Zucchini Cheese Garlic Appetizer

Ingredients 

Original recipe makes 1 - 9x13 inch pan

• 4 cups grated zucchini
• 1 3/4 cups biscuit baking mix
• 3/4 cup grated Parmesan cheese
• 1 cup shredded sharp Cheddar cheese
• 4 eggs, beaten
• 1/2 cup vegetable oil

• 1 large finely chopped onion
• 4 cloves chopped garlic
• 3 tablespoons dried parsley
• 1/2 teaspoon salt
• 3/4 teaspoon dried oregano

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. Spread the mixture into a greased 9x13 inch baking pan and bake 25 to 30 minutes, until golden brown.
3. Allow the mixture to cool. Cut into small squares and serve warm or cold.

What to do with all those tomatoes

New Green Bean Casserole

Thai Veggie Wraps

Jordan McCollum

(Cooking Club recipe - Garden Harvest)

The recipe is from DealsToMeals.com

1 small red cabbage, sliced thin
1 bunch cilantro, stems removed
2 stalks of green onions, sliced (I forgot these--whoops!)
2 carrots, shredded (I peel them, then use the vegetable peeler to shred them)
1 medium head green leaf lettuce

8-10 flour tortillas

Peanut Sauce:
1 can coconut milk
3/4 c. creamy peanut butter
1/3 c. soy sauce (optional)
1/2 c. brown sugar (or more if you like it more sweet)
1 t. ginger powder or fresh
1/2 t. curry powder or curry paste (or both for more spice)
1/2 t. red pepper flakes or cayenne pepper (depending on spice)

Cut the red cabbage, lettuce, green onions and cilantro. For the peanut sauce, combine all ingredients in a sauce pan and simmer until mixture is combined and sugar is dissolved. Make wraps with the lettuce, cabbage, green onions, cilantro and drizzle or dip wrap in peanut sauce.

Optional: you can add Thai chicken: 3 boneless skinless chicken breasts, cut into 1 inch cubes, cooked in red curry paste or curry powder (you might omit the lettuce if you're using the chicken). You can also serve with white or brown rice in the wraps or on the side.

Cindy's Salad

Amanda Bartlett

(Cooking Club recipe - Garden Harvest)

1 head of lettuce
tomatoes
onions
olives
boiled eggs
olive oil
Balsamic vinegar



Qty of each ingredient to taste.  Toss and serve.

Summer Pizza

Sarah Lewis

(Cooking Club Recipe - Garden Harvest)

Ingredients:
2-3 crescent dough pop cans
1 pkg cream cheese
a variety of chopped veggies you like (eg: red or green bell peppers, cucumbers, tomatoes, etc.)

Spread dough evenly on pizza pan or cookie sheet and bake according to directions on package.  Let cool.  Spread cream cheese on dough. Decorate pizza with your veggies to your liking.

Twice Baked Potatoes
Frozen spinach
Drained artichoke hearts
Parmesan cheese
Mozzarella cheese

**I haven't made this, but it looks delicious!

Gratin of Greens

Nov 2010 Relish Magazine

(made for Cooking Club - Garden Harvest)

Ingredients:

2 pounds spinach, chopped
Olive oil
2 pounds Swiss chard, chopped
2 pounds zucchini, diced
Salt to taste
1 cup cooked rice
3 cloves garlic, chopped
6 eggs, well beaten
Fine bread crumbs
Parmesan cheese, finely grated

Method:
Preheat oven to 350º.

Wash and dry the spinach, and cook with a little olive oil in a heavy skillet over medium heat until just wilted. Cook the chard in the same manner. In 6 tablespoons of olive oil cook the zucchini until just tender. Combine the vegetables with salt to taste, the rice, and the garlic.

Transfer to a well-oiled heavy baking dish. Add 3 to 4 tablespoons olive, and bake in a 350° oven for 20 minutes. Mix the eggs into the vegetable mixture, sprinkle with crumbs and cheese, and return to the oven until the eggs are just set, about 15 min..

Note: Needs salt at eating time, but is very good! Gluten Free: omit breadcrumbs.

Easy Corn Chowder
Trista Doxey

4-6 Medium russett Potatoes cut into small cubes
1 small bag frozen corn or 1-2 cans regular corn
2-3 Celery Stalks cut into small slices
2-3 cans Creamed Corn (depending on how large your "medium" potatoes are)
5-6 strips of pre-cooked Bacon cut into bits (make sure not to use maple flavored bacon)
2-3 boiled chicken breasts or enough cooked chicken to your liking (I used the Canned Chicken from Sams Club)
4 Cups Chicken Broth
1/2 stick Butter cut into cubes (for low fat use only 1/4 stick)
Half and Half or Heavy Cream (DO NOT USE MILK)
Seasonings to taste (I use salt, pepper, a tiny bit of Cayenne pepper, and garlic)

Slow cooker instructions: Combine potatoes, celery, chicken, and bacon in crock pot. Cover with chicken broth until about 1/2 way up to top of vegetables. Add creamed corn, and stir. Next add butter cubes and frozen corn until you feel you have enough corn to your liking (some people like more potatoes instead of corn). Add cream to make broth look milky and smooth. If there is not enough broth for vegetables to cook in add more chicken broth, cream and even creamed corn until the soup is at a pleasing consistency. Season to taste with seasonings of your choice, I have listed those I like to use. Stir, cover and let cook on low stirring occassionaly until potatoes are soft.


Stove top instructions: follow all instructions except first boil the celery, onion and potatoes in the chicken broth to add extra flavor then add all ingredients and heat through over medium heat until hot and frozen corn is cooked through.

Yield: A ton of soup!

Notes: I don't really follow my own recipe! I add carrots when I have them and I play with the recipe a lot. So just add what you like and play around with the spices until you have what you like. But this makes a large pot full of soup.

Liberti's Mango Salsa
Liberti Van Gass

4 lrg ripe mangoes, chopped
6 medium tomatoes, chopped
1/2 lrg onion, chopped
approx. 1/2 bunch of fresh cilantro, chpped
1/2 pkg salsa seasoning
Lime juice, vinegar, salt and pepper to taste.

Heavenly Hash Browns
(Diana Rattray on about.com)

1 lb frozen Southern style hash browns, thawed (or shredded work fine, too)
5 T butter, divided
4-6 green onions
4 T flour
3/4 cup chicken broth
3/4 cup whole milk or half-and-half
1/2 tsp salt
freshly ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs

Butter a 1 to 1 1/2 qt. casserole dish. Heat oven to 350. Spread hash browns in pan.

In a saucepan, melt 4 T butter, add green onions and cook for 1 min over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper and cheese. Spoon over hash browns.

Put the bread crumbs in a bowl. Melt the remaining 1 T butter, drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake 45-55 min, or until hot and bubbly and topping is nicely browned.

Recipe says it serves 4, but as a side dish, I would think it would be more like 6.

Note: I used medium cheese, and it wasn't quite strong enough. Use a stronger cheese, and/or more than the 1 cup called for. As with most potato dishes, it also needs more salt when eating. It is a great companion to Brats!

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Prep Time: 15 Min

Cook Time: 15 Min

Ready In: 30 Min

Servings: 2

Ingredients

• 1/4 cup chopped onion
• 2 teaspoons butter
• 2 cups peeled, cubed potatoes
• 1 cup sliced fresh carrots
• 1/4 cup sour cream
• 1/4 teaspoon salt
• snipped chives

Directions

1. In a small skillet, saute onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives.

Personal Note: I didn't put the carrots in, cause I thought it was just weird. I also reduced the onions considerably (Hubby doens't like them) and sauted them with minced garlic. It was plenty to give good flavor, and he liked them! Would be good with sprinkled cheese on top, too!

How to Cook and Eat an Artichoke

1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

2. Slice about 3/4 inch to an inch off the tip of the artichoke.

3. Pull off any smaller leaves towards the base and on the stem.

4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.

5. Rinse the artichokes in running cold water.

6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.

1. Pull off outer petals, one at a time.

2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

Continue until all of the petals are removed.

3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.

Southern Sweet Potato Souffle
Janell Lowry
as close as you can get to Ruth's Chris Steakhouse's Sweet Potato Souffle

2 lrg cans yams, drained
1 cup sugar
2 eggs
1 stick butter
1 tsp vanilla
Mix with potato masher or beaters and pour into greased 2 qt pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 cup nuts
1/3 cup margarine, melted
Mix together and sprinkle on top of yams in the pan. Bake 350 for 35 min.