Recipes from the Past

Timeless-TastesZUCCHINI BAKE

 

2 c. crushed club crackers

2 Tbsp. butter

3 c. chopped zucchini

3 eggs

1/2 c. milk

1/2 tsp. salt

1 small onion, shredded

1/2 tsp. pepper

1 c. Cheddar cheese shredded

1/4 c. Parmesan cheese, grated

Put crackers on bottom of 9-inch by 9-inch baking pan. Dot with butter. Bring four cups water to a boil; add zucchini. Boil three minutes; drain well. Place on top of crackers. Whisk eggs until fluffy; add milk, salt, pepper, onion and 3/4 cup Cheddar cheese. Pour over zucchini and top with remaining Cheddar and Parmesan cheeses. Bake 35 minutes in 350° oven until brown around edges.

 

ROASTED POTATO SALAD

 

2 Tbsp. olive oil

2 pounds small red potatoes, diced

1/2 medium-size sweet onion, chopped

1 tsp. coarse salt

2 tsp. minced garlic

1/2 tsp. freshly ground pepper

8 to 10 cooked crisp bacon slices, crumbled

1 bunch green onions, chopped

3/4 cup prepared Ranch dressing

Salt and pepper to taste

Place oil in a 15-inch by 10-inch jellyroll pan; add potatoes, chopped onion, minced garlic, coarse salt and freshly ground pepper, tossing to coat. Arrange potato mixture in a single layer. Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl. Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.

 

CHICKEN ZUCCHINI CASSEROLE

 

6 oz. pkg. of boxed stuffing mix

1/2 c. melted butter

2 cups of cooked chicken, cubed

4 cups of zucchini, diced

1/2 onion, chopped

1 can cream of chicken soup

1/2 cup of sour cream

In a large bowl, combine the stuffing mix and melted butter. Set aside a 1/2 cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9-inch by 13-inch glass pan and spread out evenly. Sprinkle reserved 1/2 cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.

 

GARDEN-PUFF POTATOES

 

4 large baking potatoes

1 c. shredded carrots

1 1/2 c. bite-size broccoli florets

1/3 c. buttermilk

1/2 c. diced green peppers

2 tsp. dill weed

1 Tbsp. snipped chives

1/4 c. diced onions

Bake potatoes at 375° for one hour or until easily pierced with a fork. Steam broccoli for three minutes. Add peppers and onions. Steam for two minutes. Cut a thin slice off the top of each potato. Scoop out the pulp, leaving a 1/4-inch thick shell. Reserve shells and transfer pulp to a blender or food processor. Add carrots, buttermilk and dill. Whip on high speed for five minutes or until light and fluffy. Add more buttermilk if needed. Transfer to medium bowl. Fold in steamed vegetables. Spoon potato mixture into reserved shells. Broil about 4-inch below broiler element for five minutes or until lightly browned. Sprinkle with chives. Makes four servings. To freeze: Prepare recipe as directed. Freeze stuffed potatoes on baking sheet until firm. Wrap in freezer wrap or foil, or place in freezer bags. To serve unwrap potatoes and place on baking sheet. Bake in 350° oven for 30-40 minutes or until heated through and lightly browned. Sprinkle with chives or microwave one potato on high for five – seven minutes or until hot.

 

STUFFED CHERRY TOMATOES   

 

24 red or yellow cherry 1/2 c. dry-curd

tomatoescottage cheese

1/4 c. minced spinach1 Tbsp. minced fresh

2 tsp. snipped chives    basil

Slice off very tops of tomatoes. Use a small spoon to remove insides; discard. Turn tomatoes upside down to drain while you prepare filling. In small bowl mix cottage cheese, spinach, basil and chives. Spoon into tomatoes (or place in pastry bag fitted with large decorative tip; pipe filling into tomatoes). Makes eight servings. Variations: Replace cottage cheese with pureed chicken, tuna or salmon salad. Garnish with tiny herb sprigs or try guacamole.

 

HONEY-GLAZED CARROTS 

 

4-5 medium carrots, thickly sliced diagonally

1 c. defatted chicken stocks

2 Tbsp. honey

1 Tbsp. Dijon mustard

In large frying pan combine carrots, stock, honey and mustard. Cover and cook over medium-high heat, stirring often, for five minutes or until stock has been reduced to a glaze. Makes four servings. To freeze: Prepare recipe as directed. Cool quickly then pack in freezer containers and freeze. To serve place frozen carrots in saucepan, cover and warm over low heat until heated through, stirring occasionally. Or microwave on high until hot.

 

BLT BITES

 

16 to 20 cherry tomatoes

1/3 c. finely chopped green onions

1 lb. bacon, cooked and crumbled

3 Tbsp. grated Parmesan cheese

1/2 c. mayonnaise or salad dressing

2 Tbsp. snipped fresh parsley

Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate several hours. Makes 16 to 20 appetizer servings.

 

CABBAGE HOTDISH

 

1 sm. head of cabbage

1 can tomato soup

1 lb. hamburger

1 soup can water

2/3 c. rice, uncooked

1 can stewed tomatoes

1 small onion, minced

Crop cabbage into bite-size pieces. Place in bottom of baking dish. Brown meat and onion, pour off fat. Stir in uncooked rice. Place this mixture on top of cabbage and cover with soup and water. Bake at 350° for one hour.

 

BEET JELLY

 

4 c. beet juice

2 small pkgs. cherry, grape, raspberry or any kind of Jello

4 c. sugar

1 pkg. Sure-Jell

Cook beets to get juice. Then use four cups of juice. Add Sure-Jell with juice. Bring to boil, then add sugar and boil three minutes. Put the Jello in and boil two or three minutes more. Pour into jars.

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