Thursday, September 23, 2010

Zucchini Cobbler

  • Ingredients

    • 8 cups peeled, chopped zucchini
    • 2/3 cup lemon juice
    • 1 cup white sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 4 cups all-purpose flour
    • 2 cups white sugar
    • 1 1/2 cups butter, chilled
    • 1 teaspoon ground cinnamon


    1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
    2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
    3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

    For 8X8:

    4 c zucchini 1/3 c lemon juice 1/2 c white sugar 1 tsp Cinnamon  

    1 1/4 c flour 3/4 c sugar 1/2 c butter 1 tsp Cinnamon 


Tuesday, September 21, 2010

Romano Ham Linguine

12 oz linguine
2 T flour
12 oz evaporated milk
1 1/3 c water
4 c cooked ham, cubed
1 red bell pepper, sliced
2 T butter
1/2 t salt
4 oz mushrooms
1 chicken bouillon cube
1/2 c romano cheese, grated
1 T veg oil

Melt butter in saucepan, stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute. Add liquid from mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly. Add ramono cheese and stir until melted and smooth. Add ham and mushrooms. Cool and place in freezer bag. To serve, thaw and reheat. Serve over linguine.

Friday, September 17, 2010

Rachel's Stuffed Zucchini

2-3 large zucchini or 4-6 medium sized zucchini
1 lb ground meat and/or sausage
1/2-1 cup bread crumbs
2-3 eggs
1-2 cloves garlic, minced
1/2 onion, chopped and sautéed (optional-I usually leave this out)
1/2 cup parmesan cheese, grated (can use the cheepo kind too:)
1 cup colby jack, cheddar or mozzarella cheese (I use whatever I have on hand)
Jar spaghetti sauce (24 oz)
spices (oregano, parlsey) to taste, optional

Preheat oven to 350. Wash and trim ends of zucchini. Cut in half if large then slice lengthwise. Scoop out seeds to make zucchini boats. You can either throw out seeds or chop them up and mix with meat mixture later on. Put zucchini in either a baking dish or cookie sheet with edges so liquids don't spill. Cook in oven while you get the mixture ready (aprox. 15-20 minutes).

Cook meat and drain. While meat cools mix together bread crumbs, eggs, garlic, parmesan cheese, and colby jack cheese (can omit cj cheese here and just put it on top if desired). Mix meat into the above mixture and then take zucchini out of oven. Spoon mixture into zucchini then spoon spaghetti sauce on top. Cover lightly with tinfoil then cook 40-45 minutes. You can add a little extra colby jack cheese on top right when you take the food out of the oven or right before you take the food out of the oven.

I vary this recipe depending on what I have on hand. Cottage cheese and/or rice also work good with this recipe. Just mix them in with the mixture before cooking in the oven.

Wednesday, September 15, 2010

Teriyaki sauce

1/2 cup brown sugar
1/2 soy sauce
some cornstarch, start with a teaspoon or so

Heat on stove to dissolve sugar. Add cornstarch, but not too much, to make it thicker...the sauce will get thicker as it cooks and then cools so be careful.

To make more or less, just use equal parts of brown sugar and soy sauce.

Friday, September 10, 2010

Purple plum pie

  • 4 cups sliced fresh plums
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 (9 inch) unbaked deep dish pastry shell
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.


Thursday, September 9, 2010

Country Salsa

2 cups white sweet corn (or 1 can corn drained)
1 can black beans
3 tomatoes, chopped
2-3 avocados, chopped (this is the best ingredient I think!)
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 can olives, chopped
1 dry packet zesty italian salad dressing