April 22, 2018

Zucchini-Tomato Soup

2 qts. tomatoes, peeled 2 c. zucchini, peeled and cut into chunks 1 c. chopped onion salt and pepper, to taste ham or sausage, cubed (optional) celery, chopped (optional) Bring all ingredients to boil; simmer about an hour. Zucchini will be … [Read more...]

Fresh Yellow Squash Casserole

1 lb. or 3 medium yellow squash, sliced thin with skins on 1/4 c. melted butter 1/2 green pepper, sliced or diced 1/2 c. onions, sliced or diced 3/4 c. mayonnaise 1 T. sugar 1 c. shredded cheddar cheese Place all vegetables in sprayed 2-quart … [Read more...]

Eggplant Caponata

1/4 c. olive oil 1 large eggplant, seeded, skinned and cut into 1/2-inch cubes 1/4 c. celery, chopped 1 clove garlic, chopped 1½ c. diced, seeded tomatoes 2 T. capers, rinsed and drained 3 T. red wine vinegar 1/2 c. fresh mixed herbs, chopped 1/2 … [Read more...]

Summer Garden Medley

1 medium zucchini, sliced 1 medium yellow summer squash, sliced 1 medium onion, chopped 1 ear fresh sweet corn kernels 1 large tomato, cut into 8 wedges 1 T. chopped fresh parsley 1 clove garlic, minced 1 t. dried Italian seasoning 3/4 t. fine sea … [Read more...]

Fresh Tomato Salsa

12 large tomatoes, peeled, cut into chunks 4 medium sweet onions, thinly sliced 4 stalks celery, sliced 2 green peppers, sliced 2 T. salt 2/3 c. sugar 1 c. cider vinegar 2 t. mustard seed Combine all ingredients and mix until sugar is dissolved. … [Read more...]

Stuffed Zucchini

4 small zucchini 1/2 lb. cheddar cheese, grated 1 T. butter 1/2 t. lemon juice 1/2 t. granulated garlic Prepare the zucchini by washing, cut in halves lengthwise. Hollow out, leaving 1/4 inch on all sides. Mix cheese, butter, lemon and garlic. Fill … [Read more...]

Summer Bread Salad

Bread: 1 T. olive oil 1 T. butter salt and fresh ground pepper, to taste 1-2 cloves garlic, minced 5-6 slices of bread, 1/2- to 1-inch cubes Heat olive oil and butter in skillet. Add salt, pepper and garlic and stir for about 1 minute, until garlic … [Read more...]

Zucchini Bread

3 large eggs 1 c. vegetable oil 2 c. brown sugar 1 t. vanilla 2 c. grated zucchini squash 1/4 c. grated carrots 3 c. flour 1/2 t. salt 3 t. cinnamon 1¼ t. baking powder 1½ t. baking soda 1 c. chopped nuts Set oven to 350°. Spray two 9 x … [Read more...]

Lasagna Primavera

2 10-oz. pkgs. chopped, frozen spinach 15 ozs. ricotta cheese 8 ozs. lasagna noodles 1 26-oz. jar spaghetti sauce with mushrooms 3 carrots, sliced 1/4-inch thick 1 zucchini squash, sliced 1/4-inch thick 1 summer squash, sliced 1/4-inch thick 1 c. … [Read more...]

Rhubarb Custard Pie (“Mom Style”)

4 c. rhubarb, sliced into 1/2-inch slices 1½ c. sugar 3 T. flour 1/2 t. nutmeg 1 T. butter, room temperature 2 eggs, beaten well 9-inch unbaked pie crust Preheat oven to 450°. Mix butter and 1 cup sugar until creamy. Blend in nutmeg and flour. … [Read more...]