Garden bursting with zucchini? Last summer we grated excess zucchini and froze it to use later for this sweet treat.
Wilted Tatsoi with Sesame-Ginger Dressing
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Salsa Verde
Vegetarian Lasagna
Rustic Twice-baked Potato Casserole
Fabulous Meatballs with Marinara
Apple Spice Cake
Summer Stir Fry with Beef
Maque Choux (pronounced "Mock Shoe")
Pesto Pasta with Chicken and Artichoke Hearts
Mini Herb Scones
Peach and Summer Berry Crumble
Judy's Mom's Meatloaf
Croutons
Serves 50
20 cups day old bread, cut into crouton size cubes
- 1 cup Olive oil
- 2 T Salt
- 2 tsp Black pepper
- 2 T Italian seasonings
Preheat oven to 350. Layer bread cubes in full size catering pan and drizzle with olive oil. Toss to coat cubes with oil adding more if necessary. Sprinkle salt, pepper and italian seasoning onto croutons and mix well. Bake at 350 for approximately 30 minutes until toasted. Stir cubes every 10-15 minutes.