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Recipe Swap – for Sep. 3, 2009

RECIPE SWAP

There are certain times of year when there is simply too much of a good thing. Irene Lo Scerbo of West St. Paul sent us a terrific recipe for zucchini fritters in August, knowing readers would soon be in need of new ideas for using this abundant garden vegetable. Joy Smith in B. C. has also obligingly sent us more ways to use zucchini. Joy ran Gwenmar Bed and Breakfast near Brandon before moving away a few years ago. She sends us these two recipes for zucchini salsa and zucchini frittata, and writes that she tries to make one or two batches of the salsa every year “even if I have to buy one at a garage sale.” (Joy! We could arrange to have truckloads of zucchini delivered to your door!) Joy is growing her garden in a community plot this year so has lots of her own. Thanks, Joy!

HOT SQUASH STEW

Here’s a favourite hearty vegetable stew I make every fall when we have lots of squash. It’s spiced up with chili powder and cayenne, so reduce that if you don’t like your food too spicy. This is very filling and quick to make too. – Lorraine

1 c. stewed tomatoes

1 can (398 ml) tomato sauce

2 tbsp. chili powder

1 tsp. cinnamon

1 tsp. cayenne

(less if you don’t like it too hot)

Stir spices into stewed tomatoes and tomato sauce. Bring to a boil, add squash and cook until tender. Stir in remaining ingredients, boil again to cook chard then simmer about 10 minutes. Add sour cream if desired when serving.

3 cloves of minced garlic

4 c. diced squash

Handful of Swiss chard, coarsely chopped

1 can black beans or chickpeas

1 c. frozen peas (or corn)

Fresh parsley

Mix together:

10 c. grated zucchini

4 medium onions, chopped

2 green peppers

2 red peppers

4 jalapeno peppers (optional),

seeds removed

1/4 c. pickling salt

Let sit overnight.

Drain well and rinse.

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ZUCCHINI SALSA

Add:

2 tbsp. dry mustard

4 cloves garlic, crushed

1 tbsp. cumin

1 tbsp. turmeric

2 dashes hot pepper sauce + 1/8

tsp. pepper flakes

(or 1 tsp. pepper flakes)

Mix all together. Boil the mixture for 30 to 40 minutes. Seal and process in a boiling water canner for 30 minutes. Makes 11 pints.

1 medium zucchini, sliced

2 c. cottage cheese

3 eggs beaten

1 c. cubed cheese

Sliced tomatoes

Mix all ingredients together except tomatoes. Pour into a large buttered pie plate or quiche dish. Garnish top with sliced tomatoes. Bake at 375F for 1 hour.

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2 c. vinegar

1 c. brown sugar

Chopped cilantro is nice to add

5-6 c. chopped tomatoes

(or canned, two 28-oz. cans)

2 small cans (7.5 oz./213 ml)

tomato sauce

1 small can (5.5 oz./156 ml)

tomato paste

ZUCCHINI FRITTATA

Joy noted she halved this recipe and made two frittatas instead of one.

3 tbsp. flour

Salt and pepper

1 tsp. basil

1 clove garlic, minced

2 shots Tabasco sauce

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