Asparagus
1 lb of medium sized asparagus
2 tablespoons extra virgin olive oil
2 tablespoons paramesan cheese
1 teaspoon lemon zest – freshly grated lemon rind
Salt and black pepper

Prepare asparagus by rinsing them thoroughly. Cut into 1 to 2 inch sections, slicing at a slight diagonal.
Fill a medium sized sauce pan half full of water, bring to a boil.  Add the asparagus and reduce heat
slightly to a simmer.  Boil asparagus for 2 minutes.  Drain the hot water.  While the asparagus are still hot,
toss them in a bowl with the olive oil, Parmesan, and lemon rind.  Salt and pepper to taste. 
Serve warm or room temperature.


Eggplant - Baked Eggplant

1 Eggplant
Mayonnaise
Grated Onion
Italian Bread Crumbs
Grated Parmesan Cheese

Slice eggplant in ½ inch slices. Mix mayo with grated onion.  Mix bread crumbs with cheese, brush eggplant
with mayonnaise mixture and roll in bread crumb mixture.  Place on cookie sheet and bake at 425 degrees for
15 minutes or until golden brown.


Cabbage - Cabbage Hot Dish

1 lb ground beef
1 small onion
½ tsp. Salt and ½ tsp. pepper
½ head of cabbage
1 large can of tomato juice

Brown hamburger, onion, salt and pepper.  Chop cabbage, put into casserole dish and add meat and tomato juice.
Bake at 350 degrees until cabbage is tender.


Carrots - Scalloped Carrots

4 cups sliced peeled carrots
1 medium copped onion
3 tablespoons
½ cup grated cheddar cheese
½ teaspoon salt
1/8 teaspoon pepper
1 can cream of celery soup

Cook carrots and onion together until tender.  Stir in other ingredients and place in a casserole dish. 
Bake 1 hour at 350 degrees.


Carrot Cake

2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup coconut
2 cups grated carrots
1 cup chopped nuts
2/3 cup salad oil
3 eggs, beaten
2 teaspoons vanilla

7 oz. can of crushed pineapple, save 2 tablespoons frosting
Mix sugar, flour, cinnamon, baking soda, salt, coconut, carrots and nuts in a large bowl.  Add salad oil, eggs, vanilla
and pineapple.  Pour into 10x15 inch pan.  Bake at 350 degrees for 35-40 minutes.

Frosting:
2- 3 oz packages cream cheese
¼ lb butter
1 lb powdered sugar
2 tablespoons pineapple (from above)

Mix cream cheese, butter and sugar.  Beat until smooth.  Add pineapple.


Peas - Stir Fried Snow Peas

2 tablespoons peanut oil
1 clove garlic, chopped
1 tablespoon scallions (white part only)
½ cup sliced ham
½ teaspoon salt
6 Chinese mushrooms
1 cup thinly slice bamboo shoots
¼ lb snow peas
½ tsp sugar

String snow peas and discard tips.  Soak mushrooms in hot water, drain, and save liquid. Discard stems
and slice.  Heat oil in a wok, add garlic scallions.  Stir-fry for a few seconds, add ham and stir-fry another minute. 
Add mushrooms and bamboo shoots, continue cooking 1 to 2 minutes.  Add pea pods and mix well.  Add sugar,
salt, 2 tablespoons chicken broth or mushroom liquid, stir well.  Cover and cook 1 minute.


Zucchini - Zucchini Casserole

2 medium Zucchini
¼ cup chopped onion
4 eggs, beaten
¼ cup milk
Salt and Pepper
1 cup shredded Cheddar cheese
1 cup toast cubes
Parmesan cheese

Slice zucchini into a buttered casserole and top with onions. Mix eggs, milk, salt and pepper together. 
Pour over zucchini mixture.  Top with 1 cup cheese, toast cubes and Parmesan cheese.  Bake at 325
degrees for about 30 minutes.


Zucchini Bread

1 cup canola oil
2 cups sugar
3 eggs
3 teaspoons vanilla
1 cup crushed pineapple
3 cups flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon cinnamon
2 cups peeled, grated zucchini
½ to 1 cup raisins
1 cup chopped walnuts

Cream oil, sugar and eggs, and vanilla, pineapple and zucchini and mix well.  Blend together flower, salt,
baking soda, baking powder and cinnamon.  Add walnuts and raisins, mix in with first mixture.  Grease and
flour 2 loaf pans, pour batter into pans dividing evenly.  Bake at 350 degrees for 60 minutes.


Zucchini and Carrots with Fresh Herbs

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
2 tablespoons butter
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh dill or ¼ dried dill weed
2 teaspoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper

Steam carrots for 3 minutes then add zucchini and steam for 4-6 additional minutes or until carrots and zucchini
are crisp-tender.  Melt butter in 12 inch skillet over medium heat.  Stir in carrots, zucchini and remaining ingredients.
Cook uncovered 2 to 3 minutes, stirring gently until hot.


Apples - Fresh Apple Cake

¼ cup shortening
1 cup sugar
1 well beaten egg
3 apples, grated
1 cup flour
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon baking soda
½ cup nuts

Cream sugar and shortening, add egg and apples.  Stir dry ingredients and add to mixture.  Stir in nuts and pour
into a well greased 8 inch pan.  Bake at 350 degrees for 45 minutes.  Serve warn with whipped cream or ice cream.


Apple Crisp

1¼ cup oatmeal
1¼ cup flour
1 cup brown sugar
½ cup shortening, melted
Dash of salt
6 cups of pealed diced apples
2 tablespoons cinnamon
½ cup sugar

Work together thoroughly the oatmeal, flour, brown sugar, shortening and salt.  Pack half the crust ingredients into the
bottom of a 9x13 inch pan.  Add apples, cinnamon and sugar, pack the remaining crust ingredients on top and bake at
350 degrees for 45 to 60 minutes.


Cauliflower – Broccoli Salad

1 head of cauliflower
1 bunch of broccoli
1 bunch of green onions, chopped
1 ½ cup mayonnaise
1 cup sour cream
1 teaspoon garlic salt
1 teaspoon salt
1 slice carrots for color

Separate cauliflower and broccoli in to small pieces, add onions.  In a separate bowl mix remaining ingredients then add
to vegetable mixture.  Chill overnight.


Cucumbers - Cucumbers Sandwiches

1 large cucumbers – peeled and sliced
1 loaf French bread sliced – ½ inch pieces
1 8 oz cream cheese
1 cup mayonnaise
1 package (powder) Italian dressing

Blend cream cheese, mayo, and dressing.  Spread on bread and put one cucumber slice on each.


Cucumber Salad

2-3 medium cucumbers
1 large tomatoes
½ medium red onion
1 cup Italian dressing

Quarter cucumbers and slice into bite-size pieces.  Dice tomato, slice and cut onion into 1 inch pieces. 
Mix together with dressing, let marinate and chill in refrigerator for 2 hours.


Mixed Vegetables - Autumn Soup for 2

½ lb ground beef, browned
1/2 cup chopped onion
½ cup diced potatoes
½ cup diced carrots
½ cup diced celery
Salt to taste
2 cups diced tomatoes
2 cups water
1 bay leaf
1 small pinch of basil

Brown beef and onion; add rest of the ingredients and simmer for 1 hour, or until vegetables are tender.


Vegetable Pizza

2 packages of refrigerated crescent rolls
8 oz cream cheese
2/3 cup mayonnaise
½ cup milk
1 package dry ranch dressing mix
8 oz shredded Cheddar cheese
Vegetables of your choice (broccoli, cauliflower, carrots, olives, onions, or your choice)

Put crescent rolls on a cookie sheet.  Spread out, covering the whole sheet.  Bake as directed on package. 
Mix mayonnaise, cream cheese, milk and dry dressing mix together.  Spread on cooled crust.  Cover with
cleaned vegetables and sprinkle and sprinkle with cheese.  Refrigerate for 1-2 hours.


Tomatoes - Marinated Garden Tomatoes

6 large tomatoes cut into wedges
½ cup thinly sliced green onions
1/3 cup olive oil
¼ cup red wine vinegar
¼ cup minced parsley
2 garlic cloves, minced
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper

Place tomatoes and onions in a shallow serving bowl.  In a bowl, combine the remaining ingredients, pour over
the tomatoes.  Cover and refrigerate for at least 2 hours.


Tomato Feta Salad

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2 ¼ oz) sliced ripe olives, drained
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon dried oregano

On a serving platter, layer tomatoes and onions.  Top with feta cheese and olives.  In a jar with a tight-fitting lid,
combine the oil, vinegar and oregano; shake well.  Drizzle over salad.  Serve with a slotted spoon.


Yellow Squash

3 cups sliced yellow summer squash
½ cup sliced onion
½ cup julienned green peppers
½ cup julienned sweet red peppers
1 teaspoon canola oil
¼ cup water
1 ½ teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon pepper

In a large skillet, sauté the squash, onion and peppers in oil for 4-5 minutes or until tender-crisp. 
Add the remaining ingredients.  Reduce heat to medium.  Cook, uncovered for 3-4 minutes, stirring occasionally.
Serve with a slotted spoon.

Recipes