Before getting into this week’s recipe, I have a note about the column. Readers have requested that I go back to using the “recipe card” because they like to clip the recipes for their files. So you may have noticed that the past few columns have “cards” with them.
However, the column has additional information about the recipes, so please make sure that you either read the entire column or clip it out with the card. The additional information will not fit on the card. (This week’s recipe is an example.)
This week’s featured recipe is one that I have included in the column before. It’s also my favorite zucchini recipe, and I’m repeating it because you might have missed it the first time around.
I first found the recipe for “Summer Squash” in “Classic Christmas Recipes”, a Gooseberry Patch book. (Permission to reprint the recipe came from Jean Towry who represents the copyright division of Gooseberry Books.) This recipe is found in the “Holiday Sideboard” chapter of the book, but it’s great anytime during the year —especially during zucchini season.
8 ounces ground pork sausage 2 cups shredded Monterey Jack cheese
3 zucchini, sliced ¾ cup cornbread stuffing
1 onion, finely chopped 4 ½- ounce can chopped green chilies, drained
2 tablespoons butter 2 (8 ¾ -ounce) cans cream-style corn
Brown sausage in a skillet, stirring until it crumbles. Drain well and set aside. In a large skillet over medium heat, sauté zucchini and onion in butter until tender. Combine zucchini mixture, sausage, corn, cheese, stuffing and chilies. Stir well. Spoon into a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 40 minutes, or until golden and bubbly. Serves 8.
Now, some suggestions for making the casserole. First of all, since we use the casserole as a main dish, I used 16 ounces of sausage. I browned the sausage in a large skillet, drained the meat and set it aside. Then I used the same skillet to sauté the zucchini and onion. The recipe doesn’t specify the size of zucchini. I used one of medium size and a small one, and that amount of zucchini worked fine. Experiment
Then I used a 14.75-ounce can of creamed corn. I have not looked for a 8.75-ounce size. The stuffing mix that you can cook on top of the stove works great.
I always use the mild green chilies since I don’t care for “hot” dishes (no matter what the recipe is). However, since my husband Lyle likes spicy dishes, I bought Monterey Jack shredded cheese with red and green chopped jalapenos. The result was a tasty, slightly spicy casserole.
This past week I also made a pot of fresh green beans from our garden. I snapped the beans the evening before, and the next morning I put them in the crock pot with some cut-up potatoes and uncooked bacon. I added water and seasoning and left the pot on low for the day. Delicious!
Do you have a favorite recipe for zucchini or other fresh garden vegetables? Send them to me at Box 415, Craig 81626 or call me at 824-8809.