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RECIPES OF WEEK – August 16-20, 2010
Cheddar and Mushroom Breakfast Casserole
2 teaspoons butter
2 cups sliced fresh mushrooms
1 bell pepper, diced
¼ cup sliced green onions
6 slices bread, cubed
2 cups shredded cheddar
2 cups milk
8 eggs, beaten
1 teaspoon hot pepper sauce
Spray an 8” square pan with no stick spray, set aside. Melt butter in skillet and sauté mushrooms and bell pepper for 5 mins. Add green onions, stir for one minute and take off heat. Place ½ the bread in the prepared baking dish, top with half the mushroom mixture and half the cheese. Repeat with remaining bread and mushrooms. In a bowl, combine milk, eggs and pepper sauce. Pour into pan and top with remaining cheese. Cover and chill for up to 10 hours. Bake at 350 for 45 mins, then uncover and bake
15 mins. more. Let sit for 15 mins before cutting and serving!
Sour Cream & Raisin Pie
From: Rosemarie of Tiffin
Unbaked 8” pie shell
2 large eggs
1 cup sour cream
¾ cup sugar
1 teaspoon real vanilla extract
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup raisins
Blend all of the ingredients together well, folding in the raisins last. Pour into the shell, bake in a 375 oven for 40 minutes on the lowest
Rack in the oven.. Cover the edge of the shell to keep from over browning if necessary. Cool and chill.
Dollop of whipped cream, or sweetened sour cream on each piece if you desire!
Recipes of the Week – August 9-13, 2010
Oven Roasted Tomato Sauce
From: Cindy of Findlay
3 pounds Roma tomatoes, cored
½ cup extra virgin olive oil
12 cloves of garlic, peeled
2 Tablsp fresh oregano leaves
2 teasp kosher salt
1 teasp fresh ground black pepper
Preheat oven to 400. In a large oven proof fry pan, combine all. Stir to blend, put in oven and cook until carmelized, about 30 mins. Remove and stir well, return to oven and continue to cook another 30 mins. Remove from oven, cool slightly and transfer to blender and process until coarsely pureed. If it seems too thick, thin with water. Use immediately or chill up to 4 days. This is great on pasta, pizza and as a dipping sauce! Makes 4 cups.
Zucchini Squares
From: Eva of McComb
¼ cup oil small onion, diced
1 clove of garlic, minced
2 ½ cups shredded zucchini
6 beaten eggs
1/3 cup fine bread crumbs
½ teasp salt
½ teasp dried basil
½ teasp dried oregano leaves
½ teasp black pepper
3 cups shredded cheddar
½ cup Parmesan
Heat oil in skillet, add onion and sauté for 5 minutes, add garlic and zucchini and cook until tender crisp, another 3 minutes. Take off heat. In a large bowl, combine eggs, bread crumbs, salt, basil, oregano, pepper and cheddar cheese. Mix well, then add in the zucchini mixture. Spread in a sprayed 9x13 pan. Sprinkle with Parmesan. Bake at 325 for 30
mins. Should be set in center. Cool for 15-20 mins, the cut into squares.
Recipes of Week – August 2-6, 2010
Zucchini Cobbler
From: Lois of Findlay
8 cups peeled, seeded, chopped zucchini
2/3 cup lemon juice
1 cup sugar
1 teasp ground cinnamon
½ teasp ground nutmeg
Crust:
4 cups flour
2 cups sugar
1 ½ cups cold butter, cubed
1 teasp ground cinnamon
In a large saucepan, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add in sugar, cinnamon and nutmeg, simmer 1 more minute, remove from heat and set aside. For crust, combine flour and sugar, then cut in butter until mixture resembles coarse crumbs. Stir in ½ cup of this mixture into zucchini. Press half the remaining crust mixture into a greased 10x15x1 pan. Spread zucchini evenly over top, crumble remaining flour mix over the top. Sprinkle with cinnamon. Bake at 375 for 35-40 mins. (Golden and bubbly). Suggestion: Top with a drizzle of caramel, chopped pecans and whipped topping! YUM!
Rich, Creamy Fresh Tomato Basil Soup
4 large tomatoes, peeled, seeded, diced
14 fresh basil leaves
4 cups tomato juice
½ cup butter
1 cup heavy whipping cream
salt and pepper to taste
Place tomatoes and juice in a soup pot over medium heat, simmer for 30 minutes. Puree along with the basil leaves and return to
the pot, add in cream and butter, season with S&P. Heat through, but do not boil. Makes 4 servings.
