One of many benefits to Summer is the garden fresh produce. I've been lovin' the squash, cucumbers, tomatoes and corn that we've received from relatives and neighbors. Two things I've been hungry for that's squash casserole and creamy cucumber salad. I've never made either one before, so why not today. I found two 4 star recipes online and thought I would try them out.
I have to say, I absolutely LOVE the Squash Casserole that I got from one of my favorite chefs, The Mrs. Paula Deen. I just love her! This dish is to die for, it is so good.
courtesy Paula Deen
Prep time: 25 min.
Cook Time: 55 min.
Serves: 6 servings
6 C large diced yellow squash and zucchini
1 large onion, chopped (I used a sweet Vidalia Onion)
4 T butter
1/2 C sour cream
1 t House seasoning, recipe follows
1 C grated cheddar cheese (I used mild cheddar)
1 C crushed butter crackers (I used Ritz crackers)
Preheat oven to 350 degrees F.
Saute the squash in large skillet with a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. (I used cheese cloth). Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet (I used the same skillet that I cooked the squash), saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish (I used Butter flavor Pam spray) and top with cracker crumbs. Bake for 25 to 30 minutes.
Mirya's Notes: you can make this ahead of time without cooking, just place it (without crumbs) into the fridge until you need it.
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
The creamy cucumber salad reminded me of my grandma Godfrey and my moms, if not just like it. To me, it's good and refreshing to eat on a hot Summer day. You have to have the taste to appreciate it or not like it at all. Doug said it was alright, but prefers cucumbers and Ranch dressing, which is good as well.
Courtesy of Recipezaar
Prep time: 15 minutes
Chill time: 1 1/4 hours
Serves: 6 servings
1 C sour cream
1/4 C sugar
2 T distilled white vinegar
1 t dried dill weed
1/2 t salt
1/2 t ground black pepper
4 large cucumbers, peeled and thinly sliced
1 medium sweet onion, thinly sliced (optional)
In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
In a separate large mixing bowl, toss together cucumbers and onions.
Pour sour cream mixture over top and mix together.
Chill at least 1 hour before serving.
I was in a cooking mood. So, Peggy and Millard came over after church for a little bite to eat. They are all the time having us over for supper during the week and she's the one that works. I thought I would repay the favor. We had the squash casserole, creamy cucumber salad, potato salad, fresh corn on the cob and cherry pie with vanilla ice cream for dessert. Yum Yum! It was so good.