1 cup oil 6 cups flour
1 cup butter or margarine 2 teaspoons salt
6 eggs 2 teaspoons baking soda
5 cups sugar 2 teaspoons baking powder
2 tablespoons vanilla 2 tablespoons cinnamon
4 cups grated zucchini
Directions:
Preheat oven to 325̊.
Spray 4 bread pans with coating spray then dust pans with flour.
Beat eggs, oil, vanilla, and sugar together in a large mixing bowl.
Add flour, salt, soda, baking powder, cinnamon.
Stir in zucchini until well combined.
Divide batter into 4 bread pans.
Bake 40 to 60 minutes until center pops back up when pressed with fingertip.
Cool in pan for 20 minutes.
Remove from pan and finish cooling.
Sauce:
1 Cube Butter
1 Sm. Onion, chopped
1/2 c. Flour
3-4 c. Milk or Chicken Stock
16oz. Sour Cream
2 4oz. cans Green Chiles
1-2 cubes Chicken Bullion
Salt & Pepper
2-3 Chicken Breasts, cooked & shredded
Melt butter in pan over medium heat, saute onions until soft. Add flour to make a rue.
Add 3-4 cups liquid (Milk or Chicken Stock) until desired thickness is reached.
Add sour cream and green chiles. Add chicken bullion, salt and pepper, and any other desired seasonings to taste. Stir in shredded chicken.
Enchiladas:
Corn Tortillas
Shredded Cheese
Prepared Sauce
Preheat oven to 350°
In a 13x9 casserole dish layer ingredients several times until full (we usually start with tortillas, sauce, then cheese 2-3 times ending with sauce and cheese)
Bake in pre-heated oven for 30 minutes until warm and bubbly.
4 eggs
1 1/3 cups milk
2 T. Butter, melted
1 c. Flour
2T. Sugar
1/2 tsp. Salt
Whisk together eggs, butter, milk, four, sugar and salt until smooth
24oz Bag Frozen Hashbrowns
2/3 c. Melted Butter
8 oz. Sharp Cheddar Cheese
8 oz. Swiss Cheese
1lb. Breakfast meat (ham, sausage, bacon)
1 c. Cream
8 eggs
1sm. Can green chiles
Salt & Pepper to taste
Thaw potatoes and pat dry with paper towels, press in bottom of greased casserole dish.
Pour melted butter on top - bake at 425° for 30 minutes.
Remove from oven and fill with layers of cheese and meat.
Whip together eggs, cream, and seasonings.
Pour mixture over meat and potatoes.
Top with green chiles and cheese.
Bake at 350° for 50-60 minutes or until knife inserted in center comes out clean.
This is my favorite corn bread muffin recipe. Lots of SUGAR!!!
These sweet and moist muffins are a "must have" with chili or soup.
PREHEAT oven to 350°F. Grease or paper-line 18 to 20 muffin cups.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.
BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
http://www.nytimes.com/2008/11/20/health/nutrition/20recipehealth.html
I made this for my family-the kids were not fans. I don't have a scale, but it was apparent that I had more squash than a lb, so i thought i was doubling it and increased all the other ingredents and doubled the ginger. Maybe I put too much in. Very gingery. but I like ginger.
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
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