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1 lb. Onions 2 lbs. Peppers 5 pounds tomatoes 3 teaspoon salt ½ teaspoon pepper ½ to 1 cup Vinegar Finely chop or coarsely grind onions and peppers. Peel, if desired, and chop fresh tomatoes or, if you must, canned whole peeled tomatoes, into small pieces. Add onions, peppers and other ingredients to chopped tomatoes, heat to simmering and simmer 10 minutes. Pack into clean, hot pint or half-pint jars. Seal. Follow processing directions and simmer 15 minutes in hot water bath. Fresh peppers are usually hotter than canned peppers. Either can be used, but fresh peppers give a better flavor. The zest of theRead More →

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1 cup shredded zucchini ¼ cup yogurt 2 cloves garlic, minced salt to taste Put shredded zucchini through strainer and press out moisture. Blend pulp with yogurt, garlic and salt. Serve with raw vegetables. Makes 1 ¼ cups.Read More →

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1 quart sliced zucchini 1 pound ground beef 1 cup chopped onions 1 clove garlic, crushed 1 teaspoon salt 1 teaspoon basil ½ teaspoon oregano ¼ teaspoon pepper 2 cups cooked rice 1 8-oz. can tomato sauce 1 cup cottage cheese 1 egg, beaten 1 cup shredded cheddar cheese Cook zucchini in boiling salted water, about 2 minutes, then drain. Sauté meat, onions, garlic, salt, basil, oregano and pepper in skillet until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg. Arrange half the zucchini in buttered shallow 2-quart casserole. Spoon on meat-rice mixture, then spread with cottage cheese. TopRead More →

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4 large zucchini, cut in ½ inch slices 4 hard-cooked eggs, chopped 1 11-oz. can cheddar cheese soup 1/3 cup whipping cream ½ cup shredded sharp cheddar cheese ½ cup seasoned dry bread crumbs Layer zucchini and eggs in a greased 8-inch square pan, ending with a layer of eggs. Mix soup and whipping cream and spoon evenly over casserole. Sprinkle top with cheese and bread crumbs. Bake at 350 degrees 40-45 minutes or until zucchini is easily pieced with a fork and top of casserole is lightly browned.Read More →

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6 to 8 zucchini 2 8-oz. cartons yogurt 1 clove garlic, mashed ½ teaspoon salt oil 1 tablespoon vinegar, optional pepper Wash and slice zucchini diagonally. Combine yogurt, garlic, salt, 1 tablespoon oil and vinegar. Stir gently to blend. Chill thoroughly. Meanwhile, fry zucchini slices in 1 inch oil in skillet until lightly browned, about 4 minutes. Drain on paper towels and arrange in overlapping circles on a platter. Spoon yogurt mixture over zucchini and season to taste with pepper. Serve hot or cold as a meat accompaniment or appetizer.Read More →

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3 zucchini, 1 to 2 inches thick ¼ cup chopped onion ½ cup diced celery 2 tablespoons butter or margarine ¼ teaspoon salt ⅛ teaspoon pepper ¾ cup diced cooked ham 2 cups fine soft bread crumbs, toasted ½ cup tomato sauce 1/3 cup grated Parmesan cheese Wash and cut zucchini in halves lengthwise. Scoop out and chop pulp. Combine onion, celery and butter in small skillet and sauté until onion is tender. Combine chopped zucchini, onion mixture, salt, pepper, ham, bread crumbs and tomato sauce. Stuff zucchini shells with mixture and sprinkle with cheese. Place in a greased shallow baking pan and refrigerate untilRead More →

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Zucchini Beaten eggs Half and half Salt, pepper Fine dry bread crumbs Oil for deep frying Slice zucchini lengthwise to desired size. Mix beaten eggs with a small amount of half and half and season to taste with salt and pepper. Dip zucchini in egg batter then in crumbs. Heat oil and add zucchini. Fry until golden.Read More →

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½ teaspoon salt ½ teaspoon anise seeds 1 ¼ cups sifted flour ½ cup butter or margarine ½ cup shredded cheddar cheese Stir salt and anise seeds into flour. Add butter and cheese and work into flour with fingers to form a dough.Read More →

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Cheese Anise Pasty 4 slices bacon 2 tablespoons bacon drippings 2 cups thinly sliced zucchini ½ cup finely chopped onion 2 teaspoons minced garlic 6 eggs 1 cup sour cream 1 ¼ teaspoons salt 2 cups cooked rice ½ cup shredded Cheddar cheese Prepare cheese anise pastry and pat in even layer over bottom and 1 inch up sides of an 8 inch spring-form pan. Cook bacon until crisp, drain, crumble and set aside. Reserve 2 teaspoons dripping in skillet. Heat drippings, add zucchini, onion, and garlic and cook 15 minutes, stirring occasionally. Beat eggs well. Add sour cream and salt and beat again. StirRead More →

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Cut 2 pounds ½ round steak in 6 to 8 pieces; pound to 1/4. Combine ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon garlic salt. Dredge meat in mixture. Brown slowly in 3 tablespoons hot fat. Add 1 cup water and ¼ cup chopped onion. Cover; simmer 1 hour or till tender. Sprinkle with ½ cup shredded sharp cheese and 2 tablespoons chopped parsley. Cover; cook 2 to 3 minutes or till cheese melts.Read More →