Zucchini "Noodles" with Pesto

Pesto:
2 C tightly packed basil leaves, 1/2 C olive oil, 3 T pine nuts, 2 medium cloves garlic, minced, 1/2 t salt, 1/2 C grated parmigiano-reggiano

Zucchini Noodles:
3 medium zucchini, 1 T olive oil, shaved parmigiano-reggiano for serving

First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes.  Add 1/2 C (or to taste) of the pesto and toss the mixture well.  Place in serving bowl and top with shaved parmigiano-reggiano. Serve immediately.
**From A Homemade Life by Molly Wizenberg**The original recipe added real noodles to make this a main dish, but I seem to like it more with just zucchini.  Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!

Picture and recipe from Traci Magleby

Slow Cooker Dressing

1/2 t margarine or butter

1 c finely chopped onion

1 c finely chopped celery

8 oz can sliced mushrooms, drained

1/4 c chopped parsley

2 t poultry seasoning

1/2 t salt

1/8 t pepper

12 c toasted bread cubes

2 eggs, well beaten

1 1/2 c chicken bouillon

Saute onion and celery in butter until tender; add parsley and mushrooms.  Combine seasonings and sprinkle over bread crumbs.  Add eggs, bouillon and onion mixture.  Toss thoroughly and stuff turkey.  The rest goes in cooker on low for 6 hours-all day.  I cook turkey at 300-325 for 25 minutes/lb.  *Note: 22 bread slices (24 oz loaf) cubed and toasted  for 15 minutes at 300 makes 12 c bread cubes.

                                                                                                                                         

Aunt Mona

Quick Cooked Carrots

1 lb carrots, peeled sliced 1/4"
2 T butter
1 t sugar
1/2 t salt
pepper

In skillet bring all to boil.  Cover and cook 3 minutes.  Uncover, continue to cook over med-high until water evaporates, saute until tender.

Kelly Decker

Party Potatoes

1 pkg frozen hash browns

1/4 c butter or margarine

1 pt sour cream

1 can cream of chicken soup

1/3 c chopped green onions

1 1/2 c shredded cheddar cheese

Top with grated cheese. 

Heat better with chicken soup until blended and butter melted.  Blend sour cream, onion, grated cheese into soup mixture, mix with potatoes and place in 9X13 inch baking pan.  Top with grated cheese.  Bake at 350 for 45 minutes. 

Garlic Mashed Potatoes

2 lbs red or white potatoes, unpeeled and quartered
6 T melted butter
garlic
3/4 c half-and-half
salt 
pepper

Put potatoes in large pan, cover with cold water adn 1/2 t salt.  Bring to boil and cook over med heat until potatoes are tender (15-20 minutes).  Drain.  Mash slowly adding mixture of melted butter, garlic and half-and-half.  Season with salt and pepper.

Cilantro-Lime Rice

1 c uncooked rice
1 t butter
2 cloves garlic, minced
zest of 3/4 of one lime
1 cube chicken bouillon
1 c water
juice of one lime
2 t sugar
3 T chopped, fresh cilantro

Using rice cooker, put rice, bouillon dissolved in heated water, melted butter, garlic and lime zest to pot and cook. When rice is done, fluff the rice.  Mix the juice and sugar together to dissolve the sugar, stir in cilantro. pour all over the rice and stir through.  Serve.

Cafe Rio Black Beans

30 oz can black beans, rinsed and drained
2 cloves minced garlic
1 t cumin
1-2 T olive oil
1 1 /2 t salt
1/2-1 c tomato juice
2 T chopped fresh cilantro (optional)

In a pan cook garlic and cumin in olive oil over medium high heat until you can smell it.  Add beans, tomato juice and salt.  Stir occasionally on medium heat until heated through.  Stir in cilantro just before serving.

Aunt Mona's Baked Beans

2 1/2 cans pork and beans (3 1/2 c)

1 c brown sugar

1 chopped onion

2 T mustard

1 c catsup

1 c chopped green pepper

1 lb cooked and crumbled bacon

1/4 c Heinz 57

2 T A1

3 T Worcestershire

Bake for 6 hours at 250 degrees. Triple batch makes 21 cups.  This was a must have at all Clarke reunions!