The Plucky Housewives

Zucchini stuffed with italian sausage, mushrooms and onions I went to the farmer's market yesterday afternoon and picked up some local veggies.  I was getting low and was craving the garden-fresh taste of good vegetables.  I saw some zucchini that were perfect and grabbed six of them, along with some very colorful cherry tomatoes (even purple ones, which were quite tasty) and walla walla onions.   I had gotten a delivery of some more italian sausage from my Ruegsegger Farms and was staring at this, wondering what I was going to do with it.  I remembered that a friend had sent me a stuffed zucchini recipe of hers and thought, lets give it a try.   Try we did and it was fabulous.  There is just the two of us now and I still haven't learned the trick to downsize my cooking for two, so I always seem to have plenty.  At least Tom gets a great lunch the next day!  Because there were extras (I made 6 boats - 3 zucchini's halved).  I caught him walking around later in the ev

My oldest child Amy is a fantastic cook.  Everything she cooks is really good.    She married into a family that goes to Lake Powell every summer.  They have a tribe of many mouths to feed.  This is a recipe that she makes ahead (cuts up the veggies, puts them into ziplock bags) so that al she has to do is heat it up!  She made this for our family because we have a tribe to feed as well (when we all get together there are 26 of us)!!  - Hawley Amy's Tacos 1-1/2 lb ground beef 1 onion, diced 2 cloves of garlic, minced Fry these ingredients together.  Drain fat.   To this mix add: 1 T chili powder or taco seasoning 1 t cumin Mix well in the pan.  Then add to the mix:  1 can tomato soup 1 can refried beans ketchup to taste (abt 2T) Worcestershire sauce to taste (abt 1T) Basil (optional) Simmer for one hour.  Toppings: Shredded cheese of your choosing Shredded lettuce Diced tomato  Sliced avocado Sour cream Taco sauce (red or green) or salsa Black Olives