HAYSTACKS

HAYSTACKS (TACO SALAD) MAKE THEM ANYWAY YOU LIKE.

FRESH PICO DE GALLO WITH YELLOW AND RED TOMATOES. I THINK MANGO WOULD BE GOOD
TOO IF YOU DIDN'T HAVE YELLOW TOMATOES.

MY HAYSTACK (GRILLED VEGGIES, FRIED TOFU, BLACK BEANS, ROMAIN AND CABBAGE, FRESH PICO DE GALLO, FRESH AVACADO ALL ON TOP OF CORN CHIPS.

EGG ROLLS AND FRIED RICE

So I saw these egg roll wrappers in the produce section at the store. I can make my own egg rolls. I think I have done this years ago. It was very easy.

THE FILLING

First I shredded a small zucchini, 1/4 head of cabbage, 1 carrot, 1 mushroom and 1/2 small onion. I shredded them in my food processor. Then....I sauted the veggies in a little olive oil. When they were tender I added a TBSP of soy sauce.

Set them aside and let the filling cool.

THE RICE

2 cups rice
4 cups water
1 TBSP oil
1 tsp salt
boil rice on med-high heat, then turn down and simmer
Stir occasionally.
After about 15-20 min. the water should be absorbed into the rice. 
Check the rice to see if it is tender.
Turn off heat and set aside.

PREPPING THE FRIED RICE

In a separate skillet, Saute 1 chopped carrot and 1 chopped onion in a tsp of olive oil.
When these veggies are tender, add the cooked rice and 2 TBSP butter.
Continue to saute rice on med-low heat. Add half bag frozen peas.
Stir and add more butter until peas are cooked.

EGG ROLLS

Drain off liquid on the sauteed veggie mixture. Put 2 TBSP of filling in each egg roll wrapper.
face the wrapper corner ways toward you. Fold a corner over the mixture and then fold the sides in.
Finally wet the last corner with a little water and fold it up over the mixture and seal it in. The instructions are right on the package with pictures. :o)

PLACE FILLING INTO THE WRAPPER CORNER FACING YOU.

SAUTE CARROTS AND ONION FOR THE FRIED RICE

THE SAUCE: BLEND ONE LARGE JAR OR CAN ROASTED RED PEPPER WITH A CAN OF PINEAPPLE JUICE OR A CUP OF YOUR FAVORITE JAM. I USED CHERRY JAM. ADD SOME HEAT WITH SOME RED PEPPER FLAKES OR HOT SAUCE. SIMMER UNTIL HOT.

NASOYA EGG ROLL WRAPPERS

FRIED RICE WITH PEAS, CARROTS AND ONION

LET'S BAKE THEM AT 400 FOR 18 MIN. TURNING ONCE. SORRY I FORGOT A PICTURE OF THEM WHEN THEY WERE DONE. THEY GOT CATERED TO SOMEONES HOME AND ATE UP.

Place all filled egg rolls on a greased baking sheet. Bake at 400 for 18 minutes turning once.

ZUCCHINI BREAD

MAKE EXTRA BREAD TO FREEZE FOR THE WINTER.

2 CUPS SHREDDED ZUCCHINI
3 CUPS ALL PURPOSE FLOUR
1 1/2 CUPS SUGAR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1 TSP VANILLA
1 TSP SALT
2 EGGS
1 CUP OIL
1 TSP CINNAMON
1 CUP COCONUT OPTIONAL
1/2 CUP CHOPPED NUTS OPTIONAL
(SOMETIMES I ADD 1/2 CUP CHOCOLATE CHIPS
SPRINKLE TOPS OF BATTER WITH BROWN SUGAR
BAKE 1 HR. IN A GREASED BREAD PAN @ 325 DEGREES

MAKING ZUCCHINI BREAD IS A GOOD WAY TO USE UP THE EXTRA ZUCCHINI

ONE OR TWO LOAVES REALLY NEVER MAKE IT TO THE FREEZER.

CRISPY FRIED TOFU

THIS IS THE EASIEST WAY TO MAKE CRISPY RESTAURANT STYLE FRIED TOFU AT HOME.

Purchase the Extra Firm Tofu, drain on a towel for about 15 minutes.
Start some veggie oil cooking in a pan. I like to use Sunflower oil in a cast iron pan.

Test your oil with a splash of water off your fingers to make sure its hot.

Season your Tofu with salt, pepper and a little garlic powder.

Place half the tofu in the oil and cook, stirring with a metal spatula until it is crispy and golden brown.
Continue adding all your tofu as you take out the ones that are done and place them on a paper towel to drain.

ADD TO YOUR FAVORITE STIR FRY, PASTA, OR JUST EAT PLAIN.

ZUCCHINI BISCUITS

Zucchini Biscuits or Zucchini pie whatever you want to call it. It's Good!!


4 cups shredded zucchini
1 cup shredded Cheddar cheese
3/4 cup Parmesan cheese
1 3/4 cup Bisquick or baking mix
4 beaten eggs
1 tsp salt
1 tsp oregano
1/2 cup veggie oil
1/2 chopped onion
2 chopped garlic cloves

Mix everything together, spread into a greased 9x13 baking dish. Bake at 400 for 25-35 min.

MY FAVORITE SPINACH DIP

Thaw 1 box of frozen spinach. Squeeze all the water out and place in a bowl.
Chop 3 scallions (green onions)
Chop 1 can of sliced water chest nuts
1 pkg Knorr dry vegetable soup packet.
1 cup sour cream
1 cup mayonnaise


Mix everything in bowl and serve with bread, pita or crackers.

SUMMER SQUASH CASSEROLE

Chop 6-8 yellow summer squash into small dice sizes. 
Chop 1/2 white onion into small dice sizes.
Place in a cooking pot and cover with water.

Bring to a boil and simmer until squash is tender.

MY DAD PLANTED THE BUMPY CROOKED NECK SQUASH AND I PLANTED THE SMOOTH STRAIGHT NECK.

Drain water off.


Add 1 cup shredded Cheddar cheese or 
Velveeta cheese.
Add 1 sleeve of crushed Ritz or round crackers.
Add salt and pepper and your good to go. So Good!!