Reader Recipes

Eight Ways to Serve Squash

 

Summer Salad

From Linda Eastep of Spring Grove

INGREDIENTS:

bullet

2 medium yellow summer squash, sliced

bullet

1 medium cucumber, sliced

bullet

2 medium tomatoes, sliced

Dressing:

bullet

cup vegetable oil

bullet

3 T minced fresh basil or 1 T dried basil

bullet

2 T lemon juice

bullet

2 T cider vinegar

bullet

1 t sugar

bullet

t grated lemon peel

bullet

t salt

DIRECTIONS: Arrange the vegetables in a circular fashion on a large platter. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; serve immediately. (You may want to double the recipe for the dressing, so you can have extra. It is delicious over grilled fish or steak.)

EASY GRILLED CHICKEN

From Ruby Cauthorne of Ruther Glen

INGREDIENTS:

bullet

4 skinless, boneless chicken breast halves

bullet

1 cup fat -free Italian dressing

bullet

1 zucchini

bullet

1 green bell pepper

bullet

1 red bell pepper

DIRECTIONS: Place washed chicken breasts in large, sealable bag. Add dressing to bag. Let marinate for 5 to 10 minutes. Cut zucchini and peppers into large chunks and put into another sealable bag; coat with leftover dressing. Grill chicken and veggies over medium heat.

GRILLED SQUASH RIBBONS

From Michael Jordan of Mt. Crawford

INGREDIENTS:

bullet

2 medium zucchini

bullet

2 medium yellow squash

bullet

1 cup olive oil

bullet

2 t salt (kosher)

bullet

1 t black pepper

bullet

1 T chopped garlic

bullet

2 T Italian seasoning

bullet

2 T fresh chives (chopped)

DIRECTIONS: Cut ends off of squash; slice lengthwise very thin, making long, thin ribbons. Place in large bowl; combine all other ingredients and toss. Marinate one hour. Recipe can be cooked on grill or in oven. Turn every 5 minutes until done.

ZUCCHINI CASSEROLE

From Mary Arnold of Hague

INGREDIENTS:

bullet

2 lbs. hamburger

bullet

Slivers of onion

bullet

1 large jar sliced mushrooms

bullet

1 T sugar

bullet

Option: t each oregano, garlic salt or powder

bullet

1 jar of marinara sauce

bullet

1 small can tomato juice

bullet

Salt and pepper to taste

bullet

8-10 medium zucchini

bullet

2 pkgs. Provolone cheese slices

DIRECTIONS: Cook hamburger, onions, mushrooms, spices; add marinara sauce. Add tomato juice for thinning. Add salt and pepper to taste. Cook zucchini in salted water until almost tender. Layer sauce, zucchini, and cheese; top with sauce and bake at 350 for approximately 30-45 minutes.

ITALIAN FISH

From Veronica Terry of Moneta

INGREDIENTS:

bullet

4 T olive oil, divided

bullet

1 onion (sliced)

bullet

lb. zucchini (sliced)

bullet

lb. tomato (sliced)

bullet

Salt and pepper to taste

bullet

1 lb. fish fillet

DIRECTIONS: Put 1 tablespoon of oil in a pan and layer  with onion, zucchini and tomatoes. Add cup of water and remaining oil. Season with salt and pepper and place over medium heat. Bring to a boil and cook for 15 minutes. Sprinkle fish with salt and pepper; add to the pan and cook for 8 more minutes and serve.

Zucchini Bread

From Robin Tusing of Edinburg

INGREDIENTS:

bullet

4 eggs

bullet

1 cup oil

bullet

2 cups sugar

bullet

2 cups grated zucchini

bullet

3 t cinnamon

bullet

2 t vanilla

bullet

cup honey

bullet

3 cups flour

bullet

1 t salt

bullet

1 t baking soda

bullet

1 t baking powder

bullet

1-1 cups chopped nuts

bullet

1 cup raisins

DIRECTIONS: Mix all ingredients except nuts and raisins with mixer until well combined. Stir in nuts and raisins by hand. Bake at 350 for 1 hour. (Can also be made into muffins.)

ZUCCHINI DUTCH APPLE PIE

From Joan Gleeson of Greenville

INGREDIENTS:

Filling:

bullet

8 cups zucchini (approximately 3 lbs.)

bullet

2⁄3 cup lemon juice

bullet

1 cup brown sugar

bullet

t nutmeg

bullet

1 t cinnamon

bullet

cup raisins or currants (optional)

Crust: (reserve cup for filling)

bullet

4 cups flour

bullet

2 cups sugar

bullet

1 cups butter

bullet

1 t cinnamon

bullet

Dash of salt

DIRECTIONS: Filling: Peel and slice zucchini as apples (cube large zucchini). Add lemon juice and cook until tender. Add sugar, nutmeg, cinnamon and raisins. Cook a little longer and set aside. Add cup of the crust mixture to thicken.

Crust: Mix flour, sugar, butter, cinnamon and salt with pastry cutter until crumbly. Pat mixture into 9-inch pie plate. Bake 10 minutes at 370. Remove and spread filling on crust. Top with remaining crust mixture and sprinkle with cinnamon. Bake for 30 minutes at 370. Make a glaze with powdered sugar and a few teaspoons of milk. Drizzle on top.

 

ZUCCHINI COBBLER

From Margaret Belcher of Petersburg

INGREDIENTS:

bullet

1 qt. of sliced zucchini, sweetened to suit your taste

bullet

t nutmeg or more, to taste

bullet

1 stick butter

bullet

1 cup sugar

bullet

1 cup flour

bullet

1 cup milk

bullet

3 t baking powder

DIRECTIONS: Sweeten zucchini to taste and add nutmeg; set aside. Melt butter in a deep baking pan. Combine sugar, flour, milk and baking powder (no eggs or salt are used) into a batter. Pour batter into baking pan on top of butter; pour prepared zucchini on top of batter. Bake at 370 for 25 to 35 minutes. Serve hot or cold.  

 

We want your recipes! We pay $10 for each recipe published. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

Home ] Up ] Caught in the Web ] Cover Story ] Down Home ] Editorial ] Happenings ] Perspective ] [ Reader Recipes ] Rural Living ] Say Cheese ]