Sunday, January 31, 2016

Baked Zucchini Fritters

Submitted by Gavin

This is a little involved and has a few steps.


4 lbs of fresh zucchini
(this may seam like a lot but it will make sense later)
4 Cloves of garlic (finely diced)
1 Small white onion (finely diced)
1 Red pepper (finely diced)
Cayenne pepper (finely diced)
4 Eggs
1 tbsp Sour Cream
1/2 cup Bisquick
1/8 cup grated Parmesan Cheese
1/4 tsp Ground Pepper
Shredded Cheddar Cheese


Step #1
Grate all of the zucchini.
In a bowl, mix zucchini, diced garlic, onion, red & Cayenne Pepper.
Cover and microwave on high for ten minutes. 
Stir, drain and cover, let sit until cool.
Step #2
Once it has cooled you have to squeeze as much liquid out as you can.
*I use cheese cloth.  A thin kitchen towel or a cut up old white t-shirt will work well too. Put a pile in the center, pull up the sides and twist the top until liquid stops draining through. You will never get out all the liquid but it should be a nice firm ball when you are done. You should end up with about 3 cups of the veggie mix.
Place the mix in a large bowl.
Step #3
In a separate bowl whip together the eggs and sour cream until smooth.
Fold that into the veggie mix until it is evenly distributed.
Fold in grated Parmesan Cheese and black pepper.
Sift in Bisquick and fold  until smooth.
*Refrigerate for at least 1 hour.before baking.
On a sprayed cookie sheet put a 1/4 cup mounds and flatten them to about a 1/2 inch. place them about 1/2 inch apart. They don't spread much.

Place a small pile of shredded cheese on each (optional)
Preheat oven to 350ยบ
Bake for 25 minutes, or until cheese is golden brown (time may vary)

Saturday, December 19, 2015

Bigfatty's Sausage Balls

Submitted by Bigfatty


1 lb HOT breakfast sausage roll
1 lb sharp shredded cheddar cheese
3 cups Bisquick
dash or two of Worcestershire sauce (depending on taste)


Mix all ingredients by hand (I add one cup of Bisquick at a time)  LOTS of combining.

Roll into balls (about 1”)

Bake at 375 degrees for 15 minutes

Can be frozen.

I usually make a double recipe with 1 lb REGULAR and 1 lb HOT so they aren’t too spicy.

Never-Fail Pie Crust

Submitted by KCnDenver


3 c. sifted flour
1 c. lard
1 tsp. salt
1 egg, well beaten
1 tsp. vinegar
5 tbsp. water


Mix flour, lard and salt together.
Mix beaten egg, vinegar and water together.
Add egg mixture to four mixture.
Yield: 3 crusts.

Sunday, December 13, 2015

Black Bean Vegetable Soup

Submitted by: Mike Perry AKA mrmike1972
This is a recipe I cut out of a newspaper when I was in my teens and tried out, Soooooo good.  I’ve held on to it for about 30 years!


1  Tablespoon vegetable oil (15ml)
1  Onion chopped
1  Clove of Garlic chopped fine
2  Carrots chopped
2  Teaspoons chili powder (10ml)
1  Teaspoon ground cumin (5ml)
4  Cups Vegetable stock (1L)
2  14oz cans of black beans rinsed and drained (398ml)
1  7oz can of corn kernels (200ml)
⅛ Teaspoon cayenne pepper or to taste (0.5ml)
1  10oz can of stewed tomatoes (284ml)
4  Tablespoons chopped fresh parsley (45ml) optional


In a large heavy saucepan heat oil over medium heat.  Add onion, garlic and carrots.  Salute for 5 minuets or until the onion is tender stirring frequently.  Add chili powder and cumin, cook for 1 min. stirring constantly.  Add vegetable stock, 1 can of black beans, corn and cayenne pepper, bring to a boil.  Meanwhile in a food processor or blender puree together the other can of black beans and stewed tomatoes, then add to the large heavy saucepan.

Reduce heat and simmer for 10 to 15 min. or until the carrots are tender.  Optionally garnish with the freshly chopped parsley.

Makes 4 servings

Saturday, December 5, 2015

Shrimp Dip

Submitted By BigFatty

8 oz. Cream Cheese
16 oz. Sour Cream
1 package Good Seasons Italian dressing mix
1 small can of tiny shrimp (drained)

Mix all ingredients, adding shrimp last.  Serve cold with crackers. 

Grape Salad

Submitted By BigFatty

8 oz. Cream Cheese
8 oz. Sour Cream
1/2 cup sugar
1 teaspoon vanilla
Blend with mixer until smooth.

1/2 cup pecan pieces
1/4 cup brown sugar
red or green grapes

layer grapes, then cream cheese mixture, then pecans and brown sugar.  Repeat until all ingredients are used. 

Little Ham Biscuits

Submitted By BigFatty

2 pounds SHAVED ham (the deli will hate you)
1 pound shreaded swiss cheese
2 Tablespoons of yellow mustard
2 sticks of BUTTER
3 Tablespoons of Poppy Seeds
1 small-medium onion (chopped fine)
1 Tablespoon Worchester Sauce
4 pans of small rolls

Melt butter and add onion, mustard, Worcester sauce and poppy seeds.

Slice tops off full pan of rolls (an electric knife is helpful).

Generously coat bottoms (still in tray) with butter mixture.

Spread ham and cheese onto coated roll bottoms.

Return roll tops.  Can be made in advance and frozen for future use if needed.

Bake at 350 for 15 minutes (thaw first if frozen).

Cut into individual rolls and serve warm.  Again, an electric knife make this much easier.