As part of the ongoing effort to teach Teresa how to cook, we are asking you to send recipes our way! Although we can't print them all, we can add them to our online recipe database. Once a year, we plan to gather all submissions for an annual Senior Center Cookbook.
Tried and true dishes or new recipes that you've discovered - we are excited to share them with others!
We are excited to present our virtual cookbook! On this page, you can scroll through member-submitted recipes or send us one of your own.
Submitted by Carol Clem
3 cups grated zucchini (rind included)
3 cups sugar
1 cup nuts
1 1/2 cups oil
3 cups flour
2 tsp baking powder
1 tsp soda
1 1/2 tsp cinnamon
1/2 tsp salt
Mix zucchini, sugar, oil, eggs
Combine dry ingredients
Grease and flour angel food pan or loaf pans
Bake at 300 for 1 1/2 hours
Submitted by Eileen Vinciquerra
1.5 lbs. ground beef
1 cup Saltine Cracker Crumbs
1 medium onion, peeled & diced
1 can (10 3/4 oz) condensed tomato soup
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 medium potatoes, peeled and cut into 1/8" slices
1 can (15 1/4 oz) corn kernels drained
Preheat oven to 375 degrees
In a large bowl, combine ground beef, crackers crumbs, 1/2 of chopped onion, 2/3 cup of soup, egg, & half of the salt and pepper.
Lightly grease a 9x9" baking dish. Layer the potatoes & remaining onion, salt, pepper in two layers.
Spoon the corn over the potatoes.
Evenly spread the meat loaf mixture over the corn, top with remaining tomato soup.
Cover with foil and bake at 375 degrees for 1 hour. Cool slightly before cutting and serving.
Submitted by Tom Katona
1 package fast rising yeast
1 teaspoon sugar
1 cup hot water
1 teaspoon salt
2 tablespoon Canola oil
3 cups flour
Sesame seeds (optional)
Mix yeast, sugar, salt, Canola oil with 3 cups flour
Add hot water
Using Kitchen Aid Mixer with dough hook, mix till combined and soft
Dough should be soft but not dry or sticky
Might need to add a little more flour or water to get the correct texture
Put dough in another bowel and pour some oil over dough, turn dough around so dough is covered in oil
Place plastic wrap over dough
Place dish towel over bowel and set bowl in warm place and let dough rise until it doubles in size
Line a baking sheet with parchment paper
Take dough out of bowel and place on backing sheet and shape into a loaf. Cover with plastic wrap and towel and let rise again until it is about the size of a loaf of Italian Bread
Heat oven to 375 degrees
Before putting dough in oven, cut four crosswise slits in top of dough, brush with egg whites and sprinkle with sesame seeds
Bake for 25-30 minutes
While baking spray oven with water (spritz) to create steam. Do this at 3, 6, and 9 minutes of baking time. This will give you a crusty bread with a soft inside.
Crock Pot Candy
Submitted by Karin Saywell
2 pounds white almond bark
4 ounce German chocolate bar
12 ounce bag semisweet
24 ounces dry roasted peanuts
You can substitute 24 ounces of raisins or include them with the nuts
Remember Chunky candy bars?
Add all ingredients to crockpot.
Let cook on low for one hour without messing with it.
After 1 hour, stir to combine everything.
Allow to cook for another hour, stirring about every 30 minutes.
Keep cooking until all ingredients are combined.
Drop by spoonfuls (I use a cookie scoop) onto wax paper or parchment paper.
Allow to cool completely.
Yields: 10 or more
2 ½ heads of broccoli florets
½ red onion diced
1 lb bacon
¾ cup craisins
¾ cup salted sunflower seeds
1 cup mayonnaise
½ cup sugar
2 tablespoons red wine vinegar
Cut bacon into bite size pieces and fry until crisp. Remove and drain on a paper towel.
While bacon is cooking, break broccoli florets into bite size pieces and place in a large mixing bowl.
Add the diced red onion, bacon, craisins & sunflower seeds to the broccoli & combine.
In another bowl, whisk the mayonnaise, sugar & red wine vinegar until blended.
Pour mayonnaise mixture over broccoli and toss to coat. Refrigerate for at least 2 hours before serving.