Over a cup of coffee: How to make yummy meals using zucchini
August 25, 2017
First off, I apologize for not having a column in last week's paper. My computer (actually the mouse) decided that it didn't feel well. During the time off I was thinking about the cookbook that my sisters Charlotte (Allum) and Darlene (Blackford) and I have been writing for some time now.
My sisters were here a couple of weeks ago for a work session. Since the cookbook is of our mother's recipes, we always reminisce a lot. This time, among other things, we talked about the days when Mom made horseradish.
A patch of horseradish grew along the irrigation ditch that ran past the garden. At some time of the year, I don't remember exactly when, Mom dug up some of the roots and took it to the house to make horseradish that she may have canned. I don't remember just how she did it.
Anyway, Darlene remembers that Dad came into the house one day after Mom had cut some of the root into chucks for grinding. He loved horseradish so he popped one of the chunks into his mouth. According to Darlene, he carried on something awful because horseradish is hot—very hot.
So I'm wondering if any of you know anything about the horseradish plant. How is horseradish processed? If you have information or stories to share, please call me at 824-8809 or write to me at Box 415, Craig 81626.
Meanwhile, this week's column features a zucchini recipe that has been in this column before. I'm reprinting it because I just made the recipe again last week. It's one of my favorite zucchini recipes so in case you missed it before, here it is again. The recipe came from "Classic Christmas Recipes," ( a side dish), published by Gooseberry Patch (Oxmoor House) in 2010. I received permission to reprint it.
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8 ounces ground pork sausage
3 zucchini, sliced
1 onion, finely chopped
2 tablespoons butter
2 (8 ½-ounce) cans cream-style corn
2 cups Monterey Jack cheese
¾ cup cornbread stuffing
4 ½-ounce can chopped green chilies, drained
Instructions: Brown sausage in a skillet, stirring until it crumbles. Drain well and set aside. Then sauté zucchini and onion in the butter until tender. Combine the zucchini mixture, sausage, corn, cornbread stuffing, chilies, and cheese and mix well. Pour into a 2-quart casserole dish that has been lightly-greased. Bake, uncovered, at 350 degrees for 40 minutes, until golden and bubbly. Serves 8.
— Courtesy of Gooseberry Patch, 2010.
You can make this casserole spicy by using spicy sausage or shredded Monterey Jack cheese with peppers.
If you have recipes you would like to share or information about horseradish, please call me at 824-8809 or write to me at Box 415, Craig 81626.
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