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The Best Zucchini Recipe EVER !! 1
bushel zucchini
1 rain coat
1 pair of sunglasses
1 moderately fast car
Drive to a busy parking lot. Drive around until you find an
unlocked car. Put the zucchini in the back seat of the
unlocked car. Drive away FAST before someone sees you.
BLT CUKES 3 slices crisp-cooked bacon, chopped
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
1/4 cup diced tomato
1-1/2 tablespoons nonfat mayonnaise
Pinch salt
1/4 teaspoon black pepper
1 large cucumber
Minced parsley or green onion (optional)
Preparation: 1.Combine bacon, lettuce, spinach, tomato and mayonnaise. Season
with salt and pepper; set aside.
Peel cucumber. Trim off ends and slice in half lengthwise.
Use spoon to scoop out seeds; discard seeds.
Divide BLT mixture between cucumber halves, mounding in
hollowed areas.
Garnish with parsley. Cut into 2-inch pieces.
Note: Make these snacks when cucumbers are plentiful and large enough to easily
hollow out with a spoon. You may make these up to 12 hours ahead of time and
chill until serving.
ZUCCHINI PINEAPPLE BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
1 tsp lemon extract
2 cups undrained shredded zucchini
1 cup well drained crushed pineapple
2 cups sifted all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 cup seedless raisins
1 cup chopped walnuts or pecans
Preheat oven to 350 F. grease and flour 2 9x5 loaf pans. Beat
eggs well, add oil, sugar, vanilla, lemon extract and beat thoroughly. Blend in
zucchini and pineapple. Mix together flour, baking soda,
salt, cinnamon and nutmeg together. Add to first mixture, mixing only until dry
ingredients are blended. Fold in raisins and nuts. Bake in 2
greased and floured 9x5 loaf pans for about 55 to 60 minutes or until they test
done. Cool pans on rack 10 minutes. Turn out and finish cooling on rack.
FRESH CORN CAKES
3/4 cup salsa or chopped, seeded and peeled tomatoes, divided
1 cup sweet corn, fresh or frozen
1-1/4 cups Martha White cornbread mix
1 cup sour cream, divided
1 egg, slightly beaten
1/4 cup pine nuts, lightly toasted
Tops of green onions or green bell pepper strips
In a small bowl, combine 1/2 cup of salsa and 1/4 cup of
corn. Mix well and set aside. In a medium bowl, combine remaining salsa and
corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well.
Spray a large nonstick skillet or griddle with cooking
spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into
skillet.
Cook 2 minutes on each side or until golden brown. Serve
with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and
green onions.
Yield 12 servings. Note: corn cakes can be kept warm in a
200-degree oven until serving time.
ANYTIME CUCUMBER SLICES
3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1 cup sugar
1/2 cup white vinegar
1/2 cup water
1 teaspoon salt
In a bowl, combine cucumbers, onions and dill.
In a saucepan, combine sugar, vinegar, water and salt; bring
to a boil.
Pour over cucumber mixture. Cover and chill for 3 hours or
overnight.
Yield: 6 cups.
Serves 4 To view the rest of this
newsletter follow this link for more than 30 additional recipes.
http://www.razzledazzlerecipes.com/office/newsletters/july-2007.htm
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