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.
Monday, August 13, 2007
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.
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.
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.
Friday, June 8, 2007
Shrimp Scampi with Linguine
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes
Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes
Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.
Cool Couscous Chicken Salad
1 (10oz) box instant couscous
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper
Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.
Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.
In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper
Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.
Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.
In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.
Friday, May 4, 2007
MOTHER'S TWO CRUST LEMON PIE
Recipe provided by Ruth Scheidler
Oven temperature: 375°
Ingredients:
Two disks of pie crust for double crusted pie
1 ¼ cups sugar
2 Tbl. flour
1/8 tsp. salt
1/2 cup butter, softened or melted and cooled
3 large eggs
grated rind from one lemon
1 ½ lemons (two if lemons are very small)
½ cup water
cream or milk and extra sugar for top crust.
Directions:
1) Stir or whisk sugar, flour and salt until well mixed.
2) Blend in melted or softened butter.
3) Beat in eggs.
4) Grate rind from one lemon and set aside. Then peel 1½ lemons closely, removing all white pith:
5) Cutting lengthwise, cut lemons in to quarters. Slice off white fibrous center from each quarter, then slice as thinly as possible and stir, juice and all, into egg mixture along with grated rind.
6) Stir in water.
7) Pour into bottom crust in 9” pie plate. Carefully add top crust (filling is thin and juicy) and crimp edges. Brush top crust lightly with cream or milk, then sprinkle with sugar. Cut slits to allow steam to escape. Bake 30 – 35 min., until top is nicely browned.
You will love this recipe if you are a lemon lover. Beats Lemon Meringue pie by a mile.
Oven temperature: 375°
Ingredients:
Two disks of pie crust for double crusted pie
1 ¼ cups sugar
2 Tbl. flour
1/8 tsp. salt
1/2 cup butter, softened or melted and cooled
3 large eggs
grated rind from one lemon
1 ½ lemons (two if lemons are very small)
½ cup water
cream or milk and extra sugar for top crust.
Directions:
1) Stir or whisk sugar, flour and salt until well mixed.
2) Blend in melted or softened butter.
3) Beat in eggs.
4) Grate rind from one lemon and set aside. Then peel 1½ lemons closely, removing all white pith:
5) Cutting lengthwise, cut lemons in to quarters. Slice off white fibrous center from each quarter, then slice as thinly as possible and stir, juice and all, into egg mixture along with grated rind.
6) Stir in water.
7) Pour into bottom crust in 9” pie plate. Carefully add top crust (filling is thin and juicy) and crimp edges. Brush top crust lightly with cream or milk, then sprinkle with sugar. Cut slits to allow steam to escape. Bake 30 – 35 min., until top is nicely browned.
You will love this recipe if you are a lemon lover. Beats Lemon Meringue pie by a mile.
CHOCOLATE KAHLUA PECAN TORTE
Recipe provided by Ruth Scheidler
Serves 8 or more, and great with vanilla ice cream.
Set oven at 375°
Prepare baking pan. Use a 9” cake pan with high sides, or a Springform pan, or round baking pan with removable bottom. Butter sides and bottom, then line with Parchment paper or waxed paper, and butter paper after it’s in the pan.
Ingredients:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
2 Tbl. sugar
2 cups pecans (about 7 oz.) best if toasted
½ cup sugar
¼ pound (1 stick) butter, at room temperature
3 large eggs
1 Tbl. Kahlua
2 tsp. vanilla extract
1 tsp. coffee extract (optional)
Glaze (recipe below)
Directions:
1) Melt chocolates in microwave, stirring after each 30 seconds, until smooth, then set aside to cool slightly:
2) Pulse 2 Tbl. sugar and 2 cups pecans on and off in food processor until nuts are ground, then remove and set aside in mixing bowl.
3) Place ½ cup sugar and 1 stick butter in food processor and pulse until well blended:
4) Add melted chocolate and process until smooth.
5) Add eggs and process until smooth.
6) Add processed batter to nuts and sugar in bowl. Stir until well mixed and pour into prepared pan. Bake until cake pulls away from sides of pan, about 25 min. Cake will be soft but will firm up as it cools. Cool 20 min. in pan on wire rack, Invert cake onto serving plate, remove pan and paper, and cool completely.
7) Tuck strips of waxed paper or parchment under cake, covering plate edges. Make glaze (below) and pour over cake, smoothing top and sides. If chocolate isn’t glassy smooth, move plate in small circles to help chocolate smooth out. Carefully remove paper strips after glazing, when chocolate starts to thicken.
8) Garnish cake with circle of toasted pecans placed around edge. Will take about 25 – 30 pecans. Glazed torte can be kept at room temperature for a day as needed.
GLAZE
Melt in microwave 2 minutes on medium heat, stirring and checking every 30 seconds:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
3 Tbl. butter, sliced
Serves 8 or more, and great with vanilla ice cream.
Set oven at 375°
Prepare baking pan. Use a 9” cake pan with high sides, or a Springform pan, or round baking pan with removable bottom. Butter sides and bottom, then line with Parchment paper or waxed paper, and butter paper after it’s in the pan.
Ingredients:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
2 Tbl. sugar
2 cups pecans (about 7 oz.) best if toasted
½ cup sugar
¼ pound (1 stick) butter, at room temperature
3 large eggs
1 Tbl. Kahlua
2 tsp. vanilla extract
1 tsp. coffee extract (optional)
Glaze (recipe below)
Directions:
1) Melt chocolates in microwave, stirring after each 30 seconds, until smooth, then set aside to cool slightly:
2) Pulse 2 Tbl. sugar and 2 cups pecans on and off in food processor until nuts are ground, then remove and set aside in mixing bowl.
3) Place ½ cup sugar and 1 stick butter in food processor and pulse until well blended:
4) Add melted chocolate and process until smooth.
5) Add eggs and process until smooth.
6) Add processed batter to nuts and sugar in bowl. Stir until well mixed and pour into prepared pan. Bake until cake pulls away from sides of pan, about 25 min. Cake will be soft but will firm up as it cools. Cool 20 min. in pan on wire rack, Invert cake onto serving plate, remove pan and paper, and cool completely.
7) Tuck strips of waxed paper or parchment under cake, covering plate edges. Make glaze (below) and pour over cake, smoothing top and sides. If chocolate isn’t glassy smooth, move plate in small circles to help chocolate smooth out. Carefully remove paper strips after glazing, when chocolate starts to thicken.
8) Garnish cake with circle of toasted pecans placed around edge. Will take about 25 – 30 pecans. Glazed torte can be kept at room temperature for a day as needed.
GLAZE
Melt in microwave 2 minutes on medium heat, stirring and checking every 30 seconds:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
3 Tbl. butter, sliced
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