Posts tagged ‘zucchini’

August 15, 2010

Fresh Zucchini Chowder

Fiona Neufeld [Eugene’s wife]

  • 3 medium zucchini, diced
  • 1 medium onion
  • 1 medium green pepper
  • ½ c. flour
  • ½ c. butter
  • 1 ½ c. chicken broth
  • 1 ½ c. milk
  • 1 c. water
  • 2 c. corn
  • 3 tomatoes, peeled and chopped
  • 1 tbsp. basil
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • parsley

Saute zucchini, onion and green pepper in butter until almost tender. Stir in flour. Cook 1 minute. Gradually add milk, broth, and 1 c. water. Stir in remaining ingredients. Simmer 15 mins. Do not boil. Freezes beautifully.

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August 15, 2010

Zucchini Cheese Puffs

from Vi’s recipe book, August ‘82

  • 6 medium zucchini
  • 1 c. cottage cheese
  • 1 c. shredded Monterey Jack cheese
  • 2 eggs, beaten
  • ¾ tsp. dill weed
  • ¾ tsp. salt
  • ½ c. soft bread crumbs
  • 1 tbsp. melted butter

Cut zucchini into large chunks. Simmer 5 mins in salted water and drain. Turn into shallow 1 ½ quart casserole. Mix together cottage cheese, Monterey Jack, eggs, dill weed, and salt. Spread over zucchini and bake uncovered in a casserole dish at 350 for 15 mins. Toss bread crumbs and melted butter together and sprinkle on top of casserole. Bake 15 mins longer. Serves 4-6.

August 15, 2010

Chocolate Zucchini Loaf (2)

Winnie Porter – When Karen lived in Lumby, Winnie Porter was her neighbour

  • ¾ c. margarine
  • 2 c. sugar
  • 3 eggs
  • 2 ½ c. flour
  • ½ c. carob powder or cocoa
  • 1 tsp. salt
  • 2 ½ tsp. baking powder
  • 1 ½ tsp. soda and 2 tsp. vanilla
  • ½ to 1 tsp. cinnamon
  • 2 c. grated zucchini
  • ½ c. milk
  • ½ to 1 c. chopped nuts

Mix ingredients together as for a regular quick loaf, then bake.

“There is such beauty in bread
Beauty of sun and soil
Beauty of patient toil
Wind and rain have caressed it
Christ often blessed it
Be gentle when you touch bread.”

August 12, 2010

Chocolate Zucchini Cake

Elaine Epp (Val), July 16, 1994 – Eva’s favourite zucchini cake recipe

  • ½ c. margarine
  • ½ c. oil
  • 1 ¼ c. sugar
  • 1 tsp. vanilla
  • 2 eggs
  • ½ c. sour milk
  • 2 c. shredded zucchini
  • 2 ½ c. flour
  • 4 tbsp. cocoa powder
  • ½ tsp. cinnamon
  • ½ tsp. cloves (opt.)
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ c. walnuts
  • ½ c. chocolate chips

Cream sugar, margarine, oil. Add eggs, vanilla, sour milk and soda alternately with flour and cocoa. Mix. Stir in zucchini. Pour into a greased and floured 9×13” pan. Sprinkle with chips and nuts. Bake 40-50 mins in a 325 oven; alternatively, put in two loaf pans.

Grandma’s addition: “April 25/09: Made slightly larger batter – 3 eggs, 2/3 milk (sour cream), more flour, etc. Baked in 3 small pans (heart + 2 loaf p.) at 330 for 37-40 mins.”

zucchini cake and ice cream