SOME OF OUR FAVORITE RECIPES
Veggie Kabobs
1 bell pepper
10 baby potatoes
2 carrots
1 zucchini
olive oil
salt, pepper, seasonings
4 skewers
Cut all vegetables into bit-sized pieces. Thread onto skewer. Brush with olive oil. Sprinkle with your choices of seasonings. Grill for 20 minutes.
Butternut Squash Soup
Bake at 350° until soft:
1 butternut squash, peeled & cubed
1 tsp chili pepper, diced
1/2 cup butter
1/2 cup brown sugar
dash of black pepper
Cook in separate kettle until soft:
3 carrots
3 stalks celery
1 small onion
4 cups chicken broth
Combine squash and vegetables. Let cool. Blend until smooth in blender or food processor.
Return to stove. Add 2 cups cream and bring to a slight boil. Top with a spoon of sour cream when served.
Grilled Onion
1 large Walla Walla sweet onion
1 small jalapeno pepper
1 piece of bacon
1 slice of cheese
Hollow out center of onion. Insert cheese and jalapeno in center of hollow. Cross bacon over the cheese. Wrap in aluminum foil and twist to seal. Grill for 30 minutes until soft.
Tater Tot Casserole
1 lb ground beef
1 medium onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup carrots, diced
1 cup green beans
1 cup sweet corn
1 cup potatoes, diced
1 - 32 oz bag of tater tots
seasonings
Brown ground beef, onion, and seasonings. Dice carrots, beans, and potatoes. Steam vegetables for 10 minutes until tender. Mix soup, vegetables, and corn. Layer in 9"x13" pan: ground beef, vegetable mixture, and tater tots on top. Bake at 350° for 60 minutes.
Garden Hobo
1 lb ground beef
4 pieces bacon
1 cup potatoes
1 large onion
1 cup carrots
1 medium bell pepper
1 cup green beans
4 Tbls butter
1 cup pasta sauce or salsa
seasonings
Make 4 patties from ground beef. Dice all vegetables into small pieces, combine, and season with salt/pepper/spices. Layer onto 4 large aluminum foil pieces: bacon, beef patty, 1/4th vegetables, 1 Tbls butter, 1/4 cup sauce. Seal all edges of foil with folds. Place on grill. Turning every 10 minutes, cook for 30 minutes.
Bonzelli's Best Pasta Sauce
12 pints tomatoes, diced
2 Tbls black pepper
4 Tbls canning salt
6 cups onions, diced
6 tsp fresh garlic, crushed
6 Tbls fresh oregano
6 Tbls fresh basil
6 whole bay leaves
3/4 cup sugar
1 cup vegetable oil
(do not use olive oil)
3 - 12oz cans tomato paste
Combine all ingredients in stock pot and simmer for 2 hours. Process in hot water bath for 20 minutes.
P.P. Picante
12 pints tomatoes, diced
2 Tbls black pepper
4 Tbls canning salt
2 Tbls cumin
4 medium onions, chopped
6 medium bell peppers, chopped
8 cloves fresh garlic
20 hot chili peppers (or 10 serrano, or 5 cayenne peppers)
Combine all ingredients in stock pot and simmer for 3 hours. (Hint: carefully grind garlic and hot peppers in food processor until very fine.) Process in hot water bath for 20 minutes.
Spicy Dill Pickles
4 lbs fresh dill pickles, washed
2 cloves of garlic per jar, peeled
1 to 2 sprigs of fresh dill per jar
4 peppercorns per jar
1 small cayenne pepper per jar
(or hot chili or serrano pepper)
2 quarts water
2 quarts white vinegar
1/2 cup canning salt
Pack sterilized jars with dill, garlic, hot pepper, peppercorns, and cucumbers. Bring to a boil for 5 minutes the water, vinegar, and salt. Pour boiling brine over the cucumbers and seal with canning lids. Process in hot water bath for 10 minutes.
Pumpkin Pie
8 eggs
2 cups brown sugar
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
4 cups pumpkin
3 cups cream
1/4 cup brandy (optonal)
pastry for 2 - 9" pies
Combine all ingredients and pour into prepared pastry shells. Bake 15 minutes at 425°, reduce oven temperatue to 350° and bake 45 minutes more (or until toothpick inserted comes out clean).
Chocolate Zucchini Cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cup flour
4 Tbls cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3 cups zucchini, grated
3/4 cup chocolate chips
1 cup walnuts, chopped
Mix all ingredients. Put a few chips in the cake - the rest sprinkled on top with the walnuts. Bake at 350° for 45 minutes in a 9"x13" pan.
Carrrot Cake
Mix:
1 cup vegetable oil
2 cups sugar
3 eggs
Add:
1 cup crushed pineapple, drained
1 cup golden raisins
3 cups carrots, grated
1 1/3 cup coconut
1/2 cup nuts, chopped
2 cups flour
2 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Bake at 350° for 60 minutes in a 9"x13" pan.
Frosting:
4 oz cream cheese
1/4 cup butter
3 cups powdered sugar
1 Tbls pineapple juice
1/2 tsp vanilla
1 cup toasted coconut (add 1/2 to frosting, sprinkle 1/2 on top)
Pumpkin Bread
1 2/3 cups flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1/2 tp baking powder
1/2 tsp nutmeg
1/4 tsp cloves
2 eggs
1 1/2 cup pumpkin
1/2 cup vegetable oil
1/2 cup milk
1/2 cup walnuts
1/2 cup raisins or chocolate chips
Mix eggs, pumpkin, oil, and milk in large bowl. Add dry ingredients and mix until moistened. Fold in walnuts, raisins, and/or chips. Bake in greased 9"x5" greased loaf pan at 350° for 65-70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to cooling rack. (Hint: line loaf pan with wax paper for easier removal.)