Dairyland Peach Recipe Corner

ZUCCHINI BARS

•2 c. sugar

•1 c. oil

•3 eggs

•2 c. zucchini, shredded

•1 c. carrots, shredded

•2 c. flour

•2 tsp. baking soda

•1/4 tsp. baking powder

•1 tsp. salt

•1 tsp. cinnamon

•1 tsp. vanilla

•3/4 c. rolled oats (not quick)

•3/4 c. walnuts

Beat sugar, oil and eggs well. Add zucchini and carrots. Set aside. Combine flour, soda, baking powder, salt, and cinnamon. Add to zucchini mixture. Then add vanilla and rolled oats. Add walnuts. Mix well and pour in 15-by-10 inch pan. Bake at 350 degrees until done. When cool, frost.

Frosting: 1/2 c. soft butter, 1 (3 oz.) cream cheese, 2 tsp. vanilla, 2-1/2 c. powdered sugar, 1/4 tsp. almond extract

ZUCCHINI BREAD

•3 eggs, beaten

•1 c. cooking oil

•2 c. sugar

•2 c. zucchini, grated

•2 tsp. vanilla

•3 c. flour

•1 tsp. soda

•1/2 tsp. baking powder

•1 tsp. salt

•1 tsp. cinnamon

•1/2 c. nuts, chopped

Beat eggs and add oil, sugar, zucchini and vanilla. Cream together, add dry ingredients. Add nuts and mix well. Bake at 325 degrees for 1 hour in greased and floured (2) loaf pans.

ZUCCHINI JELLY

•6 c. zucchini

•6 c. sugar

•1 can crushed pineapple

•1/2 c. Realemon juice

•1 large box orange jello

Boil zucchini for 6 minutes. Add sugar, pineapple and lemon juice. Boil another 6 minutes. Take off stove. Add one large orange jello. Put in jar.

ZUCCHINI REFRIGERATOR PICKLES

Use 6 medium zucchini, sliced thin. Mix and add:

1 green pepper

1 small onion, chopped fine

1 Tbsp. salt

2 tsp. celery seed

Mix and let stand for one hour. Dissolve ¾ cup sugar in ½ cup lemon juice. Pour over vegetables. Add one unpeeled lemon, sliced thin. Refrigerate for 24 hours. Store up to three weeks in refrigerator.

ZUCCHINI HOT DISH

•4-5 zucchini, thinly sliced

•1-1/4 lb. hamburger

•2 Tbsp. butter

•1/2 lb. diced cheese

•1/2 tsp. salt

•1 can mushroom soup

•1/2 c. onion, chopped

•1/2 c. buttered crumbs

Brown meat and onion, add salt and melted butter. Layer 1/2 of zucchini in bottom of buttered casserole,top with 1/2 meat mixture followed by 1/2 of cheese and a layer of 1/2 of the soup. Repeat starting with zucchini again. When all ingredients are used up layer with bread crumbs. Bake uncovered for 45 minutes at 350°. Serves 6.

ZUCCHINI APPLE CRISP

Boil together for 15-20 minutes

•5 c. peeled and seeded zucchini slices

•1 tsp cinnamon

•1/4 c. lemon juice

•1/3 or 1/2 c. sugar

•3/4 c. water

Place all of this into a 9- or 10-inch pie pan or a 9-inch square pan. Sprinkle the following topping over the top and bake 40 - 45 minuters at 350°.

Topping: 6 Tbsp. butter or margarine Blend together: 1 c. flour, 1/2 c. packed brown sugar, 1/2 tsp. salt and 1 tsp. baking powder.

Serve warm or cold with or without ice cream.

ZUCCHINI CARROT BREAD

•3 eggs

•2-1/2 c. whole wheat flour

•1 c. vegetable oil

•1-1/2 c. brown sugar, packed

•1/2 c. All Bran

•1 c. grated zucchini

•1 tsp. salt

•1 c. grated carrots

•1 tsp. baking soda

•2 tsp. vanilla

•1 c. chopped almonds

Preheat oven 350°. Grease and flour a 9-by-13- inch pan. In large mixing bowl, beat eggs with oil. Stir in sugar, zucchini, carrots and vanilla. Mix together flour, All Bran, salt, baking soda, and cinnamon. Stir into zucchini mixture. Add almonds and mix well. Bake for 1 1/2 hours or until a pick inserted in center comes out dry. Allow to cool for 15 minutes in pan, then invert and cool on wire rack. Wrap well to store (this bread stays moist for several days. It also freezes well. Makes one large loaf or two small loaves).

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