If you read my blog yesterday, you saw that I've been a busy little "Martha" in the kitchen with some of my summer produce finds.
I thought today for Works For Me Wednesday, I'd share the recipes that I used to create the yummy stuff! These are not my own recipes; however for most of them, I've either changed them in a little way or goofed up to make them more my own.
Garden Salsa from my friend Sue
4 to 6 Tomatoes
2 White Onions
1 (8 oz) can of tomato sauce
1 (28 oz) cans of Ro-Tel Tomatoes
1 Jar of La Victoria Red Taco Sauce-Mild ( I used about 3/4 of the jar)
3 T Red Wine Vinegar
Chop up veggies and mix together with everything. this may be stored in the refrigerator for a couple of weeks.
'My improvisation 1 had only 10 oz cans of Ro-Tel so I used 1 can of mild and 1 can of original. The recipe called for Trappy's Red Devil Sauce instead of Taco Sauce, but I could not find it at the store.'
Fresh Refrigerator Pickles a combo recipe from my MIL and Cooks.com
3 Large Cucumbers
1 T Salt
2 tsp celery seeds
1/4 cup granulated sugar
1/2 cup white vinegar
Wash and scrub the cucumber. Slice into a medium bowl leaving peel on, about 1/8" thick. Remove skin from onion and wash under cold water. Finely chop the onion and add to cucumbers. Sprinkle with salt and celery seed (salt). Cover loosely with plastic wrap and set aside for 1 hour.
In small saucepan, bring vinegar to boil and then remove immediately from heat. Stir in sugar, stirring until dissolved. Allow to cool, then pour over cucumbers ( after they have been sitting for 1 hour and you have discarded the juice from the bowl)
'Mix well, cover and refrigerate for at least 24 hours before serving. I used mason jars to store them.
My improvison: I used two small containers of pickling cucumbers from the farmers market; I cut them into spears rather than slices. Because I did not have celery seeds on hand I used celery salt.
I also added a sprig or two of fresh dill to each jar. We were looking for more of dill taste than sweet. 1 tripled the recipe for 4 jars of pickles because of the type of cucumbers I was using and the size of the jar.
Chocolate Zucchini Bread from the Southmoreland B & B in Kansas City
3 lg eggs
1 cup oil
3 cups of grated Zucchini
2 tsp Vanilla
2 1/3 cups Flour
2 cups sugar
1/2 cup unsweeted Hershey cocoa
2 tsp salt
1 tsp cinnamon
2 tsp baking soda
1/4 tsp baking powder
Preheat oven to 350 degrees. Spray two medium loaf pans with Pam. In a large bowl, mix together the first 4 wet ingredients. In another large bowl, mix together the dry ingredients, then add them slowly to the wet ingredients and beat well. Pour mixture into greased loaf pans and bake for 45 to 55 minutes, or until toothpick inserted in the middle comes out clean.
I make no changes to this recipe. I will occasionally use a little more Zucchini, if that's what I have. I use one Pampered Chep Stone Loaf Pan and one Pyrex Loaf Pan. The Pyrex is done in about 47 minutes and the other is about 5-8 minutes behind. Store in Fridge for up to a week. Great for snacks, breakfast, whatever.
Hope you enjoy this summer produce using recipes. For more great WFMW ideas check out http://www.wearethatfamily.com/.