THE OPEN LINE – Saturday, August 25, 2018
MEXICAN STUFFED ZUCCHINI
3-5 lbs zucchini squash
2 cans enchilada sauce
1 cup water
2 slices of bacon, Chopped
½ cup chopped bell pepper
1 onion chopped
2 cups chopped mushrooms
2 cloves garlic, mashed
1 cup cooked sweet corn
½ cup sliced black olives
3 cups cooked rice
1 can chili salsa
2 eggs beaten
Salt and pepper
1 cup grated dry Parmesan or Romano cheese
Slice lengthwise and scoop out – leaving about 1/2” thickness.
Pour enchilada sauce with the water into the baking pan
Place both halves skin-side down and steam, covered, at 325 degrees for 30 minutes
Saute bacon and add pepper, mushrooms, garlic and onion.
Remove from heat and add rest of ingredients except for the cheese.
Scoop into the squash shells and top with dry grated cheese and cover with foil.
Bake until tender – about 30 to 40 minutes.
HOMEMADE STRAWBERRY GLAZE
1 cup fresh Strawberries, cleaned and mashed
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
Few drops Red Food Coloring, optional
Mash the Strawberries and set aside2In a saucepan, combine sugar and cornstarch
Stir in water and mashed berries
Bring to a boil, stirring constantly
Stir in food coloring if desired
Cook and stir 3 minutes until thick
Remove from heat and transfer to bowl, cool 10-15 minutes
If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.
BAKED ZUCCHINI
2 zucchini, sliced thin
1 tbsp olive oil
½ tsp Italian seasoning
Salt and pepper
Parmesan cheese
Prehjeat oven to 425 degrees. Toss zucchini with olive oil and seasoning. Bake for 5 minutes. Turn oven to broil and place pan near the top. Broil 3 to 5 minutes. Add cheese.
TACO CASSEROLE
7 oz bag nacho cheese chips, crushed
1 lb browned burger
1 pkg taco seasoning
8 oz pkg shredded cheddar cheese
8 oz shredded mozzarella
Lettuce and tomato
Layer in a 9 x 13:
Crushed chips, meat and seasoning, 2/3 of cheese
Bake at 350 degrees for 15 minutes
Add lettuce, tomatoes and rest of cheese
EASY EGG & SAUSAGE MUFFINS
16 eggs
1 lb sausage
2 cups cheddar cheese
½ tsp salt
¼ tsp pepper
2 cups torn baby spinach (optional)
1 onion, chopped
1 can mushrooms, chopped (optional)
Brown the sausage and onion together. Put eggs in bowl. After meat mix has cooled put with the beaten eggs. Add Cheese, salt, pepper and optional ingredients. Grease/spray muffin pan. Fill about 2/3 full and bake at 350 degrees for 30 minutes.
STUFFED PEPPERS
1 lb browned burger
1 cup minute rice, unprepared
1 onion finely chopped
1 egg
Salt and pepper to taste
1 can tomato soup
1 can water
4 peppers
Core and clean the peppers. Mix burger, rice, onion, egg, salt and pepper in one bowl. In another combine soup and water. Put half with hamburger mixture. Put into the peppers. Put them in a roasting pan. Pour remaining soup over top. Bake at 350 for 1 hour.