Scalloped Potatoes with Cheese

1/2 cup butter
1/2 cup flour
1 quart milk
6 cups cooked potatoes, diced
1/4 cup chopped pimento
1/4 cup chopped fresh parsley
1/2 cup finely chopped onion
1 tablespoon salt
1 cup shredded sharp Cheddar cheese
1 cup buttered bread crumbs
1/2 teaspoon paprika

Directions:
Melt butter in a heavy saucepan over low heat. Stir in flour gradually and cook until bubbly, stirring constantly. Add milk gradually and cook until thickened, stirring constantly. Stir in potatoes, parsley, pimento, onion, and salt. Spoon into a lightly-greased 3 quart casserole. Combine cheese, bread crumbs, and paprika. Sprinkle over potato mixture. Bake at 400° 30-35 minutes or until topping is browned and potato mixture is bubbling. Serves 8 to 10.

Mashed Potato Casserole

12 medium potatoes
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 teaspoons salt
1/2 teaspoon pepper
1 clove garlic, crushed
1/4 cup chopped chives
1/2 teaspoon paprika
1 tablespoon butter or margarine

Directions:
Cook potatoes in boiling, salted water until tender. Drain. Mash potatoes in a large bowl. Add cream cheese, sour cram, salt, pepper, and garlic. Beat with electric mixer until smooth. Stir in chives. Spoon into a lightly greased casserole dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes or until lightly browned.

Notes:

Prize-Winning Zucchini Cranberry Bread

3 tablespoons butter, softened
1 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 (16 9oz,) can whole-berry cranberry sauce
1-1/2 cups unsifted whole wheat flour
1-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups coarsely grated zucchini
1 cup walnuts, coarsely chopped

Directions:
Heat oven to 350°. Grease and flour a 9x5-inch loaf pan or two 8x4-inch pans. In a medium sized bowl, beat butter, sugar, and eggs until fluffy. Stir in orange rind and cranberry sauce. Measure flours, baking soda and baking powder into the butter mixture. Fold in just until combined. Fold in zucchini and walnuts. Turn into baking dish/es. Bake until toothpick inserted in center comes out clean, about 90 minutes for a large loaf or 6 minutes for small loaves. Cool on wire racks.

Zucchini Health Bread

3 eggs
1 cup honey
2 teaspoons vanilla
1 cup oil
1/4 teaspoon baking powder
1 teaspoon baking soda
2-1/2 teaspoons cinnamon
2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup bran
2 cups grated, unpeeled zucchini
3/4 cup chopped nuts
1/2 cup raisins

Directions:
Beat eggs and honey. Stir in vanilla and oil. Combine dry ingredients and add to egg mixture. Stir in zucchini, nuts and raisins. Pour mixture into two greased loaf pans. Bake at 325 degrees for 60 to 70 minutes or until bread tests done with a toothpick.

Zucchini Pineapple Bread

3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, coarsely grated
1 (8-oz.) cab crushed pineapple, drained
2 teaspoons baking soda
2 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins or currants
3 cups flour

Directions:
Beat eggs. Add oil, sugar, and vanilla; beat until foamy. Stir in zucchini and pineapple. Combine remaining ingredients in a separate bowl; stir well. Add flour mixture to zucchini mixture a little at a time and blend well.

Bake in two greased and floured 9x5-inch loaf pans at 350° for 60 minutes. Cool 10 minutes in the pans; then remove loaves and cool on wire racks.

Notes:
The pineapple is barely detectable in the baked bread, but it adds to the richness and moisture.

Chicken and Broccoli Casserole

4 skinless, boneless chicken breast halves
1 small onion, quartered
1 tablespoon margarine
2 cups sliced fresh mushrooms
1 (10 oz.) package frozen chopped broccoli
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons grated Parmesan cheese


Directions:
Cook the broccoli according to package directions. Drain and set aside. Meanwhile, begin cooking the chicken. In a medium-sized saucepan, cover chicken breasts and onion quarters with water. Place the lid on the pan and poach the chicken over medium-low heat until meat is white all the way through, about 20 minutes. While the chicken is cooking, melt the margarine in a large skillet. Add mushrooms and cook until tender, about 5 minutes.  Preheat the broiler. Place cooked broccoli in an 8-inch square baking dish. Sprinkle with nutmeg, salt and pepper. Drain the cooked chicken and onion; arrange  in a single layer over broccoli. Top with mushrooms. Sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted. Serve hot.

Notes:
From Rebecca Goss, my friend and a fellow AAFES wife in Berlin, Germany, in the early 1990s.

Cheese and Bacon Potato Casserole

6 medium baking potatoes
6 slices cooked bacon, crumbled
1 stick margarine, melted
1 cup shredded cheddar cheese
1 cup shredded Velveeta cheese
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped

Directions:
Cut unpeeled potatoes into halves. Place in large saucepan, cover with water, and boil until potatoes are tender. Drain. Preheat the oven to 350°. Quarter the potatoes and arrange in a baking dish. Stir salt and pepper into melted butter. Pour melted butter over potatoes. Sprinkle bacon crumbles and grated cheese evenly over the potatoes. Place in hot oven until cheese is melted. Garnish with chopped green onions.

Notes:
Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Jennifer Chewning)

Zucchini-Oatmeal Bread

1-1/2 cups sugar 3 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon nutmeg 2-1/2 cups flour 1 cup oatmeal (uncooked) 1 teaspoon baking powder 1 teaspoon salt

1/2 teaspoon baking soda 3 eggs 1 cup applesauce 1/4 cup vegetable oil 1 teaspoon vanilla 2 cups shredded zucchini (unpeeled) 1 cup chopped walnuts 3/4 cup raisins (plumped)

Directions:
Preheat oven to 350°. Coat a 9x5x3 loaf pan with cooking spray and set aside. Combine 1/4 teaspoon cinnamon and 1 tablespoon sugar and set aside. Combine dry ingredients (except sugar and nuts) and set aside. Break eggs into a large mixing bowl and beat with electric mixer until foamy. Add remaining sugar, applesauce, vegetable oil and vanilla; blend well. Add flour mixture gradually; mix briefly on low speed to combine after each addition. Stir in zucchini, walnuts, and raisins by hand. Spoon into prepared pan and sprinkle reserved cinnamon/sugar mixture over top. Bake about 80 minutes or until loaf tests done. Cool in pan on wire rack for ten minutes; remove from pan to finish cooling. 

Notes:
See the sidebar for directions on plumping the raisins.

Twice-Baked Potatoes

4 large baking potatoes
1/3 cup margarine or butter
2/3 cup milk
2 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Directions:
Cut hot potatoes in half and scoop out the pulp, leaving a bit in the shell so that the shell does not collapse. Set the shells aside. In a large bowl, beat together potato pulp and margarine. Gradually beat in milk. Stir in onion, salt, and pepper. Spoon potato mixture into each shell. Arrange shells on baking sheet and sprinkle with grated cheese. Bake potatoes at 375° for 20-25 minutes or until completely heated through. Sprinkle with paprika and serve.

Zucchini Soup

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1 large zucchini, shredded
1 cup (4 oz) shredded cheddar cheese

Directions:
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk, water, boullon, salt and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add zucchini and simmer uncovered for 10 minutes or until zucchini is tender. Stir in cheese until melted. Makes 4 servings.

Notes:
This recipe was sent to me by my friend, Sammie Rowse of Chambers, NE. Sammie wrote, "This was in our little rural electric Nebraskan magazine. It's from Mildred Naurkal from Clarkson [NE]."

Camp Breakfast Hash

1/4 cup butter cubed
2 packs (20 oz. each) ready-to-cook hash browns
1 pack (7 oz.) brown-and-serve link sausages
1/4 cup chopped onion
1/4 cup chopped green pepper
12 eggs, lightly beaten
1 cup (4 oz.) shredded cheddar cheese

Directions:
Cut the sausages into 1/2 inch chunks. In a large skillet, melt the butter. Add hash browns, sausage chunks, onion and green pepper.  Cook uncovered over medium heat for 10-15 minutes, turning once, until potatoes are lightly browned. Push the potato mixture to the outer edge of the skillet. Pour the eggs into the center of the skillet.  Cook and stir until the eggs are completely set. Season with salt and pepper. Top with cheese. Cover and cook for a minute or two, until cheese is melted. 8 servings.

Notes:
Everyone will want seconds.

Zucchini Bran Muffins

Basic Recipe:
1 (20-oz.) box of raisin bran cereal
2 cups sugar or Splenda or 1-1/2 cups honey
5 cups all-purpose flour
5 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons salt
4 beaten eggs
1/2 cup vegetable oil
1/2 cup margarine, melted
2 tablespoons vanilla
1 quart buttermilk

Flavor and Fiber Ingredients:
1 pint applesauce
2 cup grated zucchini squash
1 cup raisins, plumped
1 cup chopped pecans
1 cup prunes (microwaved in 1/4 cup water and mash)
1 (8-oz) package chopped dates
2 or 3 bananas, mashed
1 apple, grated
1 cup any kind of jelly, jam or fruit preserves

Directions:
Combine dry ingredients (cereal, sugar, flour, soda, spices, salt, and stir together in an extra-large bowl. Add remaining ingredients from the basic recipe. Then prepare and stir in the flavor and fiber ingredients.

Bake in greased muffin tins at 350° for 20 minutes or until muffin sides are browned. (Lift them slightly with a fork to see.) The muffins freeze well. The batter is said to keep up to six weeks in the refrigerator, though I've never kept it that long.  Just stir well, and bake as needed.

Notes:
This recipe was given to me by Joyce Putty of Hopkinsville, KY.

One of these days, I'm going to try adding a cup of grated carrots to the batter.  Seems to me like it should work fine.

Twice-Baked Potatoes with Broccoli, Cheddar, and Ham

4 medium baking potatoes 1 cup shredded cheddar cheese, divided 1 cup plain yoghurt 1 clove garlic, minced 1 /2 teaspoon salt

1 cup chopped broccoli 1/4 teaspoon ground black pepper 1 cup sliced mushrooms 1/4 teaspoon paprika 1 cup finely diced cooked ham bits

Directions:
Scrub the potatoes with a vegetable brush. Dry them with a towel and pierce them several times on all sides with a sharp knife. Bake at 400° until soft (about 1 hour). Allow to cool just enough to handle; then cut in half lengthwise. With a large spoon, scoop out the pulp, leaving a 1/2 inch shell of potato pulp and skin. Cover the shells and keep warm. Combine potato pulp, yoghurt, salt, pepper, paprika, and 1/2 cup cheese. Mix well, cover, and keep warm. In a hot oiled skillet, cook garlic, broccoli, and mushrooms until tender. Add ham and heat through. Fold hot skillet mixture into potato pulp mixture. Fill potato skins, place them on a foil-lined cookie sheet, and sprinkle remaining cheese over their tops. Bake at 375° for about 10 minutes, or until cheese is well-melted.

Notes:
Filling and not terribly fattening, except for the cheese -- and you could use a low-fat cheddar.

Carrot Rolls

2 cups sliced carrots 2 eggs, beaten 1/2 cup warm water, divided 1 tablespoons (1 packs) yeast 1/3 cup vegetable oil

1/4 cup sugar 1 tablespoons molasses 1 teaspoon salt 5 to 8 cups flour

Directions:
Cook carrots in boiling water until tender. Drain them and puree in a blender with eggs and 1/4 cup water until completely smooth. Dissolve the yeast in 1/4 cup warm (110° water. In a large mixing bowl combine dissolved yeast, carrot mixture, oil, sugar, molasses, salt, and 3 cups flour. Beat until smooth with electric mixer. Add remaining flour, a cup at a time, beating after each addition, until dough is too stiff to use the mixer. Stir in enough remaining flour to make a soft dough. On a floured board, knead the dough until it is smooth and elastic. Place dough in a greased bowl and turn it over. Cover and allow to rise in a warm place until doubled in size. Shape into rolls and place on greased baking sheets. Set in a warm place to rise until nearly doubled in size. Bake at 350° for about 18 minutes, or until browned. Makes about 2 dozen rolls.

Notes:
If you have leftover cooked carrots, this is one good way to use them. Warm them in the microwave before blending them.

Potato Pancakes (Latkes)

2 large potatoes, peeled 1 medium onion peeled 2 eggs 3 tablespoons milk 2 tablespoons melted butter

1/4 cup all-purpose flour 1/2 teaspoon salt Dash of pepper 2 tablespoons vegetable oil

Directions:
Grate the potatoes and onion on a large-hole grater. Press grated potatoes and onion between paper towels until dry. Combine eggs, milk, and butter, and beat lightly to combine. Add flour, salt, and pepper, and mix well. Fold in grated potatoes and onion. Heat a heavy skillet and add vegetable oil. Spoon about 1/4 cup batter into hot oil and flatten it with the spatula into a 4-inch pancake. Brown both sides. Keep warm in a 250° oven until served. Makes 8 to 10 latkes.

Bean and Rice Summer Salad

3 cups cold cooked rice 1 (15-oz.) can pinto beans, rinsed and drained 1 (15-oz.) can black beans, rinsed and drained 1 (10-oz.) package frozen peas 1 cup sliced celery

1 medium red onion, chopped 2 (4-oz,) cans diced green chili peppers, drained 1/4 cup snipped cilantro or parsley 1 cup (8 oz.) Italian salad dressing Sprigs of cilantro for garnish

Directions:
In a 3 quart container, combine all ingredients. Toss gently to mix. Cover and chill thoroughly, up to 24 hours. Place in a serving bowl. Garnish with cilantro sprigs. 16 servings.

Notes:

Potato Cakes

2 cups leftover mashed potatoes 1 egg beaten 1 tablespoon flour

2 tablespoons milk 1 tablespoon finely chopped onion 2 tablespoons vegetable oil

Directions:
Combine in a mixing bowl: potatoes, beaten egg, flour, milk, and onion. Mix well. Heat vegetable oil in a heavy skillet. Use a big spoon to scoop potato mixture and drop it into the hot oil. Brown on both sides, turning once. Serve hot.

Notes:
The original recipe calls for two tablespoons cream, but milk works fine.

Zucchini Oatmeal Cookies

1/2 cup margarine 3/4 cup sugar (or Splenda) 1 egg 1-1/2 cup flour 1 teaspoon cinnamon

1/2 teaspoon baking soda 1 cup oatmeal 1 cup grated zucchini 1/2 cup raisins 1/2 cup chopped walnuts

Directions:
Plump the raisins by cooking them in 1 tablespoon of water for 1 minute in the microwave on high. Leave them in the microwave until ready to use. Cream margarine and sugar together. Beat in one egg. Sift flour, cinnamon, and soda together. Add to egg mixture and mix well. Stir in oatmeal. Add grated zucchini, drained raisins, and walnuts. Drop by teaspoonfuls on a greased cookie sheet; flatten slightly. Bake at 350° F for 10 to 12 minutes or until lightly browned and cooked through. Let them cool slightly; remove to a rack while still warm.

Notes:
My mother Doris Hill collected this recipe and hand-wrote it on a card for her recipe files.

Tomato Jelly Salad

3 tablespoons plain gelatin 1/2 cup cold water 1 quart tomato juice heated 1 teaspoon sugar 2 slices of onion, chopped

1 tablespoon finely chopped green pepper 2 tablespoons finely-chopped celery 1 cup shredded cabbage Mayonnaise 1 tablespoon chopped parsley

Directions:
Place cold water in a small bowl and sprinkle gelatin over top to soften. Heat tomato juice to boiling; add 1 teaspoon sugar and softened gelatin. Stir until completely dissolved (at least two full minutes.) Add onion, celery, and cabbage. Pour mixture into serving bowl and chill until set. Before serving, spread mayonnaise lightly over the top of the gelatin and sprinkle with chopped parsley.

Notes:
My mother Doris Hill collected this recipe.

Pumpkin Pie Cake

3 eggs 1 (12-oz.) can evaporated milk 1 (16 oz.) can pureed pumpkin 1-1/2 teaspoon pumpkin pie spice

1 cup sugar 1 teaspoon vanilla 1 box yellow cake mix (dry) 1-1/2 sticks melted margarine 1 cup chopped nuts

Directions:
Combine eggs, milk, pumpkin, spice, sugar, and vanilla in a mixing bowl and blend well. Spray a 9x12" pan with cooking spray. Pour pumpkin mixture into pan. Sprinkle dry cake mix over top and drizzle with melted margarine. Sprinkle with chopped nuts. Bake 15 minutes at 350°. Reduce heat to 325° and bake 45 minutes more or until pumpkin custard tests done when a knife is inserted. Cool on a wire rack. Serve with whipped topping.

Notes:
This recipe was collected by my mother Doris Hill. She copied it by hand for her recipe files.