Ideas for Using Up the Bounty from the Garden!
Zucchini Recipes
Maria's Zucchini Salsa
10 - 15 cups grated zucchini (about 3 - 5 medium zucchinis)
8 oz. jalapenos
3 - 5 cups chopped onion (about 4 medium onions)
Mix and refrigerate overnight. Use plastic gloves when handling jalapenos. (I didn't the first time and suffered -- real hot, red
hands all night long. ~Smile~ )
Rinse and drain the next day.
5 - 10 cups chopped tomatoes
5 cloves garlic
2 cups vinegar
1-1/2 cups brown sugar
1 gallon tomato sauce
1 tsp. cumin
1-1/2 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. dry mustard
1 Tbsp. chili powder
1 Tbsp. corn starch
2 Tbsp. cilantro (coriander)
Simmer above ingredients together with the refrigerated mixture for about 1/2 hour.
Process pints in water bath for 20 minutes or quarts for 45 minutes. To pressure can, process pints at 10 lbs. for 15 minutes.
Makes about 17 pints.
Zucchini Pickles:
Use your favorite pickle recipe and substitute zucchini for the cucumbers.
Preserve zucchini by drying it. Slice thin and place on racks to dry. An
oven set on low (usually under 200 degrees) can be used if you don't have
a dehydrator. I buy new fiberglass type window screen at the hardware store,
measure the racks in my oven and cut the screen about 2 inches bigger all around, to fold under. Use the dehydrated bits in soups, as fillers for
meatloaf, casseroles or any other dish. I have one son that does not like zucchini at
all. He hasn't caught on that I use it in a lot of his favorite
dishes. ~Smile~
Salsa Recipes
Pico De Gallo
1 onion, chopped
3 tomatoes, chopped
1 clove garlic, minced
1 - 2 jalapenos, chopped
2 tbsp. lime juice
1/2 tsp. salt
3/4 c. fresh cilantro, chopped (optional)
Mix all ingredients together in a bowl and let chill for several hours. Serve with tortilla
chips for a light but hearty snack. Will keep in a jar in the refrigerator for several days.
Salsa
12 tomatoes
1 onion
1-2 green bell peppers
1-2 jalapenos
1/2 bunch fresh cilantro
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic
Boil tomatoes until skin curls. Remove from heat. Skin and crush tomatoes. Let cool in
refrigerator. Seed jalapeno. Put onion, green peppers, jalapeno and garlic through mini
chopper. Combine all ingredients. Chill at least 2 hours.
MARINATED TOMATO SLICES
3 large fresh tomatoes
1/3 c. olive oil
1/4 c. red wine vinegar
Salt and pepper to taste
1/2 clove garlic, minced
2 Tbsp. chopped onion
1/2 tsp. dry mustard
1 Tbsp. chopped fresh parsley
1 Tbsp. crushed oregano leaves
Slice tomatoes in thick slices. Arrange slices in a flat baking dish. Mix all ingredients and
pour over tomato slices. Chill 3 hours. Serve slices on lettuce leaf cups. Drizzle some of the
marinade on each salad dish.
PIZZA TOMATO SALAD
5 or 6 large tomatoes at room temp, thickly sliced
1 1/2 oz pepperoni, thinly sliced and diced
5 pitted black olives, sliced
1/2 green bell pepper, diced
5 small green onions, thinly sliced
1 Tbsp. chopped fresh basil
3-4 Tbsp. prepared Italian Dressing (reg or diet)
1 c. shredded Mozzarella cheese
Salt (optional)
Arrange tomatoes on a large heat-proof platter,
slightly overlapping. Sprinkle with pepperoni,
olives, green pepper, onions and basil. Drizzle
with dressing; top with cheese. Just before
serving, place under the broiler until cheese is
barely melted. Makes 8-10 servings.
Here is a recipe for just a little salsa to make to eat within a day or 2.
SALSA
2 med. tomatoes-chopped (can peel first)
4 scallions
3 serrano chili peppers (or jalepeno) finely chopped
1 clove garlic or equivalent dried
1/4 cup of cilantro, finely chopped
2 T. lemon juice
1/4 tsp. ground white pepper
Combine all ingredients in a large bowl. Mix well. Cover bowl and refrigerate for at least 3
hours before serving. Makes 2 to 2 1/2 cups.
More SALSA
tomatoes (like 6)
onions (1 small or a half)
fresh cilantro (1/4 cup) or dried (a tsp or 2)
garlic
salt and pepper
jalepenos (out of a jar-sliced-about 6-8 slices
finely chopped)
lemon juice or lemon flavoring
1 T sugar- just a little to take the twang out
Lemon Pepper Veggie Bake
1 head cauliflower
2 bunches broccoli
1 bag carrots
Melt 1 stick of margarine (I use
butter) into 9x13 pan. Add veggies. Cover with lemon pepper spice (about
1-2 tsp.) to taste. Bake at 350 for 30-35 minutes. (I have used different
combinations of veggies with this and I have experimented with using less
butter too. Always good!)
Gazpacho (this is especially good in summer
because you eat it cold)
3 cups tomato sauce
1 cucumber, peeled & diced
1/4"
1 cup tomatoes, diced
1 cup water
2 celery stalks, diced 1/4"
2 tablespoons onion flakes
1 tablespoon parsley flakes
1/3 green pepper, diced 1/4"
Combine all ingredients and chill
several hours before serving. Do not heat. Serve chilled. Can substitute
V-8 for tomato sauce and water. (I blend everything in the blender so it's
not chunky. My kids are more likely to eat something like this if there
are no "chunks" in it!)
