The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: GRILLED TURKEY SHISH KABOB Categories: Poultry Low-cal Grill Servings: 4 1 1/4 lb Turkey Breast Tenderloins 1/3 c Chili Sauce 2 T Lemon Juice 1 T Sugar 2 ea Bay Leaves 8 ea Mushrooms 8 ea Cherry Tomatoes 1 x Zucchini medium (1/2" slices 1/2 x Green Pepper (2" squares) 2 ea Onions (cut into 1/4's) 2 T Cooking Oil Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Homestyle Zucchini & Tomatoes Categories: Vegetables Servings: 4 2 T Oil 1 ea Med Clove Garlic Fine Chop 4 1/2 c Thinly Sliced Zucchini 14 1/2 oz (1 Can) Tomatoes * 1 ea Env. Soup Mix ** 1 1/4 t Basil Leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or --------------------------------------------------------------------------- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Shrimp & Scallop Kabobs Categories: Fish Main dish Servings: 6 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice 1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped 2 T Chopped Crystalized GingerOR 1 1/2 t Ground Ginger 1 t Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zucchini Patties Categories: Vegetables Low-cal Servings: 4 2 T Butter or margarine 3 T Vegetable oil 3 1/2 c Zucchini, coarsely grated 1/4 c Flour, all-purpose 2 x Eggs, lightly beaten 1/2 t Salt 1/8 t Pepper, black IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: STUFFED ZUCCHINI Categories: Vegetables Main dish Low-cal Servings: 4 2 x Zucchini, 6-7"long 1 c Corn, whole-kernel, frozen 1/2 c Cottage Cheese, small curd 1/8 t Salt 1/8 t Pepper, black 2 T Green onions, chopped 1/4 c Parmesan Cheese, grated SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. . Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: BAKED ZUCCHINI with TOMATOES Categories: Vegetables Low-cal Servings: 4 3 ea Zucchini, medium sized 2 ea Tomatoes, medium sized 1 x Sweet geen pepper, medium 1 x Yellow onion, medium sized 1/2 t Salt 1/8 t Pepper, black 1/4 c Olive oil THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. . Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Stir-Fried Zucchini Categories: Vegetables Servings: 4 3 x Zucchini, medium 1 T Salad oil 1/4 c Water 1 1/2 t Salt 1/2 t Sugar Preparation: 10 min Cooking 8 min . 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: SUMMER VEGETABLE BOWL Categories: Vegetables Servings: 8 4 ea Bacon slices 12 x Onions, small white 1 x Green pepper, small diced 2 c Hot water 1 lb Green beans 6 ea Ears of corn, broken-1/3s 1 T Salt 2 t Sugar 1/4 t Pepper, white 6 ea Zucchini, small, 1" chunks 2 x Celery stalks, 1" slices 1 x Tomato, large, cut in wedges Preparation and cooking: 1 hour . THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zucchini Bread Categories: Breads Cakes Servings: 2 3 ea Eggs 1 c Oil 2 c Shreaded raw zucchini 1 3/4 c Sugar 1/4 t Baking powder 2 t Baking soda 2 t Cinnamon 1 t Salt 2 t Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: GAZPACHO Categories: Soups Vegetables Appetizers Servings: 4 1 x Zucchini 1 x Green pepper, small 1 x Onion, small 1 x Cucumber 1 x Tomato, large 3 x Garlic, cloves 1/2 t Cumin 1/4 t Chili powder 4 T Olive oil 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: ZUCCHINI AND TOMATO SALAD Categories: Salads Vegetables Low-cal Servings: 4 4 x Zucchini 3 x Tomatoes 1/4 c Italian dressing Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: BAKED ZUCCHINI BOATS Categories: Vegetables Main dish Servings: 8 4 x Zucchini, medium 1 c Rice,long grain cooked 1 x Onion, yellow, chopped 1 x Garlic clove, chopped 1 ea Egg, beaten 2 T Olive oil 1/2 lb Ground beef, lean 1/2 c Bread crumbs 2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped 2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. -------------------------------------------------------------------------- Preparation: 30 minutes Cooking: 45 minutes 350F --------------------------------------------------------------------------- Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: ZUCCHINI FRITATTA Categories: Cheese/eggs Vegetables Main dish Servings: 4 1 x Zucchini 2 T Bread crumbs 2 T Milk 1/2 t Lemon peel, fresh, grated 6 ea Eggs 2 T Water 3 T Parmesan or Romano cheese 1 T Butter or oil 1/4 t Nutmeg 1 x Salt and Pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: ZUCCHINI FRITTERS Categories: Vegetables Appetizers Servings: 8 5 T Bisquick 1/2 c Parmesan cheese 1/4 t Salt 1/8 t Pepper 2 ea Eggs, beaten 2 T Butter 2 c Zucchini, grated Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: SPICY PINEAPPLE ZUCCHINI CAKE Categories: Cakes Desserts Servings: 12 4 ea Eggs 1 c Oil, salad 2 c Sugar 2 t Vanilla 2 c Zucchini, grated 8 oz Pineapple, crushed, drained 3 c Flour 2 t Baking soda 1 t Salt 1 t Baking powder 1 1/2 t Cinnamon 3/4 t Ground nutmeg 1 c Walnuts 1 c Currents or raisins ---------------------------CREAM CHEESE FROSTING--------------------------- 3 oz Cream cheese 1/2 t Almond flavoring 4 T Margarine 1/4 t Lemon flavoring 8 oz Powdered sugar Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. --------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Seafood Pasta Salad Categories: Low-cal Salads Seafood Pasta Vegetables Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. . In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, MD 21681 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vegetable Soup Categories: Soups Itali Servings: 8 8 c Chicken broth (see recipe) 1/3 c Olive oil 1/4 c Chopped parsley 4 ea Garlic cloves 1/4 lb Pancetta or unsmoked bacon 3 c Shredded cabbage 1 ea Medium onion, finely chopped 2 ea Carrots, finely chopped 1 ea Celery stalk, finely chopped 1 ea Potato, peeled, chopped 2 ea Zucchini, finely chopped 1 ea Large tomato, chopped 1/4 lb Mushrooms, finely chopped 1/4 lb String beans finely chopped 4 ea Pieces prosciutto rind 1 x Salt, to taste 1 x Pepper, to taste 1/2 c Grated Parmesan cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. -----------------------------------------------------------------------------