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Non-dessert RECIPES

"Mock crab-cakes"

Grate 2 medium zucchini squash (peeled)(about 2 cups)
Let drain in sieve about 1 hr.
Put into bowl and add 1 tblsp."each",

parsley,worcheshire sauce,mayonnaise.

Add 1/4 tsp. salt,1 tsp.Old Bay seasoning.

(found in seafood dep't of grocery store) Blend well.

Add crumbs from 2 large slices dry bread and 1 egg.

Mix well.Oil(or spray) skillet.Add spoonsful of batter.

Fry till golden brown.


(this is "not" a dessert)

Grate 2 zucchini (peeled).Drain for 1 hr.

Put into bowl,add 2 cloves garlic chopped,1 med onion

chopped,1/2 tsp.oregano,4 eggs,1/2 cup

Romano-or-Parmesan cheese.Add 1 cup bisquick

(more if needed)Mix well.Add 1/2 cup oil.

Mix to a consistancy of (muffin mix).Add salt-n-pepper

Spread out onto 8x8 sprayed pan.Bake in 350°,30 min.

(check in 20 min.) for doneness.Use toothpick to test.

Good warm-or-cold.


Cut vegetable into flowerets and wash in salt water

Boil 1 cup water,add vegetables,cook 7 min.Drain.

Mix together:1 egg,1/2 teasp.salt,2 1/2 tablsp. milk.

Dip vege.into egg mixture,cover w/bread crumbs.

Fry till golden brown.Drain on paper-towels.


Put about 2 lbs. chicken-or-chops in casserole.

Add about 1 lb.young potatoes(quartered)

{red ones or white ones are good}.Sprinkle on

some dry,italian seasoning.Pour 1/2 c.italian

dressing (bottled) over all.

Add 1/2 c.grated cheese(your choice).Bake 350° 1 hr.


Bake the potatoes.Cut in 1/2.Scoop out most of center

(leave a nice shell)Mix together:1/2 cup no-fat sour

cream,1/2 c. no-fat cottage cheese,1/4 c.parsley,

add salt-n-pepper and some shredded cheese(your choice.

Fill skins.Add cheese on top.Bake 450° till cheese melts.


Remove skin from wings.Then mix together:
1/4 cup flour,garlic powder,salt-n-pepper.
Roll wings into flour mixture.Then into 2 egg whites
slightly beaten.Then into bread crumbs.Bake on cooky
sheet(sprayed) for 10 min.Turn,bake 15 min.longer.


Note{may use carrots as a substitute}
Cook 1 small potato in microwave 4 min.Mash.Add:3 tab
lsp.milk till smooth.Mix together:1 cup flour,1&1/2
teasp.baking powder,1/2 teasp.salt,1 & 1/2
tsp.sugar.Cut in: 2 Tbl.butter & 1 Tbl.shortening w/a fork.Pat out on floured board.
Cut w/glass into rounds.Bake as regular biscuits.


Brown 4 boneless,skinless chicken breasts in 1 tbl
butter.1o min.each side.Spoon off fat.Mix 1 can
broccoli-cheese soup w/1/2cup water-or- milk.Heat to
boiling.Add 2 cups cooked broccoli.Reduce heat to low
Add browned chicken.Cover,simmer 10 min.or till
chicken is done.

"Quick lunch or supper

Brown 1lb. ground meat(beef,turkey is best).
Drain.Saute 1 medium onion,8oz.mushrooms 5 min.Mix
1can mushroom soup w/1 can water-or-milk.In skillet
combine meat,onion-mushrooms,and soup mixture.Heat.
Serve over cooked noodles or toast.


(An amish recipe)

Cook 1/2 pd.noodles(3-3 1/2 cups).Then heat 1/2 stick
butter and 1 tblsp.oil w/1 medium chopped onion.Brown
Add any spices you like(basil,parsley,etc.)Add
noodles,packing them down good.Lower heat,simmer
about 15min.or till golden on bottom.Flip over and
brown the other side.

No-fat french fries

Combine 2 large egg-whites w/1 tabls.cajun spice-or-
paprika and your fav.spice.Add cut potatoes into this
mixture.Make sure all is coated.Put in single layer
on sprayed cooky sheet.Bake preheated 400° oven till
brown.Note:Try using chicken this way,ummmmmm!

Eggplant parmesiana

Cut 1 nice size eggplant into 1/4 in. slices.Dip into seasoned bread crumbs,then into beaten eggs,then into crumbs again.Put on waxed paper lined sheet,and refrigerate about 30 min.Have your fav.sauce ready.
When ready to bake:Saute the slices about 3 min.each side.Put sauce on bottom of bake pan,add layer of slices,more sauce,then shredded mozzarella cheese. Repeat till all is used,ending w/cheese.Bake 350° oven about 35/40 minutes.


When roasting a turkey,after rinsing in water,try
putting it into a 500° preheated oven w/ the legs
toward the back of oven,and bake 1 hour and 20 min.
It comes out beautifully brown and moist.This method
only works on a 12 lb.bird.

Barbeque cups

Brown 1 lb.ground beef.Drain.Add 1/2 c.BBQ sauce,2
tabls.brown sugar,1 med.onion chopped.Simmer a few
min.Meanwhile,separate a can of bisquits,place up the
sides and bottom of muffin tins.Heap meat mixture
into each one.Bake 400° for 10-15 min.Sprinkle with
grated cheese of your choice,when done.UM-M-M

Potato Onion and Tomato Gratin

Layer these ingredients in a sprayed casserole dish:

1 lb. potatoes, peeled and thinly sliced

1 medium onion,thinly sliced,1 tsp.basil or your
favorite herb.

Salt and pepper to taste. 1/2 lb.tomatoes,thinly sliced

1/2 C.dry white wine,or vegetable stock,1/3 C.any

cheese you desire(crumbled),6Tbs.Parmesan cheese.

Spray the baking dish.Layer 1/2 the taters on bottom,

place half the onions over the potatoes.Season,then

cover with half the tomatoes.Repeat.Place the remaining

potatoes,onions,and tomatoes in the pan.Add the liquid

sprinkle the top with both cheeses.

uncovered at 400F about 45 minutes,or till potatoes are

tender and all the liquid is absorbed.

Beer Dressing:for warm tater salad

Saute:1/2 C.finely chopped sweet onions in oil.

Add:3/4 C.light beer,3 Tbs.vinegar,1/2 tsp.sugar.

Boil about 5 min.Pour in processor w/1Tbs.Dijon mustard

salt and pepper.Slowly add 4 Tbl. oil w/ motor running

Makes enough for 2 1/2 pounds potatoes.


Mix:3 cups flour,1 tsp Baking Powder,1-1/2 Tsp Salt

Add 3 Tbsp Shortening.Add shortening mix well.

Slowly add 3/4 water(as hot as you can stand .

Stir until you get a kneadable dough that is not too

Knead on Floured surface.

Cover and let sit for 10 min.Roll out thin about

pancake size as thin as possible.Cook on a flat

skillet over medium heat.

Turnip soup

Peel,slice (thin) about 8 turnips.Cover & cook till

tender.Spoon out the turnips & process till blended.

Melt some butter in pan.Add 1 lge.onion,2 cloves

garlic.Saute.Add:2c.chicken stock,1 c.milk,dash of hot

sauce(optional).Add turnips.Simmer 5/10 min.

Cheese straws

Put in processor:1 c.flour,3/4 tsp.salt,1/4 c.margarine

& 1 c.grated cheese.Process,then add 1 beaten egg.

Process a lil.Take out & form in a ball,refrigerate.

After an hour or so,roll out between 2 pieces wax paper

Cut in strips 3" long.ut on greased cooky sheet.Bake

425*,5-8 minutes or till golden.Store in plastic bag,

in fridge.Freeze if desired.

Cheesy snacks

Remove dough from 1 (4 oz.)can crescent rolls.DO NOT

UNROLL.Cut into 8 slices;put on ungreased sheet.Top ea.

w/garlic powder,shredded cheese,chopped green onions

or whatever you desire.Press the toppings into dough.

Bake 375•,8-12 min.or till golden.

Mini focaccia

Grease litely,2 cooky sheets.Remove dough from 1 (11oz)

can breadsticks.DON'T UNROLL.Put coils on sheet.Press

each coil into 5"round.Brush w/oil;sprinkle on your

favorite herbs,peppers,dried tomatoes,etc.Bake 375*

for 10-15 minutes or till golden.

Dried tomatoes

Dry tomatoes in dehydrator to the consistency of dry

apricots.Then drop into "boiling" red wine vinegar.

Remove from vinegar & layer them alternately w/olive

oil.Layer oil,tomatoes,oil,tomatoes,etc.into jars.

Make sure they're"covered" w/oil completely.Refrigerate

after opening the jar later on.Or may be kept on the

shelf as long as you replace the oil that was taken

away when you used it last.In other words,"fill w/oil

each time you use some tomatoes out of the jar".

Salsa pizza w/cheese crust

Brown 1 lb.ground beef.Drain.Set aside.

Stir 2 c.bisquik,1/4 c.salsa flavor cheese spread,

1/4 water till dough forms.Knead 5 times.

Roll into circle,put on greased cooky sheet.Spread

with beef to within 2" of edge.Fold edge over beef.

Sprinkle w/shredded cheese of your choice.Bake 375

25-28 min.or till golden.Top w/shredded lettuce,

and chopped tomatoes.

A nice casserole to try.....

Slice zucchini squash thinly and layer two deep in a casserole dish. Cover squash with thinly sliced tomatoes.
Sprinkle a layer of shredded mozzarella cheese over tomatoes. Season boneless, skinless chicken breast with garlic salt and any other seasoning you like and bread with bread crumbs.
Brown well in a little vegetable oil. When browned place on top of cheese and put another layer of the cheese on top of the chicken. Bake 350 for 45 min.

Horseradishdill sauce

  • 1 cup mayonnaise
  • 1/3 cup ketchup
  • 3 Tablespoons prepared white horseradish
  • 2 tablespoons chopped fresh dill Combine all ingredients in a bowl and stir to blend well. Season to taste with salt and pepper. Cover and refrigerate.

    Roasted sticky chicken

  • 1 large roaster chick.
  • 1 c. chopt onion
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp thyme  
  • 1  tsp onion powder  
  • 1 tsp cayenne  
  • 2   tsp paprika  
  • 4 tsp salt
  • combine all spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
    Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
    Place in a re-sealable plastic bag, seal, refrigerate overnight.

    When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
    Roast, uncovered, at 250 F - 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices)
    The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.

    Cornbread casserole

  • 1 lb. hamburger
  • 1/4 cup diced onion
  • 1 can tomato paste
  • 1 cup water
  • 1 package corn bread mix
  • 1 egg
  • 1/3 cup milk
  • creamed corn
  • 1 cup finely shredded cheese
  • salt and pepper Preheat oven to 400 degrees. In a large frying pan brown hamburger and onions. Drain fat, return pan. Add tomato paste and water stir until combined. Season with salt and pepper. Simmer, 2 to 3 min.
    In a small bowl combine egg, milk corn bread mix with fork, mixture will be lumpy.
    Add creamed corn and stir until combined. Grease sides of an 8 x 8 baking dish. Add meat mixture ,
    sprinkle with cheese. Cover with cornbread batter bake 15 to 20 min.

    Dill pickle soup

  • 4 large dill pickles
  • 2 crrots
  • 2 Tbl. flour
  • 3 cups meat or veggie stock
  • 2 Tbl. butter
  • 1 cup sour cream
  • 2/3 cup pickle juice
    Grate or finely chop the pickles and carrots. Melt butter in large pan, add flour; mix well.
    Add pickles,carrots, stock.
    Cook over medium heat aot 15 minutes, stirring occasionaly. Add sour cream, if desired , right before serving.

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