From Sarah Yetter
Sarah's Fab Creations
3c. flour
1 tsp salt
1 tsp soda
1/4 tsp baking powder
2c. sugar
3 large eggs
3 tsp. vanilla
1c. oil (I used canola)
3c. zucchini, grated
chopped dates, as desired
Combine flour, salt, soda, baking powder, sugar. Mix. Add eggs, vanilla, oil and beat with beater. (Batter will be very stiff) Add zucchini; this will liquidize the batter. (if frozen zucchini is used, after it has thawed and drained, save some of the liquid, as you may have to add some to the batter) Beat with beater until smooth. Fold in nuts/dates. Grease 2 bread pans. Divide batter into the pans and bake at 350 for about 1 hour. Freezes well.
I have a stone pan and a glass one. The stone pan baked up faster than the glass one. It tool about 45-50 minutes. The glass pan took a little over an hour.
Lamb Pasta
From Luci
Idle Hands Yarn
Idle Hands Boutique
Ingredients:
2 lamb shanks
1 box of jumbo pasta shells
1 box beef broth
1 box chicken broth
6 cloves of garlic
1/2 cup romano cheese
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
2 jars of Alfredo sauce (classic or any flavor that you want)
Braise lamb shanks and 6 cloves of peeled garlic in the chicken and beef broth. Add water as needed to keep the lamb shanks emerged in liquid. The water is what evaporates, so you are not watering it down by adding water. Let the shanks boil for 5-6 hours. Keep the lid on the pot to minimize the evaporation of water, although some will still evaporate. Check every hour to see if you need to add water.
After lamb shanks are done (the meat should be falling off of the bone), place pasta shells in the boiling broth. Cook for time on the instructions on the pasta. Pasta should be soft, but firm. You are going for al dente. This usually takes about 10 minutes. When pasta is al dente, drain broth from pasta. Let the pasta cool for 5-10 minutes so you can handle it without burning yourself. Pull the garlic cloves out and set aside.
While pasta is boiling, pull the meat from the lamb shanks off of the bones. Add 1/4 cup each of romano, mozzarella, and parmesan cheese. Mince the peeled garlic cloves. Add to meat and cheese. If you are making garlic bread to go with the pasta, leave some of the minced garlic for adding to the butter for the bread. Mix the meat, cheese, and minced garlic together.
Once pasta has cooled, take each shell and place it in a casserole dish. Fill the shells with the meat, cheese, and minced garlic mixture.
When all the shells are filled, top shells with 1/4 cup each of romano, mozzarella, and parmesan cheese. Top with Alfredo sauce.
Place the casserole dishes in a 400 degree F oven. Bake for 20-30 minutes. You want to see the sauce bubbling around the edges, but not burning. Once you see that, pull the casserole dishes out of the oven and let them sit for about 10 minutes.
Then serve and enjoy!!
This recipe will feed about 4-5 people.
Idle Hands Yarn
Idle Hands Boutique
Ingredients:
2 lamb shanks
1 box of jumbo pasta shells
1 box beef broth
1 box chicken broth
6 cloves of garlic
1/2 cup romano cheese
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
2 jars of Alfredo sauce (classic or any flavor that you want)
Braise lamb shanks and 6 cloves of peeled garlic in the chicken and beef broth. Add water as needed to keep the lamb shanks emerged in liquid. The water is what evaporates, so you are not watering it down by adding water. Let the shanks boil for 5-6 hours. Keep the lid on the pot to minimize the evaporation of water, although some will still evaporate. Check every hour to see if you need to add water.
After lamb shanks are done (the meat should be falling off of the bone), place pasta shells in the boiling broth. Cook for time on the instructions on the pasta. Pasta should be soft, but firm. You are going for al dente. This usually takes about 10 minutes. When pasta is al dente, drain broth from pasta. Let the pasta cool for 5-10 minutes so you can handle it without burning yourself. Pull the garlic cloves out and set aside.
While pasta is boiling, pull the meat from the lamb shanks off of the bones. Add 1/4 cup each of romano, mozzarella, and parmesan cheese. Mince the peeled garlic cloves. Add to meat and cheese. If you are making garlic bread to go with the pasta, leave some of the minced garlic for adding to the butter for the bread. Mix the meat, cheese, and minced garlic together.
Once pasta has cooled, take each shell and place it in a casserole dish. Fill the shells with the meat, cheese, and minced garlic mixture.
When all the shells are filled, top shells with 1/4 cup each of romano, mozzarella, and parmesan cheese. Top with Alfredo sauce.
Place the casserole dishes in a 400 degree F oven. Bake for 20-30 minutes. You want to see the sauce bubbling around the edges, but not burning. Once you see that, pull the casserole dishes out of the oven and let them sit for about 10 minutes.
Then serve and enjoy!!
This recipe will feed about 4-5 people.
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