Zucchini Recipes!

Tis the season for zucchini!  Before you doorbell ditch your extras to your neighbors try these recipes:

Baby Zucchini Pies
4 cups shredded zucchini
(2-3 small to med zucchinis)
2tbs butter/margarine
1/2 tsp salt
1/4 tsp basil
1/4 tsp garlic powder
(Or fresh minced garlic)
1 cup shredded onion
2 tsp parsley
1/4 tsp oregano
Salt and pepper to taste

Sauté' all the above for about 10 minutes (until most the juice cooks out).  Add 1lb cooked hamburger or sausage (I like hamburger- my husband prefers sausage- sometimes I do half and half).  Mix in 8oz shredded mozzarella.  Open 2 packages of Pillsbury crescent rolls. Flatten them out into their triangles.  Brush them very lightly with yellow mustard (if you hate mustard you can skip this step).  Spoon a tablespoon or two of the filling onto each triangle and then pick up each corner and pinch closed into little pockets.  Bake on a cookie sheet at 375 for 13-15 minutes or until light golden brown.  Let sit for 5 or 10 minutes before serving.
You can also use this same amount to make one large pie in a pie tin using only one package of crescent rolls as a bottom crust.


This is a summer tradition I grew up loving.  My mom always made the big pies but my kids love the little pockets better.  These are actually really tasty as leftovers for some reason- the way they set up in the fridge or something.  Also I avoid using large zucchinis- too juicy!

Summer Delight
(I am sorry this isn't an exact recipe- you just sort of throw in what you have- but it is fast and really tasty!)
Fill you pan with cubed yellow squash, zucchini, onions, etc.  Sprinkle with parsley, basil, and oregano (garlic, salt and pepper optional).  Sauté' for about 10 minutes.  Add cooked sausage and cubed tomatoes and cook just until hot.  Serve.  I use the precooked sausage links for this recipe and then just slice them up into circle chunks to add (I warm them up separate first).


An Easy Summer Dessert
1 large vanilla yogurt
1 large cool whip
1 small box instant vanilla pudding
1 bag frozen raspberries

Mix the yogurt, cool whip, and pudding powder.  Stir in the frozen raspberries and serve in cups.  Would also be tasty in a graham cracker pie crust. 

Shared by Brenda

Chicken Pot Pie

For Filling
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up

Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.

For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk

If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.

If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.

Submitted by Shanae

Pie

Apple Pie
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled

Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.

Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter

Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook

Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home

October Cooking Club

Spiral Apple Dumplings – Better Homes & Gardens
2 c granulated sugar
2 c water
1/4 c margarine or butter
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 c shortening
2/3 c milk
1/4 c granulated sugar
1/2 tsp ground cinnamon
3 c shredded, peeled cooking apples (3-4 medium), such as Golden Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin

For sauce, in a large saucepan, combine 2 cups sugar, the water, butter, 1/4 tsp cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups of sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender or cuisinart, cut in shortening until pea size. Make well in center. Add milk all at once. Stir just until moistened. Knead doug on a lightly floured surface 10-12 strokes or until nearly smooth. Roll out to 12x10 inch rectangle.
For Filling, combine 1/4 cup sugar and 1/2 tsp cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from the long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Spoon half of sauce over dumplings. About half way through baking time spoon rest of sauce over dumplings so they don’t dry out. Bake in a 350*F oven about 50 minutes or until golden.
Shasta

Bugles Treat
2 c brown sugar
1 c butter
1 c corn syrup
1 can sweetened condensed milk
1 bag Bugles

Spread Bugles on top of wax paper. Cook the first four ingredients for 4 minutes until mixture is at the soft ball stage. Pour mixture over Bugles and let cool. I think next time, I'll half the topping because it makes a lot.
Jessica

Butterscotch Apple Dip
1 can sweetened condensed milk
½ tsp. cinnamon
1 c. butterscotch chips, melted
¼ tsp. salt
2 tsp. vinegar

Combine and serve warm with apple pieces.
Kara

Pie Crust (Mom’s Best)
3 c. flour
1 egg
1 tsp. salt
1 ½ c. shortening (scant) – Butter Crisco
ice cold water

Combine flour and salt. Cut in shortening leaving some of mixture size of large peas. Beat egg and put in measuring cup. Add enough ice water to egg in cup to make ¾ c. liquid. Mix liquid in. Dough very moist. Divide in 6 equal parts for your crusts.

To bake single crust shell, preheat oven to 425 degrees and bake for about 10 minutes. This crust is very flaky and delicious.

Tip: Sprinkle mixture of 2 T. flour and 1 T. sugar on bottom of unbaked crust before adding fruit filling to keep crust from getting soggy.

Tip: These crusts are easiest to roll out when refrigerator cold.

These crusts can be frozen.
Yield: 6 – single crusts
Kara


Pumpkin Bread
(For muffins, use amounts in parentheses)
1 ¾ c. margarine (1/2 c.)
1 ¾ tsp. baking soda (1/2 tsp.)
2 2/3 c. sugar (3/4 c.)
1 tsp. salt (1/4 tsp.)
7 eggs (2)
1 ¾ tsp. cinnamon (1/2 tsp.)
3 ½ tsp. vanilla (1 tsp.)
1 tsp. nutmeg (1/4 tsp.)
7 c. flour (2 c.)
1 tsp. cloves (1/4 tsp.)
5 ¼ tsp. baking powder (1 ½ tsp.)
3 ½ c. pumpkin (1 c.)

Beat margarine, sugar, eggs and vanilla together. Add dry ingredients alternately with pumpkin. Mix in chocolate chips, if desired. Spoon into greased bread pans – 2/3 full. Optional: Sprinkle with chopped nuts and a little sugar. Bake at 350 degrees for 40-50 minutes (depending on pan size) or until toothpick comes out clean. (For muffins, bake about 15 minutes.)
Kara

Wings

Turkey Pot Pie
1 c carrots
1 c potatoes
1 c chicken broth
1 c half and half
2 cups turkey, cooked and cubed
1/8 t thyme
1/8 t pepper
1 t salt
4 T flour
4 T margarine or butter

In small saucepan melt butter, stir in flour, add half and half, chicken broth, and seasonings, cook until thickened. Place vegetables and turkey in unbaked pie shell in a 9 or 10 inch pan. Pour sauce over turkey and vegetables. Put top crust on and crimp edges. Bake at 425 for 30-40 minutes.
Submitted by Ie Mei

Turkey Divan
8-10 slices leftover turkey
1 (10 ½ oz) can cream of chicken
¼ tsp curry powder
1 (10 oz) pkg frozen or 1 lb fresh broccoli spears
2 Tblsp milk
½ c mayonnaise
1 c cheese, shredded

Steam broccoli until tender but firm. Arrange broccoli in bottom of casserole dish. Top with sliced turkey. In a medium bowl, combine soup, milk, mayonnaise, and curry powder. Pour over top of turkey and broccoli. Sprinkle with cheese. Heat casserole 15 to 20 minutes at 350. Serve with rice.
Submitted by Alison

Turkey Enchiladas
Flour tortillas
cooked turkey, shredded
1 can refried beans
Green onion, chopped
Cheese, shredded

Layer beans, turkey, onion and cheese in tortilla and roll-up. Repeat this until you have enough to fill a 9x13 dish.

In a seperate bowl, mix 8 oz. sour cream and 1/2 can cream of chicken soup. Spread sauce on top of tortillas. Pour 1 can Enchilada sauce (Old El Paso is great) around edges of dish. Top with cheese and extra green onion. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 20 more minutes. Let set five minutes before eating.
Submitted by Alison

Turkey Chow-Mein
2 1/2 cups left over turkey
1/4 cup butter
3/4 cup onion
1 1/4 cup water
1 cup celery
1 cup frozen peas (or fresh pea pods if desired)
1/2 tsp. salt
Sprinkle pepper
1 can bean sprouts (drained and rinsed)

Sauce:
1/2 cup cold water
1 1/4 Tblsp. cornstarch
2 Tblsp. sugar
2 Tblsp. Soy Sauce

Sear the turkey in the butter. The Crispier the better. Add onion and cook until onion becomes tender. Add water, celery, peas, salt and pepper. Cover and cook 5 minutes. Add one can of drained and rinsed bean sprouts. Combine ingredients for sauce in a separate bowl then add to turkey mixture. Bring the mixture to a boil then serve over rice and/or chow mein noodles.
Submitted by Taunya