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Zucchini Soup
Marilyn Clark, Crete, Nebraska
- 6 cups zucchini
- 2 cups water
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6 cups zucchini, peeled, seeded, and cut in
small pieces
2 cups water
Cook until zucchini is tender. *Pour in blender
and blend well. Pour blended mixture into soup kettle.
*Puree step may be omited if zucchini and carrots are shredded
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Add:
- 2 cubes chicken bouillon
- 1 medium onion, finely chopped
(about 1/2 cup)
- 2 cups thinly sliced carrots
- 1/2 cup chopped celery
- 1/2 cup chopped red pepper
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Cook over low heat until
vegetables are tender. |
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Add:
- 2 (15 oz.) cans evaporated milk
- Salt and pepper to taste
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Simmer and serve hot. |
Zucchini Jam
Mrs. Robert Shauck, Sr., Eldon, Missouri
- 6 cups grated zucchini (seeded if necessary)
- 1 cup water
- 6 cups sugar
- 1 cup crushed pineapple, well drained
- 2 Tblsp. fresh lemon juice
- 2 pks. (3 oz.) apricot gelatin
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In large, heavy kettle, combine
zucchini and water. Cover, bring to a boil, and cook
6 minutes. Stir in remaining ingredients. Return
to heat and simmer 6 minutes more. Pour into sterilized
jars. Seal. Makes 5 pints or 10 jelly jars (8 oz. each). |
Zucchini Pie (Quiche)
Alida Harty, Big River, Saskatchewan
- 3 cups grated zucchini
- 4 eggs, slightly beaten
- 1 1/4 cups biscuit mix
- 1/2 cup chopped onion
- 1/2 cup oil
- 1/2 cup Parmesan cheese
- 1 tblsp. parsley
- 1 tsp. seasoned salt (1/2 tsp. salt and 1/2 tsp. oregano)
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Combine ingredients. Stir
to mix. Pour into a 9-inch pie plate. Bake at 350°F
for about 45 minutes until nicely browned. Very good. |
Zucchini Dessert
Marion Howell, Himrod, New York
- 8 cups peeled, seeded and
cubed zucchini (peeling and seeding not necessary with young
zucchini)
- 1 cup sugar
- 2/3 cup lemon juice
- 1 tsp. cinnamon
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Cook together until tender
(it will be juicy). Blend together the following, until
crumbly: |
- 4 cups flour
- 2 cups sugar
- 1/3 tsp. salt
- 1 1/2 cups butter
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Press half of this mixture
into ungreased oblong pan, 9 x 13-in. Bake at 375°F
for 10 minutes. Add 1/2 cup of remaining mixture to the
cooked zucchini and blend. Pour zucchini onto partially
baked crust. Add 1 tsp. cinnamon to remaining crumb mixture
and spread mixture evenly over zucchini. Bake at
375°F for 35 minutes. Let cool and it will thicken. |
| Note about zucchini: If young, tender
zucchini are used, peeling and seeding are not necessary. |
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