Hot Zucchini Relish

Submitted by Rebecca Thompson

Chop or grind:

10 cups zucchini
3 cups onion
2 large bell peppers

Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.

Add:

1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed

Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.

Mustard Pickles or Chow-chow

Submitted by Rebecca Thompson

Combine 6 quarts small pickling cukes, sliced, 2 quarts pickling onions and 2 quarts cauliflower, cut into small pieces in a large bowl. Sprinkle liberally with salt and let stand for 1 hour. Rinse and add:

1 1/2 quarts vinegar
1 1/2 quarts sugar

1 tablespoon each Turmeric, Mustard seed, Celery seed and Dry mustard plus 1 - 24 oz. bottle of prepared mustard. Mix all ingredients in a large pot and heat on medium, stirring occasionally for about 35 minutes. Make a paste with 1/2 cup vinegar. Stir into mixture for thickening. Do not overcook. Pour into hot, sterile pint jars and process for 10-15 minutes.

Pickled Beets

Submitted by Rebecca Thompson

Brining Solution:

3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons

Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.

Dill Pickles

Submitted by Rebecca Thompson

For brining solution:

1/2 cup salt
3 quarts water
1 quart apple cider vinegar

Bring solution to a boil and allow to simmer, then keep it hot.
In each quart bottle place:

1 grape leaf
1 clove garlic
1 whole clove
1 tsp turmeric
1 piece of dill weed, fresh or dried

Add small cucumbers to each jar, then fill with hot brining solution. Process for approximately 10 minutes.

Fresh Apple Cake

Submitted by Betty Whitear

Coarsely shred 4 cups raw apples. Add 2 cups sugar, 1/2 cup vegetable oil, 2 well beaten eggs, 2 tsp vanilla, 1 cup chopped walnuts.

Add 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp baking soda, 1 tsp salt.

Grease 9x13 inch pan.
Bake at 350 degrees for 45-50 minutes.

Old Fruit Cake

Submitted by TyNea Sorenson

1 quart fruit - puree fruit and all in the blender
2 cups sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 tsp baking soda
Optional: nuts, raisin, chocolate chips

Bake at 350 degrees for 40 minutes.

Chocolate Zucchini Bread

Submitted by Rebecca Thompson

In a large mixing bowl using an electric mixer or in a bowl of a stand up mixer, whip together:

1/2 cup vegetable oil
1/2 cup butter

Then add:

3 cups sugar
4 large eggs

Sift together:

3 1/2 cups flour
1 tsp salt
1 tbs baking powder
1 tsp baking soda
1 cup Cocoa powder

Alternately with dry ingredients, add 1 1/4 cup buttermilk and dry ingredients on low speed until blended. Then toss:

3 cups shredded and drained zucchini with 2 tablespoons of flour (this keeps it from sinking to the bottoms of the pan). Fold this into batter and pour into 3-4 small to medium loaf pans. Bake at 350 degrees for 45-50 minutes. Cool completely and wrap in foil. Let rest overnight in the refrigerator for serving the next day. This recipe freezes wonderfully for up to 3 months.

Herbed Lentils and Rice

Submitted by Shellie Harris (Judy Shefield's recipe)

3 cups water
3 tsp granulated chicken bouillon
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup brown rice
1/2 tsp basil
1/4 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/8 tsp garlic powder
1/8 tsp pepper
4 oz Swiss Cheese

Combine dry lentils, onion, brown rice, basil, salt, oregano, thyme, garlic powder, pepper, bouillon and water. Shred half of the Swiss Cheese and stir into lentil rice mixture. Bake covered at 350 degrees for 1 1/2 - 2 hours. Cut remaining cheese into strips and place on top of cooked lentil mixture. Return to oven for 3 minutes for cheese to melt on top.

Black Bean & Corn Salsa

Submitted by Janae Pickett

4 servings prep time 10 minutes

1/4 cup light mayo

2 Tbsp. lime juice

1/2 tsp. ground cumin

1 can black beans, rinsed and drained

1 can corn drained

1 cup quartered cherry or grape tomatoes

1/2 cup chopped red onion

2 Tbsp. fresh chopped cilantro

1 tsp. chopped jalapeno pepper (optional)

In a medium bowl blend mayo, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature.