|Sharing with Wauneta: Summer eating. . .|
|Written by Wauneta Breeze|
|Thursday, 28 July 2011 14:41|
By Nola Straub
Spaghetti Squash. Amy’s dad Lee Greaves loves to raise these and brought some down last summer. I am still trying to remain open minded. Spaghetti pasta I like best but … these are easily raised in the garden and were not too bad after they were cooked, and spiced up.
Spaghetti Squash with
1 med. spaghetti squash, about 2 lbs.
1/2 med. green pepper, sliced
1/2 med. red pepper, sliced
4 med. mushrooms, sliced
1 small onion, chopped
1 tbsp. olive oil
2 med. tomatoes, quartered
1 clove garlic, minced
1/2 c. chicken broth
1/4 tsp. salt
3 tbsp. parmesan cheese
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. *Microwave, uncovered, on high for 10-12 min. or until tender. Cool. In a large nonstick skillet, sauté the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; sauté 4-5 min. longer. Add the broth and salt; simmer, uncovered for 3-4 min. When squash is cool enough to handle, use a fork and separate strands. Place the squash on a serving platter or individual plates and top with the pepper mixture. Sprinkle with parmesan cheese. Serves four.
*No microwave. Place face cut side down on a greased baking dish and bake at 350 degrees for 45-60 min. until the shell is easily pierced with a fork.
Pat, I would probably try yellow and red peppers as green peppers don’t agree with me or just add yellow and try not to dish the green on my serving.
Crispy Grilled Zucchini
Marinara is made first.
1 14-oz. can diced tomatoes with basil, oregano and garlic, undrained.
1/2 c. water
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
In a large saucepan, combine these ingredients. Bring to a boil. Reduce heat and simmer, uncovered for 5-10 min. or until thickened.
1/3 c. prepared Italian salad dressing
Whisk these together in a shallow bowl.
1 c. Italian-style Panko (Japanese) bread crumbs
Place in a shallow bowl.
2 med. zucchini, cut diagonally into 1/4 inch slices.
Dip slices of zucchini in egg mixture and bread crumbs and grill on indoor grill 2-3 min. or until golden brown and serve with prepared marinara.
I think we can all agree that zucchini bread is a favorite any time of day. It is a quick way to use fresh or frozen zucchini for breakfast, lunch, dinner or a snack with coffee.
3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Combine in a bowl and make a well in the center.
2 c. sugar
3/4 c. vegetable oil
3 large eggs, lightly beaten
2 tsp. vanilla extract
Combine and stir well and add to the dry ingredients just until moistened.
3 c. shredded zucchini (about 2 large)
1 c. chopped nuts (pecans or walnuts)
Stir these into the bowl with the dry and egg mixtures. Spoon into two lightly greased 8 1/2 inch x 4 1/2 inch loaf pans. Bake at 350 degrees for 50 min. or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 min.; remove from pans, and cool completely on wire racks. Makes two loaves.
I had a friend, Nola Douthit - Evans, who loved most warm breads with butter on top. She would say they are good when they are warm and I love them because like anything you love you can never get too much. She lived in Cortez, Colo., went to church where we did and moved back to Texas after her third husband, Cap Evans, died. She likes to make one loaf to use and one to share.
Dill Dip for Vegetables
2/3 c. sour cream
2/3 c. mayonnaise
1 tsp. dill weed
1 tsp. Lowry’s Seasoned Salt
1 tbsp. parsley flakes
1 tbsp. shredded onion
Mix together and serve with fresh vegetables and warm Zucchini Bread at a morning tea.
Baby carrots, cherry tomatoes, celery, etc. fresh from the garden. Sometimes she would add small bites of cheese and small crackers. Nola Evans liked a morning Bible Study and served snacks for the gals who had younger children. Get them off to school and take a little time to study The Word with snacks. Again anything that you love you can never get too much!
Bar B Q Smokies
1 c. brown sugar
1 c. ketchup
1/2 c. smoked barbeque sauce
2 tbsp. Worcestershire Sauce
2 lbs. little smokies
Combine all ingredients in crockpot. Cook 4-5 hours on low or 2 1/2 on high.
Send recipes to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.