Thursday, August 16, 2012

Zucchini Bread

1 cup vegetable oil
3 eggs
2 tsp vanilla
3 tsp cinnamon
1 tsp baking soda
1 1/2 cup sugar
2 cup grated zucchini
3 cups flour
1 tsp salt
1/4 tsp baking powder

Mix oil and eggs. Add in sugar and mix well. Mix in zucchini and vanilla. Add dry ingredients. Place in a greased bread pan. Bake at 350 for 1 - 11/2 hours

Friday, August 3, 2012

Auntie Gails Lemon Chicken

1 cup lemon juice
1/2 onion, chopped
1/2 tsp basil
1/4 tsp pepper
1/2 cup olive oil
1/4 tsp salt
1/4 tsp garlic powder
as many chicken pieces as you will need

Marinate over night or 48 hours depending how lemony you want your chicken to be. Cook out on your grill or in oven for 45-60 minutes.

Boston Market Meatloaf

1 1/2 lb burger
1/2 tsp garlic salt
3/4 cup plain bread crumbs
1/2 cup minced onions
3/4 cup drained diced tomatoes
1 egg
Topping: 3/4 cup tomato sauce and 2 Tbl sugar

Mix all ingredients in first list until well blended. Place in a lightly greased bread pan and bake at 350 for 45 minutes. Remove from oven and drain excess grease from pan. Mix topping ingredients together and pour over the meatloaf and place back in the oven to finish baking until done about 1/2 hour more.

Serves 6

Squash Casserole

2 lbs yellow and or zucchini squash, sliced
1 can cream of chicken soup
1 cup shredded carrots
1/2 cup margarine melted
1/4 cup chopped onion
1 cup sour cream
12 oz pkg herb seasoned stuffing

Cook sliced squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Fold in drained squash and onions. Combine stuffing and butter. Spread 1/2 of stuffing in a 9 x 13 greased pan, spoon in vegetable mixture and top with the rest of stuffing. Bake at 350 for 25 -30 minutes.

Serves 6