ForeverEating

 

 Zucchini Bread

by L.Porrino

 

In Large Bowl Combine:

     4 eggs

     1-½  Cups Sugar

     ¾ Cup Vegetable Oil

In A Separate Bowl, Mix:

3  Cups Flour

1   tsp Salt

1   tsp Baking Soda

1   tsp Baking Powder

1   tsp Cinnamon

Stir Mixtures Together.  Stir In:

2   Cups Grated Zucchini

1    Cup Walnuts

     1-½  tsp Vanilla

 

Batter is thick.  Spoon into a well-greased and floured 9x5 inch loaf pan.  Bake at 350 for 75 minutes or until loaf tests done. 

Brown Betty

by L.Porrino

 

Ingredients:

1 Can Pumpkin Pie Filling (2 Cups)

2- ½  Cups Sugar

1 Cup Vegetable Oil

1/3 Cup Water

4 Eggs

3- ½  Cups Flour

1 tsp Cinnamon

1 tsp Nutmeg

1- ½  Tsp Salt

2 tsp baking soda

1 Cup Chopped Walnuts

1 Cup Raisins

 

Directions:

Mix all of above and bake at 350 for 1 hour and 15 minutes in four (4) greased coffee cans(or small loaf pans). 

 Mango Bread or Pumpkin Bread

by M. Cousins

 

 

 

Ingredients:

2 cups flour                                          

2 tsp baking soda                            

2 tsp cinnamon                                   

1 tsp baking powder                         

1½ cups sugar                                                

½ cup butter or margarine                 

3 cups chopped mango                                         

¼ cup nuts

1 cup raisins

1 tsp vanilla

3 eggs, beaten

½ tsp salt  

½ cup oil       

 

Directions:

Mix dry ingredients, then mix in oil, butter, nuts, and raisins. Add mangoes, vanilla, and eggs last. Let stand about 20 minutes. Pour into 2 small greased bread pans.

Bake at 350 degrees for 45 minutes(1 loaf pan - 60 minutes).  

To make pumpkin bread substitute 3 cups mashed pumpkin or butternut squash and substitute 1 teaspoon pumpkin spice for 1 teaspoon cinnamon.

 June's Cornbread

by June Matthews

 

Ingredients:

2 cup Martha White Buttermilk self rising corn meal mix.

1 Jiffy Corn Muffin Mix

1 and 2/3 c milk

2 eggs

1/4 cup oil

 

Directions:

Preheat oven to 450 degrees. Place 9" iron skillet in oven. (Put 1-2 Tbsp. oil in skillet} to preheat. In large bowl combine dry ingredients. Combine eggs, oil and milk. Add wet ingredients to dry and mix well. Pour batter into hot greased skillet {should sizzle when put in skillet} bake 450 25 min. {can be baked in muffin tins or cornbread stick pans 15-20 min or until golden brown}

Shorten' Bread

by C. Matthews

 

Ingredients:

2 cups all purpose flour

1/2  lb. butter                                                    

1/4 cup  white or light brown sugar

1/4 tea. baking powder

 

Directions:

Cream butter, gradually add sugar beating well.  Add rest of ingredients.  Knead  together about 5 minutes.  Roll out on floured board about 1/4" thick.  Cut  with biscuit cutter or any shape you wish.  Place on ungreased cookie sheet and Bake at 350 deg. about 18-20 min.

Memaw's Hush Puppies

by R. Davin  

 

Ingredients:

1 cup self rising corn meal                    1 cup buttermilk

2 tbsp of all purpose flour                     1 egg

1/4 cup chopped onion                        1 tbsp sugar

 

Directions:

Mix all ingredients together and drop by teaspoon into hot deep fat or oil. They will float when done.  Serve with favorite fried fish and slaw.

 

Cornbread Casserole

by S. Okenquist

 

Ingredients:

1 can cream corn                                                     

1 can regular corn

8 oz. butter                                            

8 oz sour cream

1 and 1/2 package of corn jiffy mix

 

Directions:

Mix together all ingredients in a bowl, then empty in a 9x13 baking dish. Bake for 1 hour at 375 degrees. ENJOY!

 

Nonna's Lemon Ricotta Biscuitsby R&D Sambo

 

Ingredients:

Directions:

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

 

 

30 Day Bran Muffins

by L. Turner

(Make a double mix)

When this is all mixed you can leave it in the fridge for up to 30 day (not that it lasts that long), and bake only as needed on the day. *

In first bowl;

          2 Cups Digestive bran

          2 ½ Cups Nutty wheat flour

          ½ Teaspoon Salt

          2 ½ Teaspoons Bicarbonate (baking soda)

In second bowl;

          Beat 2 eggs and 1 ¼ Cup Brown Sugar

          Add ½ Cup oil and beat again

          Add 3 Cups milk and 1 Teaspoon vanilla, beat again

Add liquid to dry ingredients and mix well

Add 1 Cup mixed cake fruit or raisins

Mix all together. At this stage mixture can be left in the fridge for up to 30 days.*

Bake in muffin pain at 200°C for 10-15 min.

Enjoy!

Banana Carrot Muffins

By Nicole cousins

Ingredients:

1 cup sugar

4 eggs, large

5 bananas

1/3 cup orange juice

1 (16 ounce) can carrots, drained or 2 cups grated carrots

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 cup butter, room temperature

 

Directions:

Preheat oven to 350°F.

In medium bowl, combine flour, soda and salt.

In large bowl, cream Crisco and sugar. Mix in eggs and juice.

Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly. Mix the carrots and bananas into the egg-sugar mix. Stir in dry mix; stir only to moisten.

Put in lined muffin tins. Bake at 350°F for approximately 30 minutes, until light golden. Makes 24 muffins

 

Morning Glory Muffins

by C. Pearson

 

 

Ingredients:

2 cups all purpose flour            

1and 1/4 c sugar                          

2 tsp baking soda                                                   

2 tsp cinnamon                                                         

1/2 tsp salt                                                                

2 cups grated carrots

1/2 cup each raisins, nuts, coconut

1 apple cored, peeled and grated

3 eggs

3/4 cup neutral(vegetable) oil

2 tsp vanilla

 

Directions:

In bowl mix flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple. In small bowl beat eggs, oil, and vanilla and stir into flour mixture until combined. Spoon into muffin cups bake at 350 deg. for 20 min.

 

Blueberry Almond Scones

by A. Okenquist    

 

Ingredients:

3/4 cup + 1 tbsp half-n-half cream                         

1/2 pint of fresh blueberries                                                  

1/4 cup chopped almonds                                              

1 large egg beaten                                                              

1/2 cup cold butter cut up into very small pieces.

2-1/4  cups flour  

3 tbsp sugar  

1 tbsp baking powder 

1/2 tsp salt

 

Directions:

Preheat oven to 375 degrees. Grease cookie sheet, or use a seasoned baking stone.  Combine cream and egg in small bowl until well blended,  lightly stir in blueberries and almonds.  Next in large bowl, stir flour, sugar, baking powder and salt together. Cut in butter till fine crumbs. Stir in cream mixture, need 4 or 5 turns taking care not to crush the blueberries too much.  Pat dough 3/4" thick and then cut.  Can be cut into rounds or wedges.  Bake in preheated oven 18 minutes or until golden brown.

Enjoy with a hot cup of  tea!

   Flamenca Style Eggsby C. Gilpin

                                      

6 Potatoes                                     2 Plumb Tomatoes

Garden Peas                                  1 Chilli Pepper

Salt                                              1 Large Piece of Spanish Chorizo

Olive Oil                                       4-6 Eggs

1 Small box of Fried Tomato Sauce

 

-Peel potatoes and chop into small cubes

-Deep fry in pan and add salt (Fry until golden)

-Boil 3 hands-full of garden peas in boiler-pan until soft

-Drain potatoes from fryer and place in large, flat oven dish

-Add boiled peas

-Mash 2 plumb tomatoes until liquid, and mix with 1 small box of fried tomato sauce

-Heat up on low temperature and add 1 grinded chilli pepper

-Pour mix of tomatoes with chilli pepper and mix with potatoes and peas in oven dish

-As for decoration, put slices of chorizo on top of potatoes

-Place 4-6 eggs on top too

-Introduce in oven at high temperature until chorizo is crunchy and

eggs are done

(Instead of placing the eggs on top, fry eggs separately and place on top once dish is finished).  -Serve.

Spanish Omelette

by C. Gilpin

 

5 Potatoes

4 Eggs

Salt

Olive Oil

Sunflower Oil

 

-Peel potatoes and chop in small cubes

-Cook on low temperature

-Pour a little bit of olive oil, about (1/3) and 2/3 of sunflower oil

-Once potatoes are soft (not golden) drain from pan

-Add the rest of the potatoes on a flat large pan

-Beat eggs to mix

-Once potatoes are fried slightly add eggs into the pan

-Sprinkle a touch of salt all around

-Leave approximately 2 minutes and turn over until both sides are golden.

Oma’s Eggs

by D.  Smith 

 

4 oz. diced Canadian bacon (ham or sausage)      

3 tbsp butter or margarine

12 beaten eggs                                                                 

1 3/4 cup bread crumbs               

1/4 cup chopped green onions

1/8 tsp paprika                                                  

3 oz can of sliced mushrooms                                  

6 tbsp melted butter or marg.

*cheese sauce

 

In large skillet, cook bacon & onion in the 3 tbsp butter until onion is tender but not brown.  Add eggs & scramble until just set.  Fold mushrooms and eggs into cheese sauce.  Pour into a 12x7x2” baking dish.  Combine remaining melted butter, bread crumbs and paprika.  Sprinkle on top of eggs.  Cover and chill for 30 minutes or overnight.  Bake uncovered at 350 oven for 30 minutes.

 

*Cheese Sauce  Melt 4 tbsp butter, blend in 4 tbsp flour.  Add 1/2 tsp salt and 1/8 tsp pepper.  Add 2 cups milk.  Cook and stir until bubbly.  Stir in 4 oz shredded American cheese until melted.

Shredded Wheat Breakfast

by Ruth Davin

                                                                                                      

Salt & Pepper to taste                                   2 cups milk

2 large shredded wheat                                 2 eggs

1 Tablespoon butter

 

In a pan combine milk, butter, salt & pepper over medium heat. Drop the 2 eggs  in, poach them in the milk until done to your taste. Stir with a wooden spoon so the eggs do not stick and the yolks don't break. Place large shredded wheat in a bowl, a soup bowl is perfect. Pour milk mixture with eggs over the shredded wheat.  Makes 2 servings 

Artichoke Pie

by D. Casagrande

 

1 lb mozzarella cubed                              6 cloves or garlic crushed

6 eggs                                                    1 cup grated cheese

olive oil                                                  1 frozen pie shell

2 cans of artichokes cut into 1/4 inch pieces, rinsed & drained

 

Sauté garlic & artichokes in olive oil. In a separate bowl beat eggs, cheese & black pepper, add artichoke & Mozzarella.  Pour into pie shell & bake for 1 hour at 350 degree oven.

Spinach Pie

 By B. Lyons

 

3 bags of spinach washed                      6-8 eggs beaten

1 ¼  lbs. domestic feta cheese              1 box Phyllo-room temp. l hour

2 sticks melted butter

 

Squeeze out excess water from spinach, tear into pieces in very large pan. Add eggs and crumbled feta cheese to spinach Brush bottom of large baking pan with butter then layer first sheet o f phyllo and brush with butter. Continue for 6 layers. Cover with half of spinach mixture. Six more buttered layers and last half spinach mix. Top with rest of phyllo buttering each layer. Cut into squares or diamonds before baking, don't cut bottom layer until baked. Bake 350 deg. 1 hour until golden.

 

Italian Zucchini Crescent Pie

by D. Ghattas

 

2 tbsp margarine or butter                  ½  tsp salt

4 cups thinly sliced zucchini                ½  tsp pepper

1 cup chopped onion                          ¼   tsp garlic powder

2 tbsp parsley flakes                           ¼    tsp dried basil

12   eggs well beaten                          ¼    tsp dried oregano

2 cups shredded Muenster or mozzarella cheese       

1 (8 oz) can Pillsbury Refrigerated Quick Crescent Rolls

2 tsp prepared mustard

Preheat oven to 375.  Melt margarine in a 10 inch skillet over medium heat.  Add the zucchini and onion; cook for about 8 minutes or until tender.  Stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.  Combine the eggs and cheese in a large bowl; mix well.  Stir in cooked vegetable mixture.

 

Separate the crescent dough into 8 triangles.  Place in an ungreased 10 inch pie plate.  Press into the bottom and up the sides to form a crust.  Firmly press the perforations together to seal.  Spread the mustard over the crust and evenly  pour in the egg mixture.  Bake for 18 to 20 minutes or until knife inserted near center comes out clean.  If necessary, cover the crust with foil during the last 10 minutes to prevent excessive browning.  Let the pie stand for 10 minutes before serving.

Zucchini Fritters

  by Sis. Bargeron

 

6 medium zucchini, sliced                     ½ tsp. salt

3/4 cup flour                                        1 egg

3/4 cup white cornmeal, self rising        ½  cup buttermilk

¼ tsp cayenne pepper                           oil for frying

 

Boil the zucchini until soft. Drain and mash. Set aside. Mix together the flour, cornmeal, salt and cayenne. In a separate bowl, lightly beat the egg. Add the buttermilk and squash. Stir well. Add to the dry mixture. Heat the oil to 350. Drop spoonfuls of the mixture into the hot oil. Cook about 2 1/2 minutes per side. Drain on paper towels. Serve warm.

 

ecchini Quiche........Isaiah 25:6

by M. Zecchini

 

3 cups thinly sliced zucchini                   2 tbsp parsley

1/2 cup vegetable oil                            1/2 tsp oregano               

1 cup Bisquick                                      1/2 tsp salt

4 eggs slightly beaten                            Dash of pepper

8 oz. cottage cheese                            1 clove minced garlic      

1/2 cup finely chopped onion                3-4 slices of Swiss cheese

                               

Mix all ingredients together.  Pour into greased pan.  Bake for 45 minutes at 350 degrees.  Ten minutes before done, put sliced of Swiss cheese on top and put back in oven.

 

        Mom's Zucchini Quiche

by A. Matthews

 

4 chopped zucchini                                    4 eggs slightly beaten   

1 finely chopped onion                               1/2 cup Bisquick

1/2 cup olive oil                                        1/2 cup grated Romano cheese          

Mix all ingredients together.  Pour into greased pan.  Bake for 30 minutes at 350 degrees. 

Basic Broccoli Quiche

by Phyllis Cucinello

 

 

1 medium finely chopped onion             

2 cloves of minced garlic                        

olive oil to coat pan                                

1 pound of broccoli, cut crowns and julienne stems             

1/2 pound Monterey Jack cheese shredded          

1/2 pound cheddar cheese shredded

3 eggs

8 oz half/half or heavy cream

prepared pie crust           

                        

Sauté onion and garlic in a pan with olive oil. Cook until soft. Add broccoli and combine with onions for 1 minute. Remove from heat. In separate bowl mix eggs, cheese and heavy cream. Add to broccoli.

Pour into prepared pie crust.  Bake for 30-45 minutes at 350 degrees until firm and golden. 

Broccoli Quiche with Seafood

Add to Basic Broccoli Quiche:   6 large shrimp chopped, 6 large scallops chopped (raw or cooked) and a 6 oz. can of crab meat

to mixture then pour into pie crust..  Bake for 30-45 minutes at 350 degrees until firm and golden. 

 

Broccoli Quiche with Bacon or Ham

Add to Basic Broccoli Quiche:    1/2 cup diced browned bacon or ham to mixture then pour into pie crust..  Bake for 30-45 minutes at 350 degrees until firm and golden. 

                                Dorene's  Crab Meat Quiche

by D. Zecchini

 

3 eggs slightly beaten                           4 oz. cream cheese cubed

1 cup sour cream                                 1/2 cup milk

1/2 cup Muenster cheese grated            pinch of black pepper

1/4 cup sautéed onion                          1/2 cup heavycream 

1 & 1/2 to 2 cups flaked crab meat        1 cup cooked, chopped broccoli

2 prepared 9 inch pie shells                   pinch of paprika

 

To the beaten eggs add sour cream, cheeses, heavy cream, milk, onions and pepper.  Mix well.  Add crab meat and 1 cup cooked chopped broccoli if desired.  Pour into prepared pie shells. Sprinkle with paprika.  Bake at 375 degrees for 40-50 minutes. 

This recipe makes two 9 inch pies.