Zucchini Pancakes
Submitted by Gina Tannehill
Active TIme: 20 minutes
Inactive TIme: 0 minutes
Yield: 4-6 servings
Ingredients:
1 ½ cup grated unpeeled zucchini (about 1/2 lb)
2 eggs, beaten
2 Tbsp mayonnaise
2 Tbsp finely chopped onion
1 clove garlic, minced
¼ cup grated parmesan cheese
¼ cup flour, 1/4 tsp
Dried oregano or basil
1/2 tsp cajun seasoning (Tony chachere creole seasoning)
oil or Pam spray, parmesan cheese for serving
Directions:
Pressed grated zucchini in a tea towel or between paper towels to remove excess moisture. Combine with eggs, mayonnaise, onion, garlic, Parmesan, flour, and seasonings. Lightly coat a skillet with oil or Pam spray over medium heat. Ladle batter into skillet to make silver dollar pancakes. When nicely browned on both sides, remove to a heated platter and sprinkle with Parmesan cheese. Keep warm as additional pancakes are made.
Memories of the Dish:
My mom always made a double batch of these growing up otherwise they’d never make it to the table! This is our favorite zucchini recipe and perfect for using up your garden’s bounty.
Zuppa Toscana
Active Time 15 mins
Inactive Time 35 mins
Ingredients
6 slices bacon cut into 1” pieces
1 lb sweet or spicy Italian sausage meat
Crushed red pepper to taste
1 medium yellow onion diced
5 cloves garlic minced
2 large Russet potatoes about 1.5 lbs, peeled and cut into 1/2” cubes
Sea salt and pepper to taste
4 cups chicken bone broth
1 bunch of bok choy
1 cup coconut milk full fat
Sea salt and pepper to taste
Instructions
Heat a large stock pot (cast iron is ideal) over medium high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp - about 5-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain.Lower the heat to medium and save the bacon fat in the pot. Add the sausage to the pot and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon, until browned - about 5-8 minutes. Use a slotted spoon to remove the sausage to a plate to drain. Save the fat in the pot.
With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook for another 45 seconds. Add the potatoes to the pot, sprinkle the potatoes, onions, and garlic with sea salt and pepper and stir to coat.
Add the broth to the pot and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about 10 minutes.
Add the coconut milk to the pot and the sausage, stir and cook for about 5 minutes to blend flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the bok choy is wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.
Remove from heat and serve - the soup will thicken as it cools.
Chile Con Queso
Submitted by Marie Burke-Chynoweth
Serves 10-12
Ingredients:
Cream Cheese-1, 8 oz. package
Cream of Chicken Condensed Soup-1 can
Cream of Cheddar Cheese Soup-1 can
Velveeta Cheese-1, 32 oz brick, cubed
Cumin Powder-1⁄4 tsp.
Red Chile Powder-1 tsp.
Garlic Powder-1 tsp
Onion Powder-1 tsp
Green Chile mild or medium heat-1⁄2 cup can or fresh roasted chile
Green Onions-3 sliced thin
Tomato-1 lg., chopped into cubes
Pinto Beans-2 cans, drained and rinsed (optional)
Crumbled sausage, ground beef, or ground turkey-1 lb. (optional)
Yes Velvetta makes the best con queso....
Directions:
Turn a large crockpot to low. Put the package of cream cheese in the crockpot with the lid on. Let
the cream cheese becomes soft and spreadable. Add the two cans of soup without water and
mix into the cream cheese. Stir in the seasonings, mix into the cream cheese and soup mixture.
Put in the cubed Velveeta cheese and let it melt into the ingredients with the top on. When it
begins to melt, stir periodically until well blended. Stir in the green chile peppers, tomatoes,
scallions, and pinto beans.
While the con queso is cooking on low, periodically stir. I let my sauce cook for at least an hour
and set the temperature to warm.
Suggestions:
If you like meat in your cheese sauce you can add cooked and crumbled sausage, ground beef
or ground turkey meat.
Sometimes, as the sauce cooks it can thicken. If this happens add water or chicken broth to
thin it out. Start in small increments of 1⁄2 cup and stir in.
Serve with tortilla chips, vegetables or with tacos.
Shrimp Chowder
Submitted by Lindie McElroy
Ingredients:
1 lb. bite sized shrimp or crawfish (frozen)
2 cans potato soup
1 can cream of mushroom
1 can whole kernel corn (not drained)
1 stick of butter
1 8oz. block of cream cheese, cut into squares to melt faster
1 pt. half & half
1 bunch of green onions, chopped
1 capful of liquid crab boil (for spice)
salt and pepper to taste
Directions:
In a large pot, melt butter and saute onions. Add soups and corn until heated. Add seafood until warm, then pour in crab boil. Add cream cheese and stir to melt. Add half & half.
Serve with salad and bread.
Spicy Cabbage Salad
Submitted by Sussane Charmicheal
Ingredients:
1 head of cabbage, thin sliced
1 lb. radishes, thin sliced
3 Jalapenos, cut into small strips
1 red onion, cut into small strips
2 tsp salt
2 tsp sugar
4 cloves garlic, minced
1 tsp black pepper
Juice of 1 lemon
2 tsp rice wine vinegar
1 TBSP Olive Oil
1 ½ tsp dijon mustard
1 bunch cilantro, minced
Directions
Put the cabbage, radishes, jalapenos and onions in a big bowl with salt and sugar. Mix up and massage all of the vegetables, working the salt and sugar. Let sit in the big bowl for an hour. This should get a bunch of liquid out. After an hour, squeeze as much liquid out as you can, and discard the liquid.
Whisk together the garlic, black pepper, lemon juice, rice wine vinegar, olive oil, dijon mustard, and cilantro. Pour over the vegetables and stir to coat. Let chill in the fridge for at least 4 hours before serving. This will keep well in the fridge for a week.
Memories of the dish:
Cabbage salad has been a family favorite for my entire life, but my German grandma didn’t make it with the jalapenos or cilantro. I like adding a little “kick” to mine, but for a more traditional version, you can leave those out.
Summer Tomato Pie
Submitted by Andrea Haydon (from the kitchen of Chef A.G. , 9/6/88)
Active time
20 minutes
Inactive time
35 minutes
Servings
4-6
Ingredients
9” Pie Shell
8-10 Medium Tomatoes
3 Tbsp Chopped Scallions
¼ cup fresh Basil (or 2 teaspoons dried Basil)
1 ½ cups Mayo
1 ½ cups Sharp Cheddar
1 tsp Horseradish (optional)
Directions
Bake Pie shell 8 to 10 minutes at 375 °F.
Par-boil to skin tomatoes. Core and slice thickly Place tomatoes on a plate and allow to drain excess liquid off (Important)
Arrange tomatoes in a pie shell and sprinkle with Basil and Scallions. Mix together Mayo and Cheese and spread over tomatoes.
Bake approximately 35 minutes at 375 °F or until brown and bubbly.
Fawm Kuav (Rice Noodle Roll)
Submitted by Annie
Ingredients:
Filling:
1 lb ground pork
1 package wood ear mushrooms (black fungus), cut into thin strips
1 white onion, cut into thin strips
1 yellow onion, cut into thin strips
3 cloves garlic, minced
1 bunch chives, minced
Salt and black pepper, to taste
Sauce:
½ cup water
½ cup sugar
Minced garlic (as much as you want)
1 carrot, shredded
Noodle Batter:
2 cups rice flour
2 cups tapioca flour
5 cups water
1 TBSP sesame oil
Directions:
Stir fry the pork, mushrooms and onions together until the pork is cooked. Then add your garlic, chives, salt and pepper. Stir together and remove from heat. Put the filling into a bowl to stop it from cooking.
To make the sauce, bring water to a boil and add in your sugar. Slowly whisk it together until the water comes back to a boil, then remove from heat. We’re making simple syrup. Mix in the garlic and shredded carrots. Remove from heat and let cool.
Now the batter. Whisk together the flours first. Then, a little at a time, whisk in the water. The batter will be very thin. Heat a non-stick pan over medium heat, don’t let the pan get too hot. Pour in enough batter to just coat the bottom of the pan in a thin layer. If you notice the batter bubbling, lower the heat a little, we want to steam and not fry these. Put a lid on the pan to help steam, and let it steam for about 2 minutes. Remove the lid and see if the batter has begun to solidify a little bit. To make the roll, add a little of the pork mixture in a line on the bottom third of the pancake, while it is still in the pan. This is hot and takes some practice, but now roll the pancake up around the filling, closing the ends if you can. You might want to use a spatula to help. Repeat this process for the rest of the batter and filling. Depending on the size of your pan, this might make