Cucumber Salad

Submitted by Julie Twitchell

Our family was introduced to this years ago at a family party. They are really yummy. A great way to get a veggie in without the ranch :) We have this at least once a week and my kids usually eat more than I do. And lately, we have been eating it for lunch too.

cucumbers
Nakano Roasted Garlic Vinegar

Just peel your cucumbers and cut them into 1/4 inch disks. Put in a bowl and pour the vinegar over the top(the cucumbers do not need to be submerged). These are not good the next day, so eat up.

Cook's Note: I have never seen another brand with the roasted garlic flavor. Last time I was at Winco, they had these for less than $2, which is way better than Smith's $3 price. Walmart does not carry this flavor yet, but Harmon's has it. Enjoy!

Fried Zucchini

We picked our first zucchini on Saturday. We wondered what to do with it. It wasn't really big enough to make bread or anything, so we decided to fry it. I have never fried zucchini before, but it was delicious. I found the recipe from the Food Network from Giada De Laurentiis.

olive oil, for frying
1 3/4 Cup freshly grated Parmesan cheese
1 1/2 Cup Panko (Japanese breadcrumbs)
3/4 tsp. salt
2 large eggs
3 medium zucchini, cut into 1/4 inch disks
flour--for dusting the zucchini

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until the deep-fry thermometer registers 350 degrees.
• Put 1/2 cup flour in a small bowl. (You won't use all of this.)
• Stir 1 1/2 cups of Parmesan, the Panko, and salt in a separate medium bowl to blend.
• Whisk the eggs in another medium bowl to blend.
• Work in batches, dip the zucchini in the flour and shake off the excess. Then dip in the egg and allow the excess egg to drip back into the bowl. Coat the zucchini in the Panko mixture, patting to adhere and coat completely. Place the zucchini on a baking sheet.
• When the oil is hot, working in batches, fry the zucchini disks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
• Arrange the fried zucchini on a platter. Sprinkle with remaining Parmesan cheese. Serve with ranch or marinara sauce.

Printable Version

Cookies N Cream

Submitted by Julie Twitchell

4 Cup whipping cream
4 Cup Half and half
2 Cup sugar
1/4 tsp. salt
2 tsp. vanilla
1 pkg. vanilla instant pudding(large box)
10-12 Oreos quartered or crushed

Mix together all ingredients except Oreos; church for about 25 minutes. Then add cookies and finish churning until machine stops. Transfer to freezer for 30 minutes. Makes 4 quarts.

Cook's Note: You can half this recipe for a smaller batch. You can also substitute the whipping cream with more half and half or whole milk or even 2% milk. And you can try different flavors of pudding. Example: chocolate pudding with mint cookies or even add candy instead of cookies.

Strawberry Ice Cream

Demonstrated by Michelle Tolman

1/2 gallon of strawberry milk (Chugs has a good flavor)
1 small container of Cool Whip
1 can sweetened condensed milk
1 Cup fruit (fresh or frozen--if using frozen, thaw first and mash)

Mix together and churn until mixer stops. Rotate ice and salt, ending with salt.(1/4 cup rock salt for every 4 cups of ice) When the mixer stops, let it sit in ice water for 30 minutes, covered with a heavy towel.

Cook's Note: I used a berry mix and it was delicious.

Raspberry Ice Cream

Demonstrated by Kelly Cram

4 pkg. frozen raspberries (10 oz. each) mashed
1 Cup boiling water
1 small pkg. raspberry jello
3 Cup sugar
3 TB lemon juice
2 quarts of Half n Half

Thaw raspberries. Mash in a large bowl. Pour boiling water over jello in a separate bowl. Add sugar and mix until dissolved. Pour over berries. Pour ingredients into a 5 quart ice cream machine. Add half n half and freeze. After ice cream machine stops, pack with ice and let set for 2 hours.