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August Recipes

EGGPLANT PARMESAN

3    Eggplants (pealed and sliced)

2    Eggs (beaten)

4    Cups Italian Bread Crumbs

6    Cups Spaghetti Sauce (divided)

16  oz. Mozzarella Cheese (divided)

1/2 Cup Grated Parmesan Cheese (divided)

1/2 tsp. Dried Basil

Preheat oven to 350 degrees F.

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Recipe From: Wendy Reinert


FRIED RIPE TOMATOES

6       Large, Firm, Ripe Tomatoes

1 1/2 Cups All-purpose Flour

1       Cup Cornmeal

1 1/2 tsp. Salt

1/2    tsp. Freshly Ground Black Pepper

         Vegetable Oil (for frying)

Preheat the oven to 200 degrees F and line a large baking sheet with aluminum foil.

Core the tomatoes and slice them into 3/8 inch thick slices. Mix the flour, cornmeal, salt and pepper in a shallow dish. Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat (360 to 375 degrees F).

Working in batches, dredge the tomato slices in the flour-cornmeal mixture and add them to the hot oil. Fry until the coating is crisp and golden, 1 to 1 1/2 minutes per side (see recipe notes). Don't overcrowd the pan.

Transfer the tomatoes to a paper towel-lined plate to absorb any excess oil, then move to the prepared baking sheet and place them in the oven to keep warm while you fry the remaining tomatoes.

Wipe the browned bits from the pan, add more oil and repeat with the remaining tomato slices.

Makes 4 to 6 servings

Notes: For best results, be sure to keep close watch while you fry the tomatoes - you want to create a crispy coating, not cook the tomatoes to mush. Also, once cooked, try to keep the tomatoes in a single layer. If you stack them, the residual heat will create steam and make them mushy.


CHOCOLATE ZUCCHINI BREAD

1/2    Cup Butter (softened)

1/2    Cup Oil

1 3/4 Cups Sugar

1       tsp. Vanilla

1/2    Cup Sour Milk or Buttermilk

2       Eggs

2 1/2 Cups Flour

1       tsp. Baking Soda

1/2    tsp. Cinnamon

1/2    tsp. Cloves

4       Tbsp. Cocoa

2       Cups Zucchini (shredded)

1/4    Cup Chocolate Chips

Cream together butter, oil, sugar, vanilla, sour milk, and eggs. Add flour, baking soda, cinnamon, cloves, and cocoa; mix well. Fold in zucchini. Put batter into 2 greased and floured loaf pans. Sprinkle chocolate chips on top of each loaf before baking. Bake at 325 degrees for 1 hour.


FRESH VEGETABLE SOUP

2 1/2 Tbsp. Olive Oil

4       Cloves Garlic (minced)

1 1/2 Cups Onion (chopped)

2       Cups Carrots (peeled and sliced)

1 1/4 Cups Celery (chopped)

4       (14.5 oz) Cans Chicken Broth or Vegetable Broth

3       Large Tomatoes (diced)

3       Cups Potatoes (peeled and 1/2 inch thick diced)

1/3    Cup Fresh Parsley (chopped)

2       Bay Leaves

1/2    tsp. Dried Thyme

         Salt and Freshly Ground Black Pepper

1 1/2 Cups Fresh Green Beans (cut 2 inch long)

1 1/4 Cups Fresh Corn (cut from cob)

1       Cup Fresh Peas

Heat olive oil in a large pot over medium heat. Add garlic and sauté 30 seconds. Add onions, carrots, and celery and sauté 3 to 4 minutes. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 to 30 minutes, then add corn and peas and cook 5 minutes longer. Serve hot.

Yield: About 7 servings


STUFFED ZUCCHINI FOR 2

This is a good way to use summer squash. It has a nice Italian flavor and you can double or triple the dish and serve it to company.

1       Medium Zucchini

1       Plum Tomato (diced)

1/3    Cup Monterey Jack or Mexican Cheese Blend (shredded)

3/4    tsp. Fresh Parsley (minced)

         Dash Salt

         Dash Garlic Powder

         Dash Dried Oregano

         Dash Pepper

1 1/2 tsp. Grated Parmesan Cheese

Cut zucchini in half lengthwise. Scoop out and discard seeds, leaving a 1/2 inch shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2 to 4 minutes or until tender. Drain.

In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.

Place in an 8 inch square baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 2 servings.


PEACH SLUSHY

3      Cups Frozen Peaches

11/2 Cups Ginger Ale

        Juice of 1 Lime

1      Tbsp. Sugar (more if you want it sweeter)

Wash, pit and peel peaches. Slice and freeze till solid.

Place all of the ingredients in a blender and blend until smooth. Serve immediately.

Yields 4 slushies.


PEACH PINEAPPLE GLAZED CHICKEN KABOBS

You will need 8  long, wooden skewers, soaked in water.

1       Cup Peach Preserves

1       Cup Pineapple Preserves

3       Tbsp. Olive Oil (plus more for grill grate)

2       Tbsp. Soy Sauce

1 1/2 Tbsp. Dijon Mustard

2       Garlic Cloves (finely minced)

2       Tbsp. Worcestershire

1       Tbsp. White Balsamic Vinegar

1       Habanero (minced, seeded and deveined)

4       Peaches (cut in chunks)

1       Whole Pineapple (cut into cubes )

2       Lbs. Chicken Breast (cut into cubes)

In a medium sauce pot over low heat add first 9 ingredients and bring to a simmer. Allow to simmer on low for about 10 minutes. Remove and set aside.

Skewer chicken alternating with pineapple and peaches. Preheat your grill. Brush grill grate with oil.

Place skewers directly on grill grate and cook over medium flame for 6 to 8 minutes. Turn over and continue cooking another 6 to 8 minutes.

Reserve half of the glaze and set aside. Brush the chicken and fruit with remaining glaze and continue cooking another 2 to 4 minutes until done. Serve reserved glaze with the chicken skewers.

Yield: 8 skewers.


BAKED PEACHES

3    Large Peaches

1    to 2 Tbsp. Salted Butter

2    Tbsp. Light Brown Sugar

1/4 tsp. Cinnamon

      Vanilla Ice Cream (for serving)

Pre-heat oven to 375 degrees. Slice peaches in half and remove the pit. Place in an oven safe pan. Place a small piece (about 3/4 teaspoon) of butter in the middle of each peach.

Combine brown sugar and cinnamon in a small bowl. Then sprinkle over the peach. Bake for 8 to 12 minutes, or until golden. Serve warm with a scoop of vanilla ice cream.

Yield: 6 half peach servings.


YEMISTA

(Greek Stuffed Tomatoes and Peppers)

5       Medium, Ripe Tomatoes

5       Medium, Green Peppers

3/4    Cup Olive Oil

13     Tbsp. Rice

1       Large Onion (chopped fine)

3       Garlic Cloves (minced very fine)

1/4    Cup Fresh Spearmint (minced or 1 1/2 Tbsp. dried, crumbled)

1/2    Cup Parsley (minced)

1/2    Cup Pine Nuts (or 1/2 cup Slivered Almonds)

1/2    Cup Hard Mizithra Cheese (or 1/2 Cup Parmesan Cheese, cut into tiny cubes)

1/2    Cup Sultana (Golden) Raisins

1       tsp. Salt

1/2    tsp. Pepper

1 1/2 Cups Water

1/2    Cup Olive Oil

1       Tbsp. Tomato Paste

         Salt and Pepper

Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well). Cut off tops of peppers (retain tops) and remove seeds and membrane.

Place tomatoes and peppers in a pan large enough to hold them comfortably and give each vegetable a tiny dash of sugar with the tips of your fingertips.

Take tomato flesh and process it until pureed. Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, raisins, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste). Stuff the vegetables evenly with this mixture.

Replace tops of tomatoes and peppers.

Mix 1 cup of water, 1/2 cup olive oil with a tablespoonful of tomato paste and a little salt and pepper and pour this around the peppers and tomatoes.

Bake in a preheated 375 degrees F oven for approximately 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).

Turn off oven and leave in for another hour to mellow flavors before serving.  

Servings: 8-10

Notes: This is best served slightly warm or at room temperature.

It is also tasty to take 3 or 4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and tuck them in the spaces between the vegetables. That way you can have a couple of wedges of potato too!


STEWED ZUCCHINI

      Nonstick Cooking Spray

1    Medium Onion (thinly sliced)

1    Clove Garlic (minced)

1    lb. Tomatoes (cut up)

2    Medium Zucchini (thinly sliced)

1    Yellow or Green Sweet Pepper (chopped)

2    tsp. Fresh Basil (snipped)
      or 1/2 tsp. dried basil, crushed

1/8 to 1/4 tsp. Ground Black Pepper

2    Tbsp. Grated Parmesan Cheese

Coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add the onion and garlic; cook until onion is tender, stirring occasionally.

Stir in undrained tomatoes, zucchini, sweet pepper, basil, and black pepper. Cover and cook for 5 minutes or until zucchini is crisp-tender, stirring occasionally. Uncover and cook about 5 minutes more or until most of the liquid evaporates and the zucchini is tender.

Transfer to 6 individual serving bowls. Sprinkle with Parmesan cheese.

Makes 6 side dish servings.


POTATO, TOMATO AND ZUCCHINI CASSEROLE

1    Tbsp. Extra-virgin Olive Oil

1/2 Sweet Onion (sliced)

4    Tbsp. Pesto

2    Medium Tomatoes (sliced 1/4 inch thick)

1    Medium Zucchini  (sliced 1/4 inch thick)

3    Red Potatoes (sliced 1/4 inch thick)

3    Tbsp. Freshly Grated or Shredded Parmesan

      Coarse Salt (optional)

      Ground Black Pepper (optional)

Heat the oven to 375 degrees. Heat the olive oil in skillet over medium heat and then sauté the onions for 5 to 6 minutes. Meanwhile, spread 2 tablespoons of pesto over the bottom of a 12 inch casserole dish and cut up the potatoes, tomatoes and zucchini.

Scatter the onions over the pesto and then layer the potatoes, tomatoes and zucchini on top. Go crazy and create any pattern you like.

Brush the remaining 2 tablespoons of pesto on top, sprinkle the Parmesan on top, add a few pinches of salt and pepper.

Cover with foil and bake for 30 minutes. Uncover and bake for 20 additional minutes. Feel free to sprinkle additional Parmesan on top!