1 pound of zucchini (to make 4 cups, grated)
3 eggs, beaten
1 (8.5 ounce) package corn muffin mix
1/4 t. salt
1/4 t. pepper
8 ounces sharp cheddar cheese, grated
Preheat the oven to 350F. Grease a 2-quart casserole dish (9″ square baking dish).
Wash the zucchini. Leaving the peel on, grate the zucchini using the large holes of a box grater. Put the grated zucchini in a colander and press with a spoon to remove the excess moisture.
In a large bowl, mix together the zucchini, eggs, muffin mix, salt and pepper. Stir in half of the cheese.
Spread the mixture into the casserole dish, then top with the remaining cheese.
Bake for one hour. Let cool for 5 minutes before serving.
1 bunch fresh broccoli (3 to 4 stalks, halved)
2 tablespoons olive oil
2 tablespoons Marie’s Asiago Peppercorn Salad Dressing
1/2 coup Italian style bread crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 425F.
Line baking sheet with foil.
Cut each stalk in half lengthwise.
Place broccoli, cut side down, on baking sheet. Drizzle with olive oil. Bake 10 minutes.
Turn broccoli over and bake for 15 minutes more or until tender when pierced with a fork.
Spread dressing over broccoli. Combine bread crumbs with cheese; sprinkle over broccoli. Bake another couple of minutes until lightly browned.
2 cups corn (frozen)
1 egg, well beaten
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
2 teaspoons baking powder
1 cup flour
2/3 cup milk
Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
While corn is thawing, mix all of the remaining ingredients in a large bowl.
Add thawed corn to batter and mix well.
Add a splash of vegetable oil to a large non-stick skillet and turn burner to medium-high.
When skillet is hot, drop spoonfuls of batter into skillet. Brown on both sides.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
1 to 2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
1/4 cup creamy (smooth) peanut butter
1/4 cup peach or apricot jam
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice
1 tablespoon tamari sauce
1/8 teaspoon cayenne pepper
Mix together all ingredients. Serve at room temperature with carrots and celery.
3/4 cup brown sugar
1/4 cup flour
3/4 coup pecans, chopped
1/4 cup butter, melted
Sweet Potato Mixture:
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups sweet potatoes, mashed
1 egg, well beaten
1/4 cup butter, melted
In a small bow, combine ingredients for the Crust Mixture and set aside.
In a large bowl, combine ingredients in the order listed for the Sweet Potato Mixture. Beat until well blended.
Pour Sweet Potato Mixture into buttered baking dish (size not specified but I think 13×9). Sprinkle Crust Mixture on top. Bake at 350 degrees for 30 minutes. Allow to cool 5 to 10 minutes before serving.
1-1/2 c. peeled zucchini, sliced
1 T. butter
1 egg, beaten
2 t. shredded cheddar cheese
In frying pan over medium heat, melt butter. Add zucchini and cook until softened. Pour beaten egg over top and let cook until nearly set, then flip. Add cheese and cook just until melted.
1/3 c. canola oil
1/4 c. flour
1/4 clove garlic, minced
1/4 t. salt
2/3 c. lactose-free, unsweetened soy milk
1 c. roughly chopped baby spinach, stems removed
2 large egg yolks
2-1/2 large egg whites
Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.
In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.
Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.
In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.
In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.
Spoon into souffle dishes and back for 18 minutes.
1-1/2 c. Egg Beaters
3/4 c. fat free milk
1 T. dried onion flakes
1 T. grated Parmesan cheese
1/4 t. garlic powder
1/8 t. black pepper
1/4 c. plain dry bread crumbs
3/4 c. fat free Cheddar cheese, shredded, divided
1 package (10 oz. ) frozen, chopped spinach, thawed and well drained
1/4 c. diced pimentos
In medium bowl, combine Egg Beaters, milk, onion, Parmesan, garlic and pepper. Set aside.
Sprinkle bread crumbs evenly onto the bottom of a lightly greased 8 x8 x2 inch baking dish. Add spinach and half of the Cheddar cheese. Pour the egg mixture evenly over spinach. Top with remaining Chedddar cheese and pimentos.
Bake at 350*F for 40 minutes or until a knife inserted the in the middle comes out clean. Let stand for 10 minutes before serving.