Recipes
Fried Zucchini
Zucchini, cut in ½ thick slices
Egg, lightly scrambled
Flour
Oil
Heat enough oil in pan so that it is ¼ inch deep. Dip zucchini slices in egg. Coat slices with flour. Place in hot oil. Lightly brown one side then flip to finish cooking. Serve.
Tuna Penne Pasta
1 cup dried Penne Pasta
3-4 Tbs. Olive Oil, divided
2 cloves Garlic, minced
1 smaller Zucchini, diced
1 8 oz. can Mushrooms
1 can Tuna, drained
1 large Tomato, diced
Salt and Pepper to taste
Cook pasta according to directions on package then drain. Meanwhile, heat 2 Tbs. oil in skillet over medium heat. Add garlic, zucchini, and mushrooms. Salt and Pepper to taste. Saute vegetables until zucchini are soft. Add tuna and tomatoes. Heat until warm. Add cooked pasta and oil to skillet mixing until pasta is coated and vegetable mixture is evenly distributed. Makes 2 large portions.
Fried Cabbage
Cabbage, cut in small pieces.
1 Tbs Olive Oil
2 Tbs Butter
1 Onion, quartered and sliced
Salt and Pepper to taste
Heat oil in fry pan. Add rest of ingredients and fry until the cabbage is cooked down. Serve.
Simple Tomato Salad
2 Tomatoes, cut in chunks
1 onion, thinly sliced
Olive Oil
Vinegar
Salt and Pepper to taste
Place tomatoes and onion in a bowl. Drizzle with olive oil. Splash a little vinegar on. Season with salt and pepper to taste. Serve with or without a sprinkling of parmesan cheese
Butter Dill New Potatoes
2 pounds of New Potatoes, quartered
½ cup Butter
1 tsp. Salt
1 tsp. Dill
Cook potatoes in water until tender then drain. Meanwhile melt butter. Stir in salt and dill. Pour butter mixture over potatoes. Stir to coat. Serve.
Creamy Cucumbers
1 Cucumber, sliced
1 small onion, thinly sliced
½ tsp Salt
¼ c. Mayonnaise
Place cucumber in a dish and salt, mixing to spread the salt evenly. Let sit for 15 minutes then drain off any juice . Add the onions to the dish. Add mayo to cover the cucumber mixture. Place in refrigerator and let sit for a few hours. Stir prior to serving.
Almond Rhubarb Coffee Cake
2 ¼ c. Bisquick
1 c. packed Brown Sugar
1 c. Milk
1 Egg
1 tsp. Vanilla
1 ¼ c. chopped Rhubarb
½ c sliced Almonds
½ c. Sugar
1 Tbs. Butter
¼ c. sliced Almonds
Mix bisquick, brown sugar, milk, and egg, Stir in rhubarb and ½ c. almonds. Pour into greased 9 x 12 pan. Mix granulated sugar, butter, and ¼ c. almonds. Sprinkle over batter. Bake at 350 degrees 45-60 minutes until done.
Haluski
2-3 Tbs. Olive Oil
3 c. Cabbage
¼ c Onion, diced
½ package Egg Noodles
Dash Garlic Salt
(These measurements are approximations. Adjust to your own taste.)
Cook egg noodles according to direction on package then drain. Meanwhile, heat oil in skillet. Add cabbage and onion to skillet and cook until cabbage is wilted. Add noodles to skillet and sprinkle with garlic salt. Stir to combine. Serve . For a variation, add meat such kielbasi or Italian sausage to the noodle mixture.
Simple Potato Salad
Potatoes
Eggs
Miracle Whip or Mayonnaise
Salt and Pepper
Boil eggs, peel, and dice. Peel potatoes, dice, then boil until cooked. Mix potatoes, eggs and mayo. Salt and Pepper to taste. Chill for several hours then serve.
We generally use 2 eggs per pound of potatoes. Use enough mayo to cover potatoes and eggs thoroughly. Add small amounts of the mayo at time so you don’t overdo it.
Boiled Dinner
1 Corned Beef Brisket
2 lbs. Potatoes, peeled and quartered
1 cup carrots, cut in 2 inch pieces
1 onion, cut in half then quartered
½ head of cabbage, cut in large pieces
Place corn beef in crockpot and cover with water. Cook on low 8-10 hours. An hour before serving turn pot to high and add potatoes, carrots, and onion. 15 minutes prior to serving, take brisket out. Add cabbage in to crockpot. Cut brisket into chunks and mix back in to crockpot to serve.
Summer Sausage Skillet
1 Onion, thinly sliced
1 Green Pepper, thinly sliced
1 can Mushrooms, drained
1 cup sliced Zucchini
2 Tbs. Olive Oil
½ lb. Smoked Sausage, halved & cut in ½ inch slices
3 cups diced Tomatoes
1 Garlic Clove, minced
1 tsp. dried Basil
1 tsp. dried Oregano
Saute onion, pepper, mushrooms, and zucchini in oil until tender. Add sausage to the skillet and cook until hot. Stir in tomatoes, basil, oregano. Bring to boil, cover and simmer 10-15 minutes.
Serve over rice, potatoes, or pasta – it’s good on all three! Sprinkle with parmesan to finish it off. Enjoy!
Baked Squash
Start by cutting the squash in half longwise. Scoop out the seeds and pulp. Place squash on a baking pan. Dab 1-2 tablespoons of butter in each half. Top with ¼ cup brown sugar in each half. over with aluminum foil. Bake 1 – 1 ½ hours at 350 degrees until tender. Scrape the squash out of the shell and serve.
Breakfast Tomato Burrito
1 Egg
½ Tbs. milk
1 Roma or 3 Juliet Tomaotes sliced
Dash of Basil
2-3 Tbs. Mozzarella Cheese
1 9-10 inch Burrito style soft tortilla
Beat egg with milk. Melt butter or spray small fry pan. Add egg mixture and tomatos to pan. Sprinkle with basil. Cook until egg is done. Sprinkle cheese on egg mixture and let sit to melt.
Meanwhile heat burrito, wrapped in paper towel, for 30 seconds in microwave. Top burrito with egg and fold up.
