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Brad Johnson:
ZUCCHINI BAKE

1 can crescent rolls
1/3 stick salted butter
4 c chopped or sliced zucchini (3-4 zucchini)
1 c chopped onion
3 eggs
1 tbsp basil
1 tbsp oregano
1 tbsp mustard powder or 2 tsp prepared yellow or dijon mustard
1/2 lb shredded mozzeralla
large pinch pepper
1/2 tsp salt

Saute onion and zucchini in the butter until just beginning to get tender. Set aside to cool.

Press crescent roll dough into a greased 8x8 pan, enough to completely cover the bottom and sides.

Beat the eggs in a large mixing bowl. Stir in the mozzarella. Add the cooled zucchini/onion mix and combine well. Pour into the baking dish and bake for 20-25 min or until crust browns. Placed under a broiler to brown the cheese, if desired.

Brad

Scout26:
Lawdog's Texas Chicken Stew/Soup.

1 1/2 lbs boneless skinless chicken breasts
1 medium yellow onion
olive oil
1 (15 ounce) can chicken broth (optional)
1 (14 ounce) can chili beans, don't drain
1 (14 ounce) can kidney beans, don't drain
1 (14 ounce) can black beans, don't drain
1 (14 ounce) fire-roasted tomatoes
1 (10 ounce) can of mild Rotel tomatoes & chilies or 1 (10 ounce) can green chili peppers (if using fire roasted tomatoes), don't drain
2 (15 ounce) cans corn, (Drain them if making stew, don't drain if making soup)  Or a bag of frozen corn if you want to avoid the extra sodium.
1 (1 1/2 ounce) package of mild taco seasoning
1 (1 ounce) package ranch dressing mix

Directions:

1 Either in a Crockpot on High or a large stock pot on medium heat, empty the canned stuff and mix in the two packets of seasoning.
2 For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.". (You can add Chili Powder to taste.)
3 Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
4 Once the meat is browned, drain and add the chicken and onion to the stock pot.
5 Cover and simmer for one hour.
6 Sprinkle shredded cheese over each bowl and serve with torilla chips.


If you want more of a stew, skip the Chicken Broth.  I also use a bag of frozen corn instead of cans to cut down on the salt, and I add some chili powder to give it a little more kick. 

charby:
Jiffy Scalloped Corn

This is a favorite in Iowa for Thanksgiving and Christmas dinners

2  eggs
1 (14 ounce) can creamed corn
1 (14 ounce) can whole kernel corn (undrained)
1 cup sour cream
1 (8 ounce) package Jiffy cornbread mix
1⁄2 cup melted butter
1 cup shredded cheddar cheese

Beat eggs slightly.
Add sour cream, butter and corn.
Fold in dry Jiffy corn mix.
Fold in 1/2 the cheese
Put in baking disk (I used a 9 x 7).
Sprinkle remainder cheese on top.
Bake at 350 for 45-60 minutes cover with foil for all but last 15 minutes, pull foil to brown the top.

Brad Johnson:
ONION BREAD (breach machine recipe)

Makes a 2 lb loaf.

1-2/3 c +1 T water
1/4 c dried onions
1 pkg onion soup mix (I used Liptons)
4 c sifted bread flour
2 T toasted sesame oil (butter can be substituted but it will not be as flavorful)
2 T sugar
2 t active dry yeast

Add onions and soup mix to water.  Microwave on high for 3 minutes and let stand for 5.  Pour into bread machine pan.  Add remaining ingredients in order.  Use the White Bread / Light Loaf setting (the default on most models).

Brad

charby:
Wildgame Rumaki, Charby's recipe

•1/2 lb wild game muscle meat, trimmed and cut into 1" wide by 2" long by 1/4" strips
•1/2 cup soy sauce
•1 tablespoon ground ginger
•4 tablespoons packed light brown sugar
•1 teaspoon cumin
•24 canned water chestnuts
•8 bacon slices (1/2 pound), cut crosswise into thirds

mix the soy sauce, brown sugar, ginger and cumin together, place water chesnuts and meat into the mix, thoroughly coat everything and let marinate for 24 hrs.

Soak 24 round toothpicks for at least 1 hour in water before assembly.

When marinated, preheat broiler (500 degrees F) wrap meat strip around water chesnut, then wrap with bacon, skewer with soaked toothpick.

Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and meat are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.

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