Easy Southern Cooking


  July 26, 2006 / Issue # 2

In this issue:

•Zucchini Overload
•Cooking with Marinades
•The Bounty of Summer
•End of Summer Pies

•Featured Cookbooks
•New At Easy Southern Cooking

Zucchini Overload?

11 Ideas and Recipes to Get You Through Zucchini Time. By Monica Resinger

It's that time of year when it seems you don't have enough friends and family to give zucchini to. I have come to love zucchini time because over the years I have gathered quite a few ideas and recipes. Here are eleven ideas and recipes to help you through zucchini overload time.

1. Freeze it. Shred it, measure it into the correct measurement for your favorite zucchini bread, then freeze in a freezer bag. When you want fresh zucchini bread this winter, all you have to do is thaw a bag out and add it to the

2. Freeze zucchini bread. Make zucchini bread loaves (see recipe below) and freeze them for later. These are handy for bringing to potlucks or giving as Christmas gifts.

3. Add to... You can shred zucchini and add it to spaghetti sauce and meat loaf. This adds nutrition and bulk.

4. Deep-fry it. Make your favorite beer-batter for making fish and chips, dip slices of zucchini in it and deep fry for a delicious treat. Dip in ranch or
barbecue sauce.

5. Fry in butter. Dip zucchini slices into egg wash, then flour, then fry in butter and season with salt.

6. Eat it fresh. Cut it up and dip it in your favorite vegetable dip such as ranch.

7. Stir-fry it. Zucchini is excellent stir-fry material. Add it to your next stir-fry, or stir-fry it all by itself. Heat a wok or large frying pan on high
heat, add a little oil and stir-fry until crisp-tender. Add stir-fry sauce or eat it plain, either way is good.


8. Zucchini Bread

3 cups shredded zucchini (about 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans that are 9x5x3 inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 - 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves and remove
from pans.

9. Zucchini Relish

2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
2 tablespoons salt
1 3/4 cups sugar
1 cup cider vinegar
1 teaspoon ground mustard

Combine zucchini and onion. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients and bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish
into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling- water canner.

10. Chicken Zucchini Parmigiana

1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and sauce is hot.

11. Black-Bottom Zucchini Bars

11. Black-Bottom Zucchini Bars

1/3 cup canola oil
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

In a mixing bowl, combine oil, sugar, egg and vanilla until. Blend in the zucchini. Combine the flour, baking powder, baking soda and salt; add to zucchini mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13x9x2-in. baking pan. Pour remaining batter on top and spread out evenly. Bake at 350 degrees for 25 minutes or until bars test done. Cool. As you can see, zucchini is very versatile. I hope you'll come to appreciate it as much as I have.

For more zucchini and other vegetable recipes, check out *The Vegetable Recipe E-book* that includes tons of vegetable recipes here:
http://homemakersjo urnal.com/ vegetablerecipes .htm

Get Monica's FREE weekly e-zine for homemakers! To subscribe, just send a
blank e-mail to: HomemakersJournal- subscribe@ yahoogroups. com

Zucchini Hash Browns

If you're tired of hash brown potatoes, and have an overflow from the garden, give this unusual recipe a try. Great for breakfast, lunch, or dinner.

  • 1 tbs olive oil
  • 3 garlic cloves, finely chopped
  • 1 cup chopped red onion
  • 1 tsp thyme
  • 1 tbs basil
  • 4 medium zucchinis, grated
  • Salt and pepper
  • 1/4 cup chopped parsley
  • 1/2 cup black olives, chopped
  • 1/2 cup whole wheat pastry flour
  • 3 tbs grated Parmesan cheese
  • 4 eggs, separated


1. In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes.

2. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper to taste.

3. Add the parsley and olives. Set aside.

4. In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture.

5. Whisk the egg yolks and add them to the mixture.

6. Beat the egg whites until stiff and fold them into the mixture.

7. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, addbatter to the pan by spoonfulls as you would for a pancake or fritter.

8. When the fritters begin to brown, turn them carefully. Don't allow them to burn.

9. Add more oil to pan if needed and cook the next batch. These are good with fresh tomato salsa.


Baked Squash Casserole
  • 1 lb diced yellow squash
  • 1 large onion chopped
  • 1 c. grated cheese
  • 1/2 teas. salt
  • 1/4 c. milk
  • 2 tablespoon butter
  • 1/2 c. cracker crumbs

1. Cook squash and onion in salted water untill tender, drain.

2. Add butter, milk and 1/4 c. of cheese. Mix well, and spread remaining cheese on top.

3. Add cracker crumbs, then dot with butter on top. Bake at 450 degrees until crackers brown.


Cooking with Marinades Boost the Flavor of Almost any Meal
By: Chris McCarthy

Marinades are another popular liquid concoction used to boost the flavor of meats for cooking. It is often the best solution to treat dry, tough meats as the combination of ingredients helps break down meat tissues and fat. Meats soaked in a marinade remain tender even after being cooked on a hot grill. There is a wide variety of marinade products available onlineand in supermarkets, wherein each type is used specifically fora certain type of meat. Of course, there are also thoseall-around marinades that are just perfect for just aboutanything you can place on a grill.

Tips for using Marinades

If you are in a hurry and want meat, like pork or beef, to soak up the taste of your marinade quick, cut the meat into thinner slices. If time is not of the essence, let it soak in the marinade longer or even overnight. The marinade will then help tenderize the meat as well as enhance the flavor. Tender meats such as chicken and seafood, on the other hand, should be soaked for under an hour in marinades to enhance the natural flavor without destroying the meat.

Meats soaked in marinades should be placed in the refrigerator until it is ready to be cooked. Use the leftover marinade as a basting sauce while grilling. Preferably, leftover marinade should not be kept to avoid any food poisoning. However, if you really must, be sure to boil the marinade first in order to kill any bacteria that may have been left behind from the earlier soak.

Nothing Like Hot Marinades to Spice Up Meals!

Hot and spicy dishes are easy to make. If you need to watch your weight and cut down on salt, spicy dishes are an excellent choice. The flavors and heat replace the need for salt and other high-calorie ingredients. Hot marinades come in bottled or powdered varieties and are very convenient to purchase. Marinade products come in a dizzying assortment of flavors so stocking up on hot marinades can be truly handy. Marinades are extremely versatile too. You can use them on any meat product, whether it's chicken, pork, beef, lamb or fish so make sure to have them in your pantry at all times!

Hot Marinades - Why Not Make Your Own?

When watching your weight, make sure you use marinades that don't have fatty ingredients. You can also use your favorite high-calorie marinade, but you should use only a little. AddingTabasco sauce or minced peppers can add more flavors without the fat. Marinades that contain vinegar, lemon, and acidic juices (most low-calorie marinades have this) are said to be good in tenderizing the meat. Hot marinades, on the other hand, because of their strong flavor, require little time to flavor meats.

About the author:

Chris McCarthy is the owner of InsaneChicken's <ahref="http://www.insanechicken.com">Hot Sauce and BBQ SauceCatalog</a> and a hot sauce enthusiast. InsaneChicken sells hotsauces, bbq sauces, bbq rubs and salsa's from around the world. The site also has a <ahref="http://www.insanechicken.com/recipe-of-the-day/">Recipe ofthe Day</a> section. Visit thier website www.insanechicken.com


The Bounty of Summer

By: Diane Watkins

These recipes are offered to help you enjoy the last of the summer harvest in a healthy and refreshing way.

Broiled Tomatoes with Fresh Herbs

4 medium size ripe tomatoes
½ teaspoon ground cumin
½ t salt
1 t freshly cracked black pepper
½ cup fresh bread crumbs
3 scallions, finely chopped
2 large garlic cloves, peeled and finely chopped
1 T finely chopped fresh cilantro
1 t finely chopped fresh basil leaves
1 T olive oil
¼ cup grated queso blanco, morzarella, or other mild white cheese
chopped fresh parsley, for garnish

  1. Preheat the broiler.  Cut away the core and halve the tomatoes. 
  2. Combine the cumin, salt, and pepper, and sprinkle over the tomato halves. 
  3. In a small bowl, combine the bread crumbs, scallions, garlic, cilantro, basil, and olive oil.  Mix together well.
  4. Top each tomato half with the crumb mixture, being sure to cover tomato completely.  Place halves in a baking dish and sprinkle cheese over the tops. 
  5. Place under broiler about 6 inches from the heat.  Broil until the tomatoes are browned, about 5 minutes, but watch carefully . 
  6. Sprinkle with parsley to garnish if desired..

End of Summer Pies
Green Tomato Pie

By Diane Watkins

  • 4 c. green tomatoes
  • 1 1/4 c. sugar
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 4 or 5 tbsp. flour
  • 1/2 tsp. nutmeg
  • 2 tbsp. vinegar
  • 1 double pie crust unbaked
  • 1/2 c. raisins
  • 2 tbsp. butter, cut into small bits
  • 2 tsp. lemon extract

1. Mix dry ingredients together. Add vinegar to thinly sliced tomatoes and combine with dry ingredients, stir well to blend.

2. Put into crust, top with small bits of butter and put other crust on top. Cut slits in top crust and sprinkle with additional sugar and cinnamon.

3. Bake at 425 degree oven for 60 minutes or until tomatoes are done. Tomatoes may be cooked and cooled first to shorten baking time.

Fresh Blueberry Pie

  • 2 9-inch pie shells
  • 4 cups fresh blueberries
  • 1/2 teaspoon almond extract
  • 1 teaspoon fresh lemon juice
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 dash salt
  • 1 tablespoon butter
  • sugar, for dusting baked top crust

1. Line bottom of 9" pie plate with crust.

   2. Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.

    3. Add sugar, flour and salt and stir to coat blueberries; pour  into pie plate and dot with butter.

    4. Place top crust, seal and vent; cover edges with narrow piece  of foil.

    5. Bake at 425 degrees F for 20 minutes, reduce heat to 350 degrees and bake another 20-25 minutes until bubbling and browned;  remove foil last ten minutes to brown edges if needed.

    6. Remove from oven and immediately sprinkle top crust liberally  with sugar; allow to cool.




Featured Cookbooks

Willie Crawford's Soul Food Cookbook

"Discover the Amazing, Mouth-Watering, Old-Fashioned Soul Food and Southern Recipes Learned While Growing Up on My 96 Year Old Grandmother's North Carolina Tobacco Farm"

Mama Dip's Kitchen

"For nearly twenty-five years, Mildred Council-better known by her nickname, Mama Dip- has nourished thousands of hungry folks at her legendary restaurant in Chapel Hill, North Caroling. Mama Dip's Kitchen is a much-loved community institution that has gained loyal fans from all walks of life, from New York Times food writer Craig Clairborne to former Tar Heel basketball player Michael Jordan. In this popular cookbook, Mama Dip offers more than 250 traditional southern recipes- from country fried chicken to pecan pie- and charming recollections about her life in food"

I found this to be a delightful book. I particularly enjoyed her descriptions of growing up in the south. The recipes are the traditional southern cooking that I grew up with. I highly recommend this book.

NEW AT EasySouthernCooking.com

Pork Loin with Cherry Sauce
Vinegar Pie
Bess' Virginia Spoon Bread
Apricot Raspberry Jam
Blackberry Jam
Broiled Tomatoes
Candied Sweet Potatoes (several variations)
Glazed Sweet Potatoes
Peach Jam
Pear Conserve
Pear Relish
Pineapple Marmalade
Strawberry Preserves
Summer Squash Pudding
Summer Squash with Sour Cream

It has been a slow month in building the site. School has started back (and I am a teacher) and my available time has been limited. I am working on recipes for the holidays now. Check back regularly!

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