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ZUCCHINI BREAD OR MUFFINS 

1 cup oil (I use ½ cup veg. oil and ½ cup olive oil)

1 cup brown sugar

1 cup sugar

3 eggs, beaten (if you are using a mixer, drip the eggs in one at a time.)

2 cups grated raw zucchini, unpeeled (if using large zucchini, take the seed mush out.)

2 cups flour

½ tsp. baking powder

2 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

3 tsp. vanilla (I mean 3 tsp. – do not reduce.)

1 cup chopped nuts

1 cup raisins, (optional) 

Blend oil and sugars; add eggs and grated zucchini.  Add dry ingredients, vanilla and nuts. Pour into 2 greased floured loaf pans, a tube pan or muffin tins.  Loaves bake at 350 degrees for 1 hour; muffins will bake in 18 – 20 minutes.  Miniature muffins will bake in 12 minutes.  Will freeze well.

 2 to 3 pounds of yellow squash, cooked Salt to taste

1 tsp. sugar

1 pint cream style cottage cheese

2 eggs

½ stick butter, melted

1 cup grated cheese

2 cups bred crumbs

½ cup grated Parmesan cheese 

Slice and boil squash in small amount of water until done.  Drain. Salt to taste and add sugar.  Mix cottage cheese with two beaten eggs and add to mixture along with grated cheese.  Mix and spoon into greased baking dish.  Spinkle top with bread crumbs, Parmesan cheese and melted butter.  Bake at 400 degrees in preheated oven for 30 minutes.  Serves 8 to 10.  May be made ahead of time, but add bread crumbs, Parmesan cheese and melted butter just before baking.  Will freeze.  Recipes from my old cookbook published in 1980.  Country Cooking (out of print)

 This is my surprise dessert!  No one ever guesses that the secret ingredient is zucchini.  Everyone says it tastes like apples. 

Servings 16 – 20 people.

   8 cups chopped seeded peeled zucchini (about 3 pounds)

2/3 cup lemon juice

1 cup sugar

1 tsp. ground cinnamon

½tsp. ground nutmeg

 Crust: 

4 cups all – purpose flour

2 cups sugar

1½ cups cold butter, cubes

1 tsp. ground cinnamon

 In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.  Add the sugar, cinnamon and nutmeg; simmer 1 minute longer.  Remove from the heat; set aside.  For the crust, combine the flour and sugar in a bowl; cut in the butter until the mixture resembles coarse crumbs.  Stir½ cup into zucchini mixture.  Press half of remaining crust mixture into a greased 15-in.x10-in. x 1 inch baking pan.  Spread zucchini over top; crumble remining crust mixture over zucchini.  Sprinkle with cinnamon.  Bake at 375º for 35-40 minutes or until golden and bubbly.   

Printed from tasteofhome.com

EASYKRAUT

You can make any amount you want but I find ten pounds, convenient. It fits into 5 gallon bucket and makes about all I can eat in a year (about 20 pints). I lose about 25% of my cabbage to triming so you must allow for that if you are buying it.

Shred it any way you like... food processor, knife, etc. We have an official Krauthobel my wife picked up in Germany that works very well, sitting on top of the bucket as in the picture. Weigh the shreded cabbage and add 2 tsp (12 gr) of pickling salt per pound. Mix this well and regularly. Initially, you have to get in there with your hands but as the water starts drawing out, it gets easier with a long spoon.

After 24 hours, prepare pint mason jars by washing thoroughly in hot soapy water. Mix the kraut again and begin filling the jars with a ladle, paying attention to the liquid/kraut balance. Stir before each jar to make sure that each jar gets its share of brine. After all the jars are filled to the usual 1" head space, top them off with remaining brine or tap water. Beware of chlorine here if you have to add a lot, it should be boiled first or use distilled water.

When the jars are filled and topped off, screw on the lids and place them in pans or trays to collect any over flow and store at room temp for 6 weeks. I turn them upside down a few times during the period just to mix things up but put them back the right way after a few turns. I get very little (if any) overflow. The fermentation process produces CO2 so there is some bubbling and leakage out the top but the jars are designed to deal with this and there is no danger of bursting.

When 6 weeks is over, open a jar and simmer it in a sauce pan for 5 minutes or so and taste it. If you like it (I always do), then you can process them for long term keeping. Before processing, you need to rinse the jars; then remove the lids and wipe both the jar top and seal of the lid with clean wet fingers to remove any gunk that would prevent a seal. Then process them in boiling water or a pressure cooker. I process mine for 10 minutes a 10 lbs.

That's all there is too it. You will never buy store stuff again.

PICKLED PSEUDO RED KRAUT

This mighty fine alternative to standard kraut resulted from not having enough red cabbage to make pickled red cabbage. It is sort of a combination of sauer kraut and pickled beets that looks like it was made with red cabbage and goes like this.......

Simmer 1/4 lb fresh beets till soft enough to slip off the skins. Save the juice for later and cut, dice or leave whole as preferred.

Shred 2 lbs cabbage and add 4 tsp salt. Add the beets and let sit overnight to start fermentation and wilt.

Make a brine of: