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Recipies
from the Friendship Community Garden, Sumter, SC |
The following recipies are
from the Cooking with Zucchini and Cooking with Eggplants and Butternut
Squash Workshops that were sponsored by the Sumter County Cooperative Extension
Office.
Zucchini
Nut Bread
3 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp salt
3 eggs
1 1/2 cups sugar
1 cup oil
1 tsp vanilla
2 cups grated zucchini
1/2 cup chopped walnuts
1 tsp flour
Beat eggs, add sugar and oil. Add vanilla and dry ingredients. Blend well.
Stir in zucchini. Toss walnuts with 1 tablespoon flour; stir into batter.
Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Cool in pan
for 10 minutes then remove to wire rack. |
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Zucchini
Raisin Oatmeal Cookies
1/2 cup margarine
1/2 cup honey
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
1 cup grated zucchini
1 cup rolled oats
1 cup raisins
Cream margarine with honey. Add egg and beat well. Combine dry ingredients.
Add flour mixture alternately with zucchini to egg mixture. Stir in oats
and raisins. Drop by teaspoons onto greased baking sheets. Bake at 375 degrees
for 10 – 12 minutes. |
Zucchini
Skillet Medley
1/4 cup cooking oil
2/3ccup sliced celery
1/2 cup sliced onion
1 clove garlic, minced
4 cups unpared zucchini, sliced 1/4 inch thick
2 tomatoes, cut into eighths
1/2 cup green pepper strips
1/2 cup shredded pared carrots
1-8oz. Can tomato sauce
2 tsp yellow mustard
1/4 tsp dried basil leaves
2/3tsp salt
1/8 tsp pepper
Heat oil in 12-inch skillet over medium heat. Add celery onions and garlic.
Saute until tender. Add zucchini, tomatoes, green peppers, and carrots.
Saute 10 minutes. Stir in remaining ingredients. Reduce heat and simmer
5 minutes or until vegetables are tender, stirring occasionally. |
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Eggplant
Parmesan
1 large eggplant, sliced
1 egg
2 tbsp milk
Dried Italian breadcrumbs
Cooking spray
2 cups Ragu Spaghetti sauce (any flavor)
6 tbsp grated parmesan cheese
1/2 lb shredded mozzarella cheese
Beat together egg and milk. Spray cookie sheet and set aside. Dip eggplant
slices in egg mixture and coat with breadcrumbs. Place on cookie sheet
and bake at 350 degrees for 30 minutes, turning once after 15 minutes.
Place a layer of sauce in casserole dish, layer of eggplant, layer of
sauce, parmesan and mozzarella cheeses. Repeat layers. Bake at 350 degrees
for 40 minutes.
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| Butternut
Squash Crisp
3 eggs
3 cups cooked butternut squash, mashed
1 1/2 cups sugar
2 tsp baking powder
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup margarine
Beat eggs until lemon colored. Mix together remaining ingredients. Place
mixture in buttered baking dish and bake at 400 degrees until set (about
20 minutes). Remove from oven and cover with topping.
Topping:
1/2 stick margarine
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup chopped pecans
Mix all ingredients well. Cover butternut squash with topping and return
to oven. Continue baking another 10 to 15 minutes. |
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Return
to "Friendship Garden Has Successful First Season"
The mission of Clemson University's Department of Horticulture
is to promote personal and professional growth through the
discovery, communication, and application of horticultural
experiences, knowledge, and scholarship. Our work fosters
environmental stewardship while improving economic wellbeing,
health, and quality of life for all.
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