Zucchini Fritters

•  abt 1 1/2 lbs. zucchini, (grated and dried well with paper towels)  
• 1 small onion (diced and sauteed)
• 2 cloves garlic (minced and lightly browned with the onions just before the onions are done)
• 1/2 t. kosher or regular salt
• 1/4 c. Parmesan cheese, grated
• 1/4 c. whole wheat flour
• 1 egg
• black pepper (to taste)
• optional (a little fresh basil, minced)
  
•  
• Mix above ingredients together in a bowl.  Put oil in fry pan on medium heat.  Drop the batter by spoonful when the pan is ready and flatten with spoon.  Cook in the oil for about 2 minutes on each side.  Serve warm with sour cream.     
  

Creamy Guacamole (goes well with Turkey and Yam Spicy Tacos)

Ingredients
1 Avocado
1/4 c. Plain Yogurt (I like Dannon or Greek)
2 T. tomato salsa
2 green onions, chopped
2 T. fresh cilantro or parsley, chopped (optional)
1/8 t. salt or to taste.

Cut the avocado in half and remove the pit.  Spoon out the avocado flesh and place into a small bowl.  Mash the avocado, when smooth, add the yogurt, salsa, green onion, cilantro or parsley, and salt to taste.

Exceptional Grapefruit Ice

1 c. sugar
4 c. water
Boil together for 5 minutes
Pour into large bowl and let cool.
Add 2 cans crushed grapefruit (crush with fork)
2 cans crushed pineapple
1/4 c. lemon juice
1 litre ginger ale, sprite or 7-up
Tint green with a few drops of food coloring, if desired
Pour into freezer bags and freeze until ready to serve.

Spinach/Artichoke Dip

1 c. cream cheese
1 c. sour cream
1 c. parmesan
2 t. garlic powder
1/8 t. cayenne pepper
1 t. salt
1/2 t. pepper
10 oz. frozen spinach
1 lb. artichoke hearts

Bake at 350 degrees for 30-40 minutes

Baked Brie, with Apples and Cranberries

½ cup chopped apple

¼ cup slivered natural almonds

¼ cup dried cranberries

1 T. packed brown sugar

¼ t. cinnamon

1 T. butter melted

1 round 8 oz Brie Cheese

1.  Preheat oven to 350 degrees

2.  Combine first 6 ingredients

3.  Cut Brie in half horizontally.  Place one half of Brie, rind side down.  Spoon half of the apple mixture onto bottom half of Brie, spreading evenly.  Top with remaining half of Brie, rind side up.  Spoon remaining apple mixture over top.

4.  Bake 12 to 15 minutes or until cheese is soft and just begins to melt.

Serve with toasted French bread, apple wedges or assorted crackers.

Oriental Lettuce Wraps -- "Villager"

1 lb. Honeysuckle White ground turkey, browned

3 T. Soy sauce

¼ cup Hoisin sauce

2 T. chili paste with garlic

(available in the Asian food section)

2 T. sugar

l bunch chopped green onions

1 cup water

1 T. cornstarch

8-10 large lettuce leaves (bibb, butter or iceberg)

Combine the first 8 ingredients and simmer for 15 minutes.  Transfer mixture to a bowl and place the lettuce leaves on a platter.  Scoop a portion of the mixture onto a lettuce leaf.  Complete the wrap by folding in the sides of the leaf over the filling and rolling up.  Makes 8 to l0 wraps.

Grapefruit Slush -- Lenice

5 grapefruit (remove meat from grapefruit and juice)

1 ½ c. sugar

1 c. water

Raspberries

Boil 1 c. sugar and 1 c. water together until sugar dissolves.  Add grapefruit and juice that has been removed from 5 grapefruits.  Add raspberries.  Freeze.  Spoon into dish and pour ginger ale over top

Ham Stuffed Pastry Shells -- Jenny

Boil 1 cup water plus l/2 cup butter.  Remove and add at once 1 c. flour and ½ t. salt.  Stir until smooth and pulls away from pan.  Add 4 eggs one at a time.  Then stir in 1 c. shredded swiss cheese.  Drop by small teaspoon fulls on greased baking sheet (not too close together)

Bake at 400 degrees for l5 minutes then at 300 for 10 to l5 minutes.  Reduce heat by opening door.  Can raise rack up one.

This makes about 50.  Can double for 100

Boil 2 c. water plus l cup butter.  Remove and add at once 2 cups of lour and l t. salt.  Stir until smooth and pulls away from pan..  Add 8 eggs one at a time.  Then stir in 2 c. shredded swiss cheese.  Drop by small teaspoon fulls on greased baking sheet (not too close).

Bake at 400 for 15 minutes 300 for 10 to 15 minutes.  Reduce heat by opening door.

Remove and cool.

Fillling

1 lb. minced ham                   ¼ lb. minced ham

1 c. sour cream                      ½ cup sour cream

1 c. mayonnaise                     ½ c. mayo

1 c. parmesan cheese             ½ c. parmesan

1/3 c. finely chopped onion      3 T. finely chopped onion

½ t. pepper                           ¼ t. pepper

¼ c. fresh chopped parsley       2 T. fresh, chopped parsley

Carmelized Onion Bruschetta

1 t. butter
1 T. olive oil
1 1/2 t. salt
2 t. brown sugar
2 onions (medium, sliced thin)
1 garlic clove, minced
1/2 c. chicken broth
1 baguette (ask bakery to slice)
1 T. olive oil
2 Roma tomatoes, diced
fresh basil

Heat butter and oil in saucepan.  Add onions and saute several minutes until onions begin to wilt.  Reduce heat to medium low, add salt, sugar, and garlic and saute 30 minutes.  Increase heat to medium high and stir in broth.  Saute until almost completely reduced.  Slice bread into 1/2 inch slices if you haven't already had it cut at the bakery where you purchased it) and place on rack in broiler.  Broil each side until golden.  Remove and top with onions, tomatoes, basil and fresh pepper.  Could add some Parmesan cheese and broil only briefly, watching so they don't burn.