Colossal Cookbook/ColossalCookbook.cdr/mm/mmlib4/zucchini

Text File | 1989-07-31 | 20.6 KB | 427 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: GRILLED TURKEY SHISH KABOB
Categories: Poultry Low-cal Grill
  Servings:  4

  1 1/4 lb Turkey Breast Tenderloins         1/3 c  Chili Sauce
      2 T  Lemon Juice                         1 T  Sugar
      2 ea Bay Leaves                          8 ea Mushrooms
      8 ea Cherry Tomatoes                     1 x  Zucchini medium (1/2" slices
    1/2 x  Green Pepper (2" squares)           2 ea Onions (cut into 1/4's)
      2 T  Cooking Oil

  Cut turkey tenderlions into 1 1/2-inch cubes.  Mix next
  4 ingredients; pour over turkey cubes.  Toss to coat;
  refrigerate at least 4 hours or overnight, stirring
  occasionally.  Thread turkey and vegetables alternately
  on skewers.  Brush lightly with oil.  Broil or grill
  6" from heat or coals for 10 minutes.  Turn and brush
  occasionally with marinade.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Homestyle Zucchini & Tomatoes
Categories: Vegetables
  Servings:  4

      2 T  Oil                                 1 ea Med Clove Garlic Fine Chop
  4 1/2 c  Thinly Sliced Zucchini         14 1/2 oz (1 Can) Tomatoes *
      1 ea Env. Soup Mix **                1 1/4 t  Basil Leaves

  *     Tomatoes should be whole peeled tomatoes, drained and chopped.
  **    Choose one of the Following Soup mixes to be used:  Golden Onion or
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  In large skillet, heat oil and cook garlic with zucchini over medium-high
  heat 3 minutes.  Stir in tomatoes, then golden onion recipe soup mix,
  thoroughly blended with reserved liquid and basil.  Bring to a boil, then
  simmer, stirring occasionally, 10 minutes or until zucchini is tender and
  sauce is slightly thickened.
  NOTE:  You can use 1/4 t garlic powder for clove of garlic.
  MICROWAVE DIRECTIONS:
  In 2-quart casserole, combine zucchini with tomatoes.  Stir in golden onion
  recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
  Heat covered at HIGH (Full Power) 5 minutes, stirring once.  Remove cover
  and heat 4 minutes on HIGH (Full Power) or until zucchini is tender,
  stirring once.  Let stand covered 2 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Shrimp & Scallop Kabobs
Categories: Fish Main dish
  Servings:  6

      1 lb Large Raw Shrimp                    1 lb Sea Scallops, Cut In Half
    1/2 c  Vegetable Oil                     1/4 c  Lemon Juice
    1/4 c  Imported Soy Sauce If Avail.        2 ea Cloves Garlic Finely Chopped
      2 T  Chopped Crystalized GingerOR    1 1/2 t  Ground Ginger
      1 t  Onion Powder                       16 oz (1 cn) Pinapple Chunks
      2 ea Small Zucchini, Sliced

  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy sauce if
  available for better taste.  Use domestic if that is all that is available.
  In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and
  onion powder; mix well.  Add shrimp and scallops.  Cover; refrigerate 3
  hours or overnight.  Place shrimp, scallops, pineapple and zucchini on
  bamboo skewers that have soaked 1 hour in water or on metal skewers.
  Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting
  frequently with marinade.  Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zucchini Patties
Categories: Vegetables Low-cal
  Servings:  4

      2 T  Butter or margarine                 3 T  Vegetable oil
  3 1/2 c  Zucchini, coarsely grated         1/4 c  Flour, all-purpose
      2 x  Eggs, lightly beaten              1/2 t  Salt
    1/8 t  Pepper, black

  IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM
  YOUR GARDEN, TRY THESE.
  Preparation: 8 min.  Cooking: 16 min.          Calories per serving: 225
   .
  1. Heat the butter and oil together in a 12-inch skillet over moderate
  heat.  Meanwhile, quickly mix the zucchini with the flour, eggs, salt and
  pepper to form a batter.
  2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties
  2 to 2 1/2 inches in diameter.  Flatten each patty slightly with the back
  of a spoon.  Reserve the remaining batter.
  3. Cook the patties for about 4 minutes on each side, or until they are
  golden brown and crusty.  Remove them to a platter covered with paper
  toweling and set in a keep-warm (250 F) oven.  Use the remaining batter
  cook 6 more patties in the same manner, adding 1 more Tablespoon of oil
  to the skillet, if needed.
  QUICK, THRIFTY COOKING, READER'S DIGEST

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: STUFFED ZUCCHINI
Categories: Vegetables Main dish Low-cal
  Servings:  4

      2 x  Zucchini, 6-7"long                  1 c  Corn, whole-kernel, frozen
    1/2 c  Cottage Cheese, small curd        1/8 t  Salt
    1/8 t  Pepper, black                       2 T  Green onions, chopped
    1/4 c  Parmesan Cheese, grated

  SERVE AS A VEGETABLE MAIN COURSE.  WHILE THE SQUASH IS BAKING YOU'LL HAVE
  MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD.
  .
  Preparation: 15 min      Cooking: 15 min         Calories per serving: 125
  1. Preheat the oven to 400F.  Cut the squash in half lengthwise and scoop
  the seeds out of each half with a teaspoon.
  2. Mix together the corn, cottage cheese, salt, pepper, and green onions.
  Spoon the mixture into the squash halves, mounding it slightly.  Top with
  Parmesan chhese.
  3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered
  for 15 minutes, or until the squash is tender and the cheese topping has
  melted.
  YOU CAN ALSO USE YELLOW SQUASH
  QUICK, THRIFTY COOKING, READER'S DIGEST

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: BAKED ZUCCHINI with TOMATOES
Categories: Vegetables Low-cal
  Servings:  4

      3 ea Zucchini, medium sized              2 ea Tomatoes, medium sized
      1 x  Sweet geen pepper, medium           1 x  Yellow onion, medium sized
    1/2 t  Salt                              1/8 t  Pepper, black
    1/4 c  Olive oil

  THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.  SERVE WITH
  SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
  .
  Preparation:10 min         Cooking: 25 min       Calories per serving: 170
  1. Preheat oven to 400F. Core, seed and chop pepper.  Peel and finely chop
  onion.  Trim ends off the zucchini and remove the stem end from the
  tomatoes.  Cut both vegetables into 1/2-inch slices and arrange them in a
  buttered 1-or 1 1/2-quart baking dish with their edges overlapping
  slightly, alternating the tomato with zucchini.
  2. Scatter the green pepper, onion, salt, and pepper over the slices.
  Drizzle the oil evenly over the vegetables.
  3. Place the dish in the oven and bake, uncovered, about 25 minutes, or
  until the squash is crisp-tender.
  YOU CAN SUBSTITUTE YELLOW SQUASH.  THIS DISH CAN BE PREPARED AHEAD AND
  BAKED JUST BEFORE SERVING.
  QUICK, THRIFTY COOKING, READER'S DIGEST

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Stir-Fried Zucchini
Categories: Vegetables
  Servings:  4

      3 x  Zucchini, medium                    1 T  Salad oil
    1/4 c  Water                           1 1/2 t  Salt
    1/2 t  Sugar

  Preparation: 10 min       Cooking 8 min
  .
  1. Cut zucchini into 1/4-inch pieces.
  2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook
  zucchini, stirring quickly and frequently (stir-frying) until well coated.
  3. Add water, salt and sugar.  Reduce heat to medium-high; continue
  sit-frying 7 to 8 minutes until tender-crisp.
  VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED  6 CUPS SLICED
  CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH
  PREVIOUS INSTRUCTIONS.
  THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: SUMMER VEGETABLE BOWL
Categories: Vegetables
  Servings:  8

      4 ea Bacon slices                       12 x  Onions, small white
      1 x  Green pepper, small diced           2 c  Hot water
      1 lb Green beans                         6 ea Ears of corn, broken-1/3s
      1 T  Salt                                2 t  Sugar
    1/4 t  Pepper, white                       6 ea Zucchini, small, 1" chunks
      2 x  Celery stalks, 1" slices            1 x  Tomato, large, cut in wedges

  Preparation and cooking: 1 hour
  .
  THIS IS A BEATUIFULLY COLORFUL DISH
  1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on
  paper towels.
  2. To drippings in dutch oven, add onions and green pepper; cook until
  golden; add hot water  and next 5 ingredients.  Heat to boiling; reduce
  heat to low, cover; simmer 10 minutes.
  3. Add zucchini and celery; cover and cook 8 to 10 minutes until all
  vegetables are tender.
  4. With slotted spoon, arrage vegetables on large platter or in a large
  shallow bowl; crumble bacon and sprinkle over top.  Arrange tomato wedges
  on top.
  GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zucchini Bread
Categories: Breads Cakes
  Servings:  2

      3 ea Eggs                                1 c  Oil
      2 c  Shreaded raw zucchini           1 3/4 c  Sugar
    1/4 t  Baking powder                       2 t  Baking soda
      2 t  Cinnamon                            1 t  Salt
      2 t  Vanilla                             1 c  Chopped nuts
      2 c  Flour

  Put zucchini in strainer and press or squeeze with hands to get excess
  liquid out.
  Beat eggs, sugar, and oil together.  Add flour, baking powder, soda,
  cinnamon, salt, vanilla, and nuts.  Mix together by hand.  Add zucchini
  (minus liquid).  Beat mixture.  Pour into 2 greased, floured, loaf pans.
  Bake 1 hr. at 350 deg. F.
  Recipe may be doubled.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: GAZPACHO
Categories: Soups Vegetables Appetizers
  Servings:  4

      1 x  Zucchini                            1 x  Green pepper, small
      1 x  Onion, small                        1 x  Cucumber
      1 x  Tomato, large                       3 x  Garlic, cloves
    1/2 t  Cumin                             1/4 t  Chili powder
      4 T  Olive oil                          12 oz V8 or tomato juice

  Finely chop vegetables and garlic ( or run through food processor or
  blender for 10 seconds ).  Add vegetables and spices to juice and
  refrigerate.
  THE ANDERSONS' FOOD GARDEN

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ZUCCHINI AND TOMATO SALAD
Categories: Salads Vegetables Low-cal
  Servings:  4

      4 x  Zucchini                            3 x  Tomatoes
    1/4 c  Italian dressing

  Cube zucchini and wedge tomatoes.  Add Italian dressing to lightly cover
  vegetables.  For a zestier taste, add Italian seasonings and garlic powder.
  THE ANDERSONS' FOOD GARDEN

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: BAKED ZUCCHINI BOATS
Categories: Vegetables Main dish
  Servings:  8

      4 x  Zucchini, medium                    1 c  Rice,long grain cooked
      1 x  Onion, yellow, chopped              1 x  Garlic clove, chopped
      1 ea Egg, beaten                         2 T  Olive oil
    1/2 lb Ground beef, lean                 1/2 c  Bread crumbs
      2 c  Spaghetti sauce,canned *            3 T  Dill, fresh, chopped
      2 T  Parsley, fresh, chopped             2 T  Parmesan cheese, grated

  * store bought if preferred.
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  Preparation: 30 minutes     Cooking: 45 minutes            350F
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  Split zucchini lengthwise, scoop out seeds.  Saute ground beef, onion,
  garlic, dill, and parsley in olive oil.  Remove from heat.  Add cooked
  rice, beaten egg, 1/4 c bread crumbs and mix well.  Fill zucchini with
  mixture and place in a baking dish.  Cover with spaghetti sauce, sprinkle
  cheese and remaining bread crumbs on top.  Cover and bake at 350 for
  approximately 45 minutes, until zucchini is tender but firm.
  THE ANDERSONS' FOOD GARDEN

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ZUCCHINI FRITATTA
Categories: Cheese/eggs Vegetables Main dish
  Servings:  4

      1 x  Zucchini                            2 T  Bread crumbs
      2 T  Milk                              1/2 t  Lemon peel, fresh, grated
      6 ea Eggs                                2 T  Water
      3 T  Parmesan or Romano cheese           1 T  Butter or oil
    1/4 t  Nutmeg                              1 x  Salt and Pepper to taste

  Slice the zucchini and blanch for 5 minutes in boiling water, drain.
  Mix bread crumbs, milk and lemon peel together, blend with zucchini.
  Whip eggs, add water and spices and whip again.  Pour into hot omlet
  pan greased with butter/oil.  When eggs begin to set, top with zucchini
  mixture.  Sprinkle with cheese, place under a hot broiler until slightly
  browned.
  THE ANDERSONS' FOOD GARDEN

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ZUCCHINI FRITTERS
Categories: Vegetables Appetizers
  Servings:  8

      5 T  Bisquick                          1/2 c  Parmesan cheese
    1/4 t  Salt                              1/8 t  Pepper
      2 ea Eggs, beaten                        2 T  Butter
      2 c  Zucchini, grated

  Blend the bisquick, parmesan, salt, pepper.  Add eggs. Mix zucchini into
  batter.  Grease hot pan or griddle with butter.  Pour batter into pan
  and fry 3 minutes on each side.  Serve warm, a delicious way of serving
  zucchini.  Make 8 to 10 fritters.
  THE ANDERSONS' FOOD GARDEN

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: SPICY PINEAPPLE ZUCCHINI CAKE
Categories: Cakes Desserts
  Servings: 12

      4 ea Eggs                                1 c  Oil, salad
      2 c  Sugar                               2 t  Vanilla
      2 c  Zucchini, grated                    8 oz Pineapple, crushed, drained
      3 c  Flour                               2 t  Baking soda
      1 t  Salt                                1 t  Baking powder
  1 1/2 t  Cinnamon                          3/4 t  Ground nutmeg
      1 c  Walnuts                             1 c  Currents or raisins
---------------------------CREAM CHEESE FROSTING---------------------------
      3 oz Cream cheese                      1/2 t  Almond flavoring
      4 T  Margarine                         1/4 t  Lemon flavoring
      8 oz Powdered sugar

  Beat eggs to blend, add oil, sugar and vanilla.  Continue beating until
  thick and foamy.  Stir in zucchini and pineapple.  Mix remaining
  ingredients in a seperate bowl.  Stir dry mixture gently into zucchini
  mixture just until blended.  Bake in preheated oven at 350 for 1 hour or
  until toothpick inserted in center comes out clean.  Dust finished cake
  with powdered sugar or top with cream cheese frosting.
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  FROSTING:
  Cream ingredients, beating until smooth.
  THE ANDERSONS' FOOD GARDEN

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Seafood Pasta Salad
Categories: Low-cal Salads Seafood Pasta Vegetables
  Servings:  4

      2 c  Pasta, tri-colored spiral           1 c  Shrimp, cooked
    1/3 c  Green pepper, diced               1/4 c  Carrots, sliced
    1/2 c  Zucchini, sliced                  1/3 c  White wine worcestershire
    1/3 c  Mayonnaise

  salt and pepper to taste
  * cook pasta according to package directions
  ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
  *** Lea & Perrins White Wine Worcestershire Sauce.
  .
  In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
  and zucchini.  Add Worcestershire, mayonnaise, salt and pepper and toss
  lightly to combine.  Refrigerate at least 30 minutes before serving.
  BETTER HOMES AND GARDENS
  for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
                                                           MD  21681

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Vegetable Soup
Categories: Soups Itali
  Servings:  8

      8 c  Chicken broth (see recipe)        1/3 c  Olive oil
    1/4 c  Chopped parsley                     4 ea Garlic cloves
    1/4 lb Pancetta or unsmoked bacon          3 c  Shredded cabbage
      1 ea Medium onion, finely chopped        2 ea Carrots, finely chopped
      1 ea Celery stalk, finely chopped        1 ea Potato, peeled, chopped
      2 ea Zucchini, finely chopped            1 ea Large tomato, chopped
    1/4 lb Mushrooms, finely chopped         1/4 lb String beans finely chopped
      4 ea Pieces prosciutto rind              1 x  Salt, to taste
      1 x  Pepper, to taste                  1/2 c  Grated Parmesan cheese

  There are as many versions of vegetable soup in Italy as there
  there are cooks.
  Pancetta - Pancetta is the same cut of pork as bacon.  It is cured
  with salt and is not smoked.  It comes rolled up like a large
  salami.  Widely used in Italian cooking, especially in Emilia-Romagna,
  it is vital to many dishes.  If available, buy a large quantity.
  Cut into several pieces and freeze it.  You can substitute domestic
  bacon for pancetta.  It must be blanched in boiling water for two
  three minutes to reduce the smoky flavour.  Fresh side pork can also
  be used.  I'll be posting several recipes over the next while that
  call for pancetta, so if you can find some, it won't go to waste.
  Prepare chicken broth (see my previously posted recipe).  Heat oil
  in a large saucepan.  Add parsley and garlic.  Saute over medium
  heat.  Before garlic changes colour, add pancetta.  Saute until
  lightly browned.  Stir in cabbage.  Cover and cook 1 to 2 minutes.
  Add remaining vegetables to saucepan.  Cover and cook about 5
  minutes.  Add broth and water, if using, and prosciutto rind or ham
  shank.  Cover and reduce heat.  Simmer 40 to 50 minutes.  Remove
  half the vegetables with a slotted spoon.  Place in a blender or
  food processor and process until smooth.  Return to saucepan.
  Season with salt and pepper.  Serve hot with Parmesan cheese
  sprinkled over top.  Makes 8 to 10 servings.
  VARIATION:
  Toast about 20 thick slices of Italian bread.  Place 2 slices
  in each soup bowl and sprinkle generously with Parmesan cheese.
  Ladle soup into bowls.  Serve with additional Parmesan cheese.

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