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This is the old blog site, you can still find the recipes from before on here.
Sunday, August 23, 2009
August (fresh produce)
Last time at club we had a variety of dishes and some canned fruit and relish. Tamra Ockey brought some fresh tomatoes from her garden that we sampled. She grew a few different varieties, they were yummy! Pam made a wonderful tomato pie, so delish! I made zucchini bars with maple frosting, Denna really liked them! We of course had a fun time eating and visiting. Hope to see more of you there next time!
Jeannie
Jeannie
Wednesday, August 19, 2009
CHICKEN SANTA FE
1 lb. skinless, boneless chicken breasts, cut into 1 inch strips
1/2 tsp. salt
1/2 tsp. dried oregano
2 tbsp. olive oil
1 clove garlic, minced
1 lg. red onion, sliced
1 zucchini, cut lengthwise in half, then crosswise into slices
1 chili pepper, seeded & minced
1 pkg. (10 oz.) frozen corn kernels
1 can (16 oz.) whole tomatoes in thick puree
1 c. raisins (optional)
In large skillet, saute chicken, salt and oregano in oil for 3 minutes or until chicken is lightly browned. Add garlic, onion, zucchini and pepper. Saute 2 minutes or until lightly browned. Add corn, tomatoes with their liquid and raisins, stirring to break up tomatoes. Cover and cook 8 to 10 minutes or until chicken is cooked through and vegetables are tender. Serve immediately
1/2 tsp. salt
1/2 tsp. dried oregano
2 tbsp. olive oil
1 clove garlic, minced
1 lg. red onion, sliced
1 zucchini, cut lengthwise in half, then crosswise into slices
1 chili pepper, seeded & minced
1 pkg. (10 oz.) frozen corn kernels
1 can (16 oz.) whole tomatoes in thick puree
1 c. raisins (optional)
In large skillet, saute chicken, salt and oregano in oil for 3 minutes or until chicken is lightly browned. Add garlic, onion, zucchini and pepper. Saute 2 minutes or until lightly browned. Add corn, tomatoes with their liquid and raisins, stirring to break up tomatoes. Cover and cook 8 to 10 minutes or until chicken is cooked through and vegetables are tender. Serve immediately
Zucchini Bars
3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1/2 cup margarine
1 (3 ounce) package cream cheese
2 1/2 cups confectioners' sugar
1/2-1 tsp. maple flavoring (if desired)
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1/2 cup margarine
1 (3 ounce) package cream cheese
2 1/2 cups confectioners' sugar
1/2-1 tsp. maple flavoring (if desired)
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.
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