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.