Recipes
August 2, 2007

Zucchini Pickles
Wanita Busler, Ohio
5 lb. zucchini sliced thin
1/2 cup coarse salt
3 large onions sliced
Cover the above with ice for three hours.
Brine, mix the following:
3 cups vinegar
2 tablespoons celery seed
1 1/2 teaspoon turmeric
3 cups sugar
2 tablespoons mustard seed
1 tablespoon ginger
1/3 teaspoon pepper
Drain zucchini after three hours and rinse in cold water. Add brine and heat all to a boiling point. Reduce heat, simmer 20 minutes and can in pint jars.

“Boot Legger’s” Beans
Wanita Busler, Ohio
Dice 6-8 slices of bacon into a large oven-proof skillet. When bacon is almost done, add 1 large chopped onion. Cover and simmer about 5 minutes. Add 2 tablespoons of brown sugar, 1/4 cup of catsup (or chili sauce). Simmer about 10 minutes, stirring a couple of times; then add leftover beans (such as pinto, great northern, etc.) with a small amount of the juice, and bake in 325º oven for one hour, stirring from time to time.

Cheese Puffs
Eura Lee Jones, Mt. Sterling
1 cup margarine, softened
8 oz. sharp cheddar cheese, shredded
2 cups flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon red pepper
2 cups crisp rice cereal
Cream butter in large bowl until light; add cheese and mix well. Mix flour, salt, paprika, red pepper in a bowl. Add this to the cheese mixture; mix well. Drop by teaspoonful onto ungreased baking sheet. Bake 10 minutes at 350º.

One-Pan Chicken and Potato Bake
Wanda Lynch, Ravenna
4 bone-in chicken pieces (1 1/2 lb.)
4 large potatoes, cut into wedges
1/4 cup Kraft Zesty Italian dressing
1/4 cup Kraft 100% grated parmesan cheese
Preheat oven to 400º. Place chicken and potatoes in 13x9-inch baking dish. Pour dressing over chicken and potatoes, sprinkle with cheese. Bake one hour or until chicken is cooked through. Sprinkle with chopped fresh parsley, if desired.

Zucchini Relish
Rhonda Anderson, Florida
12 cups zucchini
4 cups onions
1 red pepper
1 green pepper
5 tablespoons salt
Grind up vegetables, then add salt and let set overnight. Drain well and rinse with cold water.
2 1/2 cups vinegar
5 cups sugar
1 tablespoon nutmeg
1 tablespoon cornstarch
1 tablespoon turmeric
1 tablespoon celery seed
1 tablespoon black pepper
Mix well. Bring to a boil. Add vegetables and simmer for 30 minutes. Then put in jars and seal.

Molasses Cookies
Rhonda Anderson, Florida
1 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon Kosher salt
1/2 cup vegetable shortening, meted and cooled
1 large egg
1/4 cup unsulphured molasses
3/4 cup old-fashioned oats
Preheat oven to 375º. Sift together flour, sugar, baking soda, spices and salt. Add melted, cooled shortening, egg and molasses; mix well. Stir in oats. Drop dough by tablespoonful onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 8-10 minutes. Yield: 2 dozen.
Tips:
Form dough into a roll, wrap in parchment paper and freeze. To cook, slice frozen dough into 1/4-inch rounds and bake 13 minutes.

Fudge Brownies
Cora Rector, Winchester
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup self-rising flour
1/2 cup nuts
6 tablespoons cocoa
Cream margarine, sugar, vanilla. Beat in eggs, one at a time. Blend in cocoa. Stir in flour and nuts. Bake in greased pan at 350º for 30-35 minutes. Cut into squares. “Delicious and easy. This recipe has been in my family for years.”

Zucchini Pineapple Bread
Betty Booth, Clay City
3 eggs
2 cups sugar
1 cup oil
2 cups grated zucchini
3 cups self-rising flour
3 teaspoons vanilla
1/2 cup raisins, if desired
1 cup crushed pineapple
1 cup chopped nuts, if desired
Beat eggs, sugar, oil, vanilla until creamy. Add zucchini. Sift flour, add to egg and sugar mixture. Slowly add raisins, pineapple and nuts. Stir well. Bake in greased loaf pan at 350º for one hour.

New Mexico-Style Posole
Elaine Babb, Irvine
3 tablespoons vegetable oil
3 lb. boneless pork, cubed
2 medium white onions, chopped
3 cloves garlic, minced
4 (15 oz.) cans white hominy, drained
4 to 5 cups water
2 (4 oz.) cans diced green chilies, undrained
1 (10 oz.) can red enchilada sauce, mild or hot
1 (16 oz.) can diced tomatoes with green chilies
1 (4 oz.) can taco sauce
1 bay leaf
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano
Heat oil in a 6-quart stock pot, add pork, onions, and garlic and cook until pork is browned. Drain excess grease. Add hominy and 4 cups water. Add chilies, enchilada sauce, tomatoes, taco sauce, bay lear, salt, cumin, pepper and oregano and cook over low to medium heat about 2 hours stirring occasionally. After 2 hours add remaining 1 cup water if needed. Adjust seasoning if desired and simmer 2-3 hours longer. Serves 10 to 12. Serve hot with corn chips, warm flour tortillas or cornbread.