Have a Teeny Weeny Too Much Zucchini? (2014 Edition)

ACV Part B
Last week we talked about the good in apple cider vinegar. Think it sounds great, but don’t want to “gag” it down every day? We have another option for you. It’s something called Yoder’s Good Health. It has a cider vinegar base, but also includes apple juice, grape juice, ginseng, goldenseal, echinacea, valerian, ginger, black cohosh, chamomile, black walnut, licorice root, anise, cinnamon, cloves, chickweed, and fenugreek. I am familiar with some of these things and I do know they are good for your health. I also know this stuff tastes better. Just 2 tablespoons a day for help with arthritis, high blood pressure, high cholesterol, acid reflux and more. Try it for sixty days. If you aren’t satisfied with the results, bring your empty bottles back, along with your receipt and we’ll give you a full refund.

 

Little Scoops of News

Bulk Foods Inc. Egg White Solids 5lb  Imported Papaya Chunks (Orange) 4/11lbMorton Salt Pickling & Canning Salt 9/4lb
Mrs. Wages Sweet Pickle Mix 12/5.3ozMrs. Wages Bread & Butter Pickle Mix 12/5.3ozMrs. Wages Dill Pickle Mix 12/6.5ozNew in this week are dried egg whites, dried papaya (low sugar) and canning supplies. We now carry pickling/canning salt, and Mrs. Wages Sweet, Bread and Butter or Dill Pickle mixes. Back in stock is dill weed, mustard seed and Mrs. Wages Pizza Sauce and Pasta Sauce. The price on dried strawberries has dropped significantly. Help yourself to a bag of these – it’s like eating candy.

Zucchini Crisp – 12-15 servings   

Tastes just like apple crisp and a great way to use zucchini

8 cups cubed peeled zucchini

3/4 cup lemon juice

1/2 to 3/4 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

TOPPING:

1-1/3 cups packed brown sugar

1 cup old-fashioned oats

1 cup all-purpose flour

2/3 cup cold butter, cubed

  • In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish. For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender. Yield: 12-15 servings.

 

Crustless Zucchini Pie – 12 servings

1 large onion, finely chopped

1/2 cup vegetable oil

1/2 cup grated Parmesan cheese

4 eggs, beaten

1 tablespoon minced fresh parsley

3 cups grated zucchini

1 cup biscuit/baking mix

1 cup (4 ounces) shredded cheddar cheese

In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown. Yield: 2 pies.

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