Sarah’s Recipes
By Sarah Witmer
Don’t forget all the easy yet so refreshing summer staples – creamy cucumber salad (cucumbers sliced thinly and covered in cold cream – chopped/sliced onions, diced tomatoes, and/or dill weed optional), caprese/marinated tomato salads, cucumber sandwiches (toast, mayo, salt), and all the baked goods that can include the prolific zucchini crop.
Zucchini Egg Casserole
3½ – 4 c. grated zucchini
6 eggs, lightly beaten
½ c. shredded parmesan cheese
1 ½ c. shredded sharp cheddar, divided (I used mild cheddar)
1 c. cottage cheese
1 lb. sausage, browned and drained
½ t. salt
¼ t. garlic powder
Preheat oven to 325°F. Mix altogether, saving approximately ½ cup of cheese for sprinkling on top during last 5 minutes of baking. Bake uncovered in 9×13 pan for 45 minutes. Enjoy!
Pork Marinade
From Ruth Ann Horst
½ c. soy sauce
½ c. water
1 T. lemon juice
1 T. brown sugar
2 T. oil
¼ t. Texas Pete
¼ t. garlic salt
¼ t. pepper
Completely cover chops and marinate overnight. Grill.
Cottage Cheese Bagels
From Annette Reed – She says, “I’ve started making these Cottage Cheese Bagels almost every Saturday. So easy and they pack a punch of 11 grams of protein and only 180 calories.”
1 c. fat free cottage cheese
1 t. honey
Blend in food processor until smooth (honestly, I just smash it up with a fork really good).
1 c. whole wheat flour
2 t. baking powder
Pinch of salt
Add flour, baking powder, and salt to the cottage cheese mixture. Knead together to form a ball of dough. Add flour if needed until it’s not sticky or add more cottage cheese if too dry. Form four balls and poke a hole in the center. Take a beaten egg and wash the bagel tops with it right before baking. This will give them a smooth bagel finish. Bake at 375°F for about 20 minutes. They are great with some Skinny Girl jelly and a cup of hot tea! Enjoy!
