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1 to 3 fresh, healthy zucchini, about 14" long
A handful of chopped olives
Seasoned bread crumbs
One small onion, diced
Salt, Pepper, Onion, Garlic powders
Butter or margerine
About 1 lb. ground beef
Slice zucchini the long way, in halves;
with a spoon, scoop out most of the flesh and seeds, reserving them. Leave
about 1/4"-3/8" thick walls. Set "shells" aside.
In a large skillet, cook ground beef until done, and remove excess fat;
remove andset aside. Using same skillet, toss in flesh from squash,
diced onion, and spices to taste (be sure to "over-spice" at this time,
the shells will absorb an enormous amount of flavor!) and simmer
with large pats of butter until soft. Toss in black olives and cooked beef
and stir well. Next, add enough bread crumbs to begin to form a pastey
mix. Continue over low heat until mixed thoroughly. Add more butter if
needed to keep rather moist. Once mixture is blended well,
and rather soft and spreadable, fill squash shells- hopefully, there is
enough mix to pile it above a little, but if not, that's ok.
Now you have two options- microwave or regular
oven! If you choose the microwave, simply place filled shells into
a micro-wave safe dish with a cover, and microwave on high setting, until
squash shells are visibly cooked. (they will turn transluscent). No additional
water is required to keep them moist using this method.
If you choose the oven, place them into
a baking dish, add about 1/8" of water, cover with foil, and bake until
squash are cooked. Again, they will turn translucent when done.
Pickled Eggplants
Every fall during the harvest, there are a few
extra special treats we really look forward to- this is one of the best!
2-3 firm, fresh eggplants
White vinegar
Vegetable oil
Salt
The following spices: Oregano, Onion powder,
Garlic powder, Crushed red pepper, Dill weed, Parsely, and Basil
Peel eggplants, and slice into strips about
3/8" to 1/2" by 2-1/2 to 3" long
Meanwhile, bring an appropriate amount of the
following blend, as needed for the amount you are making to a boil for
one minute (About a 4-cup mixture will cover about 2 large eggplants)
:
1 cup water, one cup white vinegar, 1 tablespoon
salt, one tablespoon sugar
Place eggplants into a bowl, and pour boiling
mixture over them; Mix well, cover, and let sit 24 hours or so; Remove
from brine, and squeeze eggplants, a few at a time, to remove most of the
brine; Place into a bowl, and stir in enough oil to coat well, but
not saturate the pieces; Add to taste, a few shakes of the various spices
listed; Allow to set for about 2 days refridgerated, and taste. Adjust
spices to taste again, and enjoy! Best if served on Toasteds brand wheat
crackers, or your favorite. Experiment with the spices, and
have some fun- each batch is unique!
Not only does this help use up some of those never-ending squash, this is a terrific way to top your grilled hot dogs and hamburgers! It also makes a great gift for friends and family
20 cups shredded zucchini (chopped in a FP)
8 cups onion (chopped in an FP)
2 cups green pepper (chopped in an FP)
10 T salt
5 cups white vinegar
Mix ingredients in a large bowl, and let stand overnight
Next day, drain well, and place in a large cookpot, and add stir in the following ingredients:
4 cups sugar
2 TBS. cornstarch
4 TBS. celery seed
1 tsp. basil
3 tsp. black pepper
1 tsp. marjoram
1 tsp. garlic powder
Bring to a simmer for about 30 minutes.
Place in canning jars and process using standard water bath method
for 30 minutes boil time.
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