1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.

Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1 C. Soy sauce
1 1/2 - 1 1/4 C. Brown sugar
1 tsp. Oyster sauce
1 tsp. Mirin (sweet rice wine)
1 clove Chopped garlic
Grated fresh ginger

Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool.
Pour over meat and marinate for at least 1 hour.
Best when cooked over charcoal. Use remaining marinade for basting.
If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour.

Best when meat is cooked over charcoal.

Baste often.

1 tsp. salt
6 Tbs. sugar
1 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley flakes
1/2 cup vinegar
1-1/2 cups mayonnaise

Mix all ingredients together really well. Yield: approximately 2-1/2 cups.

Note: May add ketchup for French dressing.

-Recipes From Our Front Porch

-Best of the Best from North Carolina Select Recipes from North Carolina's Favorite Cookbooks

2 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

1/4 cup (60 ml) ricotta cheese
4 tsp (20 ml) cocoa powder
2 tsp (10 ml) sugar, or more to taste
1/4 tsp (1 ml) almond extract

Combine all ingredients and mix until smooth. Spread on bread, toast, rolls, or muffins.
Makes about 1/4 cup.

1 ripe avocado, peeled and chopped
1 large ripe tomato, seeded and chopped
Juice from 1 lime
1 clove garlic
Salt to taste

Combine all ingredients in a small bowl and serve immediately.
If you need to store the salsa, press plastic wrap down over the surface, seal and refrigerate for up to 1 hour.

This is great as a side to sandwiches or fish.

Makes about 1 cup
Approximate Values Per Tablespoon:

23 calories (68% from fat), 2 g fat (.5 g saturated),
0 mg cholesterol,
.5 g protein, 1.5 g carbohydrates,
1 g dietary fiber, 2 mg sodium

8 cups ground cucumbers (with skins - about 5 lbs.)
4 cups ground onions
2 cups ground carrots
5 Tbs. salt
7 cups sugar
4 cups white vinegar
2 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground nutmeg
1/2 tsp. black pepper

Combine cucumbers, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for 6 hours; drain. Rinse and drain thoroughly.
In a large stock pot, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat; stirring often.

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 Tbs. lemon juice, plus 1 tsp. lemon juice

In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.
Yields: 1-3/4 cups.

Copycat Cookbook

1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp. sugar
1 Tbs. Hungarian sweet paprika
1 tsp. salt
3 Tbs. blue cheese

In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small
chunks of blue cheese.
Refrigerate 4 hours or more before serving to let flavors blend.

Yield: About 1-1/3 cups

Ingredients
2 shallots, very finely minced
2 tablespoons vegetable oil
2 ounces crumbled bleu cheese
1 1/2 cups buttermilk
1/2 teaspoon salt
12 cup mixed baby greens (mesclun)

Instructions
Combine all ingredients except greens and whisk until smooth or blend at low speed. Chill.
When ready to serve, put 2 cups greens on each salad dish and top with dressing.

1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste

Spread walnuts on a baking sheet and place in the oven at 350F until golden brown.
Place the walnuts in a food processor with the honey, vinegar and onions, and mix until smooth.
Add olive oil in increments, mixing well between additions.
Season with salt and pepper to taste.

1/4 cup sugar
1 tsp dry mustard
1 tsp paprika
1 tsp celery seed
1 tsp salt
1/3 cup vinegar
1/3 cup honey
1 tbsp lemon juice
onion juice, if desired
1 cup salad oil

Beat all of the ingredients except the oil in a small mixing bowl. Add the oil slowly, beating, constantly.

Ingredients:
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra-virgin olive oil
1/3 cup walnut oil
1/4 teaspoon salt
1/8 teaspoon white pepper

Method:
In a medium bowl, whisk together the vinegars, mustard, shallot and  thyme. Whisking continuously, drizzle in the oils to form a smooth,  thick emulsion.

Ingredients
1 tablespoon minced dried onion
1 teaspoon beef bouillon granules
1 dash pepper and paprika

Procedure
Blend with sour cream for dip.

Ingredients
1 tsp. dried lemon peel
1/8 tsp. garlic powder
1/2 tsp. pepper
1 tsp. oregano
2 tbs. grated parmesan cheese

Procedure
Stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint sized jar:

To Make Caesar Dressing:
Leave contents in the jar.
Add to it 1/2 cup olive oil
1/4 cup freshly squeezed lemon juice.
Shake well.

Ingredients
1 1/2 cup sugar
12 oz. evaporated milk
3 eggs, slightly beaten
1/3 cup sugar
2 tsp. vanilla
1/8 tsp. salt

Procedure
Directions
Heat oven to 350.
In a heavy saucepan heat 1/2 cup sugar over low heat until melted and golden brown. Divide sugar syrup between 4 6-ounce custard cups. Tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.

Mix remaining ingredients. Pour into custard cups. Place cups in a 9x9 pan on oven rack. Pour very hot water into pan up to 1/2 inch from custard cup tops.

Bake 45-50 minutes or until knife comes out clean.

1 cup ketchup
2 tsp onion powder
1 tsp garlic powder
1/4 cup brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice
2 tsp dry mustard
1 tsp prepared horseradish

Combine in blender and process until smooth. Use to baste beef or chicken while cooking.

1 1/2 Tbsp yellow mustard
1 1/2 Tbsp Dijon mustard
1/3 cup honey
1 1/2 tsp hot pepper sauce

Combine in small bowl, blend well.

Great dip for chicken fingers.

1/2 cup plain yogurt
2 tbsps. olive oil
2 tbsps. fresh lemon juice
2 tbsps. minced shallot
2 tbsps. finely chopped fresh chives
2 tsps. sugar, optional
1 tsp. Dijon mustard
1/2 tsp. salt

Whisk together all ingredients until smooth.    Store in refrigerator and served chilled.
Good as a dip too.

Yields about 1 cup.

Ingredients
10 C.  Zucchini, chopped
4 C Onion, chopped
5 tbsp Salt
1 Sweet red pepper, chopped
1 Green pepper, chopped
3 C Sugar
2 tbsp Cornstarch
1 tbsp Turmeric
2 tsp Dry mustard
2 tsp Celery seed
1/2 tsp Pepper
2½ C Cider vinegar

Procedure
Combine zucchini, onion and salt; let stand overnight. Rinse and drain well.

Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stirring constantly. Do not overcook.

Pack hot into hot sterilized jars, leaving 1/4 inch headspace.

Ingredients
1 (8oz) cream cheese
1 (7oz) jar marshmallow creme
Procedure
Combine softened cream cheese and marshmallow creme;  mix until well blended.
Serve with fresh fruit and cookies as dippers.
You can add 1 tsp orange juice and 1 tsp grated orange rind to mixture.

Ingredients
1 cup honey
½ cup butter
½ cup fresh lime juice
¼ cup fresh lemon juice
1 Tbs cornstarch
1 cup grapefruit sections

Procedure
In small saucepan, combine all ingredients except grapefruit; mix well. Bring to a boil over medium-high heat, stirring frequently. Cool 10 minutes.
Serve warm or pour into clean glass jars; seal tightly.
Store up to 2 weeks in refrigerator.
Makes 3 cups