Baking with Betty

By Betty Heald | Jun 20, 2014

This week's column is dedicated to all our farmers; whatever they raise is important to us all!

 

Tuna Zucchini Burgers

1(6 ounce)) can tuna, drained

1 cup grated zucchini

1 egg

1/2 cup fine cracker crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon mustard

Combine all ingredients and form patties. Fry to taste.

 

Grilled BLT Salad

Dressing:

1/3 cup buttermilk

1/4 cup mayonnaise

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon finely chopped shallots

Salad:

1 large head romaine lettuce, quartered lengthwise through stem

1 tablespoon olive oil

1/4 cup crumbled Gorgonzola or blue cheese

8 cherry tomatoes, halved

4 slices bacon, cooked, crumbled

Whisk dressing ingredients in small bowl. Heat grill. Brush cut sides of lettuce with oil. Grill cut-side down, covered,  over medium heat or coals 2 minutes or until barely wilted and lightly charred, turning once. Place grilled side up on serving plates. Drizzle with dressing; sprinkle with cheese, tomatoes and bacon.

 

Sesame-Asparagus Salad

1 1/2 pounds asparagus, cut diagonally into 2-inch pieces

3 tablespoons toasted sesame oil

1 teaspoon white wine vinegar

4 teaspoon soy sauce

2 1/2 tablespoons sugar or honey

4 teaspoons toasted sesame seed.

Boil a large saucepan full of water over high heat. Add asparagus; cook for 2 to 3 minutes, just until crisp-tender. Immediately drain asparagus; rinse with cold water until asparagus is completely cooled. Drain again; pat dry. Cover and refrigerate until chilled, about 1 hour. In a small bowl, whisk together remaining ingredients; cover and refrigerate. At serving time, drizzle asparagus with dressing; toss to coat.

 

Auntie's Rhubarb Cream Pie

2 cups chopped rhubarb

1 1/4 cup sugar

2 eggs

1 heaping tablespoon flour

1 teaspoon vanilla

1 cup cream or milk

pinch of salt

1 unbaked pie shell

Pour rhubarb in pie shell. Mix other ingredients and pour over rhubarb. Bake at 350 degrees for 35-45 minutes or until set. (If using frozen rhubarb, use an extra egg and 2 level tablespoons of flour).

 

Our thought for the week: "Nothing ruins the truth like stretching it."

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