KALE WITH GARLIC AND BACON
SERVES 8  Active time: 50 min 
          Start to finish: 1 hr
Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealing/y bright color and is gentler in flavor than if it had been slow-cooked.
2l/2 lb kale (about 4 bunches), tough stems and center ribs cut off and discarded                   
10 bacon slices 1/2 lb), 
cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water
>Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.
>Cook bacon in a wide 6 to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.
Cooks' note:Large kale leaves are easier to cut in the manner described in this recipe. If all you can find are small leaves, just coarsely chop them.
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GREEN BEANS WITH LEMON AND PINE NUTS
SERVES8    Active time: 30 min 
           Start to finish: 30 min
Despite the fact that they require few ingredients and little effort, these beans always get raves.
1-1/2 Ib green beans, trimmed and cut diagonally into 1/2-inch pieces                    
l/4 cup pine nuts, toasted                                                                                         2 tablespoons finely chopped fresh flat-leaf parsley                                               l-l/2 teaspoons finely grated fresh lemon zest                                                          4 teaspoons extra-virgin olive oil
]Cook beans in a 4-quart saucepan of boiling salted water  until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
Cooks' note:
Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
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HOT PEPPER JELLY

8 Large Green Peppers
6 Medium Hot Red Peppers or Jalapeno Peppers

6 Cups Sugar

1 1/4 Cups White Vinegar

1/2 tsp. Salt

1 6-oz. Bottle Fruit Pectin

4 Drops Green Food Color

With food grinder, using fine disk, grind green peppers and 
hot peppers into colander over  a large bowl. If necessary, with spoon, gently press ground peppers to drain 2 Cups pepper liquid into bowl. (Reserve ground peppers and remaining liquid to make Hot Pepper Relish.) In 7-quart saucepot, mix well sugar, vinegar, salt and the 2 Cups liquid from ground peppers. Over high heat, heat mixture to boiling; boil rapidly 10 minutes. Stir in fruit pectin and green food color to tint a pretty color; continue boiling 1 minute, stirring constantly. Remove saucepot from heat; with metal spoon, skim off foam. Immediately ladle mixture into glasses to within 1" of top. Into each, quickly pour 1 Tbsp. hot paraffin to make l/8"-thin layer to cover jelly completely, spreading paraffin with tip of spoon so it touches all sides of glass.

Let stand until paraffin hardens and jelly cools;

Cover glasses with lids. Store unopened jelly in cool, dry place to use within 1 year. Makes about seven 8-oz. glasses. 
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TIP
For anyone that has more sweet peppers than he can use: Slice peppers, put -in 'blender with small amount of water and blend to dice stage. Drain well and freeze in muffin tins. After they are frozen, package in plastic bags and label—they won 't freeze together.

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HOT SQUASH RELISH

Preparation of  Squash:
5 tbsp. salt

10 c. shredded squash

Put salt on squash and let set for 4 or 5 hours. Drain squash thoroughly.

Liquid:
4 c. shredded onion
2 bell peppers, chopped

1 7-oz. can pimientos, chopped

2 ¹/2 c. vinegar

4 c. sugar

6-8 hot peppers, or to your taste*
1 tbsp. dry mustard
1 tbsp. turmeric
1 tbsp. cornstarch
1 tsp. nutmeg
1/2 tsp. black pepper

*Can slit the peppers and insert them on toothpicks. Cook with rel­ish until it suits your taste—then remove peppers and discard.

Mix sugar, vinegar and dry ingredients and let boil 1 minute. Add drained squash and chopped vegetables. Bring to a boil; reduce heat and simmer 40 minutes. Pack in jars and seal. Makes 7 pints.

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 SQUASH BAKE

2 yellow squash, sliced

1 zucchini, sliced

1 large tomato, peeled and cut into wedges

1 small onion, sliced and separated into rings

1 teaspoon dried whole basil

Vegetable cooking spray

2 tablespoons grated Parmesan cheese

Combine vegetables and basil in a 1¾ quart casserole sprayed with cooking spray; toss lightly.

Sprinkle with cheese. Cover and bake at 350º for 25-30 minutes or until done.  Yield: 6 servings

(about 35 calories/serving)
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Squash Fritter

2 cups grated raw squash
½ tsp. Grated onion

2 tsp. Sugar

6 tbsp. Flour

1 tsp. Salt

Few Grains Pepper

Beat 1 or 2 eggs   and   add  to     squash. 
Add   2 tsp. melted   butter.

Drop    by   tbsp. full   on oiled   griddle.  

           Cook   on   both   sides until delicate brown.
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 SQUASH PICKLES
8 cups sliced squash
3-4 sliced onions
3 green bell peppers
2½ c. sugar
2c. vinegar
2 tsp. Mustard seed
2 tsp. Celery seed
½ tsp. Tumeric

Place layer of squash, onions and peppers;
sprinkle with salt and let stand 1 hour.
Drain.  Mix other ingredients and heat.
Pour over squash and let come to boil.
Put in jars and seal.
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Stuffed Zucchini

2-8  Ball zucchini

1 small tomato finely chopped
(6-8 cherry tomatoes work well)

1 small onion finely chopped   
½ clove garlic minced                         

2 T. olive oil (can substitute vegetable oil)

½ t. Italian seasoning

½ c. dry bread crumbs or crushed salad croutons

¼ c. parmesan cheese    
½ t  salt                                 
¼ t pepper


Cut stem end off squash and scoop out flesh leaving ¼" shell.  Put shells upside down in a microwave safe pan with approximately ½ inch of water in the bottom. Cover with plastic wrap and microwave on high for approximately 5 minutes or until shell is tender. — (check at 2 minutes)

Saute onion till transparent in a skillet with 1 T. olive oil. Add minced garlic and saute for 1 minute.  Finely chop removed flesh and add it and remaining 1 T. olive oil to the skillet with the onion and garlic.  Cook for about 5 minutes until water from the squash has evaporated.  Mix with remaining ingredients reserving 1 T. of breadcrumbs & parmesan cheese.  Fill the hollowed out shells with mixture. Top with reserved bread crumbs & cheese.  Place in baking dish and bake in 375 degree oven for 25 to 30 minutes.  2 Servings.

Substitute mozzarella or provolone cheeses for the parmesan cheese.  Or add a little crab meat or salad shrimp to the mixture before stuffing shells for a complete meal.

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TIP
Easy way to peel garlic - put clove on cutting board and position side of knife blade on top and hit it with the heel of your hand.  The peeling will come right off and you can easily mince your garlic clove.

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             YELLOW SQUASH

4 Cups Yellow Squash, cooked and drained
1 Onion, chopped
Salt and Pepper
1 Stick Butter
1-2 Eggs
Paprika, Bread Crumbs, Cheddar Cheese

Add all ingredients except bread crumbs and cheese

Pour into dish. Sprinkle with bread crumbs and cheese.

Bake at 350 for 30 minutes.
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  SQUASH CASSEROLE

1 pkg. Pepperidge Farm Dressing

1 Stick Oleo or Butter

1½ to 1 lbs. Squash (yellow or mixed)

2 Medium Onions

Salt

1 Can Cream of Chicken Soup

1 Can Water Chestnuts, chopped

1 Small Can Pimento, chopped

1 8-oz. Carton Sour Cream

2 Cups Grated Cheddar Cheese

Melt oleo, add dressing and mix. Set aside.Cook squash, onions and salt until tender and drain, Mix the soup, water chestnuts, pimento and sour cream and fold into squash mixture. Layer half of the dressing mixture in baking dish. Add squash next. Add grated cheese and top with remaining dressing mixture. Bake until hot at 350°. Can make ahead and bake the next day.

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  CABBAGE SALAD / METHODIST SLAW

Shred:                                   Sprinkle on Top:
4 pounds Cabbage                 1/2-2 Cups Sugar or Splenda
1 Onion                                  Salt & Pepper
1 Green Pepper                      Cover and refrigerate overnight

The next day drain off any liquid.
Dressing:
1 cup Vinegar                       
1/2-1 Cup Oil                       
1 tsp. celery seed
1 tsp. dry mustard

Stir well and heat to rolling boil.  Pour over cabbage. Cover at once.
Let stand in refrigerator at least 4 hours.  Will keep for weeks.
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                            ZUCCHINI  CAKE

3 Eggs                                      
1/2 tsp Baking Powder

2 Cups Sugar / Splenda       
1 tsp Salt

1 Cup Oil                                  
2 Cups Chopped Squash
2 Cups Flour                           
3 tsp Vanilla

2 tsp Baking Soda                  
1 Cup Chopped Nuts

3 tsp Cinnamon

Beat at high speed eggs, sugar and oil.  Sift together and add to sugar mixture, flour, soda, cinnamon, baking powder and salt.  Then add squash, vanilla and chopped nuts.  Pour into a greased and floured bundt pan.  Bake at 350 for one hour.
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       Quick Homemade Salsa

 4 scallions (green onions) with stems          

    or 1 med. onion, peeled & quartered      

1 clove garlic, peeled & quartered              

3 medium ripe tomatoes, cored & quartered       
1 Tbsp. balsamic or wine vinegar
1 tsp. ground paprika
1 tsp. each salt & sugar
 1 Tbsp. lemon or lime  juice

 Finely chop onion and garlic.
Add tomatoes, paprika, salt, sugar and lemon or lime juice.
Add vinegar and mix to desired consistency.

 Serve immediately with tortilla chips.

 Cover and refrigerate leftover salsa; use within 1 day. About 1-1/2 cups salsa.

* Add 1/8 to 1/4 tsp. ground cayenne red pepper, in addition to paprika, if medium-hot or hot & spicy salsa is desired.
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                      Grilled Corn on the Cob

Soak it in water for 15 minutes (with husks and silks still on),
Put it on a hot grill,
Turn it every 5 minutes for 20 minutes.
Peel back the husks, (the silks will come off easily),
Butter if want.
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                                  ZIPLOC OMELET 
Write name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2). 
Shake to combine them. 
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.Open the bags and the omelet will roll out easily. 
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Classic Mandarin Orange Salad      

Prep: 10 min.    Makes: 4 servings

 7 oz. Organic Baby Spinach, or other Salad Blend

 I can (11 or 15 oz ) DOLE Mandarin Oranges,  drained

1/2 cup sliced ripe olives

1/2 cup sliced red onion  -

1/2 cup balsamic vinaigrette

1/4 cup crumbled feta cheese

Put spinach or salad blend, mandarin oranges, olives and onion in large serving bowl

Pour vinaigrette over salad; toss to evenly coat. Top with feta cheese.

Per Serving:

229 calories, 20g fat (2g sat.), 6mg cholesterol, 748mg sodium 12g carbohydrate, 4g protein

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