Lancaster farming. (Lancaster, Pa., etc.) 1955-current, August 14, 1993, Image 54
86-lancBBter Fanning, Saturday, August 14, 1993 Mealtime Blahs To get a look at the longest zuc chini or the heaviest zucchini of the season, you could travel to Harrisville, New Hampshire where the international Zucchini Festival is held every summer. Featuring more than 100 tasty zuc chini creations, festival chefs make everything from zucchini pie to savory zucchini casseroles ooz ing with cheese. Fortunately, you need only try these recipes using zucchini from your garden or grocery store to get a good idea of the many different tastes that zucchini makes possible. ZUCCHINI BREAD AND BUTTER PICKLES 1 quart white vinegar 2 cups granulated sugar 3 tablespoons salt 2 teaspoons celery salt 2 teaspoons turmeric 1 teaspoon ground mustard 4 quarts sliced zucchini 1 quart sliced onion In a large ketde, boil together vinegar, sugar, salt, and spices. Add vegetables, bring to a boil for 1 minute. Cover, turn off heat and let stand 1 hour. Bring to a boil and cook 3 minutes. Pack into hot ster ilized jars and put in boiling water bath for 10 minutes. Variation: Replace 4 cups zuc chini with radishes. It’s different, but really good, writes contributor. The red of the radish skins makes the brine slightly orange. Hope you like this recipe. We really do. We moved to Pitman last August from Bucks County. We have three daughters Megan, Hill ary, and Amy. Carol Tietsworth Pitman ZUCCHINI CASSEROLE I medium zucchini, shredded 1 tablespoon onion, chopped S tablespoons butter, melted 7 slices bread, toasted and cubed 'A cup milk 'A cup salad dressing A cup celery, chopped 1 teaspoon sage Salt, to taste 1 can cream of chicken soup 1 cup cooked chicken, cut up Mix all together and bake for V/i hours at 32S degrees. York Reader Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. August 21- Tomatoes 28- Apples September 4- -National Chicken sMonth 11- All' Varieties Of Beans Borne On The Range Squashes CHOCOLATE ZUCCHINI CAKE 'A cup butter VA cup sugar 1 teaspoon vanilla 2'/* cups flour 'A teaspoon baking powder 'A teaspoon cinnamon 2 cups finely diced zucchini (do not peel) A cup chocolate chips 1 A cup vegetable oil 2 eggs A cup sour milk or buttermilk 4 tablespoons cocoa 1 teaspoon baking soda '/> teaspoon cloves Cream together butter, oil, and sugar. Add eggs, vanilla, and sour milk. Beat with mixer. Mix together all the dry ingredients and add to creamed mixture; beat well. Stir in diced zucchini. Spoon batter into greased and floured 9x 13x2-inch pan, sprinkle top with chocolate chips. Bake at 323 degrees for approximately SO minutes or until toothpick comes out clean and dry. Needs no icing. Very moist. Gardeners who grow.zucchini and need new ways to use them will be delighted wun this. ZUCCHINI FUDGE CAKE 'A cup butter '/> cup vegetable oil VA cup sugar 2 eggs 1 teaspoon vanilla TA cups flour 4 tablespoons cocoa 1 teaspoon baking soda '/> teaspoon salt A teaspoon baking powder A cup sour milk 2 cups grated zucchini Cream butter, oil, and sugar. Beat in eggs and vanilla. Combine dry ingredients and add slowly with the sour milk. Stir in grated zucchini. Pour into 13x9-inch greased cake pan. Cover with topping. Topping: 1 tablespoon sugar 1 cup chocolate chips A cup chopped nuts Mix together before sprinkling on cake. Bake at 330 degrees for 40-45 minutes. Lasagne made with zucchini Instead of noodles Is a nutritious and flavorfui way to enjoy summer’s bounty. VEGETABLE LASAGNE VA cups chopped onion 2 large cloves garlic, finely minced 6 ounces mushrooms, coarsely chopped 1 tablespoon butter 2 large stalks broccoli, chopped about 4 cups 14 pound spinach, about 2 cups 2 cups low-fab cottage cheese 1 cup mozzarella 3 tablespoons grated Parmesan 'A cup chopped parsley 2 eggs 'A teaspoon pepper A teaspoon salt, if desired 3 cups spaghetti sauce Nita Louise 4 cups zucchini, shredded Saute onion, garlic and mushrooms in butter until soft Add the broccoli and spinach. Stir to combine ingredients, reduce heat, cover skillet and simmer about S minutes. In medium bowl, combine cot tage cheese, mozzarella, Parme san, parsley, eggs, pepper and salt In baking pan, spread ‘A cup spaghetti sauce on bottom. Layer the lasagne as follows: zucchini, half of cheese mixture, half veget able mixture, and 1 cup spaghetti sauce. Repeat, starting with zuc chini. End with a layer of zucchini topped with remaining spaghetti sauce. Sprinkle top with more Par mesan if desired. Marci Ohl Tarentrum Bake at 375 degrees for 25 minutes. Let stand about 10 minutes -before serving. ZUCCHINI PINEAPPLE Peel and shred in blender 2 quarts zucchini Add: 23-ounces pineapple juice V • cup lemon Juice 154 cups sugar Bring to a boil and simmer 20 minutes. Thicken with clear jel or pour into jars and seal. Process IS minutes in water bath canner. Susan Weaver Richfield ZUCCHINI BREAD 4 cups shredded zucchini, unpeeled I medium-size apple, shredded and peeled 3 cups flour 214 cups sugar 114 cups oil 4 eggs, beaten 4 teaspoons vanilla 1 teaspoon cinnamon VA teaspoon salt VA teaspoon baking soda 'A teaspoon baking powder A cup nuts, chopped Beat eggs. Add sugar, vanilla, and oil then add the remaining ingredients except zucchini. Jllend 1 minute on low speed. Add zucchini and apple. Beat on medium speed for 1 minute. Pour into 2 9x5x3-inch pans. Bake at 325 degrees for SO to 60 minutes. Pauline Huber Featured Recipe Planning a special dinner, and you’re not certain what to serve? A sure-fire company hit is Veal Chop l, with I. .ato-Pepper Relish. VEAL CHOPS WITH TOMATO-PEPJ £R RELISH 2 tablespoons olive oil, divided ** 1 small onion, chopped 1 clove garlic, crushed 14'/j ounces Italian-style stewed tomatoes 1 roasted red bell pepper, finely chopped 1 tablespoon balsamic vinegar 'A teaspoon salt 'A teaspoon crushed red pepper 2 tablespoons chopped fresh parsley 1 tablespoon butter 4 veal loin or rib chops, cut 1-inch thick Hot cooked pasta or rice, optional For relish, heat 1 tablespoon olive oil in medium skillet over medium heat Add onion and saute until soft but not browned, about S minutes, adding garlic the last minute of cooking. Drain tomatoes, reserving liquid. Finely chop tomatoes and add to skillet with onion; cook S minutes, stirring occasionally. Add reserved tomato liquid, bell pepper, vinegar, salt, red pepper, and parsley. Simmer 3 to 10 minutes until thickened as desired; set aside. Heat remaining 1 tablespoon olive oil and butter in large skillet over medium heat. Cook veal about 5 minutes per side for medium or to desired doneness; remove to platter and keep warm. Add relish to skillet and heat through, scraping up any bits from bottom of pan. Spoon relish onto serving plates: arrange veal chops over relish. Serve with pasta or rice, if desired. 4 servings. To roast pepper, cut 1 medium red bell pepper in quarters length wise; remove seeds. Broil skin side up until skin is blackened all over. IPlacc in paper bag to steam for 5 minutes. Remove blackened skin. LOW-FAT OVEN BAKED ZUCCHINI 1 large zucchini 11/]I 1 /] cups low-fat mayonnaise V* cup water 3 cups Italian-style bread crumbs - Mix mayonnaise and water in small mixing bowl. Slice zucchini in approximately '/ -inch slices, dip slices in the mayonnaise and water mixture. Lay zucchini in the bread crumbs so that both sides are coated. Using vegetable spray, lightly coat a large cookie sheet. Lay coated zucchini on the cookie sheet and broil until golden brown, flip, and broil the other side. Great dipped in a low-fat or a light Ranch dressing. (Turn to Pago B 8) Lititz [% Mike Schoenadel Ephrata