Garden fresh recipes

St Vincent DePaul Food Pantry provides recipes to help people be able to maximize the usage of food items available at the pantry located at 399 East Church Street, Brazil.

Why don’t you stop by our new facility? It’s no longer a drive-thru facility.

With zucchinis and cucumbers in abundance, we thought it would be a good idea to include recipes for these veggies.

Zucchini Almond Cookies

1 pouch (17.5) Betty Crocker oatmeal cookie mix

1/2 cup butter, softened

1 egg

1T. water

1 zucchini grated, squeezed dry (small size)

1/3 cup sliced almonds

Heat oven to 350. Line 2 cookie sheets with parchment paper. In a medium bowl, stir cookie mix, egg, and water until soft dough forms.

Gently stir in zucchini and half of the almonds. Drop dough by rounded tablespoonful about 2 inches apart onto cookie sheets. Top

with remaining almonds. Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks.

Cool completely before storing.

Zucchini Saute

4 small zucchinis

4 small yellow zucchinis

10 T. salad oil

1/8 tsp. crushed red pepper

1 T. soy sauce

Cut squash into bite-size chunks. In 5 qt Dutch oven over med-high heat, add salad oil, and cook squash chunks and red pepper. Cook 5 to 10

minutes until tender-crisp, stirring frequently. Stir in soy sauce. Makes 8 servings.

Squash Casserole

2 pounds of squash, sliced

1 medium onion, chopped

1 can of cream of mushroom soup

salt and pepper to taste

1 cup Parmesan cheese, grated

1 cup cracker crumbs

garlic powder to taste

Cook squash and onions, drain, add soup and seasonings and put them into a buttered casserole dish. Top with cheese and cracker crumbs.

Bake at 350 for 20 minutes.

German Cucumber Salad

2 large cucumbers, thinly sliced

1/2 large onion, optional, thinly sliced

1 tsp. salt

1/2 c. sour cream

2 T. vinegar

2 T. sugar

1 tsp. dried dill

1 tsp. dried parsley

1 tsp. paprika

Spread cucumbers and onion on a platter, season with salt and sit for 30 minutes. Squeeze excessive moisture from the vegetables.

In a large bowl, stir the sour cream, vinegar, sugar, dill, and parsley. Fold the veggie mixture into the sour cream mixture. Refrigerate

the salad for at least 8 hours or overnight. Garnish with paprika.

Annunciation’s St. Vincent de-Paul Food Pantry provides food to those needing assistance in the area, including dairy, various proteins, fresh vegetables, fruit, and canned and boxed goods.

What good is the assistance if you don’t know what to cook with the groceries provided? Volunteers at the St. Vincent de-Paul Food Pantry want to provide recipes to help people use their groceries.

People in need of assistance – either with food or to check on bill assistance available - call at 812-531-3637 or stop by the next food pantry event held each Tuesday.

Tax-deductible donations can be sent to Annunciation Church, 19 North Alabama Street, Brazil, 47834.