The Kwixland Cookbook



COOKBOOK 7-14

DO Furniture is our sponsor of the "KWIXLAND COOKBOOK SHOW" PAGE, under the "community" tab, at "central mo info dot com"
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Vera Massey, Extension Canning expert, will be on KWIXland This Morning Wednesday, July 23rd, at 8:33am.

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how can you keep lettuce fresher, longer?
-LISTENER READ IN A BOOK, PLACE LETTUCE IN EMPTY CEREAL BAG AND IN A REFRIGERATOR
-ANOTHER LISTENER HAD A PLASTIC BASKET USED TO STEAM VEGETABLES AND PLACED THE HEAD OF LETTUCE IN THAT BASKET WITH WATER. KEPT LETTUCE FRESH IN THE REFRIGERATOR FOR WEEKS
-WRAP THE HEAD IN A PAPER TOWEL AND PLACE IN PLASTIC BAG IN THE REFRIGERATOR AND WILL PRESERVE FOR ANOTHER WEEK
-ANOTHER HAS A TUPPERWARE CONTAINER MADE FOR LETTUCE. TAKE CORE OUT.

how long can you keep 5 lb. bag of sugar and flour in the refrigerator? hasn't been opened
-LISTENER SAYS SHE DOESN'T PUT SUGAR IN THE FRIG AND KEEPS FOR A LONG TIME; SHE DOES PLACE FLOUR IN THE FREEZER AND IT HAS KEPT FOR OVER A YEAR

(request) need a Zucchini Bread recipe

"Zucchini Bread"

3 eggs
2 c. sugar
1 c. oil
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
2 c. finely chopped zucchini
1 c. grated carrots
2 1/2 c. flour
1 tsp. soda

Mix in the order given. Bake at 350, for 45 minutes. Makes 2 good sized loaf pans.

Hazel Downey, Moberly

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"Zucchini Cake"

2 c. flour
2 c. sugar
1 T. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. oil
2 tsp. vanilla
3 eggs
2 c. grated, unpeeled zucchini
1 c. chopped nuts, optional
1 c. raisins, optional

In a large bowl combine the first 9 ingredients. Mix well. Stir in remaining ingredients until barely mixed. Pour into greased 9 by 13 by 2 inch pan. Bake in pre-heated 350 oven for 50-60 minutes or until toothpick comes out clean. This cake keeps well. Refrigerates and freezes well, if not using the nuts and raisins

Donna Guthrie, Moberly

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"Summer Squash"

2 lbs. summer or zucchini squash, sliced
1/4 c. chopped onions
1 c. condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz) pkg. herb seasoned stuffing
1/2 c. butter or margarine, melted

Cook the squash and chopped onions in boiling salt water for 5 minutes. Drain. Combine the cream of chicken and sour cream. Add the carrots, then fold into the squash. Combine the herb seasoned stuffing and melted butter or margarine. Spread half the stuffing mixture in the bottom of a 12 by 7.5 by 2 inch baking dish. Top with the vegetable mixture. Sprinkle the remaining stuffing on top. Bake at 350 for 25-30 minutes.

from 3rd KWIX Cookbook (Arlene Grace submitted)




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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).