In
August the home garden harvest starts to come in and you wonder what to
do with it all. Zucchini,Tomatoes, Corn, and Eggplant are usually the ones
you have the most trouble finding enough things to to cook without
repeating yourself so here are some recipes.
Tomato
Quiche
8
oz grated swiss cheese
4
Tablespoons Parmesan Cheese
4
Tablespoons minced onion
1
medium green pepper cut into rings
3
large tomatoes
1/2
teaspoon minced parsley
1/2
teaspoon oregano
2
large eggs
3/4
cup milk
1
9" pastry shell
combine
swiss cheese & onion sprinkle over bottom of unbaked pie shell. Peel,
thinly slice and drain tomatoes. arrange over cheese. Beat eggs, milk parsley
& oregano. Pour over tomatoes. Spinkle with Parmesan cheese. Thinly
slice green pepper into rings. Arrange over top. Bake 350o oven
45 min until done.
A
Quiche with a shell of Zucchini
1 pound
of peeled deveined shrimp
4 cups
shredded zucchini
1 1/2
cups shredded Swiss cheese
4 eggs
1 1/3
cups milk
1/2
teaspoon salt
1/8
teaspoon white pepper
Cook,
drain and cool shrimp
Grease
6(10 oz) individual casseroles.
press
2/3 cup shredded zucchini on bottom and around edge of each casserole.
Put
1/4 cup shredded cheese in each.
divide
shrimp among casseroles.
Beat
eggs, milk, salt and pepper.
pour
over shrimp
Bake
at 400o 15 min. Reduce heat to 350o bake 20 min or
until custard is set.
Zucchini-Cheddar
Bread
1 cup
chopped onion
1/4
cup butter or margarine
2 1/2
cup baking mix (Bisquick or other)
1 tablespoon
snipped parsley
1/3
teaspoon dried basil*
1/2
teaspoon dried thyme*
1/4
cup milk
3 eggs
1 1/2
cup shredded zucchini
1 cup
shredded Cheddar cheese
3/4
cup toasted almonds
Heat
oven to 400o
Grease
large loaf Pan
cook
onion in butter until tender, cool slightly, add baking mix, parsley, basil,
thyme, milk and eggs. Beat vigorously 1 minute. Stir in zucchini,
cheese, and almonds. Pour into prepared pan. Bake about 40 minutes or until
wooden toothpick inserted in center comes out clean. Cool slightly; remove
from pan.
*If
you have fresh herbs in your garden use 1 teaspoon each.
Ham
and Corn Chowder
2 cups
corn cut from cob
2 med
raw potatoes peeled and diced
24 oz
chicken broth
1 cup
celery diced
1/2
teaspoon hot pepper sauce (tobasco)
2 Tablespoons
margarine
3 tablespoons
flour
2 cups
ham diced
1 medium
green pepper diced
1/2
cup shredded Cheddar Cheese
Combine
corn, diced potatoes, broth, celery, and pepper sauce in large heavy kettle.
Salt to taste. Heat to boil, cover and simmer 30 min. Melt butter in sauce
pan add flour cook until flour is absorbed but not brown. Add milk cook,
stirring until comes to a boil and thickens. Add to corn mix. Stir in cheese,
green pepper. Cook until cheese melts and is heated throughout
Moussaka
1 egg
plant
3 Tablespoons
olive oil
1/2
pound ground lamb
1/2
cup onion minced
1 clove
garlic minced
1 cup
cooked tomatoes
1/4
teaspoon oregano
1/4
teaspoon cinnamon
1/2
cup catsup
2 Tablespoons
parsley
4 oz
Monterey jack cheese
2 Tablespoons
Parmesan Cheese
rinse
eggplant, cut off stem end then cut into 1/2"slices, brush both sides with
oil, arrange in single layer in shallow pan. Bake in 375o oven
turning until both sides golden brown (about 30 min) Meanwhile brown ground
lamb over med high heat. Add onion and garlic cook until onion limp. Drain
off fat. add rest of ingredients (except cheese) cook uncovered until sauce
is thick. Layer in baking pan 1/2 eggplant, 1/2 sauce, 1/2 jack cheese,
repeat. top with parmesan
cheese, bake 375o oven about 20 min until brown and bubbly.