Tim's Favorite Cookbook Recipes

Tim's Soy Magic Marinade [top]

Found in The Happy Camper Cookbook (Eating Well Is Portable)

Makes about 1 1/4 cups

Juice of 1 Lemon

3/4 cup soy sauce

1/4 cup olive oil

Blend well

Soak chicken or meat overnight in refrigerator in a sealed plastic bag.

Baked Stuffed Zucchini [top]

Found in The Ultimate Barbecue Bible

Wrap the Zucchini and bake them in the embers of the fire. Try to use small, young and firm zucchini.

Serves Four

8 Small zucchini, about 1 pound total weight.

1 tablespoon olive oil, plus extra for brushing

4 ounces of goat cheese (I think you can substitute on this)

a few sprigs of fresh mint, finely chopped, plus extra to garnish ground black pepper

1. Cut eight pieces of aluminium foil, each large enough to encase one zucchini, and lightly brush each piece with olive oil. Trim the zucchini and cut a thin slit along the length of each.

2. Insert thin slices of goat cheese in the slits to fill the zucchini. Add a little chopped mint and sprinkle over the oil and black pepper.

3. Wrap each zucchini in foil, place in the embers of the fire, and bake for about 25 minutes, until tender.


While almost any cheese can be used in this way, mild cheeses, such as Emmental or mozzarella, will best allow the flavor of the zucchini to be appreciated.

Once the zucchini is cooked, either serve them in foil or slice them and toss the small chunks of cheezy zucchini into a mixed leaf salad, dressed with lemon juice, olive oil, and salt and pepper. Adding sweet chargrilled slices or red bell pepper makes this into a really delicious side salad that goes well with grilled meat, particularly lamb.

Cook's Tip

No salt is included in this recipe because the goat cheese will provide a salty tang, but add a pinch of salt if you are using a very young, bland cheese.

Zucchini - Tomato Bake [top]

Found in Easy RV Recipes

3 cups raw Zucchini (sliced)

1 can (16-oz.) Stewed Tomatoes

1 1/2 cups Seasoned Salad Croutons

1 can (2.5-oz.) French-Fried Onion Rings

1/2 cup Cheddar Cheese (shredded)

Place sliced zucchini in a shallow baking pan. Spread tomatoes over zucchini. Sprinkle croutons and onion rings evenly over the vegitables. Bake at 350 degrees for 25 minutes. Sprinkle on cheese and return to oven for 10 minutes or until cheese is melted and lightly browned. (Serves 4)

Campfire Stuffed Squash [top]

Found in Easy RV Recipes

1 medium-size accorn squash

1/2 lb. Bulk Sausage

1 cup instant stuffing mix

1/2 cup water (boiling)

Cut squash in half, the long way, and remove seeds. Brown sausage and drain off grease. Add stuffing mix and boiling water and mix well. Mound stuffing in the squash cavities. Wrap each squash half tightly in heavy aluminium foil. Roast in hot coals for 40 minutes to an hour, turning frequently. When done, squash will feel soft when pressed firmly with tongs or edge of fork. (Serves 2)

Zucchini Parmesan [top]

Found in Best Recipes (From the backs of boxes, bottles, cans and jars by Ceil Dyer)

1/4 cup Planters Peanut Oil

8 medium zucchini, thinly sliced

2/3 cup coarsely chopped onion

2 Tbs. chopped parsley

1 large clove garlic, crushed or minced

1 Tbs. salt

1/4 tbs. pepper

1/4 tbs. oregano

1/4 rosemary leaves

4 cups peeled chopped tomatoes

1/2 cup grated Parmesan cheese

Heat Planters Peanut Oil in large skillet. Add zucchini, parsley, garlic, salt, pepper, oregano and rosemary. Saute' mixture over medium heat, stirring often, until zucchini is tender, about 20 minutes. Toss in tomatoes and continue to saute' until tomatoes are thoroughly heated, about 5 minutes. Turn mixture into a serving dish; sprinkle with Parmesan cheese. Makes 8 to 10 servings.

The bOyZ Bass Recipe [top]

Created by the Keesling Boys (June 2009)

1 Bass or any other kind of fresh water fish

2 Eggs

1 cup of milk

1/3 cup extra virgin olive oil

Andy's Yellow fish breading - If you want spicy, use Andy's Cajun or Red

Corn Flakes (optional)

Pinch of celery seed

Pinch of ground coriander seed

Pinch of garlic salt

Pinch of Italian Seasoning

Pinch of Basil leaves

Mix all that together and fry in extra virgin olive oil and vegetable oil mixed. Don't fry too long or fish will dry out!

Fired Up Rosemary Salmon [top]

Recipes courtesy Paula Deen, 2007

1 fillet salmon, skin-on, between 5 to 7-pounds

1 tablespoon butter

Salt and freshly ground black pepper

2 to 3 bunches fresh rosemary sprigs, plus more, for garnish

Lemon or orange slices

Preheat oven to 350 degrees F. Using small fish tweezers remove pin bones from the length of the salmon and discard. Place salmon skin side down on tin foil in a large roasting pan and season with a tablespoon of butter, salt and pepper. Place the sprigs of rosemary and lemon slices over the salmon so that they are overlapping and form a tent over the salmon. Wrap each salmon in the tin foil and roast for 15 minutes or until internal temperature reaches 145 degrees F on an instant-read thermometer. Remove the salmon from the oven and bring to a well ventilated outdoor area. Light the oven dried rosemary on fire over the salmon. Let the ash fall over the salmon leaving streaks of concentrated rosemary flavor. Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges.

Bacon Burgers with Cheddar and Red Onion with Parmesan Popcorn Black-Eyed Peas [top]

Recipe courtesy Robin Miller, 2007

For the bacon burgers:

Cooking spray

1 1/2 pounds lean ground beef

6 strips bacon, cooked until crisp in a skillet or microwave and crumbled


Freshly ground black pepper

4 rounds sliced red onion (about 1/4-inch thick)

4 slices sharp Cheddar (about 6 to 8 ounces total)

4 Kaiser rolls


For the Parmesan black-eyed peas:

2 teaspoons olive oil

1 (14-ounce) can black-eyed peas, drained


Freshly ground black pepper

1 tablespoon grated Parmesan

1 tablespoon freshly chopped parsley leaves

For the burgers:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combine beef, bacon, salt, and black pepper. Mix well and shape mixture into 4 patties, each about 1-inch thick. Place burgers on hot pan and cook 3 to 5 minutes per side, for medium. Arrange onions alongside burgers and grill 1 minute per side, until just golden. Place cheese on burgers and cook 1 minute, until cheese melts. Serve burgers on rolls with onions on top.
For the black-eyed peas:
Heat oil in a large skillet over medium-high heat. Add peas and cook 3 to 5 minutes, until golden brown. Add salt and black pepper, to taste, and stir to coat. Remove from heat and stir in Parmesan and parsley. Serve alongside burgers.

Grandma Keesling/Johnsons Banana Salad/Pudding [top]

Thanks Ginger for getting me this GREAT recipe!

1 cup of Brown Sugar

2 Tablespoons of Flour

1 1/4 cups of Milk

1 1/2 Tablespoons of Butter

1 Tablespoon of Vanilla

2 or 3 Bananas

1/2 cup of chopped Peanuts

2 Eggs, beaten

Mix flour and brown sugar in top of double boiler, add eggs, milk, butter & vanilla and mix well. Cook over medium heat until it thickens, stirring constantly. Add bananas, top with chopped peanuts & chill.

Document created by Tim Keesling. © 2009 TRK COMPUTER SERVICES