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Ingredients
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
Directions
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Fried Zucchini Coins
Serve these tasty zucchini coins with the easy sweet pepper dip or your own favorite dip. These make a good side dish or snack.
Ingredients:
1 1/2 cups panko bread crumbs (Japanese-style bread crumbs)
1 cup fine dry bread crumbs, unseasoned
1 teaspoon dried leaf basil
1 cup fresh shredded Parmesan cheese, about 4 ounces
1 scant teaspoon salt
2 large eggs
***Sweet Pepper Dip***
1/3 cup mayonnaise
2 to 3 tablespoons sweet pepper relish
Preparation:
Slice the zucchini into 1/4-inch thick rounds.
Combine the panko and fine bread crumbs in a food processor or blender with the basil, cheese, and salt. Pulse 6 to 8 times to combine; pour into a large plate. Beat eggs in a small bowl. Add about 1/3 of the zucchini slices to the beaten eggs, then coat, one at a time, in the bread crumb mixture. Put on a plate and repeat with remaining zucchini slices.
Meanwhile heat oil in a deep fryer to 360°. Fry zucchini in small batches until golden brown. This will take about 1 to 2 minutes for each batch. Using a slotted metal spoon, remove the cooked zucchini to paper towels to drain. Repeat with remaining zucchini. Sprinkle lightly with salt and serve with Sweet Pepper Dip or your favorite.
Sweet Pepper Dip: Combine 1/3 cup mayonnaise with 2 to 3 tablespoons of sweet pepper relish.
Serves 4.
Crockpot Vegetable Medley
Favorite fall veggies; imagine this dish with a beef or pork roast.
Cook Time: 8 hours
Ingredients:
1 medium cabbage
1 small rutabaga, cut in chunks
1 bunch celery
2 dozen baby carrots
2 medium onions, cut in chunks
1 envelope dried onion soup
3 or 4 tomatoes cubed
1 can (12 ounces) V-8 juice
1 cup garbanzo beans or other cooked beans, optional
Preparation:
Combine all ingredients in crockpot. Cover and cook on LOW for 8 to 9 hours, until vegetables are tender.
Green Bean Salad
Ingredients
1 pound fresh green beans
2 tablespoons olive or vegetable oil
1 tablespoon lemon juice
2 tablespoons sesame seeds, toasted
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
Directions
In a saucepan, cover beans with water; cook until crisp-tender. Drain and rinse in cold water; place in a serving bowl. Sprinkle with remaining ingredients; toss to coat. Serve at room temperature
Stuffed Baked Tomatoes
Ingredients
1 cup uncooked instant rice
4 large firm tomatoes
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
1 tablespoon finely minced fresh parsley
1/2 teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
Bake in preheated oven for 20 to 25 minutes.
Eggplant Casserole
Ingredients
4 cups water
1 medium eggplant, peeled and cubed
1 1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
Directions
In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through.