Self-Frosting Chocolate Zucchini Cake

From my friend Kim. Tasty and oh, so healthy thing to do with zucchini.

½ cup margarine
1 teaspoon vanilla
½ cup oil
½ cup sour milk or buttermilk
1-3/4 cup sugar
4 to 6 Tablespoons cocoa
2 eggs
½ teaspoon cinnamon **
2 cups finely grated zucchini
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
2-1/2 cups flour

Mix the oil, margarine, and sugar. Add the eggs. Sift the dry ingredients including the cocoa. Add the dry ingredients alternately with the milk to the sugar mixture. Add the remaining ingredients except the zucchini. Blend well. Stir in the zucchini by hand and pour the batter into a 13 x 9 inch cake pan. Mix the following and crumble on the top of the cake:

¾ cup chocolate chips ¾ cup brown sugar
¾ cup chopped nuts

Bake at 350 degrees for 40 to 45 minutes or until done. Serves 12.

** Omit the cinnamon to bring out a better chocolate taste. - That was in the original. I never use cinnamon. If you do, tell me about it.

Butternut Squash Soup with Ravioli

I love this - it's healthy, yummy, and easy. Yes, my kids eat it. I just tell them it's the ravioli sauce. I like the molasses with it, but Gary doesn't. And don't be scared of the red pepper - it's just a little and it adds depth without hardly any spice. We like to eat this with peas, while a nice crusty bread and salad are also good. Originally from Better Homes and Gardens. Oh, and I've always used chicken boullion, so if you use vegetable broth, let me know how it turns out!

2 pounds butternut squash
2 14-ounce cans vegetable broth
1/8 teaspoon ground red pepper
1 tablespoon butter or margarine
1 9-ounce package refrigerated cheese-filled ravioli
1 tablespoon molasses

Peel squash (Can be done with a potato peeler pretty quickly). Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.

In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer one-fourth of the squash mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended.

Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted.

Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

Chicken Stroganoff

I got this recipe from Sarah, who got it from our roommate Kristi, who got it from her mom . . . don't know the origins beyond this. You can add onions and mushrooms if you want, but I rarely take the time.

4 boneless, skinless chicken breasts, cubed

1/3 cup margarine
1 packet italian dressing mix (dry)

Combine above in crockpot and cook on high for 2-3 hours until chicken is cooked. Mix together and add:

1 8-oz package cream cheese
1 cup milk
1 can cream of mushroom soup

Cook for another 30 to 60 minutes.

**This recipe is totally flexible. I rarely worry about using that much chicken. I usually use about half the cream cheese so it's lower calorie and it's still totally delicious and rich enough. Lately I've been putting in the chicken without cubing it, letting it cook, and then cutting it up. Mostly that's so I don't have to deal with raw chicken because sometimes I hate raw chicken, but it seems to work really well. (note by Sarah)

SPAGHETTI SAUCE

Uncle Ray's Spaghetti Sauce

10 lbs ground round 8 onions 2 tsp oregano 1 tsp sweet basil 6 tbs salt 6 tbs pepper 4 tsp sugar 12 cloves garlic, crushed 1 stick butter 2 cups parsley 8 - 28 oz cans crushed tomatoes 20 - 6 oz cans tomato paste 6 quarts water

Brown meat and drain. Saute onions in butter. Add remaining ingredients. Cook to boiling and reduce heat. Simmer 4 hours until desired thickness. Makes 6 gallons and freezes well.

Parmesan Ranch Chicken

3/4 cup crushed cornflakes 3/4 cup grated parmesan cheese 1 envelope ranch salad dressing mix 1/2 cup butter or margarine, melted 8 boneless, skinless chicken breast

In a shallow bowl combine cornflakes, parmesan cheese and ranch dressing mix. Dip chicken in butter and roll in cornflake mix to coat. Place in a greased 13x9 baking dish. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

No-fail French Bread

1/2 cup warm water 2 tbs yeast 2 cups hot water 1 tbs salt 1/3 cup oil 5 cups flour

Dissolve yeast in 1/2 cup water. In large bowl mix water, sugar, salt, oil and let stand until lukewarm. Add yeast and stir well, then add three cups of the flour. Mix with wooden spoon until very smooth. Add the other two cups of flour one cup at a time until smooth. Leave the spoon in the batter and let rest for ten minutes five different times, stirring each ten minutes. (total 50 minutes) Turn out on floured board. Divide in two and roll each piece into a rectangle and toll up as if for a jelly roll. Put on greased cookie sheet and allow room. This makes two loaves. Beat one egg white and brush on top and sprinkle with sesame sees or poppy seeds. Cut three slashes with a sharp knife and let raise until double -- 1/2 to 1 hour. Bake at 400° for 35 minutes. Can also use this recipe for breadsticks and brush with butter and parmesan cheese.

CHICKEN MARBELLA

4-6 split chicken breasts 1 head garlic 1/4 cup dry oregano 1/2 cup red wine vinegar 1 cup olive oil salt/pepper to taste 1/2 cup Spanish olives (salty ones) 1 cup prunes, chopped 6 bay leaves

Put everything in a 9 x 13 baking pan and cover with foil. Marinate overnight or for several hours. Before baking mix 1 cup brown sugar with 1 cup white cooking wine (Stokes vinegar section) or white grape juice. Pour over chicken and bake at 350° 50-60 minutes.

BRISKET

4-5 pound trimmed brisket 1/2 cup catsup 1/4 cup white vinegar 1/2 cup chopped onion 1 bay leaf 1 1/2 tbs liquid smoke 1 tbs Worcestershire sauce 1/4 tsp pepper

Mix all ingredients together except meat. Coat meat with season salt or garlic salt. Place brisket in a small turkey roasting bag. Add the sauce mix and close bag. Can marinate at this point. Bake at 325° for 5-6 hours or 275° for 9 hours. If the meat seems to get dry it might be done so watch it closely after a few hours. Can chill overnight so it slices easier or can eat right away. If desired you can add some other barbecue sauce at this point. Serve in rolls.

LITE CHICKEN CASHEW SALAD

2 cups cubed chicken 1 cup crushed pineapple, drained 1 cup green grapes 1/2 cup chopped celery 1/4 tsp tarragon 1/8 tsp salt 1/2 to 3/4 cup fat-free mayonnaise 1 tbs lemon juice 1 to 2 cups salted cashews

Mix first six ingredients. Combine mayonnaise and lemon juice and mix well. Pour over chicken mixture and fold together. Chill at least two hours. Add cashews before serving. Serve over a bed of lettuce.

White Chicken Chili

I got this recipe from my former roommate Jennie, and I think it's a fabulous alternative to the usual chili. I usually double it. Oh, and I generally leave out the cayenne pepper. - Sarah


1 lb. chicken cut into cubes
1 medium onion
1 1/2 tsp. garlic powder
1 Tbsp. olive oil
2 or 3 cans of great northern (15 oz.) white beans rinsed & drained
1 (14 oz.) can chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. cumin
1/4 tsp. cayenne pepper (red)
1 c. sour cream
1/2 c. whipping cream


Saute chicken, onion, and garlic powder in the olive oil. Add rinsed beans, chicken broth, chilies and seasonings. Bring to a boil, then reduce heat. Simmer uncovered for 30 min. Remove from heat and stir in sour cream and whipping cream. 7 servings

No Bake Cookies

2 cups sugar
1/2 tsp salt
1/4 cup coco powder
1/2 stick butter
1/2 cup milk
2 cups oats
1/2 cup peanut butter
1 tsp vanilla

Mix sugar, salt, and coco powder in saucepan. Add butter and milk; bring to a boil. Add oats, peanut butter, and vanilla; mix well. Place spoonfuls on wax paper and let cool.

Fresh Tomato Pasta Toss

Got this delicious recipe in The Taste of Home Cook Book.

3 lbs fresh tomatoes
1 package (16 0z) uncooked medium tube pasta or pasta fo your choice
2 garlic cloves, minced
1 tbsp vegetable oil
1 tbsp minced parsley or 1 tsp dried parsley flakes
1 tbsp minced fresh basil or 1 tsp dried basil
2 tsp salt (or to taste)
1/4 tsp sugar
1/8 tsp pepper
1/4 cup whipping cream
1/4 cup shredded Parmesan or Romano cheese

To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. chop, pulp, set aside. (may want to smash with something)
Cook pasta according to package directions. IN a large skillet, cook garlic in oil over medium heat until completely golden. Add parsley, basil, oregano, salt, sugar, pepper, and reserved tomato pulp; mix well. bring to a boil ; reduce heat. Add whipping cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese.

Minestrone

Some of you probably could list in your mind what to put in Minestrone, but for the people like me, this Taste of Homes recipe is pretty helpful.

1 lb bulk Italian Sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only) chopped
3 garlic cloves, minced
1 medium zucchini, cut into 1/2 inch pieces
1/4 lb fresh green beans, trimmed and cut into 1/2 inch pieces
6 cups beef broth
2 cans (14 1/2 oz each) diced tomatoes with basil, oregano, and garlic
3 cups shredded cabbage
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. pepper
1 can (15 oz) garbanzo beans, or chickpeas, rinsed and drained
1/2 cup uncooked small pasta shells
3 tbsp minced fresh parsley
1/3 cup grated Parmesan cheese

In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the celery, carrots, leek, and garlic; cook for 3 minutes. Add zucchini and add green beans; cook 2 min. longer. Stir in broth, tomatoes, cabbage, basil, oregano, and pepper. Bring to a boil. Reduce heat. Cover; simmer for 45 minutes. Return to a boil. Stir in garbanzo beans, pasta, and parsley. Cook 6-9 minutes or until pasta is tender. Serve with Parmesan Cheese.

What Our Family Calls Flan

 . . . and the Germans call Obsttorte, which is where we got it. Americans may call it a Fruit Tart, but I say who cares, just give me some!

oven- 350

Shell:
1/3 cup butter
1/3 cup sugar
1/2 tsp vanilla
2 eggs
1 1/3 cups flour
1 tsp baking powder
approx. 2 tbsp milk

Filling:
any flavor Danish Dessert
1 bag of any fruit

Cream butter and sugar. Add vanilla, eggs, flour, baking powder, and milk; mix well. Spread evenly in well buttered flan pan; bake in preheated oven for about 20 minutes. REmove from oven and cool. Make Danish Dessert according to pudding directions, adding only 1.5 cups of water. Mix in fruit; spread over inverted flan shell. Chill for approx. 3 hours.

Brownies

I got this recipe off of the internet (I don't remember where) forever ago, and discovered they are delicious!

oven- 350

1 cup butter, melted
2 cups white sugar
1 tsp vanilla flavoring
2 eggs
1/2 cup cocoa
2 cups plain flour

Cream butter and sugar. (can be done with a mixer, but I do it by hand because you have to do everything else by hand, if you don't the brownies get really tough.) Add the vanilla and eggs and mix until just smooth. Pour in cocoa and flour. Again, mix until smooth and lumps are broken up. Remember to not go too crazy because you really don't want tough brownies. Bake for approx. 22 minutes in a 9x9 pan.

Egg Rolls

1 chicken, cooked and diced
1 tsp ginger
2 tbsp soy sauce
2 tbsp corn starch
1 can bamboo shoots, diced
3 cups diced cabbage (Chinese)
1/2 tsp. sugar

Combine: ginger, soy sauce, corn starch,and bamboo shoots and set aside 15 minutes. Fry in 1 tbsp. oil 2 minutes. Fry remaining ingredients until cabbage is crisp and tender. Add to meat and stir. Place filling in egg roll wrappers and fry.

Chicken Roll Ups

Oven- 325

8 cups cooked, cubed chicken
1 (8 0z) pkg. cream cheese
1 tbsp. chopped green onion
4 tbsp butter
1/2 cup mushrooms, sliced (optional, I don't really like them)
4 pkgs. crescent rolls, separated
crushed corn flakes (optional)

Mix all ingredients except for crescent rolls, butter, and corn flakes. Put a rounded tablespoon in center of one crescent roll. Fold over sides and roll up. Dip into butter and roll in corn flakes. Bake on a cookie sheet for 25 min. Serve with creamy (use only 1/2 can of milk) chicken mushroom/ cream of chicken soup as gravy.

Cheeseburger Soup

1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil (optional)
1 tsp parsley flakes
4 tbsp butter, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
8 oz. (2 cups) processed American cheese, cubed

Brown and set aside beef. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter till tender. Add broth, potatoes, and beef; bring to boil. Reduce heat, simmer til potatoes are tender (10-12 minutes). Thicken soup with flour-butter mixture. Bring to a boil, cook and stir for 2 minutes, reduce heat to low, and add cheese, milk, salt, and pepper. Stir until cheese melts.

Salsa

Just barely made this. Delicious.

2 cans stewed tomatoes
1 can whole tomatoes
1 small can diced green chilies
1 small bunch green onions- chopped
1 small can tomato sauce (yellow duck sauce)
use about 1/4 of the can, the more the hotter
salt

Put in blender and turn on-off quickly. Be sure not to make too runny. Best when served after it's sat for a little while.

Orange Julius

You may want to half this recipe, because the blender gets really full fast.

1 (12 oz) can frozen orange juice
2 cups milk
1 cup water
2 tsp vanilla
1/4 cup sugar (adjust to taste)
16 large ice cubes (or however many...)

Put all ingredients into blender and blend until smooth.