Thanks, y'all! Time and again, I ask for your help and you jump right in to offer it. I greatly appreciate all the advice and support you offered in response to my last post. I feel encouraged...and armed. With some great ideas. I've got book recommendations, recipes, and new approaches to try. Thank you!
First up from your suggestions was my Aunt Betty's idea for zucchini bread!
Just so you know, there truly is a good bit of zucchini in zucchini bread. (This was three zucchinis, but I think I can easily sneak in a fourth the next time I make this.)
Paul Deen's Zucchini Bread
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Next up are mini meatloafs, inspired by Holland. Wish me luck!
Then, I think I'll have to give J's children's ideas a shot: "Shark meat, no, DEER meat! & pickles & cheese!" and "Puppy water & ice cream." How could we go wrong?