Recipes for July Cannery items

Spaghetti Zucchini Bake-serves 8

1 lb. Macaroni Pasta
1 1/2 lb. Italian Sausage, cooked and cut into bite size pieces or Meatballs
2 cans 14 oz. Diced Tomatoes
1-2 cans Mushrooms (optional)
1 can Tomato Paste
1/4 C. Dehydrated onions, hydrated
1-2 Cloves of Garlic
4-5 C. Zucchini, cut into large chunks
1 t. Oregano
2 t. Basil
2 C. Mozzerella Cheese, grated
Salt to Taste

1. Cook your pasta in boiling water until tender.2. Combine diced tomatoes, mushrooms, tomato paste, hydrated onions, garlic, oregano, and basil in large pot. Heat to boiling and simmer for 5- 10 minutes.3. While the noodles are cooking, grill Italian sausage. (Or if you’re using the frozen meatballs you can just microwave them…EASY!)4. Place zucchini chunks in a bowl and microwave for 3 minutes (just to cook them slightly).5. Add zucchini and meat to sauce and simmer for 5 minutes. Add in noodles and 1 C. of cheese and stir. If you don’t want to heat up your oven just place remaining cheese on the table for people to top theirs with.6. Place Spaghetti Zucchini Bake in a 9×13 casserole dish and top with remaining cheese. Place under broiler until cheese is melted. Make sure and watch it so the cheese doesn’t burn.


Crunchy Granola
1 ½ cups brown sugar½ cup water4 teaspoons vanilla extract½ teaspoon salt8 cups rolled oats¾ cup pecans, coarsely chopped¾ cup almonds, coarsely chopped½ cup sunflower seeds, unsalted½ cup shredded coconutdried fruits, if desired (tropical fruit is good, raisins, b

Heat oven to 275 degrees.Combine brown sugar and water in a 4 cup microwave proof cup.Microwave on high 5 minutes, or until the sugar is completely dissolved.Remove from microwave and stir in vanilla and salt.In a large mixing bowl, mix oats and nuts.Add the brown sugar mixture.Mix thoroughly.Spread onto 2 cookie sheets and bake for a total of 45 minutes or until golden brown.After 25 minutes, stir and put back in the oven for the rest of the time.When granola has cooked completely, add dried fruits.
lueberries, cranberries, cherries are all great.)


Sour Cream Apple Pie
Preheat oven to 375
1 pie crust for 9” pie
2 eggs ( 2 T. Dry Egg Powder + 1/4 C. Water)
1 cup sour Cream
1 cup sugar
4 TBS all purpose flour
1 tsp vanilla extract
¼ tsp salt
2 1/2 c. dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 C. boiling water and let stand for five minutes, discard excess water )

In a large bowl beat eggs then add sour cream and sugar. Put in 4 TBS flour, vanilla, & salt and mix well. Stir in apples, and then pour into pie shell.
Bake at 375 for 20 minutes
Crumb Topping
3 TBS butter – melted
¼ cup brown sugar
6 TBS all purpose flour
Mean while combine brown sugar, flour, & butter with wire whisk or whisk on mixer until crumbly (should look like small peas)
After 20 minutes cooking take pie out and top with crumb topping, then return to oven and continue cooking for 20 – 25 minutes.
Cool, cover and store leftovers in fridge.


Carrot Raisin Salad-serves 5
3/4 C. dehydrated carrots from the cannery)
1/2 C. raisins
1/2 C. Mayonnaise
1 t. lemon Juice
2 T. sugar
1 can Crushed pineapple, drained-optional (you can save the juice and soak your raisins in it for a half hour for more flavor) Mix all ingredients together and store covered in refrigerator. For an added flare, serve on a bed of lettuce greens.