—_
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By CHARLOT M. DENMON
Staff writer
Summer days grow shorter and
home gardens are abounding in
fresh vegetables. Homemakers are
taking advantage of their backyard
harvest, preparing delicious dishes
for the table, canning or freezing in
preparation for the cold winter
months ahead.
Many are overwhelmed, however,
by the abundance of green and
yellow squash.
Low in calories but high in
Vitamin A, zucchini reproduces in
such abundance that homemakers
run out of ways to prepare this
dependable and inexpensive source
of nutrients.
Knowing what it is like to have
more of this fast-growing vegetable
on hand than we how to prepare,
during this past winter we collected
numerous zucchini recipes. We
share some of these recipes with
this week’s Dallas Post Cookbook
readers.
ZUCCHINI SALAD
one third c. salad oil
2 T. lemon juice
2 T. white vinegar
1t. sugar
Yy t. finely gr. pepper
Crisp salad greens
1 Ib. zucchini, unpeeled
2 red Delicious apples
1 c. sliced red onion
’1 green pepper, slice
1 c. sliced diagonally celery
Combine first six ingredients in a
jar, shake well to mix. Line salad
bowl with greens. Cut zucchini into
%-inch slices; quarter peeled apples
and cut into Y-inch slices. Add
zucchini, apples and remaining veg-
etables into bowl. Pour dressing
from jar over and toss lightly.
Serves 8-10.
ZUCCHINI WITH WALNUTS
1 c. walnuts, halved
6 med. zucchini, cut in %-in. slices
2 T. butter or oleo
2 T. salad oil
1t. salt (optional)
% t. fresh gr. pepper
Chop 3; cup of walnuts, saute
zucchini in butter and oil until it is
tender but not crisp, shaking pan
and tossing zucchini with wooden
spoon until it cooks evenly. Pour off
butter and oil, add chopped walnuts
and seasonings to the drained zuc-
chini. When walnuts are well-
blended and heated, garnish with
remaining walnuts and serve.
HERBED ZUCCHINI
41g. zucchini
6 T. butter or margarine
4 med. onions, coarsely chopped
1t. salt (optional)
1 t. dried thyme
1 t. dried basil
1 c. whipping cream, optional
chopped parsley
Slice zucchini in % inch slices,
saute in heated butter for three
minutes, turning once. Remove
from skillet and set aside. In same
pan, saute onions until soft, not
borwn. Combine zucchini and
onions, add salt and herbs. Heat
over low heat, add cream if ‘used.
Heat but do not boil. Arrange on
serving dish, garnish with parsley.
Delicious with pork chops. Serves 8.
ZUCCHINI & TOMATO SAUTE
1 med. onion, finely chopped
2 T. salad oil
1 garlic clove, minced
3 med. tomatoes, peeled, chopped
t. each salt & dried basil
I t. each sugar and dried oregano
dash pepper
4-6 med. zucchini, unpeeled, sliced
in ¥4 inch pieces
Ys c. white wine or chicken broth
Cook onion in frypan until soft,
not brown. Mix in garlic, tomatoes,
salt, basil, sugar, oregano and wine
(or broth). Bring to: boil, cover and
reduce heat. Let simmer 20 min-
utes, uncover and stir in zucchini.
Cook over moderately high heat,
stirring frequently until tomato
sauce is reduced and thick, and
zucchini is tender crisp (about 10
GATE OF HEAVEN SCHOOL
Sept. 3-9
WEDNESDAY--Hot dogs, baked
beans, pears, scooter pie, milk.
THURSDAY-Chicken croquettes
w-gravy, mashed potatoes, corn,
pudding pop, milk.
FRIDAY-Pizza, salad, fruit cock-
tail, cookies, milk.
MONDAY--Tacos, BBQ chips,
pineapple rings, cookies, milk.
TUESDAY--Flying saucer sand-
wich, potato rounds, peaches, milk.
DALLAS SCHOOLS
Sept. 3-9
WEDNESDAY--Hot dog (plain or
w-meat sauce) or cheeseburger,
tater tots, applesauce, milk or juice.
THURSDAY--Italian sub w-cold
meat, lettuce-cheese or Sloppy Joe
on roll, carrot-celery stix, straw-
berry gelatin w-fruit. Milk or Juice.
FRIDAY-Spicy Mexican Tacos or
°
corn, peaches, milk or juice. Bonus:.
Jumbo sugar cookie.
MONDAY-Pork barbeque sand-
wich w-special relish or hot dog on
bun, dill pickles, baked beans, milk
or juice. Bonus: Ice cream bar.
TUESDAY--Barbeque chicken or
cheeseburger on roll, whipped pota-
toes-gravy, green beans, milk or
juice. Bonus: Chocolate cake w-
icing.
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Sept. 3-9
Breakfast
WEDNESDAY--Juice,
donut, milk.
cereal,
cake, milk.
FRIDAY Juice, cereal, cookies,
milk.
MONDAY--Orange juice, cereal,
pastry, milk.
TUESDAY --Fruit,
bread-butter, milk.
Lunch
WEDNESDAY--Hot dog on bun,
relish-chopped onions, baked beans,
chips, pudding-whipped cream,
milk.
THURSDAY--Wimpie on bun,
apple sauce, corn, peanut butter
squares, milk.
FRIDAY--French bread pizza,
garden salad-dressing, raisin bars,
milk.
MONDAY--Hamburg on bun, con-
diments, hash browns, fruit, peanut
butter cookies, milk.
TUESDAY--Hoagie-lettuce-
tomato, Italian dressing, fruit juice,
brownies, milk.
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675-2070
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Sept. 2-9
TUESDAY--Hot dog on bun,
potato puffs, baked beans, cheese
squares, fruit cocktail, milk.
WEDNESDAY --Steak hoagie on
bun, breaded onion rings, green
beans, chocolate pudding, milk.
THURSDAY--Hamburg on bun w-
sliced American cheese-tomato-let-
tuce, macaroni salad, ice cream,
milk.
FRIDAY--French bread pizza,
tossed green salad, potato chips,
melon wedge, milk.
MONDAY--Ham patti on bun, can-
died sweet potatoes, peas, cherry
pie, milk.
TUESDAY-Hoagie, pickles, apple
juice, jello salad, corn chips, pears,
milk.
Let us welcome you!
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minutes). Salt to taste, if desired.
Use of salt in recipe is optional.
ZUCCHINI PAISANO
3 c. sliced zucchini
2 c. sliced mushrooms
3 T. salad oil
2 c. or 1-16 oz. can tomato bits
34 t. sweet basil
34 t. garlic powder
12.8 oz. French Fried onions
% c. ricotta cheese
one third c. grated Parmesan
cheese
V4 c. milk
1 egg, slightly beaten
Saute zucchini and mushrooms in
frypan until tender-crisp, about 5
minutes, remove from heat. Stir in
tomatoes, spices and half can
French Fried onions. Place in
greased casserole, combine cheeses,
milk and egg; blend until smooth
and spread over casserole. Bake in
pre-heated 350 degree oven uncov-
ered for 30 minutes. Top with
remaining onions and bake for five
minutes longer. Serves 4-6.
ZUCCHINI PROVENCALE
2 Ibs. small zucchini
4 c. shallots (or onions)
3 oz. butter or margarine
6 sm. tomatoes, peeled, seeded and
quartered
2 T. salad oil
salt & pepper to taste
2 t. chopped garlic
1 pepper, finely chopped
% c. Parmesan cheese
2 T. chopped parsley
Wash zucchini and cut into half
inch slices, place in cold water,
bring to boil and drain. Slowly saute
the shallots or onions in a little
butter or margarine in bottom of
casserole until golden brown.
CANNING TOMATOES
*3.00 A BUSHEL
Apples, Peaches, Cucumbers
Always bountiful
Photo)
Arrange tomatoes on top and pour
over the salad oil. Sprinkle with salt
(optional) and pepper, garlic, and
green pepper. Cover casserole and
cook over low flame about 15 min-
utes. Remove cover and place zuc-
chini on top, melt remaining butter
(Charlot Denmon
and pour half over zucchini. Cover
and cook over low flame until zuc-
chini is just tender. Sprinkle top
with Parmesan cheese and chopped
parlsey; pour over the rest of the
unmelted butter and serve in the
casserole. Serves 4.
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