|Preserving for All Seasons|
|by Anne Gardon|
With 75 full color photos, Anne Gardon demonstrates the easy art of making preserves with style.
Tip: Try mix zucchini for more results.
1 - 10 of 21 for jiffy mix zucchini
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Put zucchini, eggs, milk, ... fine. Pour in a bowl, add corn bread mix and mix real well. Put in a greased pan. Bake at 375 degrees for about 40 minutes.
Melt butter in ... for 3 minutes. Mix eggs with cornbread ... 45 minutes at 350 degrees. Sprinkle grated cheese over top while hot. Makes 10-12 servings.
Mix zucchini, Jello, sugar ... top, then drizzle 1/3 cup melted butter over. Bake at 350 degrees for 1 hour. Serve topped with ice cream or whipped topping.
Slice 1 zucchini into 1/4 inch ... (drain sausage) but use the dripping to saute the chopped onion and the zucchini slices. (I do all that in the microwave.)
If you don't have pumpkin spice mix use 1 teaspoon ... spice. Add carrot, zucchini, oil, 2 ... Cool on wire rack. To serve - sift powdered sugar if desired.
Mix all ingredients, pour into buttered casserole. Bake as on box or microwave, stirring every 3 minutes until done.
Try it with ... egg on top. Mix up cornbread according ... drain grease. Add zucchini and toss. Let ... don't care, try it with pancake syrup poured over it.
Combine all ingredients, adding zucchini last. Spread in ... 35 minutes or until brown. Cut into small squares for appetizers or large ones for side dish.
Mix all ingredients, bake at 350 degrees for 10-15 minutes.
Mix all ingredients in bowl. Pour in greased 9-inch pie plate. Bake at 350°F for 40 minutes. Serves 6.
Result Page: 1
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