Baked Zucchini Sticks

I found this recipe on this site. Peter and I love them.

3 medium zucchini sliced into 3" x 1/2" sticks

1 large egg white

1/3 cup seasoned bread crumbs

2 tbsp grated Pecorino Romano cheese

1/4 tsp garlic powder

salt & fresh pepper

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.

Corn Bread

This if from Katie. It has really great flavor (sweet, thanks to all the sugar).

3 Eggs

1 1/2 cups Milk

2 1/4 cups Bisquik

3/4 cup Corn Meal

1 1/2 cubes Butter

3/4 tsp Baking Soda

1 cup + 3 Tbsp Sugar

Mix eggs and milk together.  In another bowl put dry ingredients, then cut in butter until beady.  Add egg and milk mixture until barely moistened. Put in a greased 9x13 pan and cook for 25 min. at 350.

Deviled Eggs

This is Grandma Hammond’s recipe. She is kind enough to make me a batch for every BBQ she has. I love them.

Hard boil your egg:

Put your eggs in normal water (same temp as eggs) in a pot on the stove. Let it boil and let it continue to boil for 10 minutes. Take it off the stove and put the eggs in cold water to let them cool.

Cut them open and take out the yolks. Use a fork to mash the yolks. Add salt and pepper, mustard or mustard powder, mayonnaise. Sprinkle with paprika

Funeral Potatoes

Another favorite from Grandma Hammond

1 pkg. (2 lb) frozen hash browns

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 c. milk

1/4 small onion, chopped into tiny pieces

1 1/2  pt. sour cream

1 grated cheese

1 cube butter, melted

Cook onions in microwave for 4 minutes. Make a sauce of soups and milk and mix all together and bake in a cake pan at 350 for 30-40 minutes, longer if hash browns are frozen.

Spinach Artichoke Dip

I’m not sure if this came from Susie or Katie, but it’s delicious.

2 14 oz. jars marinated artichoke hearts

10 oz. frozen creamed spinach (I haven't found creamed, so I've just used regular)

8 oz. cream cheese, softened

1 1/2 c. mayo

1 1/2 c. shredded parmesan cheese (not the powdery grated in the jar, the real stuff in the tub)

6 T minced onion

1 1/2 tsp. minced garlic

 

Mix cream cheese, mayo, parmesan, onion, and garlic.  Drain artichokes and chop into chunks (I like it chunkier.  When Mom does it in her food processor it chops them too small, I think.)  Defrost spinach.  Add to mixture.  Bake in 9x13 uncovered at 350 for 25 min (till heated through).  Serve warm with bread or crackers.  (If you want to be fancy, you can bake it in the silver serving dish of a chafing dish and serve it heated.  It looks nice with some extra parmesan cheese sprinkled on top and browned a little.)

Spinach Frittata

I found this on this site.
2 whole eggs

8 egg whites

1 tsp olive oil

1/2 red onion, finely chopped

3 scallions, chopped

1 package frozen chopped spinach, thawed

2 oz crumbled feta

2 tbsp Parmigiano-Reggiano

salt and freshly ground pepper

Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs. Add salt, pepper, cheeses and spinach and mix well. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook about 5 minutes longer. Serve hot.

Tortellini-Pesto Salad

I’m not a huge pasta salad fan, but this one is great. I got it from my five Ingredient cookbook from Better Homes and Gardens.

2 c. cheese-filled tortellini (about 7 oz)

4 oz. mozzarella cheese, cubed

1 c. coarsely chopped, seeded tomato

1/2 c. purchased pesto

1/4 c. pine nuts or slivered almonds, toasted

Cook tortellini according to package directions; drain. Rinse with cold water; drain well. In a large bowl combine tortellini, cheese, and tomato. Pour pesto over tortellini mixture; toss lightly to coat. Cover and chill for 2-4 hours. Stir in nuts just before serving.

White Bread

This is Candice’s bread recipe 

1/2 cup milk

3 Tbs. sugar

2 tsp. salt

3 Tbs. butter or margarine

2 Tbs. active dry yeast (or 2 packages)

1 1/2 cups warm water

5-6 cups all purpose flour

 

Mix milk, sugar, salt and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.  Meanwhile, dissolve yeast in warm water in mixer bowl.  Add lukewarm milk mixture and 4 1/2 cups flour.  Mix 1 minute.  Continue to add remaining flour while mixing until dough starts to clean sides of bowl.  Kneed about 2 minutes longer or until dough is smooth and elastic.  Dough will be slightly sticky to the touch.  Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  Punch dough down and divide in half.  Shape each half into a loaf and place in greased baking pan.  Cover and let rise in warm place for one hour, or until doubled in bulk.  Bake at 400 degrees for 30 minutes, or until golden brown.  Remove from pans immediately and cool.

Zucchini Casserole

I found this on this site.

4 cups grated zucchini

1 cup bisquik

1 small onion, grated

3 egg whites, 1 whole egg

1/4 cup olive oil

1/4 cup grated parmesan cheese

1 tsp salt

1 tsp parsley

Preheat oven to 350°. Mix everything together in a bowl. Spray a pie dish or a 9x12 casserole dish with Pam and pour mixture. Bake approximately 45 minutes, until golden brown.