Here are the recipes from Jeanette featured at her enrichment lesson in May. The unanimous verdict after we all had a taste? - Yummy!
Give them a try.

Zucchini Casserole

4 sm. Zucchini or yellow squash, sliced to about ¼ inch thick
½ cup chopped onion
2 ¼ cup herb stuffing mix
6 T butter divided
¾ cup shredded carrots
1 cup sour cream
1 can cream of chicken soup

Cook squash in boiling, salted water for about 5 minutes. Melt 4 T butter and sauté carrots and onions until tender. Add this to 1 ½ cups of stuffing cubes, soup and sour cream. Gently stir in the drained squash and pour into greased 1 ½ qt casserole.
Melt remaining 2 T butter and add remaining stuffing mix to the butter. Toss gently and sprinkle onto the casserole. Push slightly into the mixture. Bake, covered at 350 for 30 minutes. Remove cover and bake another 10 minutes till golden brown. Be careful not to let the stuffing cubes burn.


Summer Squash Casserole

3-4 small yellow or zucchini squash
½ tsp pepper
1 T butter
2 medium onions, chopped
1 cup sour cream
1 clove garlic, minced
½ tsp celery salt
1 packet dried green onion dip mix
½ cup grated cheddar cheese
½ cup bread crumbs
1 T dill seed

Melt butter in large sauce or frying pan over medium heat. Slice squash about 1/8 inch thick into melted butter. Add onions, garlic, salt and pepper. If mixture seems a little dry add some butter and sauté and simmer for 10 – 15 minutes. Mix sour cream, dill seed and onion dip mix, set aside. Spray 1 ½ qt. baking dish. Spoon half of squash mixture into the dish and top with half the sour cream mix. Add the remaining half of the squash and the rest of the sour cream mix. Top with grated cheese and bread crumbs. Bake at 350 for about 35 minutes.


Zucchini Again

6 sm. Zucchini, peeled and cut into cubes
3 oz grated parmesan cheese
2 cups bread crumbs
1 large onion
1 tsp salt
1 (10 oz) can cream of mushroom soup

Cook squash and onion in boiling salted water for 5 minutes, drain. Place half the squash in the bottom of a greased casserole dish. Add ½ can of mushroom soup and spread around. Sprinkle ½ cheese on top. Add remaining ingredients in the same order. Top with bread crumbs and cheese. Bake 375 for 30 minutes.


Zucchini Relish


6 medium zucchini, grate to equal 10 cups
4 cups onion, chopped
5 T pickling salt

Combine, cover and let set 10 – 12 hours. Drain and rinse thoroughly.

Measure:
6 cups sugar
1 tsp tumeric (optional)
1 T wet mustard
1 ½ tsp corn starch
2 tsp celery seed
2 tsp mustard seed
1 ½ tsp black pepper

Place the above mixture in a large, non aluminum cooking pot and add 2 ½ cups of white vinegar. Bring to a boil and reduce to a simmer. Add zucchini and onions.

Add: 1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cayenne pepper, chopped
Simmer 30 minutes, stirring occasionally. Pour into sterilized jars and cover with hot lids. Makes 6 to 7 pints.


Green Tomato Relish

6 lbs. (10-12) green tomatoes
3 red and green peppers
5 large onions
¾ cups pickling salt
Chop, sprinkle with salt and cover. Let set overnite. Drain and rinse.

In large, non aluminum pan, mix:

1 ½ tsp celery seed
2 T corn starch
6 cups white vinegar
1 ½ tsp dry mustard
5 cups sugar
1 small hot pepper, chopped
6 cups raw, green cabbage, chopped

Bring all this to a boil, reduce to a simmer and add vegetables. Cook for 30 minutes. Remove from heat and cool until lukewarm. Add the chopped green cabbage. Ladle into sterilized jars. Place in boiling water bath and process for about 20 minutes. Leftovers store in fridge for a very long time.


Salsa

1 gallon tomatoes, peeled and diced
6 large onions, peeled and diced
5 hot peppers (cayenne or jalapenos or both)
3 cloves garlic, minced
1 ½ cups white vinegar
¼ cup sugar
3 T pickling salt

Mix all ingredients in a heavy, non aluminum cooking pot. Bring to a boil, reduce heat and simmer for 1 to 1 ½ hours, stirring often. Don’t cover. Ladle into sterilized jars and process in a hot water bath for about 10 minutes. Makes about 10 pints.

Recipe Ideas:

Thousand Island dressing using green tomato relish
Chicken salad using zucchini relish with mayo and celery
Tuna salad made with sweet pickles, mayo and onions
Mexican lasagna using salsa
Nacho cheese dips using salsa and melted cheeses
Used just as condiments

Hot Cocoa Mix

Hot Cocoa Mix

Makes about 15 cups mix.

Ingredients:1 8-quart package (10 cup) nonfat dry milk powder
1 16-ounce package (about 4 ¾ cups) shifted powdered sugar
1 16-ounce can (2 cups) presweetened cocoa powder
1 6-ounce jar (1 ¾ cups) powdered non-dairy creamer
Marshmallows or whipped cream (optional)

1. To make the hot cocoa mix, in a large mixing bowl combine the nonfat dry milk powder, sifted powdered sugar, presweetened cocoa powder, and non-dairy creamer. Stir till thoroughly combined. Store the hot cocoa mix in airtight containers. Makes about 15 cups mix.

2. To serve, place 1/3 cup hot cocoa mix in a mug; add ¾ cup boiling water. Stir to dissolve cocoa mix. Top with a few marshmallows or whipped cream, if desired. Makes 1 (8-ounce) serving.

Fudge

Put 3 cups chocolate chips in a glass bowl with a can of Eagle sweetened condensed milk, and melt in the microwave - takes about a minute

Add 2 t vanilla and mix until the chips are all smooth. Spread it out in an 8 x 8 pan, cool in the fridge for 4 hours, then cut.

Add 1/2 cup nuts if desired. You can also add dried cherries or marshmallows.

I like to make it half with milk chocolate and half with semi sweet chocolate chips. Just do it one at a time. I line the pan with foil, with enough left on the sides to pick up the cooled fudge and lift it out of the pan. Then it's easy to cut the fudge on a cutting board with a large knife.

You can go the Eagle Milk website and get a ton of variations on this fudge. I like it because it takes 5 minutes tops and it's soft, even when it's cold.

Decadent Chocolate Truffles

Prep time: 10 minutes plus shaping and decorating
Chilling Time: 2 to 3 hours

Makes about 6 dozen

3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, sifted powdered sugar or color sugars, optional

1. In large saucepan, melt chips with sweetened condensed milk. Removed from heat; stir in vanilla.

2. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch bowls; roll in desired coating and/or decorate with frosting and candies. Store tightly covered in refrigerator. To use as gift, carefully pack in decorative box, tin or other container

Brownie Lava Dessert

(Serves 4 to 6)

INGREDIENTS:
1/2 cup pecan pieces
3 1/2 ounces good bittersweet chocolate
1 stick unsalted butter, cubed
1 cup minus 1 tablespoon sugar
2 extra-large eggs, lightly beaten
1/4 teaspoon pure vanilla extract
1/2 cup all-purpose flour

Preheat oven to 350 degrees. Put the pecan pieces into a baking dish and lightly toast in the oven for about 10 minutes. Let cool.

Meanwhile, break up the chocolate and put it in a medium saucepan. Add the butter and melt gently over very, very low heat, stirring frequently.

Remove from the heat and stir in the sugar, then gradually stir in the eggs, followed by the vanilla extract. When those ingredients are thoroughly mixed, stir in the flour, then, finally, the nuts.

When there are no more floury streaks, scrape down the sides of the pan and transfer the mixture to a greased, 7-by-2 1/2-inch round or oval baking dish.

Bake for about 30 minutes, until the mixture is set on top and there is a soft, gooey layer at the bottom. Serve immediately, alone or with light cream or vanilla ice cream on the side.

Magic Cookie Bars

1 1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1 1/2-2 cups semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup sliced almonds

Preheat oven to 350. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan.

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers vocered at room temperature.

Baked Caramel Corn

6 quarts popped popcorn
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Preheat Oven to 250 °. Coat the bottom and sides of a large foil roasting pan, or other pan, with nonstick vegetable spray. Place popped popcorn in the pan. In a heavy pan, slowly melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat and THEN add the baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.

Curry Snick Snack

6 English Muffins
1 c. Black Olives, chopped
1/2 c. Green onion, chopped
1 1/2 c. Grated Sharp cheddar Cheese
1/2 c. Mayonnaise
1/2 tsp. Salt
1/2 tsp. Curry Powder

1. Split english muffins in halves, then cut each half into quarters.
2. Mix together remaining ingredients in a small bowl.
3. Put a tablespoon of the mixture in each muffin quarter.
4. Bake on a cookie sheet at 400 for 10 minutes until cheese is melted and slightly brown.

Serve hot.

Recipe note: the original author of this recipe was unknown to my family, although we knew she had passed on. Thus, these easy appetizers became known affectionately to us as "Dead Ladies". Feel free to call them that - it makes it more fun.

Oven Fried Sweet Potato Wedges

2 lbs. sweet potatoes - cut in wedges

1 tsp. chili powder

1 tsp. dried thyme

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

2 Tbsp. canola oil

Combine seasonings and oil in a plastic bag or large bowl and mix together. Add sweet potato wedges and shake or stir until the wedges are covered.

Spread on sprayed cookie sheets and roast until potatoes are tender and brown. Bake for20-25 minutes at 450 degrees.

Easy and delicious!