I was confused by your post as you discussed using up carrots but asked for a squash relish. It's also helpful to know the specific address for the recipe you'd like re-formatted rather than having to search it out. I think this is what you were looking for: Zucchini Relish (an homage to Muriel and Linda Lou) 10 cups zucchini, peeled or not, cored, seeded and either ground (who has a grinder anymore?) or shredded (which I much prefer) 3 cups onions, peeled, ends removed and grated or finely chopped 2 cups carrots, ground or shredded 1 red pepper, seeded, cored and finely chopped 1 cup mixed hot peppers, seeded, cored and finely chopped (or one green pepper if you're a wuss) 4 cloves garlic, peeled and minced 5 tablespoons canning/pickling salt 2 1/2 cups cider vinegar 3 cups sugar* 1/2 teaspoon black pepper 2 teaspoons mustard seeds (I used yellow--brown would be spicier) 2 teaspoons celery seeds 3/4 teaspoon tumeric Combine all of the shredded/chopped vegetables with the salt in a large, non-metallic bowl. Cover and refrigerate overnight. The next day, drain very well. (Some people choose to rinse the mixture to remove more of the salt, but I like my pickled relishes a little on the salty side!) Bring the vinegar, sugar, and spices to a boil in a large stock pot. Add the drained zucchini mixture, stir well, and bring back to a vigorous boil. Some recipes call for up to 30 minutes of simmering the relish, but I think it gets too mushy and colorless if you cook it that long. I would opt for 10-15 minutes until much of the liquid evaporates and the mixture just starts to thicken. Pack in hot, sterilized jars (using that plastic stick thing that came with your canning kit, or any non-metallic spatula, to remove air bubbles from the thick relish). Process in a boiling water bath, 10 minutes for half-pints, and 15 minutes for pints. As with all pickled products, let the flavors develop for at least a month before opening and consuming. Yield: 5 pints *This still makes a pretty sweet relish. In subsequent batches, I cut the sugar by half again (= 1 1/2 cups), and that was perfect for my tastes. So take that under advisement . . . http://lindseysluscious.blogspot.com/2007/08/god-save-us-all-fromthe-zucchini.html P.S. What you do next time with a recipe like this is Select+Copy+Paste into a document. It won't have a black background but you will have to change the color of the text. Carol

Here's the best I ever made or tasted....you can do it in a graham cracker crust, but the pastry crust is better. and if you really want to go over the top, top it with lemon curd....the recipe is at the enc of the cheese cake recipe. I wish someone would make me a cheese cake on my birthday!! Linda C Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust 1/4 lb. (1 stick) unsalted butter, room temperature 1/4 c. sugar 1 egg 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling 5 8-oz. pkgs. cream cheese, room temperature 1 3/4 c. sugar 3 T. flour 2 t. lemon peel 1 1/2 t. orange peel 1/4 t. salt 1/4 t. vanilla 5 eggs plus 2 egg yolks, room temperature 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Lemon curd 1/2 cup fresh lemon juice 2 teaspoons finely grated fresh lemon zest 1/2 cup sugar 3 large eggs 1 stick butter cut into bits Preparation Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Low Carb here too. I make an abbreviated version of the George Stella Low Carb New York Ricotta Cheesecake (and it gets wolfed down by everyone) Ingredients * 24 ounces cream cheese, softened * 1 cup whole milk ricotta cheese * 1/2 cup sour cream * 1 1/2 cups sugar substitute (recommended: Splenda) * 1/3 cup heavy cream * 1 tablespoon vanilla extract * 1 tablespoon fresh lemon juice * 2 eggs * 3 egg yolks * Special Equipment: 1 (8-inch) springform cake pan Directions Preheat oven to 400 degrees F. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter into a greased springform pan. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled. Makes 12 servings (one slice is a quick breakfast).

Sounds like it's a problem w/ the muffin pan, not the recipe. If you use a non-stick pan, it most likely would come out cleanly. Alternatively, you might bake the cakes in little ramekins or custard cups and serve them unmolded. Additionally, I find letting cakes & muffins cool in their pans for @ least 10 minutes causes enough steam condensation to make it easier to turn them out. Sliding a thin blade around the edges first definitely helps.