Conference turris::cooks

2575.0. "Veggies: 1990 Harvest" by DECXPS::ARUSSELL () Tue Aug 14 1990 20:31

    			< What to do with them all!!! >
    
    Are you a cook who has a garden or are you a gardener who likes
    to cook. In either case we all know that the end of summer means
    the BIG VEGGIE GIVE-AWAY craze! 
    
    Problem: What to do with them all?
    
    Solutions: Give 'em away? - some. Eat them? - some. But what do
    you do with the rest, there's so many!
    
    Needed: Different recipes to deal with the over aboundance of garden
    fresh veggies.
    
    Listed below are several recipes I've dug out of my recipe file
    to share with everyone who might like to try something different.
    
    Carrots:			
    			Carrot & Pineapple Salad
                        
    1 pkg lemon gelatin          	1 c. boiling water
    1 c. pineapple juice		1 tbsp. vinegar
    1 c. carrot (raw) grated		1/2 tsp. salt
    1 c. pineapple (crushed)
    
    Cool geletin and when partly hard stir in carrots and pineapple.
    
    Cucumbers:
    			Bread & Butter Pickles	
                        
    12 cukes sliced	4 onions sliced and peeled  Set in 1/2 cup of
    salt for 2 hours.
    Drain well by pouring cold water over.
    
    add 2 sweet red peppers		1 tbsp. mustard seed
    1 pkg. light brown sugar		1 tbsp. celery seed
    1 tbsp. tumeric			1 qt. vinegar
    
    Bring to a boil and then put immediately into sterile jars.
    
    
    Zucchini:
    			Zucchini Casserole
    
    2 lbs. (6 cups) Zucchini - unpeeled & cut into bite size pieces.
    1/4 c. Chopped onions
    Cook together in small amount of water for 5 mins. - drain.
    
    Mix together: 	
    1 - 80 ounce pkg. Pepperidge Farm Stuffing Mix
    1/2 c. melted butter
    
    Spread 1/2 stuffing mixture into casserole dish. Add zucchini mix.
    Sprinkle remaining stuffing mix on top. Bake 350 degrees for 
    30 - 40 minutes.     Summer squash can be used.
    
    And now, What to do with all those green tomatoes (at the end of
    the season, of course) ?
    
    			Pepper Relish
    
    12 green tomatoes			4 green peppers
    2 c. vinegar			4 onions
    2 c. sugar				1 tbsp. 
    
    
    Grind, drain mix ingred.  Cook 20 minutes and put into sterile jars.
    
    			Piccalilli  from Maine
    
    1 peck green tomatoes (8qts.)		1 qt. red peppers
    1 qt. green peppers				1 qt. large onions
    
    Cut into slices and cover with 1 cup of salt. Soak overnight. Drain
    in the morning and add;
    3 lbs. brown sugar and 1 pkg. wholespices (allspice). Put in a bag
    (use cheesecloth) and 1 qt. vinegar. Cook until tender. Put into
    sterile jars immediately and seal.  Yields 6 qts.
    
    Finally my all time favorite.
    
    			Green Tomatoe Mincemeat
    
    4 lbs. green tomatoes		4 lbs. apples
    1/2 lb. suet			2 lbs. raisins
    2 oranges				1 lemon
    Put all ingred. through grinder using med. or fine blade.
    
    4 lbs. brown sugar		2 tbsp. salt	
    2 tbsp. cinnamon		2 tbsp. nutmeg
    2 tbsp. clove
    
    Bring to boil, then simmer 3 hours on low heat, stirring occasionally
    to prevent burning on the bottom. Just before putting into sterile
    jars, add 1/2 cup boiled cider, then put in jars and seal (or you
    may want to use 1/2 cup++ brandy, stir well then put into jars). 
    
    All above recipes make great gift givers for the holidays, especially
    the mincemeat, with which I love to make my Mincemeat Gems (cookies).
    
    Enjoy!
    alan
    
    
    

                              STUFFED ACORN SQUASH
    
    
    1 1/2 C. brown rice
    1/2 C. dried whole wheat bread crumbs
    1 onion, finely chopped
    2 egg whites, slightly beaten
    1/2 tsp. sage
    2 tsp. parsley, snipped
    1 tsp. black pepper
    3 acorn squashes
    
    Combine all ingredients except squash.  Cut squash in half.  Clean out
    seeds and discard.  Fill each squash half with rice mixture, heaping
    slightly.  Place squash in a non-stick cassarole.  Seal with foil. 
    Bake at 350 for 1 hour or until squash is tender.
    
    Enjoy.