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Zucchini Casserole
Zucchini Casserole
4 med Zucchini
3/4 c Shredded Carrots
1/2 c Chopped Onions
6 T Margarine
2 1/2 c Stuffing Mix
1 can Cream of Mushroom Soup
1/2 c Sour Cream
1/2 c Cheddar Cheese
Cook Zucchini until barely
Back:
Tender. Saute carrots & onions
in 3T Margarine then mix with
1 c Stuffing mix, mushroom soup
& Sour Cream. Fold in Zucchini.
Melt remaining butter & mix in
Remaining Stuffing mix for
Topping.
Bake at 350° for 30'
---
# Zucchini Casserole
## Ingredients
- 4 medium zucchini
- 3/4 cup shredded carrots
- 1/2 cup chopped onions
- 6 Tbsp margarine
- 2 1/2 cups stuffing mix
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
## Instructions
1. Cook zucchini until barely tender.
2. Sauté carrots and onions in 3 Tbsp margarine.
3. Mix in 1 cup stuffing mix, mushroom soup, and sour cream.
4. Fold in zucchini.
5. Melt remaining butter and mix in remaining stuffing mix for topping.
6. Bake at 350° for 30 minutes. -
Zucchini Cake
Zuccini Cake
In a mixing bowl beat
3 eggs to a froth - Add
1 cup of cooking oil - 2
cups cooked zuccini - 2
cups of sugar and mix -
Add 3 cups flour - 1 teas
soda - 1 teas salt - 1/4
teas baking powder -
Blend into mixture -
Add either vanilla or
spices and 1/2 cup nuts -
Bake in greased 9 X 13
pan for 45 minutes
at 350° -
Card 1 Back: blank
---
# Zucchini Cake
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups cooked zucchini
- 2 cups sugar
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- Vanilla or spices (amount not specified)
- 1/2 cup nuts
## Instructions
1. In a mixing bowl, beat the eggs to a froth.
2. Add the cooking oil, cooked zucchini, and sugar, and mix.
3. Add the flour, baking soda, salt, and baking powder. Blend into the mixture.
4. Add either vanilla or spices, and the nuts.
5. Pour into a greased 9 x 13 inch pan and bake at 350°F for 45 minutes. -
Zucchini Cake
Card 1 Front:
ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976
Cakes
Second in category
Zucchini Cake
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting
Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.
*FROSTING
One and one-half cups confectioners'
sugar
Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.
NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.
SECOND PLACE: Sister Mariquita
Luby, Hillsboro.
[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington
Card 1 Back:
Nature's
Toothbrush Fresh
Sweet Cider
Cheese & Pure Honey
Sausage
HOME GROWN—FRESH PICKED
APPLES
This year's crop from our own or-
chards. Enjoy them at their finest.
Available by
the pound, peck,
bu. or truckload
HALVERSON'S ORCHARD &
FARM
MARKET
---
# Zucchini Cake
*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*
## Ingredients
### Cake
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)
### Frosting
- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading
## Instructions
### Cake
1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.
### Frosting
1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.
### Assembly
1. Spread frosting thinly over warm cake. -
Zucchini Bread and Butter Pickles
ZUCCHINI BREAD
AND BUTTER PICKLES
1 large onion, sliced
6 cups small zucchini, sliced
1/8-inch thick
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard
1 teaspoon celery seed
Slice onion 1/8-inch thick. Place the on-
ions and zucchini in a large bowl. Salt
thoroughly; cover and allow to soak over-
night.
Combine vinegar, sugar, turmeric, mus-
tard seed and celery seed and bring to a
rolling boil. Add zucchini and onions to
pickling solution. Bring to a boil; reduce
heat and simmer 15 minutes. Pack pickles
into hot sterilized pint jars. Fill to within
1/2-inch of top with pickling solution. Seal.
Yields 3 pints.
Back: blank
---
# Zucchini Bread and Butter Pickles
## Ingredients
- 1 large onion, sliced 1/8-inch thick
- 6 cups small zucchini, sliced 1/8-inch thick
- 1/4 cup salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tsp turmeric
- 1 tsp mustard seed
- 1 tsp celery seed
## Instructions
1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
2. Salt thoroughly; cover and allow to soak overnight.
3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
6. Yields 3 pints. -
Zucchini Bread
Zucchini Bread
3 large eggs 2 c. sugar
1 tsp. salt 1 tsp. cinnamon
3/4 c. nuts 3/4 c. Coconut
3/4 c. salad oil 2 tsp. Vanilla
3 c. grated Zucchini (raw)
Sift & add; 2 1/2 c. flour - 1 tsp. soda
1 tsp. Baking Powder. Bake - 325° 1 hr.
Makes 2 loafes
Card 1 Back: blank
---
# Zucchini Bread
*Makes 2 loaves*
## Ingredients
- 3 large eggs
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup nuts
- 3/4 cup coconut
- 3/4 cup salad oil
- 2 tsp vanilla
- 3 cups grated raw zucchini
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
## Instructions
1. Combine the eggs, sugar, salt, cinnamon, nuts, coconut, salad oil, vanilla, and grated zucchini.
2. Sift together the flour, baking soda, and baking powder, and add to the zucchini mixture.
3. Pour into loaf pans and bake at 325°F for 1 hour. -
Zucchini Bread
Zuccini Bread
2 c. sugar 1 t soda
1 c. oil 1/4 t. baking powder
3 eggs 3 t cinnamon
3 T vanilla 2 c. zuccini shredded
1 t salt 3 c flour
Shred zuccini - remove seeds
Use nuts & raisens. Bake @ 350
till done makes 2 loaves
Approx 1 hour
Back: blank
---
# Zucchini Bread
## Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 Tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 2 cups zucchini, shredded (seeds removed)
- 3 cups flour
- Nuts and raisins, to taste
## Instructions
1. Shred zucchini and remove seeds.
2. Combine all ingredients, including nuts and raisins, and mix well.
3. Pour batter into 2 loaf pans.
4. Bake at 350°F until done, approximately 1 hour. -
Zucchini Bread
Zucchini Bread
3 eggs beaten
1 cup oil
2c sugar
2c zucchini
2 tsp vanilla
3c flour
3 tsp cinnamon 1/2c nuts
1 tsp salt
1 tsp soda
2 tsp baking powder
Back:
grease & flour loaf pans.
mix well. Bake at 350
for 1 hour.
---
# Zucchini Bread
## Ingredients
- 3 eggs, beaten
- 1 cup oil
- 2 cups sugar
- 2 cups zucchini
- 2 tsp vanilla
- 3 cups flour
- 3 tsp cinnamon
- 1/2 cup nuts
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
## Instructions
1. Grease and flour loaf pans.
2. Mix all ingredients well.
3. Bake at 350°F for 1 hour. -
Zucchini Beef Pie
RECIPE: CUT OUT & SAVE
Zucchini Beef Pie
1 pound lean ground beef ½ teaspoon salt
½ cup diced green pepper (optional) 2 small zucchini
1 teaspoon finely chopped parsley ½ cup dry whole wheat bread crumbs
½ teaspoon minced dry onion ½ cup grated parmesan cheese
½ teaspoon garlic salt 1 8-ounce can tomato sauce
1 teaspoon oregano ¼ cup grated cheddar cheese
Saute ground beef, pepper, parsley, onion, garlic salt, oregano and salt. Drain.
Set aside. Slice zucchini and layer half into 9-inch pie plate. Top with half of
meat mixture, half of bread crumbs which have been mixed with parmesan
cheese. Top with spoonfuls of tomato sauce. Repeat layers. Top with cheddar
cheese. Bake at 350 degrees F for 50-55 minutes in conventional oven. Makes
4-6 servings.
Microwave Directions: Saute mixture 3-4 minutes. Layer and cook about 9-11
minutes on high power.
Puget Power Gazette 9/80
Card 1 Back:
Seventeen Educational Grants from Puget Power
On the adjoining page are the seventeen out-
standing high school seniors who received
education tuition grants for college from
Puget Power for the 1980/81 school year.
These students are from throughout our serv-
ice area. The grants are based upon academic
achievement, school and civic involvement
and financial need. We see them as an invest-
ment to provide new leaders and insure the
economic future of our area. The grants were
given in several subject areas such as: busi-
ness administration, communications, educa-
tion, engineering, environmental studies,
home economics and physics.
Please join us in wishing these students the
best of luck.
---
# Zucchini Beef Pie
*Puget Power Gazette — September 1980*
*Makes 4–6 servings*
## Ingredients
- 1 pound lean ground beef
- 1/2 cup diced green pepper (optional)
- 1 tsp finely chopped parsley
- 1/2 tsp minced dry onion
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp salt
- 2 small zucchini
- 1/2 cup dry whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (8-oz) can tomato sauce
- 1/4 cup grated cheddar cheese
## Instructions
1. Sauté ground beef, pepper, parsley, onion, garlic salt, oregano, and salt. Drain. Set aside.
2. Slice zucchini and layer half into a 9-inch pie plate.
3. Top with half of the meat mixture, then half of the bread crumbs mixed with Parmesan cheese.
4. Top with spoonfuls of tomato sauce.
5. Repeat layers.
6. Top with cheddar cheese.
7. Bake at 350°F for 50–55 minutes in a conventional oven.
### Microwave Directions
1. Sauté mixture 3–4 minutes.
2. Layer as above and cook about 9–11 minutes on high power. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
Back:
ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
---
# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Zucchini and Cucumbers in Sour Cream
ZUCCHINI AND CUCUMBERS
IN SOUR CREAM
2 zucchini, about 8 inches long
1 cucumber, 8 inches long
½ inch boiling water
¾ teaspoon salt
½ cup chopped green onions
2 tablespoons butter or margarine
½ cup dairy sour cream
⅛ teaspoon pepper
Chopped parsley
Wash zucchini and cucumber. Cut into
crosswise slices ¼ inch thick. Put zuc-
chini slices in a saucepan with boiling
water and salt. Cover, bring to boiling
point, reduce heat and cook for 10 min-
utes, or until almost tender. Add cucum-
ber slices and cook only until crisp-tender,
about 3 minutes. Drain if necessary.
In the meantime, saute green onions in
butter. Add to zucchini and cucumber
along with sour cream and pepper. Mix
lightly. Heat, but do not boil. Sprinkle
with chopped parsley. Yields 6 servings.
Back: blank
---
# Zucchini and Cucumbers in Sour Cream
## Ingredients
- 2 zucchini, about 8 inches long
- 1 cucumber, 8 inches long
- 1/2 inch boiling water
- 3/4 tsp salt
- 1/2 cup chopped green onions
- 2 Tbsp butter or margarine
- 1/2 cup dairy sour cream
- 1/8 tsp pepper
- Chopped parsley
## Instructions
1. Wash zucchini and cucumber. Cut into crosswise slices 1/4 inch thick.
2. Put zucchini slices in a saucepan with boiling water and salt. Cover, bring to boiling point, reduce heat and cook for 10 minutes, or until almost tender.
3. Add cucumber slices and cook only until crisp-tender, about 3 minutes. Drain if necessary.
4. In the meantime, saute green onions in butter.
5. Add to zucchini and cucumber along with sour cream and pepper. Mix lightly.
6. Heat, but do not boil. Sprinkle with chopped parsley.
Yields 6 servings. -
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
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---
# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately. -
Yeast Rolls
Yeast Rolls -
Take 1¼ cups milk scalded and
cooled : use the ¼ of this and dissolve 1
yeastcake in it.
Beat 1 egg well add 1 tb. sugar
2 tb. butter, milk & yeast, 3½ cups
flour, 1 t. salt. Let rise twice it's size
knead make into rolls, rise again
and bake.
Bake 15 to 20- Hoffmann
350-
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---
# Yeast Rolls
*From Hoffmann*
## Ingredients
- 1 1/4 cups milk, scalded and cooled
- 1 yeastcake
- 1 egg
- 1 Tbsp sugar
- 2 Tbsp butter
- 3 1/2 cups flour
- 1 tsp salt
## Instructions
1. Scald and cool 1 1/4 cups milk. Take 1/4 of the milk and dissolve 1 yeastcake in it.
2. Beat 1 egg well. Add sugar, butter, remaining milk, yeast mixture, flour, and salt.
3. Let rise until twice its size.
4. Knead and make into rolls.
5. Let rise again.
6. Bake at 350°F for 15 to 20 minutes.