Harvest Soup (Carolyn)

My sister made this soup a couple years ago and brought it down and everyone fell in love with it. This uses a TON of stuff out of your garden which most of you are probably picking like crazy right now before everything freezes.

6 cups water
3 potatoes chopped
1 3/4 cup carrots
2 cups celery
3/4 cup onion
4 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. dill weed
3/4 cup butter
3/4 cup flour
3 cups milk
1 1/2 cups chicken broth
3 1/2 cups cheddar cheese, grated
1 cup zucchini, chopped
1 cup crookneck chopped
1 1/2 cups corn
1 cup broccoli*
1 cup cauliflower*

Combine water, potatoes, carrots, celery, onions, broccoli, cauliflower, salt, pepper, & dill weed. Bring to a boil. Add squashes & corn, cover & simmer 15 minutes. In a seperate pan melt butter, add flour, milk, & chicken broth. Stir gently and constently until well combined. Add cheese melt into sauce. Mix with veggies.

*If you don't want to use broccoli & cauliflower just use extra squash.

Cucumbers & Onions

Yes I am doing another garden recipe :) This is a old family favorite, if you haven't tried this and your not sure you'll like it then go buy a bag of salt & vinegar chips and try them. That's the closest thing I could tell you it compares too!!

2 cucumbers peeled & sliced
1 onion sliced
1 c. vinegar
1 c. water
1 Tbsp. sugar
1/2 tsp salt
1/2 tsp pepper

Mix all together except veggies. Stir until sugar is dissolved. Add veggies. Let sit overnight. You can use as many cukes & onions you want.

Zucchini Boats

How many of you are growing a garden? Ok, any of you have more zucchini than you know what to do with? I do I do! Well this is a great recipe my family LOVED!!!

2 med. zucchinis about 8 inches each

1 1/2 lbs. ground beef

1/2 pkg bacon cooked & cut up

1 onion chopped

1 c. mushrooms chopped

1 green pepper chopped

8 oz shredded mozzarella

2 cans cream of chicken soup

parmesan

salt & pepper

butter

Slice zucchini in half lengthwise. Scoop out all pulp but 1/2 inch. Spread with butter and sprinkle with parmesan. Cook for 2o mins. @ 350* Cook everything else together except cheese & soup. When its all cooked add soup. Put all in cooked zucchini and bake @ 350* for 25 mins. covered. Top with cheese and cook for an additional 5 mins.

Grilled Red Cheesy Potatoes- Rhonda B.

I am the kind of gal that's all about summer grilling, along with anything that is fast & easy & these potatoes are so quick & easy but yet so good!! NOTE: This makes a lot of Potatoes you may want to cut back

10 lbs of RED potatoes
1 1/2 Cubes of Butter
1/3 C.California Style Coarse Grind Blend
Salt & Pepper
1 LG Block Velveeta Cheese

Take two pieces of tin foil to double the strength & make a grilling bag. Take your desired amount of Potatoes wash thoroughly DO NOT PEEL & dice them up into medium sized chunks, place all the chunks into grilling bag, add all butter & as much California Blend & Salt & Pepper as desired. Cook on Low/Med Heat for about 1/2 hour maybe 45 Min Open grill bag & check Potatoes to see if they are soft all the way through. When soft cut Velveeta in LARGE chunks and place over top of Potatoes & reclose bag until cheese if fully melted. Serve up Potatoes.

Good Eating!!!

~YadaMae~

Fried Zucchini & Squash

Man what a summer we have had. As you already know its baseball, baseball, baseball every night then the city rec league ends we take a family vacation for 1 week to Sunny & Hot California (soooo nice). The day we return we start up All Stars in baseball. The following day I did a Relay for Life, cancer is something that has effected everyone in one way or another. I would highly recommend everyone to participate in a Relay for Life once in there life. It really opened my eyes and was very touching!!! I walked for my family that has passed on from cancer who I truly miss. I also walked for those SURVIVORS in my family who I love so much and I am so glad there still here!!! So I am now revived and cooking again. I hope your all having a great summer!!!


Now here is a great recipe for all those who have gardens sprouting!! I know I get lots of zucchini so be ready for more zucchini recipes! (Sorry about the pic i had to use my cell phone)


2 small zucchinis (about 2 1/2 cups)
2 small crooknecks (about 2 1/2 cups)
1 tbsp olive oil
2 tsp soy sauce
1 tsp teriyaki sauce
1/2 tsp garlic salt
1/8 tsp pepper

Cut veggies in chunks. Put olive oil & veggies in a pan. Mix remaining ingredients together. Pour over veggies. Continue cooking until veggies are tender crisp

Horseradish Scalloped Potatoes (Make it Fast, Cook it Slow)

Ok Ok so this doesn't sound very good right! Especially to those that don't like horseradish HOWEVER you don't really taste the horseradish. This is a very creamy potato and every time I have served it I have had rave reviews and people have no idea what is in it!!! It calls for extra hot and it was not hot when done but you can use any prepared horseradish.

3 lbs. red potatoes (washed and sliced no need to peel)* I have used brown potatoes too
cooking spray
2 cups heavy whipping cream
3 Tbsp. prepared extra hot horseradish (regular not the creamy kind)
1/4 tsp. ground nutmeg
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 c. shredded Parmesan cheese (optional)

Use a 4 quart crock pot. Scrub the potatoes well and cut into 1/4" slices. Layer into a removable stoneware you sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of potatoes. Stir. Cover and cook on low for 6-8 hour, high for 4 hours, or until the potatoes are fork tender. Garnish with shredded Parmesan.

Yields: about 6 adult servings