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Ingredients:
6 cups all-purpose flour 3 tablespoons baking powder 1 tablespoon salt 1 cup vegetable shortening Directions:
Recipe by: Lan/Food .com
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 Zucchini Pie ~ Fresh from the Oven This recipe is a great use for garden zucchini. A bread-like quiche/casserole that is perfect as a main course or side dish. While my favorite recipe for zucchini is my recipe for "Zuni Cafe" Pickles...This is a great "go-to" recipe as well. I came across the original recipe for this pie over at "The Seasoned Mom" but, added a bit more in the area of spices... It's truly a tasty dish ~Enjoy! Diane Zucchini Pie Ingredients: 1/2 cup canola oil 4 eggs 1 cup baking mix (such as Bisquick) <--click for my homemade recipe 1/2 cup Parmesan cheese 1/2 cup shredded Cheddar cheese 1/2 tsp garlic, minced 1/4 tsp black pepper (or to taste) 1/4 tsp sea salt (or to taste) 1 small sweet onion, diced thin 3 cups zucchini, sliced very thin dash of nutmeg *optional Instructions: Preheat oven to 350 degrees F. Slice Onion and Zucchini, set aside. Spray a 9-inch pie plate with cooking spray and set aside. Combine and lightly mix together, the first eight ingredients a large bowl. Fold in the sliced onion and zucchini. Pour the mixture into the prepared baking dish. Bake for 40-45 minutes, or until cooked through and top is golden brown. Recipe adapted from: The Seasoned Mom Photos by: Diane Baker for Canning and Cooking at Home Tangy Coleslaw Dressing Ingredients: 1/2 Cup Mayo 2 Tbs Sugar 1 1/2 Tbs Lemon Juice 1/2 Tbs Apple Cider Vinegar 1/2 tsp Pepper 1/4 tsp salt Makes 1/2 Cup dressing (I use about 1/2 Cup to 3-4 cups shredded coleslaw/cabbage fixings) You can increase and decrease the amount of dressing - to suit your taste. Photo & Recipe by: Diane Baker for Canning and Cooking at Home   Swedish Meatballs in Brown Gravy over Butter Noodles Swedish meatballs are one of my favorites and my Mom use to make mini ones for cocktail parties in a special sauce (hers are called by the Swedish name: Kottebullar) I have her recipe squirrel away somewhere but, these came out very similar in not only smell but, taste too! I used all ground beef as that is what I like best. A lot of recipes call for a mix of beef and pork so, feel free to make that change up. I think this is one of the easiest and tastiest meatballs. The allspice and nutmeg are prefect in these. The sauce is up to you - I like the traditional brown gravy beef sauce but, I know others who prefer a lingonberry jam based sauce or even barbecue sauce... ~Enjoy! Diane Swedish Meatballs in Brown Gravy Ingredients: 1-1/4 lbs ground beef (or half ground beef & half ground pork) 1/4 cup plain bread crumbs 1 large egg 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 small onion, finely diced or grated into ground beef sea salt and freshly ground black pepper, to taste 1 Tbs olive oil Gravy: 3 1/2 Tbs butter 3 1/2 Tbs flour 2 cups beef broth 1/3 cup heavy cream 1/4 cup sour cream splash of red wine **optional 1/2 tsp onion powder sea salt and freshly ground black pepper, to taste 1 Tbs chopped fresh parsley leaves 1/2 cup diced cooked mushrooms *see note below Directions: In a large bowl, combine ground beef, breadcrumbs, egg, allspice, nutmeg and onion, season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-inch meatballs, forming about 24 meatballs. Add 1 tablespoon olive oil to a skillet. Add meatballs, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate to blot off grease. (UPDATE: Oven Bake instructions below.) for the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in *sour cream and **red wine, season with salt and pepper, to taste. Stir meatballs into sauce in skillet with sauce and cook, stirring occasionally, until heated through and thickened, about 10 minutes. Sprinkle with parsley & serve over cooked butter noodles. Recipe Note: 1/2 cup diced, cooked mushrooms can be stirred into gravy as an option Want to oven Bake your meatballs? Use a large sheet pan with non-stick foil or a little olive oil on foil; place meatballs on sheet pan spacing evenly apart. Bake at 400F for 18-22 minutes. (internal temp should read at least 165F using an instant read thermometer.) Recipe & Photos by: Diane Baker for Canning and Cooking at Home  Diane's {easy} Shepherds Pie This is my "go to" dish - it can be made in one pot if you use the microwaveable mashed potatoes! I know its not technically 'traditional' and uses Lipton's soup mix but, it's quite tasty and hearty!! Traditional pie would be lamb or mutton but, sorry folks - I do prefer ground beef. You can even do the more traditional peas and carrots in this but, somehow my recipe just 'works' together great in the flavor using corn ... You can use/make homemade mashed potatoes but, in this 'time-saver' recipe - I use prepared/microwavable mashed potatoes. ~Enjoy! Diane Diane's {Easy} Shepherds Pie Ingredients: 1 1/2 lbs Ground beef 1 Container Bob Evans Mashed Potatoes (or make your own mashed potatoes) 1 Can of corn 'n peppers *or your choice of vegetables 1 Packet Lipton's "beefy onion soup mix" Add about a 1/2 cup water (enough for a broth to form), add slowly 1/2 tsp smoked paprika 1 Tbs parsley Directions: Preheat oven to 350 Make mashed potatoes according to package (set aside) Brown Ground beef in large skillet, drain off fat, return to stove and add soup mix, corn n'peppers, and water to combine... simmer 5 mins. (add more water as needed, or if dry) Add browned Beef and Vegetable mix to 8x8 dish. Spread prepared mashed potatoes on top of Beef. Sprinkle paprika or smoked paprika over mashed potatoes. Sprinkle top with parsley. Bake uncovered 20 minutes 350 with a cookie sheet under baking dish if needed to catch any drips. Serve with Tossed Salad. **recipe note: you can add your own mix of vegetables to this dish. We prefer the "Corn N Peppers mixture" but, onion, garden peas, carrot & celery are traditional for this dish. Recipe & Photos by: Diane Baker from Canning and Cooking at Home |
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.