.
Mom was a fantastic cook and she did the majority of the cooking. But Dad had a handful of recipes of his own that he would occasionally make, and this was one of them.

Dad's Very Special Meatloaf

Ingredients:

For the sauce:

• 1/2 cup catsup
• 1/3 cup brown sugar firmly packed
• 1 tsp dry mustard
• 1/2 tsp allspice
• 1/8 tsp ground cloves

For the meat mixture:

• 1 1/2 lbs ground chuck
• 4 slices bread (torn into small pieces)
• 1 tbsp lemon juice
• 1/4 cup minced onion
• 1 egg slightly beaten
• 1 tsp salt

Directions:

Mix first 5 ingredients together, set 1/2 of it aside

Mix remaining sauce together with the rest of the ingredients and shape into a loaf

Bake at least 1 hour at 350°F

Spread the reserved sauce over the loaf & bake at least 15 minutes longer

I call this the "Guess" Meatloaf because I can only guess at the quantities since I never measure.

Ingredients:
Ground Beef (about 1-1/2 to 2 pounds?)
Sliced Bread (about 2 or 3 slices?) - sogged up with warm water (then squeezed to release the water; pull apart into small pieces when ready to mix into ground beef.)
Eggs (2)
Quick Oats (3/4 to 1 cup?)
Season with Salt, Pepper, Onion Powder, Garlic Powder, and just a little Poultry Seasoning (maybe 1/2 tsp)
Ketchup

1. Mix all together with your hands until blended.
2. Shape meatloaf into oval (like a football)
3. Squeeze Ketchup over top of meatloaf (criss cross or your own design)
4. Bake at 350 for 45 minutes to 1 hr.

(I added the Quick Oats to my mom's recipe. It seems to make the meatloaf more moist.)

Nice option, especially for singles:
1. Instead of one large meatloaf, shape into smaller mini loaves
2. Put into glass casserole dish
3. Prepare two packets of dry beef gravy according to package directions. (no need to cook it.)
4. Pour the gravy mix over tops of the mini meat loaves. (Instead of ketchup)
5. Bake at 350 for about 45 minutes.

*Note: If you are prearing for just one or two people, you can freeze the quantities of mini loaves that you want, before baking and without the gravy mix. Add that after thawing and before baking, when ready.

This tastes so good with homemade mashed potatoes

Love meatloaf especially meatloaf sandwiches the next day

Congrats Those Salmon Patties sounded YUMMY!!!!

congratulations

Thank you so much!!

RubyJoy wins with homemade Salmon Patties

And oh so good!

1. Homemade Salmon Patties

2 5 oz cans Skinless and Boneless Salmon, Ready to Eat Salmon
(you can use the regular and debone it yourself, but ...)
1 cup bread crumbs
2 eggs

Mix thoroughly and fry in a small amount of oil until golden brown.

You can add chopped onions and peppers, if you like.

Tastes great when paired with rice, mushroom soup and sweet peas.

---

2. Baked Salmon

1 whole half of a salmon
2 whole lemons, sliced in 1/4 inch slices
2 whole lemons squeezed
Garlic according to taste (Sprinkled over salmon)
Extra Virgin Olive oil
Dill Weed, sprinkled over salmon According to taste I love lots of Dill on my Salmon,
Salt and Pepper to taste

Foil to cover the pan you use to fit your pan.

Pre-heat your oven to 375 Degree F, Line your pan with foil and brush oil on the pan.

Place salmon in your prepared pan, begin to drizzle the Olive oil over the Salmon , then sprinkle the garlic, salt and pepper and Dill over the salmon. Then pour some of the lemon juice to your taste, and place the lemon slices over the salmon and bake it.

Place the Salmon into the preheated oven and bake it for 10 minutes an inch, or till it Flakes..

ENJOY with mashed potatoes or rice of your choice

---

3. Prawn and Salmon pasta

Ingredients:

1x medium onion finely chopped
2-3 cloves crushed garlic
6-oz / 175g prawns
2x salmon fillets, cubed
4-oz / 100g sliced mushrooms
5-floz / 150ml single / cooking cream
1tsp tomato puree
1tsp Italian seasoning
1x vegetable / fish stock cube
dash of Worcestershire sauce

Directions:

Heat the oil in a large pan, add the onion, garlic & Worcestershire sauce and lightly fry for 2-3 mins. Add the prawns and continue to fry for a couple of minutes and then stir in the cream. Sir in the remaining ingredients and simmer for 5 mins.

Serve with you favourite pasta and grated parmesan

..now that is definitely homemade...lol

I have a great shrimp pasta salad that my kids and nephews (all grown up) still ask me to make but I can't put the recipe here because I don't measure anything. 😂😂

Not anymore!

Ingredients:

• 1x medium onion finely chopped
• 2-3 cloves crushed garlic
• 6-oz / 175g prawns
• 2x salmon fillets, cubed
• 4-oz / 100g sliced mushrooms
• 5-floz / 150ml single / cooking cream
• 1tsp tomato puree
• 1tsp Italian seasoning
• 1x vegetable / fish stock cube
• dash of Worcestershire sauce

Directions:

Heat the oil in a large pan, add the onion, garlic & Worcestershire sauce and lightly fry for 2-3 mins. Add the prawns and continue to fry for a couple of minutes and then stir in the cream. Sir in the remaining ingredients and simmer for 5 mins.

Serve with you favourite pasta and grated parmesan

1 whole half of a salmon
2 whole lemons, sliced in 1/4 inch slices
2 whole lemons squeezed
Garlic according to taste (Sprinkled over salmon)
Extra Virgin Olive oil
Dill Weed, sprinkled over salmon According to taste I love lots of Dill on my Salmon,
Salt and Pepper to taste

Foil to cover the pan you use to fit your pan.

Pre-heat your oven to 375 Degree F, Line your pan with foil and brush oil on the pan.

Place salmon in your prepared pan, begin to drizzle the Olive oil over the Salmon , then sprinkle the garlic, salt and pepper and Dill over the salmon. Then pour some of the lemon juice to your taste, and place the lemon slices over the salmon and bake it.

Place the Salmon into the preheated oven and bake it for 10 minutes an inch, or till it Flakes..

ENJOY with mashed potatoes or rice of your choice

Umm sounds good

I sometimes use a flavored cracker to add zest.

I make them too, I use self rising flour and a little corn meal for crispiness.

I ate a lot of these as a kid, think my mom used crushed crackers instead of break crumbs, I get hungry for them sometimes....good stuff

2 5 oz cans Skinless and Boneless Salmon, Ready to Eat Salmon
(you can use the regular and debone it yourself, but ...)
1 cup bread crumbs
2 eggs

Mix thoroughly and fry in a small amount of oil until golden brown.

You can add chopped onions and peppers, if you like.

Tastes great when paired with rice, mushroom soup and sweet peas.

Im sure we have some shrimp, oyster, etc. lovers in here!!

to JanuarySnowAngel

Thank you for the votes on the "Foil Meal."

1. Mexican Cornbread

I pkg cornbread - I use Jiffy
I egg
1 can of Creamed Corn
1 pound Hamburger Meat
I small can of Green Chilies
I small can of Black Olives
I pkg of Taco Seasoning
1 pkg of shredded cheese - I use Fiesta Blend

Brown Hamburger meat, drain, mix in the green chilies and Taco seasoning

Mix cornbread with can of cream corn and 1 egg only

Coat pan bottom and sides - mine is 6X9 with oil

Place a layer of the cornbread mixture in bottom - being careful to save some for the top
Add Hamburger meat mixture
Add Cheese
Now layer the top with the rest of the cornbread mixture
Add black olives all over the top

Bake at 400

---

2. chessy potatoes and spam

cut potatoes into small size pieces ,boil till tender. drain add shredded cheese i use mild cheddar cheese, diced up and can spam add into pot. add milk and cook till cheese is melted . great granddaughters love it or you can use diced ham

---

3. Foil Meal

Ingredients:

Squares of HD aluminum foil
Raw Hamburg Patties (or Hot Dogs for picky kids)
Sliced Raw Potatoes
Corn on Cob (cut in 3)
Sliced Peppers
Sliced Onions
Cherry Tomatoes
Cheese
Salt/Pepper

1. Lay square of foil out.
2. Kids pile whatever foods from the list they want onto foil
3. Fold foil over tightly sealed.
4. Grill on low for roughly 30 minutes.
5. Cheese can be added once it's done.
6. Take off grill, open foil, let cool a bit for kids.
7. Dig in!
*If you're doing hot dogs, they don't take near as long.

**You can add any other foods you like to the list.

I had a bunch of kids last week and it was too hot to cook indoors. So, we got out an old Girl Scout recipe and grilled our "meals."

Ingredients:
Squares of HD aluminum foil
Raw Hamburg Patties (or Hot Dogs for picky kids)
Sliced Raw Potatoes
Corn on Cob (cut in 3)
Sliced Peppers
Sliced Onions
Cherry Tomatoes
Cheese
Salt/Pepper

1. Lay square of foil out.
2. Kids pile whatever foods from the list they want onto foil
3. Fold foil over tightly sealed.
4. Grill on low for roughly 30 minutes.
5. Cheese can be added once it's done.
6. Take off grill, open foil, let cool a bit for kids.
7. Dig in!
*If you're doing hot dogs, they don't take near as long.

**You can add any other foods you like to the list.

yw

I differently have to try this.....thanks for the post

Thank you everyone!

cut potatoes into small size pieces ,boil till tender. drain add shredded cheese i use mild cheddar cheese, diced up and can spam add into pot. add milk and cook till cheese is melted . great granddaughters love it or you can use diced ham

I buy the one at Walmart - think its like Monterey and Cheddar....says Fiesta on it

I start checking after 15 minutes, I like my cornbread on the crispy side so I take it out when it gets the color of brown I like on the top and a lot of brown around the edges...

This sounds amazing!! What combination of shredded Fiesta cheese do you use? How long do you leave it in the oven? Can't wait to dig into this!!

I dont normally post on here, as I hate cooking...lol...especially for just one person but this one I do fix and then eat on it for three days, its great warmed up too....

Mexican Cornbread

I pkg cornbread - I use Jiffy
I egg
1 can of Creamed Corn
1 pound Hamburger Meat
I small can of Green Chilies
I small can of Black Olives
I pkg of Taco Seasoning
1 pkg of shredded cheese - I use Fiesta Blend

Brown Hamburger meat, drain, mix in the green chilies and Taco seasoning

Mix cornbread with can of cream corn and 1 egg only

Coat pan bottom and sides - mine is 6X9 with oil

Place a layer of the cornbread mixture in bottom - being careful to save some for the top
Add Hamburger meat mixture
Add Cheese
Now layer the top with the rest of the cornbread mixture
Add black olives all over the top

Bake at 400

1 (20 ounce) package Simply Potatoes shredded hash brown potatoes (in the dairy section)
½ cup butter, melted
1 lb package of diced ham
2 (10.5 ounce) cans condensed cream of Mushroom soup
¾ cup sour cream
3 cups shredded Cheddar cheese

Directions
Put hash browns in a slow cooker. Pour melted butter over hash browns. Drop in diced ham. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.

I have also made this with Hidden Valley ranch mix. It does add something.

Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

When I make this one, my daughter "steals" the leftovers, not that there is much left, and hides it from her family when she gets home so she can take it to work in her lunches.

1. Cheesy Ham & Potatoes

1 (20 ounce) package Simply Potatoes shredded hash brown potatoes (in the dairy section)
½ cup butter, melted
1 lb package of diced ham
2 (10.5 ounce) cans condensed cream of Mushroom soup
¾ cup sour cream
3 cups shredded Cheddar cheese

Directions
Put hash browns in a slow cooker. Pour melted butter over hash browns. Drop in diced ham. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.

I have also made this with Hidden Valley ranch mix. It does add something.

Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.


2. Hot Crack Dip

1 package (8 oz) cream cheese, softened

2 cups sour cream
2 cups shredded cheddar cheese
2-3 oz bacon bits
1 package (1 oz) ranch dip or seasoning mix

Layer all of the ingredients in a small slow cooker.
Cover and cook on LOW for 2-3 hours, or until hot and bubbly.
Stir to combine. Serve with chips, crackers or veggies for dipping.


3. Tuna melt toastie

Ingredients:

   Baguette or panini
   Tin of tuna, drained
   Butter
   Mayo
   Grated cheddar or mozzarella cheese 

Directions:
Take the tuna and mix in a bowl with a little mayo
Slice bread, butter and fill with tuna. Cover with grated cheese
Place under grill or in a panini / sandwich toaster
Toast until cheese is melted and bread is toasted


4. Simplest and Yummiest Cheese Danish Recipe

Ingredients:
2 cans of Pillsbury Crescent Rolls*
2 8oz pkgs of Cream Cheese, softened
1 egg
1 tsp vanilla
1 cup sugar
1 stick of butter, melted
cinnamon sugar to sprinkle

*Note: If you can find the Pillsbury Crescent Roll Dough in a full sheet, that works much better. I can find it in my grocery store.

Directions:
1. Blend cream cheese with egg, vanilla, and sugar. Mix well!
2. Open 1 can of crescent rolls BUT, do NOT break them apart. Lay them in the bottome of a 13x9 casserole dish.
3. Spoon cream cheese mixture evenly over bottom layer of unbaked roll dough
4. Lay the 2nd pkg of crescent roll dough over top of the cheese mixture.
5. Pour melted butter evenly over top layer of dough.
6. Sprinkle cinnamon sugar over top.
7. Bake 350 degrees for 30 minutes.
*Best served warm. But, you can refrigerate leftovers.


5. Cheese Spread

Ingredients:
4 ounces of the following creamy cheeses:

Cream Cheese
Blue Cheese or gorgonzola
Farmers cheese
Cottage cheese
Dill cheese
Pimento cheese
Ricotta Cheese
Goat Cheese
Leave all the cheese out of refrigerator till they are all softened.

Method:

Place all the cheese in a bowl big enough for all of them. Mix them all up together and make sure they are all incorporated..

Place in a bowl and chill. You can make it into a ball and place on serving platter and surround it with crackers, Pita chips, soft cut in triangles pita bread.. or any cracker that you enjoy.

Sounds delicious 😋

1 (20 ounce) package Simply Potatoes shredded hash brown potatoes (in the dairy section)
½ cup butter, melted
1 lb package of diced ham
2 (10.5 ounce) cans condensed cream of Mushroom soup
¾ cup sour cream
3 cups shredded Cheddar cheese

Directions
Put hash browns in a slow cooker. Pour melted butter over hash browns. Drop in diced ham. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.

I have also made this with Hidden Valley ranch mix. It does add something.

Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

When I make this one, my daughter "steals" the leftovers, not that there is much left, and hides it from her family when she gets home so she can take it to work in her lunches.

It tends to be great as a cold cheese ball, too.

Sounds yummy!

1 package (8 oz) cream cheese, softened
2 cups sour cream
2 cups shredded cheddar cheese
2-3 oz bacon bits
1 package (1 oz) ranch dip or seasoning mix

Layer all of the ingredients in a small slow cooker.
Cover and cook on LOW for 2-3 hours, or until hot and bubbly.
Stir to combine. Serve with chips, crackers or veggies for dipping.

My daughter makes me have this at every family gathering.

This is one of my wife's favourite lunch snacks
(unknown photo)

Ingredients:

• Baguette or panini
• Tin of tuna, drained
• Butter
• Mayo
• Grated cheddar or mozzarella cheese

Directions:
Take the tuna and mix in a bowl with a little mayo
Slice bread, butter and fill with tuna. Cover with grated cheese
Place under grill or in a panini / sandwich toaster
Toast until cheese is melted and bread is toasted

Simplest and Yummiest Cheese Danish Recipe

Ingredients:
2 cans of Pillsbury Crescent Rolls*
2 8oz pkgs of Cream Cheese, softened
1 egg
1 tsp vanilla
1 cup sugar
1 stick of butter, melted
cinnamon sugar to sprinkle

*Note: If you can find the Pillsbury Crescent Roll Dough in a full sheet, that works much better. I can find it in my grocery store.

Directions:
1. Blend cream cheese with egg, vanilla, and sugar. Mix well!
2. Open 1 can of crescent rolls BUT, do NOT break them apart. Lay them in the bottome of a 13x9 casserole dish.
3. Spoon cream cheese mixture evenly over bottom layer of unbaked roll dough
4. Lay the 2nd pkg of crescent roll dough over top of the cheese mixture.
5. Pour melted butter evenly over top layer of dough.
6. Sprinkle cinnamon sugar over top.
7. Bake 350 degrees for 30 minutes.
*Best served warm. But, you can refrigerate leftovers.

What!? May it never be! I take a piece of cheese, slap in on that sammie, and in the immortal words of Emeril Lagasse - BAM!

Ingredients:
4 ounces of the following creamy cheeses:

Cream Cheese
Blue Cheese or gorgonzola
Farmers cheese
Cottage cheese
Dill cheese
Pimento cheese
Ricotta Cheese
Goat Cheese
Leave all the cheese out of refrigerator till they are all softened.

Method:

Place all the cheese in a bowl big enough for all of them. Mix them all up together and make sure they are all incorporated..

Place in a bowl and chill. You can make it into a ball and place on serving platter and surround it with crackers, Pita chips, soft cut in triangles pita bread.. or any cracker that you enjoy.

This recipe was made basically because my father was a "Real" cheese person.. Nothing was allowed in the house that was processed..

I make it on occasion and just keep it in a well sealed bowl and spread it on whatever it is I feel like having..

ENJOY

Thank you!

Thanks, Marylou! So happy your family likes it.

This is a great recipe!!! A favorite with my family!!!

Thanks to everyone that voted for my recipe! Gilbertei

Zucchini Cake


3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

Thanks so much! I am trying to grow zucchini. I hope it does well. I haven't had any luck with squash. Hopefully the zucchini will do well. Thanks for the great recipe! Enjoy your weekend.

Thanks, it is a good way to use up when lots of squash or zucchini are coming in. I hope you do try and enjoy it.

Sounds delicious!

1. Chicken and pumpkin curry

Ingredients:

1x large chicken breast, cut into bite sized pieces
1x medium onion, finely chopped
2x cloves of garlic, crushed
12 oz / 350g cauliflower florets cut into small pieces
16 oz / 500g pumpkin, cut into small 1/2" cubes
2 oz / 50g frozen peas
Olive oil for frying
2x tsp garam masala
2x tblsp curry power
1/2x tsp chilli powder
1x tsp ground cumin
2x tsp paprika
1x tblsp tomato puree
1/2 pt / 275ml water

Method:

Heat oil in a large pan. Add onion a fry for a couple of mins until it sweats.

Add chicken & garlic and continue to fry until it starts to brown. Add garam masala and mix well whilst continuing to fry

Add the remaining ingredients and stir well. reduce the heat and simmer for around 30 mins

Serve with rice

---

2. Air Fryer Fried Zucchini

2 zucchini's Sliced about 1/4 inch thickness
Flour in one bowl and Bread Crumbs in another
2 eggs beaten

Dredge a slice at a time in the flour and then tap excess off then dredge in egg mixture.. then dip in bread crumbs. I did enough to go into my Air Fryer then placed the covered zucchini in the air fryer without edges touching..
Heated the Air Fryer to 400 degree F up then placed the tray into the air Fryer for 6 minutes then removed it and turned the tray full and then fried it for another 6 minutes.. As those are being fried finish the rest of the zucchini dredging in the flour then the egg then the bread crumbs.. After it was complete served it with Ranch Dressing, or the dressing of your choice..

---

3. Zucchini Cake

3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

---

4. Squash Pie

4 Cups of peeled and cubed squash or zucchini
1 Medium onion, chopped
½ - 1 cup butter
1 tsp. oregano
1 tsp. basil
Salt and pepper
2 beaten eggs
2 Cups of mozzarella cheese
1 T. Dijon mustard
1 pie crust
Sauté squash, onion, butter, oregano, basil, salt and pepper for a while until tender. Cool slightly and mix in eggs and cheese. Spread the Dijon mustard in the bottom of the pie crust. Pour in squash mixture and bake at 350° for about 30 minutes.

The recipe that I followed said before putting them in the Air Fryer to spray it with some type of oil.. I have olive oil PAM spray and also keep a sprayer bottle filled with Extra Virgin Olive oil.. My fave is the Pompeian Robust E V Olive oil..

Last night I did a piece of steak that was about 3 X 5 x 1 inch thickness and I put it in the Air Fryer and set it for 400 degrees, and cooked it for 6 minutes each size and they came out to about Medium well. I'm more a chase after a cow and slice off a piece of steak and cook it till it barely stops mooing.. LOLOLOL

I love using my air fryer, do you need to spray a little Olive Oil in first? Did they stick?

Technically I am just a newbie with using the Air Fryer. It's less oily and not as messy to have to stand over a hot stove with hot oil spattering all over the place.. Since my husbands first heart attack I've changed from Frying things in the hot oil to doing things in an oven.. It's basically healthier to use the oven or now the Air Fryer..

Don't think I've ever eaten anything done in an air fryer

I used my daughters Ninja and it only has the one tray, but also used my Emerill Lagassi's 8 in one oven and used the Tray that was basically open grid and it worked in that also.. I happen to love both of the Air Fryers..

Always wondering which tray to use in the air fryer?

I'm going to give this a try soon. Sounds good

Both sound delicious!!

I've done a variation with butternut squash too

This sounds AMAZING!!

(unknown photo)

Ingredients:

• 1x large chicken breast, cut into bite sized pieces
• 1x medium onion, finely chopped
• 2x cloves of garlic, crushed
• 12 oz / 350g cauliflower florets cut into small pieces
• 16 oz / 500g pumpkin, cut into small 1/2" cubes
• 2 oz / 50g frozen peas
• Olive oil for frying
• 2x tsp garam masala
• 2x tblsp curry power
• 1/2x tsp chilli powder
• 1x tsp ground cumin
• 2x tsp paprika
• 1x tblsp tomato puree
• 1/2 pt / 275ml water

Method:

Heat oil in a large pan. Add onion a fry for a couple of mins until it sweats.

Add chicken & garlic and continue to fry until it starts to brown. Add garam masala and mix well whilst continuing to fry

Add the remaining ingredients and stir well. reduce the heat and simmer for around 30 mins

Serve with rice

I didn't realise courgette / zucchini were squashes

I just made this a few days ago and it came out totally Awesome..

2 zucchini's Sliced about 1/4 inch thickness
Flour in one bowl and Bread Crumbs in another
2 eggs beaten

Dredge a slice at a time in the flour and then tap excess off then dredge in egg mixture.. then dip in bread crumbs. I did enough to go into my Air Fryer then placed the covered zucchini in the air fryer without edges touching..
Heated the Air Fryer to 400 degree F up then placed the tray into the air Fryer for 6 minutes then removed it and turned the tray full and then fried it for another 6 minutes.. As those are being fried finish the rest of the zucchini dredging in the flour then the egg then the bread crumbs.. After it was complete served it with Ranch Dressing, or the dressing of your choice.. And..

Enjoy..

Thanks!

That squash pie sounds YUMMY!

Here you go, I just posted my 2 favorites. Hope you get to try them. One sweet and one savory. Gilbertei

3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

4 Cups of peeled and cubed squash or zucchini
1 Medium onion, chopped
½ - 1 cup butter
1 tsp. oregano
1 tsp. basil
Salt and pepper
2 beaten eggs
2 Cups of mozzarella cheese
1 T. Dijon mustard
1 pie crust
Sauté squash, onion, butter, oregano, basil, salt and pepper for a while until tender. Cool slightly and mix in eggs and cheese. Spread the Dijon mustard in the bottom of the pie crust. Pour in squash mixture and bake at 350° for about 30 minutes.

1. Mexican Street Corn

Ingredients
Coarse salt

4 ears corn, husks removed

1 tbsp sugar

¼ cup mayonnaise

2 cups freshly grated queso fresco (a type of semi soft Mexican cheese)

Cayenne pepper (you can also use smoked paprika, chili flakes or chipotle)

Lime wedges, for serving

Directions
Boil corn by bringing a large pot of salted water to a boil over high heat. Add sugar and stir to dissolve in the hot water. Add corn and cook until tender, about 5 minutes. Drain.

Skewer corn and spread with mayonnaise. Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels.

Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

2. German Red Cabbage

Red cabbage changes colour based on the acidity content, so vinegar is essential to keep the deep purple colour.

This recipe is based on a smallish 1kg / 2 lb cabbage, adjust ingredients if using a larger cabbage.

Ingredients
1 red cabbage, (also called purple cabbage)
1 small onion, finely chopped
2-3 floz cider vinegar, wine vinegar can be used if adding apple
1 tblsp balsamic vinegar
2 oz brown sugar
3-4 cloves
1 small cooking apple (optional), finely chopped or shredded
1 tblsp virgin olive oil
salt & pepper to taste
dash of Worcester sauce
a little water

Method
Remove the outer leaves from the cabbage and cut into quarters. remove and discard the inner core stalk (I used to call these pine trees as a kid).
sliced and chop the cabbage into roughly 1/4" pieces.

Heat the olive oil in a large pan and add the onion and Worcester sauce. Saute gently until the onion softens.
Add the sugar, vinegars, seasoning, cloves and about 2 floz of water, stirring until the sugar dissolves.
Add the cabbage (and apple is using) and mix well.
Reduce the heat, cover pan and simmer gently for about an hour until cabbage is tender. Keep an eye on the pan and add more water if need to ensure the cabbage doesn't burn.
You can adjust the amount of sugar to your personal taste.

Can be kept in the fridge for 2-3 days and also freezes well.

3.Bake Escarole

Ingredients:

2 heads of escarole
1 cup Italian bread crumbs
1 cup Parmesan cheese
1 cup stock* or cooking salted water water
*you may use any stock you wish I just use the salted water

Cut the bottom of the escarole and wash well. In a stock pot bring to a boil 4 cups of stock or salted water. Chop up the greens into strips and put in stock cook for 2 minutes. Save one cup of the cooking liquid. Mix the bread crumbs and cheese divided into half. Put the greens into a casserole dish. Add one cup of the cheese bread crumbs and mix. Add one cup of the stock or water and mix. Top with the other cup of cheese and bread crumbs. Put in the oven and turn on the boiler. Bake for 1-2 minutes or until the top is brown. Serve.

4. Huuuuumdinger hummus

Ingredients-

15 oz (≈440 ml) can chickpeas (garbanzo beans)
1 entire bulb garlic
1/4 C (60 ml) pistachios
1/4 C (60 ml) grated Parmesan/Romano cheese
1/4 C (60 ml) sour cream
2 T (30 ml) lemon juice
1/4 t (1.25 ml) salt
1/4 t (1.25 ml) grated white (or black) pepper
1/4 t (1.25 ml) ground cumin
2 T (15 ml) EV olive oil

1 T (15 ml) paprika
1 T (15 ml) dried chives
1 T (15 ml) dried parsley

Drain, rinse and drain again chickpeas (garbanzo beans).
In a pot cover beans with 1 inch (2.5cm) water, add pealed garlic toes and pistachios, bring to a boil.
Simmer for two hours.
Cool, drain water and transfer to blender or food processor.
Add 1 T olive oil and remaining top ingredients and puree until smooth.
Transfer to serving bowl, drizzle with 1 T olive oil and sprinlkle with paprika, parsley and chives.

Serve with vegetable platter, crackers, pita triangles, tortilla chips or anything else you can think of.

5. String Bean Stew

2 lb of fresh String beans cut and strings removed
1 can of 28 oz Diced tomatoes
1 can of tomato paste
2 medium onions sliced
3 cloves of diced and smashed garlic
about 1/4 cup of Extra Virgin olive oil
Salt and pepper to taste
1 can of water from the diced tomatoes

Method:

Wash and clean the fresh string beans Put them aside.
in a Dutch oven heat oil up and put in onions and cooked till translucent, than add garlic, stir till you can smell the aroma of the garlic. Then add string beans, tomatoes and tomato paste and stir till well incorporated. Add the water and salt and pepper and bring to a boil. Turn down the stove to a simmer for 35-40 minutes or until string beans are tender.. Place in serving dish and serve with any type of meat, with rice and the string bean stew as a side dish..

This can be eaten as a side or if you add lamb meat or beef to it and brown it before the onions and garlic it can be served as a main dish also..

2 lb of fresh String beans cut and strings removed
1 can of 28 oz Diced tomatoes
1 can of tomato paste
2 medium onions sliced
3 cloves of diced and smashed garlic
about 1/4 cup of Extra Virgin olive oil
Salt and pepper to taste
1 can of water from the diced tomatoes

Method:

Wash and clean the fresh string beans Put them aside.
in a Dutch oven heat oil up and put in onions and cooked till translucent, than add garlic, stir till you can smell the aroma of the garlic. Then add string beans, tomatoes and tomato paste and stir till well incorporated. Add the water and salt and pepper and bring to a boil. Turn down the stove to a simmer for 35-40 minutes or until string beans are tender.. Place in serving dish and serve with any type of meat, with rice and the string bean stew as a side dish..

This can be eaten as a side or if you add lamb meat or beef to it and brown it before the onions and garlic it can be served as a main dish also..

ENJOY

Thank you, I really had no idea

It tastes pretty good on Triscuits.

Middle Easterners spread it on pita triangles. I ate it with corn tortilla chips. Crackers, a veggi platter or Pumpernickel would work.

I've tried the store bought humus, but didn't like it. I'll try this one. What do you eat it with?

This is the first hummus I ever made or even ate. It's not bad.
I combined two recipes I found online and added a few ingredients that turned out to be a good idea.

Ingredients-

15 oz (≈440 ml) can chickpeas (garbanzo beans)
1 entire bulb garlic
1/4 C (60 ml) pistachios
1/4 C (60 ml) grated Parmesan/Romano cheese
1/4 C (60 ml) sour cream
2 T (30 ml) lemon juice
1/4 t (1.25 ml) salt
1/4 t (1.25 ml) grated white (or black) pepper
1/4 t (1.25 ml) ground cumin
2 T (15 ml) EV olive oil

1 T (15 ml) paprika
1 T (15 ml) dried chives
1 T (15 ml) dried parsley

Drain, rinse and drain again chickpeas (garbanzo beans).
In a pot cover beans with 1 inch (2.5cm) water, add pealed garlic toes and pistachios, bring to a boil.
Simmer for two hours.
Cool, drain water and transfer to blender or food processor.
Add 1 T olive oil and remaining top ingredients and puree until smooth.
Transfer to serving bowl, drizzle with 1 T olive oil and sprinlkle with paprika, parsley and chives.

Serve with vegetable platter, crackers, pita triangles, tortilla chips or anything else you can think of.

Thanks

It's endive, similar to chicory. It's got a bitter taste

I don't know what an escarole is. Is it like a cabbage?

Bake Escarole

Ingredients:

2 heads of escarole
1 cup Italian bread crumbs
1 cup Parmesan cheese
1 cup stock* or cooking salted water water
*you may use any stock you wish I just use the salted water

Cut the bottom of the escarole and wash well. In a stock pot bring to a boil 4 cups of stock or salted water. Chop up the greens into strips and put in stock cook for 2 minutes. Save one cup of the cooking liquid. Mix the bread crumbs and cheese divided into half. Put the greens into a casserole dish. Add one cup of the cheese bread crumbs and mix. Add one cup of the stock or water and mix. Top with the other cup of cheese and bread crumbs. Put in the oven and turn on the boiler. Bake for 1-2 minutes or until the top is brown. Serve.

I live near the border and the most popular side dish here is called Mexican street corn. In Mexico, you can buy this on street carts all over the place. This is how I fix it.

Ingredients
Coarse salt

4 ears corn, husks removed

1 tbsp sugar

¼ cup mayonnaise

2 cups freshly grated queso fresco (a type of semi soft Mexican cheese)

Cayenne pepper (you can also use smoked paprika, chili flakes or chipotle)

Lime wedges, for serving

Directions
Boil corn by bringing a large pot of salted water to a boil over high heat. Add sugar and stir to dissolve in the hot water. Add corn and cook until tender, about 5 minutes. Drain.

Skewer corn and spread with mayonnaise. Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels.

Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

Until you've had this, you'll never know what you're missing. It's very addictive. In fact I'm going to go make some now I'm thinking about it lol.

Sounds delicious!

This is based on a recipe my mum used to use. She added an apple, but I prefer it without and use cider vinegar instead.
I love this with a roast, especially with roast beef.
Red cabbage changes colour based on the acidity content, so vinegar is essential to keep the deep purple colour.

This recipe is based on a smallish 1kg / 2 lb cabbage, adjust ingredients if using a larger cabbage.

Ingredients
1 red cabbage, (also called purple cabbage)
1 small onion, finely chopped
2-3 floz cider vinegar, wine vinegar can be used if adding apple
1 tblsp balsamic vinegar
2 oz brown sugar
3-4 cloves
1 small cooking apple (optional), finely chopped or shredded
1 tblsp virgin olive oil
salt & pepper to taste
dash of Worcester sauce
a little water

Method
Remove the outer leaves from the cabbage and cut into quarters. remove and discard the inner core stalk (I used to call these pine trees as a kid).
sliced and chop the cabbage into roughly 1/4" pieces.

Heat the olive oil in a large pan and add the onion and Worcester sauce. Saute gently until the onion softens.
Add the sugar, vinegars, seasoning, cloves and about 2 floz of water, stirring until the sugar dissolves.
Add the cabbage (and apple is using) and mix well.
Reduce the heat, cover pan and simmer gently for about an hour until cabbage is tender. Keep an eye on the pan and add more water if need to ensure the cabbage doesn't burn.
You can adjust the amount of sugar to your personal taste.

Can be kept in the fridge for 2-3 days and also freezes well.

Y'ALL

fatdaddy has won with his Bean w/ Bacon Soup - Congrats!

Another thing I neglected to add - don't eat the bay leaves...

1. Bean w/ Bacon Soup

Ingredients -
6 quart (6l) cooking vessel
2lb (1kg) dried Great Northern beans
12oz (1/3kg) bacon, fried and cut into 1 inch pieces
1 large cooking onion
1/2 lb (1/4kg) carrots
6 stalks of celery
1 small potato, pealed
2 toes of garlic
4 bay leaves
1t black pepper
1t sea salt

Sort, rinse and soak beans
Puree all vegetables
Add everything to the cooking vessel filling remaining void with water
Bring to a boil, stir
Cover and simmer for 4 hours stirring every half hour

Enjoy with Pumpernickel or your favorite dark bread

---

2. Ham, Cabbage, and Potato Soup

Ingredients:
• 1-small Ham with Bone, Butt End (not canned)*
• 1-small cabbage, shredded
• 5-6 potatoes, peeled and cubed
• 1-can of green beans (or fresh green beans)
• Season with chopped garlic, onion powder, pepper, and minimal salt

1. Put ham, cabbage, and seasonings in Dutch Oven (pot) and fill with water ¾ full.
2. Cook on medium heat on top of stove (covered) until cabbage is TENDER. (This method takes longer and requires regular supervision. But tastes better. Alternative is to cook in oven on 350 with a lid.)
3. Add water as it diminishes from the pot, keeping same 3/4 level as you started with.
4. When cabbage becomes tender, take pot off stove and remove ham and bone.
5. Add potatoes to pot and cook until tender.
6. Add green beans when finished. (*If using fresh green beans, add to pot when you add the potatoes.)
7. Cut ham off bone and cube the meat. Add the meat only back to pot to complete the soup.

*It’s important to use a piece of ham On The Bone. Cooking the bone adds to the flavor and provides valuable minerals.

---

3. French Onion Soup

There are two essential components of a good French onion soup. The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, although you can use vegetable stock.
The second most important element is to properly caramelize the onions

Ingredients:
50g / 2oz butter
1 tbsp extra virgin olive oil
Dash Worcestershire sauce
1kg / 2lb onions, thinly sliced
1 tsp sugar
4 garlic cloves, crushed and finely chopped
2 tbsp plain flour
250ml / 9 floz sherry (or dry white wine)
1.2l / 40 floz strongly-flavoured beef stock
To garnish French bread & grated Emmental cheese.

Method:
Melt the butter with the oil and Worcestershire sauce in a large heavy-based pan. Add the onions and briskly fry for a 1-2 mins, reduce heat put the lid and continue to cook for 8 minutes or until soft. Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until caramelised. Take care towards the end to ensure that they don’t burn
Add the garlic for the final few minutes of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 minutes

To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top

An edit (I neglected to include the word "cover" in the instructions)

Ingredients -
6 quart (6l) cooking vessel
2lb (1kg) dried Great Northern beans
12oz (1/3kg) bacon, fried and cut into 1 inch pieces
1 large cooking onion
1/2 lb (1/4kg) carrots
6 stalks of celery
1 small potato, pealed
2 toes of garlic
4 bay leaves
1t black pepper
1t sea salt

Sort, rinse and soak beans
Puree all vegetables
Add everything to the cooking vessel filling remaining void with water
Bring to a boil, stir
Cover and simmer for 4 hours stirring every half hour

Enjoy with Pumpernickel or your favorite dark bread

I usually use a smoked ham hock but I didn't have one this time. Instead I had most of a 12 ounce package of bacon fried and awaiting me in my freezer.

Ingredients -
6 quart (6l) cooking vessel
2lb (1kg) dried Great Northern beans
12oz (1/3kg) bacon, fried and cut into 1 inch pieces
1 large cooking onion
1/2 lb (1/4kg) carrots
6 stalks of celery
1 small potato, pealed
2 toes of garlic
4 bay leaves
1t black pepper
1t sea salt

Sort, rinse and soak beans
Puree all vegetables
Add everything to the cooking vessel filling remaining void with water
Bring to a boil, stir
Simmer for 4 hours stirring every half hour

Enjoy with Pumpernickel or your favorite dark bread

I was out for a bit, yum on those recipes - keep them coming, cant wait to add them to my cook book