I have not seen zuchinni this big since I lived in the valley.....I got this one there during our last trip. I will grate the whole thing and some will go in ziplocs in the freezer for baking bread and chocolate zuchinni cake and some will make my mother's soup starter recipe....
Zuchinni Soup Base/Starter
3 lb. zuchinni
1/2 C chopped onion
1 1/2 C beef broth
2 C boiling water
1 1/2 tsp salt
1/8 tsp garlic salt/powder
Cook together til tender (about 10 min.). Strain and reserve liquid. Put zuchinni in blender on puree. Return zuchinni to liquid and heat to simmer. Ladle into freezer containers and freeze. (I will probably keep mine in quart size ziplocs.)
Then to make soup you ad milk or broth and other ingredients and make Cheese Brocolli Soup, Chicken Soup, Ministrone......this works for the base of just about any kind of soup. Gives you good flavor and a nutritious start.
Years ago, back in the 70's!! Zuchinni was all the rage! :) Seemed like everyone had an abundance of it in their gardens and at the same time out came many recipes on how to use that excess zuchinni......I tried this one, I remember it being very good and made nice gifts!
Zuchinni Relish
10 C zuchinni
4 C chopped onion
5 T salt
1 red pepper
1 green pepper
2 1/4 C vinegar
4 C sugar
1 tsp nutmeg
1 tsp dry mustard
2 T celery seed/salt
Grind (grate) coarsly zuchinni and onions. Add salt and let stand overnight. Drain in colander next morning. Add chopped red and green pepper. Mix in sugar, nutmeg, dry mustard, and celery seed/salt. Add to zuchinni mixing well. Cook very slowly for 20 min. Stirring frequently. Put in sterilized jars and seal. Makes 7 pints.
Happy Zuchinni Days!!!
1 comment:
zuchinni relish!!!! Mouth watering! LOVE that stuff. :)
-Genevieve
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