Stuffed Zucchini – Kenna Christensen

About 2 lbs. zucchini

1 cup shredded cheese

2 eggs, slightly beaten

½ cup cottage cheese 

1 tea salt

Dash pepper

1 Tlb chopped parsley

1 slice bread (cut into small cubes)

Pulp from zucchini

Buttered bread crumbs

Use small zucchini, ½ per serving or use larger zucchini cut to serving size. Scrub well. But do not peel. Cook in boiling, salted water until tender-crisp. Cut zucchini in half length-wise. Carefully scrape out pulp. Save shells. If zucchini is young, use all the pulp, if is old. Discard seeds. 

Mix ingredients and stuff squash shells. Cover with buttered crumbs, and bake in a 325˚ for 20 minutes. Place under broiler a few minutes before serving to brown crumbs

Stuffed Tomatoes and Squash

Stuffed Tomatoes and Squash

4 medium tomatoes

3 small summer squash

2 Tlb butter 

1small onion, finely chopped

3 stalks celery, finely chopped

1 ½ lb ground beef or 2 cups cold left over roast, finely chopped

1 ½ cups cooked rice

1 tea. salt 

½ tea. pepper

Hollow out tomatoes from stem end and fat portion of squash from the side. Save centers of scooped out vegetables and sauté in melted butter with finely chopped onion and celery. If using ground beef, add and cook until brown. (If using cold roast beef, add with cooked rice and seasoning. Toss together well and stuff vegetables generously. Place in a shallow baking dish with enough water to cover bottom of pan ½ inch. Bake 20 minutes in a preheated 350˚ oven. Makes 4 servings. 

Harvest Potatoes – Janet Cook

8 – 10 Potatoes

Season salt

1 cube butter

Salt and Pepper

Garlic salt

After peeling and cubing potatoes. (I like to use red or new potatoes with the skins on), generously sprinkle salt, pepper, season salt and garlic salt. Place in greased 

9 x 13”baking dish. Pat on top with butter. Cover tightly with foil and bake at 325˚ for 1 hour. 

Potatoes Supreme – Karel Medrano

8 potatoes boil with the skin on

1 can cream of chicken soup 

1 ¾ cup sour cream

1/3 cup chopped green onions

¼ cup margarine

Grated cheddar cheese

Peel and dice potatoes. Mix all ingredients together and top with crushed Corn Flakes and 2 Tlb butter. 

Green Beans

2 cans french style green beans

1 can cream of mushroom soup

Salt to taste

Almonds - slivered

Drain beans. Add remaining ingredients and warm through. 

Yams

6 Medium Yams

3 or 4 apples peeled and sliced

½ cup butter

3 Tlbs. cornstarch

Optional: small can crushed pineapple

1 cup sugar

1 tea salt

2 cups water 

2 Tlbs. lemon juice

Par boil yams, cool, peel, and slice in layers in buttered casserole dish. Alternating yam slices and apple slices. 

Sauce: Melt butter in a small sauce pan. Add cornstarch, sugar and salt. Blend well, add water, cook and stir until sauce thickens, add lemon juice and pineapple. Pour sauce over yams and apples. 

Grandma Rita’s Yams – Sheila Hurst

6 medium sized yams (fresh, not canned)

½ cup brown sugar

½ stick butter

½ tea salt

1 tea cinnamon

½ tsp nutmeg

¼ tea ground cloves

(Or you can substitute 2 tsp pumpkin pie spice for the spices)

1 egg, slightly beaten

Half and Half

¾ c pecans or walnuts

Boil yams until fork tender. Add a glug of cooking oil to water so the sticky residue from potatoes is easier to clean from pot. Peel and mash yams with all ingredients, except cream. Adjust spices to your personal taste. Whip with mixer, adding cream until consistency of regular mashed potatoes. Add ¾ cup chopped pecans ore walnuts and turn into Pyrex dish. Bake at 375˚ until hot through. Top with large size marshmallows and brown under broiler, 3-4” away from heat, until brown. Watch carefully- they burn easily. If you prefer, you can heat yams in microwave and then put marshmallows on and place under broiler. Yams are a much deeper orange color and they are more flavorful than sweet potatoes. 

Holiday Cauliflower – Kenna Christensen

1 large head cauliflower

1 - 4oz. can mushrooms

1/4 cup sliced green peppers

¼ cup butter

1/3 cup flour

2 cups milk

1 tea salt

1 cup shredded Swiss cheese

1 Tlb. plus 1 tea. Pimento

Break cauliflower into medium size pieces. Cook in boiling water until tender- crisp, about 10 minutes. Drain well, set aside. In a 2 quart sauce pan, sauté mushrooms and green pepper in butter until tender. Blend in flour, gradually stir in milk. Cook, stirring in salt, cheese, and pimento.  Place half of the cauliflower in a 2 quart, casserole dish. Cover with half of the sauce, add remaining cauliflower and sauce. Bake at 325˚ for 15 minutes.