|
|
Post by Mary Ann on Jul 13, 2006 14:06:05 GMT -5
So here are the hot days of summer. It's sometimes hard to figure out what to make. What sorts of things are you doing for summer meals now? Are you cooking out of your gardens or farmer's markets? Any menu ideas? Recipes?
|
|
|
|
Post by ride4fun on Jul 18, 2006 0:22:21 GMT -5
I'm not too creative -- I've been shredding zucchini and having zucchini and onion omelots quite a bit the last week or so --with a nice cheese on top for extra flavor. Mom makes a zuchhini pancake with cornmeal and blueberries thats great, she freezes either the whole batter or the zuchhini and it works well in the winter.
|
|
|
|
Post by Mary Ann on Jul 18, 2006 9:23:51 GMT -5
Mmmm, I hadn't thought of zucchini in an omelet! About how much do you use? And do you have a recipe for the batter? I have a killer bunch of zucchini coming at me.  I was starting to think that nobody was eating this summer! C'mon, we gotta eat! |
|
|
|
Post by KarenN on Jul 18, 2006 11:09:07 GMT -5
It's too hot to eat! LOL
We're grilling a lot of burgers, steaks, chicken and veggies, eating a lot of salads and enjoying fresh sweet corn, tomatos, canatlope and cukes from Ian's garden. I've put up about 30 quarts of various pickles and trying to figure out what to do with all that yellow squash!
|
|
|
|
Post by Sugbee on Jul 18, 2006 12:37:36 GMT -5
Cut that yellow squash up and bake it with some onions and mushrooms in some cream of chicken soup. Easy and good. Dump some grated cheese on top before serving.
|
|
|
|
Post by KarenN on Jul 18, 2006 15:33:07 GMT -5
Oh I have lots of great squash recipes - and eating it now is not the problem - the problem is the pounds and pounds of EXTRA squash - any preserves or other ideas?
|
|
|
|
Post by Cally on Jul 18, 2006 16:52:45 GMT -5
StephJ gave me the recipe for the BEST summertime dessert.
Take an angel food cake and tear it into bite size pieces. Get a large red jello and make it as the package says, but half the water. Pour over the angel food cake. Mix up a large container of vanilla pudding, then pour that over the jello and cake. Cover with sliced strawberries, then cool whip, then some strawberries for decoration. It's DELICIOUS and very summery.
|
|
|
|
Post by Mary Ann on Jul 19, 2006 9:09:38 GMT -5
Woohoo!!! That squash thing is going with the pork chops tonight! Thanks, Sugbee!
And Cally, the cake sounds good, but I'm not really clear on the directions. Do you put the pudding on before it's set, or after? And is it before the Jello's set, or after? And what do you think about stirring lotsa strawberries with the Jello and cake, and also with the pudding? When it's done do you want the cake to still have chunkiness to it, or is it more mooshed into the Jello? And relative to the Jello, is the cake a tube pan size, or a loaf size? It does sound very summery, and adaptable to a lot of different kinds of fruit.
I have the sauteed zucchini and onions in olive oil and garlic and fines herbs down pat. And zucchini bread to die for (tastes like a cookie), but I'm always on the lookout for new summer squash ideas, too. Do you ever slice them thin and bread them and fry them? Or core the big ones and stuff them with a sausage/breadcrumbs/garlic/herb mixture? That's pretty good. If you have a honker one that needs peeling though, it's kinda squishy. For that one you need the peel but not the seeds to help hold it together.
And Karen, with all you do at home and a full time job, just how did you find time to put up pickles???
C'mon everybody, we sure have to eat, even if it's hot! How do you cope?
|
|
|
|
Post by TandB on Jul 19, 2006 9:21:25 GMT -5
microwaves and crockpots!
|
|
|
|
Post by Newfygirl on Jul 19, 2006 16:29:07 GMT -5
My Dad used to make Zucchini Chocolate Chip Cookies...they were sooooo good!
|
|
|
|
Post by Mary Ann on Jul 20, 2006 6:18:45 GMT -5
Hey, I went to allrecipes.com yesterday and just put 'zucchini' in the search engine, and I found all sorts of good stuff; including Chocolate Chip Cookies! You could have an All Zucchini Meal, you know it?  |
|
|
|
Post by Cally on Jul 20, 2006 11:30:16 GMT -5
Mary Ann-the jello is still liquid when you add the putting, then after you're done with all of the layering, you put it in the fridge to set. The cake sucks up the jello and pudding. It never really sets to a jello consistency, because the pudding and jello kind of mix together. You're just not experimental enough! LOL! I have used both the circle angel food cake and the loaf. I know they're different sizes, but I haven't noticed a difference in flavor. I just put it all together in a large bowl-a clear one makes it really pretty.
|
|
|
|
Post by Mary Ann on Jul 20, 2006 16:47:50 GMT -5
So you mean you stir it, or do you layer it? I got the impression it's layered.
|
|
|
|
Post by Cally on Jul 26, 2006 19:18:55 GMT -5
LAyered-no stirring involved. But the jello and pudding are both a liquid consistancy when you pour the "layers", so they mix a bit.
|
|
|
|
Post by miata on Aug 8, 2006 22:26:24 GMT -5
Tomato gravy- slice up several really ripe tomatoes. put a little butter in a iron skillet and cook tomatoes down. when they turn into tomato mush- coat with flour and add milk to make country gravy consistancy. serve hot over potato bread toast (this is a really local thing, but it is sooooo good) We always have it with sweet corn on the side
|
|
