—Lancaster Farming, Saturday, July 21,1979
104
4% Home On The Range
Zucchini can perk up Summer appetites
Zucchini, the versatile Italian squash, can become a
super vegetable from the garden when used as an
ingredient in the Home on the Range recipes found m
today’s column.
The zucchini contains many valuable nutients, in
cluding Vitamin A, B, and C
When choosing zucchini, do not count on large being
best. The medium sized ones are generally considered the
best for eating. They come in ready-made green and
yellow striped shells, which are edible, so the bright
vegetable is often served unpeeled.
So, read the recipes below, and pick out the one that you
want to try.
In today’s Home on the Range, we’re also including
some more dairy recipes sent in by readers that are good
to try year round.
Also, don’t forget to check the recipe theme calendar.
We’re still looking for some last minute sandwich spread
recipes, and we’ll need lots of good tomato and potato
recipes for the first two themes in August.
STUFFED ZUCCHINI
3 medium zucchini, unpeeled
2 tablespoons butter
V* pound chopped fresh mushrooms
2 tablespoons Hour
Vz teaspoon salt
V* teaspoon oregano
1 cup or 4 ounces diced or shredded Provolone cheese
2 tablespoons dairy sour cream
Cook zucchini m boiling salted water for ten minutes.
Dram and cut in half, lengthwise. Scoop out the centers
leaving a Vt inch thick shell, and chop. In a small skillet,
melt the butter; saute the mushrooms, then stir in the
flour, salt and oregano. Remove from heat. Stir in cheese,
sour cream and zucchini Fill the shells, using about Vt
cup of filling for each Broil until hot and bubbly, three to
five minutes. Serve as an accompaniment to lamb or veal
chops or ham steak. Makes six servings Note; the stuffed
zucchini may be assembled in advance, covered and
refrigerated. Brod five to seven minutes.
ZUCCHINI APPETIZER
3 cups thinly sliced unpared zucchini
1 cup instant biscuit mix
Vz cup grated Parmesan cheese
2 tablespoons snipped parsley
V* teaspoon salt, plus
Vi teaspoon seasoned salt or plain salt
V« teaspoon oregano
dash of pepper
pinch of garlic salt
cup vegetable oil
4 eggs, slightly beaten
Heat oven to 350 Degrees F. Grease an oblong pan, 13 by
9 by 2 inches. Mix all ingredients together Spread m pan
Bake about 25 to 35 minutes. Cut in pieces.
WANTED:
RECIPES!
Home on the Range is your recipe
column! We need recipes for the following
themes which will be featured in the
coming weeks. Send your recipe to Lan
caster Farming. Home on the Range, Box
366, Lititz, Pa. 17543.
JULY
_ _ Sandwiches and Spreads
28 Deadline July 21
AUGUST
Tasty Tomatoes
4 Deadline July 28
Pleasing Potatoes
11 Deadline August 4
Mrs. Cad S. Bacon
Felton, Pa.
Zucchini is a vegetable that can be very popular
at the supper table. Seen above is stuffed zucchini,
served with lamb chops, which makes a popular
CREAMY MACARONI AND CHEESE _
Vk cups elbow macaroni
2 tablespoons butter
tablespoons flour
dash of powdered mustard
x /z teaspoon salt
pepper to taste
3 cups milk
M> teaspoon Worcestershire sauce
1 small onom, grated
% pound sharp cheese, shredded
4 tablespoons fme bread crumbs
2 tablespoons margarine
Cook the macaroni according to package directions.
Dram and put in greased two quart casserole. Melt butter
and blend in flour, mustard, salt, and pepper. Remove
from heat and add milk gradually. Cook until thickened,
stirring constantly Next add Worcestershire sauce,
cheese, and onion, stirring until cheese melts Pour over
macaroni. Sprinkle with crumbs mixed with melted
margarine. Bake in oven at 375 Degrees F for 30 minutes
Serves four to six people
BEAN-ZINI
2 packages frozen green beans or
2 cans drained green beans
2 tablespoons vegetable oil
y< cup diced onion
2 tablespoons diced green peppers
1 can tomatoes, dramed, savmg juice
1/8 teaspooon oregano
Vz teaspoon parsley flakes
salt and pepper to taste
2 teaspoons parmesan cheese
1 medium sized zuchmi, peeled and diced
Use a large stainless steel kettle. Put oil in the bottom
with onion, peppers, and zucchini Heat until vegetables
lose color, but are not browned. Dram the beans, add the
liquid from the tomatoes, then add the beans and spices.
Cover and cook beans in the liquid over medium heat for
about 15 minutes or until done Add the dramed chopped
tomatoes. Heat a few minutes longer and sprinkle with
cheese Serve. A variation for this recipe is to season with
omon salt or garhc salt or to increase the oregano. Also
mstead of cooking on top of the stove, you can mix the
ingredients together, including the tomatoes, and put in a
casserole, sprinkling with cheese Bake for 30 minutes at
375 Degrees F.
vfe,
Mrs. Eva S. Rubinosky
Upper Gwynedd, Pa.
Mrs. Shirley O’Neil
entree. Other zucchini recipes are offered in
today’s Home on the Range.
4 cups peeled squash
1 cup sliced omon
1 can cream of celery soup (undiluted)
V« cup grated sharp cheese
Vz cup butter and % cup fme crumbs
salt and pepper
On low heat, cook zucchini and omon until tender, using
very little water. Dram. Add cream of celery soup and
sharp cheese. On low heat, melt the butter. Stir mto
crumbs and put on top. This should be poured m a buttered
casserole. Bake at 350 Degrees F. for 20 minutes or until
heated throughout.
(Turn to Page 106)
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
1 PEANUT BRITTLE
1 2 tablespoons butter 1 cup sugar
2 Mi cup Honey Brook 3 /< tsp baking soda
3 baking molasses 2 cups roasted peanuts
3 Melt butter in saucepan. Add sugar and molasses.
|j Mix well. Cook over medium heat, stirring frequent
a ly, to 300°F. or until syrup, when dropped m very
i cold water, becomes brittle. Remove from heat. Stir
| m soda. Quickly add peanuts. Pour mto 2 large,
| greased cookie pans. Lift edges and stretch candy
| as thin as possible when cool enough to handle,
g Break into pieces YIELD -IV* pounds.
&ssmm WATCH FOR NEW RECIPESazazsEg
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call; (215) 273-3776
ZOOK MOLASSES CO.
2o West Main St.. Honey Brook, PA
Call Toll Free Area Codes-215 & 717
800-662-7464
ZUCCHINI
Mrs. Elmer E. Brubaker
Mount Joy, Pa.