Name: Candied Zucchini
Ingredients: 6 Zucchini; medium, very firm, peeled; 2 c Sugar; granulated; 3/4 c Water; 1 tb Lemon juice; strained, or other flavoring, see notes

Pastoral ministry is always shaped, formed, directed, and driven by worship. Your ministry will be shaped by worship of God or worship of you or, for most of us, a troubling mix of both. Perhaps there is no more powerful, seductive, and deceitful temptation in ministry than self-glory. Perhaps in ministry there is no more potent intoxicant than the praise of men, and there is no more dangerous form of drunkenness than to be drunk with your own glory. It has the power to reduce you to shocking self-righteousness and inapproachability.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
		Dehydrator, Candies, Gifts	1	Servings

INGREDIENTS

6		Zucchini; medium, very firm, peeled
2	c	Sugar; granulated
3/4	c	Water
1	tb	Lemon juice; strained, or other flavoring, see notes

INSTRUCTIONS

Make syrup by boiling sugar and water together for 5 minutes. Cut zucchini
into 1/2" cubes. Drop cubes into boiling syrup and cook over low heat only
until barely tender (they will become somewhat transluscent). Chill in the
syrup overnight.
The next day, spread cubes on dryer trays and dry at 135F for about 8 to 12
hours, until leathery. Store airtight.
Flavor notes: This is very good and has almost no (if any) squash flavor. I
asked DH to taste a batch made with a tiny bit of red food color and 1/2
ts. cherry flavor in place of the lemon juice, and he guessed that it was
"dried apricots"! Adapted from: _The Squash Cookbook_ by Yvonne Young Tarr
by Linda Shogren ([email protected])
Posted to recipelu-digest Volume 01 Number 350 by RecipeLu
<[email protected]> on Dec 08, 1997

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