Recipes Weeks 5 and 6

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	Recipes Weeks Five and SIx
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Week 5 ---- ZUCCHINI, GREEN PEPPERS Zucchini Bread • 2 cups shredded raw zucchini • 3 eggs • 1 3/4 cups sugar • 1 cup vegetable oil • 2 cups flour • 1/4 teaspoon baking powder • 2 teaspoons baking soda • 2 teaspoons cinnamon • 1 teaspoon salt • 2 teaspoons vanilla • 1 cup chopped walnuts Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts. Mix together by hand. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350° F. TUNA STUFFED GREEN PEPPERS Prepare 4 green peppers for stuffing. Soak 2 slices of white bread (trim crust) in 1/3 cup milk and mash until smooth. Flake 1 can of undrained tuna fish, mix with bread. Add 6 chopped olives and 1/4 teaspoon salt to fish mixture. Stuff peppers and arrange in upright position in well greased casserole. Cover and bake for 1 hour in a 350 degree oven. Stuffed Green Peppers (6) STUFFING: 1 1/2-2 lb. ground meat 1/2 c. grated onions 1 c. raw rice 1/2 c. finely chopped celery 3 eggs 1 tsp. salt 1 tbsp. pepper 1/2 c. bread crumbs 1 c. tomato juice & milk to make quite moist SAUCE: 4 c. tomato soup 1 c. tomato juice 1 c. tomato sauce Remove tops, membranes and seeds from peppers. Mix all ingredients for stuffing and fill peppers. If any mixture remains form into 2 inch balls and place all in baking dish or small roaster pan. Cover with sauce. Spoon sauce over peppers during baking period. Bake 2 1/2 hours at 325 degrees. Serves 6-8.
		WEEK 6 --- OKRA Fried Okra Recipe from Telephone Pioneers Cookbook - Mississippi Chapter Serves 4 to 6. • 1 pound okra • 1/2 teaspoon salt • 1 1/2 cups buttermilk • 2 cups self-rising cornmeal • vegetable oil Wash okra and drain well. Remove tip and stem end; cut okra into 1/2 inch slices. Sprinkle okra with salt; add buttermilk, stirring until well coated. Let stand at least 15 minutes; then drain okra well. Dredge in corn meal. Deep fry okra in hot oil at 375F until golden brown; drain on paper towels. Okra Sidelights • 1 pound fresh okra • 1 can stewed tomatoes • 1 green bell pepper -- chopped • 3 tablespoons fresh onions -- chopped Wash and place okra in pan with sufficient water to boil for 5 minutes. Drain water; add stewed tomatoes, bell pepper, and onion. Combine all ingredients with the okra and simmer another 15 minutes. Salt, if desired, to taste. Microwave Okra Succotash • 1 small onion -- 1/4" dice • 2 medium tomatoes -- coarsely chopped • 1/4 teaspoon ground cumin • 1/2 teaspoon turmeric • 1 teaspoon mustard seed • 1/2 teaspoon chili powder • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons peanut oil or vegetable oil • 1 pound fresh okra, stemmed, sliced -- 1/2" rounds • 2 medium red or white potatoes, scrubbed -- 1/4" dice • 1 1/2 cups corn kernels • 1 tablespoon cilantro leaves In a large dish combine the onion, tomatoes, cumin, turmeric, mustard seed, chili powder, salt, pepper, and oil. Microwave, uncovered, on HIGH for 5 minutes, or until steaming. Add the okra, potatoes, and corn and stir to mix. Cover the dish and microwave on HIGH for 10 minutes, or until the potatoes are tender. Sprinkle the cilantro over the top and serve right away, at room temperature, or chilled. Frozen okra not recommended for this recipe. The Well-Filled Microwave