Uncle Bills Zucchini Casserole Food

UNCLE BILL'S VEGETARIAN MINESTRONE SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add chopped onion and sauté for 4 minutes or until just lightly browned.
• Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
• Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
• Add macaroni, cover and cook an additional 10 minutes.
• Adjust spices to suit your taste.
• Serve hot.

UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS

Steps:

• Wash and trim zucchini, (DO NOT PEEL).
• Cut zucchini into about 2 1/2" long by 1/2" thick strips.
• In a medium-size mixing bowl, beat eggs and milk until fluffy.
• In a plastic bag, add flour, seasoning salt and shake well.
• In a separate plastic bag, add finely crushed saltine crackers.
• Dip zucchini strips in egg mixture.
• Drop into flour mixture and shake well to coat.
• Dip again into egg mixture.
• Drop into crushed crackers and shake well to coat.
• Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
• Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
• Zucchini should be crunchy.
• Serve immediately with Bearnaise Sauce as a dip.
• SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
• NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
• Also, Panko crumbs would be excellent or cornflake crumbs.
• See recipe #382043.

UNCLE BILL'S SHEPHERD'S PIE

Steps:

• In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes.
• Drain potatoes when cooked; mash and set aside.
• In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat.
• In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate.
• Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally.
• Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often.
• Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil.
• Preheat oven to 325°F.
• Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula.
• Spread mashed potatoes evenly over the top.
• Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned.
• Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes.
• Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares.
• Serve with a dollop of ketchup if desired.
• Refrigerate any unused portions.
• Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.