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Show Home makers Hints By Janet II. Weaver 1 tsp. soda 2 Cups zucchini (grated or chopped in blender) Cream first 3 ingredients. Sift dry ingredients and add alternately with zucchini. Bake at 375 deg. for 30 min. Frost with favorite frosting. Zucchini Bread (Choc, variety) 3 eggs beaten until foamy 1 cup oil 1 cup sugar 1 cup brown sugar 2 cups grated, peeled zucchini zuc-chini 3 tsp. vanilla 3 cups flour 1 - 2 tsp. cocoa 1 tsp. soda 1 tsp. salt '4 tsp. baking powder l'4 tsp. cinn. & nutmeg 1 cup chopped nuts Add oil and sugar to beaten eggs. Add zucchini and dry ingredients alternately. alter-nately. Add nuts. Bake in greased pans (loaf) 325 detg. for one hour. May be frosted with a powdered sugar and cream cheese frosting if desired or just eaten plain. Either way its delicious! Note: My family prefers the zucchini blended when used in bread cakes and cookies. Please send recipies and requests to me at 116 N. 200 E. or call 586-6759. Anyone who knows a sure fire method of freezing or keeping Zucchini to be used in these baked goods later in the year, please let me know. I promised you more Zucchini Recipies this week and here they are. The first three are part of Mona Woolsey's collection and the last two are repeat requests from last year. I've made some changes and alterations on the last recipe which makes it really yummy. These alterations originated in Beaver and I'm not quite sure who to thank. But thanks! Zucchini in a Skillet 2 Tb. grease 1 med. onion chopped 1 cup chopped fresh or canned tomatoes 34 tsp. salt fresh ground pepper to taste ' bay leaf 3 med. zucchini cut in 1 inch cubes Heat the grease and add onion and saute until transparnet. Add the tomatoes, salt, pepper and bay leaf. Simmer 5 min. Add the zucchini to the sauce, cover and simmer till tender, ten-der, 8-10 min. Zucchini Relish 10 cups ground zucchini 2 cups ground onion 1 red pepper, ground 1 green pepper, ground 5 TB. salt 2' cups vinegar Wi cups sugar 1 tsp. tumeric 2 tsp. celery seed V-i tsp. pepper 1 rounded tsp. corn starch 1 tsp. nutmeg Combine zucchini, onion, red pepper, salt and green pepper. Mix well and allow to stand 5 hours or overnight. over-night. Rinse in cold water and drain. Add vinegar, sugar, tumeric, celery seed, pepper, cornstarch and nutmeg. Blend well and simmer until clear, about 30 min. Pour boiling hot into hot sterilized jars. Seal immediately. To ensure sealing, place in hot water bath for 10 minutes. (2 red peppers may be used instead of 1 red and 1 green for more color. If seeds are large, remove, if small, grind up.) Summer Squash Pickles 4 qts. zucchini or yellow squash 6 med. onions 2 green peppers 2 cloves garlic Syrup 5 cups sugar IV2 Tv. tumeric l'2 Tb. celery seed 2 Tb. mustard seed 3 cups vinegar Do not peel squash. Cut out seeds and cut in V2 inch slices, add onions, peppers, whole garlic cloves. Put in large container, add a handful of salt and cover with ice cubes. Mix thoroughly and let stand 3 hours. Drain well. Combine remaining ingredients. Pour over squash mixture, heat just to boiling. Seal in hot jars. Makes approximately 8 pints. Chocolate Zucchini Cake 2-3rds cup margarine 1V2 cup sugar 2 eggs 1 tsp. vanilla V2 cup cocoa 2W cup flour 1 tsp. baking powder V2 tsp. salt |
