These recipes are posted with a disclaimer. I have not made a single one of these recipes---so there! They are presented here for three reasons: 1) these food items have been a regular topic of discussion-recipes on the group, recently; 2) I've been sorting and sorting and sorting through all these ripped-out magazine pages of recipes (because we're moving) and there they were; and 3) it gives you all some "fodder" for experimentation.. I will answer no questions because I can't, nor can I give opinions.
Cheese-Stuffed Zucchini (Bon Appebreast 8-95)
4 servings
4 medium zucchini
1-2c (or more) Italian seasoned breadcrumbs
1-3c freshly grated Parmesan cheese
1 egg, beaten to blend
1-2 tsp dried thyme, crumbled
1-2 tsp garlic powder
1-2 tsp dried oregano, crumbled
1-2 tsp freshly ground pepper
Salt
1-4c shredded cheddar cheese
Summer Squash Recipes 6 total 2 in each postYellow Squash with Emerald Rice (John Chesteen via Bon Appebreast 5-86) 12 servings 1 egg yolk 1c cooked and cooled rice 1-4c minced fresh spinach 1-4c minced green bell pepper 1-4c...
1-4c shredded Monterey Jack cheese
Bring a large saucepan of water to boil. Add zucchini and cook until just tender, about 15 minutes. Remove from water using slotted spoon. Cool slightly.
Heat oven to 350 degF. Combine 1-2c breadcrumbs, Parmesan, egg, thyme, garlic powder, oregano, pepper and salt in a large bowl. Slice zucchini lengthwise and scoop out center pulp. Coarsely chop pulp and drain. Add to breadcrumb mixture and blend well. (If misture is too wet, add more breadcrumbs.) Spoon mixture into zucchini halves. Sprinkle with cheddar and Monterey Jack. Transfer to baking sheet. Bake until heated through and cheese bubbles, about 15 minutes.
Crookneck Squash, Leek and Watercress Soup (Bon Appebreast 4-87)
8 servings
1-4c unsalted butter
6 leeks (white part only), chopped
3 lbs yellow crookneck squash (trimmed), necks thinly sliced, remainder chopped
2 qts (or more) chicken stock
YORKSHIRE PUDDINGS 6135nancy1" Well, they're sort of the same and sort of not. They get more dry inside - huge air pocket...
Dash of hot pepper sauce
Salt and freshly ground pepper
2 bunches watercress, stemmed
Sour cream
Watercress leaves
Melt butter in heavy large saucepan over medium-low heat. Add leeks and cook until tender, stirring occasionally, about 10 minutes. Add chopped squash and stir 4 minutes. Add 2 qts stock and simmer until squash is tender, about 15 minutes. Add hot pepper sauce. Season with salt and pepper. Add 2 bunches of watercress and simmer 2 minutes. Puree soup in blender until smooth. (Can be prepared 1 day ahead and refrigerated.) Just before serving, warm soup, thinning with more stock if desired. Ladle into heated bowls. Garnish with sliced squash, sour cream and watercress.
