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Post by :DFHawk
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :712
Click below to download : Vegetables - Squash - Zucchini Confetti Relish (Format : PDF)
Vegetables - Squash - Zucchini Confetti Relish
8 cups finely chopped zucchini2 cups finely chopped onion
1.2 cup finely chopped green pepper
1 cup finely chopped red pepper
1/4 cup pickling salt
2 1/2 cups white sugar
1 1/2 cup white vinegar
1 1/2 tsp dry mustard
1 tsp celery seeds
1/2 tsp coarse ground pepper
2 tsp cornstarch
1 tbsp water
Combine the first 5 ingredients, stir to distribute sale. Let stand 1 - 2 hours, stirring periodically. Drain. Rinse well with cold running water and drain again. Press out excess moisture.
In large heavy saucepan, combine sugar, vinegar, dry mustard, celery seeds and ground pepper and bring to a boil. Add drained vegetables and return to boil, stirring frequently. Simmer relish (uncovered) for 25 minutes until thick and tender.
Mix cornstarch and water in small bowl. Add to relish and cook for about 5 minutes. Ladle into hot sterilized jars, leaving 1/8" head space. Seal immediately. You may process in a hot water bath for 10 minutes.
Makes 6 cups.
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2 medium zucchini 1/2 lb. bulk sausage1/4 cup onion, chopped 1/2 cup shredded Cheddar cheese 1 (8 oz.) pkg. corn muffin mix Preheat oven to 350 degrees F.Shred 1/3 cup of zucchini and cut rest into slices. Brown sausage and reserve drippings. Remove sausage and cook zucchini and onion in drippings for 5 minutes. In greased baking dish arrange zucchini slices on bottom. Prepare corn muffin mix and stir in shredded zucchini, sausage and cheese. Spread over slices. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Loosen sides and invert on
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Crust: 4 cups all purpose flour 2 cups sugar 1 1/2 cups cold margarine or butter 1 teaspoon ground cinnamon Filling: 8 cups peeled, shredded zucchini (or about 3 lbs.) 2/3 cup lemon juice 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Preheat oven to 375 degrees F.For filling: In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes, or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust: Combine flour and sugar in a bowl/ cut
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