1 medium onion, diced
1 medium green pepper, diced
1 small garlic clove, minced
2 T. cooking oil
16 oz. can diced tomatoes, undrained
4 medium zucchini, diced
3/4 t. salt
1/2 t. oregano
1/4 t. basil
8 oz. mozzarella cheese, shredded
Saute onion, green pepper and garlic in oil until vegetables are almost tender. Add tomatoes, zucchini, salt and herbs. Cook until zucchini is tender.
Spoon into casserole dish and top with mozzarella cheese.
Bake at 350 degrees for about 10 min. or until cheese melts.
From “Favorite Recipes From Quilters” (1992)
1 1/2 C. pumpkin seeds, rinsed
2 T. oil or melted butter
salt or other seasoning
Toss oil with seeds, sprinkle with salt or other seasonings. Spread on a cookie sheet and bake for 45 min. in a 300 degree oven. Stir seeds a few times to help them bake evenly.
Suggestions for seasonings: garlic powder, taco, cajun, mexican. You can also go sweet and use cinnamon and sugar. I lined my pan with parchment paper. When the 45 min. was up, I took out the seeds, stirred them again, turned off the oven and let them sit in the warm oven for another 15 min. This helped them to get crispy without burning.
1 lb. hamburger
1 lb. spicy pork sausage
1 can refried beans
1 can cheddar cheese soup
1 small jar Prego spaghetti sauce
1 lg. onion, diced
1 green pepper, diced
1 clove of garlic, minced
1 rib of celery, diced
salt and pepper to taste
10 flour tortillas
(Salsa and cheddar cheese to top, sour cream)
Brown meat and drain. In a lg. bowl, mix meat, refried beans, soup, and spaghetti sauce, onion, garlic, celery, green pepper, salt and pepper. Spread mixture in tortillas and roll up. Place seam side down in a greased 9×13 pan. Pour some salsa over the top. Bake 30 min. at 325 degrees and then top with some cheddar cheese and bake up to 15 min. more. Serve with salsa and sour cream. Freezes well.
1 C. walnuts, chopped
6-8 medium carrots, peeled & shredded
2 C. sugar
2 C. flour
2 t. baking soda
1 t. cinnamon
1 t. salt
1 C. oil
1 t. vanilla
Cream Cheese Frosting
This recipe is originally designed for a food processor but it could also be done with other kitchen tools.
Insert steel blade into work bowl, add nuts. Process with pulse switch until coarsely chopped. Remove nuts from work bowl, set aside. Insert shredding disc and shred carrots into the bowl. Remove from work bowl, set aside. Reinsert steel blade into work bowl. Add sugar, flour, baking soda, cinnamon and salt. Pulse dry ingredients 4 to 5 times to mix. With food processor running, slowly pour oil and vanilla through the feed tube.
With food processor running, add eggs one at a time. Remove cover, add nuts and carrots to batter. Cover and pulse 8 to 10 times or until nuts and carrots are evenly distributed.
Pour batter into a greased and floured 9×13 pan. Bake in preheated 350 degree oven for 40-50 min. or until wooden toothpick comes out clean. Cool and frost with cream cheese frosting.
Cream Cheese Frosting:
1 pkg. cream cheese, quartered (8 oz.)
1/2 C. butter, quartered (1 stick)
1 t. vanilla
2 C. powdered sugar
Insert steel blade into work bowl, add cream cheese, butter and vanilla. Process until smooth. Add sugar and process until light and fluffy. Frost carrot cake. Makes 15 to 20 servings.
1/2 C. Miracle Whip
1 1/3 C. mashed fully ripe bananas (about 3)
1 1/2 C. flour
1 C. sugar
1/2 C. chopped walnuts
1 t. baking soda
1 t. salt
1/2 C. chocolate chips (or peanut butter, butterscotch, cinnamon)
Heat oven to 350 degrees.
Beat egg, dressing and bananas in lg. bowl with whisk until blended. Mix remaining ingredients. Add to banana mixture, stir just until moistened. Add chocolate chips.
Pour into loaf pan sprayed with cooking spray.
Bake 1 hour or until toothpick inserted comes out clean. Cool in pan 10 min., remove from pan to wire rack. Cool completely.