46
—Lancaster Farming, Saturday, July 22,1978
's^t*
The versatile vegetable-zucchini
This week “Home on the Range” is featuring zucchini
recipes. From breads to pizzas to skillet stove mixes, this
garden vegetable makes an excellent ingredient.
Hope you enjoy the following selections.
Breads
ZUCCHINI BREAD
3 eggs
1 cup salad oil
2 cups sugar
2 cups zucchini (peeled, grated)
% teaspoon vanilla
1 cup chopped nuts
Vz teaspoon salt
3% cups flour
2 teaspoons baking soda
Vz teaspoon cinnamon
Vz teaspoon nutmeg
IVz cups raisins
In large bowl, mix sugar, oil, and eggs. Mix well. Add
rest of ingredients in order. Add raisins and nuts and stir
well. Bake in tube pan, greased and floured, at 350 degrees
F. for one hour or until done.
ZUCCHINI WALNUT BREAD
1 cup walnuts
4 eggs
2 cups sugar
1 cup vegetable oil
3Vj cups flour
1% teaspoons soda
IVz teaspoons salt
1 teaspoon cinnamon
% teaspoon baking powder
2 cups grated zucchini (not pared)
1 cup raisins
1 teaspoon vanilla
Chop walnuts into medium-sized pieces. Beat eggs;
gradually beat in sugar and then oil. Combine dry
ingredients; add to first mixture alternately with zuc
chini. Stir m walnuts, raisins, and vanilla. Pour into two
greased and lightly floured 5x9 loaf pans. Bake on lowest
oven rack at 350 degrees F. for 55 minutes or until loaves
test done. Let stand about 10 minutes, turn onto wire racks
to cool. This bread freezes well.
XXX
WHEAT GERM ZUCCHINI BREAD
3 eggs
1 cup salad oil
1 cup granulated sugar
1 cup brown sugar firmly packed
3 teaspoons maple syrup
2 cups coarsely shredded zucchini
2% cups all purpose flour, unsifted
cup toasted wheat germ
2 teaspoons baking powder
1 cup finely chopped walnuts
With a rotary mixer, beat the eggs to blend. Add oil,
sugar, and maple syrup flavoring and continue beating.
Using a spoon, stir in zucchini. Combine flour, wheat
germ, soda, baking powder, and walnuts. Stir gently into
zucchini mixture just until blended Divide batter equally
into two greased and floured 5 by 9 inch loaf pans. Sprinkle
top with sesame seeds. Bake at 350 degrees F for one hour
or until done Cool m pans before taking out Makes two
loaves Delicious frozen
XXX
ZUCCHINI BREAD
3 eggs, well beaten
1 cup salad oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
V* teaspoon baking powder
3 teaspoons cinnamon
if 2 cup nuts (optional)
Mix eggs, oil, sugar, vanilla, and squash Add dry
ingredients and nuts Bake one hour at 325 degrees F
Makes two 9 by 5 inch loaves
Home on the Range
Sylvia J. Ruoss
Blain, Pa.
Mrs. Irwin H. Frantz
Bethel, Pa.
Mrs. Amos Risser
Elizabethtown, Pa.
Mrs. John E. Click
Gap, Pa.
and
Cheryl Leiser
Windsor, Pa.
ZUCCHINI SQUASH BREAD
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
% teaspoon baking powder
Beat eggs until foamy. Add oil, sugar, grated zucchini,
and vanilla and mix well. Then add flour, baking soda,
salt, cinnamon, and baking powder. Grease and flour two
bread pans. Bake at 350 degrees F. for one hour.
Mrs. Lillian Martin
York, Pa.
CREAM OF ZUCCHINI SOUP
1 cup boiling water
1 teaspoon salt
2 pounds fresh young zucchini, diced
2 cups milk
1 cup chopped onion
Vt small clove garlic, minced
2 tablespoons butter
2 cups light cream
1 teaspoon sugar
Salt and pepper to taste
Sour cream
Add water and salt to zucchini m saucepan. Bring to a
boil. Cover and simmer just until tender. Add two cups of
milk to stop the cooking. Meanwhile, saute onion and
garlic in the butter until tender. Blend cooked zucchini
and onion in blender just until smooth. Add cream, sugar,
and salt and pepper to taste. Heat to serving temperature
or chill and serve very cold. Either way, serve garnished
with sour cream. Makes about 10 cups.
PINEAPPLE ZUCCHINI CAKE
3 eggs
2 cups sugar
2 teaspoon vanilla
1 cup oil or shortening
2 cups raw zucchini, peeled and chopped
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Vz cup crushed pineapple
v 2 cup raisins
1 cup chopped pecans (optional)
Beat eggs, sugar, vanilla, and shortening until fluffy
Add zucchini, baking soda, baking powder, salt, and flour
Stir in pineapple, raisins, and pecans. Mix well. Pour into
a 9 by 13 inch greased pan. Bake at 350 degrees F. for one
hour No need for icing on this cake.
ZUCCHINI PICKLE
2 pounds zucchini
2 small onions
V* cup salt
2 cups white vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon tumeric
2 teaspoons mustard seed
Wash zucchini and cut in thin slices Peel and quarter
onions and cut in thin slices Cover vegetables with water
and add salt Let stand for two hours Dram thoroughly
Bring remaining ingredients to a boil and pour over
vegetables Let stand for two hours Then bring to a boil
and boil five minutes Pack m hot sterilized jars (Note
Penn State Extension specialists recommend processing
for five minutes in a boiling water bath, although con
tributor did not include this in her recipe)
Soup
Cakes
Pickles
Mrs. Eileen Laubacher
Montoursville, Pa.
Baked recipes
HONEY ZUCCHINI PUDDING
2 pounds medium (or firm flesh of one large) zucchini
Vt cup honey
1/8 teaspoon salt
Vi teaspoon pumpkin pie spice
1 teaspoon cinnamon
Vs cup milk
legg
Vs cup flour
Nutmeg
Shredded coconut
Trim ends from zucchini; steam until tender. Put into
blender container with honey, salt, spices, and milk.
Blend until smooth. Add egg and blend. Stir in flour, and
mix well. Turn into custard cups, sprinkle tops with
nutmeg and shredded coconut. Bake at 300 degrees F. for
one hour. Serve slightly warm or cold with sweetened
whipped cream. Serves four.
3 medium zucchini
Vegetable oil
V* cup soft butter or margarine
Vz cup grated parmesan cheese
1 tablespoon grated onion
3 tablespoons crushed potato chips
Salt and pepper to taste
Slice zucchini lengthwise in V* inch thick slices. Saute’
each in oil for several minutes on each side; remove to
broiler pan. Combine butter, cheese, onion, potato chips;
spread on tops of slices and season to taste. Broil until
bubbly and browned. Serves four to six as a side dish.
Above three recipes by:
Linda Stafford
Bear, Del.
VA pounds zucchini
V« cup butter
Vz teaspoon salt
y*. teaspoon pepper
2 tablespoons undiluted frozen orange juice concentrate
Wash squash, slice thinly in rounds if small; cut slices
into fourths if larger. Melt butter or margarine in skillet;
saute squash until just tender. Sprinkle with salt and
pepper; add orange juice concentrate; stir gently until
blended. Cover; simmer three to four minutes or until
steaming hot. Makes four servings.
Ruth Hershey
Ronks, Pa.
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GOLDEN BROIL
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ZUCCHINI A L’ORANGE
(Turn to Page 49)
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
' < tIONEY BROOK HONEY DROPS
1 cup soft shortening. Vs cup HONEY BROOK
(part butter) honey
1 cup brown sugar 1 tsp. vanilla
(packed) 3% cup GOLD MEDAL
2 eggs flour
2 tsp. soda
Mix shortening, brown sugar and eggs
thoroughly Stir m honey and vanilla Measure flour
by dip-level-pour method or by sifting. Blend flour
and soda; stir in Chill several hours or overnight.
Heat oven to 350° (mod.). Roll into balls size of large
walnuts Place on ungreased baking sheet. Bake 10
to 12 min , or until almost no imprint remains when
touched lightly When slightly cooled, put together
with apricot jam. Makes 3 doz double cookies.
FOR NEW RECIPES^™
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer
If not available call: (215) 273-3776
ZOOK MOUSSES
CO.
*
West Main St., Honey Brook, PA
Mrs. Fem Miller
Greencastle, Pa.