Zucchini, Cheddar & Chive Buttermilk Quick Bread

 

Zucchini, Cheddar & Chive Buttermilk Quick Bread:

2 cups Flour

2 Tbsp Sugar

1 1/2 tsp Baking Powder 

1/2 tsp Baking Soda

1 cup Buttermilk

1 Egg

1/4 cup melted Butter

1 cup shredded Cheddar Cheese 

2 Tbsp fresh Chives*

1 cup shredded Zucchini 

2 Tbsp melted Butter

1/4 cup shredded Cheddar Cheese 

Whisk the first 4 ingredients together in a mixing bowl.

In a separate bowl whisk together the Buttermilk, Egg and melted butter. Pour the Buttermilk mixture into the flour mixture and gently combine; do not over mix!

Stir in the Zucchini And chives.

Line a 9 x 5 bread pan with Parchment paper. Put the dough into the bread pan. Brush with melted butter. Sprinkle cheese on top. 

Bake at 350 for 1 hour or until toothpick inserted into the middle comes out clean.

Serve with your favorite soup, stew, chili,  pasta or casserole. Or use it to accompany your favorite hot dips. 

* 1 tsp dried chives can be used in place of fresh chives.

Creamy Carrot and Zucchini Soup with Ham

 

Creamy Carrot and Zucchini Soup with Ham:

1 Onion, diced

3 tbsp Butter

1/2 tsp Garlic cloves

1 lb fresh Mushrooms, sliced (optional)

1/4 cup Flour 

1- 2 cups cooked *Ham, cut into bite sized pieces 

2 cups Water

2 cups Milk

2-3 Carrots, Shredded

2 Medium Zucchini, Shredded 

1 tsp Clubhouse Italiano 

1 tbsp Chicken Bouillon Powder 

Salt and Pepper to taste

Shredded Cheddar or Parmesan Cheese, for garnishing

Melt butter in a large pot. Add onions, garlic and mushrooms. Saute for a few minutes on medium heat until onions are soft. Sprinkle in the flour, whisking it until smooth. Slowly add in the water, still whisking it in. Add remaining ingredients except the shredded Cheese. Bring to a boil; simmer for about 20 minutes. Ladle into a soup bowl and enjoy. Garnish each bowl with a small amount of your choice of Shredded Cheese. 

*Ham can be replaced with 1/2 lb fried Bacon

Beet Relish

 

Beet Relish:

-16 cups shredded Beets*(bake and peel prior to shredding)

-2 cups Vinegar 

-1 cup Water

-1 tbsp Pickling Salt 

-2 1/2 cups Sugar

-1/2 cup Flour 

- 1 tbsp dry Mustard 

- 1 cup Water

Put your baked and shredded beets into a large pot along with the vinegar, 1 cup of water and pickling salt. Bring to a boil on medium heat. 

In the meantime, combine the sugar, flour and dry mustard in a small mixing bowl. Gradually whisk in 1 cup of water. Once the mixture is smooth you can slowly add it to your beets, stirring it as you do so. Continue to stir and simmer until your beets relish has thickened. Remove from heat. Ladel into sterilised jars and process in a hot water bath for about 15 minutes. Remove from canner and allow your jars to cool on your countertop. A popping sound will indicate a proper seal.

 

This can be used as a condiment on your Hot Dogs, Hamburgers, Sandwiches, in wraps or as a side dish alongside your Thanksgiving or other holiday meals!

*I used about 7 lbs of beets to get my 16 cups shredded beets.

Cowboy Candy

Cowboy Candy:

2 cups Sugar

1/4 cup Clear Jel

2/3 cup Apple Cider Vinegar

2 Tbsp Mustard Seeds

1 tsp Garlic Powder

1/4 tsp Turmeric

1/4 tsp Celery Seed

1/4 tsp Paprika 

1 lb Jalepeno Peppers*, sliced

4-5 Jelly Jars (1/2 pints)

In a saucepan whisk together Sugar and Clear Jel. Add remaining ingredients except for the Jalepeno Peppers. Mix well and then bring to a boil on medium heat. Simmer 5 minutes. Remove from heat. Stir in sliced Jalepeno Peppers. Ladel into prepared jars; leaving about 1/2 inch head. Process in a hot water bath for 15 minutes. Remove from water. Set jars onto counter top and wait for the sweet sound of popping to indicate a seal.

Serve with cream cheese and crackers. Also good on Hamburgers, Hot Dogs, Sandwiches or as a topping on your Steak.

* Sweet Red or Orange Peppers can also be used in place of or combined with your Jalepeno Peppers.