VEGETABLE RECIPE - 527
ZUCCHINI
PARMESAN
4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper
Put all ingredients except cheese in skillet.
Cover and cook 1 minute.
Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes.
Sprinkle with cheese.
Toss.
Serves 6 to 8.
Mother of Judge Wm. T. Moroney
VEGETABLE RECIPE - 528
FRESH CUCUMBERS
6 c. fresh cucumbers
1 c. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar
Mix well.
Put in refrigerator, let stand overnight.
Mason, Ohio
VEGETABLE RECIPE - 530
CUCUMBER
CHUNKS
10 cucumbers, cut into chunks
6 onions, sliced
1/2 c. salt
2 c. vinegar
2 c. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 c. sugar
1 tsp. ginger
1 tsp. turmeric
Combine cucumber chunks, onion slices and salt and let stand 2 hours.
Drain. Combine remaining ingredients and bring to a boil.
Place cucumber and onion mixture in hot sterilized jars.
Pour the boiling liquid over cucumber mixture
to fill each jar.
Seal.
Makes 68 pints.
VEGETABLE RECIPE - 531
CANNED ZUCCHINI
Wash zucchini but do not peel.
Cut into 1inch cubes.
In large saucepan steam, covered, in small amount of water for 2 minutes.
Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each
quart.
Fill to 1/2inch of top with boiling water (using juices from cooking
as part).
Adjust jar lids.
Process at 35 pounds pressure 25 minutes for pints,
30 minutes for quarts.
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