White Sauce

Medium White Sauce

2 Tablespoons butter (melted)

Add 2 Tbls. flour, blend together

Add 1 cup until thickened,

This can be done in microwave. Cook for 2 or 3 minutes

Check and stir often until thickened.

Hamburger Stew

Hamburger Stew

Brown 1 to 2 lbs. hamburger seasoned with salt, pepper, and Lawry’s Salt

Add 1-2 pkgs. Brown Gravy Mix mixed with water as directed. Add potatoes, carrots, onion and simmer until vegetables are tender.

Naughty Nancy's Zucchini Chocolate Cake

I know those of you who couldn't make it to the five thousand Beutler family gatherings this summer are feeling left out.  SO, here it is, Aunt Lois' delicious chocolate zucchini cake--she served it at least three times, and it was so good I finally begged her for the recipe. I've made it twice already.  It's pretty foolproof, and I SWEAR you'd NEVER know there was zucchini in it (Jason ;-)  ENJOY!!!

Preheat oven to 350 degrees.

1/2 cup butter
1/2 cup oil
1 3/4 cup sugar
3 eggs
1/3 cup cocoa

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
heaping 1/2 teaspoon salt
3-4 cups shredded zucchini

Mix normal cake way, adding ingredients in order.  Beat well.  Pour into a greased jellyroll/cookie sheet pan.  Sprinkle the following on top (omitting or adding per your preference)

1 cup chocolate chips (can use a combination of flavors--mint is good as well!)
1 cup chopped walnuts (or sliced almonds or pecans etc.)
1 cup raisins (except for you Mary) these are surprisingly good on cake!
1/2 cup brown sugar (I cut this because it was too sweet)

Bake at 350 for 20-28 minutes or until done.  Cool, Cut and serve!!!

Sauteed Green Beans

Tis the season!! I had these at Bouck's house and loved them.

snip ends off as many beans as desired
either cut into pieces or leave whole beans your preference
throw in skillet with about
1 Tbls butter
1/4-1/2 teas regular basil or sweet(I like both and use dried, cause that's what I have)
Salt to taste
Saute on medium high heat to al dente(still crisp in middle)

I've tried this with feezer beans, not bad but fresh is really good.

Tastes so healthy

Baked Wild Caught Salmon

From the package of "Great American Seafood(brand) -- Pacific Salmon Fillets".

2 (6 oz) Great American Seafood Salmon fillets
2 garlic cloves, minced
6 Tbsp. light olive oil
1 tsp. dried basil
1 tsp. salt (I think this is too salty so I use 1/2 tsp. salt)
1 tsp. ground black pepper
1 tsp. lemon juice
1 tsp. fresh parsley, chopped

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice, and parsley. Place thawed salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occsionally.

2. Preheat oven to 375*F

3. Place salmon filllets in aluminum foil, cover with marinade, and seal. Place sealed fish in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Notes: 
I've had the best success using this recipe with the fish from this package because I don't know how to adjust the cooking time for pieces of fish sold in different sizes.  (I buy it in the freezer section at Stater Brothers and I think it's a good price---2 lbs for $10.00 on sale, $12.00 regularly.)  I have let it marinate for anywhere from 20 minutes to 2 or 3 hours and it seems good both ways. The fish will thaw in a few hours when placed out on the counter, but the easiest way is to put in the refrigerator the night before.  It will be thawed by morning.

Sour Cream Rhubarb Squares

"Robert's Grandma Catalina made these for Gretyl's blessing dinner and I have had lots of requests for the recipe, so here it is, enjoy!"

Sour Cream Rhubarb Squares
Cream together:
1 ½ c. brown sugar
½ c. shortening
1 egg
Mix together and add to creamed mixture alternately with 1 c. Sour Cream
2 c. flour
½ tsp. salt
1 tsp. baking soda
Mix thoroughly and lastly add 1 ½ c. chopped rhubarb
Topping
½ c. white sugar
1 T. butter
1 tsp. cinnamon
½ c. chopped nuts (almonds)

Bake at 350 degrees for 45-50 minutes in a 9x13 pan!

Huckleberry Cream Pie

"This is lighter than most cheese cake recipes and tasty!"

8 oz. Cream Cheese, softened

1/2 cup powdered sugar

2 cups whipped cream (yes, it should be whipped!)

2 cups huckleberries (separated in cups)

1 cup water

1 cup sugar

3 Tbsp. Cornstarch

1 baked pie crust

With mixer. stir cream cheese and sugar, add whipped cream. Pour into bake pie crust and refrigerate.

Mix 1 cup huckleberries, 2/3 cup water, 1 cup sugar and bring to a boil stirring constantly. Add cornstarch to 1/3 cup water and stir until smooth. Add to fruit mixture and cook until it is thick.

When the fruit mixture is cooled add the 2nd cup of huckleberries. Pour onto cream cheese layer and refrigerate until served.

(Adding the huckleberries after, ensures that some will still be extra juicy and firm rather than gooshy!)