Zucchini caserole

August 6, 2009 at 10:56 pm (cooking, recipe)
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I have found the ultimate zucchini casserole.  It is a meal in its self, and it is really easy to do. So, without further ado……

My Favorite Zucchini Casserole (It makes a lot, so invite all of your zucchini lovin’ friends over.)

Cut 2 medium or 1 large zucchini into chunks, put it in a bowl and sprinkle some salt over it while you fix the sauce.

For the sauce:  cut up 1 onion, some pepper( green sweet or hot depending on how spicy you like it) and  a few cloves of garlic. Saute these in some butter or olive oil till tender. Add a can of diced tomatoes (or canned spaghetti sauce) to the onions and peppers and garlic and let it simmer for about 15 minutes to get thickened.  If you did not use canned sauce, you mnight want to add some Italian seasonings to give it some zing.While that is thickening, drain the water off of the zucchini and put it in a casserole dish, sprinkle generously with parmesan cheese, salt and pepper to taste. When the sauce is thickened a bit pour it over the zucchini and then put some grated cheese (mozzerella, or cheddar either one will work) . Place the casserole in a 350 degree F oven for 45 to 50 minutes. Cool a bit so it won’t burn off the roof of your mouth and then enjoy!

Hope you like it! I made the sauce today out of fresh tomatoes and peppers from the garden, Yummy!

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I’m going BANANAS!

January 13, 2009 at 12:14 am (cooking, recipe)
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Hey all,

Sorry I haven’t posted lately but I was blessed with two cases of bananas that were ripe and ready to go!  I have been drying bananas, freezing bananas, making banana bread, making banana pudding, making banana muffins, and eating bananas!! My son (who hates bananas) has been staying in his room and not talking to me too much with all of the banana smell permeating the house.

Since I have banana on the brain right now, here are some of my best banana recipes.

Dried Bananas

If you have a dehydrator, this is the best  way to store bananas. They don’t require much space and they will keep for a good long time. I always spray my trays with cooking spray before I start to keep the bananas from sticking.  Slice the bananas and put them on the tray, ( you can dip them in lemon juice and water if you want them to retain their color better) follow your dehydrator’s instructions and you will have dried bananas. These are a great survival food and are good in trail mix, and can be put into oatmeal while it is cooking for a breakfast treat!

Frozen Banana’s

This is my favorite way to do bananas. If I want to put some up for breads and such I will just peel them and put the required amount into a quart freezer bag and freeze. (usually 4 per bag) That way they are pre-measured and ready to use.

For smoothies and such I will put the peeled bananas on a cookie sheet and freeze them individually, then put them in a freezer bag so that they can be taken out individually.

If you cut the bananas in half and put a Popsicle stick in them before you freeze them, then you can have banana pops. Dip them in melted chocolate or magic shell and oh my, heavenly! and healthy too, can’t get better than that.

Banana Bread

2/3 cup salad oil

1 cup mashed bananas (3 or 4)

4 Tablespoons sour milk or buttermilk

2 eggs

1 1/2 cups sugar

1 teaspoon baking soda

1 1/2 cups flour

1 cup chopped nuts

Mix all ingredients. Grease and flour loaf pans (1 large or 2 small). Bake at 325 degrees F for 1 to 1 1/2 hours.

Banana bread is one of my favorite foods, I personally love it for peanut butter sandwiches, or just plain for a snack or desert.

Bananas are so good for us, and can be used in so many ways.  Have one today and smile and be happy!

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Basic Camper’s Mix

January 2, 2009 at 9:43 pm (camping, cooking, recipe)
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This is a great recipe that I make when we go on camping trips. It will make about 2 breakfasts for our crew (there are six of us when we are all together).  I got this recipe a long time ago from some ancient cookbook that my mom had. The mix makes a heavy, hearty pancake that will stay with you for a long while. So without further ado, here is the recipe and the pancake recipe that goes with it.

Basic Campers’ Mix (makes 7 1/2 cups)

4 1/2 cups sifted flour

3 tablespoons baking powder

2 teaspoons salt

1 cup shortening, soft

1-11/2 cups quick or old fashioned oats, uncooked

Sift together flour, baking powder, and salt into large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Store in airtight container in cool dry place until ready to use.  (A gallon freezer bag in the freezer works for me)

Oatmeal Flapjacks (makes 12-18)

3 cups basic campers mix

3 tablespoons sugar (or honey, or leave out, I do)

2 cups milk

2 eggs

Combine Basic Campers’ Mix and sugar. Add milk and eggs; stir until just blended. Pour batter onto hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are dry. Serve with butter and syrup. These also make an awesome peanut butter and jelly sandwich when there are leftovers.

It is really nice to have a hearty breakfast when camping.  Substitutions can b e made to make this recipe even more convenient by adding about 2 cups  of powdered milk and the equivalent of 4 powdered eggs. That way all you have to add to the basic mix is water, making it handy for back packing, and also a good survival food. Just break out the folding stove and sierra cup and you can have a hot meal anywhere.

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