This week I have been compiling all of our Recipes from our participants, putting our lending library together, and reviewing 2012 applications. I have decided to share a couple of these recipes on this blog.
1 ½ cups all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup cooking oil
½ cup chopped walnuts or pecans (optional)
Preheat oven to 350. Grease the bottom and ½ inch up the sides of a 8x4x2 inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, and nutmeg. Make a well in center of flour mixture; set aside. In another medium bowl, combine egg, sugar, shredded zucchini and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Fold in nuts. Spoon batter into prepared pan.
Bake 50-55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for ten minutes. Remove from pan. Cool completely on a wire rack, then serve.
1 can – Zesty chili style diced tomatoes
1can- whole tomatoes
1 packet- chili seasoning mix
1 small onion diced
1 ½ hot pepper (habanero) devein and deseed
½ green bell pepper, diced
1 Serrano pepper diced
1 can- dark kidney beans
1 pound lean ground beef or ground turkey
Brown meat in skillet. Then add onions and peppers and sauté them all together. Drain off grease.
Add to pot with tomatoes and seasoning and bring to a boil. Reduce heat let simmer ten minutes stirring occasionally. Add kidney beans last five minutes. Serve with toppings of Cheese or sour cream
2 cans- whole kernel corn
½ green pepper, diced
½ red pepper, diced
½ red onion, diced
1 cup of mayonnaise
1 bag of Frito’s chili corn chips
Heat corn and drain well. Add salt and pepper. Mix peppers, onions. Stir in mayo.
Crush Frito chili chips up and add to corn salad when ready to eat.