Posted on 07/01/2025 5:32:22 AM PDT by Diana in Wisconsin
I wasn’t getting ANY green zucchini. My yellow zukes were producing just fine.
I dug around under there the other day - ONE baseball bat-sized green zuke! She’d been putting ALL of her energy into THAT - The Mother Ship, LOL!
So, Zucchini Bread it is! Don’t think I won’t use you, Missy! ;)
Re: Kitchen Aid
They really outdid themselves when they came up with this recipe. An ex-Amish lady that I watch on, ‘The You Tube’ says this is the best bread she’s ever made for her family - since she left The Life and now has access to electricity and a stand mixer! ;)
It’s not my Grandma’s Bread, but it’s pretty darn close!
https://www.kitchenaid.com/pinch-of-help/stand-mixers/tips-for-making-bread-with-stand-mixer.html
I learned to make the Betty Crocker ‘Casserole Bread’ decades ago. Always a good one to add cheese and herbs to as well.
https://www.recipelink.com/recipes/cheese-casserole-bread-betty-crocker-1986-016777
P.S. They have NOT updated, ‘The Recipe Link’ site in any way since the 1990’s, but the recipes are always spot on.
Printed! That looks really good!
I have had a hard time finding Orzo by me - no idea why - but I see you can substitute Ditalini which I like to use in homemade soups that call for some pasta.
Also - the dry Tortellini. There used to be a few brands of that, but I can no longer find it locally. The fresh/frozen refrigerated Tortellini is obscenely overpriced.
First World Problems.
LOL! I call them "volunteers!" I have single canes of raspberries here and there from birds eating the berries and "planting" the seeds from the air!
I live in the 2nd world I guess because tortellini is the only one of the three I’ve heard of
Something different- deep fried deviled eggs! Lots if recipes out there, all pretty similar for coating (flour, egg, panko). I’ll bet deep fried deviled eggs would cause a stir at a church potluck! 😁
https://www.foodfaithfitness.com/deep-fried-deviled-eggs-recipe/
You gotta get out of the Compound more often, Boy! ;)
Beau is always amazed at all the fancy names for Pasta, too. ‘Why can’t they call it all ‘Spaghetti’ and be DONE with it?!’
The Origins of Pasta Names: Unraveling the Mystery Behind the World’s Favorite Dish
“Pasta, a staple of Italian cuisine, has been a beloved dish around the world for centuries. With its rich flavors, diverse textures, and endless varieties, it’s no wonder why pasta has become a favorite among foodies and casual diners alike. But have you ever stopped to think about what gives pasta its name? From spaghetti to fettuccine, and from linguine to rigatoni, each type of pasta has a unique name that reflects its history, shape, and cultural significance.”
https://kitchenjournal.net/what-gives-pasta-its-name/
Jeremiah 29:11
Even if those 'plans' are nothing more than an overwhelming abundance of cucumbers, God? Really? LOL!
Waiting on the FOG to clear, then I'm going to mow, fix the 'Bread & Butter Pickle Disaster' and re-can them into FILLING UP each jar, and get cracking on the 'Jalapeno Pickle Relish' for the guys up at Bear Camp. Also have a monster sized Zucchini to shred and will make 'Zucchini Bread' that can go into the freezer.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.