Garden Recipes

Forsythia is pure joy. There is not an ounce,
not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy.
- Anne Morrow Lindbergh

In friendship's fragrant garden,
There are flowers of every hue.
Each with its own fair beauty
And its gift of joy for you.
- Friendship's Garden

Kewaunee County Garden Club's Recipe Pages

Have a recipe you would like to share?
E-mail your favorite garden recipe to
Sue Forbes at Sue.Forbes@KCGardenClub
or
Barb Smith at Barb.Smith@KCGardenClub

Appetizers

Soups
Fresh Green Bean Soup
Zucchini Soup
Chilled Curried Zucchini Soup
Lemon Zucchini Soup
Zucchini Vichyssoise
Zucchini Minestrone
Cheddar Corn Chowder
Sweet Potato and Bean Soup
Brett Favre's Wisconsin Broccoli Cheddar Cheese Soup

Desserts
Sour Cream Rhubarb Squares
Bohemian Cherry Slices

Breads, Cakes, Muffins
Zucchini Bread
Zucchini Muffins
Lemon Zucchini Muffins
Gingered Pecan Zucchini Muffins
Zucchini Fruitcake
Tropical Zucchini Cake
Zucchini Cake
Zucchini & Carrot Cake
Chocolate Zucchini Cake
Two Chocolate Zucchini Cake
Chocolate Gingered Zucchini Cake with Orange Glaze
Zucchini Cornbread

Pie
Amish Rhubarb Custard Pie

Main Dishes

Salads
Strawberry - Spinach Salad
Green Bean Potato Salad

Breakfast
Zucchini Pancakes

Vegetable Side Dishes
Carrots Supreme
Dilly Beans/Asparagus
Braised Brussels Sprouts with Mustard Cream Sauce
Brussels Sprout Sauté
Pan-Braised Onions with Rosemary

Sauces
Asparagus Pesto

Canning
No Boil Green Peppers
Dilly Beans/Asparagus

Disclaimer:
All recipes submitted will become the property of the Kewaunee County Garden Club.

Fresh Green Bean Soup

1 pound of bacon
8 cups of water
4 beef bouillon cubes
1 ham steak (cubed)
1 bay leaf
1/4 tsp black pepper
2 cloves of garlic (whole)
Fresh Green Beans (2 –3 pounds)
1 large onion

Fry bacon lightly and drain. Clean and boil Green Beans until tender. Simmer 1-1/2 to 2 hours; water, bouillon, ham, bay leaf, pepper. Transfer to Crock pot—on medium heat add; pre-boiled green beans, bacon, 2 cloves garlic, onion.

Zucchini Soup

1 finely chopped onion
1 minced clove garlic
2 tablespoons butter
3 1/2C "BZM"
1 teaspoon curry powder
1/6 teaspoon cayenne pepper
3 C chicken stock
1 C light heavy cream

Cook onion & garlic in butter until soft. Add "BZM", curry powder, cayenne pepper and chicken stock. Simmer for 10 minutes. Add heavy cream & heat thru. Makes 6 servings.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected. YIELDS 8 CUPS

Chilled Curried Zucchini Soup

1 finely chopped onion
1 minced clove garlic
2 tablespoons butter
3 1/2C "BZM"
2 teaspoon curry powder
1/3 teaspoon cayenne pepper
1 teaspoon coriander
3 1/2 C chicken stock
1 C Yogurt
Walnuts for garnish

Cook onion & garlic in butter until soft. Add "BZM", curry powder, cayenne pepper, coriander and chicken stock. Simmer for 10 minutes. Add yogurt and chill before serving. Garnish with chopped walnuts. Makes 6 servings

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected YIELDS 8 CUPS

Zucchini Apple Soup

1 finely chopped onion
1 minced clove garlic
2 tablespoons butter
3 1/2C "BZM"
1 peeled cored & diced apple
2 teaspoon curry powder
1/3 teaspoon cayenne pepper
1 teaspoon coriander
3 1/2 C chicken stock
1 C Yogurt
Walnuts for garnish

Cook onion & garlic in butter until soft. Add "BZM", curry powder, cayenne pepper, coriander and chicken stock. Simmer for 10 minutes. Add yogurt and diced apple, chill before serving. Garnish with chopped walnuts. Makes 6 servings

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected YIELDS 8 CUPS

Lemon Zucchini Soup

1 finely chopped onion
1 minced clove garlic
2 tablespoons butter
3 1/2C "BZM"
1 teaspoon curry powder
1/6 teaspoon cayenne pepper
3 C chicken stock
2 tablespoons lemon juice
½ C crème fraiche

Cook onion & garlic in butter until soft. Add "BZM", curry powder, cayenne pepper and chicken stock. Simmer for 10 minutes. Add Lemon juice & crème fraiche & heat thru. Makes 6 servings.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected YIELDS 8 CUPS

Zucchini Vichyssoise

2 leeks thinly sliced
2 minced shallots
2 tablespoons butter
1C diced peeled potato
nutmeg, pinch
4C chicken stock
3 ½ C "BZM"
1C cream, heavy or light

Cook leeks & shallots in butter until softened. Add potato, nutmeg and chicken stock. Simmer until potatoes are tender. Puree through food processor or food mill. Add "BZM" and simmer 10 minutes. Add cream until heated through. Makes 6 servings.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected YIELDS 8 CUPS

Zucchini Minestrone

1C chopped onion
1 Leek chopped, white part only
2 cloves garlic, minced
1/8 C olive oil
2 sliced carrots
2 sliced stalks of celery
½ diced bell pepper
3C "BZM"
1 teaspoon each thyme, basil & savory
½ teaspoon each rosemary, oregano and sage
4C chopped canned tomatoes
5C chicken broth
1 tablespoon wine vinegar
1 tablespoon tomato paste
salt & pepper to taste

Cook the onion, look and garlic in olive oil until soft. Add carrots, celery, "BZM" and bell pepper. Cook 2 minutes. Add dry seasonings and cook 5 minutes more. Add tomatoes, chicken broth, wine vinegar & tomato paste. Season with salt & pepper. Bring to a boil and simmer for 10 minutes. Serve with freshly grated parmesan cheese. Makes 8 servings

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected YIELDS 8 CUPS

Cheddar Corn Chowder

3 slices of bacon
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cups diced potatoes
1 cup corn
2 tsp. beef flavoring
1/2 tsp. salt
1/2 tsp. pepper
2 cups water
1 cup milk
1/2 cup cheddar or other cheese
1 bay leaf

Sauté bacon in medium saucepan until crisp. Add onion and sauté until tender. Add green pepper, potatoes, corn beef flavoring, salt pepper, bay leaf and water. Simmer for approximately 15 minutes or until potatoes are tender. Add milk and cheese. Stir just until cheese starts to melt. Garnish with chopped tomatoes...more cheese...or croutons.

Sweet Potato and Bean Soup

1 Tbl olive oil
1 medium onion, chopped
1 can (15 oz) garbanzo beans, drained and rinsed
1 medium sweet potato, peeled and cut into 1/2 dice
1 can (14-1/2 ounce) diced tomatoes, with juice
1/4 tsp. ground cumin
1/4 tsp. black pepper
2 cups chicken broth
1 tsp. minced fresh basil, optional
1/4 cup Parmesan Cheese
1 glove garlic, minced

Heat oil in medium pan, add onion and garlic; sauté 3 minutes. Add garbanzo beans, sweet potato, tomatoes with juice, cumin, pepper, salt to taste and chicken broth. Reduce heat to low and simmer 15 minutes or until potato is tender. Stir in basil and simmer 1 minute longer. To serve, spoon into 2 large soup bowls. Garnish each serving with 2 tablespoons grated Parmesan cheese. Makes 2 servings.

Brett Favre's Wisconsin Broccoli Cheddar Cheese Soup

2 tbsp. butter

3 tbsp. all-purpose flour

4 cups low-fat milk

3/4 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. cayenne pepper

1 (10 oz.) pkg. frozen chopped broccoli, thawed, drained or 2 cups fresh chopped broccoli

1/2 cup finely chopped red bell pepper

6 oz. sharp or extra sharp Cheddar cheese, shredded

2 tbsp. chopped chives or green onion tops

Milt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low, simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts (do not boil). Top with chives. Makes 4 servings.

Note: for a lower fat version, use fat-free milk and reduced fat Cheddar cheese.

Desserts

Sour Cream Rhubarb Squares

½ cup granulated sugar
½ cup chopped nuts
1 Tablespoon butter, melted
1 teaspoon cinnamon
1 ½ cups packed brown sugar
½ cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 cup sour cream
1 ½ cups rhubarb, cut into ½ inch pieces

Mix granulated sugar, nuts, butter and cinnamon until crumbly; set aside. Cream together brown sugar, shortening and eggs. Thoroughly stir together flour, soda and salt; add to creamed mixture alternately with sour cream. Stir in rhubarb. Turn into a greased and floured 9” x 13” pan. Sprinkle with topping. Bake in a 350 oven for 45 to 50 minutes. Cut into squares, serve warm or cold with or without whipped topping or ice cream.

Bohemian Cherry Slices

2 ½ sticks margarine
1 ½ cups sugar
1 tsp. Vanilla or almond extract
2 cups flour
4 eggs
1 can cherry pie filling (or whatever flavor you wish to use, Wienke’s is very good).

Cream margarine and sugar. Add eggs and beat. Add extract and flour, beat. Spread in a greased jelly roll pan, 1” x 15”. Spoon filling on top in 20 wells. (not necessary to dig down, the filling will sink some) Bake at 350° for 25 – 30 minutes. Cool and dust with powdered sugar.

Breads, Cakes, Muffins

Zucchini Bread

3 eggs
1C white sugar
1C light brown sugar
2C peanut oil
2t vanilla extract
3C flour
1/2t salt
1t ground cinnamon
1t baking soda
1/4t baking powder

Beat eggs with sugars until fluffy. Slowly add 2 C oil in a steady stream along with vanilla extract until lightly mixed. Sift 3C flour with the salt, cinnamon, baking soda & baking powder. Mix into the batter alternately with 2C "Basic Zucchini Mixture". Optional-fold in 1 3/4C Walnut pieces. Pour into 2 greased & floured loaf pans, and bake in a preheated 325 degree oven for 1 hour & 15 minutes, or until a tester comes out with a crumbs clinging to it. Un-mold while warm.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected. YIELDS 8 CUPS

Zucchini Muffins

3 eggs
1C white sugar
1C light brown sugar
2C peanut oil
2t vanilla extract
3C flour
1/2t salt
1t ground cinnamon
1t baking soda

Beat eggs with sugars until fluffy. Slowly add 2 C oil in a steady stream along with vanilla extract until lightly mixed. Sift 3C flour with the salt, cinnamon, baking soda & baking powder. Mix into the batter alternately with 2C "Basic Zucchini Mixture". Optional-fold in 1 3/4C Walnut pieces. Bake in a 12C greased & floured muffin tin for 30 minutes @ 350 degrees. Makes 12 muffins. Un-mold while warm.

Lemon Zucchini Muffins

3 eggs
1C white sugar
1C light brown sugar
2C peanut oil
2t vanilla extract
the zest and juice of 1 finely grated lemon
3C flour
1/2t salt
1t ground cinnamon
11/4t baking powder

Gingered Pecan Zucchini Bread

3 eggs
1C white sugar
1C light brown sugar
2C peanut oil
2t vanilla extract
3C flour
1/2t salt
½ t ground cinnamon
2 teaspoons ground ginger
1t baking soda
1/4t baking powder
1 3/4C pecans pieces
¼ c minced candied ginger

Beat eggs with sugars until fluffy. Slowly add 2 C oil in a steady stream along with vanilla extract until lightly mixed. Sift 3C flour with the salt, cinnamon, baking soda & baking powder. Mix into the batter alternately with 2C "Basic Zucchini Mixture". Fold in 1 3/4C Pecan pieces and candied ginger. Pour into 2 greased & floured loaf pans, and bake in a preheated 325 degree oven for 1 hour & 15 minutes, or until a tester comes out with a crumbs clinging to it. Un-mold while warm. Makes 2 loaves

Zucchini Fruitcake

3 eggs
1C white sugar
1C light brown sugar
2C peanut oil
2t vanilla extract
2C chopped dried fruit marinated in 1C brandy overnight
3C flour
1/2t salt
1t ground cinnamon
1t baking soda

Beat eggs with sugars until fluffy. Slowly add 2 C oil in a steady stream along with vanilla extract and marinated fruit until lightly mixed. Sift 3C flour with the salt , cinnamon, baking soda & baking powder. Mix into the batter alternately with the moist ingredients. Pour into 2 greased & floured loaf pans, and bake in a preheated 325 degree oven for 1 hour & 15 minutes, or until a tester comes out with a crumbs clinging to it. Unmold while warm

Tropical Zucchini Cake

3 eggs
1C white sugar
1C light brown sugar
2C peanut oil
2t vanilla extract
1/2C chopped dried fruit (pineapple, papaya & banana) marinated in dark rum
3C flour
1/2t salt
1t ground cinnamon
1t baking soda
1/4t baking powder
1 3/4C shredded coconut

Beat eggs with sugars until fluffy. Slowly add 2 C oil in a steady stream along with vanilla extract and marinated fruit until lightly mixed. Sift 3C flour with the salt , cinnamon, baking soda & baking powder. Mix into the batter alternately with 1 1/2C "Basic Zucchini Mixture". Fold in 1 3/4C coconut. Pour into 2 greased & floured loaf pans, and bake in a preheated 325 degree oven for 1 hour & 15 minutes, or until a tester comes out with a crumbs clinging to it. Un-mold while warm.

Zucchini Cake

4 eggs
1 3/4 C sugar
1 1/2 C peanut oil
2 tablespoons vanilla
2 C flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
3 C "Basic Zucchini Mixture"
1 C walnuts

Beat eggs with sugar until fluffy. Slowly add peanut oil in a steady stream and vanilla. Sift flour, salt, cinnamon & baking soda. Mix into batter alternately with 3 C "Basic Zucchini Mixture". Fold in walnuts. Pout batter into 2 greased & floured 9" layer pans and bake in a preheated 350 degree oven for 50 minutes or until tester comes out with crumb clinging to it. Unmold, cool & ice with Cream Cheese Icing.

Cream Cheese Icing

8oz cream cheese, beaten
4 Tablespoons softened butter
1C sifted confectioners sugar
½ teaspoon vanilla
1 tablespoon of dark rum
Beat all together and top frosting with shredded coconut if desired.

Zucchini & Carrot Cake

4 eggs
1 3/4 C sugar
1 1/2 C peanut oil
2 tablespoons vanilla
2 C flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 C "Basic Zucchini Mixture"
2 C grated carrots
1 C walnuts

Beat eggs with sugar until fluffy. Slowly add peanut oil in a steady stream and vanilla. Sift flour, salt, cinnamon & baking soda. Mix into batter alternately with 1 1/2C "Basic Zucchini Mixture". Fold in walnuts. Pout batter into 2 greased & floured 9" layer pans and bake in a preheated 350 degree oven for 50 minutes or until tester comes out with crumb clinging to it. Un-mold, cool & ice with Cream Cheese Icing.

Cream Cheese Icing

8oz cream cheese, beaten
4 Tablespoons softened butter
1C sifted confectioners sugar
½ teaspoon vanilla
1 tablespoon of dark rum
Beat all together and top frosting with shredded coconut if desired.

Chocolate Zucchini Cake

5 eggs
1/2 lb butter
2 tablespoons vanilla extract
2 C sugar
2 3/4 C flour, sifted
1 teaspoon baking powder
2 tablespoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 C cocoa powder
2 C Basic Zucchini Mixture
1 1/2 C walnut pieces

With an electric mixer, beat butter, vanilla & sugar until light & fluffy. Beat in eggs, one at a time. Sift dry ingredients & add a little at a time until mixed. Add "Basic Zucchini Mixture" and walnut pieces. Turn into a greased & floured 10" tube pan and bake in a preheated 325 degree oven for 1 hour & 10 minutes. Cool for 10 minutes before removing from the pan. Dust with confectioners sugar when completely cooled.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected.

Two Chocolate Zucchini Cake

5 eggs
1/2 lb butter
2 tablespoons vanilla extract
2 C sugar
2 3/4 C flour, sifted
1 teaspoon baking powder
2 tablespoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 C cocoa powder
2 C "Basic Zucchini Mixture"
1 1/2 C white chocolate chunks

With an electric mixer, beat butter, vanilla & sugar until light & fluffy. Beat in eggs, one at a time. Sift dry ingredients & add a little at a time until mixed. Add "Basic Zucchini Mixture" and chocolate pieces. Turn into a greased & floured 10" tube pan and bake in a preheated 325 degree oven for 1 hour & 10 minutes. Cool for 10 minutes before removing from the pan. Dust with confectioners sugar when completely cooled.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected. YIELDS 8 CUPS

Chocolate Gingered Zucchini Cake with Orange Glaze

5 eggs
1/2 lb butter
2 tablespoons vanilla extract
2 C sugar
2 3/4 C flour, sifted
1 teaspoon baking powder
2 tablespoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 C cocoa powder
2 C "Basic Zucchini Mixture"
1 C chopped candied orange peel
1/4 C chopped candied ginger

With an electric mixer, beat butter, vanilla & sugar until light & fluffy. Beat in eggs, one at a time. Sift dry ingredients & add a little at a time until mixed. Add "Basic Zucchini Mixture" and walnut pieces. Turn into a greased & floured 10" tube pan and bake in a preheated 325 degree oven for 1 hour & 10 minutes. Cool for 10 minutes before removing from the pan. Ice when cooled with cream cheese icing.

Basic Zucchini Mixture (BZM)

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected. YIELDS 8 CUPS

Cream Cheese Icing

8 oz cream cheese, beaten
4 Tablespoons softened butter
1C sifted confectioners sugar
½ teaspoon vanilla
1 tablespoon of dark rum
Beat all together and top frosting with shredded coconut if desired.

Zucchini Cornbread

1 egg beaten
1 C milk
3 tablespoons chopped onion
2 tablespoons corn oil
1 C BZM
¾ C flour
1 tablespoon baking powder
¼ C sugar
½ teaspoon salt
1 ¼ C cornmeal

In a ovenproof skillet cook the onion in the corn oil until soft. Add "BZM"and heat through. Toss this mixture with flour sifted with baking powder, sugar salt & cornmeal. Add beaten egg and milk until mixture is evenly moist. Brush the hot skillet with another tablespoon of corn oil, spread the batter evenly in the skillet and bake in a preheated 425 degree oven for 25 minutes. Remove from pan and cool for 10 minutes.

Basic Zucchini Mixture

1 med onion finely chopped
1 minced clove garlic
1T butter
1T oil
5lbs grated zucchini

Cook onion & garlic in butter & oil until soft not browned. Add zucchini and stir 4-5 minutes. Cool & drain. Squeeze thru a clean towel to remove most moisture before using the mix in any of the following recipes. Even though we have added onion & garlic, this mixture can be used in the desert recipes. The taste won't be affected YIELDS 8 CUPS

Pie

Amish Rhubarb Custard Pie

3 cups cut-up rhubarb
2 eggs
dash salt
1 Tbl water
1 cup sugar
2 Tbl flour
2 Tbl melted butter
dash of nutmeg
8" unbaked pie shell

Pour boiling water over rhubarb and drain immediately. Beat eggs in separate bowl, add remaining ingredients and stir. Add rhubarb to mixture and pour into pie shell. Bake 400 degree oven for 50 minutes. Serve with whipped cream or ice cream.

Main Dishes

Salads

Strawberry - Spinach Salad

1 pint of strawberries, slice or cut into quarters
1 3 oz. bag of slivered almonds
2 TBLS sugar

Heat almonds and sugar in a small saucepan. Stir until sugar melts and almonds are coated. Cool and separate on foil.

1/2 cup sugar
2 TBLS sesame seeds
1 tbls poppy seeds
1/4 cup cider vinegar
1-1/2 tsp. fresh grated onions
1/4 tsp. Worcestershire Sauce
1/4 tsp. paprika
1/2 cup olive oil (or corn oil) stir well
1 bag of washed spinach

Combine above with almonds and toss just before serving.

Green Bean Potato Salad

Ingredients:

2 lbs. new potatoes, cut in thick wedges
3 cups green beans, ends cut and halved
Marinade:

6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons crushed garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Dijon mustard
3 green onions
1 cup fresh chopped basil

Start with approximately 2 pounds of new potatoes, cut in thick wedges. I like to use red potatoes and I always leave the skins on. Cook these until they are just tender, only about 6 to 7 minutes on medium heat, drain and set aside.

For the green beans, cut the ends and slice the beans in half. Cook them just as you did the potatoes. Rinse them in cool water as well and combine them with the potatoes. Just remember for these vegetables to hold their flavor and shape, you don't want to cook them too long.

To prepare the marinade, combine the olive oil with the balsamic vinegar and crushed garlic. Then add the salt and pepper and Dijon mustard and mix all together. Pour over the potatoes and green beans. Then chop the green onions and combine them with the fresh chopped basil. Gently mix into the salad; cover it, chill it for about 2 hours before serving.

Breakfast

Zucchini Pancakes

1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons baking mix
3 tablespoons grated Parmesan cheese
Dash of pepper
1/2 tsp. salt
1Tbl. cooking oil

In a bowl, combine zucchini, egg, baking mix, cheese and pepper. Heat oil in a skillet over medium heat; drop batter by 1/4 cupfuls and flatten.
Fry until golden brown; turn and cook the other side. Can be eaten without toppings, or try applesauce and syrups.

Vegetable Side Dishes

Carrots Supreme

8 cups sliced carrots
1 small onion, chopped
1 Tbl butter or margarine
1 can mushroom stems & pieces, drained
1 can condensed cream of mushroom soup (undiluted)
1/2 cup grated Parmesan cheese
1 cup soft bread crumbs

Place carrots in saucepan and cover with water. Bring to boil. Reduce heat; cover and cook until tender. Preheat oven to 350 degrees.
Meanwhile, in a small skillet, sauté' onion in butter until tender. Drain carrots; add onion, mushrooms, soup and Parmesan. Blend together. Transfer to greased 2 1/2 quart basking dish. Sprinkle with bread crumbs. Bake, uncovered, 30 to 35 minutes or until heated through. Makes 8 servings.

Dilly Beans/Asparagus

4 pint jars-clean & sterilized
Fresh beans/Asparagus to fill 4 pint jars
1t dried dill weed
1 clove garlic, crushed
1t hot habenero sauce
Add dill, garlic and hot sauce to bottom of jars. Pack jars with Beans/Asparagus.

Brine

2 1/2c   water
2 1/2c   vinegar
1/4c     canning salt

Place brine ingredients into pot and bring to a boil. Pour brine into jars within ¼” of jar top. Carefully clean jar rims.
Seal jars with hot jar seals and rings. Place into boiling water bath for 10 minutes.

Braised Brussels Sprouts with Mustard Cream Sauce

1 pound small Brussels Sprouts
1 Tablespoon butter
2 medium shallots, minced
¼ cup heavy cream
¼ cup chicken or vegetable stock
Salt
1 Tablespoon Dijon mustard
1 Tablespoon minced, fresh parsley leaves
Ground black pepper

Trim and discard a layer or two of loose outer leaves from each Brussels Sprout. Trim a thin slice from the stem end of each sprout. Set aside.
Melt the butter in a large sauté pan. Add the shallots and sauté over medium heat until softened, about 3 minutes. Add the Brussels sprouts,
cream, stock and salt to taste. Cover and simmer until the sprouts are tender, about 10 minutes. Remove the cover and stir in mustard, parsley
and pepper to taste. Serve immediately. Serves 4.

Brussels Sprout Sauté

3 Tbl butter
2 cups Brussels Sprouts, halved
1 leek, cut into 1/2 inch thick slices
2 large carrots, cut into 1/2 inch slices
1 Tbl water
1/4 tsp. caraway seeds
1/4 tsp. salt
1/8 tsp. pepper
Sour Cream (optional)

Melt butter in large skillet over medium heat. Sauté Brussels Sprouts for 3 minutes. Stir in leek and carrot; sauté 2 minutes. Add water; cover; steam for 5 minutes or until Brussels Sprouts are crisp-tender (Add additional water if necessary). Sprinkle with caraway seeds, salt and pepper. Serve with a dollop of sour cream, if you wish. Makes 4 servings.

Pan-Braised Onions with Rosemary

1 tablespoon extra-virgin olive oil

2 lb yellow onions halved lengthwise and cut crosswise into slices 1/4 inch thick

2 teaspoons minced fresh rosemary, plus sprigs for garnish

1 bay leaf

1/4 cup vegetable stock, broth, or dry white wine

1/2 cup balsamic vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

In a large, nonstick sauté or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary, and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.

Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes longer. Season with the salt and pepper.

Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.

Sauces

Canning

Dilly Beans/Asparagus

Brine
2 1/2c   water
2 1/2c   vinegar
1/4c     canning salt

Place brine ingredients into pot and bring to a boil. Pour brine into jars within ¼” of jar top. Carefully clean jar rims. Seal jars with hot jar seals and rings. Place into boiling water bath for 10 minutes.

No Boil Green Peppers - Makes 6 Quarts
Great on Hot Beef Sandwiches

Put In Bottom of Each Jar
1 T. Mazola Oil
1 tsp. Salt
1 Clove Garlic (cut up)

Brine - Bring to boil on stove for 4 minutes
3 Quarts Water
3 Quarts Vinegar
4 Cups Sugar

Cut Green Peppers into Strips, add to Jars, Pour Brine to top. Put on Lids - Lids will seal themselves. Let Cool and store until ready to use.