Mary Alice Stalling's Zucchini Relish (Pam's Mom)

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Zucchini Relish Canning Recipe

Prep Time

30 mins

Cook Time

30 mins

Soaking time

2 hrs

Total Time

1 hr

 

Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.

Ingredients

• 12 cups grated zucchini
• 1 cups chopped red bell peppers
• 1 cup chopped green bell peppers
• 4 cups grated onions
• 1 T. pickling salt
• 
  
• 4 cups cane sugar
• 3 cups white vinegar 
• 1 t. cayenne pepper
• 2 T mustard seed
• 1 t. tumeric

Instructions

Prepare the vegetables:

1. Add the grated zucchini, peppers, and onions to a large bowl. 

2. Sprinkle salt over the vegetables and toss to combine. (Cover with crushed ice or ice cubes) and let stand for 1 hour. 

Prepare your canning equipment:

1. Wash your jars and lids in warm, soapy water and rinse thoroughly.

2. Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize. 

3. Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

Cook the zucchini relish:

1. Drain the vegetables and rinse well to remove the extra salt.

2. Add the sugar, mustard seed, cayenne, tmeric, and vinegar to a large pot. Bring the pot to a simmer and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.

Can the zucchini relish:

1. Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel. 

2. Use the canning funnel and ladle the relish into the jars leaving 1/2-inch headspace.

3. Remove air bubbles with the bubble popper and wipe the rims.

4. Screw on band until it is fingertip tight.

5. Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them. Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars. If adding water, use the hot water from your small pot
6. Cover the canning pot and bring the water to a rolling boil over medium-high heat. Process the jars for 10 minutes. When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes
7. Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing.
8. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
9. Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the relish to develop their flavor. Use within a year.

Darlene Lanza's Zucchini Bread

By far the best recipe ever tasted:

3 cups flour

3 eggs

2 cups sugar

1 cup oil

1 t vanilla

2 cups grated Zucchini

1 cup chopped nuts

1 t. cinnamon

1 t. salt

1 t. baking soda

1 t. baking powder

1/2 cup sour cream

1 t. lemon peel, optional

Grease 2 (9x5”) loaf pans or 5 (3.5x5”) loaf pans. Sift flour in large bowl.

Beat eggs and add the rest of the ingredients to the flour.

Mix well, make sure all zucchini and flour are mixed into the batter. Mix for several minutes.

Pour into greased pans.  Bake in a preheated 350 degree oven.  Let cool in pans.

Bake 9x5” pans for 1 hour and 20 minutes.  Bake the 3.5x5” pans for 50 minutes

Kitty Buchan's Sugar Cookies for cut out cookies

1 pound softened butter
2 cups granulated sugar
2 eggs
1/2 t salt
1/2 te. baking soda
1 t baking powder
1/4 t nutmeg
2 t vanilla
1/2 cup milk
5-1/2 cups flour

Cream butter, sugar, salt.
Combine flour, soda, powder nutmeg together and set aside

Add eggs and vanilla
Add milk alternatively with flour, soda, baking powder, nutmeg mixture.

Refrigerate overnight if you have started early enough but this is not required.
Roll out on a floured cloth
Bake 10-12 minutes at 375 degrees.

Cookies are best if cut thick but I PREFER THEN THIN SO WATCH WHILE BAKING.

FROSTING:
1/2 box powdered sugar
1 T butter
2 drops almond flavoring
enough milk to mix to spreading consistency.  Color as desired.

Kitty got this from from a friend 20+ years ago and still uses it today.

the Ultimate Lemon Chiffon Pie...ATK

WHY THIS RECIPE WORKS

We wanted to develop a lemon meringue pie recipe that gave us a meringue that didn’t break down and puddle on the bottom or “tear” on top. We realized that the puddling underneath the meringue was from undercooking. The beading on top of the pie was from overcooking. We discovered that if the filling was piping hot when the meringue was applied, the underside of the meringue would not undercook; if the oven temperature was relatively low, the top of the meringue wouldn’t overcook. Baking the pie in a relatively cool oven also produced the best-looking, most evenly baked meringue.

INGREDIENTS

Graham Cracker-Coated Pie Shell

1 ¼ cups 

unbleached all-purpose flour

½ teaspoon table salt 

1 tablespoon granulated sugar 

6 tablespoons 

unsalted butter,

chilled and cut into 1/4-inch pieces

4 tablespoons vegetable shortening, chilled

3–4 tablespoons cold water 

½ cup graham cracker crumbs 

Lemon Filling

1 cup granulated sugar 

¼ cup cornstarch 

⅛ teaspoon table salt 

1 ½ cups cold water 

6 large egg yolks 

1 tablespoon lemon zest from 1 lemon

½ cup lemon juice from 2 to 3 lemons

2 tablespoons 

unsalted butter

Meringue Topping

1 tablespoon cornstarch 

¼ teaspoon cream of tartar 

½ cup granulated sugar 

4 large egg whites 

½ teaspoon 

vanilla extract

1

INSTRUCTIONS

For the pie shell: Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1 second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than a small pea, about four more 1-second pulses. Turn mixture into medium bowl.

2

Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

3

Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough (see illustration 1, below). Roll dough from center to edges, turning it into a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily, (see illustration 2). Flip dough over and continue to roll, but not rotate, to form a 13-inch disk slightly less than 1/8-inch thick.

4

Fold dough into quarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat process around circumferences of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2-inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip of pan; press to seal. Press thumb and index finger about 1/2-inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.

5

Refrigerate until firm, about 30 minutes. Use fork to prick shell at 1/2-inch intervals; press a doubled 12-inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.

6

Adjust oven rack to lowest position, heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.

7

For the filling: Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

8

For the meringue: Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

9

Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).

10

Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking (illustration 3). Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.

Michael Symon's Bacon Cheddar Smash Burger

Bacon Cheddar Smash Burger

Yield: 4 servings

Ingredients:
4 tablespoons mayonnaise
4 tablespoons hot or Dijon mustard
2 tablespoons barbecue sauce
Kosher salt
Freshly ground black pepper
1 ½ pounds 80/20 lean ground beef
8 strips of bacon, diced
4 thick slices of cheddar cheese
4 potato rolls, to serve
1 small red onion, thinly sliced
Pickle slices, for serving

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Directions:
Set up your grill with a hot and cool side by only building the coals on one side. If using a gas grill, only turn on one side. Set a cast-iron pan over the hot side to heat up.

In a mixing bowl, stir together the mayonnaise, mustard and barbecue sauce. Refrigerate until ready to use.

(NOT SEE ON TV:  Divide the ground beef into 4 patties. Fold each slice of cheese into quarters. Place 4 quarters of cheese onto the beef, covering the surface and pressing the cheese down into the meat.

Layer about 2 slices’ worth of the chopped bacon, covering the surface of each burger. Mold and shape the layered burger, keeping it all together then flip so the meat side is up.)

Spray the inside of a 1 cup measuring cup with cooking spray. Add in the meat, followed by pressing the quarter slices of cheese into the middle of the patty that is inside the measuring cup.
Add Cheese bits and bacon to the top of the burger again inside the measuring cup, pressing it down before unmolding. Repeat until you have 4 burgers.

Season the burger with salt and pepper, then place the burgers bacon-side down into the hot pan. Immediately smash down and place a press on top. Cook for 4-5 minutes, until the bacon is crispy. Spread the top of the burger with some of the mayo sauce before flipping. This will give you a crispy golden crust. Continue to cook for another 4-5 minutes, until the desired doneness.

Spread the top and bottom of the bun with the sauce. Add some thinly sliced red onion and pickles to the bottom half of the bun, on top of the sauce. Add a burger and place the top bun on. Serve.

Christie Christensen'd CHIMICHANGAS

2 LBS. STEW MEAT OR ROAST
1 1/2 C. WATER 
2 CLOVES MINCED GARLIC
2 TBSP CHILI POWDER. (Less if you like it milder)
1 TBSP VINEGAR 
1 TSP SALT 
2 TSP DRIED OREGANO
1 TSP GROUND CUMIN
1/8 TSP PEPPER

BRING TO BOIL THEN SIMMER, COVERED,  TILL MEAT IS VERY TENDER.  UNCOVER & BOIL RAPIDLY ABOUT 15 MIN UNTIL WATER IS MOSTLY EVAPORATED.  WATCH CLOSELY!!!   SHRED MEAT,  SPOON APROX 1/4 CUP MEAT INTO A FLOUR TORTILLA. FOLD SIDE, BOTTOM 
THEN OTHER SIDE.  FRY SEAM SIDE DOWN IN A. SMALL AMOUNT OF COOKING OIL TILL GOLDEN

I SERVE TOPPED WITH GREEN ENCHILADA SAUCE HEATED, SOUR CREAM, LETTUCE, TOMATOES, SLICED BLACK OLIVES
SHREDDED CHEDDAR CHEESE.

MAKES 12 —10’’. tortillas

Donuts: Cooks Illustrated

WHY THIS RECIPE WORKS:  Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called cold fermentation—so that it was faster to make the doughnuts in the morning. The dough also developed more complex flavor and was easier to handle when cold. Shutting the cut doughnuts in the oven with a loaf pan of boiling water—a makeshift baker's proof box—encouraged them to rise quickly; we then briefly fried them on both sides in moderately hot oil until they turned golden brown. We dipped them in a thin, fluid confectioners' sugar–based glaze, which set into a sheer, matte shell.

GATHER YOUR INGREDIENTS

Doughnuts

4 ½ cups (22½ ounces) all-purpose flour 

½ cup (3½ ounces) granulated sugar 

1 teaspoon instant or rapid-rise yeast 

1 ½ cups milk 

1 large egg 

1 ½ teaspoons table salt 

8 tablespoons 

unsalted butter,

 cut into ½-inch pieces and softened

2 quarts 

vegetable oil,

 for frying

Glaze

3 ¼ cups (13 ounces) confectioners' sugar 

½ cup hot water 

Pinch table salt

BEFORE YOU BEGIN

You'll need two large baking sheets and two wire racks for this recipe. You'll also need 3-inch and 1-inch round cutters. For the best results, weigh the flour for the doughnuts and the confectioners' sugar for the glaze. Heating the oil slowly will make it easier to control the temperature when frying. Use a Dutch oven that holds 6 quarts or more.

1

INSTRUCTIONS

FOR THE DOUGHNUTS: Stir flour, sugar, and yeast together in bowl of stand mixer. Add milk and egg and mix with rubber spatula until all ingredients are moistened. Fit stand mixer with dough hook and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down bowl if necessary. Cover bowl with plastic wrap and let stand for 20 minutes.

2

Add salt and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes. With mixer running, add butter, a few pieces at a time, and continue to mix until butter is fully incorporated and dough is smooth and elastic and clears sides of bowl, 7 to 13 minutes longer, scraping down bowl halfway through mixing. Transfer dough to lightly greased large bowl, flip dough, and form into ball. Cover bowl with plastic. Let sit at room temperature for 1 hour. Transfer to refrigerator and chill overnight (or up to 48 hours).

3

Adjust oven racks to lowest and middle positions. Place loaf pan on lower rack. Line rimmed baking sheet with parchment paper and grease parchment. Transfer dough to lightly floured counter. Press into 8-inch square of even thickness, expelling as much air as possible. Roll dough into 10 by 13-inch rectangle, about ½ inch thick. Using 3-inch round cutter dipped in flour, cut 12 rounds. Using 1-inch cutter dipped in flour, cut hole out of center of each round. Transfer doughnuts and holes to prepared sheet. (If desired, use 1-inch cutter to cut small rounds from remaining dough. Transfer to sheet with doughnuts.) Bring kettle or small saucepan of water to boil.

4

Pour 1 cup boiling water into loaf pan. Place sheet on upper rack, uncovered. Close oven and allow doughnuts to rise until dough increases in height by 50 percent and springs back very slowly when pressed with your knuckle, 45 minutes to 1 hour.

5

FOR THE GLAZE: Whisk sugar, water, and salt in medium bowl until smooth.

6

About 20 minutes before end of rising time, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 360 degrees. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Using both your hands, gently place 4 risen doughnuts in oil. Cook until golden brown on undersides, 1 to 1½ minutes, adjusting burner as necessary to maintain oil temperature between 350 and 365 degrees. Using spider skimmer, flip doughnuts and cook until second sides are browned, 1 to 1½ minutes. Transfer doughnuts to prepared rack. Return oil to 360 degrees and repeat with remaining doughnuts. For doughnut holes, transfer all to oil and stir gently and constantly until golden brown, about 2 minutes. Transfer to prepared rack to cool. Let doughnuts sit until cool enough to handle, at least 5 minutes.

7

Set clean wire rack in now-empty sheet. Working with 1 doughnut at a time, dip both sides of doughnut in glaze, allowing excess to drip back into bowl. Place on unlined rack. Repeat with doughnut holes. Let doughnuts and holes stand until glaze has become slightly matte and dry to touch, 15 to 30 minutes, before serving.