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| Your "One Stop Italian America" |
Giuseppe Verdi Lodge #2818
Order Sons of Italy in America
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| Zucchini Squares 3 Cups Diced Zucchini 1 Cup Bisquick ½ Cup Chopped Onion ½ Cup Parmesan Cheese (she grates hers but you can use the already grated kind) 1 Cup Mozzarella Cheese grated (same as above) 2 Tblsp. Parsley ½ tsp. Salt ½ tsp. Seasoned Salt Dash of Pepper ½ tsp. Oregano 1 Clove Garlic, chopped fine 4 Eggs well Beaten ½ cup vegetable or olive oil – Stephanie used olive oil Mix all ingredients together and pour into a 9x13 pan. Bake at 350 degrees for 25 minutes or until golden brown. Cut into squares and serve as an appetizer or side dish. |
| Stephanie Johnson's Zucchini Squares Recipe |
2 Tblsp. Olive Oil 1# Ham cubed 6 Garlic Cloves Chopped 1 Large Onion Chopped 3 Large Celery Stalks sliced 2 Large Carrots Sliced 1-1/2 tsp. Chopped Fresh Rosemary 1-1/2 tsp. Dried Oregano 6 – 14 oz. Cans Low Sodium Beef Broth 1 – 28 oz. Can Diced Tomatoes 2 Cups Lentils Rinsed Well Salt and Pepper to Taste Heat the oil in a large heavy pot over high heat. Cook the ham until a little browned (about 5-8 minutes). Use a slotted spoon and transfer ham to a bowl. Add celery, carrots, onion, rosemary, oregano, garlic into the pot and sauté until the onions are transparent – about 8 minutes. Return ham to the pot with the vegetables and any juice from the ham. Add the broth and tomatoes with their juices and bring the soup to a boil. Reduce the heat to medium/low and cover and simmer, stirring occasionally, until everything is done – about an hour. Add the lentils, cover and continue to simmer until the lentils are tender – about 40 minutes. Stir in the parsley and season with salt and pepper to taste. |
Stephanie Johnson’s Lentil Soup |