Greensburg Daily News, Greensburg, IN


June 26, 2013

Homemakers readying for fair activities


Any questions about any fair items please call the Extension Office or call me.

Zucchini Pickles

2 lb. zucchini

1/2 lb. onion

1/4 c. salt

2 c. sugar

2 c. cider vinegar

1 trsp. celery seed

1 tsp. ground turmeric

1/2 tsp. prepared mustard

2 tsp. mustard seed

Wash zucchini. Slice thin. Peel and quarter onion. Slice thin. Cover the 2 vegetables withjwater. Add salt. Let stand 2 hours. Darin. Boil remaining ingredients together. Pour over zucchini. Let stand 2 hours. Bring mixture to boil. Cook 5 minutes. Pack in hot sterilized jars. Seal. Process for 30 minutes in water bath canner.

Tomato Pie

1 9-inch pie crust, unbaked


3/4 c. mayonnaise

1/2 c. shredded cheddar cheese

1/3 c. thinly sliced green onions

1 T. minced fresh oregano

1/2 tsp. ground coriander

salt and pepper to taste

10 medium tomatoes, cut into 1/4inch slices

4 sliced bacon cooked and crumbled

Fill pastry with pie weights or dried beans. Bake 20 to 25 min until bottom is lightly browned. Remove weights; bake 5 to 10 min. longer. Cool. In a bowl mix mayonnaise, cheese, onions and seasonings. Arrange 1/3 of tomatoes in crust; spread with 1.3 of mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon and bake 5 to 10 minutes longer. Let stand 10 minutes before serving.

Easy Banana Chip Cake

1 yellow cake mix

1 1/4 c. water

3 eggs

1/2 c. unsweetened applesauce

2 med. bananas, mashed

1 c. miniature chocolate chips

1/2 c. chpped walnuts

Combine cake mix, water, eggs and applesauce; beat on low for 30 seconds. Beat on med. for 2 min. Stir in bananas, chips and nuts. Bake in 10-influted tube pan coated with cooking spray and sprinkled with flour. Bake at 350 degrees for 40 to 50 min. Cool for 10 minutes before removing from pan.

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