Blog: St. Vincent de-Paul Food Pantry: Recipes Fresh from the Garden (7/14/22)


St Vincent DePaul Food Pantry provides recipes to help people maximize the use of food items available at the pantry located at 399 East Church Street, Brazil.

Why not stop by our new facility? This is no longer a drive-thru.

With zucchini and cucumbers in abundance, we thought it would be a good idea to include recipes for these vegetables.

Zucchini and almond cookies

1 pouch (17.5) Betty Crocker Oatmeal Cookie Mix

1/2 cup butter, softened

1 egg

1T. the water

1 grated zucchini, drained (small size)

1/3 cup sliced ​​almonds

Heat oven to 350. Line 2 baking sheets with parchment paper. In medium bowl, mix cookie mix, egg and water until soft dough forms.

Gently stir in the zucchini and half of the almonds. Drop dough by heaping tablespoonfuls about 2 inches apart on cookie sheets. High

with the rest of the almonds. Bake for 11 to 13 minutes or until edges are golden brown. Remove cookie sheets to cooling racks.

Cool completely before storing.

Stir-fried zucchini

4 small zucchini

4 small yellow zucchini

10 T salad oil

1/8 tsp powdered red peppers

1 tablespoon of soy sauce

Cut the squash into bite-sized pieces. In a 5-quart Dutch oven over medium-high heat, add the salad oil and cook the squash pieces and red pepper. Cook 5 to 10

minutes until tender-crisp, stirring frequently. Stir in soy sauce. Makes 8 servings.

squash casserole

2 pounds squash, sliced

1 medium onion, chopped

1 can of cream of mushroom soup

salt and pepper to taste

1 cup parmesan cheese, grated

1 cup cracker crumbs

garlic powder to taste

Cook the squash and onions, drain them, add the soup and seasonings and put them in a buttered casserole dish. Top with cheese and cracker crumbs.

Bake at 350 for 20 minutes.

German cucumber salad

2 large cucumbers, thinly sliced

1/2 large onion, optional, thinly sliced

1 C. salt

1/2 tsp. sour cream

2 tablespoons of vinegar

2 tablespoons of sugar

1 C. dried dill

1 C. dried parsley

1 C. paprika

Spread the cucumbers and onion on a dish, season with salt and leave to stand for 30 minutes. Squeeze excess moisture from vegetables.

In a large bowl, combine sour cream, vinegar, sugar, dill and parsley. Stir vegetable mixture into sour cream mixture. Refrigerate

salad for at least 8 hours or overnight. Garnish with paprika.

Annunciation’s St. Vincent de-Paul Pantry provides food for those in need in the area, including dairy products, various proteins, fresh vegetables, fruits and canned goods and canned.

What is the assistance for if you don’t know what to cook with the groceries provided? Volunteers at the St. Vincent de-Paul Food Pantry want to provide recipes to help people use their groceries.

Those in need of help — whether it’s with food or checking out available bill help — call 812-531-3637 or stop by the next pantry event, which takes place every Tuesday.

Tax-deductible donations can be sent to Church of the Annunciation, 19 North Alabama Street, Brazil, 47834.

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