Ratatouille
1 cup onion, sliced
2 cloves garlic, minced
1/4 cup oil
4 green peppers, sliced
3 cups zucchini, sliced
3 cups eggplant, diced
2 cups tomato
1tsp. oregano
2 tsp. parsley
Cook the onion and oil in a large skillet over medium heart. Add peppers, zucchini, eggplant and tomatoes to skillet. Mix thoroughly and then add oregano and parsley. Simmer over low heat about 45 minutes covered and another 15 minutes uncovered. Makes eight servings.
2 cloves garlic, minced
1/4 cup oil
4 green peppers, sliced
3 cups zucchini, sliced
3 cups eggplant, diced
2 cups tomato
1tsp. oregano
2 tsp. parsley
Cook the onion and oil in a large skillet over medium heart. Add peppers, zucchini, eggplant and tomatoes to skillet. Mix thoroughly and then add oregano and parsley. Simmer over low heat about 45 minutes covered and another 15 minutes uncovered. Makes eight servings.
Cheese- Summer Squash Casserole
3 cup summer squash (any type), chopped
1 cup cracker crumbs
1 cup cheese shredded
2 Tbsp. butter or Margarine
2 Tbsp onion, chopped fine
2 eggs , beaten
Combine ingredients and mix well. Put in a greased baking dish, cover and bake at 350 degrees for 1 hour. Makes 4 servings.
1 cup cracker crumbs
1 cup cheese shredded
2 Tbsp. butter or Margarine
2 Tbsp onion, chopped fine
2 eggs , beaten
Combine ingredients and mix well. Put in a greased baking dish, cover and bake at 350 degrees for 1 hour. Makes 4 servings.
Potato and Green Bean Salad
1 pound green beans, cut and steamed
4 large potatoes, diced and boiled
2 scallions, minced
Dressing
2 Tbsp oil
2 Tbsp vinegar
1 clove garlic, crushed
1 small onion, sliced
1/2 tsp. oregano
Pepper to taste
Place beans, potatoes and scallions in a medium bowl. Mix dressing in a jar and shake. Pour over salad. Gently toss and refrigerate for several hours. Makes six servings.
4 large potatoes, diced and boiled
2 scallions, minced
Dressing
2 Tbsp oil
2 Tbsp vinegar
1 clove garlic, crushed
1 small onion, sliced
1/2 tsp. oregano
Pepper to taste
Place beans, potatoes and scallions in a medium bowl. Mix dressing in a jar and shake. Pour over salad. Gently toss and refrigerate for several hours. Makes six servings.
Quick Pickles
7 cups cucumbers
1 cup onion
1 cup green pepper
2 cups sugar
1 cup vinegar
1 Tbsp. salt
1 Tbsp. celery seed
Cut cucumbers, onions, and green pepper very thin. Combine sugar, vinegar, salt, and celery seed. Pour mixture over vegetables. Cover and refrigerate for 5 days before serving.
1 cup onion
1 cup green pepper
2 cups sugar
1 cup vinegar
1 Tbsp. salt
1 Tbsp. celery seed
Cut cucumbers, onions, and green pepper very thin. Combine sugar, vinegar, salt, and celery seed. Pour mixture over vegetables. Cover and refrigerate for 5 days before serving.
Squash Bread
1 1/2ups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups zucchini or summer squash, shredded
2 eggs, well beaten
3/4 cup sugar
1/2 cup oil
2 tsp. vanilla extract
Preheat oven to 350 degrees. Mix flour cinnamon, baking powder, and baking soda thoroughly. In a separate bowl, combine beaten eggs, sugar, oil, and vanilla. Beat about 3 minutes. Stir in squash. Add dry ingredients, mix just until ingredients are moistened. Pour into well-greased loaf pan. Bake 40 minutes or until toothpick comes out dry.
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups zucchini or summer squash, shredded
2 eggs, well beaten
3/4 cup sugar
1/2 cup oil
2 tsp. vanilla extract
Preheat oven to 350 degrees. Mix flour cinnamon, baking powder, and baking soda thoroughly. In a separate bowl, combine beaten eggs, sugar, oil, and vanilla. Beat about 3 minutes. Stir in squash. Add dry ingredients, mix just until ingredients are moistened. Pour into well-greased loaf pan. Bake 40 minutes or until toothpick comes out dry.
Eggplant Casserole
1 large eggplant, unpeeled
1/2 pounds sliced mushrooms
1 1/2 cups tomato sauce
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Place eggplant in a large pot of boiling water, reduce heat and simmer 10 minutes. Drain and cool. Cut into slices. Place in a greased casserole dish with mushrooms and tomato sauce. Combine bread crumbs and cheese. Sprinkle mixture on top of casserole. Bake for 40 minutes. Makes four to six servings.
1/2 pounds sliced mushrooms
1 1/2 cups tomato sauce
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Place eggplant in a large pot of boiling water, reduce heat and simmer 10 minutes. Drain and cool. Cut into slices. Place in a greased casserole dish with mushrooms and tomato sauce. Combine bread crumbs and cheese. Sprinkle mixture on top of casserole. Bake for 40 minutes. Makes four to six servings.
