Posts Tagged ‘Recipe’
Gadzukes… Zucchini’s!
Zucchini is a delicious and simple addition to any garden. They are very common in many gardens because they are beautiful, so easy to grow and prolific. But, these garden staples can produce too much of a good thing.
If you suffer from “what to do with all these zucks”, try this simple relish recipe and put a lid on all those zucks. This recipe was given to me by my mother-in-law and has been a staple in our pantry for years. It makes a great substitute for sweet pickle relish on hamburgers and hotdogs and is the main ingredient in our homemade Thousand Island dressing.
Zucchini Relish
10 cups – grated zucchini
4 cups – grated yellow onion
5 Tbsp – salt
1 each – grated red and green bell pepper
3 cups – sugar
2 Tsp – dry mustard
3 Tsp – turmeric
2 Tbsp – cornstarch
2 Tsp – celery seed
½ Tsp – pepper
2-1/2 cups – cider vinegar
2 small jars – pimiento
Mix grated zucchini, onion and salt. Let stand overnight.
Rinse and drain. Place in large stock pot. Add red and green peppers, sugar, mustard, turmeric, cornstarch celery seeds, pepper and vinegar. Cook on low to medium heat until thick, stirring constantly, about 5-minutes. Do not over-cook. Ladle into sterilized, hot jars and seal immediately. Makes about 6 pints.
photo credit: seelensturm
Canned Pumpkin Shortage!
Heavy rains and rotting pumpkins causes shortage in canned pumpkin supply for the holidays. To read more click here
But, don’t fret. Who needs canned pumpkin anyway. We’re homesteaders and can make it from scratch – real scratch. Try this tried and true alternative (courtesy of a fellow homesteader). Your guests will never know the difference and you may just have found a new holiday tradition.
Better Than Pumpkin Pie
1 cup peeled and cubed butternut squash
1/2 cup peeled and cubed carrot (they add a bright orange color and sweetness)
3/4 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 1/2 teaspoon ground cinnamon
1/2 tsp ground nutmeg
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 (9 inch) unbaked pie shell
1 pinch ground cloves
DIRECTIONS
1. Place squash and carrot in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15-20 minutes. Drain, and cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a blender or food processor, combine butternut squash, carrot, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
For a sinfully delicious topping, whip heavy cream with a little sugar, vanilla and cinnamon.
NOTE: Since most hard winter squash are interchangeable many of them can be substituted for the butternut squash in this recipe. Experiment with different varieties to discover your family’s favorite.
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