Zucchini Bread - Peggy Konopka Martinez

Ingredients: 

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup egg substitute
• 1/3 cup canola oil
• 1 teaspoon grated lemon rind
• 2 teaspoons vanilla extract
• 1 large egg, lightly beaten
• 1 1/2 cups sugar
• 3 cups shredded zucchini (12 ounces)
• 1/4 cup coarsely chopped walnuts, toasted
• Cooking spray

Preparation:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
• Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
• Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Cabbage and Noodle - Haluski - Peggy Konopka Martinez

• 2 medium heads of cabbage
• 1 medium onion
• Canola Oil
• salt to taste
• pepper to taste
• 1 lb egg noodles

Core and dice cabbage in quarters.  Then put the cabbage in the food processor and process it until it is fine.

While you are doing the cabbage you can peel the onion and put the onion in the food processor with the cabbage. 

Coat the bottom of a 3 quart pot with the canola oil and heat.

Once the oil is hot enough, put the cabbage and onion in the pot and cook this until it becomes soft.  This takes a couple of hours.

Make sure you stir every 10 to 15 minutes so it doesn't stick to the pot.

During the course of cooking the cabbage you may need to add more oil so it doesn't burn to the bottom of the pot.

While you are cooking the cabbage put in salt and pepper to your taste.

Taste the cabbage to make sure it is done.

Boil the water for the egg noodles and make them as the directions on the bag.  I usually use medium egg noodles (Pennsylvania Dutch) but you can use any egg noodle.

Drain and rinse noodles.

Mix the egg noodles in with the cabbage in the pot and there you have it. 

TACO SALAD - Peggy Konopka Martinez

Ingredients: 

• 1 LB. CHOP MEAT
• 1 PKG. TACO SEASONING MIX (LOW SODIUM)
• 8 OZ. BAG SHREDDED CHEDDAR CHEESE
• 2 TOMATOES, CUT IN CHUNKS
• LETTUCE, SHREDDED
• 1 SMALL BAG DORITOS, CRUSHED
• 1 BOTTLE CATALINA DRESSING
• 1 SMALL CAN BLACK OLIVES (OPTIONAL)

COOK MEAT AND DRAIN.  ADD TACO SEASONING.  EMPTY INTO CASSEROLE DISH AND ADD ALL OTHER INGREDIENTS.   MIX.

ENJOY

Slow Cooker Venison Stew - Peggy Konopka Martinez

Ingredients

• 3 stalks celery, diced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• salt and pepper to taste
• dried oregano to taste
• dried basil to taste
• 1 cup tomato sauce
• 1/2 cup dry red wine
• 1/2 cup water

Directions

1. Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
2. Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.