Thursday, July 31, 2008

Zucchini Bread

A recipe from my daughter's Sunday school teacher.  My daughter loved this and it was the first indication I had that she would eat zucchini. This, plus the zucchini parmesan muffins below were two ways I partially disposed of Zucchini-Zilla.
  • 1 1/2 cups flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 2 eggs, beaten
  • 2 cups sugar
  • 2 cups shredded zucchini
  • 1/2 cup oil
Combine dry ingredients in large bowl.  Make a well in the center. Combine eggs, sugar, zucchini, and oil, mix thoroughly. Add to dry ingredients all at once; stir all just until moistened. pour into two greased loaf pans, bake 40-50 minutes at 350 degrees. Let sit overnight.

Zucchini Parmesan Muffins

A friend from church gave me a huge zucchini from her garden. This is one of the uses I put it to.
  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup oil
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 tablespoon baking powder
  • 2 cups shredded zucchini
  • 2 tablespoons ground fresh basil
  • 1/2 cup shredded Parmesan cheese
Grease 24 muffin tins.  Preheat oven to 425 degrees.  Beat eggs, then stir in oil and milk.  Mix all dry ingredients, then add gradually to egg mixture, mixing until almost smooth.  Fold in zucchini and basil. Fill muffin tins half full, top with a pinch of cheese.  Bake for 15-20 minutes until golden brown. 

Wednesday, July 30, 2008

Cheeseburger Pie

Supposedly, this was a popular dish for teenagers in the 1960's, before pizza replaced it as a favorite party food.  Can anyone maybe 15 years or so older than me confirm this?  I made it for a church supper tonight; kids didn't care for it much but it was a big hit with the over-fifty set.
  • 1 cup plus 2 tablespoons Bisquick
  • 1/4 cup water
  • 1 pound lean ground beef
  • 1/2 large onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 eggs
  • 2 sliced tomatoes
  • 1 cup cottage cheese
  • 1 cup shredded cheddar
Mix 1 cup Bisquick with 1/4 cup water to make soft dough.  Line pie pan with rolled biscuit dough.  Brown ground beef with onion, season with salt, pepper and Worcestershire sauce.  Sprinkle beef with remaining 2 tablespoons Bisquick, stir until thick. Put meat mixture in pir crust. Beat eggs and mix with cottage cheese, pour on top of beef.  Top with sliced tomato, sprinkle cheese over all.  Bake at 350 degrees for 30 minutes.

Sunday, July 27, 2008

Saucy Chicken Casserole

I made this for the first time last night and the family loved it.  Great flavor. Next time I'm going to try reduced fat soup and milk for the sauce and see if I can cut some calories. The sauce makes a great gravy:  serve with rice or biscuits.
  • 4 boneless, skinless chicken breasts
  • 1/4 cup butter
  • 1/2 cup flour
  • 1/2 large vidalia onion, chopped
  • 1 can green peas
  • 1 can cream of mushroom soup
  • 2/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Heat oven to 425 degrees. Melt butter in casserole dish.  Dredge chicken pieces in flour. Bake chicken uncovered 20 minutes, then turn pieces and bake for 15 minutes more.  Remove from oven, reduce heat to 350.  Top chicken with chopped onions and peas.  Combine soup, milk, salt and pepper, pour over chicken.  Cover and return for oven for 20 minutes or until hot and bubbly.