submitted by Eleanor Gendron- TOPS #VT121, Waits River
Makes about 4 quarts
(this recipe is not really in season now that it took me so long to get the newsletter done, but I am including it anyway before I forget I have it)
10 cups ground zucchini (seeded if the seeds are large and peeled only if peels are tough)
4 cups ground onion
3 green peppers, ground
3 red peppers, ground
Mix together with 5 tablespoons of salt and let stand overnight. In the morning, rinse and drain well.
Make a syrup of:
6 cups sugar
2 1/2 cups white vinegar
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon tumeric
Let mixture come to a boil; add vegetables and boil for 30 minutes. Put in jars.
Makes 8 servings
1/2 stick unsalted butter
1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Preheat oven to 350 degrees. Spray a bread pan with nonstick cooking spray. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey, and vanilla, and combine until smooth. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger, and allspice. Fold this mixture into the pumpkin mixture and combine until smooth. Pout into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Nutrition information per serving:
Calories 170 Fat 4 g Sat Fat 2 g
Cholesterol 37 mg Sodium 77 mg
Carbs 33 g Protein 3 g Fiber 1 g
Makes 12 (1/2 cup) servings
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2 inch pieces (about 8 cups)
1/3 cup maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
freshly ground pepper to taste
Preheat oven to 400 degrees. Arrange sweet potatoes in an even layer in a 9 x 13- inch glass baking dish. Combine maple syrup, butter, lemon juice, salt, and pepper in a small bowl. Pour the mixture over the sweet potatoes and toss to coat. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, about 45 to 50 minutes.
Nutrition information per serving:
Calories 96 Fat 2 g Sat Fat 1 g
Cholesterol 5 mg Carbs 19 g Protein 1 g
Sodium 118 mg Fiber 2 g
Exchanges: 1 1/2 starch, 1/2 fat
