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Friday, April 30, 2021

Zipper Von Zalez wraps up the AtoZ challenge


Zipper, our German wire-haired pointer, loves to play Frisbee. After I throw it, she will "Hollywood," standing for a second holding that pose. 

Greenhouse update reveals the plant growth during the past month. Here are the end of March images:

And the end of April image:

The war with the deer continues. I have wrapped the grape vines in chicken and other wire to keep them away. I rescued a few clumps of grapes from last year's crop. 

Thank you for visiting my blog during this challenge. My regular programming includes a focus on thrifting, quilting, and reselling, and I post regularly and often. 

For those of you who have been following along, I have included recipes from the 1954 edition of The Escoffier Cook Book. Ending with a recipe from my recipe file:

Zucchini Pizza
1-1/2 lbs. zucchini
1/3 cup whole wheat flour
1 cup each shredded Mozzarella and shredded sharp Cheddar cheeses
2 eggs, slightly beaten
1/2 tsp. basic
1/4 tsp. salt
1/4 tsp. garlic salt

1 medium onion, chopped
1 (8 oz.) canned tomato sauce
2 tsp. oregano
1 green bell pepper, cut into thin strips
1/4 lbs. sliced mushrooms
1/3 cup grated Parmesan cheese

Shred zucchini (about 4 cups)l squeeze out any moisture. Mix with 1/2 cup each of Mozzarella and Cheddar cheeses, and eggs. Press into greased jelly roll pan, 10x15.

Bake at 350 degrees, 20-25 minutes until crust is dry and firn. 

Sprinkle salts in frying pan over medium heat; add ground beef, cook until crumbly. Add onion, cook until limp, discard fat. Stir in tomato sauce and oregano; spoon over zucchini crust. Arrange mushrooms and pepper strips on top; sprinkle with remaining cheeses. 

Bake at 350 degrees, 30 minutes until cheeses are bubbly.  Serves 6.

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