By Sherrie Norris
Summer in the High Country has been hot so far and the gardens are flourishing even with little rain, but there’s relief in sight, so say the meteorologists. A few passing showers have, so far, dampened the ground enough to give us hope that our gardens will survive and thrive. And, as soon as those welcomed drops arrive, it’s almost as if we can see the plants rise up with pride. And underneath the vines are those squash and zucchini, especially, that appear to double in size from one day to the next. We love seeing our grandchildren run to their garden and start looking for veggies that are ripened and ready for harvest. It’s especially endearing when they look in amazement at the goods that, just a few weeks ago, they helped plant as small seeds. I hope the wonder and excitement in their eyes never leave them. And I hope those garden goods continue to grow, despite the intermittent dry spells, as well as the deer and ground hogs that are also enjoying nature’s buffet.
So, let’s begin digging through the files for summer’s bounty and make the most of the fresh produce while we can.
Simple and Delicious Squash Casserole
2 cups yellow squash, chopped
1 medium onion, chopped
½ cup milk
2 eggs, beaten
1 cup grated cheese
¼ cup melted butter
14 seasoned crackers of choice, crushed and divided
Salt and pepper to taste
Cook onion and squash until tender; drain. Add milk and beaten egg to squash and onion mixture. Mix cheese, butter, half the crushed crackers and add to mixture. Add salt and pepper. Pour into buttered casserole dish. Sprinkle remaining crushed crackers on top. Bake at 400 degrees for 20 to 30 minutes.
Cucumber Cream Cheese Sandwich Spread
1 pkg. cream cheese, softened
3 medium cucumbers, peeled, grated
1 small onion, grated
2 Tbsp. mayonnaise or more for needed consistency
Salt and pepper to taste
Add cucumbers and onion to cream cheese; stir in mayonnaise to make good spreading consistency; add salt and pepper.
Zucchini and Tomato Pizza
Pizza dough for 12-inch pizza
Topping:
Olive oil
2 cloves garlic minced or 1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1-1½ cups zucchini, coarsely-shredded, (squeeze out liquid)
1 large tomato, thinly sliced
1 pkg. mozzarella cheese, grated
Place dough to fit 12-inch pan. Brush dough with olive oil, sprinkle on garlic. Lay on sliced tomato, sprinkle on other spices. Scatter on zucchini evenly, top with cheese. Bake at 400 degrees for about 20 minutes or until dough is done and cheese has melted.
Cucumber Relish
12 medium cucumbers
1 bunch celery
4-5 onions
2 Tbs. salt
3 cups sugar
1 pint vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric
Chop cucumbers, celery and onions together. Add salt. Let stand 4 hours in colander and squeeze out with hand. Bring remaining ingredients to a boil. Add vegetables and boil for 5 minutes. Put into sterile jars. Makes 4 pints.
Squash Fritters
2 lbs. yellow squash, sliced
2 -2½ cups fine, dry breadcrumbs, divided
½ cup green onion, minced
2 eggs
2 Tbs. grated parmesan cheese
1 tsp. salt
½ tsp. pepper
1 cup cornmeal
Vegetable oil
Cook squash in a small amount of water until tender; drain and mash. Add 2 cups breadcrumbs and next 5 ingredients. Add more breadcrumbs if mixture is too soft. Shape mixture into small oval patties; roll in cornmeal. Deep-fry in hot oil (375 degrees) until golden.
Zucchini Bake
4 medium zucchini
6 Tbs. butter, divided
½ cup shredded carrot
½ cup chopped onion
2 ½ cups herb seasoned stuffing cubes, divided
1 can condensed cream of chicken soup
½ cup sour cream
Cut zucchini into ½ inch slices; in saucepan, cover with water and a little salt. Cook until tender; drain well and set aside. In the same saucepan, melt 4 Tbs. butter; cook carrot and onion until tender. Remove from heat and stir in 1 ½ cups of the stuffing cubes, the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into casserole dish. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top. Bake at 350° for 25 to 35 minutes.
Chilled Cucumber, Onion & Tomato Salad
3 cucumbers, sliced thin
1 onion, sliced thin
1 tomato, sliced into thin wedges
1 cup real mayonnaise
¼ cup vinegar
1 ½ tbsp. sugar
1 tsp. salt
2 tsp. pepper
In large bowl combine sliced cucumber, onion and tomato.
In separate bowl combine mayonnaise, vinegar, sugar, salt and pepper. Mix well. Pour dressing over vegetables and toss until evenly coated. Chill in refrigerator.
Note: The longer it marinates, the better it is.
Baked Stuffed Squash or Zucchini
3 medium zucchini or squash, about 1 pound
2 Tbs. butter
1 clove garlic, minced
2 Tbs. finely chopped onion
2 cups soft bread cubes
½ tsp. Italian seasoning
Salt and pepper
Wash squash/ zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped squash/zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff squash/zucchini with bread mixture. Place squash/zucchini in a greased baking dish and bake at 350° for 20 minutes, or until vegetable is tender.