating the water and lemon extract. Pour over peanut topping and bake 30 to 35 minutes or until cake tests done. Loosen from skillet with knife, invert over serving platter.

CRANBERRY UPSIDE DOWN CAKE
3 tbsp. unsalted butter
1/2 c. light brown sugar
12 to 16 oz. cranberries, rinsed, picked over and patted dry

5 tbsp. unsalted butter, margarine or shortening
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. grated orange zest
1 1/4 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Preheat oven to 350 degrees F. With the 3 tablespoons of butter, lightly grease the sides of your 9x1 1/2 inch round cake pan and distribute the remaining over the bottom of the pan. Sprinkle with the 1/2 cup sugar. Arrange the dry cranberries evenly over the bottom. Set aside. Sift together the flour, baking powder and salt. Add the orange zest. Set this aside. In a mixing bowl, cream together the butter, sugar, egg, vanilla and orange zest. Beat the mixture until it is well combined. Add the dry ingredients and milk all at once. Beat on high; spread out for 2 minutes, scraping bowl occasionally. Pour the batter over the cranberries and smooth the top. Bake cake in the middle of your preheated oven for 35 to 45 minutes or until wooden picks inserted in center comes out clean. Allow your Cranberry Upside Down Cake to cool in pan about 5 minutes. Invert onto a cake plate. You might leave the pan over your cake for a few minutes. If glazing, melt jelly in a small saucepan over low heat. Brush this over your cake. Serve warm or at room temperature with sweetened whipped cream, if desired. Serves 8.

UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 tsp. baking soda
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3/4 c. sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ginger
1 tsp. vanilla
1 c. shredded carrot

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple. Bake at 350 degrees for 40-45 minutes. Stand 5 minutes before inverting to serving plate.

Serves 8.

APRICOT UPSIDE DOWN CAKE
3 lg. tbsp. butter or Imperial margarine
1 1/2 c. light brown sugar (C&H)
2 (17 oz.) cans apricot halves (Del Monte)
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
3 egg whites, beaten stiff
1/2 c. water

Grease 12-inch cast iron frying pan. Cream together brown sugar and butter and pack in bottom of fry pan. Drain apricots and place upside down on top of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1 1/2 cups sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes. Invert immediately onto large round serving plate.

http://www.nancyskitchen.com/tomato_recipes.htm

Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006 All Easy Cooking Recipe Kitchen
Recipes Using Tomatoes that have been collected from newspapers, magazines, box tops, and friends over the years.

CUCUMBER, TOMATO, BELL PEPPER AND ONION

5 lbs. cucumbers
1 lbs. bell peppers
1 lbs. tomatoes, diced
1 lbs. onions, sliced
2 tbsp. salt
1-1/2 pts. vinegar
1-1/2 pts. water
1 c. sugar
1/2 c. vegetable oil

Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and pour over the vegetables.

TOMATO-CHEESE PIE

2 c. fresh bread cubes
1/4 c. margarine or butter, melted
1 c. shredded Cheddar cheese
1 pt. canned tomatoes
1 tbsp. cornstarch
2 tsp. chopped onions
1 tsp. salt
1 tsp. sugar
2 eggs, beaten
3/4 c. milk

Combine bread, margarine and 1/4 cup cheese. Press into a 9 inch pie plate, bake at 400 degrees for 10 minutes or until lightly browned. Cool. Drain liquid from tomatoes into saucepan, blend in cornstarch. Add onion, salt and sugar. Cook, stirring constantly until thickened. Add tomatoes, milk and remaining cheese, blend well. Pour over top of baked bread. Bake at 375 degrees for 40 minutes. Cool 10 minutes before slicing.

SCALLOPED TOMATO ZUCCHINI

3 sm. zucchini, sliced about 1/4 inch thick
1 med. onion, thinly sliced
4 tomatoes (another for garnish)
1 c. croutons
1 tsp. salt & pepper to taste
1/2 to 1 c. Cheddar cheese, shredded

In 1 1/2 quart casserole layer half of the cheese and all other ingredients, season and repeat layer. Cover. Bake and then add rest of the cheese and bake with cheese on.

TOMATO SPINACH CASSEROLE

1 (10 oz.) pkg. frozen chopped spinach
2 lg. tomatoes, sliced
1/2 c. shredded Parmesan cheese
1 tbsp. lemon juice
2 tbsp. sour cream

Cook spinach according to package directions, drain. Spread spinach in bottom of well-buttered, shallow, 8-inch casserole dish or pie pan. Sprinkle with lemon juice, and dot with sour cream. Top with sliced tomatoes, arranging them in overlapping layers over spinach. Sprinkle with cheese. Bake at 375 degrees until bubbly and hot, about 25 minutes. Yield: 4 servings.

TOMATO DISH

2 cans peeled tomatoes
1 sm. chopped onion
3/8 c. sugar
Celery salt (liberal shakes)
Lawry seasoning salt or tony’s Louisiana seasoning (liberal sprinkling)
1 tsp. crushed basil
2-3 slices white bread, torn in pieces
Bread crumbs
Grated cheese

Saute onions in large skillet. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into greased casserole, top with cheese and bread crumbs. Bake at 350 degrees until bubbly, then turn down heat to 250 degrees for 15 minutes. Serve with roast beef and wild rice.

ASPARAGUS TOMATO QUICHE

4 lg. eggs
1 1/2 c. half & half
2/3 c. Bisquick
2 c. grated sharp cheese

Layer bottom of glass baking dish with asparagus. Blend above ingredients in blender on high speed for 60 seconds. Pour on top of asparagus and bake for 25 minutes at 350 degrees. Remove from oven and place tomato slices on top and return to oven for 7-10 minutes.

EGGPLANT AND TOMATO PARMESAN

1 lg. eggplant
2 tbsp. salad oil
1-2 cloves garlic, minced
1 tbsp. flour
1 lb. can stewed tomatoes, undrained
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. pepper
1/4 tsp. basil
Parmesan cheese

Peel and cut up eggplant. Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly. In hot oil in skillet, saute garlic until golden. Stir in flour, stewed tomatoes, salt, sugar, paprika, pepper and basil. Cook, stirring over medium heat until mixture boils and is slightly thickened. Mix eggplant with other ingredients, place in greased casserole and top with grated Parmesan. Bake 20 minutes in 375 degree oven.

ITALIAN TOMATO CASSEROLE

1 tsp. olive oil
1/4 c. seasoned bread crumbs
1 lb. tomatoes in 1/2” slices
1/4 c. sliced fresh basil leaves
1/4 tsp. pepper
1 c. or 4 oz. mozzarella cheese
Fresh basil for garnish

Mix oil with bread crumbs. Spread in shallow microwave safe dish. Microwave on high 1 minute, uncovered, stirring once, until lightly browned. Set aside. Arrange overlapping rows of tomato slices in the dish. Sprinkle with basil and pepper. Then shredded cheese. Top with bread crumbs. Microwave on high, uncovered, 4 minutes or until cheese is melted and tomatoes are heated through. May take longer. Garnish with fresh basil.

TOMATO CASSEROLE

4 (1 lb.) cans sliced stewed tomatoes
1 1/2 c. brown sugar
Salt
8 slices bread, diced
1 c. butter, melted
Parmesan cheese
Dry bread crumbs

Simmer tomatoes, brown sugar and salt until thick, about 30 minutes. Line the bottom of a 3 quart casserole with bread cubes. Pour melted butter on top, then the tomato mixture. Bake at 350 degrees for 1 hour. During the last 15 minutes, sprinkle with Parmesan cheese and dry bread crumbs.

ZUCCHINI AND TOMATO STIR-FRY

2 tbsp. vegetable oil
2 med. onions, sliced
4 med. zucchini, sliced
2 lg. tomatoes, cut into wedges
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. pepper

Pour oil into wok or large skillet. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. Cover, reduce heat and simmer 5 minutes.

HERBED TOMATO SLICES

15 (1/2” thick) tomato slices
No stick cooking spray
1/3 c. bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. dried basil
1 tbsp. reduced calorie margarine, melted

Arrange tomato slices in a 13 x 9 x 2 inch baking dish coated with cooking spray; set aside. Combine bread crumbs and next 3 ingredients; mix well. Sprinkle evenly over tomato slices. Bake at 350 degrees for 20-25 minutes. Garnish with basil if desired. Yield 5 servings (3 slices). Calories 71. Cholesterol 2 mg. Fat 2.6 g. Sodium 280 mg.

FRESH TOMATO ZUCCHINI SAUCE

1/2 c. butter or margarine
2 c. chopped onions
1 clove garlic, sliced
2 c. sliced celery
2 c. chopped green pepper

Cook until tender. 4 c. med. zucchini in 1/2 inch cubes

Cook 5 minutes. 12 med. tomatoes, peeled and chopped
2 tsp. flavor enhancer
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
2 tsp. dried leaf thyme
1 bay leaf

Simmer, covered, for 45 minutes. Remove bay leaf; cool. Ladle into freezer containers. Makes 3 quarts. Serve like a sauce over meat, chicken, rice, etc.

TOMATO CASSEROLE

1 lg. can tomatoes
1 c. sm. pearl onions
2 1/2 c. seasoned croutons
1 1/2 c. sharp cheese, grated
2 tsp. sugar
Salt and pepper to taste
Dash of marjoram
Dash of thyme

Saute onions in 3 tablespoons butter. Mix remaining ingredients, put in casserole dish. Dot with butter. Bake covered 40 minutes at 350 degrees. Then bake uncovered for 5 minutes to brown cheese.

OKRA TOMATO CORN GUMBO

3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion, finely chopped
Salt to taste
1/8 tsp. pepper
1 tbsp. butter or margarine
1 tsp. sugar

Combine first 5 ingredients. Cover and cook until vegetables are tender and mixture is thick. Add remaining ingredients. Serve hot or warm. This is good for church suppers. Serves 6.

TOMATO PUDDING

3 c. + 1 tbsp. cubed bread
1/2 c. melted butter
1 c. tomatoes, diced
1/4 to 1/2 c. brown sugar
1 tbsp. salt
1 tbsp. basil, dried
1 tbsp. minced dried onion
1 bay leaf, remove before blending

Place cubes of bread in casserole. Pour butter over and stir. Cook remaining ingredients for 5 minutes. Cool slightly and put in blender for a few seconds. Pour over bread cubes. Bake in 375 degree oven for 50 minutes. Freezes well. Great for brunch.

ZUCCHINI AND TOMATO CASSEROLE

1/4 c. olive oil
1 sm. minced onion
1 clove garlic, minced
4 lg. zucchini, cut into 1/4 inch slices
2 tbsp. minced fresh basil or 2 tsp. dried basil
1/2 c. Parmesan cheese
4 lg. tomatoes, peeled and sliced
Salt and pepper
1/2 c. fine dry bread crumbs
2 tbsp. melted butter

Heat olive oil in frying pan. Cook onion and garlic, stirring constantly about 3-4 minutes or until soft. Add zucchini. Cook over medium heat, stirring constantly for 3-5 minutes or until zucchini are turning golden but are still firm. Place a layer of zucchini in buttered 1 1/2 quart casserole dish. Sprinkle with basil and Parmesan cheese. Top with layer of tomatoes and sprinkle with salt and pepper. Repeat layers. Combine bread crumbs, melted butter and sprinkle over vegetables. Bake without cover at 350 degrees for about 20 minutes. *Secret - Use Mozzarella cheese, too! About 1 cup. Serves 6.

TOMATO SAUCE FOR PIZZA

1 sm. onion
1/2 clove garlic
28 oz. can crushed tomatoes
1/4 c. olive oil
1 tbsp. Parmesan cheese
1 tsp. oregano
1 tsp. basil
Pinch of pepper
Salt to taste
2 tbsp. sugar

Dice onions and garlic, fry lightly in oil. Season with oregano, basil and pepper. Stir in tomatoes, Parmesan cheese, salt and sugar. Let simmer over a low flame for about 20-25 minutes (or until sauce is thick).

TOMATO SKILLET

1/4 c. butter
1/2 c. chopped onion
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. thyme leaves
1/8 tsp. pepper
6 whole tomatoes, peeled and cored

Melt butter in skillet. Add onion, parsley, salt, thyme and pepper. Add tomatoes, cored ide down. Cover and cook 5 minutes. Turn tomatoes carefully, basting with butter mixture. Cover and continue cooking 5 minutes. Serve in sauce dishes with sauce spooned over.

TOMATO PUDDING

1 (15 oz.) can tomato puree
3 c. bread cubes, tightly packed
1 1/2 c. brown sugar
3/4 c. butter

Melt the butter and add the bread cubes. Mix the tomato puree and sugar and cook for 5 minutes. Combine the tomato mixture and bread cubes in a 1 quart sauce casserole and bake at 350 degrees for 45 minutes. (Can be topped with cheese and oregano last few minutes.). Serves 4 to 6.

TOMATO AND HERB NOODLES

1 (16 oz.) pkg. noodles, prepared as directed
6 tbsp. margarine
2 tsp. basil
2 med. tomatoes, diced

In skillet, melt margarine. Add basil and tomatoes. Cook over medium heat until mixture forms a chunky sauce, about 5 minutes. Pour over hot noodles.

BAKED GREEN FRIED TOMATO CASSEROLE

Select 6 to 8 semi ripe tomatoes. Slice 1” thick. Dip in 2 beaten eggs (thinned with 3 tablespoons of water). Coat tomato slice with Italian bread crumbs. Lightly brown tomato slices in butter greased skillet. Place in a buttered casserole. Cover about three fourths of tomatoes with half and half or cream. Bake at 325 degrees until cooked, about 45 minutes.

IMPOSSIBLE ZUCCHINI TOMATO PIE

2 c. chopped zucchini
1 c. chopped tomato
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 servings.

GREEN TOMATO PIE

2 recipes cornmeal dough
1 c. sugar
1/3 c. flour
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1/8 tsp. ground red pepper
6 lg. green tomatoes, sliced 1/4 inch thick (do not use stem end)
1/2 c. golden raisins
2 tbsp. cider vinegar
3 tbsp. butter

Combine flour, cornmeal and salt in a bowl. Stir in mix. Cut in shortening with two knives or pastry blender until mixture resembles fresh bread crumbs. Sprinkle on water, a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough can be shaped into a ball; it will be quite soft. Roll out half of the dough and fit into a 9 inch pie pan. Combine sugar, flour, salt, cloves, cinnamon and red pepper in a shallow bowl. Stir with a fork to mix. Coat 1/3 of the tomato slices at a time with the sugar mixture. Spread all of the slices evenly over the dough in a pan. Sprinkle with raisins and top with any remaining sugar mixture. Drizzle with vinegar and dot with butter. Roll out remaining dough and cover filling with pastry. Crimp edges and cut two or three small vents in the top crust. Bake at 425 degrees for 40 minutes, or until the crust is golden and the juices bubble around the edges of the pie. Serve at room temperature.

CORNMEAL DOUGH
1 c. flour
1/2 c. yellow cornmeal (ground fine,
if possible)
1/4 tsp. salt
1/2 c. vegetable shortening
3 tbsp. (about) water

BROILED TOMATO SLICES

2 large tomatoes
1/2 c. sour cream
1/2 c. mayonnaise
1/4 tsp. curry powder
Dash of pepper

Cut 3/4 inch slices of tomato. Sprinkle with salt. Blend sour cream, mayonnaise, curry and pepper. Spread mixture evenly over tomatoes. Set under broiler with tops 4 inches from broiler for about 1 minutes o until topping is bubbly and lightly browned.

LIMA BEANS IN TOMATO SAUCE

3 slices bacon, finely chopped
2 c. tomatoes, cooked or canned
1/4 c. onion, chopped
1 tsp. vinegar
4 c. dry baby lima beans, 2 c. uncooked
1/4 c. brown sugar, packed
1/4 tsp. chili powder

Fry chopped bacon; remove from pan. Put remaining ingredients into fat; simmer for 25 minutes, or until thickened. Sprinkle beans with bacon before serving.

SPICED TOMATO HALVES

Tomato halves sprinkled with celery salt and dill weed. Bake at 425 degrees for 15 minutes.

TOMATO AND OLIVE SALSA

4 tomatoes, chopped and drained
1 bunch green onions
1 can black olives, pitted
1 tsp. dry cilantro
1 can mild green chilies
1 clove garlic, minced
Salt to taste

Chop onions and chilies. Mince garlic. Slice olives. Mix all with tomatoes. Serve with taco chips.

TOMATO SALSA

7 qts. peeled, cored, chopped plum tomatoes
4 c. seeded, chopped long green chilies (any mildly hot green chili)
5 c. chopped onion
1/2 c. seeded, finely chopped jalapeno peppers
6 cloves garlic, chopped fine
2 c. bottled lemon juice
2 tbsp. salt
1 tbsp. black pepper
2 tbsp. ground cumin
3 tbsp. oregano
2 tbsp. chopped fresh cilantro

Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner for 20 minutes. Makes 13 pints.

TOMATO MEXICAN BAKE

3 c. chopped fresh tomatoes
1/2 c. uncooked rice
1 med. onion, chopped
1 med. bell pepper, chopped
15 oz. can chili beans
11 oz. can whole corn
2 c. chopped cooked chicken
3 tbsp. Mexican chicken seasoning mix
Velveeta cheese slices
Tomato slices
Parsley

Stew tomatoes, rice, onion, pepper until tender; add seasoning mix. In 9 x 13 inch baking dish layer beans, corn, chopped chicken, and tomato mixture. Top with cheese and tomato slices. Sprinkle with parsley and bake at 350 degrees for 20 minutes.

TOMATO GREEN CHILI SALSA

3 c. peeled, cored & chopped tomatoes
3 c. chopped, seeded long green chilies
3/4 c. chopped onion
1 jalapeno pepper, seeded & finely chopped
6 cloves garlic, finely chopped
1 1/2 tsp. ground cumin
2 tsp. oregano leaves
1 tsp. salt (opt.)

Combine all ingredients in a large saucepan and heat, stirring frequently until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into pint jars, leaving 1/2” headspace. Adjust lids and process in boiling water canner 15 minutes at 0-1000 ft. altitude, 25 minutes above 6000 ft., 20 minutes at 1000 - 6000 ft.

CHILI RELLENOS EN CROUTE WITH TOMATO CILANTRO

4 poblano chili peppers
1 box whole wheat filo pastry
8 oz. goat cheese
12 oz. Jack cheese
2 sticks melted butter

SAUCE
16 Roma tomatoes, diced
1 lg. Spanish onion, diced
4 bunches cilantro
1 tbsp. olive oil
Salt to taste

Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mixture, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Fold in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 minutes. SAUCE: Saute onion in olive oil until clear, then add tomatoes and cook another 5-10 minutes until liquid evaporated. Add salt and chopped cilantro. To serve, place sauce on plate and add chili rellenos. Serve with rice.

QUESADILLAS WITH TOMATO SALSA

4 flour tortillas
4 tbsp. butter
1 1/2 c. shredded cheese (Jack or Cheddar)

Melt butter in a wide round skillet over medium high heat. Place one tortilla in skillet, sprinkle cheese onto half of tortilla. Fold tortilla over and press flat, move to one side of pan. Place another tortilla in the pan (it won’t lie flat) and repeat the process. Brown both sides. Place quesadillas in warm oven until served.

TOMATO SALSA
2 med. tomatoes, chopped
2 scallions, sliced
1 (4 oz.) can diced green chiles
1/4 c. fresh cilantro leaves (2 tbsp. dried, crumbled)
1 avocado, sliced
1/2 c. sour cream

Toss tomatoes, scallions, chiles and cilantro together. Place avocado slices on hot quesadillas. Drop on sour cream. Spoon salsa over and serve. Yield: 4 servings.

SHAKER BEAN SOUP

1 lb. dry northern beans
1 meaty ham bone or 2 smoked ham hocks
1 lg. onion, chopped
3 celery stalks, diced
2 carrots, shredded
Salt to taste
1/2 tsp. pepper
1/2 tsp. dried thyme
1 can (28 oz.) crushed tomatoes in puree
2 tbsp. brown sugar
1 1/2 c. finely shredded fresh spinach leaves

Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain beans and discard liquid. In the same kettle place ham bone or hocks, 3 quarts of water and beans. Bring to a boil. Reduce heat and simmer, covered 1 1/2 hours or until meat easily falls from the bone. Remove bones from broth trim off the meat and discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer covered 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving spinach.

SHAKER STEWED TOMATOES

1 qt. tomatoes
1/2 c. light cream or rich milk
1 tbsp. sugar
1/4 tsp. baking soda
1/4 c. cracker crumbs*
1 tbsp. butter or margarine

Heat tomatoes. Add the cream and baking soda. Allow to simmer several minutes. Add the cracker crumbs. Simmer until cracker crumbs have swelled. Add the sugar, salt. Just before serving, add the butter; allow to melt. If you wish you may add a dollop of ketchup. This is a very old Shaker recipe and has been used by all the Communities where it has always been a great favorite. *Use saltines rolled fine. If using saltless crackers, increase salt a little more than stated.

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