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Aries Recipes

Marinated Tomatoes

1/2 c. finely chopped dill pickle
1 tbsp. dried onion flakes
1 tbsp. dried parsley
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. olive oil
1/4 c. vinegar
1/4 c. dill pickle juice
1 c. Italian salad dressing
3 lg. garden fresh tomatoes, peeled & thickly sliced
Lettuce leaves

Combine all ingredients except tomatoes and lettuce. Pour over tomatoes in a glass container. Cover and chill several hours. Remove carefully with a slotted spoon and serve on lettuce leaves. May substitute 2 (16 oz.) cans asparagus spears, drained, if good fresh tomatoes are unavailable.

Stuffed Tomatoes

1 lg. green pepper
4 firm, red tomatoes
Lettuce leaves
1 lb. (1 can) asparagus tips
French dressing

Wash and cut pepper into slices, crosswise, to form 1/4 inch rings. Discard seeds. Pierce tomatoes at stem with fork, dip into boiling water, lift out, peel, chill and cut in half, crosswise. Place on lettuce, cut side up. Lay 4 or 5 asparagus tips side by side in center of each tomato half. Slit pepper rings and place across the top of asparagus to meet the sides of the tomato forming a handle to the tomato basket. Serve cold with French dressing.

Cherry Stuffed Tomatoes

24 cherry tomatoes
1/4 c. dry cottage cheese
1/2 med. cucumber, shredded & drained
1/4 tsp. salt
Dash dried dill weed
Dash pepper

Cut small slice off bottoms of cherry tomatoes so they will sit flat. Cut thin slice from tops of tomatoes. With small melon baller, or spoon, carefully scoop out centers of tomatoes; discard centers. Sprinkle inside with a little salt and pepper. Invert and chill. In a small bowl combine cottage cheese, shredded cucumber, salt, dill weed and pepper. Cover and chill. To serve, spoon a small amount of cottage cheese mixture into each cherry tomato.

Stuffed Tomatoes

8 tomatoes (round & hard)
2/3 lb. ground pork or beef
3 oz. sm. shrimp
1 tbsp. chopped water chestnuts
1 tbsp. wine
1 tbsp. salt
1 tsp. ground pepper
2 tbsp. soup stock
1/2 c. oil
2 tbsp. sugar
3 tbsp. soy sauce
1/2 c. water

Chop the shrimp and ground pork finely and put into a bowl. Add chopped water chestnuts, 1 tablespoon of wine, 1 tablespoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of soup stock and 1 teaspoon black pepper; mix well. Blanch the tomatoes. Cut each tomato through its center to form semi-spheres. Scoop out the seeds and pulp with a spoon. Sprinkle a little cornstarch on the inside of the semi-sphere. Then put the pork and shrimp mixture into it. Level the filling to the top of the semi-sphere. Heat 1/2 cup of oil in a frying pan and place the filled tomatoes meat side down into it and fry until the meat side becomes brown. Remove and arrange in a bowl, meat side down. Add 2 tablespoons of sugar, 2 tablespoons of soy sauce and 1/2 cup of water and mix onto the tomatoes. Place them in a boiling steamer for 20 minutes. Pour the liquid from the steamed tomatoes bowl into a small saucepan. Make a paste by mixing 2 tablespoons of cornstarch with 1 tablespoon of water. Stir into liquid and cook until thickened. Arrange tomato balls on a serving plate and pour sauce over it and serve hot.

Beef Casserole

2 lb. round steak, cut in serving pieces
1/2 c. chopped onion
1/2 c. corn oil
3 lg. potatoes
1 bay leaf
1 can diluted tomato soup or mushroom soup

Roll steak in flour and brown in oil. Add salt and pepper to taste. Place steak in a large casserole. Sauté onion in fat and spread over meat. Add peeled potatoes cut in half to meat and onions. Add bay leaf and diluted soup. Bake at 350 degrees for 1 hour covered.

Swiss Steak

1 lb. lean top tenderloin steak, trimmed of ALL fat
1 c. tomato juice or stewed tomatoes
1 lg. onion, sliced thin & separated into rings
1 lg. green pepper, sliced thin in rounds
Salt & pepper to taste

Spray nonstick skillet with cooking spray. Add steak and brown each side. Pour off or blot away any fat. Return meat, add remaining ingredients. Simmer until done to desired doneness. *May be transferred to baking dish and cooked in oven if so desired. Makes 4 servings - 1/4 pound each.

Zucchini Bread

3 eggs
1 c. vegetable oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla
Chopped nuts (optional)
3 c. flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. baking powder

Preheat oven at 325 degrees. Beat eggs until light. Add oil, sugar, zucchini and nuts, if desired. Combine flour, baking soda, salt, cinnamon, and baking powder. Add egg mixture and mix until well blended. Pour batter in loaf pans. Bake at 325 degrees for 1 hour. Makes 3 loaves.

Crock Pot Zucchini Bread

2 eggs
2/3 c. vegetable oil
1 1/3 c. zucchini, peeled and grated
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 c. chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.

Mock Apple Pie

6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1-1/4 c. sugar
1-1/2 tbsp. flour
1-1/2 tsp. cream of tartar
1-1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.

Zucchini Crisp

6 to 8 c. peeled, sliced and seeded zucchini
1/2 c. sugar
1/4 c. lemon juice
3/4 c. water
1 tsp. cinnamon
1 c. oats
1 c. brown sugar
1 1/2 c. flour
1 c. margarine
1 c. nuts, optional

Combine zucchini, sugar, lemon juice, water and cinnamon in a saucepan. Simmer for 15 to 20 minutes. Pour into 9 x 13 inch buttered pan. Combine oats, brown sugar, flour and nuts; cut in margarine and sprinkle over top of zucchini. Bake degree oven 40 45 minutes.

Zucchini Brownies

1/3 c. butter OR margarine
1 c. brown sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 tbsp. cocoa
1 tsp. nutmeg
1/4 tsp. baking powder
1 c. flour
1/2 c. nuts, chopped
1 c. zucchini, finely chopped
Chocolate chips

Cream butter, brown sugar, egg and vanilla until light and fluffy. Sift together cinnamon, cocoa, nutmeg, baking powder and flour. Add to butter-sugar mixture. Beat in (by hand) nuts and zucchini. Put into greased 9 x 9 inch pan. Sprinkle top with chocolate chips. Bake at 350 degrees for 25-35 minutes. Cool and cut into squares.

Zucchini Sticks

3 med. zucchini
1/2 c. wheat germ
1/2 c. finely chopped almonds
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 c. margarine or butter, melted

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Preparation time: 30 minutes. Serves: 6.

Zucchini Frittata

5 med. zucchini, sliced 1/8" thick
2 tbsp. minced onion
1 sm. clove garlic, chopped
3 tbsp. butter
1 tbsp. olive oil
5 slightly beaten eggs
1/2 c. grated Parmesan cheese

Cook first 3 ingredients with butter in heavy saucepan until almost done. Transfer to casserole dish oiled with olive oil and add eggs and cheese. Garnish with buttered crumbs, if desired. Bake at 300 degrees for 30 minutes or until slightly browned. Serves 6-8.

Glazed Apple Slices

4 tbsp. (1/2 stick) butter
4 tbsp. sugar
2 Cortland apples, cored, seeded, and
cut into slices

Turn on the broiler. In a sauté pan with a flameproof handle, heat the butter over high heat until it melts, swirling the pan several times so the butter doesn't burn. Add the sugar, stir, and cook over high heat for 1 minute. Add the apple slices and cook on each side for 2 minutes, watching them carefully. Transfer the pan to the broiler and broil for 30 seconds or just until the apples are nicely glazed. Remove the apples from the pan and serve at once. Serves 4.

Apple Crisp

4 c. apples (chopped)
1 tbsp. lemon juice
1/3 c. flour
1 c. oatmeal
1/2 c. brown sugar
1/2 tsp. salt
1/3 c. melted butter

Put apples in dish and spread rest of mix over apples. Bake at 375 degrees for 30 minutes.

Fresh Apple Cake

3 c. apples, sliced
2 c. sugar
2 eggs, well beaten
1 tsp. vanilla
1 1/4 c. Wesson oil
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
3/4 c. pecans (opt.)

Mix first 5 ingredients and set aside. Mix dry ingredients. Blend with apple mixture. Pour into greased pan and bake at 325 degrees for 1 hour.

Scalloped Apples

6 apples, thinly sliced
1/4 tsp. cinnamon
1/4 tsp. salt
1 tbsp. lemon juice
1/4 c. water

Place apples in bottom of buttered casserole dish. Mix the remaining ingredients in a measuring cup and pour over apples. In small bowl, mix, with a fork:

3/4 c. brown sugar
1/3 c. butter
1/4 c. flour

Spread over top of apples. Bake 30 minutes at 400 degrees.

Ada Mae's Old Fashioned Apple Pie

3 c. unbleached all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
6 tbsp. ice water
1 c. vegetable shortening
2 1/2 lbs. tart apples (about 5 lg.)
2/3-1 c. sugar, to taste
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. heavy cream

Combine flour, baking powder and salt; stir to mix well. Remove 1/2 cup of the mixture to a small bowl; mix with water until smooth. Cut shortening into remaining flour mixture until it resembles coarse meal; mix in flour/water mixture until well blended. Shape into ball. Wrap in wax paper and refrigerate while preparing apple filling. Core, pare and slice apples. In a small bowl combine sugar, cinnamon and nutmeg. Divide pastry in half and roll out each between 2 sheets of wax paper. Fit one circle into the pie plate. Sprinkle some flour in the bottom of the pie shell then add half the apples and sprinkle with half the sugar mixture. Add the rest of the apples and sprinkle with the remaining sugar mixture. Moisten edge of pastry with water. Cover with second pastry circle. Press edges together. Trim pastry and shape. Brush top with cream. Bake in preheated hot oven, 400 degrees, for 50 to 60 minutes or until apples are tender. Cool on wire rack.
Source: Ada Mae's Old Fashioned Recipes

Apple Cookies with Glaze

2 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
1 1/2 c. brown sugar, firmly packed
1/2 c. shortening
1/4 c. milk
1/2 tsp. nutmeg
1/4 tsp. cloves
1 egg
2 c. pared apples, finely chopped
1 c. walnuts, chopped
1 c. raisins

Preheat oven to 400 degrees. Sift flour, soda, spices and salt. Set aside. Beat shortening, sugar and egg. Stir in flour mixture alternating with apples and milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake 10 minutes until golden brown. Brush tops with vanilla glaze while still warm.

VANILLA GLAZE
1 c. powdered sugar
1/2 tsp. vanilla
1 tbsp. butter, melted
1 1/2 tbsp. hot milk

Apple Crunch

4 c. pie apples
1/2 tsp. cinnamon
1/2 c. sugar
1/2 c. butter
1 c. flour
1 c. brown sugar

Fill buttered square pan with apples, peeled and sliced thin. Cover with sugar and cinnamon. Mix flour and brown sugar, cutting in butter until mixture resembles coarse meal. Spread over apples and bake slowly for 1 hour at 325 degrees. Serve with favorite topping.

Recipes for other sun signs