Cooking recipes

A number of years back, my cousin, egged on and assisted by a few other members of the family, put together a collection of the family recipes, seeing as the family was full of great cooks, some of whom were getting pretty old and we wanted to get our hands on their recipes before they died*, as well as any other great recipes floating around in the family. Treasured Recipes of the Mount Family, it was called. As a member of that family through my mother, I both contributed to the content and purchased a number of the subsequent copies. Roses Zucchini Squares was one of the recipes in the book. Not contributed by me. Contributed by, er, Rose. Who I cant quite place at the moment, having lost** my family chart. However, her Zucchini Squares are killer.

I have modified the recipe, by cutting back the oil quite a bit but then promptly adding rather a lot more cheese.  The result is a thin quiche or flan-like slice. The original was cut in small squares and served as an hor doeuvre, in which capacity it is mighty fine, but it makes a great lunch or supper as well, in larger pieces served with a salad and perhaps a bit of bread. And yes, our zucchini are still churning them out. Can you tell?

4 to 6 servings as a main dish
24 to 36 squares as an hors doeuvre
45 minutes - 15 minutes prep time


3 cups thinly sliced zucchini (4 medium)
1/2 cup minced green onions  (the greens of 1 large fresh onion)

2 tablespoons minced parsley
2 or 3 cloves of garlic, minced
1 1/2 cups grated Cheddar cheese
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon oregano

2 tablespoons mild vegetable oil
3 extra large eggs
1/4 cup milk

1/2 cup grated old Cheddar

Preheat the oven to 350°F. Lightly oil a 9" x 13" baking (lasagne) pan.

Wash, trim and slice the zucchini. Wash, trim and dice the green onion. Wash and mince the parsley. Peel and mince the garlic. Put them all in a large mixing bowl.

Measure the flour and stir into it the baking powder, salt, pepper and oregano. Whisk the vegetable oil, eggs and milk in a small bowl.

Toss the vegetables with the flour until it is evenly distributed, then stir in the egg mixture. It will seem dry at first, but keep stirring until the mixture is evenly moistened. Scoop it into the prepared baking pan and spread it out evenly. Sprinkle the remaining cheese over the top.

Bake for 30 minutes, until the cheese is bubbly all over. Im told, although I havent tried it, that you can re-heat this from a baked but frozen state by returning it to a 350°F oven and baking for 10 to 15 minutes.





* Yes, my family does have its priorities, and food is at the top of the list.
** Thrown up my hands and given up trying years ago, is more like it. 




Last year at this time I made Peach & Blueberry Pie.

A healthier version of the traditional green bean casserole that your family and friends are sure to enjoy...

Serves: (6)
Prep: 15 mins. |
Bake: 25 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon butter
2 tablespoons olive oil
1/2 onion, diced
6 medium-size crimini mushrooms, sliced
2 cups fresh green beans, sliced
3 cups low-sodium chicken broth
1 (10.5 oz.) can cream of mushroom soup
1 teaspoon worcestershire sauce
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon pepper
1 (2.8 oz.) can french fried onions
1 cup parmesan cheese, grated

METHOD

Preheat the oven to 350 degrees. Spray a 9”x9” baking dish with oil, and set aside.

Boil the green beans in the chicken broth for 10 minutes, and drain, and then set aside.

Meanwhile, melt the butter and olive oil in a large skillet, and saute the onions and mushrooms, until onions are translucent. Add the green beans, mushroom soup, worcestershire sauce, kosher salt, garlic powder, and pepper to the onion mixture, stirring well to combine.

Pour mixture into the prepared baking dish, and bake for 20 minutes, then top the casserole with the french fried onions, and then the grated parmesan cheese, and bake for 5 minutes longer, just until the cheese melts. ~ Enjoy!

This is one of my simplest recipes that tastes so wonderful !

Jeenas Cheesy Mashed Potato is utterly delicious and so very moreish!

Feel free to use your regular cheese if you can not get hold of the cheese that is stated, but I must say "Cheshire Cheese" has such a wonderful flavour to it that it is a shame not to use it in any recipe!

I used Vivaldi Potatoes so I did not need butter as they are very creamy potatoes , but you can use any white potato to make your mash.

This reicpe was real comfort food and we enjoyed it very much, go ahead and give it a try yourself as I know you will enjoy it.