Post by heavyhitterokra on Jul 9, 2020 20:30:22 GMT -6
While rifling through one of my Grandma Fannie's old cookbooks, I found this handwritten recipe.
In the top corner, there is a note that says; "Taken from August 13th, 1985 issue of Capper's Weekly."
The recipe is as follows:
YELLOW SQUASH CASSEROLE This will make 2 large casseroles. I usually freeze one for later.
6 cups of diced yellow squash 1 pound of browned hamburger 1 medium onion 1 cup of cooked rice 1 tsp oregano 1/2 tsp garlic salt 1 cup cottage cheese 1 cup of undiluted mushroom soup 1 cup of grated cheese
Cook squash for 2 or 3 minutes. Put half in each baking dish. Brown hamburger with diced onion. Add rice, oregano, and garlic salt. Layer over the squash, and add cottage cheese. Add remaining squash and pour mushroom soup over the top. Sprinkle cheese over the top of soup. Bake in oven at 350 degrees for 35 to 40 minutes.
Mrs. Earl Bunch Lebanon,Oregon
Reading these old recipes reminded me of how much Grandma made use of her garden in daily cooking and that made me realize there were not many garden vegetable recipes posted on the Green Country Seed Savers website. What good are veggies if there is not practical knowledge of how to put them to use? For that reason, I decided to post a new thread here, in hopes that others would follow suit by posting their tried and true recipes here as well.
Good, family recipes provide food for the soul, as well as the occasional trip down memory lane.
Post by heavyhitterokra on Aug 1, 2020 20:31:06 GMT -6
This recipe is from the New York Times.
This Summer's #1 Zucchini Recipe: Seared Zucchini with Olive Oil and Parmesan.
3 tablespoons olive oil
1 ½ pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces freshly grated Parmesan or Grana Padano cheese
¼ cup torn basil or mint leaves, or a combination
Flaky sea salt (optional)
Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky sea salt, if you so wish.