262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Blueberries & Oats Bars

Yields 18 servings

Blueberries & Oats Bars

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 1/4 cup Sugar
  • 2 Tablespoons Cornstarch
  • 1/3 cup Water
  • 1 teaspoon Lemon Juice
  • 2-1/2 cups fresh (or frozen) Blueberries
  • 1 package (18-1/4 ounces) Yellow Cake Mix (or white)
  • 1-1/2 cups Quick-Cooking Oats, divided
  • 8 Tablespooons Cold Butter, divided
  • 1 Egg, beaten
  • 1/4 cup packed Brown Sugar

Instructions

  1. Preheat oven to 350F.
  2. In a medium saucepan, over medium heat, combine sugar and cornstarch.
  3. Gradually whisk in water and lemon juice until smooth.
  4. Bring to a boil, stirring constantly.
  5. Stir in blueberries.
  6. Cook and stir for 2 minutes or until thickened and bubbly.
  7. Remove from heat, set aside.
  8. In a large bowl, combine the cake mix and 1 cup oats.
  9. Cut in 6 tablespoons butter until crumbly.
  10. Set aside 1 cup crumb mixture for topping.
  11. Stir in beaten egg into remaining crumb mixture.
  12. Coat a 13x9x2 inch baking pan with cooking spray.
  13. Press crumb mixture into baking pan.
  14. Spread blueberry mixture over crumbs to within 1/4 inch of edges of the pan.
  15. In a bowl, combine brown sugar, remaining oats and reserved crumb mixture.
  16. Cut in remaining butter until crumbly.
  17. Sprinkle over top of pan.
  18. Bake at 350F for 30-35 minutes or until golden brown.
  19. Serve warm.

Notes

Serve warm as is, with vanilla ice cream or a dollop of whipped cream.

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https://ugfoodbank.org/blueberries-oats-bars/

Beefy Eggplant Casserole

Yields 8-10 servings

Beefy Eggplant Casserole

1 hrPrep Time

45 minCook Time

1 hr, 45 Total Time

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Ingredients

  • 2 Tablespoons Oil (mild olive, canola, vegetable)
  • 1-1/2 pounds Eggplant, peeled, cut crosswise into 1/4-inch slices
  • 1-1/2 pounds Ground Beef
  • 2 cups chopped Onion
  • 1 medium Green Bell Pepper, cut into strips
  • 1 medium Yellow Bell Pepper, cut into strips
  • 1 medium Red Bell Pepper, cut into strips
  • 1/4 cup chopped fresh Parsley
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Cinnamon
  • Salt and Pepper
  • 2 cans (28 ounces each) Stewed Tomatoes
  • 8 ounces Feta Cheese, crumbled
  • 4 Eggs, beaten
  • 1/2 cup Bread Crumbs

Instructions

  1. Preheat oven to 350F.
  2. In a large skillet, over medium heat, heat oil. Add eggplant and brown both sides, 5-7 minutes.
  3. Set aside on plate lined with paper towels to drain oil.
  4. In same skillet, over medium heat, cook and stir ground beef, onions and peppers until beef is browned and onions are transparent.
  5. Add parsley, garlic powder and cinnamon, mix well.
  6. Season with salt and pepper to taste.
  7. Pour 1/3 of tomatoes into a 13x9 inch baking pan.
  8. Add 1/3 of the eggplant, 1/3 of the beef mixture and 1/3 of cheese.
  9. Repeat layers until all ingredients are used.
  10. Pour eggs over all.
  11. Sprinkle top with bread crumbs.
  12. Bake 45 minutes at 350F or until heated through and bubbly.

Notes

Serve with a green salad, crusty bread and a light dessert.

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https://ugfoodbank.org/beefy-eggplant-casserole/

Zucchini Appetizers

Yields 48 rectangles

Zucchini Appetizers

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups thinly sliced unpared Zucchini (about 4 small)
  • 1 cup baking mix (i.e. Bisquick)
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup finely chopped Onion
  • 2 Tablespoons snipped fresh Parsley (or 1 Tablespoon dried)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Seasoned Salt
  • 1/2 teaspoon dried Marjoram or Oregano Leaves
  • Dash of Pepper
  • 1 clove Garlic, finely chopped
  • 1/2 cup Oil (mild olive, canola, vegetable)
  • 4 Eggs, slightly beaten

Instructions

  1. Heat oven to 350F.
  2. Grease a 13 x 9 x 2 inch baking pan.
  3. In a large bowl, mix together all ingredients.
  4. Pour into baking pan.
  5. Bake 25 minutes at 350F or until golden brown.
  6. Cool 5 minutes, then cut into 1 x 2 inch rectangles.
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https://ugfoodbank.org/zucchini-appetizers/

Broccoli & Rice Casserole

Yields 6-8 servings

Broccoli & Rice Casserole

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 stick Butter
  • 2 stalks Celery, diced
  • 1 large Onion, chopped
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Condensed Cream of Chicken Soup
  • 1 cup Milk
  • 20 ounces Velveeta Cheese, cubed
  • 4 cups Cooked Rice
  • 4 packages (10 ounces each) Chopped Broccoli, thawed
  • 1 can (8 ounces) Sliced Water Chestnuts

Instructions

  1. In a medium saucepan, saute celery and onion in butter.
  2. Add soups and milk. Stir until warmed through.
  3. Add cubed cheese. Stir until smooth.
  4. Add broccoli and mix together.
  5. Add cooked rice and water chestnuts. Mix well.
  6. Turn into a greased 4 quart casserole dish.
  7. Bake, uncovered, 45 minutes (30 minutes at 350F, remaining 15 minutes at 325F).
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https://ugfoodbank.org/broccoli-rice-casserole/

Orange Sherbet Salad

Yields 6-8 servings

Orange Sherbet Salad

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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Ingredients

  • 2 packages (3 ounces each) Orange Gelatin (Jello)
  • 1 cup Boiling Water
  • 1 pint Orange Sherbet
  • 1 small can Mandarin Oranges, drained
  • 1 small can Crushed Pineapple, drained

Instructions

  1. Dissolve gelatin in boiling water.
  2. Stir in orange sherbet (gelatin should thicken quickly).
  3. Stir in oranges and pineapple.
  4. Turn into serving bowl (or mold) and chill until set.
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https://ugfoodbank.org/orange-sherbet-salad/

Three Bean Salad

Yields 8-10 servings

Three Bean Salad

15 minPrep Time

24 hrCook Time

24 hr, 15 Total Time

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Ingredients

  • 1 can (16 ounces) Cut Green Beans
  • 1 can (16 ounces) Cut Yellow (Wax) Beans
  • 1 can (16 ounces) Red Kidney Beans
  • Optional additions: onion slices, chopped green pepper
  • Dressing
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 2/3 cup Vinegar (apple cider is best)
  • 1/3 cup Oil (mild olive, canola, vegetable)
  • 3/4 cup Sugar

Instructions

  1. Drain and rinse beans. Pour into glass or plastic serving bowl.
  2. In a small saucepan, combine dressing ingredients. Simmer 3 minutes.
  3. Pour over beans.
  4. Cover, chill for 24 hours.

Notes

Makes a great potluck item.

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https://ugfoodbank.org/three-bean-salad/

Noodle Kugel Pudding

Yields 8-10 servings

Noodle Kugel Pudding

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 stick Butter, melted
  • 3 Eggs, beaten
  • 8 ounce package medium Egg Noodles, uncooked
  • 2 cups Milk
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 cup Cottage Cheese, small curd
  • 1 can (20 ounces) Crushed Pineapple with juice
  • Corn flakes or other unsweetened flake cereal (optional)

Instructions

  1. Melt butter, set aside.
  2. In a large bowl, beat eggs well and add remaining ingredients along with butter.
  3. Pour into greased 9x13 baking pan.
  4. Sprinkle with cereal (optional).
  5. Bake at 350F for 1 hour.

Notes

Delicious for breakfast.

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https://ugfoodbank.org/noodle-kugel-pudding/