Colossal Picnic Sandwich

COLOSSAL PICNIC SANDWICH
Margie Pierce

Slice a French bread loaf lengthwise (like a giant hoagie bun). Open loaf and spread with ranch dressing. Use your favorite sandwich fillings.

Some suggestions are:
Sandwich meats, cheeses, red onion, banana peppers, green peppers, sliced olives, sliced mushrooms, sliced cucumbers, lettuce, tomato, sprouts, and anything else your family likes!

Cut into 2-3 inch sections and serve

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps
Lynda Roskelley


cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Zucchini Bread

Zucchini Bread
Mary Jane Fuller

3 eggs
2 c. sugar
1c. oil
1 t. vanilla
1 t. cinnamon
½ t. salt
1 t. soda
1/4 t. baking powder
¾ c. coconut
2 c zucchini
3 c flour
1 c nuts (optional)

Beat eggs, add remaining ingredients Bake at 350 degrees for 1 hour. (2 loaves)

Spagehetti Sauce

Spaghetti Sauce
Laura Denney

In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.

Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs

bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.

Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.

Greek Cherry Tomato Salad

Greek Cherry Tomato Salad
Sharee Fotheringham

2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves

Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.

Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.

Zucchini Sheet Cake

Zucchini Sheet Cake
Lesa Mecham

2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa

combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.

Chilled Zucchini Soup

Chilled Zucchini Soup
Marianne Gourley

2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices

Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.