Catherine's Recipe Box

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense.  Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers.  Ingredient list is PER ZUCCHINI, directions are generic for the whole thing.  No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens.  All needs to be baked at once in the end. ***vegetarian note*** Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately.  You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or  any other vegetables.  I even saw some recipes that used carrots and peas (those seemed very "down home...

Note: This is less of a recipe and more like instructions!  They are simple to put together and I had dinner on the table after about 5 minutes of prep work and 15 minutes in the oven.  Serve with normal breakfast fare. Ingredients 1 egg per egg puff 1 slice of ham or other deli meat per egg puff, thinly sliced 1 handful of shredded cheese (cheddar is my favorite, but any kind will work!) Optional - your favorite omelet fillings Directions 1) Preheat the oven to 375.  It will probably take longer for the oven to heat than for you to put these together! 2) Take out your muffin tin and line one cup with ham per egg puff you are making.  Spread them out if you are not using the whole pan. 3) Crack an egg into each lined cup.  If you prefer scrambled, scramble up the egg before you pour it in. *Optional Step* Put a few pieces of omelet fillings in each cup - a few pieces of pepper, mushroom or even more ham! 4) Top each cup with a handful of shredded ...

Note: This turned out quite well. I made a bunch of changes from the allrecipes recipe that is linked below as my original "source". I was really amazed at the flavor of the broth considering I just started with water and a bone! Total cook time - 2:30 hours. Ingredients 1 pound dry Navy beans 8 cups water 1/2 teaspoon salt (optional) 1 ham bone, with some meat on it 2 cups chopped carrots 3 stalk celery, chopped 1 cup chopped onion 1 teaspoon minced garlic 2 bay leaves 2 cups chopped ham (less if your ham bone has lots of meat left on it) ground pepper Directions Rinse th...