Kwixland Cookbook August 16th

Latest recipes (August 16th)...

Fried Zucchini

Ingredients:
1 lg egg, beaten
1/3 cup low-fat milk
1 cup flour
salt and pepper, to taste
6 zucchini, cut steak fry-style
1 cup olive oil, or canola oil

Directions:
In a bowl, mix egg, milk, flour, salt and pepper until smooth. If too thick, add water. If too thin, add flour. Dip zucchini in batter.
Deep fry in hot oil. Serve with tomato sauce or TsaTsiki sauce.

Sherry Monfils, cooks.com

Zucchini Casserole

Ingredients:

1 med onion chopped, saute in 1/2 stick oleo or butter
2 cups diced zucchini
1 cup of minute rice, uncooked (can precook if desired)
1 can cream of chicken soup
1 cup milk
1/2 cup shredded cheddar cheese

Directions:
Mix all ingredients except cheese
After mixing, place in a baking dish, then sprinkle cheese on top
Bake in a 350 degree oven for 1 hour

Kathleen Barnes, Centralia


Easy Polenta with Tomato Sauce

Ingredients:
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

Directions

Preheat the oven to 350 degrees. Grease a 9 inch square baking dish.
In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

allrecipes.com


Pickle Relish

Ingredients:
1 peck cucumbers
8 onions
6 red or green peppers
1 handful canning salt
7 cups sugar
1 qt. vinegar
12 whole cloves
1 tbsp. mustard seed
2 tbsp. turmeric
1 tsp. ground allspice
1 spice bag

Directions:
Grind up cucumbers, onions and peppers to desired relish consistency.
Add 1 handful canning salt and mix with vegetables. Pour into a plastic pan (works best) and let it sit overnight.
After marinating, drain and rinse vegetables in water about 3 times, pressing out water well each time.
Put vegetables in a big pan, add sugar, vinegar, and a spice bag including cloves, mustard seed, turmeric, and allspice.
Cook all ingredients on a low, slow heat for 50 minutes. Remove spice bag.
Can relish mixture while hot.

Jean Robb

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(request) blackberry dessert, served at New Hope Methodist Church recently

(request) cooked cake icing, had peanut butter and sugar and evaporated milk cooked in a large cast iron skillet, almost like fudge, put on a chocolate cake

(request) blackberry topping for a plain cheese cake

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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).