C6—Lancaster Farming, Saturday, August 15,1981
Pears, Zucchini,
and Squash
a versatile quartet
Pears and Plums, Squash and
Zucchini a collection of favorites
so seldom overlooked from
summertime’s harvest. We would
like to devote room this week to
these delicious creations.
Squash refers to any of a number
of edible gourds closely related to
the pumpkin. The name is of
American Indian origin.
A zucchini is nothing more than a
summertime squash of bushy
growth with smooth slender
sylmdrical dark green fruits.
Pears, that creamy yellow fruit,
come in about 800 known varieties;
although only a few of these are
grown for commercial marketing
today.
When looking for plums, look for
plump, full-colored plums, soft
enough to yield to slight pressure.
PEARSALAD
1 box lime gelatin
Ic. hot water
Ic. pear juice
1 large can pears
1 pkg. cream cheese
Ic. whipped topping
Prepare gelatin with hot water
and pear juice. Let thicken. Mash
pears and cream cheese together
with mixer. Add to thickened
gelatin and blend in whipped
topping. Pour into mold. Chill.
Mrs. Charles Biehl, Mertztown
Tasty, versatile and abundant, the summer squash has
endless possibilities.
Home Ob The Range
Plums
SAUSAGE-STUFFED
PATTYPAN
1 large patty pan squash
1 pound of mild bulk sausage
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. sliced mushrooms
1 egg, slightly beaten
1/2 c. sour cream
1/4 c. grated Parmesan cheese
1/41. salt
parsley
Wash and cook large squash in
pressure saucepan for 3 minutes;
cook smaller squash 2 minutes; or
cook squash in boiling salted water
10 to 15 minutes or until just tender
but still firm. Remove squash from
water and drain. Cool.
In a skillet or electric fry pan
crumble bulk sausage. Brown
slightly. Dram off fat. Add onion,
celery and mushrooms and con
tinue cooking until tender. Set
mixture aside.
In a small bowl beat egg. Add
sour cream, parmesan cheese and
salt to egg. Mix well. Add this
mixture to sausage-vegetable
mixture. Scoop out squash. Fill
cavity with sausage mixture. Top
with large squash seeds and
parsely. Place squash in baking
dish. Bake 20 minutes in a 350
degree oven.
Sally Foullte, Neward, Del.
The vastly underrated squash makes a great mushrooms, sausage and sour cream and
main dish. Just remove the top from one you’ve got yourself a summertime winner,
oversize patty pan squash, stuff it with
CHOCOLATE ZUCCHINI CAKE
1 c. brown sugar
1/2 c. white sugar
1/2 c. butter
1/4 c. oil
3 eggs
11. vanilla
1/2 c. buttermilk
21/2 c. flour
1/21. allspice
1/21. cinnamon
1/2 1. salt
21. baking soda
4 T. cocoa
2 c. zucchini
1/2 c. chocolate chips
Cream sugar, butter and oil. Add
eggs and vanilla and buttermilk.
Mix well. Measure dry ingredients
and sift into bowl. Mix well. Add
grated zucchini. Sprinkle
chocolate chips on top. Bake in 9x13
inch pan at 325 degrees for 45
minutes.
Mrs. Elmer Sensenig, Quarryville
• STEWED PLUMS
4 c. plums
11/2 c. boiling water
1/2 to 1 c. sugar
Cut into halves and remove pits
from plums, or use whole plums
Drop into boiling water. When they
are nearly tender, add sugar. Cook
a few minutes longer.
Mrs. Terry Altman, Philadelphia
SPICED PEARS
1 can pears
1 stick cinnamon
8 to 12 whole cloves
1/4 c. vinegar or lemon juice
Dram syrup from pears. Heat it
with stick cinnamon and cloves for
3 minutes.
Remove from heat and add
vinegar or lemon juice. Pour back
over pears and let stand overnight
in refrigerator.
Karen Musselman, Pittsburgh
PINEAPPLE ZUCCHINI BREAD
3 eggs
2 c. sugar
21. vanilla
1 c. oil
2 c. zucchini, grated and unpeeled
31/2 c. flour
11/21. or less salt
11/21. baking soda
3/41. baking powder
1 c. crushed pineapple, well
drained
1 c. chopped walnuts
Mix eggs, sugar, vanilla, and oil.
Blend well until light. Add zuc
chini. Add dry ingredients alter
nately with pineapple Then add
nuts.
Bake in well-greased and floured
bread pans at 325 degrees for one
hour or until done.
Mrs. Carl Bacon, Felton
Cook’s
Question
Comer
If you have any questions or answers for previously published
recipes, send them to Cook’s Question Corner, Lancaster
Farming, Box 366, Lititz, PA 17543.
Home on the Range is the section for the cook who delights in
trying new recipes from her friends and neighbors as well as
passing her favorites along. In order to keep Home on the Range
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Send your favorites to Home on the Range, Lancaster Farming,
Box 366, Lititz, Pa. 17543.
August
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September
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Tomato Tempters
Egg Specials
Soups and Stews
12 After school snacks
19 Apples, apples, apples
ZUCCHINI CAKE
3 eggs
1 c. salad oil
2 c. grated zucchini
2 c. sugar
3t. cinnamon
31. vanilla
3 c. flour
11. baking soad
It. baking powder
Beat together egg, sugar, and
oil. Sift together flour soda
and baking powder. Add cinnamon
to zucchini. Alternately add and
beat in dry ingredients and zuc
chini to shortening mixture. Add
vanilla and mix. Pour mto 9x13
inch pan and bake at 350 degrees
for 30-40 minutes.
Mrs. Charles Biehl, Mertztown
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