August 2, 2010

Zucchini Bread

1 c. chopped walnuts
1 c. oil
2 c. shredded zucchini
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
2 c. sugar
4 eggs
1 c. raisins
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda

In large bowl, beat eggs until smooth. Add sugar and oil. Beat well. Add zucchini, nuts and raisins. Add dry ingredients and mix well. Pour into greased and floured loaf pans. Bake at 350F. for 55 minutes.

Catherine J. Michael
My Mom's recipe.

Bacon 'n Egg Lasagna

1 lb. sliced bacon, diced
1 lg. onion, chopped
1/3 cup. all purpose flour
1/2 to 1 tsp. salt
1/4 tsp. pepper
4 cups. milk
12 lasagna noodles, cooked and drained
12 hard-cooked eggs, sliced
2 cups (8oz)shredded swiss cheese
1/3 cup. grated Parmesan cheese
2Tbsp. minced fresh parsley

      In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towel's. drain, reserving 1/3 cup. drippings. In the drippings, sauté onion until tender. Stir in flour, salt in milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Spread 1/2 cup. sauce in a greased 13 x 9 inch. baking dish.
     Layer with four noodles, a third of the eggs and bacon, swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
    Bake, uncovered, at 350 F. for 35-45 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.
Serves 12

Cheddar Bacon Dip

1 pkg.(8oz) cream cheese, softened
1 cup.(8oz) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 Lg. green pepper, chopped
1 jar(16oz) taco sauce
2 cups (8oz) shredded cheddar cheese
1 lb.sliced bacon, cooked and crumbled
1/2 cup. jalapeños, minced
Tortilla or Taco Chips.

In a mixing bowl, beat cream cheese and sour cream. Spread in an ungreased 13 x 9 x 2 inch. dish or plate.
Combine onions, tomatoes, green peppers, jalapeños; sprinkle over the cream cheese layer. Pout taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon.
Serve with tortilla or chips. 12 servings

Potato Casserole

1 (2lb) bag frozen hash browns
1 (10-1/2oz) can. cream of chicken soup
1/2 cup. chopped onion
2 (8oz) cartons sour cream
1 tsp. salt
1/2 tsp. pepper
1/2 cup. margarine, melted
1 (8oz) pkg. sharp cheese, grated
4 cups. Crushed corn flakes

   Mix all ingredients together except corn flakes, Pour into a 9 x 13 inch casserole dish. and top with crushed corn flakes. Bake uncovered at 300 F. for 1 hour.

12 servings.

Steak Pot Pie

1 c. chopped onion
2 Tbsp. margarine
3 Tbsp. all purpose flour
1 1/2 cups beef broth
1/2 c. A1 Bold & Spicy Steak Sauce
3 cups. cubed cooked steak( 1 1/2 lbs).
1 (16oz) pkg. frozen broccoli, cauliflower & carrot mixture
Prepared pastry for 1 Pie Crust
1 egg, beaten

In 2 quart saucepan, over medium-high heat, cook onion in margarine until tender. Blend in flour; cook 1 minute more. Add broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and vegetables.
   Spoon mixture into 8 inch square glass baking dish. Roll out and cut pastry crust to fitover dish. Seal crust to edge of dish; brush with egg. Slit top of crust to vent. Bake at 400 F. for 25 minutes until crust is golden brown. Serve immediately. Garnish as desired.

Makes 4 Servings.