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Wednesday, July 21, 2010

The zucchini are ready!

Karl went down to the garden and found two zucchinis. they were both this size.  One we had for supper...............into the fry pan went a bit of butter, chopped zucchini, onions and near the end some home canned tomatoes.  Cook until tender.
While you are cooking this up in the frypan, cook up a load of egg noodles.  When everything is done, combine and put on plates and serve with garlic bread.

YUMMY !  I love this dish.  It is fast and easy.  Perfect for a Friday night supper

This one was used for zucchini bread.  I have the best recipe for bread.  Andree gave it to me last year.  Its so easy to do.  Here you go:


Zucchini Bread


Grate your zucchini measuring 2 cups packed

In a large mixing bowl, combine..........
3 eggs, beaten
1 1/2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups of zucchini
Mix well.

Sift together in another bowl
3 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Combine with the wet ingredients.

Add
1/2 cup golden raisins

Prepare 2 greased 8:" x 4" loaf pans.  Pour 1/2 the batter into one pan, 1/2 the batter into the other.
Bake at 350* for 50 - 60 minutes.
Let cool in pan 10 minutes.

HINT:  My aluminum foil pans are slightly smaller so I get 3 loaves out of one batch.  They bake for less time.

For a twist on the bread add 2 tbsp grated orange rind to the mixture.

Enjoy.


Til tomorrow....................

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