BS-Lenceeter Farming, Saturday, September 2, 1995 End Of Summer Harvest Summer is rolling to a halt \r garden continues to produce itoes, zucchini, pickles, and iash.'Those recipes you were so *.r to make in the beginning of imer are now a bit boring, re’s your chance to use up end mmmer produce by trying these •*.s from our readers. ZUCCHINI SOUP A pound hot sausage 'A pound regular sausage 2 medium seeded with skins ini zucchii 1 onion, chopped 1 cup celery, chopped 2 cans crushed tomatoes 2 teaspoons Italian seasoning 1 teaspoon oregano 54 teaspoon garlic powder 1 teaspoon sugar 14 teaspoon basil 1 teaspoon salt 2 green peppers, chopped Brown sausages, add onion and lery. Drain off excess fat Add maining ingredients except een pepper. Simmer 20 minutes, id peppers, cook 10 minutes This is one of the best home made soups. Marteen's Restaur ant in Everett gave permission to have this reprinted. Sarah Clark Breezewood SEVEN MINUTE ZUCCHINI 6 cups seeded, peeled, and coarsely grated zucchini 1 teaspoon salt Vi pound sliced mushrooms 'A cup butter 'A cup chopped onions 1 minced garlic clove 'A cup sour cream 1 teaspoon dry basil Combine grated zucchini and salt in a strainer and let stand. Heat mushrooms in skillet, shak ing over high heat until liquid eva porates. Add butter, onions, and garlic to mushrooms and saute. Squeeze excess liquid from zuc chini. Add to mushroom mixture, stir, and heat 5 minutes. Carefully stir in sour cream and basil. Heat through. Do not boil. Serves 6. This is an out-of-the-ordinary dish but tasty. Sarah Clark Breezewood Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ar>k that you include accurate measurements, a complete lir.t 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. September 9- Apple Recipes 16> Brown Bag Lunches 23- Rice Month 30- Chicken Month SPAGHETTI SQUASH CASSEROLE 5 cups cooked spaghetti squash 'A cup 'chopped onion 1 large bell pepper, chopped 1 large tomato, sliced I'A cups shredded cheese VA cups sour cream 2 tablespoons flour 2 tablespoons butter 'A teaspoon garlic powder 1 teaspoon oregano 'A teaspoon basil 1 teaspoon salt 'A teaspoon pepper VA cups crushed potato chips Microwave butter and flour until bubbly, stirring until smooth, add all seasonings and sour cream. STofshwith spaghetti, onion, and bell pepper. Add cheese, mix well. Place in buttered baking dish. Arrange tomato slices on top then cover with crushed chips. Bake 40 minutes or until bubbly and browned. Serves 8. With an abundance of squash, I made up this recipe and took covered dish supper. I received compliments on how tasty it was. Vera Kurtz Stevens SEVEN DAY SWEET PICK LES 7 pounds medium-size cucumbers 3 cups cider vinegar 1 cup water 5 to 6 whole cloves 8 cups granulated sugar 2 tablespoons canning/pickling salt 2. tablespoons mixed pickling spices (tied in cheesecloth bag) Wash and trim ends off cucum bers. Put in crock. Cover with boil ing water. Let stand 24 hours then drain. Repeat this each day for 4 days, using fresh water each time. On fifth day, slice in 'A -inch slices. Make syrup of vinegar, sugar, and spices. Bring to a boil. Pour over pickles. Let stand 24 hours. Drain, save liquid, boil, pour over pickles. Let set another 24 hours. On seventh day, drain off syrup and save it. Pack pickles in pint or quart jars leaving 1-inch heads pace. Boil syrup (throw away spice bag), pour over pickles to 1-inch headspace. Wipe jar rims. Seal and process pints in 10 minute boiling water bath or 15 minutes for quarts. James R. Coffey Elkton, Md. A mixture of garden vegetables combined with pasta dishes Is a tasty way to use odds and ends of vegetables. SWEET DILL PICKLES Fill jar with pickles lengthwise or slice. Put in: A teaspoon garlic 2 heads dill V* teaspoon alum Heat until clear: 9 cups sugar 3 cups vinegar 9 cups water 3 tablespoons salt 2 teaspoons tumeric Pour mixture over pickles and screw lids on jars. Put jars in water and bring to a rolling boil for 5 minutes. Uncover. Let set until cool. Makes 10 quarts. Barbara Click New Holland ZUCCHINI SPICE OR CHOCOLATE CAKE 4 eggs, beaten VA cups vegetable oil 3 cups sugar 3 cups finely grated zucchini, drained 3 cups Jour VA teaspoon baking powder 1 teaspoon baking soda VA teaspoon cinnamon 1 teaspoon salt 1 cup chopped walnuts If a chocolate cake is preferred, add A cup baking cocoa instead of cinnamon. Add sugar, oil, and zucchini to beaten eggs and blend. Combine dry ingredients and stir into mix ture. Stir in nuts. Bake in well greased 13x9-inch pan at 350 degrees for 35-40 minutes. Susan Ney CARROT SALAD 6 cups chopped carrots 1 small onion A cup tomato soup or juice '/«cup vinegar 'A cup sugar 'A teaspoon pepper 1 teaspoon mustard '/> cup salad oil I'A teaspoon Worcestershire sauce Cook carrots until tender but not soft. Cool. Mix remaining ingre dients and add to carrots. Refrig erate overnight Mabel Zimmerman RushviUe, N.Y. Featured Recipe What to cook? A hungry family is lurking about Here is an incredi bly easy, one-pot dish made to satisfy in under 30 minutes. Black Bean Chili was created by the king of comer-cutting, TV chef Mr. Food®. He’s taught millions of home chefs his “speed-scratch” tech niques using convenience foods like cheese, frozen and canned foods and pre-cut fresh vegetables. Such ingredients help you create meals with all the taste of homemade, but without all the work. In the mood for something south of the border? Brown a pound of ground beef, then add black beans, tomato sauce, chunky-style salsa and, just before serving, shredded hot pepper Monterey Jack cheese. Fifteen minutes later you’ve got hearty, flavorful Black Bean Chili. Nov that’' ** quick answer the “whaf to root:?” question. 1 tablespoon butter 1 pound ground lean beef 2 cans (15 ounces each) black beans, rinsed and drained 1 can (16 ounces) tomato sauce 1 jar (11.5 ounces) chunky-style medium-hot salsa 1 cup shredded hot pepper Monterry Jack cheese, divided In a Dutch oven or large pot over medium heat melt butter. Add beef; cook, stirring frequently, until brown, about 5 minutes. Stir in black beans, tomato sauce and salsa; reduce heat and simmer covered to blend flavors, about IS minutes. Remove from heat; stir in 3 A cup Monterey Jack cheese until melted. Serve immediately sprinkled with remaining 'A cup cheese. YIELD; 4 servings, 5 cups SPICED PEACH JAM 4 cups chopped peaches 2 tablespoons fresh lemon juice 1 box Sure Jell Mix together all ingredients and boil one minute. Add: 5/iCups sugar 'A teaspoon nutmeg '/> teaspoon cinnamon Bring mixture to a full rolling boil and boil one minute more. Pour into jars and seal. Vera Dietz BLACK BEAN CHILI (Turn to Pag* B 8)
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