Home on the Range
(Continued from Page 46)
BAKED FILLED ZUCCHINI
3 zucchini (1 to 3 inches thick)
Salt and pepper
1 tablespoon butter or margarine
V* cup chopped onion
V* cup chopped celery
1 cup ground meat or leftover cooked meat
ANNOUNCING...
I SUITS
r® REFRIGERATION
BRINGING YOU 14
YEARS OF EXPERIENCE
I
SERVICE
RDI Gordonville, Pa. 17529
Off Route 340,1 mile East of
Intercourse on Hatfield Road
The past 4V4 years managing
C.B. Hoober & Son’s Refrigeration Dept.
SALES & SERVICE ON
ALL BULK TANKS AND
COMMERCIAL REFRIGERATION
★ 24 HOUR SERVICE ★
TZ M. SULT
68-8555
1 slice bread, cubed
1 (8 ounce) can tomato sauce
V* cup grated Parmesan cheese
Cook zucchini in boiling salted water for three minutes.
Cut m half lengthwise. Scoop out pulp. Salt and pepper.
Melt butter; add onion, celery, and meat Cook until
lightly browned. Add bread cubes, scooped out pulp and
tomato sauce. Stuff mixture in zucchini. Place in shallow
baking dish. Sprinkle with cheese. Bake 30 minutes until
tender at 375 degrees F. Serves six
XXX
STUFFED ZUCCHINI
\ x k pound small zucchini
l x k cups fresh bread crumbs
% cup grated cheese, cheddar
V* cup minced onion
2 tablespoons smpped parsley
IV* teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
2 tablespoons butter
Scrub zucchini well. Cut off ends; do not pare. Cook
whole with one teaspoon salt in one inch boiling water,
covered, about five to seven minutes. Start heating oven
to 350. Cut squash in halves lengthwise. With tip of spoon,
carefully remove squash from shells. Chop into small
pieces, then combine with bread crumbs and rest of
ingredients except butter and V* cup cheese. Pile mixture
lightly into zucchini shells, dot with butter. Sprinkle with
V* cup grated cheese. Arrange filled shells in large baking
pan. Bake, uncovered for 30 minutes, or until brown on
top. Makes four servings.
XXX
ZUCCHINI SQUASH CASSEROLE
1 large or 2 small zucchini squash
1 green pepper
1 small onion
3 tablespoons butter
1 pint canned tomatoes
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1 cup buttered bread crumbs
Dice the zucchini squash (any Summer squash may be
substituted). Cook in boiling salted water for five minutes.
Dice the onion and pepper. Brown well in butter. Add the
tomatoes thickened with flour. Add sugar and salt. Place
this mixture over the drained squash. Place in three quart
casserole. Cover with grated American or Cheddar cheese
and top with buttered bread crumbs. Bake 45 minutes at
350 degrees F.
QSA
I
Mrs. Fern Miller
Greencastle, Pa.
Mrs. Carl Bacon
Felton, Pa.
FACTORY SERVICE HYDRAULIC REPAIRS
• ausco WmSEM * JACICS • POMPS
•CYLINDERS
• STRONG ARM . PALLET TRUCKS
NEW EQUIPMENT USED EQUIPMENT
IVz Ton Floor Jack 5 189 FLOOR JACKS
|| 50Ton.nd.Jack *289 !. BOUGHT & SOLD
RD3 NARVON, PA 17555
MIDWAY BETWEEN HONEY BROOK & BLUE BALL ON RT. 322
PHONE: (717) 354-5649
Lancaster Farming, Saturday, July 22,1978
Skillet recipes
ZUCCHINI BEEF SKILLET
1 pound ground beef
1 cup chopped onion
3 A cup chopped green pepper
1% teaspoons salt
V* teaspoon pepper
1 tSP Chill nnwHor
5 cups sliced zucchini
2 large tomatoes
Vz cup water
IV* cup whole corn
2 tablespoons chopped pimiento
Va cup chopped parsely
Saute’ beef, onion, and pepper in large skillet until
browned. Add remaining ingredients. Cover and simmer
10 or 15 minutes or until vegetables are tender.
Phoebe Burkholder
Washington Boro, Pa.
SKILLET ITALIAN ZUCCHINI
8 small zucchini, unpeeled
2 tablespoons butter or margarine
Vz omon, chopped
2 cups spaghetti sauce, tomato sauce, or canned tomatoes
2 tablespoons Parmesan cheese (optional)
1 teaspoon salt
Vz teaspoon oregano
Vz teaspoon basil
Dash pepper
Slice the zucchini diagonally Vz inch thick. Heat the
butter or margarine m the skillet. Add the onion and sliced
zucchini and saute’ for about five minutes. Add spaghetti
sauce or tomato sauce, or canned tomatoes, as well as the
Parmesan cheese, salt, oregano, basil, and pepper. Cover
and simmer just until crisp tender.
XXX
SKILLET ZUCCHINI
1 tablespoon salad oil
1 stalk celery (chopped)
V* cup fresh onion
1 pound zucchini (3 medium), quartered lengthwise then
cut into Vz inch pieces
2 small tomatoes {Vz pound cut into eighths)
2 tablespoons ketchup
1 teaspoon salt
Dash pepper
About 20 minutes before serving, in a 10-inch skillet over
medium low heat m hot salad oil, cook celery and onion
until tender (about five minutes). Stir in remaining
ingredients. Cook 10 minutes longer, stirring occasionally
until zucchini is tender-cnsp. Makes four servings.
Mrs. Charles Biehl
Mertztown, Pa.
(Turn to Page 50)
49
Ruth Hershey
Rooks, Pa.