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Show Home makers Hints 1 By Janet Weaver In response to our request on how to freeze Zuchinni for future use in those yummy recipes, my readers inform me that the Zuchinni can be blended or chopped (with the skins on if you like it that way) and measured out in the amounts you most often use to a recipe. Then simply put the measured amount in a container and freeze. When ready to use, let thaw slightly and put it into the recipe. My main concern was that there seemed to be so much water in the container con-tainer when you went to use it; but informed sources indicate that you should just dump water and all into the recipe. After all, the water is there in the fresh Zuchinni too! We just aren't aware of it. Makes sense! With the advent of Fall, nothing tastes better than a hot, fresh doughnut straight from your own kitchen. To turn out a professional tasting doughnut try this recipe I talked Mrs. Gayle Garrett into sharing. It makes a big batch so you might want to share some of those fresh goodies with friends and neighbors. They'll appreciate it. IXH'GII.NTTS 4 eggs 1 qt. milk (scalded and cooled )--powdered milk works just as well. 10 heaping TBS. sugar 1 oz. 12 TBS.) salt 8 TBS. lard or shortening 1 lb. of mashed potatoes (Instant potatoes-made up-work) up-work) 7 TBS. dry yeast (4 oz. compressed) 12 cups flour Cream potatoes, lard, sugar, well-beaten eggs, milk and yeast. Put salt in flour, stir all together and let rise. Roll out, let rise, cook in deep fat. GLAZE 1 pkg. (16 oz.) powdered sugar, l2 cup boiling water, 1 tsp. vanilla. |