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Stuffed Zucchini
Stuffed zucchini
Cut 6 small, unpeeled zucchini in half
lengthwise. Wash; scoop out seeds to
form "boats." Boil 3 minutes in salted
water to cover; drain. Fill with salami
stuffing (recipe follows). Dot with but-
ter; dust top with grated parmesan
cheese. Place in lightly greased baking
dish. Bake until barely tender, 25 to 30
minutes, in a 375-degree oven. Makes 6
servings.
Salami stuffing:
2 cups soft bread crumbs
2 tablespoons melted butter
1/2 cup finely chopped salami
1 egg, slightly beaten
1 tablespoon water
1/4 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients; use as stuf-
fing for zucchini.
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# Stuffed Zucchini
## Ingredients
- 6 small, unpeeled zucchini
- Butter, for dotting
- Grated Parmesan cheese, for dusting
## Salami Stuffing
- 2 cups soft bread crumbs
- 2 Tbsp melted butter
- 1/2 cup finely chopped salami
- 1 egg, slightly beaten
- 1 Tbsp water
- 1/4 cup chopped onion
- 1 Tbsp chopped parsley
- 1/2 tsp poultry seasoning
- 1/4 tsp salt
- 1/8 tsp pepper
## Instructions
1. Cut 6 small, unpeeled zucchini in half lengthwise. Wash; scoop out seeds to form "boats."
2. Boil 3 minutes in salted water to cover; drain.
3. Combine all salami stuffing ingredients and mix together.
4. Fill zucchini boats with salami stuffing.
5. Dot with butter; dust top with grated Parmesan cheese.
6. Place in a lightly greased baking dish.
7. Bake until barely tender, 25 to 30 minutes, in a 375-degree oven.
8. Makes 6 servings. -
Pork-Zucchini Fry
Pork-zucchini fry
1 tablespoon salad oil
1 pound pork shoulder, cut in
thin strips
¼ cup chopped scallions
½ pound mushrooms, sliced
3 cups sliced unpared zucchini
(about 3)
1 tablespoon sherry
1 teaspoon monosodium
glutamate
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried leaf thyme
In wok or large skillet, heat oil. Add
pork and cook over high heat, stirring
constantly, until lightly browned. Add
remaining ingredients, cover and cook 5
minutes over medium heat. Serve with
rice, if desired. Makes 4 servings.
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# Pork-Zucchini Fry
## Ingredients
- 1 Tbsp salad oil
- 1 lb pork shoulder, cut in thin strips
- 1/4 cup chopped scallions
- 1/2 lb mushrooms, sliced
- 3 cups sliced unpared zucchini (about 3)
- 1 Tbsp sherry
- 1 tsp monosodium glutamate
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried leaf thyme
## Instructions
1. In wok or large skillet, heat oil.
2. Add pork and cook over high heat, stirring constantly, until lightly browned.
3. Add remaining ingredients, cover and cook 5 minutes over medium heat.
4. Serve with rice, if desired.
Makes 4 servings. -
Swiss Steak
Swiss Steak
Pizza sauce is the new seasoning trick—
1/3 cup enriched flour 1 8-ounce can (1 cup) seasoned
2 teaspoons salt tomato sauce
1/4 teaspoon pepper 2 51/2-ounce cans (11/3 cups)
2 pounds of round or chuck pizza sauce
steak, 1 inch thick 1 medium onion, sliced
3 tablespoons fat
Combine flour, salt, and pepper; 10 minutes. Now cover and bake in
pound into steak. Brown slowly on oven-going skillet or large casserole in
both sides in hot fat. Pour tomato moderate oven (350°) 1 hour or a little
sauce and pizza sauce over meat. Top longer, until the steak is fork-tender.
with onion slices. Simmer uncovered Makes 6 servings.
Triple-tested in Successful Farming's tasting-test kitchen
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# Swiss Steak
*Triple-tested in Successful Farming's tasting-test kitchen*
## Ingredients
- 1/3 cup enriched flour
- 2 tsp salt
- 1/4 tsp pepper
- 2 pounds round or chuck steak, 1 inch thick
- 3 Tbsp fat
- 1 8-ounce can (1 cup) seasoned tomato sauce
- 2 5 1/2-ounce cans (1 1/3 cups) pizza sauce
- 1 medium onion, sliced
## Instructions
1. Combine flour, salt, and pepper; pound into steak.
2. Brown slowly on both sides in hot fat.
3. Pour tomato sauce and pizza sauce over meat.
4. Top with onion slices.
5. Simmer uncovered 10 minutes.
6. Cover and bake in oven-going skillet or large casserole in moderate oven (350°) 1 hour or a little longer, until the steak is fork-tender.
7. Makes 6 servings. -
Crust for Meat Pie
3 girls
1/8 recipes Crust for Meat Pie
2 c flour 2/3 to 3/4 c. milk
1t sugar 1/2 t salt
3t baking powder 4T butter or fat
method
1) mix and sift dry ingredients cut
fat into mixture add milk
gradually Pat or roll the
dough to 3/8 in thick. 2) place
materials for pie in baking dish
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cover with crust and bake
in oven 400° to 425°F for 15 or
18 min. sides of dish may be
lined with crust if desired
3) The top crust may be made
of circles cut with doughnut
cutter. these indicate
individual servings
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# Crust for Meat Pie
## Ingredients
- 2 cups flour
- 1 tsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp butter or fat
- 2/3 to 3/4 cup milk
## Instructions
1. Mix and sift dry ingredients. Cut fat into mixture. Add milk gradually.
2. Pat or roll the dough to 3/8 inch thick.
3. Place materials for pie in baking dish. Cover with crust and bake in oven at 400°F to 425°F for 15 or 18 minutes. Sides of dish may be lined with crust if desired.
4. The top crust may be made of circles cut with a doughnut cutter. These indicate individual servings. -
Pork Chops with Apples & Sauerkraut
Pork Chops with Apples & Sauerkraut
4 Pork Chops 1-in. Thick
Salt & pepper
2 Baking Apples, Cored & diced
1 med. onion Coarsely chopped
1 # CAN Kraut, rinsed & drained
1 tsp Caraway seeds
1/2 c dry white wine
8 apple slices for garnish
(over)
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Brown Chops in oil. Remove chops
add apples & onions & saute till
tender. Stir in kraut & Caraway seed.
Saute a little longer. Add Wine.
Transfer to Baking dish & arrange
Chops on top with 2 apple slices
Cover tightly & bake 325° for 45 min - 1 hr
or till chops are tender
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# Pork Chops with Apples & Sauerkraut
## Ingredients
- 4 pork chops, 1-inch thick
- Salt & pepper
- 2 baking apples, cored & diced
- 1 medium onion, coarsely chopped
- 1 lb can sauerkraut, rinsed & drained
- 1 tsp caraway seeds
- 1/2 cup dry white wine
- 8 apple slices for garnish
## Instructions
1. Brown chops in oil. Remove chops.
2. Add apples & onions and saute till tender.
3. Stir in kraut & caraway seeds. Saute a little longer.
4. Add wine.
5. Transfer to baking dish and arrange chops on top with 2 apple slices each.
6. Cover tightly and bake at 325° for 45 minutes to 1 hour, or till chops are tender. -
Pear Conserve
Pear Conserve (from Gladys)
6 lbs. pears
1 can crushed pineapple
2 oranges sliced with peels
8 c. sugar
Combine & let stand overnite. Simmer
until desired thickness. Before
removing from heat, add 1 pint
or 1 c. Marachino Cherries
(over)
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Add an apple to encourage
jellying. Does not sheath
off spoon unless boiled for hours
& is then too thick. It would be
better if not so stiff —
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# Pear Conserve
*From Gladys*
## Ingredients
- 6 lbs. pears
- 1 can crushed pineapple
- 2 oranges, sliced with peels
- 8 cups sugar
- 1 pint or 1 cup maraschino cherries
- 1 apple (to encourage jellying)
## Instructions
1. Combine pears, pineapple, oranges, and sugar and let stand overnight.
2. Simmer until desired thickness.
3. Before removing from heat, add 1 pint or 1 cup maraschino cherries.
4. Add an apple to encourage jellying.
5. Note: Does not sheet off spoon unless boiled for hours, and is then too thick. It would be better if not so stiff. -
Zucchini Marmalade
ZUCCHINI MARMALADE
2 pounds small zucchini (6 cups
sliced)
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13½-ounce) can crushed
pineapple, drained
1 package powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped
crystallized ginger
Trim ends from squash and cut in thin
slices. Measure 6 cups sliced zucchini into
a large kettle. Add lemon juice, peel and
crushed pineapple. Bring to a boil. Reduce
heat and simmer, uncovered, until squash
is tender but holds its shape, about 15
minutes.
Add powdered pectin. Place over high
heat and bring to a boil. Stir in sugar and
ginger. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat and skim off any
foam. Stir and skim to cool slightly and
prevent fruit from floating. Ladle into hot
sterilized jars and seal. Yields 5 half pints.
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# Zucchini Marmalade
## Ingredients
- 2 pounds small zucchini (6 cups sliced)
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2-ounce) can crushed pineapple, drained
- 1 package powdered fruit pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add powdered pectin. Place over high heat and bring to a boil.
4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
6. Ladle into hot sterilized jars and seal. Yields 5 half pints. -
Broccoli Salad
G. White
Broccoli Salad
2 Bunches Broccoli (Flowers)
1 # bacon - cut & fried & drained
1 Cup Onion (Red or White) small pcs.
1 Cup Raisins
2 Cups Sunflower Seeds (toasted)
Dressing:
1 Cup Miracle Whip ) sugar to taste
1 T Vinegar ) (2 T or more)
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# Broccoli Salad
*Recipe from the kitchen of G. White*
## Ingredients
### Salad
- 2 bunches broccoli, florets only
- 1 lb bacon, cut, fried, and drained
- 1 cup red or white onion, finely diced
- 1 cup raisins
- 2 cups sunflower seeds, toasted
### Dressing
- 1 cup Miracle Whip
- 1 Tbsp vinegar
- 2 Tbsp sugar, or more to taste
## Instructions
1. Fry bacon until crisp; drain well and set aside.
2. Cut broccoli into small florets; discard stems or reserve for another use.
3. Combine broccoli florets, bacon, onion, raisins, and sunflower seeds in a large bowl.
4. Whisk together Miracle Whip, vinegar, and sugar until smooth.
5. Pour dressing over salad and toss to coat evenly.
6. Refrigerate at least 1 hour before serving to allow flavors to meld. -
Heavenly Hash
Q.: On Oct. 10 L.M., Eugene, requested a "Heavenly
Hash" recipe. I wonder if this might be it:
1 pint cottage cheese (small curd)
1 package strawberry Jello (do not add water)
1 large can drained fruit cocktail
1 container Cool Whip (9 ounces)
Mix together cottage cheese, dry Jello, and fruit cock-
tail; let stand 10 minutes. Fold in Cool Whip. Refrigerate
in square dish for cutting and serving on lettuce leaf or in
bowl for taking to potluck. Serves 8 to 10. (Lemon Jello
and crushed pineapple combination is also good.) V.S.,
Milwaukie.
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# Heavenly Hash
*Recipe from the kitchen of V.S., Milwaukie, Oregon*
*Serves 8 to 10*
## Ingredients
- 1 pint small curd cottage cheese
- 1 package strawberry Jello, dry — do not add water
- 1 can (29 oz) fruit cocktail, drained
- 1 container (9 oz) Cool Whip
## Instructions
1. Combine cottage cheese, dry strawberry Jello, and drained fruit cocktail in a large bowl.
2. Stir to combine and let stand 10 minutes.
3. Fold in Cool Whip until evenly incorporated.
4. Transfer to a square dish for slicing and serving on lettuce leaves, or to a bowl for potluck transport.
5. Refrigerate until set before serving.
## Variation
Substitute lemon Jello for strawberry and crushed pineapple (drained) for fruit cocktail. -
Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
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In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
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# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings. -
Bulgar Wheat Salad
SALAD
1/2 c Bulgar wheat ) combine & bring to boil, stir,
1 C. Water } cover & simmer 15 min or
Salt ) till liquid abso
1/2 c mayonnaise combine & stir
3 tbsp cider vinegar into hot cooked
2 tbsp sugar wheat, cover,
1/4 tsp each of liquid pepper chill overnight
dill weed,
dijon mustard
1/2 c thinly sliced green onion over
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1 hr before serving combine wheat
with 1/2 c thinly slied 1/2 c sliced 1/2 c shredded
Cabbage, Celery, Carrots, Blend well
Season to taste
Spoon into Salad Bowl
cover chill
4-6 Servings.
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# Bulgar Wheat Salad
## Ingredients
- 1/2 cup bulgar wheat
- 1 cup water
- Salt
- 1/2 cup mayonnaise
- 3 Tbsp cider vinegar
- 2 Tbsp sugar
- 1/4 tsp liquid pepper
- 1/4 tsp dill weed
- 1/4 tsp Dijon mustard
- 1/2 cup thinly sliced green onion
- 1/2 cup thinly sliced cabbage
- 1/2 cup sliced celery
- 1/2 cup shredded carrots
## Instructions
1. Combine bulgar wheat, water, and salt. Bring to a boil, stir, cover and simmer 15 minutes or until liquid is absorbed.
2. Combine mayonnaise, cider vinegar, sugar, liquid pepper, dill weed, and Dijon mustard. Stir into hot cooked wheat.
3. Cover and chill overnight.
4. 1 hour before serving, combine wheat mixture with cabbage, celery, and carrots. Blend well.
5. Season to taste.
6. Spoon into salad bowl, cover and chill.
Serves 4–6. -
Peas and Walnuts with Zucchini
PEAS AND WALNUTS
WITH ZUCCHINI
Makes 6 servings at 34¢ each.
½ cup coarsely chopped walnuts
2 tablespoons butter
2 medium-size zucchini (¾ pound),
washed and trimmed
Pinch leaf thyme, crumbled
¾ teaspoon salt
2 cups Sugar Snap peas, washed
and strung.
1. Sauté walnuts in butter in large skillet
until lightly browned and crispy, about
5 minutes; remove with slotted spoon;
reserve.
2. Cut zucchini in half lengthwise, then
into ¼-inch slices. Sauté in butter re-
maining in skillet just until tender,
about 5 minutes. Sprinkle with thyme
and salt.
3. Add peas and sautéed walnuts; stir 2
more minutes.
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# Peas and Walnuts with Zucchini
## Ingredients
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp butter
- 2 medium-size zucchini (3/4 pound), washed and trimmed
- Pinch leaf thyme, crumbled
- 3/4 tsp salt
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
3. Add peas and sautéed walnuts; stir 2 more minutes.