Freezing Zucchini

I found these pictures of last years zucchini harvest and realized they never were posted.  Freezing zucchini is so simple and it is nice to have for breads and cakes in the winter.  I like to choose the small zucchini before the seeds get too big, but if they do get bigger I just cut them in 1/2 and scoop out those seeds and then shred them.

This year I can't take credit for doing all the garden preserving myself.  The kids have been a great help with everything from picking, cleaning, shredding, slicing, and processing.  To start, wash your zucchini and cut off the ends.  You can either shred the zucchini by hand using a grater or (the much easier way) cut pieces to fit in a food processor.

Since we have a large amount to freeze every year we just keep shredding and fill up some canners or large containers until they are all shredded.  *Don't forget that you can also chop zucchini into chunks and freeze them for soups and stews, etc.*  At this point some people will blanch the zucchini for a couple minutes and cool before they freeze it.  I have never blanched zucchini and it still freezes very well.

Spoon zucchini into freezer bags.  I do a quantity of two cups per bag as many recipes that I have call for this amount.  Lay the bag on the table or counter and press your hand from bottom to top to remove as much air from the bag as possible.  Seal, label and freeze!

Foolproof Gravy

This is the gravy that I make with turkey for Thanksgiving or with chicken.  It really is super easy and delicious!


INGREDIENTS NEEDED:

Drippings from 1 roasted turkey or chicken
1/2 to 1 cup turkey or chicken broth
1/4 cup plus 1 tablespoon all-purpose flour
1/2 cup milk
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning
1/8 teaspooon white pepper

DIRECTIONS:

Pour drippings into a 2-cup measuring cup.  Skim and discard fat.  Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil.
In a small bowl, combine flour and milk until smooth.  Gradually stir into the drippings mixture.  Stir in the bouillon granules, poultry seasoning and white pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Pork Chops with Scalloped Potatoes

This is one of Joseph's favorite meals. It only takes these few ingredients. Try it. I think you will like it too.

While I am getting ready to make the rest of the dish I start by browning the pork chops in small amount of vegetable oil just until slightly brown. Remove from heat and sprinkle both sides with Lawry's Seasoned Salt. Keep warm while the last ones are frying.

In the meantime, layer potatoes (I use about 9 medium) and sliced onion in greased 9x13. Should look something like this..

Then I melt the butter in a small pan,

quickly whisk in the flour, salt and pepper. (I mix this before I begin the dish)

It should look like this.

Pour the chicken broth (I used 2 cups water with 2 teaspoons bouillon) and stir for 1 minute.

It will look like this at first and once it is coming to a boil it will get thick...

and look like this.

Pour over potatoes and onion.

Cover with the bouillon mixture evenly.

Lay the pork chops on top.

Cover with tin foil and cook at 350 degrees for one hour.
Uncover and bake for 30 more minutes or until potatoes are tender.

Done!


Pork Chops with Scalloped Potatoes

3 Tablespoons butter or margarine
3 Tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 can (14.5 ounce) chicken broth
6 rib or loin pork chops about 3/4 inch thick
2 Tablespoons vegetable oil
Lawry's Season Salt
6 cups thinly sliced potatoes
1 small onion, sliced

Directions:

In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside. In a skillet, brown pork chops in oil; season to taste with Lawry's Season Salt. In a greased 9x13 dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender.

6 servings

Orange Cottage Cheese Salad

Orange Cottage Cheese Salad


1 large container small curd cottage cheese
1 small orange jello
1 small can crushed pineapple, drained
1 small can mandarin oranges, drained
1-12 ounce coolwhip, thawed


Directions:
Mix cottage cheese and jello until jello is dissolved.  Add fruits and fold in cool whip.

Yummy Frosting

This is a very good frosting for cakes, cream puffs, etc.

YUMMY FROSTING

2 cups milk
2 small vanilla pudding
1-8ounce cream cheese, softened
1-8ounce coolwhip

Beat milk and pudding. Add cream cheese and beat until smoooth. Fold in coolwhip.

*We also use chocolate pudding in place of the vanilla.*

Snickers Apple Salad

1- 20 ounce can crushed pineapple
4-5 medium-sized granny smith apples, chopped
10 miniature snickers candy bars
8 ounces coolwhip

Drain pineapple and float apples in pineapple juice. Mix pineapple and candy bars. Drain apples and fold into salad with coolwhip.

Sirloin Tip Beef Roast

We tried this new roast recipe and liked it.

SIRLOIN TIP BEEF ROAST

3 pound sirloin tip roast
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon ketchup
1 teaspoon worcestershire
1/2 cup beef broth

Put roast in crockpot. Mix the remaining ingredients and pour over roast. Cook on low for 8-10 hours.