Zucchini Quiche

From Shandi...

• 4 cups very thinly sliced zucchini
• 1/3 cup finely chopped onion
• 3 TBS butter
• 2 eggs
• 2 tsp dried parsley flakes
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp basil
• ½ tsp oregano
• ¼ tsp pepper
• 2 cups shredded mozzarella cheese
• 2 tsp mustard
• 1 (9-inch) uncooked pie crust

In large skillet, sauté zucchini and onion in the butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in cheese and zucchini mixture. Spread mustard over the pie crust; pour in zucchini mixture. Bake uncovered at 400 º for 35-40 minutes or until knife inserted in center comes out clean. Let stand at least 5 minutes before cutting. I always grow a lot of zucchini, and this is one of our family’s favorite ways to use it! It tastes something like a vegetable pizza.

Meat Pie

From Shandi...

• 2 lbs. ground beef or ground turkey
• 1 pkg. coleslaw mix (found near pre-packaged salad)
• Fresh garlic or garlic powder to taste
• Chopped onion or onion powder to taste
• 2 pkgs dry brown gravy mix
• 1 pkg frozen Puff Pastry Sheets (found near the Philo dough in the freezer section)

Defrost sheets at room temperature for about 20 minutes. Make gravy according to package directions. Brown meat and drain. Add garlic and onion to taste. Add gravy and coleslaw and cook through. Lay one pastry sheet in bottom of 9x9 baking dish. Fill with meat and top with remaining pastry sheet. Bake at 400 º for about 20 minutes or until golden brown.

Enchilada Soup

From Shandi...

• 1 (10.5 oz) can cream of chicken soup
• 8 oz sour cream
• 6 oz olives
• 8 oz enchilada sauce
• 1 (15 oz) can kidney beans
• 1 (15 oz) can corn
• 4 oz green chilies
• 2 cups shredded cheese
• 2 cups shredded meat (chicken, pork, turkey)

Combine all ingredients in a pot and cook over medium heat until hot and bubbly. I created this recipe when enchilada’s sounded good for dinner, but I didn’t have enough flour tortillas. I used the few tortillas I did have to cut into triangles, bake at 350 º for 10 minutes or until crispy, and use as dippers in the soup. Good comfort food!

Monterey Clam Chowder

From Shandi...

Pacific Wharf Cafe' (Disneyland Adventure)

5 T. butter
5 T. flour
2 T. vegetable oil
1 ½ c. potatoes, peeled and diced
½ c. diced onions
½ c. red peppers
½ c. green peppers
½ c. celery
2 ¼ c. clam juice
1 ½ c. heavy cream
1 c. clams, chopped
1 T. fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 t. salt
1 pinch white pepper
¾ t. Tabasco sauce
Sourdough Bread Bowl or bread slices

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in a sourdough bread bowl or with slices of sourdough alongside.

Dutch Oven Fried Chicken, Wrapped in Bacon

From Shandi...

12" dutch oven 18-22 coals under, none on top, lid off.
1-1 1/2 lbs chicken breasts (about one piece per serving)
1 lb thick-sliced, peppered bacon (you can use thin, unpeppered, if you must)
Salt
Juice of 2-3 lemons
Wooden skewers

Thaw chicken breasts or tenderloins, light up the coals. Then slice chicken breasts into thirds (which is why tenderloins would be easier) in such a way as to have them be shaped in long, thick strips.

Pick up a skewer, and a strip of bacon, and poke through one end of the bacon strip. Then skewer through the chicken piece, so the skewer runs through the length of the chicken and comes out the other end. Wrap the bacon tightly around the chicken to about half way, until the strip runs out. Then, stick another piece of bacon on the skewer on the other end, and wind it tightly back to the middle. Shape it a bit with your hands and it will stay pretty well. Then place chicken in dutch oven.

By then, the coals are hot, so pour a bunch of them out of your chimney and onto your little dutch oven table. Put the dutch oven on top, and soon they will start frying. This is really so simple, because really, you use the dutch oven as if it were a skillet.

Before long, it will be crackling and sizzling. Bit by bit, turn them with a short set of tongs (don't use, please, the same tongs you use for the coals!). Let them cook pretty well on each side before turning them, because that helps the bacon to stay in place. If your impatient some of the pieces will unravel a bit.

After they've been cooking on a couple of sides, get out the lemons. (you can use a bottle of lemon juice but it's better with real lemons) Splatter some juice over the chicken pieces. This will set up new waves of sizzling, and a lucious new wave of smells, to mix with the bacon, the chicken, and the pepper. Finally, after 20 to 30 minutes, it's done.

It was way, way delicous, and it was so simple. You can't go wrong with this one.

Pork Roast Fetish (2 meals in 1)

From April...

3-4 lb. Pork Roast

(1st Meal)

Can of Beans (Black, Pinto, etc.)

Can of Corn

Equal parts Salsa and Brown Sugar

Tortillas

(2nd Meal)

BBQ Sauce

Swiss Cheese

Rolls

Put roast in crock pot with 2-3 cups of water. Cook on low 6-8 hours. Drain the water then shred the roast and split it in half. Mix beans, corn, salsa and brown sugar with one half and warm. Then save the other half for tomorrow to add BBQ sauce and make a sandwich with swiss cheese.

(This sounds so good. I can't wait to try it. Seriously my mouth is watering just typing this. Who thinks of these awesome recipes? -Angi)(K I have tried it and loved it! Super easy and tasted wonderful)

Honey Lime Chicken Enchiladas

From Mary...

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This is yummy served with black beans, corn and cilantro mixed together as a side.