Recipes

From our kitchen to yours!

Featured recipes for the month of September 2012

Blueberry Zucchini Bread - Pepper Dip
The Dreamiest Peaches - Sauteed Peppers
Crunchy Pears - Crock Pot Stuffed Peppers
Grape Jelly - Turkey Apple Pasta Salad
Apple Bread - Mexican Chopped Salad
with Spiced Citrus Vinaigrette

Blueberry Zucchini Bread

Ingredients:
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries

Directions:

1.

Preheat oven to 350 degrees F (175 degrees C).

2.

Lightly grease 4 mini-loaf pans.

3.

In a large bowl, beat together the eggs, oil, vanilla, and sugar.

4.

Fold in the zucchini.

5.

Beat in the flour, salt, baking powder, baking soda, and cinnamon.

6.

Gently fold in the blueberries.

7.

Transfer to the prepared mini-loaf pans.

8.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.

9.

Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


Crunchy Pears

Ingredients:
  • 8 large firm pears
  • 1/2 cup orange juice
  • 1/3 cup orange marmalade
  • 1/3 cup reduced fat vanilla wafer crumbs
  • 1/3 cup finely chopped almonds
  • 1 ounce fat-free reduced-sugar vanilla or orange yogurt

Directions:

1.

Core pears from bottom, leaving steams intact. Peel pears, leaving a small amount of peel at stem end. Cut 1/4 in. from bottom to level if necessary. In a bowl, combine orange juice and marmalade; spoon over pears, letting excess drip into bowl. Set aside for sauce. Place wafer crumbs and almonds in a large shallow dish. Roll pears in crumb mixture to coat the bottom three-fourths of each pear.

2.

Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-45 minutes or until tender. Meanwhile, for sauce, combine yogurt and reserved marmalade mixture; refrigerate until serving. Serve with warm pears.


The Dreamiest Peaches

Ingredients:
  • 15 oz peach halves
  • 10 vanilla wafers, crushed
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, softened
  • 1/4 teaspoon ground cinnamon

Directions:

1.

Preheat oven on broiler setting.

2.

Place peaches hollow side up in a pie pan.

3.

In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly.

4.

Sprinkle over peaches.

5.

Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.


Grape Jelly

Ingredients:
  • 5 cups grape juice (about 3-1/2 pounds Concord grapes and 1 cup water)
  • 1 package powdered pectin
  • 7 cups sugar

Directions:

1.

Sort, wash, and remove stems from fully ripened grapes.

2.

Crush grapes, add water, cover and bring to a boil on high heat.

3.

Reduce heat and simmer for 10 minutes.

4.

Extract juice by placing fruit in a damp jelly bag, fruit press, or a double layer of cheesecloth.

5.

Clear jelly comes from drippings; a higher yield is produced by squeezing the bag.

6.

To prevent formation of crystals in jelly, allow juice to stand in refrigerator overnight. Strain through cheesecloth to remove crystals.

7.

Measure juice into a kettle.

8.

Add pectin and stir well.

9.

Place on high heat, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

10.

Add sugar, continue stirring, and bring again to a full rolling boil. Boil hard for 1 minute.

11.

Remove from heat; skim off foam quickly.

12.

Pour jelly immediately into hot containers to 1/8-inch of top.

13.

Adjust 2-piece lids. Stand jars upright to cool.

 

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota


Pepper Dip (Servings: 20)

Ingredients:
  • 2 Green Peppers – medium-sized, chopped
  • Red Pepper – medium-sized, chopped
  • Yellow Pepper – medium-sized, chopped
  • ½ lb Zucchini – chopped
  • 4 T Olive oil
  • 4 T Red wine vinegar
  • 1 cup Black olives – pitted, coarsely chopped
  • 1 cup Tomatoes – large, chopped
  • 2 T Parsley – fresh, chopped
  • 12 oz Artichoke hearts – marinated, drained
  • 5 cloves Garlic – chopped
  • 4-6 oz Feta cheese, crumbled
  • Salt - to taste
  • Pepper - to taste

Directions:

1.

Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper, and feta cheese in a large bowl.

2.

Mix well.

3.

Serve with baguettes or tortilla chips.


Sauteed Peppers (Makes 4 Servings)

Ingredients:
  • 3 Medium bell peppers* (about ¾ pounds)
  • 1 T chopped fresh parsley
  • 1 T chopped fresh or 1 tsp dried basil leaves
  • 1 T olive or vegetable oil
  • ¼ tsp salt
  • clove garlic, crushed
  • ¼ cup sliced ripe olives

Directions:

1.

Wash peppers; remove stems, seeds and membranes.

2.

Cut into 1-inch pieces.

3.

Heat parsley, basil, oil, salt, and garlic in 10-inch skillet over medium-high heat.

4.

Add peppers and olives.

5.

Saute 3 to 5 minutes or until peppers are crisp-tender.

 

*     Try mixing green, yellow, orange, red, or purple bell peppers to create a rainbow of colors.


Crock Pot Stuffed Peppers

Ingredients:
  • 6 Green Sweet Peppers
  • ½ Medium Onion
  • 1 lb Lean Ground Beef
  • 1 pkg Chicken Flavored Rice & Vermicelli Mix, rice-a-roni
  • 1 cup Frozen Corn
  • 1½ tsp Worcestershire Sauce
  • 1 tsp Salt
  • ¼ tsp Ground Black Pepper
  • 1 cup Shredded Mozzarella Cheese, low moisture, part skim) (4 ounces)
  • 1× 8-oz can Tomato Sauce
  • Nonstick Cooking Spray

Directions:

1.

Wash green peppers and cut tops off. Clean out seeds from inside of peppers. Chop the tops of the peppers and set aside.

2.

Chop the onion.

3.

Saute ground beef in skillet until lightly brown. Drain off grease. Add beef back to skillet and saute with chopped onions and chopped pepper tops until peppers start to soften.

4.

In medium bowl, add Rice-a-Roni, beef mixture, corn, Worcestershire sauce, salt, pepper, and cheese. Mix well.

5.

Scoop mixture evenly into the six peppers.

6.

Lightly coat the inside of the crock pot with cooking spray for easy cleanup. Place the filled peppers in the slow cooker. Pour the tomato sauce evenly over the peppers.

7.

Cook for 6 to 8 hours on low-heat setting or 3 to 4 hours on high-heat setting.


Turkey Apple Pasta Salad (Makes 24 8-ounce servings)

Ingredients:
  • 5 lbs turkey breast, cooked and diced
  • 1/3 lbcelery, diced
  • 1 lb cooked pasta shells
  • ¼ lb onion, diced
  • 2 quarts apples, diced

Dressing:
  • ½ cup oil
  • 1 T oregano, crumbled
  • 1 cup low-fat yogurt
  • 2-1/2 oz vinegar
  • 1 oz dijon mustard
  • 1 oz sugar 

Directions:

1.

Combine turkey, onions, celery, apples and drained, cooled pasta shells.

2.

Blend ingredients for dressing and pour over salad.

3.

Toss gently.


Apple Bread (Makes 2 loaves)

Ingredients:
 
  • 1 cup oil
  • 3 eggs
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 3 cups flour
  • 3 cups diced, peeled apples
  • 1 cup nuts

Topping:
  • 1 stick of margarine
  • 1 cup brown sugar
  • ¼ cup milk


Directions:

1.

Beat together in large mixing bowl: 1 cup oil; 3 eggs; 2 cups sugar

2.

Add: 1 tsp baking soda; 1 tsp cinnamon; 2 tsp vanilla; 3 cups flour

3.

Blend in: 3 cups diced, peeled apples; 1 cup nuts.

4.

Pour into 2 greased loaf pans.

5.

Bake at 325F for one hour.

6.

Pour topping over bread 10 minutes before bread is done baking.

Topping

 

1.

Stir over medium heat until boiling.

2.

Boil for 3 minutes.

3.

Pour over loaves.


Mexican Chopped Salad with Spiced Citrus Vinaigrette (Serves 10)

Ingredients: (Vinaigrette)
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • ⅛ tsp Cayenne, optional
  • 1 tsp Minced Fresh Garlic
  • ¼ cup Fresh Orange Juice, plus ½ tsp finely grated orange zest
  • ¼ cup Fresh Lime Juice, plus ½ tsp finely grated lime zest
  • 1 Shallot, minced
  • 1½ Tbsp Agave Syrup or Honey If You Can’t Find Agave
  • ⅓ cup Extra Virgin Olive Oil 
  • Sea Salt & Freshly Ground Pepper

Salad:
  • 2 cups Halved Grape Tomatoes
  • 2 cups Peeled & Diced Jicama
  • 1 can Black Beans, rinsed and drained
  • 1½ cups Peeled, seeded and chopped avocado
  • 1 Each, thinly sliced red, yellow and orange bell peppers, roasted
  • 2 cups Edamame, roasted*
  • 2 cups Corn, fresh or frozen (thawed), roasted*
Garnishes:
  • 1 cup Crumbled Queso Fresco
  • ⅓ cup Chopped Fresh Cilantro
  • ¼ cup Chopped Scallions
  • *toss Edamame & Corn With Canola or Grapeseed Oil.
Directions:

1.

Spread Out On a Baking Sheet.

2.

Roast, at 425 for 10-15 minutes.

3.

To make vinaigrette, toast cumin and coriander seeds in a small skillet, over medium high heat, for 2 minutes or until fragrant and lightly toasted. Grind in a spice grinder or clean coffee grinder. Place spices in a mini food processor, along with cayenne, garlic, orange juice and zest, lime juice and zest, shallot, agave, and olive oil. Puree. Season generously with salt and pepper.
Arrange salad ingredients in sections on a large serving platter; drizzle with vinaigrette, sprinkle with queso fresco, cilantro and scallions.


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