Swiss Zucchini Bake

From Taste of Home 2011:
Swiss Zucchini Bake

Ingredients:

• 2 small zucchini - halved lengthwise and sliced medium thickness
• 1/4 cup chopped onion
• 2 eggs
• 1/2 tsp. chicken broth
• 1/2 tsp. Italian seasoning
• 1/4 tsp. ground dry mustard
• 1/4 tsp. pepper
• 1 cup shredded Swiss cheese (divided use)

Directions:

1. Steam zucchini and onion until crisp but tender - about 4-6 minutes; drain.
2. In a separate bowl - combine eggs, broth, Italian seasoning, mustard and pepper.
3. Layer half the zucchini and onion in a 1-qt. baking dish coated with cooking spray or oil. Sprinkle 1/2 cup Swiss cheese. Repeat the layer. Pour the egg mixture over the top.
4. Bake, uncovered, at 350 degrees for 25-30 minutes.

2 servings.

Sour Cream Cucumbers

From Taste of Home 2011:

Ingredients:

• 1/2 cup sour cream
• 3 tbsp. white vinegar
• 1 tbsp. sugar
• pepper to taste
• 4 medium cucumbers, thinly sliced
• 1 small sweet onion, thinly sliced with rings separated

Directions:

1. Combine sour cream, vinegar, sugar and pepper in a bowl. 
2. Stir in cucumbers and onion. 
3. Cover and refrigerate 4 hours before serving.

8 servings.

Beef-stuffed Zucchini

Beef Stuffed Zucchini

Ingredients:

• 4 medium zucchini
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 egg
• 3/4 cup barbecue sauce
• 1/4 cup bread crumbs
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/2 cup shredded Monterey Jack cheese for mixture
• 1/2 cup shredded Monterey Jack cheese for topping

Directions:

1. Cut zucchini in half lengthwise; cut a thin slice off the rounded bottom of each so it will sit flat; scoop out the pulp
2. Preheat oven to 450 degrees. Place zucchini on large pan. Heat for 10-15 minutes depending on your crispness preference. I did 10 minutes to keep it crisp.
3. Brown the ground beef and onion. Mix all other ingredients (except the cheese for topping) in a separate bowl. When ground beef is done, add the mixture.
4. Spoon about 1/4 cup of the ground beef mixture into each zucchini shell. Reduce oven to 400 degrees. Top each filled zucchini shell mixture with the remaining cheese. Bake for 10-15 minutes until cheese is melted.

Redfish Parmesan

Ingredients:

• one large fillet of red fish - cut in half
• 1/2 cup grated Parmesan cheese
• 1/3 cup cracker meal or bread crumbs
• 1 tsp. pepper
• 1/4 tsp. paprika
• 1 tbsp. oregano
• 1/2 tbsp. basil
• 1 tbsp. parsley
• 1/4 tsp. cayenne pepper

Directions:

1. Set aside 3 separate medium sized bowls for mixtures.
2. Bowl 1: 1/2 cup flour or meal
3. Bowl 2: combine 1 cup milk (or half and half) with one beaten egg
4. Bowl 3: combine spices and cheese
5. Pre-heat stick-free skillet to medium high. Add 1/2 cup olive oil and 1/8 lb. butter.
6. Coat each fillet in the flour bowl 1, then dip in the milk and egg mixture in bowl 2. Then coat with the dry ingredients from bowl 3.
7. Saute in the skillet until the fish is flaky and the covering is golden - turning over once.

Simplest Veggies

Simplest Veggies

Ingredients:

• I know it works with asparagus, potatoes and green beans. I cannot imagine a vegetable that would not taste good cooked this way.

Directions:

1. Simple put some olive oil in a pan 
2. Add veggies and garlic 
3. Cook to your taste. 

You can cook them on the stove-top or in the oven - your choice.

Stove-top Chuck Roast

Stove-top Chuck Roast

Ingredients:

• 1 boneless chuck roast
• 2 tbsp. olive oil
• 1 large onion cut in 1/2 inch slices
• 4 cups water
• 2 tsp. beef bouillon
• 3 garlic cloves
• your choice of vegetables (1/2 inch cubes) 
• suggestions include potatoes, carrots, green beans, mushrooms, celery, turnips, or whatever you prefer

Directions:

1. Brown the roast in a Dutch oven. 
2. Remove the roast and place the veggies in the Dutch oven, then place the roast on top of the veggies. 
3. Add water and bouillon and bring to a boil. 
4. Reduce heat and simmer for 3 hours. (If you like some of your veggies crispier, consider adding those in the last 1/2 hour of cooking.)
5. You can make gravy from the leftover juices by adding 3 tbsp. of corn starch and cold water. Bring to a boil and stir until thick to your preference.

Fresh Asparagus Salad

Ingredients:

• 1/2 pound diced asparagus (cut 1/2 inch off ends first)
• 1/4 cup diced purple onion
• 1/4 tsp sea salt
• 1 hard-boiled egg diced
• 1/4 cup olive oil
• 1/4 tsp. lemon juice

Directions:

1. mix well
2. serve cold

Vinaigrette can be used instead of olive oil