Daily Thoughts · Uncategorized

Squash Casserole Memories

Most of you probably remember the squash casserole that showed up at every Pot Luck or Family Reunion. When I received my new Southern Living magazine, I sat down with a glass of tea (sweet of course) and and began to read the new recipes. The back page of each SL is the first place I look. It is always a great story by Rick Bragg, which always takes me back to my dream of living in the deep South and also bringing back so many memories of things we grew up with. This month, he talked about tomato sandwiches. Before you say, “yuck” remember that there was a day when the word”cholesterol”  was not ever mentioned or heard of a sandwich that didn’t include mayonnaise. His story brought back a memory of my Aunt Gladys!…

Years ago, my Aunt Gladys, who lived with us after her husband died, would make herself a mayonnaise spinach sandwich. She was a rather large lady who made all her clothes, because back then, we didn’t have all the stores which had clothes if you were her size.  She  would place one of those mayo spinach sandwiches in each of the two front pockets and head to her room, where she would watch TV and snack on those awful sandwiches.  But I have to hand it to her, she was always the relative who came to my rescue when my mom would get mad at me for something by telling my mom, “now Hope, she didn’t mean to do that and after all, Trudy is so sweet, you can’t get mad at her for dropping that antique dish”.  She would rescue me from any lizard that would get in the house. She was a lady who made everyone laugh. Her personality was as large as she was. If you are wondering how I got off on her, it is because she loved squash casserole and when I began to write the recipe, her face just came to mind as well as her contagious laugh. She has been gone since about 1980 and there are so many things which still bring her to my mind. She gave me my first cookbook, which she collected from her old grocery store in Ardmore, OK. Each week, when she would go buy groceries, they would give her a whole section of the cookbook, which after about 16 weeks, would be compiled to make one complete wonderful cookbook. I wish I still had it. It was one of those huge books that weighed probably 5-8 lbs and I finally gave it away. I still have several more cookbooks that she had given me. One of those is a cookbook that she received from a friend who was a cook at the local school cafeteria. It has recipes in it that are for large groups because it was the recipes that the school used to feed the kids. I love that book. It is wonderful when I am trying to feed a big group of folks. Would have been such a great thing if she could have lived to have seen Princess on The Porch. How fun to think that she would be so excited to know that I completed a cookbook of my own.  It would be so easy to imagine her walking to her room, with the book in hand, already laughing at some of the stories and yelling back at me, “will you make me a brown sugar pound cake to snack on and let’s have squash casserole for dinner.  How does that sound Trudy K?”

Will post the recipe on a separate page so you don’t have to go through the story when you are trying to see the recipe. Got a little carried away today with memories! But isn’t it wonderful to have memories. How they bless our lives!

 

 

Daily Thoughts · Vegetables

Spiraled Zucchini

When we arrived in Texas on our trip back 2 weeks ago, my sister-in-law welcomed us there with a veggie meal, which I had requested. She makes the best veggies and after two days of Mexican food on the road, we were more than ready to see something green on our plates besides green chiles.

As we sat down to dinner, I saw that she had added a new dish to the ones I had requested. Spiraled Zucchini. Along with fried potatoes with onions, fried cabbage, a pot of beans, cornbread was this awesome dish of zucchini and cherry tomatoes. Not wanting to look like I hadn’t eaten in 3 days, I only requested the bowl to be passed twice, but as we were cleaning up, I ask her if I could just eat what was left in the bowl. It was that good. So here is my first healthy recipe for March.

Spiral 2-3 zucchini (everyone who is anyone, has a spiral cutter, right? I actually just got one from a friend who gave me her old one, since she bought a better much pricier one)

In a skillet, add about 1 tables of olive oil and heat. Add the zucchini and add salt and pepper to taste. Toss the squash around making sure it is coated in the oil. After about 3-4 min throw in about 1 cup of cherry tomatoes which you have cut in two. When veggies are tender (about 5 min) sprinkle with parmesan cheese. Serve immediately.  If I hadn’t eaten them up so quickly I should have taken a picture.

Thanks Janece for a great vegetable dinner only to be topped of by your not so healthy, but delicious homemade chocolate cream pie with whipped cream.  And you wonder why we always stay with you? Really?

appetizers · Vegetables

Zucchini A La Meatless

I know, that is a corny name, but just couldn’t help myself today. This past weekend we had two different sets of friends from California over for dinner as they were passing through town. It was not only imagegreat to see them, but it allowed me to cook for more than two, which just thrilled my soul. On Facebook last week, there was a recipe for stuffed zucchini, which looked and sounded so good, I had to try it. Am so glad I did. It was delicious! I do have to admit that the first night I made it, I followed the recipe pretty much to a T, and felt that it could use a little more seasoning, so the second night I made it, I added more and it was really good. So here it is:

4 zucchini, washed, dried and cut in half, vertically. With a small spoon, scoop out the middle of the pulp, being sure to leave the skin in tact. I also left the each end intact, so as to create like a boat, so the stuffing wouldn’t fall out either end.

1/3 cup olive oil

1/2 tea each s of the following: Italian seasoning, seasoned pepper, seasoned salt, garlic powder, and onion powder

1 ball of fresh mozzarella, cut into 1″ size squares (or you can sometimes find the fresh mozzarella already in little balls)

1 pint of cherry tomatoes

1/2 cup parmesan cheese

6 teaspoons of Italian flavored breadcrumbs

Chopped fresh basil

When zucchini is washed and wiped dry, scoop out the seeds with enough of the pulp to give you room to stuff each piece. Combine the seasonings with the olive oil. Using a pastry brush, brush the seasoned olive oil in all of the insides of the zucchini. Use a teaspoon to sprinkle about 1/2 to 1 teas of the breadcrumbs into the zucchini boat. Then cutting 16 cherry tomatoes in half, place 4 halves in each boat, leaving room between them to place a piece of mozzarella in them (this will be done after the first baking, not now)k Sprinkle some of the parmesan cheese over the tomatoes.

Bake in preheated 350 oven for about 25-30 minutes or until squash is tender. Remove from oven and place now the mozzarella pieces (or balls) in-between the tomato halves.

Cut fresh basil and sprinkle over the top. Place in oven and broil for 2-4 minutes until cheese is melted and is beginning to brown.