Zucchini Brownies

~Tracy Larson

Serves 24 (makes one 9 x 13 pan)

Ingredients

• 1/2 cup vegetable oil

• 1 1/2 cups white sugar

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups shredded zucchini

• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. Note: The batter is dry, but don’t worry, the zucchini adds tons of moisture and they will turn out like fudgy brownies. For more cake like texture, add one egg

Stuffed Zucchini

~Shauna Pusey

6 med. Zucchini

½ onion, minced
2 tbsp butter

2 tomatoes
1/3 c. fresh Parmesan Cheese

¾ c. buttered breadcrumbs

Cut raw zucchini in half, lengthwise. Scoop inside and mix with onion. Stir and mash gently as you sauté in butter. Add peeled, chopped tomato and salt and pepper to taste. Cover and cook 5 min on med/low. Fill zucchini shells with mixture and place in buttered baking dish. Sprinkle with breadcrumbs and fresh cheese. Bake 20 min at 350 uncovered.

Sausage and Veggie Casserole

~Shauna Pusey

1 reg. package Jimmy Dean Sausage

1 large onion, finely chopped

2 sticks celery, finely chopped

¾ c. chopped yellow pepper
1 c. fresh chopped spinach

4 large tomatoes,sliced with juice
1 tsp. salt

2 med. Peeled potatoes, sliced in thin circles, red potato possibility

¼ tsp fresh ground pepper

1 ½ C. milk plus 1 tsp. dry mustard

¾ c. sliced almonds
1 c. grated cheddar cheese

Lightly brown sausage and drain fat being careful to keep sausage moist. Sauté onion, celery and chopped yellow pepper in 1 tbsp. butter until slightly soft. Mix with sausage. Lightly butter 9x13 Pyrex and layer bottom with potatoes. Scatter spinach over top. Pour milk mixture over veggies.
Layer with tomato slices. Sprinkle salt and pepper. Spoon sausage mixture over all. Sprinkle sliced almonds, then grated cheese. Cover with foil and bake 50-55 min at 350 degrees. Don't bake too long.

Heavenly Veggies

~Shauna Pusey

2 tsp. butter

3 C. Broccoli tops-no stems
½ C. chopped onion

1 (8oz) can water chestnuts
4 carrots, cut into 1 in. diagonal slices

3 C Cauliflower florets

Sauté onions and water chestnuts in butter until tender. Add remaining
veggies. Add ¾ cup water and cover with tight lid to steam veggies until
crisp- about 6 minutes. Drain and put in buttered casserole dish.
Topping
1 c. (1/2 pint carton) whipping cream 1 c. Mayo
1 c. grated med cheddar cheese ½ c grated Parmesan cheese
Whip cream. Then fold in mayo and cheeses and gently fold in veggies. Bake
for 45min. at 350 degrees until slightly golden brown. Delicious!

Ratatouille

~Shauna Pusey

A Yummy Hot Dish Using Your Fresh Garden Vegetables

4 med. Ripe tomatoes (I prefer to remove the skins)-Place very thin slices
of tomato retaining all juice, in a medium bowl and break apart slightly
with fork.
Stir ¼ c. Salad oil, 1 ½ tsp. salt, 1 generous tsp. crushed, fresh or dry
basil, ½ tsp. freshly ground pepper and add to tomatoes and set aside.

Wash and prepare the following vegetables:
Cut 3 small zucchini and 3 small crookneck squash into ¼ inch circles. Set
aside.

Wash and cut the following vegetables and blanch in a large kettle of
boiling water that barely covers all for about 5-6 minutes. All vegetables
should still be crisp (do NOT cook through).
*1/4 lb. green beans with both end tips snapped off, 2 large carrots, peeled
and cut in ¼ inch circles, 1 large white potato, peeled and cut in ¼ inch
circles, 2 medium onions peeled and cut in ¼ inch circles, 1 yellow or green
bell pepper cut in 2 inch squares, 2 stalks celery cut in ½ inch slices, and
1 small eggplant peeled and sliced in ¼ inch circles. Using a colander,
drain off all water after blanching.

Generously butter a large glass 10x13 or 15 casserole, and arrange layers in
the above order*, starting with beans. Drizzle 3 tbsp. melted butter across
top. Then, sprinkle top with 1 pk of Good Seasons Italian Dressing mix.
(this is a must) Stir tomato mixture slightly and pour slowly over veggies,
coating as much as possible, but do not stir through. Cover with foil and
bake at 375 degrees for 40 min. Remove from oven and remove the foil
covering.
Gently lift top layer, and add the zucchini, yellow crookneck squash, (and
fresh, sliced mushrooms if desired)

1. Return to oven uncovered. Bake 20 min more until veggies are tender.
Some may prefer their veggies a little firm or crisp. Check after 10 min.
Sprinkle with fresh grated Parmesan cheese. Yummy served with
butter/toasted French bread slices.

OR ********************A Favorite Sauce in French Chef's
tradition**********
2. Add this mixture to casserole before it is returned to the oven.
This is a delicious addition as a true French touch to the above Ratatouille
recipe:

Beat thoroughly together, 2(8oz) very soft cream cheese, 1 can cream of
chicken soup and scant ½ soup can of milk over med. Heat. When creamy
mixture is hot and smooth, not boiling, pour over top and gently lift into
vegetable casserole. Cover again and return to oven for 20 min. or until
topping is bubbly and vegetables are tender, as you prefer.

Cooked slices of chicken breast, tender beef strips or slices of Italian
sausage may also bee added to garnish.
Serves 8 (or 12 if vegetables are increased).
After dinner, watch the movie "Ratatouille with the family.