Zucchini Bread

1 1/2 cups Sugar
3 eggs
2 cups raw zucchini or yellow squash (use food processor)
3 tsp vanilla
3 cups all purpose flour or wheat flour (if using wheat flour, use about 1/4 cup more zucchini)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1/2 cup nuts (optional)
1/2 raisins or dates (optional)

Preheat oven at 350. Mix all ingredients. Grease loaf pan. Pour into loaf pan (8x4 or 9x5). Fill pan about 2/3 full. Bake in oven for 45 minutes. This bread freezes wonderfully! This recipe is very very moist and YUMMY!

Picadillo (Cuban Meat Sauce)

1 lb. lean ground meat
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons chopped garlic (I use the chopped kind sold in jar)
1/3 cup chopped green olives
1/4 cup raisins
1 can diced tomatoes with juices
1/2 cup white wine
salt/pepper to taste

Brown meat in large skillet and drain. Add onions, green pepper, and garlic; continue to brown with meat. Once meat is well browned, add olives, raisins, wine, tomatoes and salt/pepper. Cover and simmer about 30 minutes, stirring frequently. (You can always add more white wine, olives, raisins, etc. to suit your tastes....I'm not big on measuring so I just throw in whatever.)

Cheese and Tamale Pie

Cheese and Tamale Pie

1 lb. ground beef or turkey
1 large onion, chopped
1 large green pepper, chopped
1/2 cup salsa
1 (15.5 oz) can pinto beans, drained
1 (14.5 oz) can diced chili-style or regular tomatoes, drained
1/2 tsp salt
1/2 cup chopped fresh cilantro
2 cups (8 oz) shredded sharp Cheddar cheese (reduced-fat), divided

1 1/3 cups self-rising yellow cornmeal mix
1 cup milk
1 large egg, lightly beaten

1. Preheat oven to 400 degrees. Cook first 3 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Drain and pat dry with paper towels. Return meat mixture to pan; stir in salsa, beans, tomatoes, and salt. Simmer 5 mins. Stir in cilantro. Spoon mixture into greased 11x7 inch baking dish. Sprinkle with 1 cup cheese.
2. Whisk together cornmeal, milk and egg in medium bowl. Stir in remaining 1 cup cheese. Spread batter over beef mixture. Bake at 400 degrees for 20 mins or until cornbread is lightly browned. Cool completely. Cover tightly with aluminum foil; freeze up to 3 months.
3. Preheat oven to 350 degrees. Remove casserole from freezer; discard foil. Bake at 350 degrees for 1 hour or until thoroughly heated.

To serve without freezing: Prepare recipe through Step 2, omitting covering and freezing procedure.
To thaw and bake: Thaw casserole overnight in refrigerator. Uncover and bake at 350 degrees for 45 mins or until thoroughly heated.