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August 5, 2013
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Plains Edition Recipes 8-3-13


Zucchini Hamb Pie
Delores Hansen, Chappell, Neb.
1/2 lb. Hamburger
4 medium Zucchini
2 Tomatoes, peeled, sliced
1/2 c. Dry bread crumbs
1/4 c. Parmesan cheese
1/2 c. Green pepper, chopped
1 t. Parsley, chopped
1 Tbsp. Onion, minced
1/2 t. Garlic salt
1 t. Salt
1 t. Oregano
Pastry crust
Brown hamburger with onion and dry seasonings. Add bread crumbs mixed with cheese. Line a large, deep pie pan with pastry crust. Slice two zucchini in pan. Add green pepper to meat mixture and add half over the zucchini. Repeat with zucchini and meat. Top with tomato slices, add a bit of tomato juice if the tomatoes are not juicy and ripe. (You may use canned whole tomatoes, sliced.) Top with pastry, cut a small hole and dust with pepper. Bake at 350 degrees for 60-65 minutes.

Zucchini and Rice
Chris Bryant, Johnson City, Tenn.
1 stick Margarine
1 Onion, chopped
1 large Zucchini, sliced
1 c. Instant rice
1 can Tomato sauce
Salt and Pepper to taste
Water to cover
Melt margarine and saute onion until tender. Add zucchini and cook until half done. Add remaining ingredients and mix well. Cook slowly until done, about 20-25 minutes.

Zucchini Squash Fritters
Kay Bedlan, Lewellen, Neb.
2 medium Zucchini, grated
1 large Carrot, grated
1 Egg, beaten
1/2 c. Flour
Mix all ingredients together. Drop by tablespoons into a 1/2 inch of oil in a skillet. Fry until golden brown. Drain on paper towels.




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The Fence Post Updated Oct 17, 2013 09:48AM Published Aug 12, 2013 02:38PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.