Time 1h15m Yield 5-6 Pints Number Of Ingredients 8 Steps:
Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt. Let set for 1 hour and then drain. Mix other ingredients and bring to a hard boil Add vegetables and bring to boil again. Fill jars & put in water bath for 10 minutes.
Time 40m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Time 35m Yield 6 pints, 36 serving(s) Number Of Ingredients 9 Steps:
Combine squash and onion slices in a large enamel pot. If you want to make it extra pretty use a mandoline to slice them. Sprinkle with the salt. Stir to mix. Let stand 1 hour. Add water to a water bath canner and allow it to come to a boil while you complete the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them. Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don’t want to use Herculean strength here. Just like you would place the top back on the mayo jar. Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter. When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes. When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.
Time 1h5m Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Combine yellow squash, zucchini, butter, eggs, brown sugar, white sugar and vanilla in bowl and mix well. Add in remaining ingredients and combine until mixture is mixed and all ingredients are wet. Fold in nuts. Pour into greased 9X5 loaf pan and top with extra nuts (can sprinkle with cinnamon and sugar for added flavor). Bake for 45-50 minutes. Let cool 10 minutes and remove from pan.
Time 45m Yield 1 loaf. Number Of Ingredients 7 Steps:
In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.
Yield Makes 6 (1-pint) jars Number Of Ingredients 13 Steps:
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours. Sterilize jars and lids . Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes. Cut a lengthwise slit in each chile (don’t cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute. Drain jars upside down on a clean kitchen towel 1 minute, then invert. Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles. Seal, process, and store filled jars , boiling pickles in jars 20 minutes. Let pickles stand in jars at least 1 week for flavors to develop.
