Garden Recipes!

These are the recipes for the garden food we enjoyed at the last RS activity night. Enjoy!


Zucchini Relish
Jana Staheli
10 c. zucchini
4 med. onions
5 T. salt
4 c. sugar
2 1/4 c. cider vinegar
1 t. mustard seed
1 t. turmeric
1/2 t. pepper
1 T. cornstarch
1 lg. green pepper
1 lg. red pepper

Grind zucchini and onions. Mix with salt and let stand overnight. Drain. Rinse in cold water. Drain. Grind peppers. In large pan combine rinsed zucchini mixture, ground peppers, and remaining ingredients. Cook for 30 minutes, stirring frequently. Bottle in clean jars and process for 20 minutes.

Zucchini Brownies
Jana Stahli

Preheat oven to 350
2 c. sugar
3 eggs
 1/2 c. oil
1 t. vanilla
1 t. salt
1/2 t. soda
1/2 c. cocoa
1 1/2 c. flour
2 c. shredded zucchini

Cream sugar, eggs, oil and vanilla.Add dry ingredients then stir in zucchini. Bake at 350 for 30-50 minutes. Optional: dust with powdered sugar or top with chocolate frosting.


Raspberry Jalapeno Jelly
Sue Johnson
2 1/2 c. finely chopped red bell peppers, can be ground in grinder
1 1/4 c. finely chopped green bell peppers, can be ground in grinder
1/4 c. finely chopped jalapeno peppers,  can be ground in grinder
1 c. apple cider vinagar
2 pkg powdered pectin (1.75 ounce packages)
5 c. white sugar

optional: Substitute 1 c. of fresh or frozen raspberries for 3/4 c. of the red of green bell peppers.

Sterilize 6 (8 ounce) canning jars and lids. Place all peppers in sauce pan on high heat and add vinegar and pectin. Stirring constantly, bring to a full rolling boil. Quickly stir in sugar and return to a full rolling boil. Boil exactly one minute, stirring constantly. Remove from heat and skim off any foam. Quickly ladle into sterile jars, filling jars to 1/4 inch from top of jar. Cover with prepared lids and screw bands on tightly. Place jars on rack inside steam caner. Bring water to a boil and boil for 5 minutes. Helps it to seal. Call Sue if you have questions!

Jalapeno Jelly Dip
Sue Johnson
Spread warmed cream cheese in a layer on a plate. Top with a layer of jalapeno jelly.

Garden Cake
Amber Parish
2 cups whole wheat flour, freshly ground
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil or softened butter
3/4 cup unsweetened applesauce
2 teaspoons vanilla
2/3 cup sugar
3 eggs (can use powdered egg)
3 cups total: grated carrots, yellow squash,  zucchini
1/2 cup raisins-optional
1/2 cup walnut halves and piece -optional
In a large bowl, mix dry ingredients.  Make a hole in the center and add the wet ingredients, mixing well.  Stir in raisins and nuts. Pour into a 9 x 13″ baking dish and bake for 40 minutes at 350°.


Tobouli Salad
Mary Drockton

1 c. uncooked bulgur (see recipe for bulgur below)
2 c. boiling water
2 tomatoes, finely diced
1 bunch green onions with tops, sliced
3 Tbsp. chopped fresh mint or 2 tsp. dried mint
1 c. finely chopped parsley
3 Tbsp. olive oil
1/2 c. lemon juice
salt and pepper to taste

Three to four hours before serving, place uncooked bulgur in a large bowl. Pour boiling water over bulgur and let soak for 1 hour. Stir occasionally. Drain well.

Return bulgur to bowl and stir in the remaining ingredients. chill for 2 hours.

Bulgur Wheat:
whole kernel wheat
water

Place wheat in a medium saucepan with enough water to cover wheat about 2 inches. Bring to boil. Turn off heat and let rest 1 to 2 hours.

Add more water if needed, and bring to boil again. Turn off heat and let rest again for another 1 to 2 hours.

Drain (save water for soups, other cooking or for watering plants). Dry wheat in oven at 200 degrees. When dry, it can be cracked in a blender or grain mill or stored whole in a container on the shelf.

Bulgur wheat takes on a new flavor from the regular wheat.

Suggestions for preparing:
1. Reconstitute 1 c. Bulgur wheat in 2 cups of water. Saute onion, green peppers and beef bouillon. Add wheat and saute until brown. Serve with Cream of Mushroom or Cream of Chicken soup on top. Optional: add canned chicken, pimento, almonds or tuna.
2. Melt butter, add onion and celery. Cook until tender. Blend in flour. Stir in chicken broth and milk. Cook over low heat, stirring constantly, until thickened. add seasonings, wheat, turkey, ham and cheese. Pour into buttered two-quart casserole. Sprinkle almonds over top. Bake for 35-40 minutes at 350 degrees. Serves 6 to 8.