Got More Zucchini?

I was stroling the internet looking for more zucchini recipes

that weren't chocolate and ran across this one at:

About.com http://southernfood.about.com/

It was in the Southern cuisine. If any of you have

visited this sight you may have seen it already. I decided

to try it on my husband. He says it's one of the

better ones we've had so I decided to post it here.

Zucchini with Cheddar and Bacon

6 cups thinly sliced zucchini (quarterd if large)

2 egg yolks, slightly beaten

1 cup sour cream

2 Tablespoons all purpose-flour

2 stiffly beaten egg whites

1 1/2 cups shredded cheddar cheese

4 to 6 slices bacon, crisply cooked, drained and crumbled

1 tablespoon butter(or margarine)

1/4 cup dry bread crumbs

Simmer squash in salted water until tender, drain and sprinkle

with a little salt. In mixing bowl, combine egg yolks, sour

cream, and flour. Fold in egg whites.

Place half of the cooked squash in shallow 2 quart

baking dish; top with half of the egg mixture,

half of the shredded cheese and all of the bacon.

Repeat with remaining squash, egg mixture and

cheese. Melt butter, stir in bread crumbs.

Sprinkle over casserole. Bake at 350 degrees for

20 to 25 minutes. Serves about 6

I didn't have dry bread crumbs so I just used

a couple slicesof my homemade bread and

crumbled them and sprinkled it on top. Then

I drizzled the melted butter over it. Worked fine.

It's really easy.

The bacon is a nice

change from the usual ground beef. I think it would

be really good with a chopped onion in it as well. But

if your family doesn't like onion, leave it as it is.

I served it with fresh cucumbers and tomatoes from the

garden.

My camera batteries decided to give up the ghost

as I was doing this so the pictures are from my

phone: not the best but you should get the idea.

Hope you like it.

IT'S ZUCCHINI TIME!

Here's and easy tasty meal.

Zucchini Casserole Pie

3 c. peeled, cut up zucchini
1 c baking mix (bisquick, jiffy,etc.)
1/2 c chopped onion
1/2 c grated cheese
2 tbsp. parsley (dry or fresh)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp whole oregano
1/2 c oil
4 eggs
dash of garlic powder or salt
1 tomato, chopped and drained
2 tsp bacos or cooked crumbled bacon


Mix all ingredients together in a large bowl.
When well combined, scoop into a buttered or
sprayed pie dish.

Bake at 350 degrees for 30-35 minutes or until

golden brown on top and center springs back

when pressed lightly.

Serve with a side of fresh beans from your garden

and you have a tasty meal.

Tired of everything chocolate?
Here's a zucchini blondie recipe courtesy of:

Alban Mehling

Zucchini Blondies

1 c. grated zucchini

1/2 c chopped nuts (I used pecans)

1/2 c butter flavor crisco (generic)

1 1/4 c brown sugar

2 large eggs

1 Tbsp vanilla

1/2 tsp salt

1/2 tsp baking powder (not soda)

1 c all purpose flour

butterscotch chips (optional)

Preheat oven to 350. Cream shortening,

sugar, vanilla and eggs. Stir together flour,

salt and baking powder and mix with sugar

and egg mixture. Stir in zucchini, nuts, & chips.

Pour into greased 9x9 pan and bake 35-45 minutes.

serve warm with a scoop of ice cream, cool whip

or vanilla yogurt and drizzle with caramel or

butterscotch sauce. If you prefer, frost with

cream cheese frosting, when cool, instead.

Enjoy!

It's Beet Season

Remember, beets need to be bottled in a
pressure canner.

Here's a basic recipe for plain beets:

Cut off tops leaving 1 inch of the stem
and the root. Wash. Place in large pot,
cover with water; boil 15-25 minutes
until skins slip. Skin, trim. Leave baby
beets whole. Cut medium or large beets
in chunks or slices. Halve or quarter
very large slices. Pack into clean jars,
add salt if desired, and boiling water
leaving 1/2 inch headspace. Place lids
and bands. Process pints for 30 minutes
and quarts for 35 minutes. For our area
here in Weber County you need to process
all your canning at 12 1/2 lbs pressure
unless you have been told otherwise by
the extension service for your individual
pressure canner lid. Make sure to have
it checked anually. HAPPY CANNING!

Cinnamon Bread

If you love cinnamon bread, here's
an easy recipe for it. Start out with
your favorite bread recipe. I usually
do two loaves at a time. After it has
risen once, divide your dough in
half. Flatten out the best you can
with your fingers. You can use
a rolling pin if you prefer. Spread
with a small amount of butter,
margarine, or vegetable spray.
You only need a little. Then put
about 2-4 tablespoons of brown
sugar on and spread it around
with the back of the spoon.
Gently press it into the dough.
Sprinkle with a generous
amount on plain cinnamon. If
you want nuts or raisins, sprinkle
them on as well.





















Starting at the front edge, roll it up
fairly tight. You may have to stretch the
dough out a little to get it even at the
edges. Don't worry about it being
perfect.














When it's rolled up, pinch the edges together
good and tight to keep it from coming
unrolled. Tuck the ends under a little.

I usually place a piece of waxed or

parchment paper in the bottom of

my bread pan. You don't need to if

you don't have any. Spray the pan

good. The paper just keeps any

sticky stuff from sticking to the

pan if it leaks out. Place your roll

into the pan with the seam side

down and tuck under the ends.

Do the same to the second pice of dough

or just shape it into a log shape and use

it for a plain loaf. That's what I usually do.

That way you have one of each. Place pans

in a warm place, cover and let rise until

dough is above the pan. If your house is cool,

put some very warm water in a 9x13 pan .

Place bread pans in it, cover and let rise.

I cook mine at 325 degrees for about 26

minutes. My oven is fairly hot, so I always

cook my bread at that temperature. If you

normally cook yours at 350, then do the same

for this. Do not overcook and your bread

will stay moist. Remove from oven and let

bread stay in pans for about 5 minutes.

Then remove to a wire rack to completely cool.

Once it is cool. Store in plastic bags with
a twist tie on it. These pictures are shown
with whole wheat bread. It can be done with either.
I usually use my white bread recipe since that's
what my grandkids like the most. And they seem
to eat the most. It also makes great French Toast.

Happy eating!

How's the garden coming?

Spinach and lettuce are doing great
and make for some good healthy
eating right now.





















Carrots.




















Beans




















Tomatoes and peppers are ok to
have out now. If you are worried
about some unusually cold nights,
cover them with newspaper or
boxes or something like that. If
plastic touches the leaves, it will
freeze them. You can leave the
wall of water on for a while. Open
it up at the top when it is a warm
day. Remove them when the
threat of frost is gone.
















Peas.















Broccoli & Cauloflower
















Beets.





















Onions




















Hang in there, summer is almost here!

IT'S TIME TO GARDEN!

Now's a good time to get your garden tilled.
Things that are good to plant right now are:

peas
carrots
onions
spinach
chard
beets
lettuce
broccoli and cauliflower plants can be planted
but, you will want to keep them coverd to
protect from frost.

Just remember to keep them moist if we don't get rain.

Easter Treats

NOODLE NESTS

Your kids or grandkids, will have fun making these treats.

Start by adding 1 cup sugar and 1 cup light Karo Syrup

to kettle. Cook and stir until mixture comes to a full

rolling boil. Then add 1 cup peanut butter, stirring to mix well.

Place 7 cups of chow mein noodles in a large bowl.

Poor syrup over and stir well. Spoon onto greased tray

and shape into nests. Add jelly beans and press lightly.

Our grandkids had a great time making these treats for their family.