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Sharing with Wauneta: Summer is upon us . . PDF Print E-mail
Written by Wauneta Breeze   
Tuesday, 03 July 2012 20:53

By Nola Straub

Summer is upon us. The yards are taking shape with newly planted flowers, vegetables, trees and shrubs. Can the zucchini be far behind? Think of all the recipes for zucchini that you could share with Wauneta!! And all the other kinds of yard produce. Harry has put out tomato plants, pumpkins for the fall carving, plus several other eatables.

I have been watering another couple rows of trees to the north - trying to stop some of the north wind and snow in the winter months. It seems the older you get the thinner the skin is to cold.

 

Sausage Apple Puff

Pancake

Pat’s collection

1 lb. of pork sausage

2 med. apples, peeled and thinly sliced

2 tbsp. brown sugar

2 tbsp. butter

6 eggs

1 1/2 c. 2% milk

1 c. all-purpose flour

2 tbsp. sugar

1/2 tsp. salt

1 c. shredded sharp cheddar cheese

Sour cream or maple syrup, optional

In a 10-inch oven proof skillet cook sausage over medium heat until no longer pink. Drain and set aside. In the same skillet cook apples and brown sugar in butter over medium heat until apples are tender. In the blender combine the eggs and milk, flour, sugar, and milk process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle on sausage and cheese. Bake uncovered at 425 degrees for 18-23 min. or until the pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup as desired.

 

Zucchini Pie

Pat Cramer collection

2 c. shredded zucchini

3/4 c. biscuit mix

3/4 c. (3 oz.) shredded cheddar cheese

1 small onion, chopped

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. rubbed sage

2 lg. eggs, slightly beaten

1/4 c. vegetable oil

Stir together all ingredients and pour into a greased or sprayed 9-inch pie plate. Bake at 350 degrees for 45 min. Cool 10 min. before serving.

 

Red Pepper & Zucchini

Kabobs

Pat’s collection

Marinate in refrigerator 8 hours before grilling. Brief grilling on short skewers when camping. Go well with beef, pork or chicken.

4 medium sweet red peppers, seed and cut ½ inch strips

4 small zucchini, cut into 1/2-inch slices

1/2 c. vegetable oil

1/4 c. lemon juice

1/4 c. white wine vinegar

1 tbsp. + 1 tsp. worcestershire sauce

2 tsp. dried Italian seasoning

1 tsp. salt

Thread pepper strips and zucchini slices onto 6-inch bamboo skewers. Place kabobs in a large shallow dish. Combine oil and remaining 5 ingredients; pour over kabobs. Cover and marinate in refrigerator 8 hours, turning once. Remove kabobs from marinate, reserving marinate. Grill kabobs, overed with grill lid, over medium hot coals for 10-12 min. or until vegetables are crisp-tender, turning and brushing with marinate occasionally. Yield 4 servings.

 

Yellow Squash grilled and served with Walnut-Parsley Pesto

Pat’s collection

Heat a grill or grilling pan to medium high.

1 c. packed fresh parsley leaves

1/3 c. chopped toasted walnuts

1 small garlic clove, smashed and peeled

1/2 oz. Parmesan, finely grated (1/4 c.)

1/4 tsp. grated lemon zest.

1 tbsp. fresh lemon juice -until combined about 10 seconds.

With machine running add:

¼ c. extra Virgin Olive Oil in slow steady stream process until a paste forms. Place in small bowl and serve with small spoon.

Clean and lightly oil hot grill. Season 2 med. yellowsquash, cut lengthwise in 3/4” wedges. Working in batches, grill squash, turning occasionally until lightly charred and tender about 10 min. Transfer to a platter and serve with bowl of pesto.

 

California Stuffed

Zucchini

Pat’s collection

4 med. zucchini

1/4 tsp. salt

1 small onion, minced

2 tbsp. vegetable oil

2 eggs, lightly beaten

1/2 c. dry bread crumbs

1/4 c. grated parmesan cheese

2 tbsp. minced parsley

Salt and pepper to taste.

Cut Zucchini in half lengthwise. Scoop out pulp, leaving about 3/8 inches on shell walls. Reserve the pulp in a bowl. In a Large saucepan. bring 8 Cups water and salt to a boil. Add zucchini shells, cover and boil for 2 min. Drain and set aside. In a large skillet, sauté onion, chopped zucchini pulp, in oil until tender. Remove from the heat. Stir in the eggs, bread crumbs, cheese, parsley, salt and pepper. Then fill the prepared shells. Place in greased baking dish. Bake at 375 degrees for 15 min. or until filling reaches 160 degrees and is heated through.

 

Come on and send in some of your favorite recipes to share with the people of Wauneta. Hopefully, we will have a bountiful garden this year. Looking forward to your recipes.

Send to: Sharing With Wauneta, P.O. Box 303, Wauneta, NE 69045.