Baking with Betty

By Betty Heald | Oct 13, 2016

This week's column is dedicated to Barbara - happy wearing!

Garden Squash Ravioli

1 package (24 ounces) frozen miniature cheese ravioli

1 medium yellow summer squash, cut into 1/2 inch pieces

1 medium zucchini, cut into 1/2 inch pieces

2 cans (one 15 ounces, one 8 ounces) tomato sauce

1 teaspoon garlic salt

1 teaspoon dried minced onion

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon sugar

1/2 teaspoon chili powder

1/4 teaspoon pepper

In a large saucepan, cook ravioli according to package directions. Meanwhile, in a 1 to 1 1/2 quart microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 6-7 minutes or until vegetables are tender. Drain ravioli; top with sauce.

Cucumber Canoes

2 medium cucumbers

2 cans (6 ounces each) tuna, drained

1/2 cup mayonnaise

1 celery rib, finely chopped

1 teaspoon finely chopped onion

salt and pepper to taste

8 cherry tomatoes

1 medium carrot, cut into 8 sticks

Slice cucumber in half lengthwise. With a spoon, remove and discard the seeds. Cut a thin slice from bottom of each cucumber half if necessary so it sits flat. In a bowl, combine the tuna, mayonnaise, celery, onion, salt and pepper. Spoon into cucumber halves. Add tomatoes for people and carrot sticks for paddles.

Walnut Romaine Salad

1 small bunch romaine, torn

1 small zucchini, chopped

1 cup seasoned salad croutons

1/4 cup chopped walnuts

6 tablespoons olive or vegetable oil

2 tablespoons red wine vinegar or cider vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

1 garlic clove, minced

Dash of pepper

In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

Favorite Pork Chops

2 cups soy sauce

1 cup water

1/2 cup packed brown sugar

1 tablespoon molasses

In a saucepan over medium heat, bring above to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag and add 6 bone-in pork loin chops (1 1/2 inches thick) seal bag and refrigerate for 3 to 6 hours. Drain and discard marinade. Place pork chops in a greased 13x9x2 inch baking dish. Cover and bake at 350 degree for 30 minutes.

Combine the following for the sauce:

3/4 cup ketchup

2/3 cup chili sauce

1/4 cup packed brown sugar

2 tablespoons water

1 1/2 teaspoon ground mustard

Pour over chops. Bake, uncovered, 30 minutes longer or until meat juices run clear.

Tart Cherry Soup

2 cans (14 1/2 ounces each) each water-packed pitted tart cherries

1/2 cup orange juice

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon grated lime peel

1/2 teaspoon ground cinnamon

4 lime slices

Place the cherries in a blender or food processor; cover and process until finely chopped. Transfer to a saucepan; add the orange juice, sugar, lime juice, pee; and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Refrigerate until chilled. Garnish with lime slices.

Our thought for the week: "So long as we are loved by others I should say that we are almost indispensable and no man is useless while he has a friend." — Robert Louis Stevenson

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