VEGETARIAN

Stuffed Zucchini

3 large zucchini (about 3 pounds)

4 tbsp. butter

1/4 cup chopped onion

2 tbsp. flour

1/2 tsp. salt

1/2 tsp. pepper

1 cup skim milk

1 package (10 oz) frozen chopped spinach, cooked and drained

1/3 cup fine dry bread crumbs

Preheat oven to 350 degrees. Cook zucchini, covered, in small amount of water until barely tender, for about 15 minutes. Drain and cool slightly.

Cut in half lengthwise; scoop out center, leaving shell 1/4 inch thick. Chop pulp and set aside.

Melt 2 tablespoons margarine; add onion and sautee until tender.

Blend in flour, salt, and pepper. Remove from heat and gradually stir in skim milk.

Return to heat and bring mixture to a boil, stirring constantly.

Stir in spinach and chopped zucchini pulp. Place zucchini shells in shallow baking dish; fill with spinach mixture.

Melt remaining butter; mix in bread crumbs. Sprinkle over filled shells.

Bake in oven 20 minutes.

Serves 6.

Brenda Butler

Dunkirk

Pea Salad

Serves 10

1 pkg. (32 oz.) frozen peas

2 cups cubed cheddar cheese

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup sweet relish

2 hard-boiled eggs, chopped

1/2 tsp. mustard

1 cup mayonnaise

lettuce

Cook peas according to package directions. Drain and set aside to cool.

In a large bowl, combine the other ingredients except peas and lettuce. Slowly add peas to mixture.

Chill in refrigerator for one hour.

Serve over lettuce leaves.

Serves 10.

Alice Covert

Gowanda

Cucumber Salad

3 to 4 medium cucumbers, peeled

1/2 to 1 cup sour cream

1 tsp. sugar

1 tbsp. cider vinegar

2 to 3 green onions, sliced

1 tsp. dried dillweed

1 tbsp. salt

Slice cucumbers paper-thin with vegetable slicer. Sprinkle with salt and let stand 2 to 3 hours. Drain cucumbers and and squeeze out excess moisture.

Mix sour cream, sugar, vinegar, and dillweed in a serving bowl. Stir in cucumbers and green onions; toss gently.

Cover and chill well before serving.

Susan Bettker

Gowanda

Macaroni and Beans

1 lb. Ditalini pasta

2 cans cannelini beans, drained and rinsed

1 28 oz. can petite diced tomatoes

4 cloves garlic, minced

1 cup chopped onions

4 tbsp. extra virgin olive oil

Parmesan cheese to top each person's serving according to tastes.

Sautee onions and garlic in olive oil in a 6 qt. kettle. Add beans and tomatoes.

Cook pasta according to package directions. Drain and add to tomato mixture.

Makes 6-8 generous servings.

Kathleen Damiano

Dunkirk

Apple Bean Bake

48 oz. jar great northern beans, drained

4 tbsp. butter

3 cups tart cooking apples, cubed

1/2 cup chopped onion

3/4 cup light brown sugar

1/2 cup ketchup

1 tsp. salt

1 tsp. cinnamon

Preheat oven to 375 degrees.

Melt butter in a skillet; add apples and onions. Cook for 10 minutes, stirring occasionally. Add brown sugar, stirring until dissolved. Blend in ketchup, cinnamon, and salt.

Place beans in casserole dish; pour apple mixture over them and mix well.

Bake for one hour.

Lola Kinney

Brocton

Spinach Feta Mini Quiches

2 frozen pie crust pastries

2 eggs

2 tbsp. milk

1 container small curd cottage cheese

1/2 cup crumbled feta cheese

1 1/2 tbsp. flour

1 tsp. dried oregano

1/8 tsp. ground pepper

1/2 cup finely chopped fresh spinach

Roll out pastry onto floured surface. Cut into roughly 18 round pieces (2 1/2 inches each). Mold pastries into mini muffin tins.

Bake pastries in preheated 425 degree oven until light brown (about 8 minutes).

Process eggs and remaining ingredients together in food processor or blender until smooth. Spoon about 2 teaspoonfuls of filling on each pastry shell.

Bake in preheated 325 degree oven until puffed up and beginning to brown (about 20 minutes).

Serve warm.

Jacqueline Mulson

Ripley

Black Bean Tart

1 1/2 cup all-purpose flour

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. paprika

1/2 tsp. salt

6 tbsp. cold butter or margarine

4 to 6 tbsp. water

Filling:

2 cans (15 oz.) black beans, rinsed and drained

2 tbsp. sour cream

1 tsp. salt

1 pkg. (10 oz.) of frozen corn, thawed

1 tbsp. vegetable oil

1 cup chopped sweet red pepper

1/2 cup chopped green onions

1/4 to 1/2 cup minced fresh cilantro or parsley

1 to 2 jalapeno peppers, seeded and chopped

1/4 tsp. pepper

1 1/2 cup (6 oz.) shredded Monterey jack cheese

sour cream (optional)

Preheat oven to 350 degrees.

In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball.

Press dough onto the bottom and up the sides of an ungreased 9 inch fluted tart pan with a removable bottom. Chill for 15 minutes.

Line unpricked crust with a double thickness of heavy duty foil; bake for 10 minutes. Remove foil; bake for 8 to 10 minutes longer, or until golden brown. Cool on a wire rack.

In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust.

In a skillet, sautee corn in oil until tender. Remove from heat; add red pepper, onions, cilantro, jalapenos, pepper, and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full).

Bake for 20 to 25 minutes or until cheese is melted.

Serve with sour cream, if desired.

Makes 6 to 8 servings.

Caroline Mulson

Ripley

Vegetable Stir Fry

This fast, fresh, healthy recipe takes about 15 minutes to prep and less than 10 to cook.

You may substitute any of the fresh vegetables for frozen or substitute any of the listed veggies for whatever you have on hand.

Thick vegetables like broccoli and carrots take the longest to cook.

Veggies are done when a paring knife inserted in the thickest part slides in easily.

Sweet potatoes have a lower glycemic index than regular potatoes do.

To make this recipe low-carb, leave out potatoes entirely.

1 large white onion, peeled, cut in half, and cut into large dice

3 cloves garlic, peeled, ends removed, smashed, de-germed if necessary, and chopped

4 small red bliss, fingerling, or 1 large sweet potato, scrubbed clean, dried and thinly sliced

4 large white or crimini mushrooms, wiped clean with a damp paper towel and quartered

1 red pepper, washed and dried, cored and seeded, cut into large dice

1 large carrot, scrubbed clean and dried, root end removed, cut thickly on the bias

1 rib celery, ends removed, cut thickly on the bias, leaves left whole if using

1/2 bunch parsley, washed and dried, stems removed

1 tbsp. oil canola or vegetable oil

Salt and freshly-ground black pepper or salt-free seasoning like Mrs. Dash

Worcestershire sauce to taste

Vegetable stock

Prepare vegetables and arrange in a circle on a platter.

Heat about a tablespoon of oil in a wok or large saute pan over high heat.

Sear each of the vegetables one at a time in the above order, stirring constantly.

Cook each variety about a minute or until slightly browned before adding the next.

Start with the most dense vegetable that takes the longest to cook and adds the most flavor to the pan. In this case, it's the onions.

End with the parsley and/or celery leaves, which require no searing at all.

Season with salt, pepper, and a splash of Worcester.

Pour in about a quarter cup of vegetable stock - just enough to moisten.

Bring to a boil.

Cover with a lid, reduce heat to low, and simmer about 5 minutes.

Vegetables should be tender.

Taste and adjust seasonings to your liking.

Serve immediately.

Serves 2.

Kyle Bernstein

New Hampton