Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!infeed1.internetmci.com!newsfeed.internetmci.com!192.48.96.126!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: WB or CM Hilbrich Newsgroups: rec.food.recipes Subject: COLLECTION (4) The ZUCK Book Followup-To: rec.food.cooking Date: 31 Aug 1997 07:51:28 -0600 Organization: cloudnet.com Lines: 139 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5ubst0$941$1@mack.rt66.com> Reply-To: WB or CM Hilbrich NNTP-Posting-Host: mack.rt66.com Zucchini Chocolate Cake Zucchini Cobbler Zucchini Carrot Muffins Zucchini Spice Cake Zucchini Chocolate Cake This little wonder comes from The University of Minnesota Campus by way of rec.food.recipes the Author was jules@uvic.ca . The poster writes " This is from the Best of Bridge series of cookbooks - the "Winners" book. (You won't have any trouble get your neighbours to take this kind of zucchini!) " And I agree... If there were more creations like this out there, I might even leave my Station Wagon unlocked. 1/4 cup butter 1/2 cup vegetable oil 1 3/4 cups sugar 2 eggs 1 teaspoon vanilla 1/2 cup buttermilk 2 1/2 cups flour 4 tablespoons cocoa 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon cloves 2 cups grated zucchini 1/4 cup chocolate chips Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured Bundt pan or a 9X13 pan at 325 for 45 minutes. -- A Zucchini a Day keeps the Doctor Away. Well, the company that dropped in a few days ago liked your Quick Zucchini Pie and have decided to stay for the weekend... Here is a nice breakfast treat that will help you dispose of the monster that up until now was the doorstop in the kitchen...... What did you say?? Those Unfaded Green things don't look like apples, well I guess you will just have to get up a little earlier than everyone else. Zucchini Cobbler 8 cup chopped, seeded, peeled zucchini (about 3 pounds) 2/3 cup lemon juice 1 cup sugar 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Crust: 4 cup flour 2 cup sugar 1 1/2 cup 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, The Breakfast Treat that hard to beat. What??? It can't be true !! The Zucchini (opps.. did you think it was apple) Cobbler is all gone... but the weekend guests are still here. It is time to try another breakfast treat... By the way, I've noticed that the dog doesnUt seem very hungry these days.. hmmmmm Zucchini Carrot Muffins 2 cup shredded carrots 1 cup shredded zucchini 1 cup chopped peeled apple 3/4 cup flaked coconut 1/2 cup chopped almonds 2 tsp. grated orange peel 2 cup flour 1 1/4 cup sugar 1 Tbsp. cinnamon 2 tsp. baking soda 1/2 tsp. salt 3 eggs, lightly beaten 3/4 cup vegetable oil 1 tsp. vanilla extract Gently toss together the first 6 ingredients and set aside. In a large bowl, combine dry ingredients. Combine egg, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in vegetable mixture. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375' F for 20-22 minutes or until they test done. Cool in pan 10 minutes before removing to rack. Makes 18 standard size muffins. OK... Maybe I should apologize for this.. but this is just too interesting to let pass.. Author was denise@greentongue.com. Bill Zucchini Spice Cake 2 cup flour 1 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cloves 1/2 tsp allspice 1/4 tsp cinnamon 1/2 cup chopped walnuts 2/3 cup (5 oz) chopped dates, well packed 1 cup frozen apple juice concentrate, room temp 1/2 cup butter 2 eggs 3 cup grated raw zucchini Preheat oven to 350 F. Grease 13"x9" pan or 9" Bundt pan. Sift together dry ingredients. Stir in the nuts. In a blender or food processor, puree the dates with apple juice concentrate and butter. Add the eggs and blend until just combined. Transfer to a bowl and stir in the zucchini. Add the dry ingredients to the zucchini mixture, mixing just enough to blend. Spoon into the pan. Bake for 35 - 40 mins. (50 to 55 for Bundt pan) Cool the pan on wire rack. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!infeed1.internetmci.com!newsfeed.internetmci.com!192.48.96.126!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: WB or CM Hilbrich Newsgroups: rec.food.recipes Subject: COLLECTION (4) The ZUCK Book Followup-To: rec.food.cooking Date: 31 Aug 1997 07:52:42 -0600 Organization: cloudnet.com Lines: 133 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5ubsva$96h$1@mack.rt66.com> Reply-To: WB or CM Hilbrich NNTP-Posting-Host: mack.rt66.com Zucchini Pineapple Tidbits Zucchini Coriander Soup Il Moro Cream of Zucchini Soup Joan's Zucchini Dish Zucchini Pineapple Tidbits OK.... Here is the problem: You need pineapple chunks, because the Lake Wobegon Travel Club is featuring Hawaii this month, but Bob's Pretty Good Grocery is out of them. Now it is too early to really claim to have a Zuck Problem... but you never know when the Zucchini crop might get ahead of you, so when Bob Ross posted this recipe to rec.foods recipes, you went for it !!! And only the brave readers of this newsgroup will know for sure if you got away with it. Zucchini Pineapple Tidbits Peel 2 large zucchini (remove seeds). Cut into chunks to resemble pineapple chunks. Add 1 - 48 oz tin unsweetened pineapple juice 1/2 cup lemon juice 3 cups white sugar Combine above and bring to a boil. Remove, Add 1 - 3 oz pkg pineapple jello powder. Pack in sterilized jars. I have used this recipe and you would swear that you were eating pineapple. It is also very good mixed in with baked beans. Enjoy..... R.J.(Bob) Ross Calgary, Alberta, CANADA Internet: bobross@cadvision.com Zucchini Coriander Soup Recipe By : Gourmet Magazine - 6/90` Serving Size : 4 Preparation Time :0:00 Categories : Gourmet Magazine Soups Amount Measure Ingredient -- Preparation Method 1/2 cup chopped onion 2 tablespoons olive oil -- (28 Ounce can ) 3/4 pound zucchini -- cut into 1/2" pieces 1 1/2 cups chicken broth 1 1/2 cups cilantro -- fresh, chopped. 2 teaspoons lemon juice In a large saucepan cook the onion in the oil over medium low heat stirring until softened. Add zucchini and salt and pepper to taste. Cook covered, stirring occasionally for 4 minutes. Add broth and 1 1/4 cup water and simmer covered for 10 minutes or until zucchini is tender. Remove pan from heat and add coriander and let cool. Puree in processor in batches, transferring to bowl. Add lemon and salt and pepper to taste. Serve room temperature or chilled. 4 cups or 4 servings. This recipe is from the L.A. Times. Kay Il Moro Cream of Zucchini Soup 5 tablespoons olive oil 1 large onion, chopped 8 zucchini, chopped 2 boiling potatoes, peeled and chopped Salt, pepper 2 quarts chicken broth 1 bunch basil, chopped 1 bay leaf [I added 1/4 cup cream.] Cook oil and onion in large saucepan over medium heat until softened. Add zucchini, potatoes and salt and pepper to taste and cook several minutes. Stir in chicken broth and cook over medium heat until potatoes are soft, about 50 minutes. Add basil and bay leaf and simmer 10 minutes longer. Remove from heat. Discard bay leaf. Puree soup in blender until smooth and creamy. [This is where I added the cream.] Serve with garlic croutons, if desired. Makes 6 to 8 servings. Each of 8 servings, without croutons [and without cream], contains about: 130 calories; 430 mg sodium; 0 cholesterol; 9 grams fat; 8 grams carbohydrates; 5 grams protein; 0.73 gram fiber. Here is a recent recipe from Cooking Live, formatted for MasterCook. Hope you like it. - Peg Baldassari MM: Joan's zucchini dish -- Recipe via Meal-Master (tm) v8.03 Title: Joan's zucchini dish Categories: Vegetables, Side dish Yield: 8 Servings 2 md Size zucchini diced 1 lg Red bell pepper sliced 1 lg Green bell pepper sliced 1 lg Onion sliced 1 ts Curry powder Salt and pepper 2 tb Honey Optional: 1 Sm box mushrooms sliced Saute onion and pepper in a small amount of oil or butter in pan until crisp tender. Add zucchini and continue to cook until zucchini is tender but not soft. Season with curry, salt and pepper. Stir in a bit of honey to sweeten as desired. If using mushrooms, saute with the onion and peppers. Mixture should fit a 2 quart casserole. Reheat as needed. Flavors really blend nicely together and improves with age. Great with poultry. - Joan,"Flour Power" ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.