Recipes Included On This Page Zach Ward's Thanksgiving Casserole Zucchini Lime Bread with Lime Glaze Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Zach Ward's Thanksgiving Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds buternut squash -- peeled, seeded, in 1" dice 1 large red bell pepper -- in 1" dice 2 tablespoons extra virgin olive oil 3 cloves garlic -- minced 1 small onion -- minced 1 1/2 teaspoons rosemary leaves -- chopped salt and pepper -- to taste 6 ounces Pecorino Romano cheese -- grated Preheat oven to 400 F. In a large bowl, combine all ingredients except cheese. Transfer mixture to a shallow casserole dish. Sprinkle with cheese. Bake for one hour until squash is tender. Source : "TV Guide, November 18, 2000" S(MC formatting by): "bobbi744@acd.net" NOTES : 27 year old Zack Ward is a co-star of Fox's Titus. Contributed to the FareShare Gazette by Bobbie; 18 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 5g Total Fat; (72% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Zucchini Lime Bread with Lime Glaze Recipe By :Edmonton Journal 1994 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups zucchini -- (500 mL) -- grated & packed 1 large lime juice 1 large lime zest 2 cups all-purpose flour -- (500 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon baking soda -- (2 mL) 2 teaspoons baking powder -- (10 mL) 1/2 teaspoon nutmeg -- (2 mL) freshly grated 1 cup sugar -- (250 mL) 1 egg 1/2 cup canola oil -- (125 mL) 1/2 cup powdered sugar -- (125 mL) sifted 1 lime juice 1 teaspoon lime zest -- (5 mL) finely grated Preheat oven to 350F (180C). Coat a 9x5-inch (2 L) loaf pan with non- stick spray. In a medium bowl, stir together all dry ingredients. Wash and dry the lime. Grate the lime peel and add to dry ingredients. Beat together egg, oil and yogurt. Squeeze lime juice and add to liquid. Make a well in dry ingredients and pour liquid into it. Add grated zucchini. Stir together with a fork until just mixed - batter will be thick and lumpy. Spoon into loaf pan. Bake 55 to 60 minutes. Cool 10 minutes before turning out on a cake rack. With a toothpick, poke several holes in the loaf at intervals. While still warm, spoon the glaze over top. Lime Glaze: Put 1/2 cup sifted icing sugar, juice of 1 lime and 1 tsp. finely grated lime zest in a measuring cup and stir to partly dissolve the sugar. If there isn't enough juice, add a few drops of water. Microwave the glaze just until it boils. Spoon glaze over the loaf. Chill before serving. Makes 1 loaf. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 3 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3130 Calories (kcal); 117g Total Fat; (32% calories from fat); 37g Protein; 506g Carbohydrate; 187mg Cholesterol; 2746mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fruit; 22 1/2 Fat; 17 1/2 Other Carbohydrates

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