zucchini jam recipe
6 cups zucchini, peeled and grated
6 cups of sugar
1/2 cup of lemon juice or real lemon
1 cup drained, crushed pineapple
1 6 ounce pkg of Strawberry Jello
Peel and grate Zucchini: add rest of the ingredients. Cook 6 minutes at hard boil. Remove from heat and add 1- 6 ounce package of Strawberry Jello. Stir well and put into freezer container's keep in refrigerator or freeze tell needed.
Thank You Sylvia!
Showing posts with label Zucchini. Show all posts
Showing posts with label Zucchini. Show all posts
Saturday, August 22, 2009
Friday, July 24, 2009
Everyday food storage.... Recipes
Spaghetti Zucchini Bake-serves 8
1 lb. Penne or Macaroni Pasta
1 1/2 lb. Italian Sausage, cooked and cut into bite size pieces or Meatballs (Costco has GREAT Italian meatballs)
2 cans 14 oz. Diced Tomatoes
1-2 cans Mushrooms (optional)
1 can Tomato Paste
1/4 C. Dehydrated onions, hydrated
1-2 Cloves of Garlic
4-5 C. Zucchini, cut into large chunks
1 t. Oregano2 t. Basil
1. Cook your pasta in boiling water until tender.
2. Combine diced tomatoes, mushrooms, tomato paste, hydrated onions, garlic, oregano, and basil in large pot. Heat to boiling and simmer for 5- 10 minutes.
3. While the noodles are cooking, grill Italian sausage. (Or if you’re using the frozen meatballs from Costco, you can just microwave them…EASY!)
4. Place zucchini chunks in a bowl and microwave for 3 minutes (just to cook them slightly).
5. Add zucchini and meat to sauce and simmer for 5 minutes. Add in noodles and 1 C. of cheese and stir. If you don’t want to heat up your oven just place remaining cheese on the table for people to top theres with.
6. Place Spaghetti Zucchini Bake in a 9×13 casserole dish and top with remaining cheese. Place under broiler until cheese is melted. Make sure and watch it so the cheese doesn’t burn.
1 lb. Penne or Macaroni Pasta
1 1/2 lb. Italian Sausage, cooked and cut into bite size pieces or Meatballs (Costco has GREAT Italian meatballs)
2 cans 14 oz. Diced Tomatoes
1-2 cans Mushrooms (optional)
1 can Tomato Paste
1/4 C. Dehydrated onions, hydrated
1-2 Cloves of Garlic
4-5 C. Zucchini, cut into large chunks
1 t. Oregano2 t. Basil
1. Cook your pasta in boiling water until tender.
2. Combine diced tomatoes, mushrooms, tomato paste, hydrated onions, garlic, oregano, and basil in large pot. Heat to boiling and simmer for 5- 10 minutes.
3. While the noodles are cooking, grill Italian sausage. (Or if you’re using the frozen meatballs from Costco, you can just microwave them…EASY!)
4. Place zucchini chunks in a bowl and microwave for 3 minutes (just to cook them slightly).
5. Add zucchini and meat to sauce and simmer for 5 minutes. Add in noodles and 1 C. of cheese and stir. If you don’t want to heat up your oven just place remaining cheese on the table for people to top theres with.
6. Place Spaghetti Zucchini Bake in a 9×13 casserole dish and top with remaining cheese. Place under broiler until cheese is melted. Make sure and watch it so the cheese doesn’t burn.
Brown Sugar Zucchini Bread
1/4 cup butter, at room temperature
1/4 cup vegetable oil (or 1/4 C. applesauce)
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor.)
Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)
Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.
In the electric mixer bowl, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth. Fold zucchini, and lemon zest into batter. Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.
1/4 cup butter, at room temperature
1/4 cup vegetable oil (or 1/4 C. applesauce)
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor.)
Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)
Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.
In the electric mixer bowl, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth. Fold zucchini, and lemon zest into batter. Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.
Subscribe to:
Posts (Atom)
