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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (July 29, 2015)
6A COTTAGE GROVE SENTINEL July 29, 2015 Cook's Corner The daily special is—zucchini! BY BETTY KAISER For the Sentinel large heavy saucepan, mix the peppers with lemon juice and sugar. Bring to a soft boil, lower the heat and simmer about 1 hour until the relish thickens somewhat. Low heat is important; the relish burns easily. Stir frequently. The color should be a nice, darkish red. T his week’s column is dedicated to the prolifi c zucchini that are growing in our garden. As usual, all of this squash is taxing my ability to make it interesting and palatable on a daily basis. After all, you can only eat so much of anything—including my husband’s favorite stuffed zucchini dish. My simple recipe for it is below. The idea for this comfort food concoction was born of zucchini desperation in Ventura, Calif. during the 1980s. Chuck’s small gar- den plot kept turning out (and hiding) giant zucchini that were way too big to eat. The kids wouldn’t touch them, the neighbors turned them down and I was sick of them. What to do? At that time we were still in the restau- rant business and served daily specials. Tom Yononaka (our head cook) suggested that our green orbs would make a great lunch special. He steamed the zucchini, sliced it in half length wise, scooped out the seeds and stuffed it like a bell pepper with rice, onion, tomato sauce and ground meat fi ll- ing. The two halves were then tied together, baked and sliced to serve. It was a customer hit! I think we served it with buttered carrots and corn bread. There were never had any leftovers. Now, for the two of us, I use smaller zucchini, garnish the meat fi lling with a mixture of catsup and salsa, cover with foil and bake until hot in the oven. It’s certainly not gourmet, but it’s good! I’m including it with today’s recipes and a couple of relishes that I’m saving for when bell peppers are plentiful. Walter Gilgert’s Red Pepper and Zucchini Relish recipes are fair winners that I found in an old County Fair Cookbook. Gilgert’s mother was born in California in 1894 and was evidently quite the cook. She won blue ribbons with her recipes and 100 years later, in 1994, he was doing the same. Relishes are right up my alley. They are versatile and great to have on hand when company comes. Gilgert says in the cook- book that he uses the Red Pepper Relish on meat and chicken sandwiches. He also pours it over cream cheese, throws on some cocktail shrimp and has an appetizer to serve with crackers. He uses the zucchini relish in homemade Thousand-Island Dressing, mix- es it with mayonnaise for tartar sauce and adds it to potato salad and deviled eggs. One note: These are very old recipes and don’t come with processing instructions. They must be processed or refrigerated unless used immediately. Check your can- ner instructions and process accordingly or keep refrigerated. Now, I don’t know about you but I’m in- spired. Let’s get cooking! Last: Pack the hot relish in hot sterilized half-pint jars. Process according to your canner instructions unless refrigerating. When cool, wipe off the jars and store in a cool, dark place. GILGERT’S ZUCCHINI RELISH (Makes about 10 cups) STUFFED BAKED ZUCCHINI SPECIAL (Kaiser’s Country Diner) 2 large or several small zucchini 1 pound ground meat 1/2 cup onion, fi nely chopped 1/2 cup bell pepper, fi nely chopped 2 cups cooked rice 16 ounces tomato or spaghetti sauce 1 teaspoon basil Garlic salt and black pepper to taste Topping: combine salsa and catsup to make 1 cup (or more) Wash zucchini and put in oven on a foil lined baking dish. Add about 1/2 inch hot water. Cover and steam; turn after 15 minutes and cook until “al dente.” Remove from oven and cool. Slice in half length- wise; remove seeds and turn over to drain on paper towels. In the meantime, cook the rice. While it is cooking, brown the meat with onion and bell pepper. Drain. Add rice, sauce and seasonings. Spray a foil lined baking pan with non-stick spray. Put the zucchini cut side up and fi ll with stuffi ng. Spoon on topping, cover with foil and bake until hot and lightly brown. (This serves 4-6 people with leftovers) GILGERT’S RED PEPPER RELISH 12 large red peppers 1-1/2 teaspoons pickling salt 2 cups fresh lemon juice or white vinegar 3 cups sugar First: Remove the stems, seeds and ribs from the peppers. Run them through a food grinder. Put them in a non-aluminum bowl and toss with the salt. Let stand for 1 hour. TIMBER WANTED OR TIMBER LAND Excellent References S.W. Oregon Logger of the Year Dave Brink Logging Dave Sr. 503-910-3774 Or Dave Jr. 541-729-9845 (Before 7pm please) SAGINAW VINEYARD LIVE MUSIC EVERY FRIDAY NO COVER CHARGE 6-9pm Fri, July 31 .................... Cascade Rye, roots, pop, rock Fri, August 7th ................... Blue Valentines.....old rock Come join us for the Wine and Shine!!! 10 cups sliced zucchini 4 cups sliced yellow onion 5 tablespoons pickling salt 1 large green pepper, stemmed, seeded 1 large red pepper, stemmed, seeded 2-1/2 cups white vinegar 4-1/2 cups granulated sugar 1 teaspoon dry mustard 1 teaspoon turmeric 1 teaspoon celery salt 1/2 teaspoon black pepper 1 tablespoon cornstarch August 8th, 12-4pm ... Cars, Music, Wine, & Vendors! Open daily 11 am for complimentary tasting. 942-1364 • www.saginawvineyard.com Everyone Can Ride to Local and Metro Destinations First Part: Put the zucchini and onions through a meat grinder. Put them in a non- aluminum bowl and stir in the salt. Cover and refrigerate overnight. Next morning drain well, put in a large colander lined with cheesecloth, place in the sink and run cold water through the mixture. Drain again. This will get rid of most of the salt. Providing Public, Accessible Transportation to the Region Second Part: Grind the two peppers. (Two green would do but the red gives some spots of color and spicy fl avor.) 541.942.0456 Cottage Grove, OR 97424 www.southlanewheels.org Third Part: In a large kettle, combine the vegetables and remaining ingredients. Bring to a soft boil. Lower the heat and simmer 30 minutes, stirring frequently to avoid scorching. Place the hot relish in hot sterilized pint or half pint jars and seal. Process according to your canner instructions unless refrigerat- ing. After 24 hours, wipe off the cooled jars, wash the rings, replace and store in a cool, dark place. SOUTH LANE COUNTY FIRE & RESCUE SAVE MONEY. SAVE LIVES. Keep it simple and keep it seasonal! Bet- ty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are deli- cious, family oriented and easy to prepare. Contact her at 942-1317 or email bchatty@ bettykaiser.com Ground Ambulance Memberships $65 per year Ground Ambulance & Air Membership Second: Drain liquid from the peppers. In a Only I can change my life. No one can do it for me. Carol Burnett (1936 - ) $110 per year Call 541-942-4493 for info. FOR EMERGENCY DIAL 911 Serving South Lane County. W orship D irectory 6th & Gibbs Church of Christ 195 N. 6th St. • 541-942-3822 Pastor: Aaron Earlywine Youth & Families Pastor: Seth Bailey Services: 9am and 10:30am Christian Education Nursery for pre-k - 3rd Grade www.6thandgibbs.com Calvary Baptist Church 77873 S 6th St • 541-942-4290 Pastor: Riley Hendricks Sunday School: 9:45am Worship: 11:00am The Journey: Sunday 5:00pm Praying Thru Life: Wednesday 6:00pm Calvary Chapel Cottage Grove 1447 Hwy 99 (Village Plaza) 541-942-6842 Pastor: Jeff Smith Two Services on Sun: 9am & 10:45am Wednesday Service 6:45 pm Child Care 10:45am Service Only Youth Group Bible Study: Wed. 6:45 pm & Sat. 6 pm www.cgcalvary.org Cottage Grove Bible Church 1200 East Quincy Avenue 541-942-4771 Pastor:Bob Singer Worship 8:30am, 11am Sunday School:9:45am YouthGroup Mondays 6:30pm AWANA age 3-8th Grade, Wednesdays Sept-May, 6:30pm www.cgbible.org Cottage Grove Faith Center 33761 Row River Rd. • 541-942-4851 Lead Pastor: Isaac Hovet www.cg4.tv Sumer Schedule Sunday, Service - 10am Full Childrenʼs Ministry available Covered Bridge Nazarene Church 152 S. M St. 541-942-4422 Pastor: Cindy Slaymaker Sunday School: 9:30am Worship 10:30am Delight Valley Church of Christ Center for Spiritual Living Cottage 33087 Saginaw Rd. East 541-942-7711 Grove Pastor: Bob Friend 700 Gibbs Ave (Community Center) Two Services: Rev. Bobby Lee Meets Sunday 3:00 p.m. 9am - Classic in the Chapel 10:30am - Contemporary in the Info: 541-767-0182 (Mrs. “T”) Auditorium Church of Christ First Baptist Church 420 Monroe St • 541-942-8565 301 S 6th St 541-942-8242 Sunday Service: 10:30am Pastor: Steve Johnson Sunday School: 9:30am Worship: 11:00am Come Worship with us First Presbyterian Church 3rd and Adams St • 541-942-4479 Pastor: Rev. Bruce Cameron Worship: 10:00am Sunday School: 10:00am www.cgpresbynews.com Old Time Gospel Fellowship 103 S. 5th Street • 541-942-4999 Pastor: Herb Carson Sunday Service: 10:00am Sunday Bible Study: 6:00pm We sing the old time hymns. Grove Community Church 77820 Mosby Creek Rd. Cottage Grove, OR 97424 541-942-0123 Pastor: Bryan Parsons Worship: 10:30 a.m. Nursery: Infant - Pre-K Kidʼs Church: K to 5th grade Our Lady of Perpetual Help and St. Philip Benizi Catholic Churches 1025 N. 19th St. 541-942-3420 / 541-942-4712 Pastor: Roy L. Antunez, S.J. Euch. Liturgies; Sat. 5:30pm Sun. 10:30am St. Philip Benizi, Creswell: 552 Holbrock Lane • 541-895-8686 Sunday: 8:30am Hope Fellowship United Pentecostal Church 100 S. Gateway Blvd. • 541-942-2061 Pastor: Dave Bragg Worship: 11:00am Sunday Bible Study: 7:00pm Wednesday www.hopefellowshipupc.com “FINDING HOPE IN YOUR LIFE” Living Faith Assembly 467 S. 10th St. • 541-942-2612 Pastor Rulon Combs Sunday School All Ages 9am Worship & Childrenʼs Church 10:30 am “The Bridge” Sat Evening Service 6:00pm Youth 180 Mondays 5:30-8pm Childrenʼs Breakout Class: Wed. 6:30pm Non-Denominational Church of Christ 1041 Pennoyer Ave * 541-767-0447 Preachers: Tony Martin & Robert Evans Sunday Bible Study:10:00am Sunday Worship:10:50am & 5:30pm www.pennoyeravecoc.com St. Andrews Episcopal Church 1301 W. Main • 541-767-9050 Rev. Lawrence Crumb “Church with the fl ags.” Worship: Sunday 10:30am All Welcome Seventh-day Adventist Church 820 South 10th Street 541-942-5213 Pastor: Kevin Miller Bible Study: Saturday, 9:15 am Worship Service: Saturday, 10:40 am Mid-week Service: Wednesday, 1:00 pm Trinity Lutheran Church 6th & Quincy • 541-942-2373 Pastor: James L. Markus Sunday Worship 9:30am Adult Education 10:45am Comm. Kitchen Free Meal Tue & Thur 5:00pm TLC Groups trinitylutherancottagegrove.com United Methodist Church 334 Washington • 541-942-3033 Pastor:Lura Kidner-Miesen Worship: 10:30am Adult & Sunday School: 9:30am Comm. Dinner (Adults $5, Kids Free) Mon. 5-6:30pm cottagegroveumc.org “VICTORY” Country Church 913 S. 6th Street • 541-942-5913 Pastor: Barbara Dockery Worship Service: 10:00am Message: 11:00am “WE BELIEVE IN MIRACLES” Our Worship Directory is a weekly feature in the newspaper. If your congregation would like to be a part of this directory, please contact the Cottage Grove Sentinel at 541-942-3325.
