1 Spice Cake Mix
2 c. grated zucchini
1 c. hot water
1/2 c. vegetable oil
Open dry cake mix and place in a mixing bowl. Add water, oil
and eggs and mix thoroughly. Add zucchini and mix until
incorporated. Spray two bread pans with
cooking spray and pour mix dividing it between the two
pans. Bake at 350 degrees for 40 minutes or until toothpick
inserted comes out clean.
1/2 Gallon Vinegar
1 ounce Orange Oil
1 Squirt Liquid Soap
Mix together in a clean gallon jug. Will not be as strong as Round Up but does not have a chemical base.
18 c. ground zucchini
1/2 c. lemon juice
3 c. sugar
1 (46 ox.) can of pineapple juice
Bring pineapple juice and sugar to a boil,
Add squash and simmer for 20 minutes
Pack and seal in hot jars and lids
Makes 12 pints of crushed pineapple
May be used as regular pineapple
12 c. Tomato Pulp (let set overnight take water off of pulp before processing)
7 c. Sugar
1/4 c. Lemon Juice
1 t. Cinnamon
1/2 t. Ginger
1/4 t. Ground Cloves
Bring all ingredients to a boil until thick. Stirring Frequently
Place in pint jars with one inch headspace and process in a water bath for 10 minutes.
1 Medium Summer Squash
1 Medium Zucchini
1 Small Onion
1 Bell Pepper or Banana Pepper
1 Can Cream of Chicken Soup
1 Cup Sour Cream
Slice thinly zucchini, summer squash, onion and pepper and layer into a baking dish. Mix together Sour Cream and Cream of Chicken Soup and mix thoroughly, Combine vegetables and cream mixture until evenly mixed. Bake at 350 degrees until squash is tender.
3 tablespoons unsalted butter
2 large onions, chopped (about 2 cups)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
4 cups peeled and diced butternut squash
1/2 cup heavy cream
8 slices bacon
6 slices of bacon, chopped into 1 inch pieces. (For vegetarian version, substitute 3 Tablespoons butter.)
2 celery stalks finely sliced
1 large carrot finely sliced
1 large onion chopped
2 cups chicken broth (For vegetarian version, substitute vegetable broth.)
2 teaspoons white vinegar
1 bottle amber or dark beer (12-16 oz)
1 teaspoon black pepper
4 large baking potatoes (like russet), cut into one inch cubes. leave unpeeled.
2 cups milk
salt to taste
2.5 Cups shredded MuBock (or sharp cheddar)
1/4 Cup fresh chopped flat parsley
In large heavy soup pot, cook bacon pieces over medium high heat until very crisp, stirring often. (Approx 5-7 minutes.) Transfer bacon with slotted spoon to paper towel lined plate.
Drain off bacon fat, leaving 3 Tablespoons in pot. (For vegetarian version, just start with 3 Tablespoons butter melted in pot.)Add celery, carrot and onion to pot, cook in oil until very soft, stirring often. (Approx 5-7 minutes.) Add chicken broth, beer, vinegar, pepper and potatoes to pot. Bring contents to a boil, then reduce to simmer. Cook approx 20 minutes, or until potatoes are soft.
Turn off heat. Add milk. Using an immersion blender, puree contents in pot. (Or puree in food processor and return to pot.) Add cheese, and stir by hand until cheese has melted into soup. If soup is too thick, add more milk or broth until at desired consistency. Add salt and pepper to taste.
Serve topped with crumbled bacon pieces and chopped parsley.
Prep + Cooking time = 1 hour.