Senior Member
Posts: 183
Joined: Mon May 05, 2008 12:15 pm
Location: Miami, FL

recipes--Tomato & Cucumber salad.

Hey, why doesn't someone create a new section titled recipes. It seems we all have plenty to share! :o)

I use my mints in salads or with Lamb. I once tried a great recipe that I got off a magazine. I more or less remembered the recipe and tried it the other day..

Edamame salad:
Arugula (or other green leafy lettuce)
Soy beans(edamame)
Mint (sliced into thin ribbons)
Parmessiano Regiano cheese or other hard cheese(Pecorino Romano, Parmessan, etc)
Red Wine vinegar
1-2 teaspoon of sugar
Olive oil
salt & pepper to taste

The amounts of each ingredient are according to your likes. I typically use a handfull of arugula(can substitute any green leafy lettuce) and another handfull of mint.. about 30 soy beans(already removed from pods)..and about a 1/4 cup of parmegiano regiano cheese.

If not already cooked, cook the soybeans in their pods by putting them in boiling water for a few minutes. Chop the arugula into thick ribbons. Chop the mint into fine ribbons. Mix together the arugula, beans, mint, and cheese. In a seperate bowl, combine about about a 1/4 cup of red wine vinegar and the sugar. Once sugar is dissolved, drizzle in about a 1/4cup of olive oil while mixing with a whisk. Whisk until it emulsifies.(Looks like a salad dressing) Pour over salad and enjoy.

This recipe is loaded with essential vitamins, good fats, and protein! I've interchanged mints and types of lettuce and have always been satisfied.

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Cool Member
Posts: 76
Joined: Mon Mar 31, 2008 12:23 pm
Location: So. Georgia, USA

I made this over the weekend. I put this on cooked spaghetti and stir fry it up for a bit to combine.

Fresh Basil Pesto


* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste

* Special equipment needed: A food processor

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

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Posts: 32
Joined: Sun Sep 28, 2008 11:41 pm

Thanks opa! Really made me want a squash soup now. Can I also use the blender instead of mashing the squash and potato?

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Posts: 5
Joined: Tue Feb 03, 2009 12:21 pm
Location: Atlanta,Ga

Oh recipes :)

This might be fun. Ok here it goes, this may seem like a weird recipe to some and its actually a Korean dish that a girl I know taught me how to make.

Heres what you need:

- 1 Large Tomato
- About a half a cup of graded cheese
- 1/4 cup of chopped onions
- 1/4 cup of chopped celery
- 1/8 cup of sour cream

Ok so basically in simple terms you just take the tomato and cut a thin layer off the top. Next you will want to "gut" the tomato out and make it hollow in the middle.

You will want to put all of the ingreidents in the tomato and cook it in the over on about 365 degrees for around 10 minutes! It makes a really tasty little treat.

There are a few different ways to make this but this works fairly well. Sometimes people like to add sauces in it and other things. Anyways enjoy :)

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Posts: 58
Joined: Thu Feb 12, 2009 7:12 pm
Location: Upstate SC

Grilled Endive/Chicory Salad-

One Endive (the loose weed looking kind, not Belgian), though you can substitute any bitter green
One or Two oranges
Extra Virgin Olive Oil

Wash the head of endive and let dry on a paper towel for a few minutes, doesn't need to be totally dry and a little damp is a good thing

Take the endive and place on the grill to often char and wilt slightly turning often enough to avoid burning. You want it still crisp but make sure to grill it long enough to char nicely and tenderise just slightly, should still be crisp.

Remove from the grill, chop, and place into a bowl. Then squeeze an orange over the endive and then toss in some orange segments. How much is a matter of how juicy the orange is and how many segments you like, you want only enough to coat the endive. How many segments it a matter of taste.

Toss in a little salt, pepper, and EVOO and serve warm.

If it's not grilling weather but you can still get the endive you can chop and wilt in a pan or char under the broiler.

Blood oranges are great in this too, as is most any citrus.

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Posts: 13
Joined: Mon Mar 23, 2009 2:53 pm
Location: Lincoln, NE

Roasted Red Pepper and Tomato Soup

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream

1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

5. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Great use for peppers and tomatoes. The recipe isn't the quickest in the world, but it's sooo tasty. I plan on making a ton and a canning it for the winter this year :)

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Cool Member
Posts: 96
Joined: Sun Mar 02, 2008 5:19 pm
Location: Atascosa

stuffed zucchini squash...# of squash is up to you
take the larger squash...cut them in half length ways...scrape out the seeds.
Discard the seeds...continue scraping the meat of the squash until you get to about within 1/4 inch of the skin...add the meat of the squash to hamburger meat
take 2 lbs of hamburger meat and the meat of the squash and add 1 onion diced...cook till hamburger is browned..add one can of diced tomatoes...
you can add rice if you like...
scoop the finished meat and squash meat into the hollowed out zucchini half..cover with cheese and put into foil and add a 1/4 cup of water..cover with foil and cook at 350 degrees for 20 minutes or until squash it tender.

you can use the same recipe for stuffed bell pepper also..minus the squash..


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Super Green Thumb
Posts: 7422
Joined: Mon Mar 23, 2009 1:59 pm
Location: TN. 50 years of gardening experience.


1 cup of flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt

Mix well then stir in 3/4 cup of milk.

Put in a greased 10x10 baking dish.

Sprinkle 2 cups of fresh picked Blackberries over the top.

1/2 cup of melted butter poured over the top.

Bake at 350 deg F for 45 to 50 minutes.

Optional, serves with a scoop of French Vanilla Ice Cream.

Last edited by Gary350 on Thu May 07, 2009 8:15 am, edited 1 time in total.

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Super Green Thumb
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Joined: Mon Mar 23, 2009 1:59 pm
Location: TN. 50 years of gardening experience.

I got this recipe from an Oriental Lady that I know. This is better than anything you can make from sauces in a jar or ready to eat oriental stir fly in the frozen section of the grocery store. You can make it with chicken or pork. You can make it as spicy as you like just add more red peppers. This oriental lady grows her own garlic, cayenne peppers, bell peppers, and other vegatables in her garden.

Sweet and Sour Sauce

1/3 cup of soy sauce
1/3 cup white vinegar
1/3 cup brown sugar
1 tablespoon corn starch
3 cloves of garlic
Juice squeezed from 1 lemon.
1 cayenne red pepper mild, 2 for medium, 3 for hot, 4 for extra hot.
Grind in kitchen blender.

Mixed Vegatables.

You can use any vegatables you like just don't use more than about 4 cups it will be too much for the volume of sauce. Slice and dice into small pieces.

1 large onion
1 yellow squash
1 bell pepper
1 carrot

Jasmine Rice

1 cup of Jasmine rice
2 cups of water
1 tsp salt
3 Tbl butter
Cook in rice cooker or bring to a boil in a covered pot turn off heat and let it sit for 15 minutes.

Cut 1 lb Chicken or Pork into small pieces brown in 1/4 cup olive oil. Add the sauce and mix vegatables. Cook about 5 minutes or until the vegatables get tender. Eat at once with rice. Serves 4.



This is very good, just as good or better than chinese food in a real oriental restaruants. Fresh garden vegatables really makes it the best.

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Posts: 17
Joined: Fri Apr 24, 2009 9:10 pm
Location: N.C.

This is more of an idea than a recipe but here goes.

Blackberry Lemonade

The Lemonade
(just one recipe I found online if you have another one you like that yields about the same amount It should do fine)

1 cup- lemon juice (about 6 juiced lemons)
1 cup- white sugar
6 cups- water


1. Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing. -OR- If you are using store bought lemon juice just skip this step.
2. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste.

Now to make it Blackberry Lemonade

You will need-

1-Lemonade recipe (see above)
1-4 cups- blackberries (best fresh picked wild ones)
1-large mixing bowl
1-large serving spoon(or something else you can mash and squish blackberries with)


1-Put the blackberries in the bowl. Next, Put the lemonade in the bowl (if it doesn't all fit that is OK just put enough to fill the bowl or all of it if it fits.)

2- Mash and squish the blackberries with the spoon until you think you have gotten all the blackberry juice in the lemonade.

3- Strain the blackberry/lemonade mixture back into the container the lemonade was in to remove the blackberry pulp, chill, and wallah blackberry lemonade

Senior Member
Posts: 271
Joined: Tue Mar 03, 2009 4:38 pm
Location: Kershaw,S.C.

2 lbs. yellow squash
1 med. onion, chopped
1/2 cup butter
1 cup bacon bits
1 cup sour cream
tart shells
parmesan cheese
Cook squash and onion in boiling salted water til tender. drain well. in a bowl mix squash mixture with butter, bacon bits and sour cream.Pour into tart shells. top with parmesan cheese. bake at 350 til hot and bubbly. 4-6 servings. freezes well.

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Location: Kershaw,S.C.

Squash and Chicken Dinner
1 broiler chicken,cut into serving pieces
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp. paprika
1 med. onion, sliced
1 15oz. can tomatoes
1 tsp. dried oregano
1 lb. sliced summer squash
Sprinkle chicken pieces with 1 tsp. salt, pepper and paprika. brown under broiler for 10 mins. turning once. transfer chicken to a heavy skillet. add onion, tomatoes, oregano and remaining salt. cover and cokk over med-low heat for about 30 mins. or until chicken is done. add squash, cover and cook for 10 mins. longer
I use boneless, skinless chicken breast.
serves 4

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Location: Kershaw,S.C.

Zucchini, Tomato & Onions
2 cups sliced onions
2 cups sliced tomatoes
2 cups sliced zucchini
1 1/2 tsp. Italian Herb Seasoning
1/2 tsp. salt(optional)
dash of pepper
Preheat oven to 350 degrees. Layer onion,tomato and zucchini in a 2qt. casserole dish that has been sprayed with non stick cooking spray.Sprinkle each layer with seasoning. Bake for 30-45 mins. depending on how soft you like the vegetables.
Makes 7 servings

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Posts: 271
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Location: Kershaw,S.C.

Cabbage Casserole
1 large head cabbage shredded
10 oz. Cheddar Cheese, grated
1 can Cheddar Cheese soup
1 soup can milk
1 pkg. Ritz crackers, crushed
Cook cabbage in salted water until done. Drain
Place in a 13X 9 baking dish.Mix cheese in cooked cabbage,saving 1/2-1 cup for later use.Make a sauce with the soup and milk. Blend well together and mix through the cabbage. Add 1 cup of cheddar cheese to the top of the casserole. Sprinkle the ritz crackers on top. Bake at 350 for 30 mins., until bubbly.

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Location: Kershaw,S.C.

Anyone have some ideas for using cucumbers.I have marinated them in the sour cream mixture.just plain ole slice and eat. We are getting around 8 cucumbers a day. Have given some to the neighbors. What else can I do? Thanks. Julie

The Helpful Gardener
Posts: 7491
Joined: Mon Feb 09, 2004 9:17 pm
Location: Colchester, CT

I like Indian cucumber raita...

Peel, split, and seed a cucumber, and hand grate it, mix in a tsp cumin, 1/4 teaspoon curry powder, 1/4 tsp salt and just a pinch of ground red pepper. Toss that, then mix in two cups of unflavored yogurt (Let your conscience be your guide as to whether you use fat free or whole; I like it best with Greek style yogurt). Serve with pita wedges or we like papadum, a sort of Indian toasted bread, naan is an Indian soft bread that is very good with it as well...

Oh, [url=https://www.foodnetwork.com/recipes/emeril-lagasse/cold-cucumber-soup-recipe/index.html]here's[/url] a thought. And it uses six at a whack...

Bam! :lol:


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Super Green Thumb
Posts: 7422
Joined: Mon Mar 23, 2009 1:59 pm
Location: TN. 50 years of gardening experience.

Pico de gallo

Slice and dice 1 small green chili pepper for mild, 2 spicy, 3 hot.

Slice and dice 1 medium onion.

Slice and dice 2 or 3 medium tomatoes.

Slice and dice about 1/4 to 1/2 cup of cilantro.

1 clove of garlic sliced and diced.

Juice from 1 lime and about 1/4 cup of water.

Salt and fresh ground black pepper to taste.

Let it stand over night in the refrigerator it gets better with age.

It goes good with a lot of foods. It is good on tacos too.

I like to put a large spoon full on my plate and eat it like a salad.

You can use any hot pepper you like. I don't like the fire hot peppers with a sharp bite. I personally like a mild hot green chili pepper with good flavor rather than a fire hot pepper. If I want it fire hot I just add more of the green chili pepper to spice it up.
Last edited by Gary350 on Thu May 20, 2010 3:27 pm, edited 2 times in total.

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Posts: 271
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Location: Kershaw,S.C.

Garlic Green Beans

1 pound fresh green beans, trimmed
1 to 2 garlic cloves, minced
1/2 tsp. salt
1/8 tsp. white pepper
2 tsp. olive oil
Place beans with water to cover in a saucepan; bring to a boil. Cook uncovered for 8-10 minutes or until tender; drain. Toss beans with garlic, salt and pepper. Drizzle with oil. Serve immediately.

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Sesame Green Beans

1 tbsp. olive oil

1 tbsp sesame seeds

1 lb. fresh green beans

¼ cup chicken broth

¼ tsp. salt

Pepper to taste

Heat oil in large skillet over medium heat. Add sesame seeds. When seeds start to darken, stir in beans.

Cook, stirring, until beans turn bright green.

Pour in chicken broth, salt and pepper.

Cover and cook until beans are tender, about 10 mins.

Uncover and cook until liquid evaporates.

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1 tomato (any big variety will do)
1 tuna can
2 - 3 tbs mayonnaise
salt and pepper if you like

Cut the top of the tomato and take out the filling. Mix the mayonnaise with the tomato filling and the tuna. Put the mix back in the tomato and enjoy.

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Location: Kershaw,S.C.


6 ripe and juicy tomatoes
ice water
salt and freshly ground black pepper (optional)
1 pinch dried oregano (or fresh thyme)
4 small lemon wedges (for serving)

Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl.

Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings if necessary.

Serve cold with a squeeze of lemon juice.

Servings: 4 (assuming 1 cup per serving)

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Corn with Bacon

6 ears of corn
4 slices of bacon
1 tsp. salt
1/4 tsp. pepper

remove corn from cob.cook bacon in a large skillet.until crisp.reserving drippings.crumble bacon and set aside. saute corn in drippings until golden brown.add water to cover, salt and pepper. bring to a boil, reduce heat, cover and simmer 30-45 mins. stir in bacon.
6-8 servings

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6 servings

1 c. cooked rice
3 to 4 lb zucchini, cooked, drained & mashed
2 c. shredded sharp Cheddar
1/2 c. chopped green onions
1/4 c. chopped parsley
3 eggs, beaten
1/2 c. butter or margarine, melted
salt, pepper & paprika

Combine rice, zucchini, cheese, green onions & parsley & mix well.
Stir in eggs, butter, & salt & pepper to taste.
Spoon mixture into lightly greased 9-inch baking dish & sprinkle with paprika.
Bake at 350 degrees 1 hour.

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Super Green Thumb
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Joined: Mon Mar 23, 2009 1:59 pm
Location: TN. 50 years of gardening experience.

Zucchini Bite Size Pizzas

I tried this recipe and it turned out to be very good.

Grease a cookie sheet with olive oil.

Cut a zucchini squash into 3/8 slices and lay them on the cookie sheet.

Cover the top size of each slice with pizza sauce.

Sprinkle Mozzarella/Smoked Provolone cheese on top.

Bake at 350 degrees F for 20 to 25 minutes.

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Super Green Thumb
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Joined: Mon Mar 23, 2009 1:59 pm
Location: TN. 50 years of gardening experience.

Fresh Garden Pizza

I make this ever summer and it is so good it is unreal. Very yummy.

Home made crust.

2 cups of all purpose flour
2/3 cut water water
1 tsp salt
3/4 tsp sugar
1 package of dry yeast.

Dissolve the salt and sugar in the warm water then sprinkle the yeast on top. Do not stir. After about 10 or 15 minute then you can stir. In about 10 minutes it will start to foam. Add the flour. Kneed dough then let it rest 5 minutes. Kneed again let rest 5 minutes. Roll out onto large 18" greased pizza pan. Bake in the oven at 425 until it is lightly cooked.

Cover with your favorite pizza sauce about 1 cup.
1 cup of italian sausage or what ever meet you like.
Cover the whole pizza with 1/4 inch thick tomato slices.
Cover the pizza with 1/8 inch thick sliced squash.
1/2 cup fresh garden bell peppers diced.
1/2 cup of sliced and diced onion.
Top with 1 package of Mozzarella/Smoked Provolone cheese.

Bake 425 deg F for 20 to 25 minutes.
Last edited by Gary350 on Tue Jul 07, 2009 11:05 pm, edited 4 times in total.

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Posts: 271
Joined: Tue Mar 03, 2009 4:38 pm
Location: Kershaw,S.C.



1 lb. box light brown sugar
2 c. biscuit mix
4 eggs, well beaten
2 c. chopped pecans

Combine all ingredients and blend well. Pour into greased and floured 9 x 13 inch pan. Bake at 325 degrees for 30 minutes. Remove from oven and cool thoroughly before slicing into 48 bars.

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Posts: 271
Joined: Tue Mar 03, 2009 4:38 pm
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Chops in a Crock Pot

6 whole Pork loin chops -- browned
1 whole Onion -- chopped
3 TB Catsup
10 1/2 oz 98% fat-free Cream of chicken soup
2 Ts Worcestershire sauce


Place all into crock pot and cook on LOW about 4-5 hours. Serve with rice, noodles or potatoes.

Super Green Thumb
Posts: 2179
Joined: Thu Jun 25, 2009 6:06 pm
Location: North Texas

Since we always have an over abundance of summer squash and the friends, family, and neighbors have all they need; I sometimes use the following recipe to make a delicious casserole. If I cooked the recipe in two small casserole dishes, we usually eat one and freeze the other. Sometimes we freeze both for later use. Just stick them in the microwave for a few minutes and they taste like they just came from the oven.

This is a great way to extend the summer bounty into winter. I don't know why, but yellow squash is way over priced in the grocery stores at $1.69 per lb. in the winter.

This recipe can also be adapted to different tastes by adding other ingredients such as basil, minced jalapeno pepper, tomato, or strong flavored cheeses like asiago or parmesan.

Baked Summer Squash Casserole
5 pounds medium size yellow squash
2 eggs
1 cup seasoned Italian bread crumbs
4 ounces of butter or margarine
¼ cup of sugar
2 teaspoons of salt
1 medium onion diced
dash of pepper to taste

Cut squash into chunks. Place in pot with enough water to cover squash. Cook until tender. Drain in colander. Add the rest of the ingredients except bread crumbs and gently mix with the squash in a large bowl. Pour mixed ingredients into one large or two small casserole dishes. Cover with generous layer of bread crumbs. Bake at 350 degrees until lightly browned (about fifty minutes). Yield: 10 servings.



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Super Green Thumb
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Location: TN. 50 years of gardening experience.

Blackberry Pancake Syrup

Mash the fresh picked blackberries in a pan with a potato masher.

For every 1 cup of blackberry liquid add 1/3 cup of Dark Brown Sugar.

Heat on the stove to about 130 degree just warm enough to make the sugar melt and turn to liquid and combine with the blackberry juice.

Pour the liquid through a screen strainer to remove the seeds. Stir the seeds in the strainer to get out all the juice and most of the pulp. Trash the seeds.

You may want to add more sugar, sweeten to your own taste. Sugar has the ability to hide the flavor of the fruit so be careful how much sugar you add.

I like Dark Brown Sugar because it adds a nice carmel flavor that goes well with the blackberry flavor. White sugar adds no flavor. Honey can be used too.

The finished pancake syrup can be CANNED in Mason jars and kept in the pantry for many years. Pressure can 20 minutes for pints.
Last edited by Gary350 on Tue Jul 07, 2009 11:08 pm, edited 1 time in total.

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Posts: 271
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Location: Kershaw,S.C.

BLT Salad

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
very good

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Posts: 271
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Location: Kershaw,S.C.

Patty Pan Lasagna

1 large Scallop (Patty Pan) Squash, sliced in 1/4 inch pieces
Salt to taste
8 ounce jar Spaghetti Sauce
8 ounces 2% Fat Cottage Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Parmesan Cheese


Lightly salt patty pan squash slices to reduce water in squash and let sit for at least 1 hour.
Preheat oven to 250 degrees.
Drain squash.
Lightly spray 1 1/2 quart square baking dish with cooking spray.
Please 1/3 of sliced squash in baking dish.
Pour or spoon 1/3 of spaghetti sauce on top of squash.
Top with 1/3 cottage, mozzarella & parmesan cheeses.
Repeat the squash, sauce, and cheese layers 2 more times, ending with cheeses.
Bake at 350 degrees for 1 hour.

Serves 6

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Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)

Not my yellow crookneck -- not yet, but tonight's dinner, whipped up on a whim was quite good so I thought I'd share:

5" and 6" yellow crookneck squash, cut in half lengthwise
Left over taco filling
Etorki cheese, or any cheese
carrot tops

Scoop out the middle of the squash with a 1/2 teaspoon measuring spoon
Chop fine and mix with taco filling with chopped up cheese. Fill the squash boats with the filling mix. Bake on parchment lined cookie sheet at 375ºF for 10 min. Scatter chopped carrot tops and enjoy!
They were good as is, and also in a torpedo roll as sandwich. :wink:

p.s. The kids are loving the carrots out of the garden. They eat all the roots so all I get are the tops. :lol: I've found that chopped and used as garnish, they are as good as, or better than, parsley. :D

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Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)

I had an incredibly spicy leftover Vietnamese soup on one hand, and 4 or 5 clumps of tender, large Curly Dock greens that I'd just "weeded" out of the orchard garden and strawberry patch. I ended up de-ribbing and pot-steaming the dock greens with some Wood Sorrel leaves and peppermint leaves until mushy, then adding the super spicy Vietnamese soup. The "sour" mellowed the spicy and the soup was DEEELICIOUS!

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1 box lemon cake mix
1 egg
1 carton Cool Whip, thawed
powdered sugar
Mix the cake mix, egg and Cool Whip together. Roll into 2 inch balls and roll them in the powdered sugar until coated. Bake at 350 degrees F for 10-12 minutes. They will be soft when you take them out. As they cool, they will get slightly firmer.

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1/4 c. butter, melted
1/2 c. packed brown sugar
1 to 2 c. sliced peeled peaches
1 1/4 c. sifted flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. granulated sugar
1/2 c. butter
1 egg
1 tsp. vanilla
1/2 c. milk

In 9 inch round baking pan, mix together melted butter and brown sugar; spread evenly in pan. Arrange peaches over brown sugar mixture; set aside.
Sift together flour, baking powder and salt set aside.

In large bowl with mixer at medium speed beat together granulated sugar and 1/2 cup butter 2 minutes. Add egg and vanilla beat well. Reduce speed to low. Add dry ingredients together alternately with milk, beating well after each addition. Spread batter over peaches in pan.

Bake in 350 degree oven 50 to 55 minutes. Cool on rack 5 minutes. Invert onto serving plate. Remove pan. Serve warm.

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> Rosa Marina Salad
> 1/2 lb. Rosa Marina Pasta or Orzo Pasta
> 1/2 cup sugar
> 2 Tbls. Flour
> 2 Eggs
> 1 (20 0z. can) Crushed Pineapple
> 1 (11 oz. can) Mandarin Oranges
> 1 (8 oz) Cool Whip
> Maraschino Cherries ( for color)
> Cook macaroni until soft, then drain, rinse & set aside.
> Drain fruit & keep the juices ( pineapple & oranges)
> Mix sugar, flour, eggs & fruit juice in saucepan. Cook until thick. Set
> aside and cool.
> Mix with macaroni & let set overnight in refrigerator.
> Next Day add fruit and cool whip & cherries.

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Joined: Thu May 01, 2008 7:21 pm
Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)

Pole and Bush Beans, cut or snapped into 2 or 3" pieces
A shallow pan of water (about 1/2")
2"x2" piece of dried Konbu (Kelp)
Salt to taste (optional)

A bowl of ice water

- 1/2C cooking liquid
- 3 Tbs peanuts or peanut butter
- 1 Tbs soy sauce
- 2 tsp sugar
- chopped peanuts (optional -- or use chunky peanut butter)

Put beans in pan of water with piece of Konbu (optional but REALLY adds umami/flavor) and salt. Cover and set to boil. As soon as the water starts boiling, turn off heat. Swirl the pan without opening the lid until the beans change color.

Take the beans out with slotted spoon, chopsticks, tongues, etc. and chill in the ice water. Reserve cooking liquid for the sauce. When beans are cool, drain the water and ice cubes, if any.

Combine the sauce ingredients -- I use the Magic Bullet for this, but you could use food processor or a small blender. Pour over the beans and toss. Scatter chopped peanuts before serving.

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Posts: 7646
Joined: Tue Jun 24, 2008 1:04 am
Location: Oregon


4 cups pared zucchini, cut into slices like you would cut apples for pie
1 1/4 cups sugar
1/3 tsp salt
1 1/2 tsp apple pie spice (you can just use cinnamon, nutmeg and ginger if you wish)
1/4 cup flour
1/4 cup lemon juice
2 beaten eggs
Pastry for a 2-crust pie

Preheat oven to 400º.

Peel and slice zucchini. Remove seeds if using large zucchini (I just scrape them out with a spoon).

Mix together salt, spices and flour. Toss with zucchini slices.

Mix in lemon juice, then gently stir in the beaten eggs.

Pour into unbaked pie shell and top with crust. Sprinkle top crust with sugar.

Bake at 400º F for 45 minutes to an hour. Cover edges of crust with strips of foil if they begin to brown too soon.

Cool, slice and serve! May also be served warm with ice cream.

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Posts: 11
Joined: Fri Jul 17, 2009 10:06 pm
Location: Santa Clara County, California (USDA Zone 9b)

One of my favorite fancy-looking but easy recipes involves the following:

-1/2 to 1 cup cherry/grape tomatoes per person, chopped in half
-1 large basil leaf per person, minced
-1/4 shallot per person
-balsamic vinegar
-1/4 can chicken broth per person mixed with 1/4 t corn starch per person
-olive oil

1. Sautee minced shallots in olive oil 'til translucent on medium heat.
2. Add tomatoes, toss and cook for 2-3 minutes to evaporate some of the juice.
3. Add 1t-1T balsamic per person depending on how acidic you like your sauces, cook down on high heat.
4. Add broth/corn starch recipe, toss & cook 'til sauce is the consistency you like.
5. Add basil, toss, and ladle over cooked chicken breasts, cooked penne, or any other relatively mild-flavored dish requiring a sauce.


*Modified years ago from Food and Wine, who suggested something along these lines to go over baked chicken breasts stuffed with prosciutto, fontina, and basil.

[If this looks familiar, it's because Cynthia asked me to re-post this to recipes from the Tomatoes forum. I managed to repost to Non-Gardening Related Hoo-ha and Foo, but not the Recipes thread. So, here's the re-re-post.]

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