Beef Stroganoff

1 lb. beef sirloin steak, cut across the grain into bite size pieces
2 tbsp. all purpose flour
1 cup sour cream
2 tsp. beef bouillon granules, or beef base paste
½ cup water
2 tbsp. butter
1 ½ cups sliced fresh mushrooms, or 2 cans mushroom pieces and stems
½ cup chopped onion
1 clove minced garlic

Stir flour into sour cream. Stir beef bouillon into water, then add to sour cream mixture.
Melt butter in skillet over medium-high heat. Add half of beef sirloin, and brown. Remove meat, and add remaining meat, onion, garlic and mushrooms. Cook until meat is brown. Return all meat to skillet, and stir in sour cream mixture. Heat and stir until thickened and bubbly. Serve over cooked noodles.

Mushroon Zucchini Soup

Serves 8-10
Prepares in 15 minutes

6 cups chicken broth
1 ½ pounds of zucchini (about 3)
2 pounds of fresh mushrooms
2 3-oz packages of cream cheese with chives
Salt and pepper to taste
1 teaspoon curry powder

Bring chick broth to boil in a large saucepan. Slice zucchini 1 inch thick. Clean then break mushrooms in half. Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.

Purée with cream cheese in a blender or food processor. Add salt and pepper to taste and curry powder if desired.

This is a pureed soup. You can also puree just 3/4 of it and chunk the remaining zucchini and mushroons to give it bulk. It is excellant hot or cold.

Zucchini Pie

3 cups grated zucchini
1 small onion , chopped
1 cup flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 T grated parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper

Preheat oven to 350. Combine all ingredients in a large bowl. Reserving 1 T parmesan. Spoon the zucchini mixture into a 10 inch round glass pie plate or metal pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved parmesan. Cool 10 to 15 minutes before slicing.

Zucchini Brownies

½ cup canola oil
1 ½ cup sugar
2 eggs
2 ½ c ground (small grated) zucchini
2 T cocoa
2 cup flour
1 tsp salt
1 tsp soda

Combine all ingredients and sprinkle with 1 cup chocolate chips and 2 T sugar.

Pour in greased 9X12 pan and bake for 30-35 min. at 350 or until toothpick comes out clean.

No one will believe these are made with Zucchini. They are moist and delicious. Be sure to try them. Unbelievably fat free.

Orange Balls

1 box vanilla wafers (crushed fine)
2 cups powered sugar
1 6oz frozen orange juice
½ cup chopped pecan

Mix together and roll in powered sugar. Freeze well.

Seafood Rice Salad

1 pound bay scallops
2 Tablespoons butter
5 cups cooked rice
1 pound shrimp, halved lengthwise
1 ½ cups finely chopped green pepper
¾ cup finely chopped red onion
1 ½ cups quartered artichoke hearts
¼ cup capers (optional)
½ cup chopped parsley
1/3 cup snipped fresh dill (or dry)
2 Tablespoons chopped fresh basil


Dressing:
10 Tablespoons (1/2 cup + 2 Tablespoons) olive oil
6 Tablespoons red wine vinegar
Salt and pepper to taste
2 large cloves garlic, minced
½ teaspoon dry oregano

Sauté the scallops in butter for 5 minutes
Set aside
Whisk together all the dressing ingredients
In a large bowl, add dressing to all ingredients and mix well
Serve at room temperature or refrigerate and return to room temperature
Toss and serve

I used only 4 cups of rice and canned artichokes. I did not use the capers.

This is perfect for a ladies’ luncheon or a summer supper. Can be made 1 day ahead. Serve with a green salad.