We have zucchini coming out of the ground by 4-5 a day..... I have made numerous loaves of zucchini bread, cakes etc- and have now moved onto dinners that have this as a staple ingredient. I have loved to look at our dinner table to see that most, if not all of it was from our home or garden.... it is a good feeling to see the fruits of our labor and love. The kids seem to eat more, knowing that they had a hand in it as well......
but this post is not about zucchini, as much as it is about these books that have been in plain view in my kitchen- using daily for reference, ideas and to save the day!
This Amish Cookbook I found on a tiny shelf towards the back of the market last week. The front cover captured me with the Amish children walking barefoot. The Amish community has been known for their lifestyle of simplicity, minimalism, and community living- which, to me, is an ideal living environment.
This book has everything from, soups, breads, relishes/pickles, baked goods, remedies, homeopathic recipes, as well as use for any and every vegetable from your garden. With my blessings of abundant zucchini at hand I knew this book could share a thing or two with me.... and last night it saved the day with this recipe.
1 large Zucchini,shredded
1 onion, chopped
3 raw potatoes, shredded
1 clove minced garlic
2 cups of sausage or hamburger ( I cooked the beef just to get the pink off- because it bakes longer in the dish, and with our limiting of meats I used 1 cup instead of two)
salt and pepper to taste
1 cup of shredded cheddar cheese
2-3 tomatoes, slices
Preheat oven to 350. combine all ingredients, except tomatoes, and spread in greased baking dish. arrange tomatoes on top. Bake for 1 hour.
(all items in the recipe, aside from the beef- were from my garden. Total cost of this meal to feed my family for two days was $2) The kids ate second servings and asked me to make it again. When a child asks you to make a meal for a second time- you know, it is a hit!
The second book, Zucchini Cookery, is an old recipe book that my mother used when I was a child. It is copy written 1976, by Wilderness House out of Cave Junction, Oregon.( ISBN 0-
931798-02-7). Each recipe is really unique and creative.... I have made a few things from this one lately.... and look forward to having this book as a reference through my lifetime. Some favorites are the Zucchini Quiche and Garden Souffle'.
Zucchini Quiche (this is different from traditional quiche- the crust is on top)
1/2 pound of jack cheese, shredded
1 c. shredded zucchini
1/4 onion chopped
3 egg, beaten
4 slices of cooked bacon, crumbled
1/2 tsp. salt
and pastry for single pie crust (this is optional- I have made it without the crust, and it is just as great!)
combine all ingredients together and pour into 9 in. pie pan. Roll pastry out to 9 inch diameter and lay over quiche. cut a few small slits into pastry top. bake at 350 for 45 minutes.
3 c. grated zucchini
1 1/2 c. corn
1/2 c. minced bell pepper
1/4 c. chopped green onion
1 Tbsp. butter
1 tsp. salt
~stir fry in skillet for 3 minutes.
6 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 1/4 c. milk
6 eggs (separated)
1/2 c. grated Jack cheese
melt butter in sauce pan. Blend in flour and spices. cook until bubbly. slowly stir in milk. stir while mixture thickens. cook for 3 minutes. beat Egg yolks. Pour hot mixture into egg yolks. Fold in cheese and veggies. Beat egg whites until stiff. Fold into veggie mixture. Pour into 2 qt. buttered souffle dish . Bake at 350 for 55 minutes- until golden and puffy.
this great book says it all on the back cover...
Buried in Zucchini? ..... if you try all our wilderness house recipes you will use 93 pounds of zucchini.
(how is that for a good use of resources!)