Zucchini Beef Bake
  • 4 small zucchini (about 1.5 pounds)
  • 1 lb. ground beef
  • ½ c chopped onion
  • 1½ c soft bread crumbs (2 slices)
  • ¾ t salt
  • ¼ t dried thyme, crushed
  • ⅓ t pepper
  • 4 T margarine
  • ¼ c all purpose flour
  • ½ t salt
  • 2 c milk
  • 1 c chunks of Velveeta
  • 1 T margarine, melted
  1. Wash and remove the ends of zucchini. Cut into ½ inch thick slices.
  2. Cook zucchini in boiling, salted water for 5 minutes or until tender. Drain.
  3. In skillet, cook ground beef and onion until meat is brown. Drain well.
  4. Stir in ½ c bread crumbs, ¾ t salt, thyme, and pepper.
  5. Remove from heat.
  6. In saucepan melt the 4 T butter.
  7. Blend in flour and remaining ½ t salt.
  8. Add milk all at once.
  9. Cook and stir until mixture thickens and bubbles.
  10. Add cheese, stirring until melted.
  11. Stir in meat mixture.
  12. Alternately layer meat and zucchini mixtures into casserole dish.
  13. Combine remaining bread crumbs with the 1 T melted margarine and sprinkle on top.
  14. Bake for 35 minutes at 350 degrees.


Zucchini Pickle Relish
We make a bunch of this and then can it in pint jars. Awesome relish!
  • 10 c zucchini, chopped
  • 4 c onions, chopped
  • 4 green peppers, chopped
  • ½ c salt
  • 2½ c white vinegar
  • 4½ c sugar
  • 1 t nutmeg
  • 1 t tumeric
  • 1 t cornstarch
  • 1 t celery seed
  1. Mix zucchini, onions, and green peppers.
  2. Add salt and let stand for a few hours.
  3. Drain and rinse in cold water.
  4. Heat vinegar, sugar, nutmeg, tumeric, cornstarch, and celery seed.
  5. Add vegetables and boil for 30 minutes.
  6. To can: Put in pint sized canning jars. Put jars in water bath and bring to a boil. Boil for 10 minutes and then remove jars.


Cucumbers and Onions
This is a great summer recipe to take to a party or picnic. Dan's grandmother made it frequently - it was always requested!
  • 4-5 large cucumbers
  • 1 onion
  • ¾ of a 16 oz. container of sour cream
  • 5 T sugar
  • 5 T lemon juice
  1. Peel cucumbers.
  2. Thinly slice cucumbers and onions, then sprinkle with 1 t salt and let sit for 2 hours.
  3. Drain, rinse well, and drain again.
  4. Mix remaining ingredients for dressing and add to cucumbers and onions.


Vegetable Soup
Good soup. I would suggest simmering the soup longer, maybe an hour on low to help really bring out the blend of flavors. Sometimes I like to modify recipes and the next time I make it I'm going to add cooked ground beef and stewed tomatoes. Let me know what you add!
  • 3 (14½ oz.) cans Vegetable Broth (or make your own from cubes)
  • ½ t dried basil leaves
  • 2 c shredded cabbage
  • 2 medium zucchini, cut in half length wise and sliced
  • 2 c green beans, 2 " long
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • ¼ c uncooked regular long grain rice (or use a small box of Uncle Ben's Seasoned long grain rice for added flavor)
  1. In a large soup kettle, mix everything except rice.
  2. Over medium heat, bring to a boil.
  3. Stir in rice.
  4. Cover, reduce heat to low, and cook 20 minutes or until rice is done.
Laurel Burger wrote to me and said she likes to add frozen peas, lima beans, fresh turnips, crushed tomatoes, and creamed corn to her vegetable soup. She also uses barley and pastina instead of the rice. Sounds great - Thanks for the suggestions Laurel!


Chicken and Potato Soup
This recipe is from one of our long-time employees here at the farm.
  • 2½ quarts chicken stock
  • 3 c dry white wine
  • 1 T tomato paste
  • 1½ t Worcestershire sauce
  • 2 t dried basil, or 1 c fresh basil
  • 3 medium potatoes, scrubbed, peeled, and cut into ½ in dice
  • 1-2 c peeled, seeded, and diced butternut squash
  • 1 T butter
  • 1 T corn oil
  • 2 large onions, diced
  • 1 large red bell pepper, diced
  • 1 fresh tomato, chopped and seeded if desired
  • ½ lb fresh green beans, cut into pieces
  • salt and pepper to taste
  • 1 T garlic oil or minced garlic
  • 1¼ to 2 c cooked chicken
  1. In a heavy soup pot, combine the chicken stock and wine and bring to a boil.
  2. Reduce heat and simmer.
  3. Whisk in tomato paste and Worcestershire sauce.
  4. Add basil and potatoes.
  5. Cover and let cook for 10 minutes.
  6. Uncover, and add butternut squash.
  7. Meanwhile, in a 9 in skillet, heat the butter and oil over medium heat.
  8. Add onion and sauté 3-4 minutes.
  9. Add bell pepper and stir fry 1 minute.
  10. Add tomato and toss vegetables until slightly softened, about 3 minutes.
  11. Place vegetables into stock mixture.
  12. De-glaze the skillet with a bit of the stock and add the skillet contents to the soup pot.
  13. Continue to simmer, covered, for 5 more minutes.
  14. Add green beans and cover again.
  15. Add basil, salt, pepper, garlic, and chicken.
  16. Continue cooking until squash and beans are tender, about 5 minutes, and it's ready to serve!