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Recipes for fresh garden vegetables


6 c. ground cucumber
3 c. ground carrots
3 c. ground onion
3 lg. sweet green peppers
1 Tbs. salt
4 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Mix together cucumbers, carrots, onions, green peppers and salt. Let stand 2 hours and then drain through colander. Mix sugar, vinegar, mustard seed, celery seed and turmeric to the first mixture. Boil for ½ hour. Place in sterilized jars and seal immediately.


3-4 c. cooked squash
¾ c. melted stick butter
2 eggs
1 tsp. pepper
1 tsp. salt
1½ c. chopped onion
1 c. grated Cheddar cheese
1 can evaporated milk
2 c. crushed crackers

Grease a 9-inch Pyrex dish with butter, line bottom with crushed crackers. Rotate layers of squash, cheese, onions and crumbs. End up with cheese on top. Beat eggs, milk, butter, salt and pepper; pour over all. Bake uncovered at 375°F. for 40 minutes. Serves 6-8. ZUCCHINI BREAD

2 c. shredded zucchini
2 c. sugar
4 eggs
1 c. oil
1 tsp. vanill...

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