SAUSAGE-STUFFED ZUCCHINI

SAUSAGE-STUFFED ZUCCHINI
Printed from COOKS.COM

4 med. size zucchini
8 oz. Italian sausage, hot or sweet
1 med. size yellow onion, chopped
3 tbsp. minced parsley
2 tbsp. minced basil or 2 tsp. dried basil, crumbled
1/4 tsp. dried marjoram or thyme, crumbled
1/4 c. fine, dry bread crumbs
1/4 tsp. each salt & black pepper
1 egg

Cut in half lengthwise, about 1 1/2 pounds total weight.

Place zucchini halves in a large saucepan, weigh them down with a small plate so they will cook evenly and cover with boiling water. Over moderately low heat, simmer for 6 to 8 minutes or until the zucchini are almost tender. Drain and refresh under cold running water.

With a spoon, scoop the pulp from the zucchini, leaving a 1/4" border all around. Chop the pulp coarsely, transfer to a sieve and press with the back of a large spoon to extract any excess liquid, set pulp aside. Place zucchini on paper toweling to drain.

Remove and discard the sausage casings, break up the meat and saute in a 10" skillet over moderate heat for 5 minutes. Add the onion, basil and marjoram. Cook 5 minutes more or until the onion is soft. Remove from the heat, add the bread crumbs, 2 tablespoons of the Parmesan cheese and the salt and pepper. Preheat oven to 350 degrees. Mix the egg with the stuffing mixture and fill the zucchini cavity with equal amounts of the stuffing.

Place the zucchini boats in a 13"x9"x2" baking dish, sprinkle 2 tablespoons Parmesan cheese. Bake, uncovered for 35 to 45 minutes or until the zucchini are heated thoroughly and the filling has a lightly brown crust.

Chocolate chip 'n mint cookies

This sorta came from the betty crocker cookie book, but OF COURSE, I changed it. :-)

Preheat oven to 375 degrees F


INGREDIENTS:

3 cubes of butter (1 1/2 c.)
1 1/4 c. granulated sugar
1 1/4 c. packed brown sugar
1 TBSP. vanilla
1/4 c. Bob's Red Mill egg replacer

1/2 c. water
1/4 c. ground golden flax seed

4 c. all purpose flour
2 teaspoons baking powder
1/2 tsp. salt

1/2 bag of semi sweet chocolate chips

1 t to 1 T FINELY sliced fresh mint leaves

1 cup extra flour (to make a better dough)



DIRECTIONS:

1) Blend and whip the following wet ingredients:
3 cubes of butter (1 1/2 c.)
1 1/4 c. granulated sugar
1 1/4 c. packed brown sugar
1 TBSP. vanilla

2) blend in 1/4 c. Bob's Red Mill egg replacer

3) Boil water and flax seed: 1/2 c. water and 1/4 c. ground golden flax seed----boil in the microwave (don't cool)

4) pour in the hot flaxseed and water into the wet ingredients and blend.

5) Pour in 4 c. all purpose flour
without mixing, add 2 teaspoons baking powder and 1/2 tsp. salt

6) Lightly stir around dry ingredients

7) blend all ingredients together

8) add 1/2 bag of semi sweet chocolate chips and 1 t to 1 T sliced fresh mint leaves

9) add up to 1 cup flour to make a better dough

10) spoon 1/4 cup balls onto cookie sheet or foil covered sheet

11) bake at 375 for 13-15 minutes

12) allow to cool.

summer squash garden bonanza

Pick some squash. I used zuccinni, yellow crook-neck, and a green something-or-other.
Pick an eggplant and a cup or two of green beans.
Heat two tablespoons of oil on med-high heat.
Snap the ends off the beans, and add to the oil. Chop the squash into chunks, toughest first, tender squash into large chunks and add to pan. Stir a little. Squash should start to brown.
Add a teaspoon or so of salt, and another of garlic powder. Stir some more.
Chop the eggplant, and add to top. add a 1/4 cup of water and cover. When steam is shooting out, add a table spoon of your favorite pasta seasoning or pizza sauce seasoning. Stir it up and cover again. Let it get hot, about 1 minute.

serve with fresh tomato slices, and whole wheat toast. Sprinkle with mozzarella and pizza seasoning.