Harley Man has some garden connections!! For the past two weeks he's brought home some beautiful squash!! Now when Harley Man brings home squash that means only one thing...he's anticipating Squash Casserole in a short period of time. That man can eat some squash casserole!!!
As for me, I've requested his garden connections send some tomatoes. I love homegrown tomatoes. I do love a yummy BLT sandwich from time to time!! I also love making (and eating) Dutch Club Broiled Tomatoes. Mmmmm...my mouth is already watering.
Anyway, I thought I'd share those two recipes with you since there seems to be an abundance of both those veggies right now. Of course, if you have other recipes for squash or tomatoes...I'll be glad to give them a try as well!!!
Squash Casserole
Ingredients:
2 lbs. yellow squash; cubed or sliced
1 small grated carrot
1 small chopped onion
1 8oz. carton sour cream
1 can undiluted Cream of Chicken soup or Cream of Celery soup (your choice)
1/2 cup grated cheddar cheese
Salt
Pepper
1 stick magarine
1 small package of Pepperidge Farm Herb Stuffing
Directions:
Place squash, onion, carrot in pot and cover with just enough water to cook until tender (about 10 minutes).
Drain squash, onion and carrot.
Add sour cream, cream of chicken soup, cheddar cheese to cooked squash, onion and carrot. Add salt and pepper to taste. Mix well.
Melt margarine and add Pepperidge Farm Herb Stuffing to melted margarine.
Line casserole dish with 1/2 the stuffing mixture.
Pour squash mixture on top of stuffing.
Add remaining stuffing mixture on top.
Bake 30-45 minutes at 350 degrees.
Dutch Club Broiled Tomatoes
Ingredients:
1 medium ripe tomato
2 teaspoons chopped onion
1/3 cup mayonnaise
2 teaspoons grated Parmesan cheese
Salt
1 teaspoon paprika
Directions:
Cut tomato in half, cross-wise. Place in cooking dish.
Put 1/2 of onion on each half. Sprinkle with salt.
Put mayonnaise on tomatoes and shape to a peak.
Sprinkle on paprika and Parmesan cheese.
Brown in 400 degree oven until skin comes loose.
