Blueberry Zuchinni Bread

I can attest, this recipe is golden! Marissa Williams of Canyon City – publisher of the Blue Mountain Eagle – had some extra zucchini on her hands and adapted this recipe found at allrecipes.com.
The texture is moist with a light crunchy crust, the blueberries bursting with flavor – you might want to double the recipe to be sure there is enough to go around!
Thanks Marissa for sharing this recipe!
If you have a recipe you’d like to share, don’t hesitate to email it to me at angel@bmeagle.com – pictures of the dish are appreciated. Please include your name and the city you’re from.

Ingredients:
* 3 eggs, lightly beaten
* 1 C. vegetable oil
* 3 tsp. vanilla extract
* 2 1/4 C. white sugar
* 2 C. shredded unpeeled zucchini, use large side of shredder
* 3 C. all-purpose flour
* 1 tsp. salt
* 1 tsp. baking powder
* 1/4 tsp. baking soda
* 1 Tbsp. ground cinnamon
* 1 pint fresh blueberries

Directions:
Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake for 50 minutes, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Angel’s tip: For an extra wow-factor add a crumble topping to the bread mixture before baking.

Ingredients:
1/3 C. packed brown sugar
1 Tbsp. flour
1/8 tsp. ground cinnamon
1 Tbsp. butter

Directions:
Mix first three ingredients in a small bowl, cut in butter until mixture resembles course crumbs. Sprinkle over the bread mixture that has been poured into the mini-loaf pans.

Spicy Romano Chicken

I enjoyed this delicious pasta made by Alicia Hall a couple months ago during a potluck held at her home. All the food was delicious, but the pasta was so good I had to get the recipe. She referred me to a blog called "Junk in Their Trunk," - www.junkintheirtrunk.blogspot.com – created by some sisters who have a lot of wonderful recipes, great ideas, crafts and furniture makeovers, etc.

This recipe is a "copycat" of a dish served at Johnny Carino's restaurant, and, oh my, it is good. Try it!

I would like to find some ways to make it more healthy, so if you have some ideas, please let me know!

Alfredo sauce:
1 cube butter
1 pint cream
4 oz. cream cheese
1/8 tsp. minced garlic

Melt above ingredients together stirring with whisk to break up cream cheese pieces, then add:
1 C. Parmesan cheese

Stir until smooth

2 Tbsp. butter
2 boneless, skinless chicken breasts, thinly sliced
8 oz. sliced mushrooms
1/4 C. diced green onions
1/4 C. sliced sun-dried tomatoes
1/4 C. Romano cheese
1 can artichoke hearts, drained and chopped
1/4 tsp. cayenne pepper
bow-tie pasta, cooked

In a skillet, melt butter and saute chicken, mushrooms, green onions, and sun-dried tomatoes until chicken is cooked through. Add Alfredo sauce, Romano cheese, artichoke hearts and cayenne pepper. Simmer. Serve over bow-tie pasta. You can start by making the chicken first. Makes 6-8 servings.

Campfire Dinners and Banana Boats

Getting ready for summer camping and outdoor cooking? Here are two recipes to please the taste buds, and because each person can add the foods they like, everyone should be a happy camper.
Not going camping? These Campfire Dinners can be made right at home on a gas or charcoal grill, or even in the oven.

Campfire Dinner

– Inspired by the late Whitey Tout of Seneca

• Steak (thinly sliced, any cut will work)

• Diced vegetables such as: carrots, potatoes, mushrooms, onions, green, yellow and red peppers

• Sea Salt

• Pepper

• Garlic

• Butter

Instructions: Place steak on a piece of tin foil approximately 8x18 inches in size. If desired, rub Montreal Steak Seasoning on the meat. Take 1/4 cup each of your choice of diced vegetables add a pinch of sea salt, pepper and garlic. Add a tablespoon of butter and close it up tight by folding up the edges.

Cook on a grill over an open campfire. This can also be done on a gas grill, charcoal grill or in an oven.

Cook for approximately 10-15 minutes depending on how hot the camp fire is. The timing is the same for a gas grill on low with lid closed. To make in oven, place tin foil dinners on a cookie sheet at 400 degrees, or make in a casserole dish and cover with lid or foil.

If meat is not thinly sliced, cook longer until meat is done.

Campfire Banana Boats

– From Andrea Combs of Seneca

• 1 full banana including peeling

• Mixed chips such as chocolate, peanut butter, butterscotch, etc.

• Small marshmallows

Instructions: Split banana down the middle but not going through the base of the peel. Add your choice of chips and marshmallow to the inside of the banana.

Close up tight with tin foil and roast for approximately 10 minutes, until the candy and marshmallows are melted.