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

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.

Mushroom Pate

3/4 pound chopped mushrooms
2 tbsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tbsp dry sherry (or dry white wine)
1/2 Cup pecans, chopped

Saute the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.

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.

Corn Maque Choux

12 ears of sweet corn
1 onion
1 bell peppers
2 tomatoes
1 stick of butter
1 tablespoon of salt
black pepper to taste
cayenne pepper to taste

Chop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender (should be about 15-20 minutes). Adding milk can help make it tender.

Fennel, Olive and Radicchio Salad

11- Italian or Greek-style black
olives, divided
1/4 cup olive oil
1 tablespoon lemon juice
1 flat anchovy fillet or 1/2
teaspoon anchovy paste
1/4 teaspoon salt
black pepper to taste
dash of sugar
1 fresh fennel bulb
1 head radicchio
Fennel greenery for garnish

For dressing, cut 3 olives in half; remove and discard pits. Place pitted olives, oil, lemon juice and anchovy in food processor or blender; process 5 seconds. Add salt, black pepperand sugar; process until olives are finely chopped, about 5 seconds more. Set aside.
Cut off and discard fennel stalks. Cut off and discard root end at base of fennel bulb and any discolored parts of bulb. Cut fennel bulb lenthwise into 8 wedges; seperate each wedge into segments. Separate radicchio leaves; rinse thoroughly under running water. Drain well.
Arrange radicchio leaves, fennel and remaining olives on serving plate. Spoon dressing over salad. Garnish, if desired. Serve immediately.

Braised Fennel

2 large bunches fennel
1-3/4 cups water
2 chicken-flavor bouillon
cubes or envelopes
2 tablespoons butter or
margarine, softened
1 tablespoon all-purpose
flour

With knife, cut top off each bulb of fennel just below leaves, leaving stalks and bulb about 6 inches long. Cut bulb lengthwise in half. Chop enough fennel leaves to measure 2 tablespoons; set aside. Refrigerate leftover leaves for garnish another day.
In 12-inch skillet over medium heat, heat fennel, water and bouillon to boiling. Reduce heat to low; cover and simmer 15 minutes or until fennel bulbs are tender.
Meanwhile, in small bowl with spoon, blend butter or margarine and flour until smooth. With slotted pancake turner, remove fennel to serving dish; keep warm. With wire whisk, stir butter mixture into liquid remaining in skillet. Over medium heat, cook, stirring, until mixture is slightly thickened and boils. Spoon sauce over fennel. Garnish with chopped fennel leaves.

Garlic and Sage Soup

6 - 8 cloves garlic, finely minced
3 fresh sage leaves, chopped
2 fresh thyme sprigs
6 egg yolks, lightly beaten
S&P (salt & pepper)
6 slices french bread, toasted
3 tbsp. olive oil
freshly grated parmesan cheese

In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.

Village Salad

3 Tomatoes
2 oz. Of feta cheese
8 Black olives
1 Large cucumber
1 Onion, peeled and chopped
4 Tablespoon olive oil
1 Tablespoon lemon juice
Dried mint
Salt
A few washed lettuce leaves

Cut the cucumber and tomatoes into ¼ in. dice. Place the lettuce in a salad bowl and add the diced vegetables and the onion. Cut the cheese into small cubes. Prepare the dressing with lemon juice, oil, mint and salt. Mix throughout, pour the dressing over the salad in the bowl, toss. Arrange the olives around the side and the cheese in the center.

Spinach A La Manchega

18 Ounces washed spinach
6 Cups water
1 onion, chopped
4 Ounces tomatoes
2 Tablespoon vinegar
Salt and cumin powder
Olive oil

Bring the water to a boil in a saucepan. Add the spinach and a pinch of salt, cook for a few minutes. Scald the tomatoes for 1 minutes and peel them. Cut them into slices. Heat the oil in a big pan and fry the onions and tomato slices. Drain the cook spinach in a colander thoroughly. Add to the pan, crush the garlic in a bowl, add the cumin and the vinegar. Add the sauce to the spinach and simmer over low heat for 5 minutes.

African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Shaker Green Beans

3 cups fresh green beans (no need to cut)
2 tablespoons butter
1 tablespoon flour
1/4-1/2 teaspoon pepper (according to taste)
1 teaspoon salt
1 teaspoon sugar
1/4 cup chopped onions
1 cup sour cream
1 cup shredded cheddar cheese
breadcrumbs

Melt butter.
Add flour.
add all other ingredients except cheese and crumbs.
mix well.
add beans.
Pour into baking dish.
Top with cheddar cheese.
Top with bread crumbs.
Bake uncovered for 30 minutes Or until beans are cooked.

Creamed Okra and Corn

1/4 cup butter
1 1/2 uncooked corn (cut from cob)
2 cups okra (cut in 1/2 inch slices)
1 tsp. salt
1/8 tsp. black pepper
1/2 cup light cream

Heat butter in a med. skillet. Add the corn and cook over low heat until brown. Stir in okra and cover, cook over very low heat 15 mins. Uncover, add salt, pepper, and cream. Cook slowly, stirring constantly until heated. Serve immediately.
serves 4

Eggless Mayonnaise

3 t. lemon juice
1/2 c. soy milk
1/4 t. salt
1/4 t. paprika
1/4 t. prepared mustard
6 t. vegetable oil

Put all the ingredients except the oil in a blender. Blend on
the lowest speed.
Gradually-literally one drop at a time-add the oil until the
mixture starts to thicken.
Continue blending until thickened and smooth. Transfer to a jar
and store in the refrigerator. Makes 3/4 c.

Sweet Cabbage

1/2 red cabbage, shredded
1 apple, chopped
Small onion, chopped
1/2 c. water
1/2 c. raisins
1/2 t. cinnamon

Use a non-stick pan, if possible , and heat ingredients, stirring
occasionally, over medium-high heat for 10 minutes. Serves 4.

Garbanzo Bean Burgers

2 c. cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 c. whole wheat flour
Salt (optional) and pepper to taste
2 t. oil

Mix the ingredients (except oil) in a bowl. form 6 flat patties.
Fry in oiled pan over medium-high heat until burgers are golden
brown on each side. Makes 6 burgers.

Pasta and Brie

1 or 2 clove(s) garlic
1/2 pound brie
fresh basil leaves
sun dried tomatoes
black olives
salt and pepper
olive oil

Prepare the tomatoes by chopping and boiling for a couple of minutes. While
pasta is cooking cut up the brie into small pieces, crush garlic and chop the
basil finely. Pour oil over cheese, mix in the rest of the ingredients and
finally, add the hot pasta. Stir and serve immediately.

Baba ghanoush

1 medium sized eggplant
1-2 cloves garlic
3 Tbs tahini
3-4 Tbs lemon juice
1/2 tsp. salt
1 Tbs minced parsley

Pre-heat broiler. Prick eggplant with a fork, place on foil-lined baking tray
and broil. When skin gets charred, turn 1/4 of a turn, continue till all is
charred and inside is soft and mushy. Peel away charred skin. Rinse quickly to
remove any charred bits, pat dry. In a processor, combine everything but the
parsley. Blend until smooth.