Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newsfeed.enteract.com!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Zucchini Bars Followup-To: rec.food.cooking Date: 27 Feb 2000 07:22:18 -0700 Organization: attcanada.net Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00bd01a911a2$df909f00$98d6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39878 Zucchini Bars You won't believe it isn't apple! 6 to 8 cups peeled and sliced zucchini, seeds removed 2/3 cup lemon juice 1 cup sugar 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 4 cups flour 2 cups sugar 1/2 teaspoon salt 3 sticks butter or margarine 1 teaspoon cinnamon Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, and 1/2 teaspoon cinnamon. Let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt, and margarine . Add 1/2 cup of that crumb mixture to the zucchini to thicken. Pat 1/2 of the remaining crumb mixture into a greased 9 x 13-inch pan. Bake at 375 degrees for 10 minutes. Spread zucchini evenly over crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375 degrees for 30 to 40 minutes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.