Zucchini Quiche
Makes 2 pies or 1 9 X13 pan dish
1 large chopped onion
3 cups grated zucchini
1 tablespoon chopped parsley
1-teaspoon thyme
½ teaspoon garlic
½ cup melted butter
½ cup grated Parmesan cheese
4 beaten eggs
1cup Bisquick
1 cup shredded cheddar cheese
Combine first 4 ingredients, then add the rest
Bake for 35 minutes at 350.
Submitte by Stacy Hart-Vance
1 jalapeno, chopped
3 garlic cloves, minced
1/2-1 onion
1 green bell pepper
1 can tomato paste
1 can tomato sauce
1 can chopped tomatoes
1 pkt. chili seasoning
2 T. chili powder
1 T. crushed red pepper
3-4 cans beans* (chili, kidney, black, pinto, great northern white)
Mix all ingredients in large pot and bring to a boil. Stir and simmer until flavors have mixed.
*You may want to add more beans depending on size of the batch.
Stacy Hart-Vance
1/4 cup olive oil
1/4 cup butter or margarine
4-6 garlic cloves, minced
1 can (14oz.) quartered artichoke hearts, drained and chopped
2 T. chopped fresh basil or parsley
1 T. fresh lemon juice
Ground black pepper
In saucepan, heat oil and butter. When butter is melted, add garlic and sauté for 2-3 min. Add artichoke hearts, basil, and lemon juice and simmer for 10 min. Add black pepper to taste. Serve warm over pasta with fresh parmesan.
**This sauce is easy and versatile. I have served over linguine, spinach fettucine, and cheese ravioli. I have also added olives, red peppers, red onion. May be good with fish too!
Stacy Hart-Vance
Adapted from "Moosewood Restaurant Cooks at Home"
2 1/2 cups drained pitted black olives*
1 garlic clove, minced
2 T. pine nuts
1-2 T. extra-virgin olive oil
Chop half of the olives and set aside. In a food processor, blend remaining olives with garlic, pine nuts, and 1 T. olive oil until mixture is somewhat smooth. Add more oil if needed. Stir in chopped olives. Serve with toasted bread, tomatoes and fresh mozzarella. Also good as pasta topping. Best served at room temperature. Should refrigerate for about a week.
*best with Spanish, Italian, or Greek olives
Stacy Hart-Vance
Taken from "Moosewood Restaurant Cooks at Home"
Dressing: (shake well)
2/3 cup salad oil
1/3 cup wine vinegar
2 T. soy sauce
1/2 cup sugar
Nut mixture:
6 T. melted butter
1 pkg. ramen noodles
2 T. (or more) sugar
3 oz. pkg. slivered almonds
1/3 cup sunflower seeds
Melt butter in skillet and brown remaining ingredients. Drain nut mixture on wax paper and let cool.
Use fresh spinach. Add red or green onions if desired. Crumble nut mixture over salad. Toss with dressing.
Stacy Hart-Vance
2 lbs. frozen hash browns
1 tsp. salt
¼ tsp. pepper
2/3 cup onion
2 cups shredded sharp cheddar cheese
¾ cup butter or margarine, melted, divided
2 cups sour cream
1 can cream of chicken soup
2 cups crushed corn flakes or potato chips
parsley for garnish
Preheat oven to 350 degrees
Partially thaw potatoes.
Combine potatoes, salt, pepper, onion, and cheese in large mixing bowl.
Combine ½ cup melted butter, sour cream and soup in medium mixing bowl.
Pour over potato mixture and mix gently.
Pour into 3 quart buttered casserole, or 9 X 13 pan.
Place crushed chips on top of casserole and sprinkle the rest of the butter over top.
Bake for 50-60 minutes.
Garnish with parsley (optional).
