Published On: Wed, Jul 23rd, 2014

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Zucchini Bread 

3 eggs, beaten until foamy

1 cup oil

2 cups peeled and grated zucchini

1 Tbsp. vanilla

¼ tsp. baking soda

½ cup chopped nuts

2 cups sugar

3 cups flour

1 Tbsp. cinnamon

 Add oil, sugar, zucchini to beaten eggs.

Add vanilla.

Mix well.

Sift dry ingredients.

Add to zucchini mixture.

Blend well.

Fold in nuts.

Pour into two well-greased 9” x 5” x 3” loaf pans.

Bake at 325 º for 1 hour

This recipe is from one of my former cooks, Jean McKenney.

 

Patty Pan Squash Casserole

Cube 8 washed squash. You don’t need to peel them

Cook in 2 Tbsp. of bacon drippings until tender – about 1 1/2 to 2 hours.

While squash is cooking, sauté:

1½ pounds of choice ground beef

2 large onions, chopped

Large green pepper, chopped

3 stalks celery, chopped

Salt and pepper to taste.

When both mixtures are done, mix together.

Add enough rice to absorb liquid.

Cook for 30 minute more.

 

Cucumber Spread

2 medium cucumbers

1 – 8 ounce cream cheese

3 or 4 drops tabasco sauce

¼ tsp. salt

¼ pod garlic

Chop cucumbers into very small pieces (almost pulp, but do not put into blender)

Mix into cream cheese with remaining ingredients.

Serve on rye bread.

 

 Joyce Varner shares these recipes:

 

Cucumbers with Dressing

1 cup mayonnaise

¼ cup sugar

¼ cup vinegar

¼ tsp. salt

4 cups sliced cucumbers

Combine mayonnaise, sugar, vinegar and salt in a bowl.

Add cucumbers and toss until coated.

Cover and refrigerate for two hours before serving.

 

 Canning Grape Juice

Wash one cup Concord grapes for each quart of juice.

Put grapes into quart jars.

Add ½ cup sugar to each jar.

Fill to ½ inch of top of jar with boiling water.

Put on cap, screwing the band firmly in place.

Process 15 minutes in a boiling water bath.

About the Author

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