Recipes of the Week - July 27th

Zucchini Rounds (from: http://www.squidoo.com/ZucchiniCookBook#module12653244 )

1/3 C. packaged biscuit mix

¼ C. grated parmesan cheese

2 eggs, slightly beaten

2 C. shredded ZUCCHINI

Combine all ingredients in mixing bowl. Cook batter as you would pancakes. Serve with butter and syrup.

Recipe-less Uses for Zucchini (from: http://www.squidoo.com/ZucchiniCookBook )

ZUCCHINI can be used in and on lots of familiar dishes (this is to enhance the dish as well as use up the zucchini). Use your imagination and here's a list to get you started:

-Shredded or sliced raw ZUCCHINI in green salads

-Sliced lengthwise into sticks and serve with a dip dips.

-Shredded or chopped in tacos.

-Sliced on top of pizza before cooking.

-Chopped and added to your favorite vegetable soup.

-Slice and serve raw with sliced cheese.

Beet and Onion Salad (from: http://www.justvegetablerecipes.com/printer/print-0147259.html )

1 pound beets

1 bay leaf

1 cup thinly sliced onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/2 teaspoon salt

freshly ground black pepper

Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired.

Beet Chips (from: http://www.justvegetablerecipes.com/printer/print-0129843.html )

6 md Beets (about 3/4 lb)

1/4 c Cornstarch

4 c Safflower or vegetable oil for deep frying

Peel beets. Using a mandoline or other manual slicer, cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350 degrees F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minutes, making sure oil returns to 350 degrees F before adding the next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made up to 12 hours ahead and kept, uncoverd, at room temperature.

Turnips and Cheese

2-3 large turnips, cubed
1 cup grated Swiss cheese
2-3 tablespoons butter
Salt and pepper to taste

Boil turnips in salted water for about 25 minutes, or until just soft and drain.
Mash the turnips as you would potatoes then add the butter, salt, pepper & cheese.
Mix until the cheese starts to melt & serve.

Instead of hashed brown potatoes, why not try turnips!

Hashed Brown Turnips

1-3 turnips, shredded
Butter or oil
1-2 cloves garlic
salt

Heat oil (or melt butter) in skillet over medium-high heat.
Add garlic and cook for 1 minute
Add turnips and flatten in skillet. Let cook until browned, then flip.
Add salt to taste.