lZucchini Dill Pickles

Sure enough we had a lot of zucchini this year and we make pretty good use of it.   Towards the end of the season when I knew it would soon freeze I picked finger sized zucchini and decided to make pickles out of them.  I love dill pickles so thought I would try it and I liked them.  Texture is just a bit different than cucumber pickles but the taste is great.   This recipe comes from Grandma's Gracious Goodness and is simply her dill pickles made from zucchini.  So if you have pickling cucumbers just use the same recipe for regular dill pickles.

For each quart of pickles, add 2 TB sugar to each bottle, a couple of sliced garlic buds, and put in the cucumbers, adding dill weed as you go.  One package of dill will do from4-6 quarts.  Boil together 5 C water, 3 C vinegar, 6 TB non-iodized salt and green food coloring if desired.   Pour boiling liquid over zucchini in bottles.  Wipe tops of bottles, place lids and caps on and tighten.    Water bath pickles for 10 to 15 minutes for a good seal.  Cool and store in a dark place.  Pickles will be ready to use in about three weeks.

Oat Focacia Sandwich

Aunt Cherrill sent me this recipe and I tried it and liked it.  Has kind of a sweet taste to it because of the molasses.  Clark didn't think it that special but it was fun to try.  I should have taken a picture before I cut it but that slipped right by me.

Oat Focacia Sandwich

5 1/2 C white flour
1 C quick cooking oats
2 pkg dry yeast
2 tsp salt
 2 1/4 C water
1/2 C molasses
1 TB butter1 egg slightly beaten
1 TB minced dry onion
1 tsp garlic salt
1 TB sesame seeds

In large bowl combine flour oats, yeast and salt.  In a sauce pan heat water, molasses and butter to 120 - 130 degrees.  Mix wet ingredients with dry ingredients and knead till smooth.   Press dough into greased 14 inch pizza pan and cover and let rise till double, about 30 minutes.  Brush with egg and sprinkle with onion, sesame seeds and garlic salt.  Bake at 350 degrees for 30 to 35 minutes, till golden.   Cool on a rack.  
Split loaf in half horizontally and spread with a mixture of 6 TBS mayo and 2 TBS mustard.  Add desired filling.  Suggested fillings are ham, cheese, lettuce, onion, green pepper and tomato, or roast beef slices, cheese, red onion, lettuce, tomatoes, etc.  Replace top of loaf and wrap in plastic wrap and refrigerate till ready to use.   Cut into wedges.   Serves 12