Archive for July, 2011

Roasted Eggplant Spread

This recipe is from Taste of Home (www.tasteofhome.com/Recipes/Roasted-Eggplant-Spread).  When we made this, everyone was surprised to learn it contained eggplant.  

 Roasted Eggplant Spread

 2 large sweet red peppers, cut into 1-inch pieces

1 medium eggplant, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

3 garlic cloves, minced

3 T olive oil

½ tsp salt

½ tsp pepper

1 T tomato paste

Toasted bread or assorted crackers

Preheat oven to 400 F.

In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.

Transfer to a 15x10x2” baking pan coated with cooking spray.  Bake, uncovered, at 400 F for 45-50 minutes or until lightly browned and tender; stirring once.  Cool slightly. 

Place vegetables and tomato paste in a food processor; cover and process until chopped and blended.  Transfer to a serving bowl; cool to room temperature.  Serve with bread.

 Yield: 2 Cups (serves 8)


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Peach Kuchen

This recipe is one of my (Stacy’s) favorites from the More With Less Cookbook by Doris Janzen Longacre.  It calls for peaches, but you can use nectarines, berries, plums, apricots, and even pears (just slice thinly).  It’s very easy to prepare and never fails to please. 

Peach Kuchen 

Preheat oven to 400 F

Combine in bowl:

  • 1 1/3 C. sifted flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 2 T. sugar

Cut in:

  • 1/3 C. butter

Pat mixture over bottom and sides of a 9” pie pan or skillet.

Arrange in pastry:

  • 8-12 peach halves, fresh (I usually cut in quarters, but halves are okay.  Use about 3 Tonnemaker peaches.)

Sprinkle over:

  • ¼ C. sugar combined with
  • 1 tsp cinnamon

Bake 15 minutes.


  • 1 egg, beaten
  • 1 C. sour cream, sour milk, yogurt, or combination

Pour over peaches and bake 30 minutes longer.


  • Drizzle peaches with honey instead of sugar.
  • Use 2 C. fresh diced rhubarb.  Increase sugar over fruit to ½ C.

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Zucchini Cheese Casserole

This recipe is from Stacy’s grandmother.  It makes 2-3 servings.

Zucchini Cheese Casserole

 2 lbs zucchini or summer squash, cut in ½ inch slices

½ c. boiling water

2 eggs—lightly beaten

1 lb cottage cheese (pint container)

1 c. cooked brown rice (salted with sea salt)

½ c. onions, sliced fine

½ tsp marjoram

1 T. chopped chives

½ c. grated parmesan cheese

1.  Boil zucchini in ½ c. water for 4 minutes in covered pan.

2.  Pre-heat oven to 350 F

3.  Combine eggs, cottage cheese, rice, onion, salt, marjoram, and chives.

4.  Place ½ of zucchini in bottom of buttered casserole dish.  Layer with ½ cottage cheese mixture.  Repeat.

5.  Sprinkle with parmesan and bake 40-45 minutes.

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