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Midsummer Recipies


(Makes about four dozen candies)

1 Lb. Melted Margarine,
2 1/2 Lbs. Smooth Peanut Butter,
3 Lbs. Powdered Sugar,
36 Oz. Semi-Sweet Chocolate,or Chocolate Chips

1 Square Cooking Paraffin

The Insides: Mix the margarine, peanut butter, and powdered sugar together in a large mixing bowl. It will be thick and heavy. Roll the mixture into small balls about 3/4-inch to an inch across. Melt the chocolate (chocolate chips melt the best) in a double boiler with one section of paraffin.

Dip the balls in the chocolate mixture three-quarters of the way so that they look like buckeyes.

Lay them out on wax paper and let them set long enough to harden before eating.

Zucchini Casserole

(Serves six to eight)

5 Zucchini, sliced or chopped
2 Eggs, Beaten,
1 Cup Sour Cream,
1 Cup Sharp Cheddar Cheese, Grated,
2 Cups Mozzarella Cheese, grated,
1 Tsp. Basil,
1/2 Tsp. Ground Oregano,
3/4 Tsp. Garlic Powder,
1/4 Tsp. Salt,
1/8 Tsp. Ground Rosemary,
1/2 Tsp. Black Pepper,
1 Cup Fresh or Canned Mushrooms,
1 Small Chopped Tomato,
1/2 Cup Bacon Bits or Ham Cubes,
2 Cups Prepared Croutons,
1/4 Cup Parmesan cheese, grated

Preheat oven to 350 degrees F. Mix all of the ingredients together in a large mixing bowl. Place the mixture in a lightly greased 9 x 13 baking pan and bake for 30 minutes.

Mom McCoy's Lemon Chess Pie

(Makes one nine-inch pie)

1 Unbaked Pie Shell,
2 Cups Granulated Sugar,
1 Tbsp. Flour,
1/2 Tsp. Cornstarch,
1 Tbsp. Corn Meal,
4 Eggs,
1/4 Cup Milk,
1/4 Cup Butter or Margarine, Softened,
1/2 Cup Real Lemon Juice,
1/4 Cup Grated Lemon Peel

Preheat oven to 375 degrees F. Place an unbaked pie shell in a deep-dish pie pan. Mix the sugar, flour, cornstarch, and cornmeal, then add the eggs, milk, butter or margarine, lemon juice, and lemon peel. Beat until smooth. Pour the mixture ito a pie shell and bake for about 40 minutes, or until the top is golden brown. Top with orange slices for an added solar touch. (Note: A second crust can be used to cover the pie before baking. Pinch it to the edges of the bottom of the crust to make a tight seal. Make several cuts in the top crust to allow heat to escape.)

Back to the Kitchen.