Zucchini Salmon Patties

After grating one small zucchini, I decided to add it to my salmon patty recipe.  I mixed the zucchini with two cans of pink salmon, two eggs, five saltine crackers, and dashes of Italian seasoning, parsley, pepper and paprika.  I molded them into patties and cooked them in a hot skillet on the stove.

B&T's Strawberry Ice Cream

It was an excellent idea to make strawberry ice cream.  Our recipe made too much for our 1-1/3 quart ice cream maker.  The next time we make it we'll need to adjust the ingredients.  Also, it's incredible to eat when it's soft, but the next day it's frozen rock-hard.  So in a few ways, I'm still figuring it all out.

4 cups diced strawberries
2/3 cup sugar
1 cup milk
1 pint (2 cups) heavy cream
1 tsp vanilla

Combine strawberries and sugar.  Many recipes ask for it to macerate for two hours, but I found a half hour to be sufficient. 

 Proof of the T in the "B&T"!

Blend (stir) the milk into the strawberries until incorporated.  Add heavy cream and vanilla.

Take the freezer bowl out of the freezer, place it and cover with the lid.  Turn on the ice cream maker for 25 to 30 minutes.  This time it over flowed on me, even though I didn't pour it all into the bowl.

I love the soft texture of the ice cream.  It's harder to handle when it's completely frozen.  Yum!

Peach frozen yogurt

This is the second time using my ice cream/frozen yogurt maker.  It's pretty fun to use.  I decided to try the low-fat peach frozen yogurt recipe from the Cuisinart instruction and recipe booklet. 

This tastes like a Peach Julius (not sure if there is such a thing, but it's like Orange Julius with peach instead.)  With the chocolate chip frozen yogurt, I could clearly taste a yogurt flavor.  With this, it's 100% peach flavor!

Ingredients:
1 can (14 oz) peaches packed in juice
1/2 cup peach juice reserve
2 cups low-fat vanilla yogurt
1/3 cup sugar

Reserve 1/2 cup of juice from the can of peaches.  Chop canned peaches in a blender.  Add peach juice reserve, yogurt and sugar, blend until smooth.  Take the freezer bowl out of the freezer and attach the mixing arm and lid.  Turn on the frozen yogurt maker and pour the mixture through the spout.  Let mix for about 25 to 30 minutes.  Make 1-1/2 quarts or eight 1/2-cup servings.

Macaroni Salad

At times I like macaroni salad more than potato salad.  Pasta is addictive, but aside from just taste alone, it's a lot easier to prepare and cook than potatoes are.  This recipe is from Better Homes and Gardens Cookbook although I only used half of the ingredients.  Pasta salads are very versatile so it works every time!

2 cups macaroni or wagon wheel pasta
1/2 cup salad dressing {Miracle Whip}
1/4 cup mayonnaise
1 T mustard (to taste)
1-2 T milk
paprika
garlic powder
onion powder
 dash black pepper
2-3 hard boiled eggs
1/2 cup frozen peas
3/4-1 cup diced cheddar cheese
2-3 whole dill pickles, diced
black olives

Other ingredients in original recipe:
1/2 cup thinly sliced celery (1 stalk)
1/2 cup thinly sliced radishes
2 T thinly sliced green onion or chopped onion
1/4 tsp salt

Boil water in a medium saucepan.  Boil two cups of pasta according to package instructions.  Boil water in a small saucepan for hard-cooked eggs.  Meanwhile dice cheese, pickles, eggs, black olives and other ingredients.  Drain pasta when cooked.  Pour pasta into a large bowl.  Add frozen peas to the pasta.  In a separate bowl mix together the salad dressing and mayonnaise (I used a 3/4 measuring cup and eyeball it), mustard, onion- and garlic powder, paprika, salt and pepper. Add remaining ingredients into the pasta.  Stir in the salad dressing.  Add a little milk if it need moistened.  Chill at least four hours before serving.

Original recipe from Better Homes and Gardens Cookbook. "Macaroni Salad." 12th ed. Des Moines, IA: Better Homes and Gardens Books, 2002. 463.