Zucchini and Tomato Sauté

Side Dishes

By Kendra Mah, Subscription/Circulation
Canadian Cowboy Country Magazine

This is just a nice simple joining of two vegetables that I felt would complement each other.

Serves 2 to 3

2 medium zucchini, sliced ½” thick
2 large hot house tomatoes, cut into large chunks
(you can use cherry tomatoes cut in half as well)
1 large clove of garlic, minced
2 tbsp dried oregano
3 tbsp dried basil
1 tbsp olive oil
¾ cup mozzarella, shredded

Drizzle the olive oil in a large skillet and heat over medium low heat. Place the zucchini slices in a single layer and sprinkle the herbs evenly over them. Sauté until a nice golden brown and turn each slice over. Add your diced tomatoes and minced garlic. Continue to sauté until the zucchini is golden and the tomatoes are heated through. Remove from the heat and sprinkle the mozzarella evenly over top and let it melt. Serve immediately.

Caramel Pecan Ice Cream Dessert

Sweets & Treats

By Luke Tournier

This is one of my faves.

1?¾ cups flour
1 cup pecans, chopped
1 cup brown sugar, lightly packed
1 cup rolled oats
1 cup melted butter (not margarine)
1?½ cups caramel sundae sauce (bought or homemade)
8 cups vanilla ice cream, softened

Combine flour, pecans, sugar and rolled oats in a large bowl. Add melted butter; mix well. Pat in a thin layer on a baking sheet with sides. Bake at 400°F stirring occasionally for 10 minutes or until golden. Crumble while warm. Cool. Press half of the crumb mixture into 9″ x 13″ pan. Drizzle with half the sauce. Spread with ice cream and remaining crumbs. Drizzle remaining sauce over crumbs. Cover and store in freezer. Soften 10 minutes before cutting.

Caramel Sauce

1 cup brown sugar
¼ cup milk or cream
¼ cup butter
½ tsp vanilla

Mix together in a saucepan. Slowly bring to a boil and boil hard for 1 minute (stirring constantly) and remove from heat.

Basic Missouri Mix

Breads

by Mel and Marjie Hyland

My dad Campbell Crawford was a big game guide. We lived in the hunting camp the year around, so many of our US hunters became friends and would visit in the off-season. This recipe came from Grace and Ed Lane who raised their family in the Ozark Mountains in the early days. The recipe represents good old home cooking and I think it would be useful for our cowboy families. Makes 13 cups of mix.

9 cups flour, sifted
1?3 cup baking powder
1 cup + 2 tbsp dry milk
4 tsp salt
½ cup sugar
1?¾ cups shortening (or ½ cup lard)

Stir baking powder, dry milk, salt and sugar into the flour. Sift all dry ingredients together until well mixed. Cut or mix fat into mixture until all particles of fat are thoroughly coated and mixture resembles course cornmeal. Store in a cool place.

Biscuits

Makes 12 biscuits

2 cups of mix + ½ cup of water

Gradually add water to mix, stirring with a fork until a soft dough forms. Turn out onto a floured surface and knead 10 times. Roll or pat out dough to ½” thickness and cut out with a floured cutter. Bake at 450°F for 8 to 10 minutes or until lightly browned on a greased cookie sheet.

Chocolate Zucchini Cake

Sweets & Treats

By Avril Chattaway

¼ cup shortening
½ cup oil
1?¾ cups sugar
2 eggs
1 tsp vanilla
2?½ cups flour
4 tbsp cocoa
2 cups zucchini, grated
¼ cup chocolate chips
½ cup sour milk
(adding 1 tsp of vinegar or lemon juice will sour milk)
½ tsp baking powder
1 tsp soda
½ tsp cinnamon
½ tsp cloves

Combine all ingredients and bake in a 9″ x 13″ pan at 325°F for 25 to 30 minutes, or until toothpick comes out clean.

Catalina Taco Salad

Soups & Salads

By Jason and Carrie Resch

1?½ lbs lean ground beef seasoned with taco seasoning
3 cups cheddar cheese, shredded
1 (540 ml) can pinto beans, rinsed and drained (optional)
2 medium tomatoes, chopped
1 large onion, chopped
1 bunch of romaine lettuce, torn
1 (12 oz) pkg corn chips
Catalina salad dressing (desired amount)

Cook beef until no longer pink, season with taco seasoning. Transfer to large serving bowl. Add remaining ingredients, drizzle with dressing and gently toss to coat.