Vegetable Pasta

2 lg Zucchini
2 lg tomatoes
4 cloves of garlic
olive oil
mushrooms (optional)
1 lg onion
fresh basil
salt and pepper to taste
1 can chicken broth
splash white wine
Asparagus

Cut up vegetables and saute in olive oil. When the vegetables are soft add chicken broth and wine simmer for 20 min., stir in basil.  Serve over your favorite pasta with grated parmesean cheese.

The Perfect Pizza Dough & Tomato Basil Squares

The Perfect Pizza Dough

1 Tbsp. sugar

1 cup warm water (110°F - 115°F)
1 - 1/4 oz. envelope - Active Dry Yeast, (or 2 1/4 Tsp)
1 - 1/2 tsp. - salt

2 Tbsp. - Extra Virgin Olive Oil

3 cups bread flour

extra flour

extra olive oil

Pour the warm water into a small mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

In a large bowl measure the flour, salt, and olive oil. Add the liquid and stir. The dough mixture should now be fairly thick.Begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Knead it 10-12 times until smooth.

Coat the ball of dough with olive oil and Let rest for 10 minutes.

Roll dough out onto a baking stone when ready.

Tomato Basil Squares
1 pizza crust : see above
Combine the following and spread onto prepared pizza crust:
2/3 cup mayonnaise
3 Roma Tomatoes, chopped
1/4 onion, chopped
1/2 cup basil leaves, cut
2 cloves garlic
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Bake for 20 minutes in a 400 degree oven.

Chipotle Chicken Cornbread Cups

1 cup (4 oz.) grated cheddar cheese

1 pkg. (7.5-8.5 oz) corn muffin mix (or you can make from scratch using 1 cup yellow corn meal and 1 Tbsp. sugar)

1 cup (8 oz.) sour cream, divided

¼ cup all purpose flour

2 Tbsp. Chipotle Seasoning (I used Mrs. Dash)

1 small red bell pepper, finely diced

1-2 green onions with tops (about ½ cup thinly sliced)

1 ½ cups finely diced cooked chicken

Additional sour cream (optional)

Snipped fresh cilantro (optional)

Preheat oven to 350 degrees. Combine cheese, muffin mix, ¼ cup of the sour cream, flour and 1 Tbsp. of the Chipotle Seasoning; mix to form a thick batter.

Spray wells of the mini muffin pan with nonstick cooking spray. Divide batter evenly among the wells. Bake 14-16 minutes.

Meanwhile, place the red pepper and onions in a nonstick skillet and cook 2-3 minutes until pepper begins to soften. Add chicken and remaining 1 Tbsp. Chipotle seasoning to pan; cook and stir 2-3 minutes or until heated through. Add remaining ¼ cup sour cream. Mix well.

Remove muffins from the oven. Immediately press the tops of the muffins down to form little cups. (If you have a mini-tart shaper, this works well). Cool in the pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among the cups. Top with additional sour cream and sprinkle with the cilantro, if desired.

24 servings:

Calories 100, Total Fat 4.5 grams, Saturated Fat 2.5 grams, Cholesterol 20 mg, Carbs 8 grams, Protein 5 grams, Sodium 180 mg, Fiber 0 g.

Zucchini Bread

Prehat Oven to 375 degrees

3 eggs
1 cup oil
2 ¼ cups sugar
2 cups grated/peeled zucchini
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons cinnamon
3 cups flour
3 teaspoons vanilla
1 cup chopped nuts

Beat eggs until light & fluffy. Add sugar, vanilla & oil. Blend well. Stir in grated zucchini. Sift flour, baking powder, baking soda, salt & cinnamon.

Fold in nuts. Pour into greased & floured Bundt pan. Bake at 375 for 1 hour until done.

Viennese Apple Pie (Apple cake)

1/2 lb. butter
3/4 c. sugar
4 eggs
Dash salt
Rum to taste or 3/4 tsp. vanilla
1 1/2 c. flour
1/8 tsp. baking powder

Mix ingredients according to series, then put 1/2 dough into the bottom of a spring form pan. Put 10-12 cut apples (3 Large Roman Beauty) mixed with cinnamon, raisins on top (optional) then second 1/2 of dough and 1/4 pkg. almonds.

Bake 30 minutes at 375 degrees then turn down to 350 degrees for 50 more minutes. Sprinkle with powered sugar.

Note from Wendy:  (When we made this, I bought a dozen apples-I think they were Fuji. My Grandma always used Roman Beauty when she baked any apples. I just sprinkled the cinnamon over the apples until they were all lightly coated.


Sorry not real clear. I wrote the recipe as the card had it!!!)

Garlic Dills (Betty Crocker)

Note - the outside jars contain the garlic dills, the center jar contains Nana's pickles.

36 to 40 pickling cucumbers (3 - 3 1/2 inches)
7 1/2 cups water
5 cups vinegar (5 - 6% acidity)
1/2 cup plus 2 tablespoons pickling or non iodized salt
12 cloves garlic
6 heads fresh dill
6 slices onion, 1/2 inch thick

Wash and scrub cucumbers carefully. Cut 1/4 inch slice from blossom end of each cucumber. Heat water, vinegar and salt to boiling in Dutch oven. Place 2 cloves garlic, 1 dill head and 1 onion slice in each of 6 hot jars. Pack cucumbers in jars, leaving 1/2 inch headspace. Covering with boiling brine, leaving 1/2 inch headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes.

For regular dills, omit the garlic.

Nana's pickles

Note: Nana's pickles are the ones in the center jar.

Ingredients listed are per quart jar.

1 level Tablespoon non-iodized salt
1 level teaspoon pickling spices
1 whole dried red pepper
1 handful dill
2 whole cloves garlic cut up/smashed
1/2 teaspoon alum

Wash and sterilize jars. Wash unused lids in hot soapy water, rinse and keep hot.

Fill each jar with above ingredients and washed cucumbers, pack tightly, fill jar to neck.

Add cold tap water to top of jar.

Wipe moisture off top of jar then add hot lid, seal with ring and tighten as much as possible.

Turn upside down on brown paper overnight. In the morning, turn over and re-tighten any jars that leaked.

Store in a cool place.

Pickles are 1/2 done in 10 days and if you like them crispy, put them in the fridge to keep at this stage.

The longer they stand the stronger they get.

Note - Heidi Weinsoft gave me the same recipe the only difference is that hers did not call for the alum.

Enjoy!