Last week I mentioned making a trip to Lincoln, NE to visit relatives. I am still in search of recipes for zucchini and squash as we were given some on our trip and need to be cooked soon. I have found a recipe that I will be trying and thought maybe some of my readers might like to as well.
Never having a garden of my own, I have been reading articles on the vegetable, zucchini.and learned that actually it is a fruit and that the bigger they are is not going to make them taste better. It has been said that zucchini muffins are the perfect way to use up your zucchini if you all of a sudden have a lot from your garden.
Zucchini Muffins
Ingredients:
1/2 c vegetable oil
3/4 c. packed brown sugar
1/4 c granulated sugar
2 large eggs
1 t. vanilla
2 t. cinnamon
1/2 t baking soda
1/2 t. baking powder
1/2 t. salt
1 1/2 c. flour
1 1/2 c. shredded zucchini
1 c. mix- ins optional such as nuts or chocolate chips
Instructions:
1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners
2. Add oil, both sugars, eggs, and vanilla extract to a large bowl until smooth
3. Mix in cinnamon, baking soda, baking powder and salt.
4. Stir in flour, mixture will be thick. Add zucchini and stir until combined. Mixture will get looser and more pourable after stirring in zucchini. Stir in mix-ins if using.
5. Pour batter into prepared pan. Bake 15-25 minutes or until a toothpick comes out clean.
6. Cool slightly before removing from pan.
Need a quick “go to” recipe? This one mixes up quickly and it’s pretty simple. I even like the title. I think a person could even add more vegetables and perhaps even double the recipe. I love leftovers!
Chicken In A Garden
Ingredients:
2 c. diced cooked chicken
1 (10ou) pkg. frozen mixed vegetables (thawed)
1 can cream of chicken soup
1/2 c milk
1 can french fried onions
Instruuctions:
1. Combine all ingredients together, except the onions. Mix well.
2. Add 1 c. of onions and stir.
3. Pour mixture into a 1 1/2 qt casserole.
4. Bake covered at 375 degrees for 45 minutes.
5. Uncover and top with remaining onions. Yields 4-5 servings.
I hope you have a great week. Happy Cooking!
Loretta Krahling is a freelance columnist. Email her with your recipes and tips to krahling93@gmail.com.
