Diabetic Cakes 24servings 0 minutes 3 eggs 0.25 cup sugar 0.25 cup Soft margarine 2.5 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 0.5 teaspoon ground cinnamon 0.25 teaspoon ground nutmeg 0.125 teaspoon ground cloves 0.25 cup honey 1 cup Cold strong coffee 1 Ripe banana mashed Beat the eggs until thck. Ad the sugar gradually. Beat in the margarine. Stir the flour, Baking powder, soda, and spices together. Add gradually to the creamed mixture with the honey and the coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured 10 inch tube pan or two 9 inch loaf pans. Bake in a 350 F oven for 45 to 50 minutes. Remove fro mthe oven and cool on a wire rack for 5 minutes before removing frm the pan. Cool thoroughly before slicing. Calories per serving (1/24 of recipe): 93 calories Note: The honey cake has 1 tsp of sugar per serving. Source: The American diabetes association cookbook Bundt Alcohol Desserts Cakes 10servings 0 minutes 0 Chocolate Fudge cake w/puddi 2 eggs 0.5 cup Kahlua or Amaretto 0.25 cup oil 1 pint sour cream 12 ounces Chocolate chips (2 cups) Mix together and pour into Bundt pan that has been lightly greased. Bake at 350 for 50 - 60 minutes until sides of cake begin to pull away from pan. Sugar free Low fat Dessert Diabetic 8servings 0 minutes 8 ounces Pet Lite Milk 4 packages Sugar Substitute 1 teaspoon vanilla 2 Peach peeled and diced 1 Banana mashed 4 slices Pineapple with juice 8 ounces orange juice 2 cups Strawberries crushed Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender and whip until creamy. Serve. Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit From Files of A.Broaddus 6-24-93 From the files of Al Rice, North PoleAlaska, Feb 1994 Mexican Fruits Drinks 3servings 0 minutes 0.5 cup Banana sliced 0.5 cup Mango Papaya,Or Guava; * 2 cups milk 1 tablespoon honey * Fruit should be of one kind listed and be chopped. ~--------------------------------------------------------------------- ~-- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. Mexican Juices Drinks Fruits Alcohol 6servings 0 minutes 1 each Lime Cut Into Halves 1 per serving Granulated sugar 3 cups Cracked Ice 0.25 cup powdered sugar 1 cup Tequila 6 ounces Frozen Orange Juice * * Use 1 6-ounce can of thawed frozen concentrate. ~--------------------------------------------------------------------- ~-- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. Veal Penndutch 1servings 0 minutes 2 pounds Veal steak 0 Salt & pepper 0 Crackers crushed 0 *OR: 0 bread crumbs 1 egg beaten 0 lemon juice 0 egg fried Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Cake Nuts Chocolate 10servings 0 minutes 0.25 cup Nuts chopped (cinnamon or,if possible) 1 egg 3 tablespoons shortening thinly sliced 1 cup milk patty pan,crookneck or a mixtu,cut in pieces about 3 ounces Unsweetened Chocolate premelted envelopes 0.5 teaspoon vanilla peeled,seeded and chopped 1.25 cups flour 1.33333 cups sugar 1.25 teaspoons baking powder chopped 0.5 teaspoon salt 0.25 teaspoon Soda 0.5 cup Semisweet chocolate pieces Heat oven to 350~. Grease and flour baking pan, 9x9x2". Measure nuts into b Set nuts aside. In order listed, measure remaining ingredients except choco Blend 30 seconds on high speed, stopping blender occasionally to scrape sid (Batter may be slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out cle *To prepare cake with electric mixer, measure all ingredients except nuts a **If using self-rising flour, omit baking powder and salt. Cashews Nuts Chicken Chinese Main dish 4servings 0 minutes 3 per serving Chicken Breasts * 0.5 pound Chinese pea pods 0.5 pound mushrooms 4 per serving Green onions 2 cups Bamboo Shoots drained 1 cup Chicken broth ** 0.25 cup soy sauce 2 tablespoons corn starch 0.5 teaspoon sugar 0.5 teaspoon salt 4 tablespoons Salad oil 1 package Cashew nuts (about 4-oz) * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. Cajun Shellfish Main dish 16servings 0 minutes 1 cup Salad oil 1 Stalk Celery diced 5 cups onions sliced 1 cup Chili sauce 1 teaspoon Curry Powder 3 Lge. bay leaf 2 packages Frozen sliced okra 2 cans Tomatoes (#303) 3 large green peppers sliced 1 Stalk celery leaves chopped 1 teaspoon thyme 0 salt red & black pepper 0.5 cup chopped parsley 5 pounds Shrimp cleaned & deveined Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Seafood Sandwiches Main dish Eggs Cheese 4servings 0 minutes 2 each eggs Lg,hard cooked 1 cup Crab Meat 1 cup Cheddar Md,grated 1 each green onion Md,diced 0.5 cup mayonnaise 1 per serving Catsup Or BBQ Sauce to taste 1 dash celery salt 1 dash onion salt 1 dash garlic powder 2 tablespoons Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. Fish Cyberealm Main dish 4servings 0 minutes 4 per serving Double Filets of Flounder 2 per serving eggs separated 1 pinch salt pepper,Dry Mustard 1 cup Peanut oil 4 tablespoons pickle relish 1 tablespoon parsley chopped 1 tablespoon lemon juice 1 dash Tobasco 1) Place the egg yolks in a blender, food processor or deep bowl. 2) Blend in the salt, pepper and mustard. If blending by hand, use a small whisk. 3) If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition. 4) When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk. 5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4. 6) Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets. 7) Spread the sauce over each filet and broil for 3-5 minutes longer, or until the sauce puffs and browns lightly. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY 315-786-1120 Fish Nets Appetizers Cyberealm 8servings 0 minutes 1 tablespoon Cayenne pepper 2.25 teaspoons salt 1.5 teaspoons Sweet paprika 1.5 teaspoons black pepper 1.25 teaspoons garlic powder 0.75 teaspoon onion powder 0.75 teaspoon Dried Thyme 0.75 teaspoon dried oregano 2 eggs 1.75 cups flour 0.75 cup beer 1 tablespoon baking powder 4 Dozen medium shrimp peeled and deveined,about 2 lbs. 0 Vegetable Oil For Frying 3 cups Grated coconut (6 oz) 1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl. 4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet. 5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. 6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade. Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993 Fish Main dish 4servings 0 minutes 650 grams Thick white fish fillets 2 teaspoons lemon juice 1 teaspoon Cumin seeds 0.5 teaspoon Fennel seeds 0.5 cup Desiccated cocunt 2 Piece ginger chopped (2cm) 2 Dried chillies soaked for 0 15 minutes in hot water 2 cloves garlic 1 medium onion 0.75 teaspoon turmeric 2 teaspoons Tamarind concentrate 2 tablespoons butter 1.5 cups water 2 tablespoons Chopped coriander Preparation time: 20 minutes Cooking time: 12 minutes Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Fry the prepared seasoning paste in the butter for 1.5-2 minutes, stirring. Add water and bring to boil. Simmer for 6 minutes. Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander. Fish Casserole Main dish Pork Clams 6servings 0 minutes 2.5 cups Fish stock 0.25 teaspoon Saffron Threads 0.25 cup Dry white wine 6 tablespoons Lard 0.5 pound Chorizo Sliced 1/4" 1.5 pounds Pork Loin 1" Cubes 1 onion thinly sliced 2 Bell peppers julienned 2 tomatoes peeled,seeded 3 Large Squid 2 cups Long-Grained Rice 0.75 cup Blanched almonds 0.333333 cup Pine Nuts 3 garlic cloves minced 1 cup Artichoke hearts drained 18 Clams Or Mussels scrubbed 0.5 cup Peas 0.25 cup Pimientos julienned 2 tablespoons Fresh parsley minced Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Elizabeth David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good." A 1972 Gourmet Magazine Favorite. Beef 8servings 0 minutes 1 pound Dry lima beans 6 cups water 4 each Slices bacon 2 pounds Round steak (cutin 1"stri 18 ounces (1 cn) tomato juice 1 tablespoon Packed brown sugar 0.5 teaspoon salt or to taste 1 teaspoon dry mustard 0.5 teaspoon black pepper Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. Tabasco Hot Barbecue Beef 4servings 0 minutes 4 New York Strip Or: 0 Rib Eye Steaks 2" Thick 2.66667 teaspoons Tabasco Pepper Sauce 0 Freshly Cracked Black Pepper 0 salt This is our favorite way to cook steaks outdoors on a charcoal grill, and it works well with hamburgers, too. Start with a good "steak fire" of white coals 3 to 4 inches below the grill. To test the fire, put the palm of your hand just above the grill. If you can keep it there only for as long as it takes to say "One thousand and one," the fire is ready. ~--------------------------------------------------------------------- ~-- Place the steaks on a cutting board and, with the back of a spoon, briskly rub about 1/3 teaspoon Tabasco sauce and some pepper into both sides of each steak. Grill the steaks over a hot fire for about 5 minutes on each side for medium-rare. To broil, preheat the broiler, place the seasoned steaks on an oiled broiler rack, and cook 6 inches from the heat for 4 to 5 minutes on each side for medium-rare. Add salt to taste. From: The Tabasco Cookbook. Hamburger Stove top Beef 1servings 0 minutes 1 pound Beef chuck ground 0.25 teaspoon pepper 2 tablespoons butter or margarine 1 teaspoon Curry Powder 1 Beef bouillon cube 1 teaspoon salt 4 ounces Canned mushrooms drained 2 tablespoons flour 1 cup water Mix meat, salt and pepper and shape into 4 patties. Pan fry in lightly greased skillet until of desired doneness. Remove from skillet and keep hot. Cook mushrooms in butter for 2 - 3 minutes. Blend in flour and curry powder. Add water and bouillon cube; cook until smooth and thickened. Pour sauce over meat patties and serve at once. Vegan Vegetarian 4servings 0 minutes 2 tablespoons Sunflower or other veg. oil 2 medium onions chopped 4.5 ounces TVP granules 1 cup Hot water or vegetable stock 1.5 cups Breadcrumbs 0.5 tablespoon Mixed herbs (such as parsley sage,rosemary and thyme) 1 tablespoon freshly chopped parsley 2 garlic cloves crushed 1 Egg (or egg replacer) (beat egg if using) 2 tablespoons soy sauce 0 Salt and pepper to taste 32 ounces Canned chopped tomatoes 6 ounces tomato paste 0 Salt and pepper to taste Preheat oven to 350 degrees. In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes. In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes. Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and season to taste. Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all around for the tomato sauce to run. Heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf, then bake for one hour. Serves 6. JTK's notes: I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP. Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire. The egg replacer works fine --- not sure if it's even necessary. Also, I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much. I make breadcrumbs from whatever bread is available, preferably wholewheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender. I've made 1.5x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired) makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with a couple inches margin around for sauce --- see above). VEGAN/OVO. (orig. posted by Jean Reese, adapted from Veg. Times) Appetizers Vegetarian Soups 6servings 0 minutes 1 pound Black beans soaked 8 cups water 2 tablespoons salt 1 cup onion chopped 1 cup green pepper chopped 1 cup celery chopped 1 cup carrots chopped 8 tablespoons olive oil 6 garlic cloves 1 tablespoon cumin 4 teaspoons white vinegar 1 teaspoon soy sauce Simmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes. Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. Joel Rapp, "Mother Nature's Vegetarian Feasts" D/g Boat Burger Vegetarian Beans 7servings 0 minutes 1 cup Multi grain oats 0.125 cup Bran 0.25 cup Wheat germ 0.333333 cup Dry potato flakes 0.75 cup V-8 juice 1 egg 1 can Fava beans - 19 oz. drained 1 cup carrots shredded 0.5 cup onion finely chopped 0.25 cup green pepper finely chopped 0.125 teaspoon garlic powder 0.125 teaspoon white pepper 0.25 teaspoon oregano 0.25 teaspoon basil 0.25 teaspoon rosemary 0.25 teaspoon Ground sage 4 dashes Tabasco Place Oats, potato buds, bran, wheat germ in bowl and mix with the V 8. Let stand for 15 minutes. Stir in egg and spices. Drain Fava beans, place in small bowl and mash with a fork. Mix vegetables, oat mixture and beans in medium bowl until well blended. Press firmly into 1/4 lb hamburger press. Lightly oil non stick fry pan and fry over med heat (325 if using electric fry pan) for approximately 8 minutes per side or until browned and crisp. Place on cake rack over cookie sheet and bake for 20-30 minutes so inside of burger gets set. Or make thinner burgers. Cool, wrap individually, freeze. Spices can be changed to Cajun, Indian, Italian, Mexican Adapted from recipe of Elizabeth Rodier == Courtesy of Dale & Gail Shipp, Columbia Md. == Vegetarian Pasta California 8servings 0 minutes 8 tablespoons olive oil 1 bunch Fresh basil 0.25 cup Pine Nuts 4 garlic cloves 0 Salt (to taste) 0 White pepper (to taste) 3 tablespoons butter 2 shallots chopped 1 tablespoon Fresh basil chopped 1.5 cups Broccoli (tiny florets) 1.5 cups carrots julienned 1.5 cups zucchini julienned 1.5 cups Snow peas 2 cups heavy cream 32 ounces Angel hair pasta cooked al dente 0.5 cup Parmesan freshly grated In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside. In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saut� the vegetables for 3 to 4 minutes, or until they are cooked al dente. Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper. On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top. Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias Vegan Vegetarian Pasta Main dish 6servings 0 minutes 1 medium eggplant 0.5 lemon juiced 0 salt 0.25 cup Unbleached Flour 0.25 cup cornmeal 0.5 teaspoon oregano 0.5 teaspoon garlic powder 0.125 teaspoon black pepper 2 tablespoons oil 1.5 pounds Firm tofu 0.25 cup lemon juice 2 teaspoons dried basil -=OR=- 2 tablespoons -Fresh chopped basil 2 teaspoons honey 1 teaspoon salt 1 garlic clove 1.5 cups tomato sauce Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown. Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese. Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving 1/2 cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned. Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g. FROM: MADELINE HIMY (NFBH49A) Beef Penndutch 1servings 0 minutes 1 pound Beef ground 0.5 teaspoon salt 1 onion minced 1 egg well beaten 1 dash pepper 0.25 cup bread crumbs Mix in order given and shape into round cakes. Fry in butter until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Main dish Potatoes Indian Vegetarian 6servings 0 minutes 5 medium potatoes cubed & cooked 1 slice ginger 1 tablespoon Coriander 1 teaspoon cumin 6 tablespoons tomato sauce 6 tablespoons vegetable oil 1 teaspoon Fennel 1 teaspoon Fenugreek 0.5 teaspoon Black mustard seeds 3 Whole dried red chilies 1 teaspoon salt 1.5 teaspoons lemon juice 1 teaspoon Garam masala Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth. Break potatoes into bite sized pieces. Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. Madhur Jaffrey, "An Invitation to Indian Cooking. Vegetarian Casseroles 4servings 0 minutes 1.5 teaspoons chili powder 1 tablespoon parsley flakes 0.5 teaspoon garlic powder 0.5 teaspoon onion powder 0.125 teaspoon salt 0.125 teaspoon black pepper ground 3 cups zucchini thinly sliced,fresh 1 pound tomatoes fresh,sliced 0.25 cup bread crumbs white,fresh 1 tablespoon vegetable oil 1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~