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: Untested recipe from CSA newsletter! Ingredients 1⁄4 cup dry breadcrumbs 1⁄4 cup (1 ounce) grated fresh Parmesan cheese 1⁄4 teaspoon seasoned salt 1⁄4 teaspoon garlic powder 1⁄8 teaspoon freshly ground black pepper 2 tablespoons fat-free milk 2 1⁄2 cups (1/4-inch-thick) slices zucchini (about 2 small) Cooking spray Directions Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately. source: Strites Orchard Newsletter, July 4, 2011. BONUS Recipes!!! Here are 2 more zucchini recipes that I have tried & enjoyed in the past: https://www.allrecipes.com/recipe/222870/moms-zucchini-pancakes/ http://amysfinerthings.com/pineapple-zucchini-sheet-cake ** m...

Note: This is delicious for any meal of the day.  It also re-heats well in the toaster oven or microwave. Ingredients 1 unbaked pie shell 1/2 c  Mayonnaise  or  Miracle  Whip 1/2 c Milk 4 eggs, lightly beaten 8oz cheese (cheddar, swiss, mozzerella all work well) 14oz of cooked veggies (spinach, mushrooms, & onions is my favorite combo) 4oz cooked meat (ham or turkey) - optional Directions Set oven to 400degF. Whisk  Mayonnaise, Milk, and eggs together in a bowl. Put unbaked pie shell in a pie plate and place pie plate on a cookie sheet for easy transfer into the oven. Layer veggies, meat, and cheese into the pie plate. Slowly pour egg mixture over top of the veggies letting the egg get in between all the veggies. Bake covered for 45 minutes.  Uncover and bake for 10-15 minutes more. Remove from the oven and let set 5-10 minutes before cutting. source: inspiration from many online recipes, but I claim this as my own!

Note: This was so good. No need to change anything! Ingredients 2 pounds fresh spinach, washed and tough stems removed* 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg 1/2 cup heavy cream *Substitute 2 packages of frozen, plain spinach if you want Directions Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. (If you are using frozen spinach, just cook to package directions and drain like above.) 1) Melt the butter in medium saute pan over medium-high heat. 2) Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. 3) Add the spinach and cook, stirring, just until the liquid is released. 4) Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced ...

Note: Oops! No picture again. This was great because I just used the vegetables I had on hand - broccoli, peppers, and pea pods, but you use anything like. Also, I used pre-cooked chicken so that sped up the cooking time significantly. It had an adequate amount of sauce for Mike. This was about 4 servings. Ingredients 3-4 cups vegetables, cooked 1-2 cups pre-cooked chicken, cubed 1 to 2 garlic cloves, minced 1 c. water 1 tbsp. cornstarch 3 tsp. cider vinegar 3 tsp. hoisin sauce 4 tsp. soy sauce 2 tsp. instant chicken bouillon granules Directions 1) Heat a large skillet or wok over medium heat. Add garlic, chicken, and vegetables with a small amount of oil. Saute until warm. 2) Add water, cornstarch, cider vinegar, hoisin sauce, soy sauce, and chicken bouillon to a small bowl. Mix well. 3) Slowly pour the liquid mixture over the meat and vegetables. Cook to desired consistency. 4) Serve over white rice source: http://www.cooks.com/rec/doc/0,1639,146186-250192,00.html