Zucchini Hamburger Pie

Yes, we are up to four zucchini recipes. Lots more to go!!

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Hamburger Pie
Yield: 6 Servings

1/2 lb Ground beef
1/4 c Minced onion
1 ts Salt
1/2 ts Garlic salt
1/2 c Diced green pepper
1 ts Dried oregano
1 ts Dried parsley flakes
1/2 c Bread crumbs
1/4 c Grated Parmesan cheese
1 Egg; lightly beaten
Double pastry crust
4 c Sliced zucchini; divided
2 md Tomatoes; peeled & thinly
. sliced

Preheat oven to 250°. Line pie dish with bottom

Brown meat with onions, salt and garlic salt;
drain. Stir in green pepper, oregano, parsley,
bread crumbs, Parmesan cheese and egg until well
mixed; set aside.

Cover crust with 2 cups zucchini; cover with meat
mixture. Top with tomato slices and rest of
zucchini. Cover with top crust, cutting steam
vents. Bake 1 hour or until crust is lightly


Zucchini Spread

Yes, number 3 in our Zucchini recipe series.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Spread
Yield: 2 Cups

1 c Finely shredded zucchini
1 c .. (4oz) shredded cheddar
.. cheese
1/2 c Chopped walnuts
1 ts Lemon juice
3/4 c Mayonnaise
1/2 ts Salt
1/4 ts Pepper

Remove moisture from zucchini either by draining
or wrapping in cheesecloth and squeezing.

Combine all ingredients; cover and chill at least
1 hour. Serve with crackers or raw vegetables.


Zucchini Tomato Bake

Another day of Zucchini recipes for your bounty!!

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Tomato Bake
Yield: 4 Servings

1 c Thinly sliced onion
1 tb Olive oil
2 cl Chopped garlic
1 1/4 lb Thinly sliced zucchini
1 lb Tomatoes; seeded and
.. chopped
1 c Bread crumbs
1 tb Chopped fresh herbs
2 tb Grated Parmesan

Preheat oven to 400°.

Saute onion in oil until clear; add zucchini and
garlic, saute until zucchinni is crisp tender,
about 5 minutes.

Combine remaining ingredients.

Put 1/3 zucchini mixture in a sprayed casserole,
top with 1/3 crumb mixture. Repeat twice, ending
with bread crumbs. Bake 30 minutes until golden.


Zucchini Summer Squash

Zucchini season is here!! This week, I will post all the zucchini recipes from the original website.


MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini Summer Squash
Yield: 1 Servings

1 sm Or 2 zucchini
1 sm Onion; chopped
2 tb .. or 3 butter
1/2 ts Salt
1/4 ts Pepper
2 Tomatoes; chopped
1 c Cheese; grated

Wash squash and slice in half lengthwise, then
slice about 1/4″ thick. Melt butter in large
skillet; add zucchini and onion and fry until
moisture is reduced. Add salt, pepper and tomato.
Simmer about 10 minutes. Add cheese about 5
minutes before serving. Cover pan to melt cheese.


Baked Bluefish

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Baked Bluefish
Yield: 6 Servings

2 lb Bluefish fillets
1/2 c Milk
Salt and pepper to taste
1 c Bread crumbs
1/4 lb Butter
2 tb Lemon juice
1/2 c Seafood seasoning or to
.. taste

Preheat oven to 500°.

Dip fish in milk; sprinkle lightly with salt and
pepper. Coat fish with the bread crumbs. Place 1/2
tsp butter on each fillet; sprinkle with lemon
juice and seafood seasoning. Place fish in well
buttered baking pan. Bake for 10-12 minutes, or
until fish flakes easily with fork when tested.
Remove fish from oven; serve directly from pan.


Chicken & Broccoli

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken & Broccoli
Yield: 4 Servings

3 lb Chicken pieces
1 Onion; cut in eighths
1 Carrot; chopped
1/2 c Chopped celery
2 tb Safflower oil
3 tb Sherry vinegar
1 c Water
1 Sprig fresh thyme
1/4 ts Dried thyme
1 1/2 ts Salt
8 sm Onions
3 1/2 c Broccoli florets
2 c Water
1 tb Butter
1 ts Sugar
5 tb Orange juice
1/2 ts White pepper
1/4 c Corn oil

Brown chicken pieces and vegetables in safflower
oil in large saucepan. Add vinegar, water, thyme,
and 1 teaspoon salt. Cover and simmer 30 minutes.
Remove chicken pieces from the pan. Strain broth,
then boil small onions in strained broth for 10
minutes. Remove onions from broth. Boil broccoli
in 2 cups water for 10 minutes. Drain and cool.
Melt butter in small saucepan. Add sugar and
caramelize it to a light brown. Add small onions,
tossing until glazed. Combine orange juice, 1/2
teaspoon salt, pepper and corn oil; toss broccoli
in this dressing. To serve, arrange chicken on
serving platter with broccoli and glazed onions.


Pilgrim’s Lentil Pottage

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: A Pilgrim’s Lentil Pottage
Yield: 8 Servings

2 ts Olive oil
2 Cloves garlic; finely
.. chopped
1 md Onion; chopped
8 c Cold water
1 1/2 c Lentils; rinsed in cold
.. water and drained
3 tb Ketchup
1/8 ts Ground cloves
1 ts Salt
Black pepper

Soften vegetables in oil in soup pot. Add water,
lentils, ketchup, cloves and salt; bring to a
boil. Reduce to low, cover and cook until lentils
are tender, about 45 minutes, adding more water if
needed. Season. If desired, add vinegar, wine, or
lemon juice for flavor.


Chicken Lasagna

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Lasagna
      Yield: 4 Servings

      8 oz Lasagne noodles; cooked
     10 oz Frozen spinach; thawed and
           .. squeezed dry
    3/4 c  Cottage cheese
      3 tb Grated Parmesan cheese
      4 c  Creamed chicken*

  *See separate recipe (posted yesterday).

  Lightly grease an 8-inch square baking dish.

  Cover bottom with 1/4 of the lasagne noodles,
  cutting to fit if necessary. Layer in the
  following order:

  Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
  the Parmesan cheese, 1/4 of the noodles, creamed
  chicken, remaining noodles and Parmesan cheese.

  Cover and refrigerate up to 3 days or freeze up to
  3 months.

  To serve: Preheat oven to 350°. Loosely cover with
  foil and bake until hot, 30 minutes if
  refrigerated and about 1 1/2 hours if frozen.

  Makes 4 servings.


Creamed Chicken

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Creamed Chicken
      Yield: 4 Servings

      2 tb Fat
      2 tb Flour
    1/4 ts Salt
      1 c  Chicken stock
      1 c  Milk
      2 c  Chicken; cooked
      2    Egg yolks
    1/4 c  Cream
    1/2 ts Lemon juice
      2 ts Parsley

  Melt fat, stir in flour and seasonings and cook
  until bubbly. Slowly add chicken stock and milk;
  cook until thick and smooth, stirring often. Dice
  up chicken and add to sauce. Beat the egg yolks a
  bit and add the cream. Just before serving, add
  this to the chicken mixture and cook 2 minutes.
  Add lemon juice and parsley and serve immediately.
  This is even better served over hot popovers. It
  makes it a bit fancier.


Chicken Cacciatore with rice

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Cacciatore
      Yield: 4 Servings

      1 tb Vegetable oil
      3 lb Skinned chicken legs;
           .. separated into drums &
           .. thighs
      1 lg Onion; halved and thinly
           .. sliced
    1/2 c  Converted long grain rice
      1 qt Crushed tomatoes
      1 c  Water
      1 tb Minced garlic
      1 ts Rosemary; crumbled
      1 ts Salt
    1/4 ts Crushed red pepper
      2 lg Green bell peppers; cut into
           .. 1 1/2" chunks

  Brown chicken in nonstick Dutch oven about 7
  minutes; remove to plate.

  Add onion and rice to pot and cook, stirring
  occasionally, until onions are translucent. Stir
  in tomatoes, water, garlic, rosemary, salt and
  pepper. Return chicken and bring to a boil.
  Sprinkle green pepper over top; reduce heat and
  cover. Simmer 22 minutes, or until chicken and
  rice are tender.


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