Recipes Included On This Page Zosha's Rosy Applesauce Zosha's Sunny Applesauce Zosha's Wake the Dead Applesauce Zucchini Hash Browns Zucchini Hash with Yogurt Sauce (WW) Zucchini Soup -- Diabetic Zucchini Soup With Cinnamon, Cumin and Buttermilk Zucchini-Spinach Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Zosha's Rosy Applesauce Recipe By : Deirdre Dee Serving Size : Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 pounds apples -- peeled cored and diced 6 ounces pineapple juice or substitute water 20 ounces crushed pineapple -- undrained 6 tablespoons sugar or 3 tablespoons fructose Dump and thoroughly mix everything into a large (5 quart or larger) crockpot. Cook on low for 9-10 hours. When done, taste for sweetness. Add additional sugar or fructose while still hot. Mash with potato masher or if you want a smooth applesauce, puree in the blender. Pack and freeze or pack into sterilized canning jars and process in boiling water bath for 15 minutes. Description : "A very pretty rosy color - why it turns this color I have no idea (maybe a chemist could tell me!)" S(formatted for MasterCook): "by Deirdre Dee (zosha)" NOTES : I find that 6 tablespoons sugar is too little, but 12 tablespoons (3/4 cup) is too much. You will need to experiment on how much sugar is needed. Contributed to the FareShare Gazette by Deirdre; 22 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2944 Calories; 14g Fat (3.9% calories from fat); 10g Protein; 761g Carbohydrate; 105g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 45 Fruit; 5 Other Carbohydrates. * Exported from MasterCook * Zosha's Sunny Applesauce Recipe By :Deirdre Dee Serving Size : Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 pounds apples -- peeled, cored and diced 6 ounces orange juice concentrate 6 ounces water 6 tablespoons sugar or 3 tablespoons fructose Put everything in large (5-quart or larger crockpot); stir so that everything is thoroughly mixed and cook on low for 9-10 hours. When done, taste. If you would like more sugar add while the applesauce is still hot. Mash with potato masher or if you like, puree in blender. Pack in sterilized pint jars and process in hot water bath for 15 minutes OR pack in freezer bags and freeze. Description : "The orange juice helps to keep the apple color but the taste stays in the background" S(formatted for MasterCook): "by Deirdre Dee (zosha)" Yield : "6 pints" NOTES : This is my "basic" applesauce, it has a pretty color and has won me several blue ribbons. I recently started making this in the crockpot which has simplified my life considerably (put in on before I go to work & put it into the fridge when I get home and process when I have the time. If you want a more intense orange flavor then use a 12 oz can of condensed orange juice and no water. For other flavor varieties try different flavors of frozen juices such as cranberry (but not white grape juice). To give as a gift tie a perky bow around the lid. I generally make an assortment of Sunny, Rosy & Wake-the-Dead applesauces to give. A blend of the following apples: Empire, Criterion, Cortland, Pippin, Jonamac, Cameo, Granny Smith. Contributed to the FareShare Gazette by Deirdre; 22 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zosha's Wake the Dead Applesauce Recipe By : Deirdre Dee Serving Size : Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 pounds apples -- peeled diced and cored 50 pieces Brachs cinnamon disks 1/2 cup lemon juice 1 cup water sugar -- to taste (optional) Cinnamon oil or flavoring -- to taste (optional) red hot sauce -- (such as Tabasco) to taste -- optional Peel, core and fine dice apples; put in crockpot with water, lemon juice and candy (cinnamon disks). Cook on low for 8-9 hours Mash with potato masher and taste. Add sugar (very sparingly as there is sugar in the candy), cinnamon oil/flavoring and red hot sauce. If you want a smoother applesauce process in a blender or food processor. Put up in 1 cup or pint canning jars and process in boiling water bath for 15 minutes. Description : "Very pretty, very pink. If you add the hot sauce it is similar in taste to hot pepper jelly." S(formatted for MasterCook): "by Deirdre Dee (zosha)" NOTES : Nice in baskets with Rosy and Sunny applesauce as a gift (buy baskets from the 2nd hand store for 50 cents to $1 in cost). Contributed to the FareShare Gazette by Deirdre; 22 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2248 Calories; 13g Fat (4.8% calories from fat); 8g Protein; 584g Carbohydrate; 102g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 38 1/2 Fruit. * Exported from MasterCook * Zucchini Hash Browns Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 garlic cloves -- finely chopped 1 cup chopped red onion 1 teaspoon thyme 1 tablespoon basil 4 medium zucchinis -- grated Salt and pepper 1/4 cup chopped parsley 1/2 cup black olives -- chopped 1/2 cup whole wheat pastry flour 3 tablespoons grated Parmesan cheese 4 eggs -- separated [or egg substitute] In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste and add salt and pepper as you like. When you've gotten the flavor you like, add the parsley and olives. Taste again to see what the parsley and olives have done to your flavoring and adjust if necessary. Set aside. In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Serve these with fresh tomatoes or salsa. Source : "Chet's Recipes at chetaday.com" NOTES : If you're tired of hash brown potatoes, give this unusual recipe a try. Great for breakfast, lunch or dinner. Contributed to the FareShare Gazette by Chupa; 5 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 7g Fat (68.4% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 184mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Zucchini Hash with Yogurt Sauce (WW) Recipe By : Weight Watchers New 365 Day Menu Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups plain nonfat yogurt 1/2 cup minced fresh mint leaves 1/4 cup minced scallions 2 cups shredded zucchini 5 ounces all-purpose potato -- pared and shredded 3 ounces feta cheese -- crumbled 1/2 cup shredded carrot 1/2 cup grated onion 3 tablespoons all-purpose flour 1 egg white 1/2 teaspoon salt 1/2 teaspoon dried oregano leaves 1 tablespoon + 1 teaspoon olive oil In small bowl, combine yogurt, 1/3 cup of the mint and the scallions; refrigerate, covered, until chilled. Meanwhile, in large bowl, combine zucchini, potato, cheese, carrot, onion, flour, egg white, salt, oregano and remaining mint. In large nonstick skillet, heat oil; spread evenly to coat bottom of skillet. Add zucchini mixture, pressing with back of wooden spoon to form a large pancake. Cook over medium-low heat 15 minutes, until bottom of pancake is crusty; with spatula, turn pancake over. Cook 10 minutes longer, until golden brown. Divide zucchini pancake evenly among 4 plates; serve each portion with an equal amount of yogurt mixture. Makes 4 servings . Serving (3/4 Cup Zucchini Mixture, 6 Tablespoons Yogurt Mixture) Provides : 1/2 Milk, 1 Fat, 1 3/4 Vegetables, 1 Protein, 1/2 Bread, 5 Optional Calories. Copyright : "© Weight Watchers International, Inc" Contributed to the FareShare Gazette by Chupa; 12 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 5g Fat (23.9% calories from fat); 11g Protein; 24g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 594mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Zucchini Soup -- Diabetic Recipe By :"The Art of Cooking for the Diabetic" Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small zucchini -- cleaned and sliced thinly 1 tablespoon margarine 2 tablespoons onion -- chopped finely 1 garlic clove -- crushed 2 tablespoons water 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 cup skin milk 1 3/4 cups chicken broth Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini. Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE Cuisine : "Diabetic" Contributed to the FareShare Gazette by Chupa; 5 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (68.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 634mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Zucchini Soup With Cinnamon, Cumin and Buttermilk Recipe By :Vegetarian Times, September 2002 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups vegetable stock 1 pound zucchini -- ends trimmed and cut into chunks 1 tablespoon olive oil 1 cup chopped onion 1/2 teaspoon minced seeded Serrano chile -- or to taste 1/2 teaspoon fennel seed 1/2 teaspoon ground cinnamon 1 teaspoon ground cumin 1 1/2 cups buttermilk Sea salt -- to taste Freshly-ground black pepper -- to taste Chopped fresh coriander -- or mint and lime or lemon juice -- for garnish Place broth in large saucepan and bring to a boil over medium heat. Add zucchini; reduce heat to low and cook, covered, for 4 to 5 minutes or until zucchini is barely tender and still bright green. Remove from heat and cool. Meanwhile, heat olive oil over medium heat in nonstick skillet. Add onion, chile, fennel, cinnamon and cumin and cook, stirring often, until onion is soft. Place both mixtures into food processor and pulse until well chopped but textured. Pour into bowl, stir in buttermilk and season to taste with salt and pepper. Chill for at least 2 hours. Serve garnished with sprinkling of fresh coriander and lime juice to taste. Wine Suggestions: The tart buttermilk, fresh herbs and spices would go best with a crisp, clean, chilled white wine with similar flavors such as a Sauvignon Blanc, Roussane or Marsanne. Italian whites, such as Pinot Grigio and Spanish whites, such as Albarino, would also work. Comments : Bolster this simple soup's flavors by adding vegetables such as sautéed mushrooms, sweet peas or corn. Source : "Mad's Recipe Emporium" Contributed to the FareShare Gazette by Chupa; 4 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 7g Fat (29.9% calories from fat); 9g Protein; 28g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 1118mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Zucchini-Spinach Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 zucchini cut into 1/4-inch thick circles 1 bunch spinach -- washed and dried 1 tablespoon oil 2 onions -- diced 3 potatoes -- cubed 6 cups vegetable broth 1 tablespoon kosher salt 1/4 teaspoon pepper Heat oil in a 3-quart saucepan. Add onions and cook for 6 to 8 minutes. Add zucchini, potatoes and vegetable broth; bring to a boil, reduce heat, and simmer for 35 minutes. Add spinach, salt and pepper; cook 5 minutes more. Place half of the soup in blender or food processor and puree. Repeat with the other half. Reheat if needed and serve. Copyright: "© 1995 Cole Group, Inc." Yield : "7 cups" Contributed to the FareShare Gazette by Chupa; 12 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 6g Fat (21.5% calories from fat); 9g Protein; 44g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 2578mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

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