Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Cheese-stuffed summer squash
1-pound yellow or zucchini squash (2 medium or about 4 small)
¼ cup finely-chopped onion
1 tablespoon butter
¾ cup cottage cheese
2/3 cup cooked rice*
1 slightly-beaten egg
1 tablespoon snipped parsley
¼ teaspoon salt
1/8 teaspoon basil
Preheat oven to 350 degrees. Trim ends of squash and cook until tender but not soft or mushy. Cool squash and halve lengthwise. Scoop out centers and dice. Reserve squash shells. Cook the onion in butter, stir in squash, cottage cheese, rice and seasonings. (It takes a little bit to cook the water out of the cottage cheese.) Lightly fill the squash shells, place in a baking dish, and sprinkle with cheese. Cover with foil and bake for about 20 to 25 minutes. Note: Use leftover rice if desired. You can substitute the same amount of cooked pasta for the rice. If you wish, sprinkle the bottoms of the squash shells with cheese before adding the squash. Sprinkle the tops with cheese, too.
Lots of news caused a recent backlog of "Over a Cup of Coffee" columns, but I'm on a roll again.
First, a comment about the "Lemon 7-Up Salad" that was featured in the Sept. 29 column.
This past weekend our neighbor Donna Lougee called me with a question about the salad.
The "bottom part" of the salad was chilling, and she had just made the topping. The problem was that the topping wasn't very thick, and she wondered what it was supposed to be like.
I wasn't very helpful. Since my husband, Lyle, doesn't like lemon, I haven't made the salad for awhile and could not remember the topping's consistency.
So, Donna whipped the topping (as called for in the recipe), poured it in a separate bowl, and let it set in the refrigerator overnight.
The next morning, the topping still hadn't thickened up. Lucky for her, she hadn't poured it over the bottom of the salad. She used whipped topping instead, an option for the recipe.
Donna suggests using more flour if you try cooking the topping (such as 4 tablespoons), or just use whipped topping. She says the salad is delicious.
I haven't had the time to try this week's recipe, but it was given to me by my sister, Darlene Blackford, of Rocky Ford, who says it's delicious. I want to feature the recipe while you still might have a zucchini or two in your refrigerator.
To make "Cheese-Stuffed Summer Squash," you'll need: 1 pound of yellow or zucchini squash (2 medium or about 4 small), ¼ cup finely-chopped onion, 1 tablespoon butter, ¾ cup cottage cheese, 2/3 cup cooked rice*, 1 slightly-beaten egg, 1 tablespoon snipped parsley, ¼ teaspoon salt, 1/8 teaspoon basil and ½ cup shredded sharp American cheese (or other kinds of cheese).
Trim the ends of the squash and then cook until tender but not soft or mushy. Cool the squash and then halve lengthwise. Scoop out the centers and dice the squash up; reserve the squash shells.
Cook the onion in the butter, stir in the chopped squash, cottage cheese, rice, egg and seasonings. (It takes just a little bit to cook the water out of the cottage cheese.) Lightly fill the squash shells. Place in a baking dish and sprinkle with the cheese. Cover with foil and bake at 350 degrees for 20 to 25 minutes.
According to Darlene, this is a good way to use leftover rice. She also has substituted the same amount of pasta, and it worked well. She also sprinkles the bottom of the squash shells with a little cheese before adding the squash mixture and then puts cheese on top, too. This makes it a little extra cheesy for those who like cheese.
Copyright Diane Prather.