Here's one of my favorite zucchini recipes (besides zucchini bread )

BAKED ITALIAN ZUCCHINI

Preheat oven to 350.
Place in casserole, adding seasoning to each layer:
2 medium or 3-4 small umpeeled zucchini, sliced 1/2 inch thick
1 onion, sliced
1 whole tomato, sliced (optional)
1 t. oregano
1/2 t. basil
salt and pepper
Pour over:
1/2 cup tomato sauce, enough to barely
cover vegetables
Cover and bake 45 minutes.
Uncover and add:
1 cup cubed buttered bread OR
1/2 cup bread crumbs
1/2 cup grated cheese
Bake an additional 10 minutes uncovered.

Serves 6

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Alyssa

The earth is the LORD's and everything in it, the world, and all who live in it; ~ Psalm 24:1

Toasted Punkin seeds

Blueberry Muffins


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Weezie

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

And Bill,
Thanks for yours. Have you ever grown blueberries??? I would like to sometime if
I can talk my father~in~law into building me a cage for them... I understand birds can pick you clean.... and I have alot of birds here. I have some tree that the robins absolutely love, they strip it clean within a weeks time. I would love to know the name of it but it grows wild and no one knows for sure. I also have a cherry tree they strip too. I'm not that crazy about the cherries, they seem to be sour but who would know, I had to grab one early before the birds got 'em. I should have said I grow a cherry "pit" tree because that's all I'm left.
So, when they let me get one of those cages, One you can walk into, I'll grow blueberries, raspberries, all the berries i should say, there's not one I don't like. I have strawberrries now, but I'll move those, we manage to get a few of those. Big, and sweet and juicy. I have so many plants this year I'm running out of room to put them. And I just planted an elderberry bush (a wild one).
When I was growing up that's all I did in the summer was hunt for wild fruit. Could always tell what time of year by the fruit.
Strawberries, black raspberries, raspberries, blackberries, thimbleberries, currents, apples, pears, plums, elderberries. Oh YUMMMMMMMMMMMMMMM!!!!!!!!!

I'll send in more recipes!!!
Happy Eating and Happy Gardening!
Weezie

* * * *
Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

I have seen a Hot Spinach Salad.
Not sure of the exact ingredients but something like:
Spinach
Onion
Mushrooms
Cooked eggs
Bacon
and when you cook the bacon you save the drippings and put I don't know sugar, and stuff,
I'll get the recipe if anyone's interested.
Weezie

* * * *
Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

1 pkg frozen chopped spinach, drained and squeezed dry (I use garden fresh, blanched, & chopped)
1 pkg Knorr's vegetable soup mix
1/2 cup chopped green onions
1 1/2 cups sour cream
1 cup mayonnaise

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, onions and spinach. Mix thoroughly and refrigerate for at least four hours. Stir before serving.

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I still like my strawberry pie and whip cream though... I'll have to go sneak into Bill's garden and steal some ripe ones tonight

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Bob

It never gets past the peach colored hue on the berries, because the birds strip it clean. And all I'm left with is pits on the stems. I think it's a sour tree, but I've never tasted one ripe, so I don't know. My father~in~law keeps saying he's going to get me a net but we never do it!!!

It is fun to watch them eat though.
Weezie

* * * *
Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

And the measurements are NOT AN EXACT SCIENCE
Only a ball park idea of amounts of ingredients.

2 medium size Celebrity type tomatoes,
1 Roma tomato
1/2 Green Bell Pepper, cooked for a couple of minutes in the micro, just to soften the pepper.
(cook in Hunts tomato sauce and a bit of water)
1 Jalapeno pepper.
(I like 1/2 cooked and 1/2 raw for taste and effects).
1 tbl. sp. Lemon Juice
1 tbl. sp. Vinegar
1 pinch of fine black pepper
splash or dash of Franks Red Hot
dash or shake or garlic powder.
And I like a splash of Hunt's Tomato Sauce
in it just to thicken it and add some more juice because I like the juice.
Add some Tostito or Chi~Chi's Taco chips!!!
Yummmmmmmmmmmmmmmm!!!!!!!!!!!!!
Now, if you don't like hot spicy foods, eliminate the Jalapeno....
You really have to play with the recipe according to people's tastes.
I like spicy, hot things, everything!!!.....
Other's may not!
(Whhimmmppss!!)LOL!!!!!!
Weezie

* * * *
Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

Blackberry Chiffon Pie.

1 Pint of Blackberries.
1/2 Cup of Brown Sugar.
1 envelope of Knox Gelatine.
Juice from some crushed berries and a bit of water to make about 1/4 cup of liquid.
1 Tablespoon of Lemon Juice.
Dash of salt.
2 Egg Whites.
1/4 Cup of Brown Sugar.
1/2 Cup of Whipping Cream. (Not the Non-Dairy stuff)
1 9" pie shell, baked.

First thing I do is bake the pie shell and let it cool.

Take about a 1/4 of the berries and mash them slightly with a fork so the juice bleeds out. Then strain the mashed berries from the liquid and returning the berries to the rest of the whole berries and putting the juice in a measuring cup.
Then add the 1/2 cup of brown sugar to the berries and mix them up. The sugar will dissolve while you do other things.

Add enough water to the blackberry juice to make 1/4 cup of liquid.
Add the Gelatine to the liquid to soften and dissolve over low heat. When dissolved remove from heat and let cool.

When the liquid has cooled, add the blackberries, lemon juice, and a dash of salt.
Chill, stirring occasionally until partially set.

Beat the Egg Whites till they begin to peak, then gradually add the 1/4 cup of Brown Sugar. Beat till Stiff.
Blend this into the berry mixture.

In the same bowl you beat the egg whites in, Beat the whipping cream till firm. Fold into the berry mixture.

Dump the stuff into the pre-baked and cooled pie shell. It'll mound up pretty nice. If it doesn't, everyone will know the baker was sampaling.

Put in the fidge and let cool and set.

The Blackberries can be substituded for any berries.
Strawberries, Blueberries, Raspberries, any berry.
I've even used it with friut like cherries and necterines.

I use the brown sugar because of it's subtle sweetness. It doesn't over power the blackberry's tartness. If using sweet black berries, ease back on the sugar a bit.

Don't be suprised if you find yourself heading back out to the toolies with your bucket.

* * * *
I use to dance for a living but had to give it up.
The music kept throwing my rhythm off.

CORNY COLESLAW
5 C. shredded cabbage
1 1/2 C. whole kernel corn
2 Tbsp. finely chopped onion
1/2 C. sour cream
1/2 C. Mayonnaise
2 Tbsp. Sugar
2 Tbsp. Lemon juice
1 tsp. prepared mustard
1/2 tsp. salt
Refrigerate for 1 hour, then stir in peanuts just before serving
1/2 Cup chopped peanuts (I like a little more), I sprinkle a few on top as well

Really quick recipe and leftovers the next day still taste good.
Catlover

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From out of the garden, stepeths,,,
The Carrot Cake.

I've had this recipe since I was a kid.

I did plant some small very sweet carrots this year amongst my flowers and this is what I did with them the other day.

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This makes one 9x13 cassarole dish full of carrot cake.

Carrot Cake with Cream Cheese Frosting.

1 1/2 Cups Oil.
2 Cups Brown Sugar
3 Eggs
2 teaspoons Vanilla
10 oz of flour
2 teaspoons of cinnamon
2 teaspoons of baking soda
1 teaspoon of salt
7 1/2 oz of grated carrots
7 oz of shredded coconut
20 oz can of drained pineapple, crushed.
1 Cup Nuts
3 teaspoons of finely chopped orange rind.

Mix Oil, Sugar, Eggs & Vanilla

Mix Flour, Cinnamon, Soda and Salt.
Add to the oil mix.

Add the rest. (not the pineapple juice, drink it)

Pour in greased or sprayed 9x13 dish.

350° @ 55 - 60 minutes.

Cream Cheese Frosting.

8 oz Cream Cheese
1/2 Cup Butter
16 oz of powdered sugar
1 teaspoon of Vanilla
1 Cup Nuts (optional)

Place Cheese & Butter in bowl and beat till mixed well and smooth.
Add the sugar slowly.
When incorporated, add the van & nuts.

Keep the cake at room temp. It's best the second day, even better the third.
It's very moist and filling.

* * * *
I use to dance for a living but had to give it up.
The music kept throwing my rhythm off.

Again, none of my recipes are exact science.
please feel free to add or subtract what you like or dislike.

Ingredients,
Zucchini ( 1 small one for one serving, etc.)
Onion (1 large one, sliced in rings)
Kraft Zesty Italian stle salad dressing.
(Use the one you like if this one
is not appealing, but I use
several and this one worked in
this recipe)
Can of Hunts Tomato Sauce
Garlic (use as many as your tongue likes.)
(my father~in~law just suggested
elephant garlic, sweeter, milder
taste, but large cloves, I used
the whole large clove because I
like the garlic.)
fine ground pepper to taste.

First get pan hot, then squeeze in the kraft, to cover bottom of pan, you cut the onion up in rings, leave them in rings in the pan.
And you have to carmelize the onions.
*high heat, to brown or slightly burn onion to bring out it's sweetness, watch pan and dressing as it can burn and splatter. Takes a few tries, but it's worth the way to do it)
Take those out so you don't over cook them.
Next is the zucchini, leave skin on or peel your preference.
Carmelize the same way,
add a little more Kraft dressing to the pan, slice the zucchini, high heat brown zucchini,
Depending on where you get your zucchini from, FRESH only takes a very few minutes to cook, (store boughten over the winter may take a bit longer>??) I like a softer veggie but you might like a crisper one, again all it takes is your preference.
Squeeze in freshly pressed garlic, (if you like from a jar, substitute that instead)
DON'T BURN GARLIC!
Add tomato sauce (say a 1/4 cup, add to your taste. I think I used a 1/3 of the can last night.)
Pepper to taste. (I don't use any salt, because there is enough in the tomato sauce and dressing)
Then re~add your onions, stir in as you like and EAT!!!!

Hope that it is good for you!!!!!!!!
Weezie
*Also a foot note, I personally don't like to EAT cooked onions, but I have to have them in this recipe for the zucchini to taste right, so, try it as is and then alter to taste.

* * * *
Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

Cut zucchinis in half length-wise, gut zucchini and place zucchini guts (yes that's the technical word, apparently) in a bowl. Mix with shredded mozzeralla cheese, permesean cheese and salt/pepper as needed. Place mix on gutted zuchinnis and place tomato slices on top. Sprinkle both cheeses on top of tomato slices and bake at 325 until golden brown (usually 20 minutes).

Okay, that was just a rough recipe so good luck with that.

P.S. The extent of my cooking skills ends at toast, so sorry if it's rough around the edges-and my friend was too scared to log on and put the recipe up herself.