Ingredient Title Chef Category

Squash any thought of throwing the zucchini away

It takes a lot of ingenuity to use all of the zucchini that even one plant can produce. Often by the end of the season we wind up with a refrigerator full of the late harvest and the zucchini are giant size. Fortunately there are many, many ways of disguising the prolific squash. Jan Schifferns of Arrila, CO shared this recipe for a cake. If you don't tell, no one will ever know that the cake came from your garden.

GARDEN'S SURPRISE CAKE

Very moist, very tasty, no one will ever guess that the secret ingredient is...squash. Add coconut, too, or sprinkle it over the cream cheese icing if you wish.

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups shredded, peeled zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup drained, crushed pineapple
1 cup chopped pecans

Preheat oven to 350 F. Grease 9 x 13-inch cake pan. Beat first 3 ingredients together and then beat in zucchini. Gradually sift flour, baking powder, baking soda and salt together into egg mixture. Stir in remaining ingredients and pour into pan. Bake 50 to 60 minutes. Serve as is or frost with Cream Cheese Icing.

MANHATTAN ZUCCHINI WITH TOMATOES AND BACON

When Ann Cederberg of Manhattan, KS shared this recipe with us she commented "We like this recipe real well. It is cooked in a skillet and finished either in the microwave or in the oven."

6 strips bacon
2 cups chopped zucchini
l/2 medium onion, chopped
2 cups chopped fresh or canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
l/2 cup cracker crumbs
Cheese, velveta, cheddar or whatever you have on hand

Cook bacon strips, drain and crumble. Saute zucchini and onion in the bacon fat; add tomatoes and seasonings. Cook slowly for about 30 minutes. Put into a baking dish and sprinkle with bacon crumbles and cracker crumbs. Grate cheese overall and bake in microwave on high (or in the oven if you have it on for other cooking) until cheese is melted, about 4 minutes. Makes 3 to 4 servings.

ZUCCHINI BARS

These bar cookies can be frosted with the same icing as the Garden's Surprise Cake.

2 cups granulated sugar
4 eggs
3 cups shredded, unpeeled zucchini
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts

Preheat oven to 350 F. and grease a 9 x 12-inch pan. Beat together the sugar and eggs, add zucchini and vegetable oil and beat until well blended. Combine all dry ingredients in a sifter and sift into egg mixture; blend. Stir in nuts. Bake 35 minutes or until done. Cool and frost.

CREAM CHEESE ICING FOR CAKE OR BAR COOKIES

Grated orange rind is a good addition and you can use orange juice rather than milk.You can also add or top with chopped nuts, coconut, pomegranate seeds, etc.

3 ounces cream cheese
1 stick butter, softened
2 cups confectioners sugar
1 teaspoon milk, cream or juice
1 teaspoon vanilla

Beat cream cheese and butter together until well blended, sift in confectionery sugar a little at a time, beating until well combined. Beat in liquids adding more if needed to make frosting consistency. Makes about 3/4 cup.

THAT SHOULD ABOUT FINISH YOUR GARDEN FOR THIS YEAR.

	Web hpj.com

Copyright/Privacy
Copyright 1995-2009.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com