Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Johnson" Newsgroups: rec.food.recipes Subject: Collection (5) Zucchini Followup-To: rec.food.cooking Date: 14 Jul 1999 08:18:52 -0600 Organization: Sprynet Lines: 146 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <001a01becd5a$2c2c3d00$4d398ad1@home07> NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34381 Zucchini Cupcakes Zucchini Cobbler Zucchini Pie Prize Winning Zucchini Relish Zucchini Lasagna Zucchini Cupcakes 3 eggs 1 1/3 cups sugar 1/2 cup vegetable oil 1/2 cup orange juice 1 teaspoon almond extract 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1 1/2 cups shredded zucchini CARAMEL FROSTING: 1 cup packed brown sugar 1/2 cup butter or margarine 1/4 cup milk 1 teaspoon vanilla extract 1 1/2 to 2 cups confectioners' sugar In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two- thirds full. Bake at 350 F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen . Zucchini Cobbler 8 cups chopped, seeded, peeled zucchini (about 3 pounds) 2/3 cups lemon juice 1 cup sugar 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Crust: 4 cups flour 2 cups sugar 1 1/2 cups cold butter 1 tsp. ground cinnamon In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside. For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375'F for 35-40 minutes or until golden and bubbly. NOTE: Most people will think this is made with apples. Zucchini Pie 1/3 cup sugar 1 tsp. salt 2 tsp. cinnamon 3/4 tsp. ginger 1/4 tsp. allspice 1/4 tsp. nutmeg 1/4 cup honey 2 cup cooked zucchini puree* 1 cup evaporated milk 2 eggs Mix dry ingredients, honey and zucchini together. Heat milk and add with eggs to zucchini mixture. Pour into unbaked 9-inch pie crust. Bake at 4250F for 10 minutes, then reduce to 350'F and bake for 35-40 minutes longer; or until knife inserted slightly off center comes out clean, center will be wobbly. Serve with whipped cream. *skin it and cut it up into 1-inch chunks. Microwave on high about 9 minutes, stirring once. Pour off any water. Run through the blender to make a puree. Prize Winning Zucchini Relish 10 cups chopped unpeeled zucchini (about 7 medium) 4 cups chopped onion (about 4 large) 1 large sweet red pepper, chopped 1 can (4 ounces) chopped green chilies 3 tablespoons canning salt 3 1/2 cups sugar 3 cups vinegar 1 tablespoon ground turmeric 4 teaspoons celery seed 1 teaspoon pepper 1/2 teaspoon ground nutmeg In a large container, combine zucchini, onion, pepper, chilies and salt; stir well. Chill overnight. Rinse thoroughly; drain. In a large kettle, combine remaining ingredients; bring to a boil. Add zucchini mixture; simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4-in. headspace. Adjust lids. Process for 10 minutes in a boiling-water bath. Yield: 5 pints. Serving suggestion: Mix into tuna or macaroni salad. (Country Woman July/Aug. 95) Zucchini Lasagna 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium) 1/2 lb. lean ground beef 1/4 cup chopped onion 2 small tomatoes, cut up 6 oz. can tomato paste 1 clove garlic, minced 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. dried thyme 1/4 cup water 1/8 tsp. pepper 1 egg 3/4 cup low fat cottage cheese 1/2 cup shredded mozzarella cheese 1 tsp. flour Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Serves 4 ~~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.