• Last updated 1/11/12 by The Chicken Lady

Ingredients: 3 eggs 3 tbsp water 1 tsp. salt 1 1/2 c. flour Cooking Instructions 1. Combine eggs, water, and salt. 2. Gradually add flour to make a stiff dough. Knead a few times until smooth. 3. Roll dough as thin as possible on a floured surface. Let dry for 1 to 2 hours; check occasionally. Do not let the dough get too dry for it becomes brittle; it should be slightly moist. 4. Cut dough into narrow strips. Drop into boiling broth. Cook noodles 10-15 minutes. Note: Yields about 6 cups of noodles. Delicious in a bowl of chicken noodle soup! read more

• Last updated 1/11/12 by littlegorb

Ingredients: 2 medium zucchini, shredded 4 green onions, cut into strips 2 eggs 1 pkg. ramen noodles, any flavor, I like chicken! 1 tbsp flour oil pepper 1 tbsp cornstarch 1 cup water Cooking Instructions Shred your zucchini, salt it and let it sit for about 10 minutes or so. Meanwhile, cook the noodles and drain. Rinse the zucchini and squeeze the liquid out. Sprinkle flour over zucchini. Combine eggs and 1/2 the seasoning packet from noodles. Add zucchini, onions and noodles. Get your oil good and hot, and add mixture to the pan in 1/4 cup measurements. Fry... read more

• Last updated 1/11/12 by Dragonfly Ranch

Ingredients: 2 cups grated zucchini 2 large eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tbsp vegetable oil or Pam Cooking Spray Cooking Instructions In medium bowl, combine the zucchini, onion, flour, Parmesan and Mozzarella cheese and salt. Stir well to distribute evenly. Add beaten eggs and mix well. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by the heaping tablespoonful, spread out to make a nice round thin patty (if... read more

• Last updated 1/11/12 by K8tieCat

Ingredients: 6 c. diced zucchini (2 lbs) 1/4 c. chopped onions 1 10 oz can cream of chicken soup 1 c. sour cream 1 c. shredded carrots 1 each 8-10 oz. Pkg chicken stuffing mix 1/2 c. melted butter (not margarine) Cooking Instructions Simmer squash and onions in saucepan 5 minutes, drain. In a large bowl, mix undiluted soup, sour cream, carrots, add squash and onions and stir. In a separate bowl, mix dry stuffing and melted butter together. Use 1/2 stuffing mixture to line a 9 x 9 x 2 pan. Spoon the vegetable mixture over the stuffing mix, then sprinkle the... read more

• Last updated 1/11/12 by lovetocook

Ingredients: 1 large Vidalia onion 6 bamboo skewers (soaked in water 30 min.) 3 tbsp light brown sugar pinch salt 1/4 cup Marsala wine or bourbon 1 tbsp olive oil Cooking Instructions Cut ends off onion & remove the outer skin. Cut onion into 1/2 inch slices. Push a skewer through an onion slice to resemble a lollipop. Add another slice or two to the skewer & set aside. Continue with the remaining onion slices & skewers. Mix the sugar, salt & wine or bourbon in a small bowl until the sugar has dissolved. Gently oil each round & place on a medium hot grill. After... read more

• Last updated 1/11/12 by Southernbelle

Ingredients: 6 large baking potatoes 1/2 c. milk 1/4 c. butter salt and pepper to taste 2 c. cheddar cheese Cooking Instructions Wash potatoes and pierce with fork. Bake until centers are soft: about 1 hour in 350° oven or 10 minutes in the microwave on high. Cut in half lengthwise and scoop out center part of the potato into mixing bowl, leaving enough around the edge of the potato to support the peel. Beat potato centers with milk, butter, salt and pepper to taste. Add the milk slowly, we want them to be the consistency of creamy mashed potatoes, so adjust the... read more

• Last updated 1/11/12 by Bananas

Ingredients: 3 c. sweet potatoes (boiled and mashed) 1/4 c. sugar 2 eggs 1/2 c. milk 1 tsp. vanilla 2/3 stick butter (melted and divided) 1 c. brown sugar 1/3 c. flour 1 c. chopped walnuts or pecans Cooking Instructions Preheat oven to 375 degrees. Combine sweet potatoes, sugar, eggs, milk, vanilla, and 1/3 cup melted butter in a bowl and mix with a beater until fluffy. Pour into casserole dish. In a separate bowl, combine remaining 1/3 cup melted butter, brown sugar, flour, and chopped nuts. Mix together and pour this mixture over the top of the casserole. Bake... read more

• Last updated 1/11/12 by HarlansHollowFarms

Ingredients: 2 large Butternut Squash 1/4 lb. Butter (one stick) 1 c. Dark Brown Sugar 4 strips Bacon Cooking Instructions Pre-heat oven or grill to 350°. Cut squash in halves and scrap insides to remove seeds. Add 2 Tbsp. butter,1/4 cup brown sugar and a slice of bacon into center of each squash half. Pack ingredients down in centers. Wrap each half in aluminum foil and place on grill or in the oven. Bake for approximately 45 minutes until the squash is tender. Remove from foil and place on serving platter. Careful to not spill the sweetness in the center! read more

• Last updated 1/11/12 by Poppycock

Ingredients: 2 Medium or Large summer squash 3 Medium or Large tomatoes shredded parmesan cheese Italian seasoning olive oil Cooking Instructions Slice squash and tomatoes into 1/4 inch slices. Put a layer of squash in a 8 X 11 (or so) Pyrex dish. Layer tomato slices over the squash. Sprinkle a generous layer of shredded parmesan cheese over vegetables. Sprinkle salt and pepper over each layer. Repeat with remaining vegetables, ending with cheese. Sprinkle Italian seasoning over cheese. Pour about 1/4 cup olive oil over all. Cover with aluminum foil and bake in a... read more

• Last updated 1/11/12 by ranchhand

Ingredients: 4-6 med. squash, sliced, blanched and drained 1 sm. onion, chopped 4 oz. sharp Cheddar cheese, grated 2 beaten eggs 10-15 buttery crackers, crumbled. salt and pepper to taste Cooking Instructions Mix all ingredients except crackers in a buttered 1-1/2 qt. baking dish. Top with cracker crumbles and bake at 350° for 30 minutes, or until set and lightly browned on top. Note: Any kind of squash works well. For yellow summer squash, a small can of chopped green chilies makes a great addition. read more