A Few Summer Recipes

A few more recipes to add to my collection here at home, and also to my Family Favorites collection here! I've tried out all three of these recipes in the past month, and definitely want to keep them in my collection.

This macaroni salad recipe made quite a bit - for just the two of us! But I found out that it kept well in the refrigerator. I also added a variety with some of the servings for the two of us ... adding cubed cucumbers and tomatoes, or even sliced kielbasa. Any way we had it was delicious!

Click on the "source" link below the

photo to print ...

The Best Macaroni Salad

Source: thestayathomechef.com

Course: Salads

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Serves: 8

Ingredients

• 1 pound elbow noodles
• 4 ounces cheddar cheese cubed or shredded
• ¹⁄₂ red onion minced
• 4 ribs celery diced
• 1 red bell pepper minced
• 1 cup frozen peas thawed
• ¹⁄₂ cup mayonnaise
• ¹⁄₄ cup cider vinegar
• ¹⁄₄ cup minced fresh dill
• 2 tablespoons sugar
• 2 tablespoons sweet pickle relish
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• ¹⁄₂ teaspoon pepper

Directions

1. Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
2. In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.
3. In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.
4. Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.

Powered by

_________________________

Two more new recipes that I tried out in the past month used zucchini as one of the ingredients. These two recipes were a perfect way to use some of the zucchini that one of our daughters gave us on a visit the middle of July! (Thank you, Carrie!)

I made two loaves of each ... some to eat, and some for the freezer for another day. And we loved both of these recipes.

Click on the "source" link below the

photo to print ...

Parmesan Zucchini Bread

Source: tasteofhome.com

Course: Breads/Rolls

Prep Time: 10 min

Cook Time: 1 hr

Total Time: 1 hr 10 min

Yield: 1 loaf (16 slices).

Serves: 16

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon salt
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• ¹⁄₃ cup sugar
• ¹⁄₃ cup butter melted
• 1 cup shredded peeled zucchini
• 1 tablespoon grated onion

Directions

1. In a large bowl, combine the flour, cheese, salt, baking powder and baking soda.
2. In another bowl, whisk the eggs, buttermilk, sugar and butter.
3. Stir into dry ingredients just until moistened. Fold in zucchini and onion.,
4. Pour into a greased and floured 9x5-in. loaf pan.
5. Bake at 350 degrees for 1 hour or until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes before removing from pan to a wire rack.

Amount Per Serving (16)

Powered by

_______________

Click on the "source" link below the

photo to print ...

Banana-Zucchini Bread

Source: tasteofhome.com

Course: Breads/Rolls

Prep Time: 20 min

Cook Time: 50 min

Total Time: 1 hr 10 min

Yield: 2 loaves.

Serves: 1

Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 medium ripe bananas mashed (about 1 cup)
• 3 cups all-purpose flour
• 1-¹⁄₂ teaspoons baking powder
• 1-¹⁄₂ teaspoons baking soda
• 1-¹⁄₂ teaspoons ground cinnamon
• 1 teaspoon salt
• 1-¹⁄₂ cups shredded unpeeled zucchini
• 1 cup chopped pecans

Directions

1. In a bowl, beat eggs. Blend in sugar and oil.
2. Add bananas and mix well.
3. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture.
4. Stir in zucchini and pecans just until combined.
5. Pour into two greased 9x5-in. loaf pans.
6. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes.
8. Remove from pans to wire racks to cool completely.

Powered by