BS-Lancaster Farming,' Sabrda;
Overcome With
Zucchini harvest is in full
swing. Maybe you think there is
only so much one can do with zuc
chini and you can’t even give this
prolific vegetable away.
Are you in for a surprise!
These recipes show how versa
tile and tasty this summer veget
able can be. If you can’t use all
those yellow and green summer
squashes growing in your garden,
try giving a few of these recipes
away. You’re abundant supply of
zucchini is certain to dwindle.
Happy eating!
BAKED ZUCCHINI
2 cups zucchini, diced and
cooked
1 stick butter
1 box Stove Top Stuffing
(reserve 1 cup)
1 can cream of chicken soup
1 cup sour cream
2 cups grated cheese
Melt butter, add stuffing. Stir
and pour into a 13x9x2-inch bak
ing dish. Add remaining ingre
dients. Top with 1 cup or reserved
stuffing. Cover with grated cheese.
Bake at 350 degrees for 30
minutes.
Pearle Quarles
Vinton, Va.
ZUCCHINI BAR COOKIES
'A cup sugar
'A cup brown sugar
% up butter
2 eggs
I V* cup flour
1 teaspoon vanilla
2 cups grated zuchinni
'/> teaspoon baking powder
1 cup coconut or V* cup chopped
nuts
Beat sugars, butter, and eggs. In
separate bowl, mix together flour,
salt, and baking powder. Alternate
adding the zucchini and flour mix
ture to the sugar mixture. Add van
illa and coconut or nuts. Pour into
large size jelly roll pan. Bake at
350 degrees for 40 minutes. When
cool, frost the following:
2 cups confectioner sugar
2'A tablespoons milk
I'A tablespoons melted butter
1 teaspoon vanilla
'A teaspoon cinnamon
Mix together and frost zucchini
bars. Cut into squares when done.
Jamie Bagley
Shunk
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-
24- Garden Vegetables
31- Labor Day Cookout
September-
7- Packed Lunch Ideas
14- National Rice Month
r, August Iti 1996
Zucchini?
ZUCCHINI QUICHE
3 small zucchini, sliced
'A cup grated parmesan cheese
9 eggs
l A teaspoon dried oregano
5 tablespoons butter, melted
cup chopped onion
'A teaspoon salt
VA cup milk
'A cup Bisquick
Cook zucchini and onions in
half of butter with oregano and salt
until lender, about 5 minutes.
In blender or processor, mix
eggs, milk, parmesan, Bisquick,
salt, and remaining butter. Pour
into buttered 13-inch dish or pie
plate. Spread zucchini over top.
Bake in preheated 375 degree
oven for 30-40 minutes.
4 cups zucchini, cut like French
fries
'A cup vegetable oil
1 teaspoon soy sauce
Onion salt
Heat oil and add zucchini, toss
ing gently until slightly browned.
Sprinkle with soy sauce and garlic
salt. Serve as soon as tender.
Serves 4-6.
2 eggs
2 cups shredded zucchini
2 cups sugar
3 cups flour
1 cup oil
2 teaspoons vanilla
A teaspoon baking powder
1 teaspoon baking soda
'A teaspoon salt
1 small package dry vanilla pud
ding (not instant)
1 cup nuts
1 cup raisins
Beat eggs until light Add oil,
sugar, squash, and vanilla. Mix
lightly, but well. Mix dry ingre
dients in a bowl, add to first mix
ture; blend.
Add nuts, raisins with spoon
(sprinkle a bit of the flour on the
raisins, so they won’t go to the
bottom).
2 small loaf pans or bundt pan,
greased and floured.
Bake at 350 degrees for one
hour or tests done. This is a moist
cake and delicious. Freezes well.
Mae Standi
Bel Air, Md.
Josephine Matenus
Dallas
ZUCCHINI FRIES
Sarah Clark
Breezewood
ZUCCHINI
CAKE/BREAD
.(Turn to Page B 8)
Zucchini squash makes an attractive dish to use up summer produce.
MOCK CRAB CAKES
2 cups peeled, grated zucchini
1 cup seasoned bread crumbs
1 teaspoon Old Bay seasoning
1 eggs
1 tablespoon salad dressing
Mix together ingredients and
form into patties. Fry in butter or
oil until golden brown.
Martha Waskovkh
Ebensburg
ZUCCHINI IN BATTER
Impounds zucchini, smallest
available
2 cups water
2 cups all-purpose flour
Oil for frying
Salt to taste
Wash and dry zucchini. Trim
ends. Cut zucchini into sticks 2-in
ches long and 'A -inch thick. Put
water in medium bowl. Gradually
sift flour into water, beating con
stantly. Batter should have the
consistency of mayonnaise. If too
thin, add a little more flour, if too
thick, add more water.
Batter may be prepared a few
hours ahead of time. Four oil 2
inches deep in a saucepan or deep
fryer. Heat oil to 375 degrees or
until a one-inch cube of bread turns
golden brown almost immediately.
Dip zucchini sticks into batter.
Using a slotted spoon, lower zuc
chini sticks a few at a time into hot
oil. When golden on all sides,
remove from oil with slotted
spoon. Drain on paper towels.
Arrange drained zucchini on a
platter and season with salt. Serve
hot Makes 6-8 servings.
Stan’s Kitchen
Featured Recipe
The 13th annual All-American Certified Angus Beef Cook-Off
was held in conjunction with the 1996 National Junior Angus Show in
Kansas City, Mo., recently. Twenty-four teams in four age divisions
competed.
The adult team from Wisconsin took top honors in both showman
ship and recipe categories. Their winning recipe was for Grilled Ten
derloin Fajitas. Here is the recipe.
Grilled Tenderloin Fajitas (Wisconsin Style)
1 3-4 lb. Certified Angus Beef™ Tenderloin
Meat Marinade
VS cup dry red wine
VS cup beer
VS cup cooking oil
VS cup fresh lime juice
VS cup fresh orange juice
VS cup oriental BBQ sauce
2 tablespoons coarse black pepper
2 tablespoons dried basil
2 tablespoons Wundomus seasoning (substitute any other Cajun
seasoning)
l A cup balsamic vinegar
'A cup dive oil
2 tablespoons cracked Mack pepper
2 tablespoons fresh mint
1 garlic clove
1 tablespoon Wundomus
1 cup shitake or other full flavored mushrooms sliced A inch thick
'A red bell pepper, sliced into strips
1 A green pepper, sliced into strips
Vi papaya
Meat: Combine all marinade ingredients and pour over tenderloin,
marinate covered for 2 to 24 hours. Grill tenderloin over hot coals 2
minutes on each side, then wrap in foil with 'A cup marinade and grill
on indirect heat until desired doneness.
Veggies: Combine all marinade ingredients and pour over all veg
gies except papaya. Marinate for 2 hours. Drain and grill veggies
(including papaya) over medium hot coals. Serve beef and veggies
over steamed tortillas.
Veggie Marinade