Wednesday, August 5, 2009


I was talking with some one today about their plum tree. They have too many plums and are looking for ideas. The spicy plum sauce recipe that I mentioned as an idea is on page 80 of the Ball Blue Book called plum sauce. When canning at home please follow the Ball blue book or information given out by an extension service. The national center for home preservation looks like the best one for information. Home canning is not a DIY project. Food safety is extremely important.

stuffed zucchini

stuffed zucchini
Originally uploaded by Mary Anne Thygesen
Zucchini Stuffed with Rice and Cheese

3 cups cooked brown rice, 1 cup raw

1 can nibblets corn or two cups corn kernels

1 cup diced or grated zucchini

2 cups grated sharp cheddar cheese

1 ½ low fat milk

½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white pepper

Enough hollowed out zucchinis to fill two casseroles.

Place zucchinis in casseroles

Heat oven to 350 F

In a large mixing bowl combine the rice, cheese and vegetables.

Stir the seasonings into the milk. Pour the milk over the rice mixture, blending well.

Scoop rice mixture into hollowed out zucchinis. Place casseroles full of stuffed zucchinis into oven. Bake for one hour in 350 F oven.

This recipe can be halved.

As is this recipe is gluten free and vegetarian. To make vegan, minor changes of substituting vegan cheese and milk type product.