FoodAskew |

Submitted by Michelle Fawver

Grind or chop finely the zucchini, onions, red & green peppers.  Add salt.  Let stand in a covered bowl overnight.  After letting stand, drain & rinse in cold water.  Drain again.  Add remainder of ingredients.  Cook 30 minutes until hot & lightly bubbling, stirring often.

To seal in jars, place mixture into scalding pint jars.  Close with hot seals & place, upside down, on a clean town until cool.

Chef’s Note: This is better than pickle relish.

Submitted by The Gully & Nicole~
Serves 4
Per Serving: 81 calories, 2 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber

1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.

Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half.  We tweaked it to what we had & our tastes.

Submitted by Nicole~
Serves 2

Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high). When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir. Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed. Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.

Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church.  It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners.  My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me.  So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!

Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4

Melt butter.  Mash crackers.  Mix together.  Cook broccoli as directed on package.  Do not drain the broccoli.  Mix everything together and bake at 350°F for about 45 minutes until brown on top.

Submitted by Trish
Serves 6-8

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.