September 12, 2009

Zucckies (Zucchini cookies)

Erika in Colorado, 1 Sept 09, PWYF Forum

1 c butter
2 c sugar
2 eggs
1 t vanilla
2 cups grated zucchini
3 1/2 c oats
2 c whole wheat flour (although white works, too)
1 t salt
2 t cinnamon (a little nutmeg is good to add also)
1 t baking soda
1 c raisins

Beat butter & sugar together until creamy. Beat in eggs and vanilla. Mix dry ingredients together then add to the butter mixture. Stir in zucchini, oats, and raisins. Mixture will be very dry and difficult to stir, but cookies turn out moist (almost cake-like). Drop onto GREASED cookie sheets & Bake at 360 degrees (F) for 10-12 minutes.

Zucchini and Sausage Pasta

Erika in Colorado, 1 Sept 09, PWYF Forum

Saute zucchini with olive oil and garlic till tender; add cooked Italian link sausage cut into bite-sized pieces. Serve over spiral noodles.

Zucchini Mushroom Couscous with Cheddar

Erika in Colorado, 1 Sept 09, PWYF forum

This is something I made up for lunch one day:

3 servings couscous made with chicken broth

Saute together:
1/2 c zucchini, 1/2 c mushroom, 1-2 cloves minced garlic, splash of olive oil, dash of basil, dash of oregano

Mix sauteed veggies with the couscous and then stir in 1c shredded cheddar cheese.

Zelma’s Rhubarb Cobbler

Erika in Colorado, 29 May 09, in ‘Summer Foods’ topic

4c cut rhubarb (about 1/2 inch by 1 inch pieces)
Place rhubarb in a 9″x14″ cake pan.
Cream together 3/4c sugar and 3T butter. Add 1/2c milk alternately with 1c flour, 1t baking powder, 1/4t salt; add to creamed mixture and pour over rhubarb. Mix 1c sugar and 1T corn starch and 1/4t salt; sprinkle over cake batter. Pour 1c boiling water over all. Bake 1 hour at 375 degrees.

Sour cherries may be used in place of rhubarb. (Although I’ve never tried it this way, I’m sure it would be good.)

Keep in mind that this is meant to be a tart dessert, so if you like sour cherries, lemons, etc, you’ve hit the jackpot.

Swedish Meatballs

Erika in Colorado, 10 Feb 09, Recipe Thread

1 pound ground beef (higher fat content holds together better)
1 small potato (boiled and mashed)
1 egg beaten
1/2 c breadcrumbs (usually two heels from a loaf)
Salt and Pepper to taste
1 T dried parsley
3-4 green onions chopped (which I, sadly, have to leave out now)
1 T cornstarch
1/4 sour cream (or heavy cream)
Mix all above, roll into balls, and fry in butter. Make a white sauce with the drippings and add a little bit of nutmeg (2 T butter/drippings, 2 T flour, 1.5 cups light cream, dash nutmeg).