Saturday, August 22, 2009

Recipes for Abundant Zucchini!

I have a wonderful family! They have been very generous with their garden surplus, and zucchini is a big part of the abundance we've been given. So, I called my mom today, and got some yummy zucchini recipes. With the smell of baking zucchini bread wafting throughout my home, I thought I'd share a couple recipes with you! :-) (I'll start the relish later tonight...)

Zucchini Bread

1 c. brown sugar
1 c. white sugar
3 beaten eggs
1 c. vegetable oil

Combine and beat the above well. Then add:
2 c. peeled and grated uncooked zucchini
3 tsp. vanilla

Mix the following dry ingredients together, then add them to the wet ingredients:
3 c. flour
1 tsp. salt
1 tsp. soda
1/4 tsp. baking powder
3 tsp. ground cinnamon

Grease and flour 2 loaf pans. Bake at 325 degrees for 50 minutes to one hour. After removing it from the oven, top with butter or a powdered sugar glaze.

De-lish Zucchini Hot Dog Relish

10 cups of peeled and grated uncooked zucchini
4 cups of ground onions (grind in a food processor or blender)
4 large green peppers, grated
1/4 CUP salt

Combine the above together in a large pot, and let it stand, covered, overnight. In the morning, drain, rinse, and set it aside. Then add:
2 1/2 cups vinegar
3 cups of sugar
1 tea. cornstarch
1 tea. turmeric powder
1 tea. ground nutmeg
2 tsp. celery seed
1/2 tsp. black pepper

Simmer for 20 minutes on low. Heat up jar lids. Then place relish in hot glass pint jars and place a hot lid on each, and screw the jar rings on. Set the jars aside on a towel to sit and seal for 24 hours. Check to make sure the lids are sealed before storing.

Makes 6 and 3/4 pint jars.

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