Summer Casserole


  • 8.5 oz. Cornbread/muffin mix (boxed or your own blend)
  • 2 eggs
  • 1 cup chopped fennel bulb (or 1 chopped onion)
  • Shredded cheddar & monterey jack cheese mix for topping
  • 1/2 cup Bisquick
  • 4 cups shredded zucchini
  • 1 cup shiitake mushrooms de-stemmed and sliced (save the stems for soup stock)
  • 1 cup seitan (I use my homemade beef flavored seitan) or browned beef


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use butter or vegetable oil to grease a 2 quart casserole dish.
  3. In a large bowl thoroughly incorporate dry ingredients and eggs.
  4. Add all other ingredient (except the cheese topping).
  5. Spread this mixture into the casserole dish; top with cheese.
  6. Bake in a preheated oven for 60 minutes.

Sweet Autumn Steak Strips

One of my favorite things about my experiments is one often leads to another.  In this case, our Hot Caramel Apple Cider lead to my Sweet Autumn Steak Strips!  Of course, in the slow cooker.
  • 2 cups Hot Caramel Apple Cider
  • 2 cups water
  • 1 lb extra thin steak (you can either purchase thin steaks or cut thicker steaks into 1/4 inch by 1/4 inch strips)
  • 1 cup brown gravy mix (or 4 packets)
  1. Cut steak into 1/4 inch thin strips and set aside.
  2. Pour water and cider into slow cooker.
  3. Add meat.
  4. Set timer on low for 1.5 hours.
  5. Go do something.
  6. After 1.5 hours, whisk in gravy mix and stir till everything dissolves.
  7. Set timer for 1.5 hours.
  8. Go do something.
  9. Return 1.5 hours later.
  10. Serve strips with gravy over mashed potatoes, sweet potatoes, garlic bread, rice or even pasta and watch them disappear!
  • This might be more gravy than you can use in a single meal but you can always freeze it!
  • Raisins and apple cubes make a great addition to this recipe!