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