Backyard Poultry Forum

It is a flour based mix, that is often used to make pancakes. I don't use it for much so I will have a look at it when I shop next. It may be like self raising flour. I might try to google it an see if I can give you and answer.

Here we go, this will answer your question.
http://en.wikipedia.org/wiki/Bisquick

Well whatever you decide to do just keep picking those zucchinis off the plant so that it keeps producing more. If you leave too many big ones on there then the bushes will slow their production rate.

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Sphynx cats, Call ducks, laying hens.

Ahh thanks, coopslave. I hadn't thought of google!

NellyG

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NellyG ........................

I can't wait to see what these rogue zinnis go like. At the moment my little plants only have 2 or 3 leaves on them, hard to envisage monster zeppelins or anything at all, as I have never grown them before so it's all new to me.

Bisquick....Crisco.....

Copied this from a blog:

Bisquick substitute
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon Crisco

Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.
Unlike real Bisquick, this has to be stored in the fridge — which makes it less convenient than the real-deal, but it works in a pinch. It is also good if you’re concerned about all the weird ingredients found in Bisquick. (Haha, I know…)

Crisco is a Brandname for solid vegetable shortening, but elsewhere it says that butter can be used instead.

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Richness is when you need no more..... author unknown

Thanks for that chiquita!

NellyG

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NellyG ........................

I'm just compiling a few zucchini recipes for the local garden club magazine. If anyone's interested I'm happy to email the pages as an attachment. So far there's zucchini pickle, zucchini pikelets, zucchini jam and stuffed zucchinis.
Cheers,
Judy

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Devoted Mum to my Australorp Bantam brood.

Yes judy, I would be very interested, my plants have finally decided to take off.

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Richness is when you need no more..... author unknown

Zucchini Slice Pickle from Jenny Gibbs
1Kg Small zucchini
2 med Onions, peeled
¼ cup Salt
2¼ cups White vinegar
1 cup Sugar
2 teas Celery seed
1 teas Mustard seed
1 teas Turmeric
½ teas Dry mustard

Wash zucchini, trim ends and slice very thinly (a potato peeler is good). Slice onions into small pieces. Place zucchini and onion pieces in a bowl, cover with water and gently stir in salt. Leave for one (1) hour.

Combine vinegar, sugar, celery seeds, mustard seeds, turmeric and mustard in stainless-steel saucepan, bring to the boil stirring constantly to prevent sugar from burning.

Add zucchini and onion mixture to vinegar mix and let stand for one (1) hour.

Bring to the boil, reduce heat and simmer for three (3) minutes. Spoon into warm, sterilized jars to within 1cm from top and seal immediately.


Zucchini Pikelets from Michael Aland (Judy’s son-in-law)
8 small zucchini (or equivalent) grated
1 large onion grated, 3 large eggs
1 teaspoon salt, Pepper to taste
1 tablespoon baking powder, ½ cup flour
Salt the grated zucchini and leave for 10 minutes. Squeeze out the fluid – press through strainer until as dry as possible. Mix together with remaining ingredients to form a thick batter. Spoon into hot, lightly oiled pan and fry till golden brown on both sides. Serve warm or cold with sweet chili sauce or mayo and salad, or as a side vegetable.

Stuffed Zucchinis from Alan and Carol Edlin
6 Medium zucchinis, 200g bacon finely chopped, 2 tomatoes chopped,1 stick celery finely chopped, seasoning to taste, 60g cottage cheese, reduced fat cheese grated. Slice the zucchinis in half long ways. Scoop out the seeds and flesh. Sauté bacon until partly cooked. Add remaining ingredients except cottage cheese and simmer for 5 minutes. Fold in cottage cheese to mixture then spoon mixture into the zucchinis and place on a non stick tray. Top with grated cheese and bake at 200c for 30 minutes or until tender.

Zucchini Jam
from Nunawading Community Gardens Co-op
450g zucchini peeled and diced, 450g sugar, 20g root ginger,
grated rind and juice one lemon.
Put zucchini in preserving pan with an equal amount of sugar. Leave standing 24 hours (for sugar to draw out water). Bruise ginger by banging with heavy object and tie in a bag, to place in zucchini mix. Add lemon juice to mixture. Cook slowly until all sugar dissolves and then bring to boil. Remove any scum and add grated lemon rind. Boil until jam will set when tested.

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Devoted Mum to my Australorp Bantam brood.

Thank you so much Judy, they all are yummy and I especially like the preserving recipes.

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Richness is when you need no more..... author unknown

This thread has me PMSL, I to have zucchini, the seeds were carefully sown in the greenhouse, then I had half a pky left over and decided to sow in-situ.
Now I have about 10 plants all competing with each other on who can produce the fastest plants, I nervously go out each day swearing to pick before they become large monsters!

I will be making lots of chocolate cakes with them and egg slices, stir frys and some soup to freeze for Autumn. 1 cake in this house take approximately 1/2 day to be eaten so I think I can manage them.

Would you like to share your cake recipe?

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Devoted Mum to my Australorp Bantam brood.

Judy - please feel free to add any of the recipes I have put up to your page if you want.

NellyG

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NellyG ........................

Loving chocolate as I do (doesn't everyone?) I take the opportunity to make zucchini and chocolate cake. If you google it, you'll find lots of recipes but if you want I'll post mine tonight after work. Naturally it makes the most of the eggs from the chooks as well as the zucchini that grow from the chook poo

HERE ARE SOME MORE!

Zucchini Salad Kate Norman

Combine: 3 lb / 1 ½ kg zucchini with
1 onion
1 capsicum
1 tablespoon salt.
Cover with ice and leave for 3 to 4 hours.
Drain well.
Boil 2 cups of vinegar with two cups of sugar, plus 1 dessertspoon mustard, 1 dessertspoon celery salt, 1 dessertspoon turmeric.
Cook 250 g shell pasta. Drain.
Combine all ingredients and heat to near boiling.
Add 1 can red kidney beans.

Bottle while hot into screw top jars.
Keep in fridge.
A great salad addition.

Curried Zucchini Relish Kate Norman
500 g zucchini
2 sticks celery
1 red pepper
3 onions
¼ cup salt
1 ½ cups white vinegar
1 kg peeled tomatoes
2 cups sugar
2 tablespoons flour
¼ cup water
2 level tablespoons mustard powder
1 tablespoon curry powder
Chop and combine vegetables, except tomatoes, in a bowl. Cover with cold water and salt. Leave overnight.
Next day, drain well, rinse and drain again. Combine with vinegar in a large pot, bring to boil, cook about 10 minutes.
Add tomatoes and simmer another 5 minutes.
Add sugar and stir until mixture boils.
Add blended flour, mustard, curry powder and water.
Boil 5 minutes.
Bottle while hot.

Chocolate Zucchini Cake Kate Norman
1 ¼ cups flour
½ teaspoons bi-carb soda
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup cocoa
1 cup grated zucchini
¼ cup butter
¼ cup oil
¾ cup sugar
¼ teaspoon orange rind
½ teaspoon vanilla
1 egg
¼ cup milk
Combine flour, bi-carb soda, salt, cinnamon and cocoa.
Beat together butter, oil, sugar, orange rind and vanilla.
Add egg and zucchini. Beat in milk.
Mix into dry ingredients.
Pour mixture into 20cm well greased ring tin.
Sprinkle with topping of combined ¼ cup each walnuts and choc chips.
Bake for 45 minutes at 180 degrees.

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Devoted Mum to my Australorp Bantam brood.