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August Recipes



3       Cups All-purpose Flour

1       tsp. Salt

1       tsp. Baking Soda

1       tsp. Baking Powder

3       tsp. Ground Cinnamon

3       Eggs

1       Cup Vegetable Oil

2 1/4 Cups White Sugar

3       tsp. Vanilla Extract

2       Cups Zucchini (grated)

1       Cup Walnuts (chopped)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini (do not press out moisture) and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pans on rack for 20 minutes. Remove bread from pans, and completely cool. Makes 2 loaves.



3       Cups All-purpose Flour

2       tsp. Baking Soda

1       tsp. Salt

1/2    tsp. Baking Powder

2       tsp. Cinnamon

3/4    tsp. Nutmeg

3       Eggs

1 3/4 Cups Sugar

1       Cup Olive Oil

2       tsp. Vanilla

2       to 3 Cups Zucchini (coarsely grated)

1       Can (8 oz.) Crushed Pineapple (drained)

1       Cup Walnuts (chopped) (optional)

1       Cup Golden Raisins (optional)

Preheat oven to 350° F. Prepare 2 greased 5 by 9 inch loaf pans.

In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: Makes 2 loaves.


1 1/3 Cups Butter (cold)

4 1/4 Cups All-purpose Flour (divided)

1 1/2 tsp. Salt

1/2    to 3/4 Cup Ice-cold Water

8       Large Peaches (about 4 lb., fresh, firm and ripe)

1/2    Cup Light Brown Sugar (firmly packed)

1/3    Cup Granulated Sugar

1       tsp. Ground Cinnamon

1/8    tsp. Salt

1 1/2 Tbsp. Butter (cut into pieces)

1       Large Egg  (beaten)

1 1/2 Tbsp. Granulated Sugar

Cut 1 1/3 cups butter into small cubes, and chill for 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

Preheat oven to 425 degrees F. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4 inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9 inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

Roll remaining dough disk to about 1/4 inch thickness on a lightly floured surface. Set aside.

Peel peaches, and cut into 1/2 inch thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust lined pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4 inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425°  on lower oven rack 15 minutes. Reduce oven temperature to 375° ; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving. Yield: Makes 8 servings


• Although the fuzzy skin is perfectly edible, it becomes tough when cooked. To easily remove the skin, blanch in boiling water for one minute and then immediately plunge into cold water to cease the cooking process. The skin should easily slip off. Do not let them soak in the water. 

• Washing peaches will remove most of the fuzz. 

• The flesh of peaches will darken with exposure to air, so they must be cooked or eaten immediately once cut or further treated.


4    Small Zucchini

2    tsp. Olive Oil

1    Large Garlic Clove (pressed)

1    (14.5 oz) Can Diced Tomatoes

1    tsp. Oregano

1/2 lb. Cooked Italian Sausage Links (cut up)

      Salt And Pepper

      Several Leaves Fresh Basil (torn)

1/2 Cup Parmesan Cheese

Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go. Set aside. Put 1 Tablespoon of the olive oil in a saucepan over medium heat; when it’s warm, add the pressed garlic. Sauté  briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.

Meanwhile, heat the remaining tablespoon of oil in a wide skillet; when it’s hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top. Serves 2.


3   Cups Frozen Green Beans (cut, thawed)

2   Medium Green Peppers (chopped)

6   Plum Tomatoes (diced)

2   to 3 Cups Shredded Cheddar Cheese

3   Cups Zucchini (chopped)

1   Cup Biscuit Mix

1/2 tsp. Salt

1/2 tsp. Pepper

6   Eggs

1   Cup Milk

Place the beans and peppers in a greased 9x13 inch baking dish. Top with the tomatoes, zucchini and cheese. In a bowl, combine the biscuit mix, salt, pepper, eggs and milk. Stir just until moistened. Pour over the vegetables. Bake uncovered at 350 degrees for 55 minutes or until puffed and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.


2  to 3 Zucchini (sliced, depending on size) 

2  to 3 Peppers (diced)

1  Medium Sweet Onion

2  to 3 Large Tomatoes (diced, include the juice in the dish for flavor) 

1  lb Ground Chicken, Beef or a large Can of Chickpeas (drain the juice)

If using meat, fry the meat with the onions in a pan and drain the fat.   Set the pan aside. If using chickpeas, drain the can. Use a 13 x 9 Casserole dish and put olive oil in the bottom of the dish.   Then layer zucchini, peppers, tomatoes, meat, zucchini, peppers, tomatoes, meat, and zucchini on top.   Then season with garlic powder, basil,  oregano  & some olive oil on top.   Place foil on top of it.   Bake at 375 degrees for 1 to 1 1/4 hours.  

Recipe From: Wendy Reinert


Garden-fresh tomatoes, herbs, a touch of cheese and a crispy crumb topping.

4     Slices Whole-grain Bread (torn into quarters)

1     Tbsp. Garlic (minced)

1     Tbsp. Extra-virgin Olive Oil

1/3  Cup Romano or Parmesan Cheese (finely shredded)

4     Medium Tomatoes (sliced)

1/4  Cup Fresh Basil (chopped)

1/2  tsp. Freshly Ground Pepper

1/4  tsp. Salt

Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray.

Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned bread crumbs on a baking sheet and bake until beginning to brown, about 5 minutes.

Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted bread crumbs, and bake for 10 minutes more. Serve immediately. Serves: 6


1    Cup Heavy Cream

1    Tbsp. Extra-virgin Olive Oil

1    Small Onion (finely chopped)

2    Cloves Garlic (finely chopped) Salt and Freshly Ground Black Pepper

1    Box Frozen Spinach (defrosted, chopped)
      A Few Grates of Nutmeg

2    Large Beefsteak Tomatoes

1/2 Cup Blue Cheese Crumbles Chives (for garnish, chopped)
Place the cream in a small pot and reduce by half by gently simmering 20 minutes.

Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and sauté until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler.

Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives. Serves: 2 servings


8 Large Ripe Tomatoes

4 Eggs

2 Slices of Whole Grain Bread

2 Tbsp. Butter (softened)

2 Tbsp. Chives (chopped)

1 Tbsp. Fresh Basil

1 Tbsp. Fresh Parsley

4 Tbsp. Grated Parmesan Cheese

   Salt and Pepper (to taste)

Step 1:  Cut the blossom ends off the tomatoes and scoop the insides out being careful not to pierce the walls of the tomato.  Lightly salt the insides of the tomatoes and place them in a buttered casserole.  The tomatoes should fit snugly so they can't slide around much.

Step 2:  Chop the bread in a food processor until it is fine crumbs.  Add butter, 2 tablespoons of Parmesan cheese, basil and parsley.  Pulse a few times to blend it all together.  Set aside.

Step 3: Drop an uncooked egg - careful, don't break it! - into four tomatoes.  Sprinkle a half tablespoon of grated Parmesan cheese and some chives over each egg. Then fill the remaining tomatoes with bread crumb mixture.  Top each cup with half tablespoon Parmesan cheese.   

Step 4:  Bake at 350 degrees F for 20 to 30 minutes or until eggs are set. Serves 4


2    Pie Crusts (home made or bought)

3    to 4 Tomatoes (pealed and sliced)

1/2 Cup Mayonnaise 

2    Cups of Shredded Cheese (your favorite)

      Salt and Pepper


      Onion Powder

Note: If you're using a store crust, you may want to pre bake it for a few minutes at 425 degrees. 

Line a 9" pie pan with one crust. 

Peel and seed the tomatoes on a paper towel or cloth to absorb the excess juice. Press excess juice out. Fill the crust with the tomatoes. Sprinkle salt, pepper, basil, and onion powder or any seasoning you like on it. 

Mix 1/2 cup mayonnaise with 2 cups cheese and spread over the tomatoes.

If using homemade crust, you can add the top now, making sure to poke vents. If store crust and you don't have a lid, don't worry it will be fine without.

Protect the edges of the pie with  aluminum  foil. 

Bake at 400 degrees for 20 minutes, then remove the foil. 

Bake 10 to 15 minutes longer or till crust is golden.

If you can wait, let the pie sit so it can congeal inside and everything doesn't run together when you cut it. Then slice and enjoy! Makes 6 slices.

Recipe From: Wendy Reinert


2 Crusts for a 9" Pie


2/3    Cup Sugar

3       Tbsp. All-purpose Flour

1/4    tsp. Ground Allspice

1/8    tsp. Nutmeg

1/2    tsp. Cinnamon

3       lbs.  Apples (1/4 to 1/2" thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden  Delicious)

1 1/2 Tbsp. Brandy

1       tsp. Vanilla Extract 

Egg Wash:

1    Large Egg Yolk

1    Tbsp. Cream

Position rack in bottom third of oven and preheat to 375° F.

Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract. Line a 9 inch pie tin with crust. Spoon in apple filling, mounding slightly in center.

Gently place 2nd crust onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350° F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature. Yield: Serves 8.