Monday, August 29, 2011
'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
¼ c. finely chopped onion
1 T. flour
1/3 c. Italian bread crumbs
1 c. shredded mozzarella cheese
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.
Friday, August 26, 2011
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!
Tuesday, August 23, 2011
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.
Tuesday, August 16, 2011
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.
Monday, August 15, 2011
So very easy and yummy!
Peeled and cut cucumbers
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.
Wednesday, August 10, 2011
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
Saturday, August 6, 2011
"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.
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.