Zucchini Relish... it's no secret!

Ecclesiastes 1:9 That which has been is what will be, that which is done is what will be done, and there is nothing new under the sun.

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  Nine years, my grandmother has been dead and no one wanted to share that recipe with me.  Finally (I cannot divulge who) one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

This is NOT that recipe — they would have to kill me for sharing something that has been a secret for however long.  This is the Anderson family zucchini relish recipe and I’m not good at keeping secrets.  Enjoy!

7 cups shredded zucchini

1¼ cup grated carrots

2 cups diced onions

2 jalapeño peppers, minced

1 cup finely chopped green pepper

¼ cup canning salt

Combine in large bowl and mix well.  Sprinkle with salt.  Break two trays of ice cubes over the top; cover with plastic wrap and let stand in fridge overnight.  The next morning, drain and rinse, and drain and rinse, and drain and rinse; (drain and rinse well).  Squeeze out excess water (when you put in strainer, lay a piece of cheese cloth in the strainer and then you can squeeze out the excess water).

Prepare jars.

2 cups sugar

1½ cup apple cider vinegar

2 tsp celery seed

1 tsp red pepper flakes

½ tsp each of the following:  cinnamon, nutmeg, allspice, turmeric, ground pepper

Combine sugar, vinegar and spices in preserving pot; bring to a boil.  Add veggies and return to boil; reduce heat and simmer (STIRRING OFTEN) for 25 minutes.

½ cup apple cider vinegar

1½ tsp Colman’s English mustard

2 tsp cornstarch

Combine vinegar, mustard and cornstarch in small bowl and mix well until paste is formed.  Add to veggies and cook, stirring constantly for five more minutes or until thickened.

Remove from heat, spoon into prepared preserving jars; process in boiling water bath for 10 minutes.  Yield:  7 – 8oz jars

© Crackerberries 2011

Mickey Leavitt's Peanut Butter Pie

My very good friends Berta and Rach from Fryeburg, Maine sent me their church cookbook, “A Taste of Heaven” a collection of favorite recipes of the Center Conway United Methodist Church in New Hampshire.   This recipe came from that cookbook and after corresponding with Rach I found out that Mickey Leavitt is an 80 year old woman that brings this pie to every church supper.  I can see why there is never any left.  It is heavenly and wickedly good.

1/3 cup peanut butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

2 cups cool whip

1 graham cracker crust

Mix the first four ingredients together with an electric mixer.  Fold in the cool whip.  Pour into crust and refrigerate for at least 8 hours before serving.

My variation to the recipe is I used a cooked pastry crust (prick the pastry and cook in 350º for 12-15 minutes).  I used chunky peanut butter and I made my own whip cream with barley any sugar.  Either way you slice it, it is an unbelievably tasty dessert!  Enjoy.

© Crackerberries 2011

YANKEE TOMATO PIE

2 - 9 inch pie crusts

1 cup Duke’s mayonnaise

¾ cup Miracle Whip

2 cups shredded sharp cheddar cheese

2 cups Swiss cheese

6 oz goat cheese

1 cup chives

10 medium tomatoes

1 Tbsp Italian seasoning

Fresh ground black pepper

½ cup parmesan cheese

Note: recipe is for 2 pies.  If you want one pie, divide everything in half.

Preheat oven to 350º.

Place pie crusts in pie plates and prick bottoms and sides all the way around.  Crimp the edges and place in oven for 10 – 12 minutes or until lightly puffed.

In large bowl, combine mayo, miracle whip, 1 cup cheddar, 1 cup Swiss, Italian seasoning and goat cheese and mix well.

Sprinkle bottoms of pie crusts with ½ cup each Swiss and cheddar cheese.  Layer with sliced tomatoes, top with dollops of mayo/cheese mixture, sprinkle with chives and layer again.  Sprinkle with remaining cheddar and Swiss cheese.  Top with parmesan cheese and fresh ground pepper.

Bake in 350º oven for 35-40 minutes until crust is golden and juices are bubbling.  Let cool 15-20 minutes before slicing.  If you use a tin pie plate the leftovers make for a good warm up on the grill.

© Crackerberries 2011



Zucchini Cookies

And yet another fine way to use up those ever popular and always growing summer squash.

1 cup butter flavored Crisco or butter

1 cup brown sugar

1 Tbsp vanilla

2 eggs

1 tsp baking soda

½ tsp cinnamon

½ tsp ground cloves

½ tsp nutmeg

¼ tsp allspice

2 cups flour

2 cups oatmeal

2 cups shredded zucchini

1 cup raisins

Preheat oven to 375º

In large mixing bowl, cream the shortening and sugar together until fluffy.  Add eggs, zucchini and vanilla extract and beat well.  Combine flour, baking powder and spices together and mix well; then add oatmeal to flour.  Gradually add to mixing bowl, beating on low and scrapping sides of the bowl until mixed well.  Fold in raisins.

Scoop by tablespoons on ungreased cookie sheets two inches apart.  Bake at 375º for 12-14 minutes or until lightly browned on edges.  Cool one minute then remove to wire rakes to cool completely. 

© Crackerberries 2011

Sweet Mustard Pickles

                   

{SPECIAL BLEND} Mustard Pickles

I love to experiment with pickles… I thought about how chocolate and peanut butter together make an awesome candy bar, putting my two favorite pickle recipes would be the same ~  but different.  These are very sweet and very sour and very YUM!

12 cups cucumbers, sliced ¼” or so

2 cups chopped onions

5 cups sugar

3 cups cider vinegar

1½ tsp turmeric

1½ tsp celery seed

2 tsp mustard seed

1 tsp red pepper flakes

¼ cup white vinegar

¼ cup water

2 Tbsp cornstarch

½ cup Dijon mustard

Brine:  2 Quarts water and 1 cup canning salt

Brine the cucumbers overnight (cover with salt brine); drain and rinse. 

Prepare preserving jars.

In small bowl combine cornstarch, white vinegar, water, cornstarch and mustard and mix well.  Set aside.

In large preserving pot bring vinegar, sugar and spices to a boil.  Add cucumbers and cook till boiling again.  Once you have a nice rolling boil pour in cornstarch mixture and cook just until thickening.  Ladle into hot sterilized jars leaving ½ inch head space.  Wipe the rims clean; adjust two piece covers, process in boiling water bath for 10 minutes.  Yield: 7 pints.

© Crackerberries 2011

Summer Squash Parmesan

This is the time of year to find innovative ideas to use the over abundance of summer squash.  Here’s just one of the many ways to put that summer delight to use.

2-3 lbs summer squash

1 cup flour

1 egg

½ cup beer

1 Tbsp Italian seasoning

2 cups marinara sauce

¾ cup parmesan cheese

Oil for frying

Wash summer squash and cut into ¾ inch rounds. 

Combine flour, beer, egg and Italian seasoning in medium bowl and mix well.  Dip squash in batter and coat well. 

Heat oil in cast iron fry pan to 375º; cook battered squash 2-3 minutes per side.  Drain on paper towels. 

Pour half of sauce in greased casserole dish.  Layer squash in dish and top with remaining sauce.  Sprinkle with parmesan cheese and bake in 375º oven for 25-30 minutes until bubbly and parmesan cheese is lightly browned.  Serve with a side of pasta.

© Crackerberries 2011

Grill Fried Chicken

I had this idea in the middle of the night and when I tried it, WOW!  It was good.  Tall Cool ☺ne loves this chicken.  My friend, Jody, said the Redeye Rub was not recommended for chicken, but those are the kinds of things that I like to try…

2 TBSP Redeye Rub (from June 2011 Women’s Day magazine)

·         3 Tbsp paprika

·         2 Tbsp brown sugar

·         2 Tbsp ground coffee

·         2 tsp kosher salt

·         1 tsp black pepper

1 cup all purpose flour

2 Tbsp extra virgin olive oil

1½ lbs chicken legs & thighs

Combine Redeye rub and flour in zip lock bag.  Shake each piece of chicken thoroughly.  Place on greased grilling pan (I used aluminum foil, but next time I am just going to use my cast iron fry pan).  Drizzle with olive oil.  Cover with aluminum foil tightly.  Place on grill on low heat, cover and cook for 1 hour.  Serve with your favorite summer time side.  Here it’s served with grill roasted veggies in basil and sage.

© Crackerberries 2011

S'More Brownies

2 cups whole wheat flour

2 cups sugar

2 eggs

1 tsp baking powder

½ tsp salt

1 cup butter flavored Crisco

1/3 cup unsweetened cocoa powder

½ cup buttermilk

1½ tsp vanilla

1 cup black coffee

6 whole graham crackers

3 cups mini marshmallows

1 cups chocolate and peanut butter morsels

1 cup white chocolate

1 cup peanuts

Preheat oven to 350º.  Grease 13x9x2 brownie pan.  Layer graham crackers in bottom of pan, breaking one or two to fit along the sides (cracks are okay); set aside.  In a medium bowl combine flour, sugar, baking powder and salt; set aside.  In a medium sauce pan, combine Crisco, cocoa and coffee; bring to a boil stirring constantly.  Remove from heat and add mixture to flour, slowly.  Beat with electric mixer on medium until thoroughly combined.  Add eggs, buttermilk, and vanilla and beat on high for one minute.  Pour into prepared pan and bake 25 minutes.    Remove from oven and cover with marshmallows, chocolate/peanut butter morsels, white chocolate and peanuts.  Return to oven for another 10 minutes or until marshmallows are browned and puffy.  Let cool in pan completely before cutting into squares. 

© Crackerberries 2011

Flipside Pie

20-25 garlic herb flipside pretzel crackers, crushed to crumbs

¼ cup butter, melted

1 cup mayonnaise/salad dressing

¼ cup parmesan cheese

1 tsp horseradish

1 large tomato, sliced

½ large Vidalia onion, chopped

1 small zucchini, sliced

3 slices American cheese

Salt & pepper

Preheat oven to 350º.

Combine the crumbs and butter together and press into the bottom of a greased pie plate.  In a small bowl blend the mayonnaise and salad dressing (you can use all of one or the other, I used equal portions of Duke’s light mayonnaise and light Miracle Whip), parmesan cheese and horse radish and mix well.  Start with a layer of chopped onions, then tomatoes, then zucchini and spoon dollops of sauce over top.  Place one slice of cheese over that and then repeat the layers ending with a little sauce and the last slice of cheese. 

Place in bottom rack of oven and bake at 350º for 30-35 minutes.  Cool slightly before serving.

© Crackerberries 2011

Big Boys Breakfast Casserole

This is also known as Moo-Chi-Pig Casserole that was posted two years ago. With the garden growing weeds faster than the veggies, my time spent in the kitchen is not as often as I would like.  I do plan to get some canning recipes on as soon as I start harvesting.  Stay tuned and enjoy this favorite recipe that hubby takes to share with his co-workers.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby and Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2011

The Awesome Turkey Reuben

4 slices bread

 ¼ lb thinly sliced turkey meat (fresh or deli)

4 Tbsp sauerkraut, well drained

2 Tbsp Thousand Island dressing

1 tsp Texas Pete hot sauce

4 slices Monterey Jack cheese

1 tbsp margarine

Drain sauerkraut on paper towels; heat griddle to medium (340º).  Combine hot sauce and dressing together and mix well.  Place one slice of cheese on each of two slices of bread; divide turkey between two slices of bread, top with sauerkraut, dressing and last two slices of cheese.  Cover with remaining two slices of bread.  Spread margarine on the outside of both sides of sandwich.  Place on griddle; grill on each side until golden brown and cheese is melted.  Serve with your favorite chips, pickles or fries.

© Crackerberries 2011

Egg Rolls

1 lb ground beef, ground pork, chicken or ham

1 tsp fresh minced ginger

¼ lb fresh bean sprouts

1 package egg roll wrappers

2 cups shredded cabbage

½ cup shredded carrot

2 Tbsp oyster sauce

3 green onions

Oil for frying

Stir fry meat and ginger in large WOK over high heat, stirring constantly until browned.

Add cabbage, bean sprouts, carrot and green onions and cook 2-3 minutes stirring often.  Stir in oyster sauce and remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with duck sauce, hot mustard or whatever your favorite sauce is.

These also freeze well so when company shows up and you need a quick snack, pop them on a cookie sheet and bake at 400º for 10-15 minutes flipping once during cook time.

© Crackerberries 2011

Pickled Cucumbers

I know… pickled cucumbers…wouldn’t that just be pickles?  No…Actually pickles take a lot longer to pickle.  This is a quick way to have a pickled cucumber without the fuss of canning and preserving.

Ingredients

6 small pickling cucumbers

5 tbsp white wine vinegar

2 cups cold water

1 tbsp salt

2 tsp sugar

10 black peppercorns

1 garlic clove

1 bunch fresh dill sprigs (optional)

Large lidded jar (mayonnaise jars work well for this)

Directions

Cut each cucumber lengthwise into 6 spears.  Mix the wine vinegar, water, salt and sugar together.  Crush a few of the peppercorns and leave the rest whole – add to the liquid.  Cut garlic clove in ½.  Arrange cuke spears in the jar.  Pour liquid over the spears and add garlic and dill sprigs.  Make sure spears are completely submerged in liquid.  Cover and store in fridge for at least two days before eating.

© Crackerberries 2011