Zucchini-Cornmeal Pancakes
2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/3 cup yellow cornmeal
1/4 cup sugar
1/4 cup finely chopped onion
1 1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1/2 cup 2% milk
Butter and maple syrup, opt.
Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
Whisk together flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. fold in zucchini.
Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with butter and syrup. Makes 8 pancakes.
Spicy Tomato Steak
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
2 medium tomatoes, peeled, seeded and cut into wedges
2 medium potatoes, peeled and thinly sliced
1 pound beef round steak, trimmed
1/4 cup flour
2 cans (4 ounces each) green chillies chopped
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried basil
In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.
Add remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally. Makes
6 servings.
Apple Cobbler
3 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 teaspoon ground cinnamon
3 to 4 tablespoons milk
2 eggs
1 tablespoon vanilla extract
8 cups thinly sliced peeled tart apples
2 teaspoons quick-cooking tabioca
Topping:
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon cinnamon
Combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly.
In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into a greased 9 x 13 inch baking dish. Chill the remaining dough.
Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top.
Bake at 350º for 45-50 minutes or until apples are tender and crust is golden.
12-16 servings
Happy Cooking!
