Johnny Cake aka coconut muffins

This is a recipe I got from the chef at Cat Cay. After Scott treated him for kidney stones, he offered to help us in any way. Later in the week, I asked him for this recipe, which they often served for the dinner bread. I did scale it down quite a bit, so this is a manageable size. And I'm not totally sure of the cooking time since I was setting my timer 5 minutes at a time.

4 c. flour
1 3/4 c. sugar
2 3/4 T butter (room temp)
1/4 c. shortening
1 1/4 tsp salt
1 3/4 tsp baking powder
1/2 c. coconut
1 3/4 c. water
*And I added a can of drained crushed pineapple

Mix dry ingredients. Cut in butter
and shortening and then add water, coconut, & pineapple.

Fill muffin liners and/or tins about 2/3 full and I sprinkle each with a little sugar. Cook at 350 degrees. I'd start at 25 minutes and check it after every few minutes until tooth pick comes out clean.

Penne Pasta w/Mozzerella, Basil, & Tomato

Nicole requested that I post this recipe. It's one I found in a magazine and make it quite often since it's so simple. I ocassionally add sausage slices, but usually eat it veggie style. I'll note my alterations below.


1 lb penne pasta 8 oz. mozzerella cheese
2 T olive oil 2 pts. grape tomatoes, halved
1 T minced garlic 1/4 c. sliced fresh basil
1/2 t salt
1/4 t pepper

Cook pasta. Heat olive oil in skillet. Add garlic and cook for 30 sec. Stir in halved tomatoes and cook for 1 minute. Add 1/3 c. water from pasta pot to skillet. Bring mixture to boil. Stir in salt and pepper. Drain past and stir in tomato mixture. Add basil and diced mozzerella last, so it doesn't melt too much.

**I usually just use string cheese and dried basil in this recipe. And I've also begun doubling the ingredients for the sauce (everything but the pasta) so there's more sauce to mix with the pasta.

Mom's Stuffed Zucchini

2 large to medium zucchini
1 lb hamburger
1/2 onion, chopped
italian seasonings to taste
salt
pepper
shredded cheese (cheddar or mozarrella or parmesan)


Cut squash in half lengthwise and scoop out seeds and pulp leaving a shell 1/2 inch thick. Chop half the pulp and discard the larger seeds. Saute hamburger and onions until cooked. Mix in spices and chopped zucchini. Optional: add some tomato sauce but not too juicy. Fill squash shells with meat mixture, sprinkle with cheese, place in shallow pan. Add 1/2 inch water to the pan and bake at 350 degrees for 20 to 30 minutes until squash is fork tender and heated through.