Fried Zucchini

Oil, for frying
3 large Zucchini, sliced
1/2C. Flour
11/2C. Panko Bread Crumbs
1/4C. Grated Parmesan Cheese
2Tbs. Fresh Parsley, chopped
1/2tsp. Crushed Red Pepper Flakes
Salt and Pepper, to taste
3 eggs, lightly beaten
1/4C. Water

Preheat Oil in deep fryer or stockpot. place flour in one dish, in another dish combine Panko, Parmesan, parsley, red pepper flakes, salt, and pepper. In a third plate place whisk together eggs and water. Dredge the sliced zucchini in flour, eggs, then breadcrumb mixture. Place in hot oil until golden brown and crispy (about 3-4 minutes) Drain on paper towel, immediately sprinkle with salt and pepper. Serve with dipping Sauce

Dipping Sauce:
1C Sour Cream
2Tbs. Buttermilk
1Tbs. Chopped Chives (I use dry)
1/4tsp. Cayenne Pepper
Salt and Pepper, to taste

Add all ingredients in a bowl, mix until incorporated, cover and cool at least one hour.

Broccoli Slaw

 

2 packets Oriental flavor Ramen Noodles
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw
1/4 cup sunflower seeds
Chopped green onions, if desired
3/4 cup canola oil
1/2 cup brown  sugar
1/8 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a baggie and crush them up.  Melt butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together the last 4 ingredients in a small bowl to make dressing. Place the shredded broccoli cole slaw into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours but overnight is best. Garnish with chopped green onions if desired.

Funeral Taters

Potatoes (5 or so) julienned

1 can Cream Chicken Soup

2C. Sour Cream

¼ C. Butter, melted

1C.+ ¼ C. Cheddar Cheese, grated

Fried Onions

Julienne slice potatoes (I leave the skin on but it doesn't matter) Place them in a pot and cover with water. Bring to a boil. Boil just long enough that the potatoes start to get tender but are still a little crispy. Drain and let cool slightly. Mix together soup, sour cream, butter, and 1C. cheese. Dump mixture and potatoes into a 9x13 baking dish. Mix together. Bake about 30 min. Top fried onions and bake about 10 more min. Remove from oven and sprinkle with remaining cheddar cheese.

FREEZABLE: When freezing half or a second batch of this recipe use hash brown potatoes instead of fresh. Fresh will discolor and while they taste the same they look horrible. Do not freeze french fried onions, add them and extra shredded cheese the last 10 min of bake time. If you prefer crushed corn flakes you can crush them and add desired seasoning to a separate baggie and freeze together as a kit.

BBQ Baked Beans

4 16oz cans Pork and Beans

1C. Molasses

1C. BBQ Sauce (I use Famous Daves Sweet and Zesty)

2Tbsp. Mustard

20oz. Can Crushed Pineapple, drained

6oz. Fried Onions

Mix together everything except for the fried onions. Poor into a 9x13 baking dish. Top with fried onions. Bake 350 degrees for 1 hour.

FREEZABLE: Refer to "Freezer How To" for detailed instructions. Freeze without French Fried Onions, add them last 10 min of Bake time when ready to eat.

Pea Salad

So simple and still soooo good:)

Small Head of Lettuce

½ C. Celery, sliced

1 can Water Chestnuts, sliced

16oz pkg. Frozen Peas, cooked, drained, and cooled.

¼ C. Onion, chopped

1C. Light Mayo

1½ Tbsp. Sugar

1Tsp. Bon Apetit Season Salt 

¼ Tsp. Garlic Powder

1-2 C. Shredded Cheddar

Mixed around a little after plating

Chop lettuce and cover bottom 9x13 dish. Top with a layer of celery, onions,and water chestnuts. Mix together the mayo, sugar, garlic powder and season salt. Spread over top of water chestnuts. Layer on peas and shredded cheddar cheese.

Recipe courtesy of Chantel Crossley:)