Cook's Exchange | Readers share summer smorgasbord of recipes

Most home cooks have a stack of go-to recipes. These are the tried-and-true recipes that are family and friends tested.

These may be easy, quick fixes, slow cooked meals or even a favorite dessert or bread that always comes out just right.

Norma Shiero of Parrish shares two of her favorite recipes today, one that makes use of the abundance of zucchini at this time of year and the other a refreshing strawberry pie.

"I always double the recipe for the pineapple zucchini bread; it freezes well," said Shiero, who buys cookbooks at yard sales. "I am on my fourth shelf."

The bread recipe, without doubling, will make two loaves. Shiero suggest freezing the second loaf if not using immediately.

"I always put the loaves in gallon freezer bags when the bread is warm but not hot. They stay moist," she said. "When I double the recipe, I get three regular loaf pans and a smaller one, but it depends on the size of the loaf pan."

Since her husband of 60 years died, Shiero says she doesn't cook like she did.

"I enjoy the more simple recipes that don't take long to make."

A sentiment that all of us can appreciate. By the way, Shiero took the time to handwrite her recipes, which is almost a lost art.

PINEAPPLE ZUCCHINI BREAD

3 eggs

2 cups finely shredded zucchini

1 cup vegetable or canola oil

1 (8 ounces) can crushed pineapple; use 16 ounces if doubling recipe

2 teaspoons vanilla

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

1- 1/2 teaspoons cinnamon

3/4 teaspoon salt

3/4 teaspoon nutmeg

1/2 teaspoon baking powder

1 cup chopped nuts (walnuts or whatever you prefer)

1/2 to 1 cup raisins, optional

Combine eggs, zucchini, oil, pineapple and vanilla. Combine dry ingredients and stir into egg mixture just until moistened. Shiero uses her mixer to mix batter. Fold in nuts and raisins if you like. Shiero doesn't use raisins because she doesn't like them.

Pour mixture into 2 greased loaf pans and bake at 350 degrees for 50-60 minutes. Check loaves at 50 minutes.

Cool on rack in pans for 10 minutes before removing.

-- Submitted by Norma Shiero

STRAWBERRY PIE

1 baked pie shell

Fresh strawberries, about 2 cups

Bring to a boil and cook until thick:

1-3/4 cups sugar

1/2 cup cornstarch

6 tablespoons white corn syrup

1 teaspoon vanilla

1-3/4 cups water

1/2 small bottle of red food coloring

Pour thickened mixture over fresh strawberries in baked pie shell. Cut large strawberries in half. Turn strawberries to coat. Refrigerate several hours.

Cover with refrigerated whipped topping after the pie cools down from the hot syrup mixture. Refrigerate.

-- Submitted by Norma Shiero

Pears and more pears

"Our neighbor's tree is loaded with hard pears, and he shared the bounty for our favorite pear preserves, which is an old family recipe that we make easier by using an apple peeler/corer," Betsy Clark said. "I have found that making large batches of preserves in the oven saves a lot of stirring, and there's no chance of burning."

Thanks for that great tip.

Readers, if you have not tried pear preserves, you are missing a treat. Two friends of ours made some last week, and it didn't take long for that jar to be empty.

PEAR PRESERVES

2 gallons or more hard pears (24 pears make 12 cups ground)

1 (20-ounce) can crushed pineapple

2 wedges fresh pineapple in addition to canned (optional)

1- 1/2 lemons quartered and seeded

6- 1/2 cups sugar

Wash, pare and core pears -- an apple peeler/ corer makes this easy. Run pears, lemon and fresh pineapple through food grinder using large blade until you have 12 cups. Measurements do not need to be exact. Combine pears with sugar and canned pineapple in large roasting pan. Mix well. Bake in oven at 300 degrees, stirring occasionally, until clear and rose-colored. Pack into sterilized jars and seal while hot.

It takes about 3- 1/2 hours for 12 cups of pears and makes 7 to 8 pints of preserves.

-- Submitted by Betsy Clark

Slow cooking, easy living

Nedra Baldwin of Biloxi, Miss., has quite a collection of slow-cooker recipes, including a cheesy grits with shrimp. I will share that recipe and a few more today. All of these recipes make life easier and less stressful when home cooks let the slow cooker cook the meal.

Baldwin also included one for a breakfast casserole, also done in the slow cooker. At my house, my family, even the 2-year-old, enjoys breakfast food for the evening meal. This casserole works well for breakfast, brunch or dinner.

CHEESY GRITS WITH SHRIMP

2 cups grits

Salt and pepper

1/4 cup heavy cream

1 cup shredded Cheddar

2 tablespoons unsalted butter

2 teaspoons hot sauce

1 pound cooked, peeled and deveined shrimp, thawed, rinsed, drained and dried well if frozen; remove tails

1 tablespoon chopped chives

Combine grits, 8 cups water and 1- 1/2 teaspoons salt in slow cooker and whisk to break up lumps. Cover and cook on low until most of liquid has been absorbed and grits have thickened, about 6 hours. Whisk again to break up any lumps.

Add cream, cheese, butter and hot sauce and stir until cheese has melted. Taste and season with salt and pepper, if desired. Place shrimp on top; cover, and cook until shrimp are warmed through, about 5 minutes. Sprinkle with chives; serve immediately.

Per serving: 618 calories, 22 grams fat, cholesterol 287 milligrams, fiber 1 gram, protein 37 grams, carbohydrates 66 grams and sodium 757 milligrams.

-- Submitted by Nedra Baldwin from All You magazine, July 25, 2014, Issue 7.

SLOW COOKER BREAKFAST CASSEROLE

30 ounces frozen shredded hash browns

1 pound bulk pork sausage, cooked and drained

1 medium onion, chopped

4-ounce can chopped chiles

1- 1/2 cups shredded Cheddar cheese

12 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

In a greased 5- to 6-quart slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper. Pour over top. Cover and cook on low for 7-9 hours.

-- Submitted by Nedra Baldwin from "Taste of Home Everyday Slow Cooker and One Dish Recipes"

VEGETABLE BEEF SOUP

1 pound ground beef

1 can (46 ounces) tomato juice

1 package (16 ounces) frozen mixed vegetables, thawed

2 cups frozen cubed hash brown potatoes, thawed

1 envelope onion soup mix

Cook beef in skillet over medium heat until no longer pink; drain. Transfer to 5-quart slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. Cover and cook on low 8-10 hours.

-- Submitted by Nedra Baldwin from "Taste of Home Everyday Slow Cooker and One Dish Recipes"

Recipe requests

Norma Shiero shared two of her favorite recipes today, and now she needs readers' help finding three recipes. Please check your files and cookbooks and see what you can find for her.

"I was wondering if anyone has a banana cookie recipe," Norma Shiero said. "I am tired of banana bread and muffins. Also I would like a zucchini cookie recipe."

"Can anyone tell me how to fix the grilled chicken that Cracker Barrel has on its country plate?" she asked. It is sliced. Someone told me to use Italian dressing and honey, but it doesn't taste the same."

Don't forget those pear cake recipes for Dawn Adams. Let's give her a selection to try.

Andrea Yeager, can be reached at ayeager51@cableone.net and takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published September 3, 2014 at 12:00 AM with the headline "Cook's Exchange | Readers share summer smorgasbord of recipes."