DILLED ZUCCHINI

Cut 2 unpared medium zucchini lengthwise in half. Cook, covered in 1 inch boiling salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. Makes 4 servings.

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DILLY GREEN TOMATOES

Select small, firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic, one hot red or green pepper and one head dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal.

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CREAMED CUCUMBERS

4 lg. cucumbers

1/2 to 1 pt. sour cream

5 tbsp. mayonnaise

1 to 1 1/2 c. water

1/4 c. vinegar

2 to 3 tbsp. sugar

1/4 c. cream

Onion slices (optional)


Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.

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CUCUMBER CHUNKS

10 cucumbers, cut into chunks

6 onions, sliced

1/2 c. salt

2 c. vinegar

2 c. water

1 tbsp. celery seed

1 tbsp. mustard seed

1 1/2 c. sugar

1 tsp. ginger 1 tsp. turmeric


Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain. Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture to fill each jar. Seal. Makes 6-8 pints.

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FRESH CUCUMBERS

6 c. fresh cucumbers

1 c. sweet pepper, sliced thin

2 onions (into rings)

1 tsp. salt

1 tsp. celery seed

2 c. sugar (I use 1 1/2) works fine

1 c. white vinegar


Mix all ingredients well. Refrigerate and let stand overnight.

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ZUCCHINI PARMESAN

4 c. thinly sliced zucchini

1 tbsp. water

1 tsp. salt

3 tbsp. grated parmesan cheese

1 sm. onion, chopped

2 tbsp. margarine

Freshly ground pepper


Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney

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FROM THE SPINACH PATCH OF STEPHEN VOUGHT

3/4 lb. bulk sausage (Jimmy Dean's)

1 (16 oz.) loaf frozen bread

1 (10 oz.) pkg. frozen chopped spinach

8 oz. shredded Mozzarella cheese


Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides
together, then seal ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes.

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FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

6 tbsp. olive oil

2 lbs. ripe tomatoes, peeled and chopped

3 tbsp. drained capers

2 tbsp. chopped anchovies

1 tbsp. chopped garlic

3/4 lb. med. shrimp, peeled

1/2 lb. sea scallops, halved

2 tbsp. chopped, pitted Kalamato olives

1 lb. fettuccine

Light red wine like a bezujolias or Garbaresco


Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.

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CANNED STEWED TOMATOES

About 30 tomatoes, scalded and cut up

3 green peppers, chopped

3 onions, chopped

6 stalks celery, chopped

2 tbsp. celery salt

4 tbsp. sugar

1 tsp. salt


(Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath.

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