Small Fry & Co.

This week:

PICKED: 2 (crazy only two zucs-my one poor plant is suffering in our heat-but the 3 new plants are looking great)

GAVE AWAY: None (well actually 1 in the form of a casserole-see below)

USED: 3

RECIPES:

Zucchini Casserole (this makes me think of my mom and home and it always will)

*Increase or decrease this according to your likes-this recipe makes a 9x13 pan

2 -3 small zucchinis cut into 1/4's and then sliced into 1/2" thick pieces

2-3 carrots peeled and sliced into thin circles

1/2 cup onion chopped fine

6 tbsp butter

2 1/4 cups croutons

1 can cream of chicken soup

1/2 cup sour cream

*optional 2 chicken breasts cooked and chopped

Cut and prepare zucchini and carrots.  Steam until partially soft and cooked.

In a large saucepan melt butter.  Saute onion in butter until soft.  Add soup and sour cream.  Add 1 1/2 cups croutons.  Add steamed veggies and stir (add chicken also if including it).  Spread into a greased 9x13 pan.  Top with remaining croutons.  Bake @ 350 for 30-40 minutes.  NOTE: it is not that great as a left over-plan accordingly.

Zucchini Cookies

2 cups sugar

1 cup softened butter

2 tsp bkg soda

2 tsp cinnamon

2 cups raisins (we use chocolate chips)

2 cups peeled and shredded zuc

2 eggs beaten

4 cups flour

1 tsp cloves

1 tsp salt

Cream together butter, sugar and eggs.  Add all remaining ingredients and stir.  Drop by the spoonful onto a greased cookie sheet.  Bake at 375 for 12 mins.  NOTE: these are best hot and fresh. 

ROLLOVER: 7

TOTAL TO DATE: 19