Garden Toss

Well, it is gardening time of the year, where everything starts to ripen. So I decided to post a easy recipe that you can use some of your garden veggies!

Ingredients:

1/4 cup olive oil, take out 2 extra TBSP of oil and set to the side.

1 medium Zucchini squash, cubed (make sure to cut all of the seeds out)

1 medium Yellow squash, cubed (also take seeds out)

2 medium Green peppers, cut in strips

2 small onions, cubed

Garlic powder

Cracked Black pepper

1 1/2 boxes Rotini Noodles

Directions:

• In a medium fry pan, heat 1/4 cup olive oil.


• Add in all veggies and saute'.


• Meanwhile, make noodles according to package.


• Sprinkle Garlic powder and Cracked Black Pepper into veggie mix.


• When noodles are done, drain, and add the 2 TBSP of Olive Oil- cover.


• Check veggies, if they are hard, keep them on a little longer, if they are soft and starting to brown, turn them off and mix in with the noodles. Sprinkle a little more garlic on top and serve.

Makes 8-10 servings.

ENJOY!

Mock Apple Crisp

Ingredients:

8 cups *zucchini peeled and cubed
1/2 cup lemon juice
3/3 cup sugar
1 tsp. nutmeg
2 tsp. cinnamon
1-1/3 cups brown sugar
1 cup old fashioned oats
1 cup flour
2/3 cup cold butter

Directions:

• Heat oven to 375 degrees. Spray a 13x9x2 baking dish and set aside.
  
• In a large bowl mix together the chopped zucchini with the lemon juice, sugar and spices. Pour in baking dish.
  
• In a small bowl mix together the old fashioned oats, brown sugar and the flour. Cut in the butter until mixture is crumbly. Sprinkle over the zucchini mixture.
  
• Bake uncovered for 45-50 minutes. Or until bubbly. Serve warm or cold with vanilla ice cream or whipped topping.

*It is better to use larger zucchini, because it is firmer

Zucchini is so versatile! This recipe is a great way to use up all the zucchini in your garden. Don't tell your family this isn't really apple crisp. See if they can tell! When I made it for our family the first time, they would not have guessed it was zucchini! In fact after eating it all, and enjoying it, one of the members of my family exclaimed "No way! I don't even like zucchini!" :)

Beef Stroganoff with Eggs Noodles and French Style Garlic Beans

6-8 LB. Pot roast

Cooked noodles
2 Beef Bouillon cubes
1 c. Boiling water
1/2 c. Ketchup
2 Tbs. Worcestershire sauce
2 Tbs. Instant Minced Onion
2 tsp. Salt
1 tsp. Pepper
1 can (14 oz.) Mushrooms (reserve liquid)
1/2 c. Flour
2 c. Sour cream

1. Dissolve Bouillon cube in water. Add ketchup, Worcestershire sauce, instant minced onion, salt and pepper. Pour mixture over pot roast, cover tightly and cook slowly for 3-4 hours or until meat is tender.
   
2. Remove pot roast to platter.
   
3. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to equal 1 cup, blend with flour and use to thicken gravy. Add mushrooms.
   
4. Serve pot roast with noodles and gravy.

Green Beans
Fresh or frozen green beans
1/4 c. butter
1 medium onion
1-2 tsp. garlic powder
In a large skillet or wok melt butter on medium heat. Add onion. Cook and stir until tender. Add beans, cooking and stirring until heated through, about 8 minutes. Sprinkle with garlic powder. Stir once more. Serve.

Hearty Vegetable Soup

This recipe is easy, healthy, inexpensive, and delicious! ...now what more could you ask for?


Ingredients

• 1 can (46 oz.) of vegetable (or tomato) juice
• 4 cups water
• 1 medium head green cabbage, finely chopped
• 1 medium onion, sliced
• 6 or 7 carrots, sliced (about 2 cups)
• 3 medium stalks celery
• 3 tblsp instant beef or chicken bouillon

Directions:
Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.

Yield: 16 servings (about 1 cup each)

Taco Soup
1 lb ground beef
1 taco seasoning packet
46 oz (6cups) tomato juice
16 oz. Frozen veggies
1 can chili beans
3 oz tomato paste
Bring everything to a boil. Simmer 20-25 minutes, stirring occasionally. Top with crushed chips and cheese. Delicious! Also you can put sour cream in it! YUMM! :)

Zucchini Cookies

A good way to hide zucchini!

1 c. butter or Crisco
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. rolled quick oats
2 c. coarsely shredded, unpeeled zucchini
1 c. chocolate chips
1 c. butterscotch chips

Preheat oven to 350. Cream butter and sugar together until fluffy. Add egg and vanilla. Beat well. Combine flour, cinnamon, baking soda and salt. Gradually add dry mixture. Mix well. Stir in oats, zucchini, and chips. Drop by tablespoon about 2" apart on ungreased cookie sheet. Bake 10-12 minutes or until golden.

Calypso Burritos

Although this recipe may sound a little "different", it's really good. Our family (except for one) loves it. We like to use our electric skillet for this recipe.

4 sm. zucchini , shredded
4 med. carrots
1 med. onion
2 tsp. oil
2 cans kidney beans, drained and rinsed
2 cans black beans, drained and rinsed
3 c. frozen corn, thawed
4 Tbsp. taco seasoning
2 c. shredded mozzarella
16-20 flour tortillas, depending on how much filling you put in each tortilla

In a large skillet over medium heat, cook zucchini, carrots and onion in oil for 5 minutes. Stir in beans, corn, and taco seasoning. Cook and stir for 5 minutes. Remove from heat, stir in cheese. Spoon into center of tortillas and fold. Serve with salsa and sour cream. Enjoy!

Zucchini Fritters

I've decided to post several recipes that have zucchini in them. Our garden continues to supply us with plenty of zucchini each day. :)

4 c. zucchini, grated and drained
2 eggs
3/4 c. flour
1 tsp. pepper
2 tsp. salt
1 sm. onion, chopped fine

Mix the above ingredients well. Shape into patties and fry in lightly greased skillet on medium heat until golden.