Abby's Super Zucchini Loaf

3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins

1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.

http://recipecircus.com/recipes/DollyJ/BREAD/Abby39s_Super_Zucchini_Loaf.html

Cheese Stuffed Veggies

2 cups cheddar cheese, shredded
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish

Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.

http://recipecircus.com/recipes/A1FamilyCookbook/APPETIZERS/Cheese_Stuffed_Veggies.html

Creamy Southwest Potatoes

several boiled, peeled, potatoes, cut in chunks
1 can cheddar cheese soup
3 green onions with tops, sliced
2 t cumin
dash salt and pepper
1 t dried cilantro
3 T whipped margarine
1 can diced chilies
1/2 cup chicken broth

Combine all ingredients in microwave safe bowl and heat 3-5 minutes or until bubbly.

http://recipecircus.com/recipes/vishusvi/VEGETABLES/Creamy_Southwest_Potatoes.html

Beef Tamale Pie

1 1/2 lbs. ground beef
2 T chopped garlic
1 can tomato sauce
2 t salt
1/4 t pepper
1 onion, chopped
1 can diced tomatoes
1 can corn, drained
1 T chili powder
1 t ground cumin
1/2 t dried oregano
1 C cornmeal
1 C water
1 1/2 C milk
1 cup cheese, grated
2 T butter
2 eggs, beaten

Brown beef in skillet with onion and garlic til vegies are soft. Stir in tomatoes, tomato sauce, corn, chili powder, cumin, oregano, 1 t salt and pepper. Simmer 5 minutes. Mix 1/2 C cornmeal and water. Stir into skillet and simmer 10 more minutes. Keep warm. Prepare topping. Heat milk, 1 t salt and butter in saucepan. Whisk in 1/2 C cornmeal and cook until thickened, stirring constantly. Remove from heat and stir in cheese. Add eggs and blend. Pour meat sauce into casserole dish. Spoon topping around edge. Bake at 375 for 20 minutes or until topping is golden and sauce is bubbly.

http://recipecircus.com/recipes/vishusvi/CASSEROLES/Beef_Tamale_Pie.html

White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and
6 cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable
mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish.
Fill with the mixture.
Fry or microwave the fakin' bakin
Cover with the remianing potatoes

Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds
Bake a few minutes more.
Serve immediately.

Variations: Use basil or cilantro instead of dill.

Pork-Sweet Potato Skillet

4 (about 1 pound) thin-cut pork chops
1 cup apple juice
1 medium onion, cut in 1/4-inch slices
1 tablesppon flour
1/8 teaspoon ground allspice
1/8 teaspoon salt
17-ounce can sweet potatoes, vacuum-packed

Preparation

Trim fat from chops. Brown on both sides in hot frypan. Add 3/4 cup of the
apple juice. Top with onion slices. Cover and cook 5 minutes at reduced heat.
Mix flour and seasonings. Stir into remaining 1/4 cup apple juice and then mix
into liquid in pan. Arrange sweet potatoes around and over chops. Spoon sauce
over potatoes. Cover and cook about 10 minutes longer, until potatoes are hot
and chops are done.

Baked Tomatoes

2 tablespoons butter
1 cup onion -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 cups bread crumbs
4 large tomatoes
2 tablespoons butter

Melt butter, add onion and saute 3 minutes. Add sugar, salt, pepper, basil and half of the bread crumbs. Stir until well mixed. Place a layer of tomatoes in a greased dish. Sprinkle with bread crumb mixture. Repeat layers ending with tomatoes. Melt remaining butter. Toss with rest of bread crumbs and sprinkle over tomatoes. Bake at 350* for 30 minutes. You can also sprinkle parmesan cheese on top.

Fire & Ice Salad

4 medium tomato, each cut into eight wedges
1 medium green pepper, julienne cut
1 small jalapeno pepper, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup granulated sugar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seed
1 teaspoon prepared horseradish
1 teaspoon salt
hot pepper sauce, to taste (optional)
2 medium cucumber, peeled and thinly sliced

In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
Pour over vegetables.
Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours. Drain just before serving.

Herbed Green Beans

3 pounds Green Beans
1 1/2 Cups chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried basil, crushed

Wash, break green beans. Measure 12 cups. In 6 quart kettle simmer beans in boiling water for 5 minutes. Drain. Combine green beans, onion, celery, garlic, rosemary, and basil. Pack mixture into hot jars, leaving 1/2" head space. Cover with boiling water. Add 1/4 tsp. salt per pint. Process in pressure canner for 20 minutes with 10 pounds of pressure. Makes 6 pints.

- Tammy

Borscht juice

4 cups shredded fresh beets
2 large grated onions
3 teaspoon salt
2 tablespoon honey
1/2 cup lemon juice

Mix beets, onion, salt. Cover and cook over low heat for about 1 to 1 1/4 hours. Stir in honey until dissolved. Slowlyadd lemon juice and stir until thoroughly mixed. Pour into blender and whiz until smooth. Taste and ajust seasoning if desired. Can or freeze if you wish, but serve well chilled with a spoonful of sour cream or yogurt mixed in.

To CAN, heat to boiling and pour into hot sterelized jars, 1-inch headspace. Process pints 30 minutes and quarts 35 minutes in a pressure canner, at 10 pounds pressure.

Yield: about 2 quarts
- Marika

Red Radish Relish

6 C red radishes, trimmed to remove tips and stems
3 large stalks celery
2 medium red onions
3 3/4 tsp salt
1 1/2 C sugar
1 1/2 T mustard seed
2 tsp dill seed
1 tsp celery seed
1 C white wine vinegar
1/2 C white vinegar
4 T ground horseradish

Makes 6 pints

Put radishes, celery and onion in a food processor and chop coarsely. Mix with the remaining ingredients and let stand 3 hours. In a large pot, bring the mixture to a boil, then simmer for 10 minutes. Ladle into hot, sterilized jars. Seal and process in a boiling water bath for 20 minutes.
- June

Cocktail Okra

2 lb Fresh Tender Okra Pods
5 ea Hot Red/Green Peppers
5 ea Cloves Garlic, Peeled
1 qt Distilled Vinegar
1/2 c Water
6 tb Pickling Salt
1 tb Celery Seed
1 tb Mustard Seed

Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic.
Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints
- Diana the mod

Jardiniere

3 cups pearl onions
4 cups white vinegar
2 cups granulated sugar
1 tbsp pickling salt
1 tbsp celery seeds
1 tbsp mustard seeds
1 tsp peppercorns
3 bay leaves
1 lb. green beans, cut in 2 inch lenghts
2 zucchini, sliced
3 cups cauliflower florets
2 cups thickly sliced carrots

In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. In saucepan, bring vinegar, sugar, salt, celery and mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes. Add beans, zucchini, cauliflower, onions and carrots; retun to boil. Remove from heat. Discard bay leaves.
Spoon into prepared 2 cup canning jars, leaving 1 inch head space. Add hot liquid, leaving 1/2 inch headspace. Seal with prepared discs and bans. Process in boiling water canner for 10 minutes.
- Rhea

Carrot Jam

4 cups grated raw carrots
3 cups sugar
Juice and grated rind of 2 lemons
1/2 t4easpoon ground cloves
1/2 teaspoon ground all-spice
1/2 teaspoon ground cinnamon

Combine all ingredients. Bring to a boil, reduce heat, and simmer. Stirring constantly until thick. Pour into hot jars leave 1/4 in head space. Adjust caps. Process 10 minutes in boiling water bath. Yield 6 - 7 half pints
- Recipe comes from Ball Blue Book

Tiny Toms

2 quarts small green cherry tomatoes
2-1/2 cups cider vinegar
2 1/2 cups water
3 tablespoons salt
4 garlic cloves, flattened
4 teaspoons mustard seeds
4 fresh dill heads, trimmed
1 medium onion, sliced

Wash tomatoes; remove stems; set aside. In a medium saucepan, combine vinegar, water and salt. Bring to a boil over high heat. Reduce heat to low; cover. Place 1 garlic clove in 1 hot jar. Add 1 teaspoon mustard seeds and 1 dill head. Tightly pack one-fourth of tomatoes and one-fourth of onion slices in jar, leaving 1/2 inch headspace. Add hot vinegar mixture to cover. Fill and close remaining jars. Process in a boiling water bath for 10 minutes. Makes 4 pints.
- June

Baked Zucchini Appetizers

3 cups sliced zucchini
1/2 cup chopped onion
2 tbsp parsley
1/2 tsp oregano
1 clove garlic, crushed
1/2 cup vegetable oil
1 (4 oz) can green chili
1 cup Bisquick
1/2 cup Parmesan cheese
1/2 tsp salt
Dash of pepper
4 eggs, slightly beaten

Preheat oven to 350*. Grease 9x13 inch pan. Mix all ingredients together well.
Spread in pan. Bake until golden brown (about 25 minutes). Cut into squares and serve hot.

Hominy Casserole

2 (15oz) cans hominy
2 (4oz) cans green chilies
1 (8oz) sour cream
1 (8oz) Monterey Jack cheese
1/2 onion, grated

Drain hominy and chilies, combine all ingredients in a buttered casserole dish. Bake
covered at 350* for 30 minutes or until cheese and onion are tender.

Garden Vegetable Pie

2 cup chopped fresh broccoli or sliced fresh cauliflowerets
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheddar cheese
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
1 tsp salt
1/4 tsp pepper

Preheat oven to 400*. Lightly grease pie plate. Heat 1 inch salted water to boiling, add broccoli, cover and cook about 5 minutes. Drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat milk, Bisquick, eggs, salt and pepper until smooth. Pour over broccoli in pie plate. Bake at 400* for about 35-40 minutes, until golden brown and knife inserted between the center and the edge comes out clean.

Broccoli Crunch

1 stick of margarine or butter (melted)
1/2 tube of Ritz or Townhouse crackers
1 pkg of frozen chopped broccoli
1/2 cup cheddar cheese
1 sm can thinly sliced water chestnuts

After cooking and draining broccoli, place in a baking dish. Add sliced water chestnuts, cheese and most of the butter. Stir ingredients until equally distributed. Crush crackers and sprinkle on top. Add rest of butter. Bake uncovered at 350* for 30 minutesor until mixture bubbles.

Cabbage Pancakes

1 small cabbage
1 egg
2-3 tablespoons flour
salt
pepper
1 teaspoon mixed chopped parsley and dill
3 tablespoons lard or oil

Julienne the cabbage, rub some salt into it and scald with water. Drain well and grind. Then mix with egg, flour, parsley and dill, salt and pepper. Make pancakes from the mixture. Dredge with flour or bread crumbs and fry in hot lard.