There’s not many nice things we can say about the gloomy weather we’ve experienced this year, but it gave me some time to look over cookbooks on my shelves and think about what could be planned for the weeks to come!
One thing I have been thankful for this year is the abundance of both yellow squash and zucchini squash in the grocery stores. It’s really been nice to have the opportunity to experiment with baking the two with potatoes and onions added and trying different seasonings!
I still can’t decide which I like best: garlic salt, dry Ranch dressing, dry Lipton soup mix, the packet of seasoning from Raman Noodles or the packet of cheese from the cheese and macaroni dinner. It’s all good!
I found a recipe this week for the Squash Quiche being featured and, believe me, it was a hit with everyone who tried it! In fact, I have already promised to make another one for Sunday dinner!
The Pork Chop Casserole recipe came from my daughter Carlotta. She knows how much I like it and always tries to make one for me when I visit.
Of course sweet potatoes are always good and I am constantly looking for another way to serve them. These are easy and can be run through the oven while other food is cooking.
PORK CHOP CASSEROLE
4 medium pork chops
6 medium potatoes
1 large onion
2 cans cream of mushroom soup
1 small can mushrooms, stems and pieces
½ cup water
Salt and pepper
Wash and peel potatoes; slice in thin rounds. Place in a greased 9x13-inch casserole. Peel and slice onion in rings, separating the rings over the top of the potatoes. Place pork chops on top of onion rings; add salt and pepper.
In a mixing bowl, stir the 2 cans of soup with the water. Drain and chop mushrooms and place in soup mixture. Spoon the soup mixture over the top of the casserole, covering all. Sprinkle the top of the casserole lightly with dried parsley and paprika.
Cover tightly and bake 1 hour and 10 minutes in a preheated 350 degree oven, Remove and let stand 15 minutes.
2 cups zucchini squash with peeling
2 cups yellow squash, with peeling
½ cup chopped onion
¼ cup chopped bell pepper
½ cup grated cheddar cheese
2 eggs, well beaten
½ cup self-rising flour
(if using plain, add 1 t. baking powder)
2 tablespoons cooking oil
½ cup Italian bread crumbs or crushed saltines
Salt and pepper
Slice squash into thin rounds with peelings left on. Mix all other ingredients except bread crumbs, and toss well to coat Butter a 9-inch pie pan, and pour mixture in. Cover top with crumbs. Place in a preheated 350 degree oven and bake for 40-50 minutes or until a knife inserted in center comes out clean. Remove from oven and let cool for 10 minutes. Slice as a pie.
OVEN CANDIED SWEET POTATOES
½ cup honey or dark Karo corn syrup
¼ cup packed brown sugar
2 tablespoons butter or margarine
6 medium sweet potatoes, cooked and peeled
Bring first 3 ingredients to a boil, then reduce heat and simmer 5 minutes. Pour half the mixture in the bottom of a shallow baking dish. Cut potatoes in half length-wise and place in casserole. Top with remaining syrup. Bake at 350 degrees, basting often, for 20 minutes.