RECIPE SWAP

That’s a quote from the irrepressible Garfield, the cartoon cat. Your carrots and pumpkins likely still need time, but if your zucchini are doing as well as mine, you’re soon facing that seasonal glut and wondering what to do with a small mountain of this prolific summer squash.

I’m also hearing that dill and broccoli are doing very well in many home gardens, although the heat of the last few days may have slowed broccoli down.

Here’s a few new ideas from a variety of sources to add to your recipe boxes this summer.

BEET AND CARROT CAKE

This recipe was selected out of The Culross Community Cookbook, a reprinted third edition of a community cookbook dating back to the early 1950s. Culross is located just east of Elm Creek.

Beat egg yolks and add next four ingredients. Beat well. Add carrots, beets, nuts, and raisins. Sift and add the dry ingredients, mixing well. Fold in stiffly beaten egg whites. Bake 45 minutes at 350 F.

With harvest around the corner, here’s a recipe that can get a meal on the table or on its way to the field in about 20 minutes. If you don’t have any leftover roast beef, use cooked, drained ground beef instead.

This recipe is provided courtesy of www.beefinfo.org(The Beef Information Centre).

Enjoy!

3 egg yolks

1-1/2 c. sugar

1 tsp. vanilla

1 c. salad oil

3 tbsp. hot water

1 c. finely shredded

raw carrots

4 c. rigatoni pasta

2 c. coarsely chopped

broccoli florets

2 tbsp. extra-virgin

olive oil

1 onion, chopped

3 cloves garlic, minced

1/4 tsp. EACH salt and hot

pepper flakes

1 c. finely shredded

raw beets

1/2 c. chopped nuts

1/2 c. raisins (optional)

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

3 egg whites

2 tbsp. all-purpose flour

2 c. tomato juice

2 c. slivered cooked

roast beef

2 green onions, thinly

sliced

1 c. shredded

cheddar cheese

Cook pasta in boiling salted water for 6 minutes. Add broccoli; cook until pasta and broccoli are tender, about 4 minutes. Drain. Meanwhile, in deep skillet, heat oil over medium-high heat; add onion, garlic, salt and hot pepper flakes; cook until softened, about 3 minutes. Stir in flour, cook, stirring constantly, for 1 minute. Whisk in tomato juice; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 4 minutes. Stir in beef, pasta mixture and green onions; cook to heat through, about 3 minutes. Toss with cheese. Thank you for supporting the recipe swap! We love receiving readers’ favourite recipes and recipe requests.

ZUCCHINI YEAST ROLLS

If you make this recipe use a combination of types of summer squashes to produce soft rolls flecked with yellow and green.

This recipe is from Simply in Season, Expanded Edition by Mary Beth Lind and Cathleen Hockman-Wert. Copyright 2009 by Herald Press, Scottdale, PA 15683. Used by permission.

2 -3 c. summer squash

(shredded)

1 c. water

1/2 c. sugar

3 tbsp. oil

2 tsp. salt

Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.

1 c. bread flour

1 c. whole-wheat flour

1/3 c. milk powder

2 tbsp. active dry yeast

1/2 tsp. mace (optional)

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1-3/4 c. to 2-1/2 c. bread flour

Stir in enough additional flour to make a soft dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until double in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 F until golden brown 25 to 35 minutes. Brush with milk for a soft crust and let stand for 5 to 10 minutes before removing to a wire rack.

Tip: Shredded uncooked zucchini may be frozen in freezer bags for this bread. Squash may also be cooked and mashed then frozen in 1-1/2 c. portions.

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DILL YEAST BREAD

I made this recipe last week and it was very good. I baked it in a round casserole and it had a slightly crunchy texture that reminded me of corn bread. It was especially delicious right out of the oven served with butter. – Lorraine

This recipe is also printed with permission from Simply in Season.

1 tbsp. dry active yeast

1/4 c. warm water

Stir together to dissolve yeast.

Set aside.

1 c. cottage cheese

In small microwavable bowl heat until warm (not hot); place in a large mixing bowl.

2 -4 tbsp. fresh dill

(chopped or 2 tsp. dried)

2 tbsp. sugar

1 tbsp. butter (melted)

or oil

1 tbsp. onion (minced)

2 tsp. salt

1/4 tsp. baking soda

1 egg

Add to cottage cheese and mix together. Stir into yeast mixture.

1 c. whole-wheat

bread flour

1/2 c. cornmeal

1 to 1-1/2 c. bread flour

Add, using enough white flour to handle easily. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and place into well-greased 9 x 5-inch loaf pan (or use a 1-quart round casserole dish to make a round loaf). Cover and let rise again until doubled, about 45 minutes. Bake in preheated oven at 350 F for 30 to 35 minutes (casserole dish may take longer). Remove from pan and brush with milk for a soft crust.