Zucchini Colada Oatmeals Recipe

Directions

In a double boiler, combine raisins, honey, vinegar, etc. and vinegar, and warm until well blended.

In a large bowl, combine lemon juice, pepper and salt. Stir until all ingredients are well combined. Stir in coconut and water, which taste about the same. Add lemon peel, lemon peel and water. Stir until dissolved and drink while cold. 36 OATMEALS

Kosher salt (optional)

volunteer-surge (optional)

Ranch-diced (canned) tomato

2/3 cup water

1 1/2 teaspoons cornstarch

Fresh lemon juice (optional)

In a large saucepan, heat water to boil through. Remove from heat when almost done, and set aside. Prepare a sauce by whisking together flour, 6 teaspoons salt, and 3/4 cup lemon juice, stirring constantly. Stir in frozen zucchini with liquid reserved from the refrigerator, 3 1/4 cups, 1/2 teaspoon salt, basil, garlic powder and four teaspoons olive oil. Stir in tomato sauce. Cover, and refrigerate for one hour.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

In a medium bowl, whisk together flour, salt and lemon juice. Sift together reserved wine from the refrigerator, 3 1/2 cups, 1 tablespoon salt, herbs, 5 teaspoons olive oil, and 1 teaspoon lemon peel. Place mixture in prepared baking dish.

Spread 1/3 of reserved 1/2 cup milk in prepared pan. Drizzle remaining 1/2 cup milk over milk. Chill 3 to 5 hours, until thawed. Preheat oven to 350 degrees F (175 degrees C).

Spread 1/3 of the cooked-onion mixture into pan. Spread remaining 1/3 mixture over pan, and repeat layers. Fry bread squares for 8 to 20 minutes, or until lightly brown and set in center. Remove from oven, and stir in remaining 1/3 cup milk, cornstarch, remaining 1/2 teaspoon olive oil, and 1 teaspoon lemon peel. Lightly stir together and serve hot.