Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Enter a region:
Cooking Corner

2008 Recipes  2009 Recipes  2010 Recipes  2011 Recipes  2012 Recipes  2013 Recipes  2014 Recipes

2015 Recipes  2016 Recipes  2017 Recipes  2018 Recipes

January  February  March  April  May  June  July  August  September  October  November  December

Dear Cooks,

Hi! Below are two recipes with interesting flavor combinations and ingredients. For those of you who enjoy zucchini, the first recipe might tempt you! With Italian seasoning, fresh basil and mozzarella cheese this recipe sets the tone for a dinner of Italian delights. Pair it with your favorite meat and a crisp salad for a colorful and tasty meal. Plus, it is prepared in one pan and that makes for an easy clean up later!

If you are looking to add a bit of interest to your veggies, just add bacon! Need I say more? A bit of bacon and a touch of sweetness work wonders on a plain old bowl of carrots! Trust me!

Enjoy! Elaine



1/2    Cup Bread Crumbs

2       tsp. Italian Seasoning

2       Zucchini (thinly sliced)

1       Onion (slice thin into rings)

1 1/2 tsp. Butter

1       Tomato (sliced)

1/2    tsp. Garlic Salt

1       to 2 tsp. Fresh Basil (diced, or 1/2 tsp. dried)

Salt and Pepper (to taste)

1/2    Cup Mozzarella (shredded)

In a small bowl, mix bread crumbs with Italian seasoning. Set aside.

In a skillet, melt butter on medium heat. Add zucchini and onion and saute until crisp tender. Add tomato, garlic salt, basil, salt and pepper (to taste). Lightly stir. Cover with lid and cook until tomato is tender, only a few minutes. Top with mozzarella cheese and seasoned bread crumbs. Cover again with lid and continue cooking until cheese melts.

Serves 4 to 6.



2 lbs. Carrots (peeled, bias sliced)

3/4 Cup Shallots (minced)

1/2 Cup Chicken Broth  

1/2 tsp. Salt

1/2 Cup Apple Juice

1 Tbsp. Cornstarch

1/4 tsp. Cinnamon

4 to 6 strips Bacon (cooked crisp)

In a 3 1/2 or 4 quart slow cooker combine carrots, shallots, broth and salt. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours. 

If using low turn heat to high. In a small bowl stir together apple juice, cornstarch and cinnamon; stir into the carrots. Cover and cook 45 minutes more or until thickened and bubbly.
Sprinkle with crumbled bacon before serving.

Serves 10.

For Easy Clean-up: Line your slow cooker with disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and toss the liner. Your slow cooker is clean.

PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes

Include all directions, amounts, oven temperature, baking/cooking time and servings.
Please include your name and phone number in case of questions concerning your recipe.
Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA  17042.
Fax: 717-273-0420 or E-mail: cook@themerchandiser.com