ZUCCHINI, what I did with all that zucchini.

 

                             Zucchini~Pineapple                   Zucchini~Pineapple~Orange

 

 

                                                          Zucchini~Pineapple~Lemon

I was at my whits in with the large, over grown zucchini, that seemed to grow a foot over night. I gave up, told the hubby, "Take it all to the compost.", he did, well most of it. It just so happened, a post on facebook caught my eye, "Zucchini pineapple marmalade", I checked into it and found a really good recipe for zucchini marmalade.

You need to know how to cook for this recipe.

Old timey secret about what "cook" means in this recipe.

Cook; let the pot come to a boil, turn the heat down, but leave the fire up enough for the mixture to boil. Then start your 10 minutes, Which means it boils for 10 minutes.

Easy, not many ingredients.

Here's the link: Zucchini Marmalade

I adjusted the jell-o, to whatever flavor I wanted. I did use less sugar for the lemon~pineapple. I like it a little tart.

 

A productive day!

 

 

til next time.

 

 

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Hazel's Cake

Hazel's Cake

Preheat oven to 350*
Bake 30 to 35 minutes

Sift together:
2 cups flour
2 cups sugar

Next bring to a boil and pour over sugar and flour mixture.

2 sticks oleo or butter, the real stuff.
4 Tlbs. cocoa
1 cup water

Mix well,

add
1/2 cup buttermilk*
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 eggs

Pour in large greased cake pan, (I used a lasagna pan) and bake, as directed.

Topping

1 stick oleo, or butter
6 Tbl Milk
4 Tbls. cocoa

Bring to a boil and pour over 1 lb. powder sugar, add 1 tsp vanilla and 1 cup chopped nuts.
Remove from heat and pour on hot cake.

* don't have buttermilk? Here is a great substitute.

For each cup of buttermilk, you can use
1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.
Stir, then let stand for 5 minutes.

I use lemon juice.

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About this recipe: My Grandma Cunningham,

My Dad's Mother, gave me this recipe about 50 years ago.

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Venison Shepard's Pie

Shepard's Pie (Venison Style)

Just a little read before we get to the recipe.

     Hubby tried as he might to get a deer for the freezer this year, came up empty handed, but not without a few encounters with the Conservation Police. That's another story, one he's not ready to share. haha.

     We are very lucky to have people care about us. We, we're given a skinned, dressed and hung deer by a friend. What a blessing! Helped with the conservation thing. Hubby worked with the deer, cutting the meat from the bone, grinding it for use, seasoning it for cooking. Even smoked a few sausages.

     I really like Shepard's pie, and wanted to make some for a meal, wondered what it would taste like with the venison. This is what I come up with after all the online recipes I viewed.

Here's what I did:

1/4 cup bacon grease

1 small onion, chopped

2 pounds venison, ground with beef suet

Melted the grease in a 2 quart pan, added chopped onion, cooked til tender, added the venison.

While that's cooking:

Peel and quarter about 4 medium potatoes, bring to a boil in a small saucepan, cook until soft.
     When potatoes are soft remove from the heat and drain. Prepare potatoes as you would for mashed potatoes. Cover with a lid and set back on stove to keep warm, until you need them to finish the dish.

While potatoes are cooking, continue to crumble the cooking venison, to resemble sloppy joe mixture.

When the venison has fully cooked, add about 1 cup frozen carrots, and 1 cup frozen peas, to the cooking venison, heated thoroughly.

Drain meat mixture, add 1 dry package of brown gravy mix to the hot mixture, after it is all combined, add 3/4 cup water, stirring to combine. Put the mixture back on the stove and heat, just enough to stiffen the mixture.

I used a 1 - 1/2 quart glass baking dish, use what ever you like. Place the meat, carrots and peas mixture in the baking dish and cover with mashed potato mixture.

Place in 350* oven until it begin to bubble, about 45 minutes.

Add shredded cheese to top, place back in the oven until cheese is melted.






In the words of, Miss Kay Robertson, (Duck Dynasty on A&E)
                                      "eating squirrel brains will make you smart."


til next time,

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Stew Time

"Well, if your that picky, guess your not that hungry."
                                                                 "Grandpa Gene"

Soup and Stews were a mainstay in the house as I was growing up.
We didn't eat cassaroles.

This recipe is an adaptation from the "Marlboro Chuckwagon Cookin'",
it was free from Marlboro.

CHUCKWAGON STEW

2 1/2 pounds of beef cubes (5 cups)

2 Tablespoons all-purpose flour

1 Tablespoon paprika

1 teaspoon chili powder

2 teaspoons salt

3 Tablespoons LARD

2 sliced onions

1 clove garlic, minced

1 28 oz. can tomatoes

3 Tablespoons chili powder

1 Tablespoon cinnamon

1 teaspoon ground cloves

1/2 to 1 teaspoon dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Coat beef in mixture of flour, paprika, 1 Tablespoon chili powder and salt.

Brown in hot fat in a large Dutch oven, Add onion, and garlic and cook

until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers.

Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables

are done, about 15 minutes.

Makes 6-8 servings.

* Well, like I wrote, I adjusted it!

I use water instead of tomatoes, put about 3 Tablespoons of sugar in it, use the real stuff, added a couple dashes of Worcestershire sauce, and chopped celery.
Oh, and a bay leaf.

You can adjust the taste as you like but it's good!

til next time,

wild clover

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Peachy Crisp

With the debate and all, I just couldn't sit through it without something to sooth myself with.

Peachy Crisp

1 - 29 oz can of sliced California Peaches (really doesn't matter)
      drain and reserve the liquid

1 - cup sugar

1 1/2 - Tablespoon cornstarch

1 - teaspoon cinnamon

3 - Tablespoon butter

In a saucepan, combine sugar, cornstarch, cinnamon, slowly add reserved peach liquid. Mix until well combined. Cook on medium heat until thick and bubbly, turn heat off and add 3 Tablespoons of butter, mix until blended. Cool.

Crisp Topping

1/2 cup brown sugar

1/2 cup flour

3/4 cup rolled oats

1/4 cup cold butter

Place brown sugar. flour, rolled oats in a bowl, mix together, add butter cut into chunks, I use my hands to mix together, until everything is combined.
It will be crumbly.

Preheat oven to 350*

In a 8 x 10 baking pan, place the drained canned  peaches in the bottom, scoot them around until the bottom of the baking pan is covered with the peaches, when sauce is cooled a bit, pour over the peaches, then cover with the crisp topping.

Place in oven and bake for about 20 minutes or until you smell the sweet smell of yum.

Cool for a few minutes then dig in YUMMY.


til next time

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First harvest of the year.

Harvest time is begining.

Won't be long now, the heat in the kitchen. Water boiling, to clean jars, the smell of fall in the air, then soon it will be the chill of winter.

We can, to not lose any of the produce we grow. Salsa, tomatoes, spegetti sauces, anything that has tomato, even homemade stewed tomatoes. 

Not so much green beans, we do freeze the green peppers to have through the winter.

Seems like a good crop of potatoes are coming.

Turnips more for the eat fresh. I may try to harvest and figure out how to keep them for winter. It will take some research.

Just wondered what this big one weighted, comes in at just over a pound, and it isn't the biggest one in the garden.

til next time,

wild clover

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Zucchini Bread ~ Time to bake and share.

Zucchini Bread

A recipe from "Cooking with Hope" Margaret Wheeler recipe.

INGREDIENTS:

3 eggs, beaten until foamy

2 cups sugar

1 cup oil

2 cups peeled, grated zucchini

3 tsp. vanilla

3 cups flour

1 tsp soda

3 tsp cinnamom

1 tsp salt

1/4 tsp baking powder

INSTRUCTIONS:

Beat eggs, then add sugar, oil, zucchini and vanilla. Mix these but beat lightly. Add other ingredients (flour, soda, salt, cinnamon and baking powder); beat well. Pour into 2 greased loaf pans. Bake at 350* for 45 to 60 minutes until bread become firm in pans.

This recipe is written, as in the cookbook.

"Hope United Church of Christ"

Hiawatha, Iowa

I purchased this cookbook along with others for family members, while at a funeral in Iowa.

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