Zucchini Cheese Patties

'Tis the season when everyone gives you zucchini--and you need yet another recipe to use it up! Enjoy this very tasty recipe!

2 c. shredded zucchini
salt
2 eggs
¼ c. finely chopped onion
1 T. flour
1/3 c. Italian bread crumbs
1 c. shredded mozzarella cheese
oil

Combine shredded zucchini with a sprinkle of salt and drain in colander about ½ hour.

In a medium bowl, beat eggs. Add onion, flour, bread crumbs, cheese and well-drained zucchini. Mix to distribute ingredients evenly.

Heat about 1 T. oil in a skillet over medium heat. Drop zucchini mixture by heaping tablespoonfuls. Cook for a few minutes on each side until golden.

Serve with pizza/spaghetti sauce, if desired.

Book Review: "Modern Hospitality"

I don't read novels--I read cookbooks! There's a new one out, written by Whitney Miller called "Modern Hospitality". She was the winner of last year's MasterChef. As I watched the show, you could tell that she was a real sweet gal. Being only 23 years old, she's a great cook, and a strong Christian. She gives credit to her Lord and Savior Jesus Christ in several spots in the book. Her book is worth the read!

Curried Chicken Salad

This is a great, quick salad and most of the ingredients you may have on hand.
For a real time-saver, use a rotisserie chicken.

2 c. diced cooked chicken OR 1 can (13 oz.) chicken, drained
1 medium gala, fuji or braeburn apple, chopped
¾ c. dried cranberries
1 c. real mayo (light is fine, but not low-fat)
½ c. walnuts, chopped
½ c. celery, chopped
2 tsp. lemon juice
1 green onion, sliced
1 tsp. curry powder

Mix together all ingredients.

Fresh Salsa

4 c. chopped fresh tomatoes
1 tsp. salt
¼ c. finely chopped onion
jalapeno pepper, finely chopped to taste
1 T. olive oil
1 T. cider vinegar
1 tsp. ground cumin
dash garlic powder
¼ c. chopped cilantro

In a bowl, mix tomatoes with salt. Transfer to colander to drain for about 30 minutes. Combine tomatoes with remaining ingredients. Let stand for about 1 hour. It’s best served at room temperature.

Easy Cuke Salad

So very easy and yummy!
Peeled and cut cucumbers
Chopped tomatoes
Real Mayo
Italian salad dressing
Jane's Crazy Mixed-up Salt

Whisk together equal amounts of mayo and salad dressing until smooth. Add a few shakes of Jane's salt. Stir into veggies. Serve immediately.

Pumpkin Carrot Cake with Cream Cheese Frosting and Candied Hazelnuts

While at Fort Wilderness last week, Janet (food service manager) asked me to make a cake that won a challenge on the TV show MasterChef. Ben Starr's signature recipe is delicious and beautiful--too bad he was eliminated last night! I made 2 changes in the recipe: it's a 3-layer instead of 6, and I omitted the cardamom spice. The recipe is at www.benstarr.com

Fort Wilderness!

"Ultra-Continental" Breakfast is always served at Fort. Fresh fruit abounds! You'll also find waffles and sausage, oatmeal with 6 toppings of your choice, many juice varieties, and a table of fresh-baked goods. Yum!
Texas Caviar, adapted from my recipe, is a Fort favorite.
It was a "full camp"--we made 100 yummy pizzas--including alfredo--made from scratch, of course!
"When life gives you....bananas, you make....Banana Bread"--60 loaves!

I just got back from a week cooking at Fort Wilderness, a Christian camp in northern Wisconsin, near Rhinelander. I have been going to camp for 33 years and volunteering for about 17 years. If you want a beautiful and memorable vacation or retreat, check out www.fortwilderness.com They have a lot to offer for all ages. It comes highly recommended by me!---And the food is tops!!

TEXAS CAVIAR--from page 6, "Recipes for a Full-Filled Life"

My husband took Texas Caviar instead of sweet treats to work for his birthday one year! I made 5 batches, it all disappeared. Everyone wanted the recipe.

1 can (15 oz.) black-eyed peas, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
1¼ c. diced red and/or yellow and/or orange bell pepper
½ c. diced sweet onion
½ c. diced celery
¼ c. or more canned chopped jalapeño peppers or fresh to taste
½ c. chopped fresh cilantro, optional

Combine all ingredients except cilantro. Set aside.

Dressing:
¾ c. olive oil
½ c. apple cider vinegar
½ c. sugar
½ tsp. salt
½ tsp. pepper

Tortilla chips for dipping.

Combine dressing ingredients in a saucepan, stir often while bringing to a boil. Cool. Pour over bean mixture; cover and refrigerate overnight. The next day, add chopped cilantro. Serve with tortilla chips.

When buying apple cider vinegar, get a very good quality. The kind that has “the mother” is the most natural.