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Here is a recipe, my daughter Cynthia served a few years ago and since then, it has been known as Cynthia’s Summer Squash Dish, I will tell you this is not what you will call a totally healthy recipe, but oh, my, once in a while, this is an attention getter. Years ago I served this at a “cooking session” at a Farmer’s Market, guys were shaking their heads, that there was no way they would like zucchini and yellow summer squash. Well, after practically forcing them to try it, they were asking for more! You canplay with this recipe to fine tune it for you.
Cynthia’s Spectacular Summer Squash Recipe!
- 5 to 6 medium yellow summer squash, washed and thinly sliced – I use yellow and green, zucchini, yes you’ll find both at Farmer’s Markets.
- One large onion, sliced (more or less)
- Kraft Sharp Cheese Singles (or something similar)
- Salt and pepper to taste
- Butter, heart healthy margarine, etc. (your choice) – about 3 Tbsp
- 1 tablespoon sugar or sweetener
Sauté squash and onion to tender crisp. Melt margarine and mix with the sugar. Toss this mixture with the sautéed vegetables; adjust the sugar/margarine quantity to fit the amount of vegetables and to your taste. Then place a layer of the vegetables in a casserole dish, next just tear up a slice or two of cheese over the top, continue layering and end up with cheese on top. I just made two layers and used a 9×11-baking dish. Bake at 350 degrees for about 40 minutes or until bubbly and just starting to brown a little on top. Trust me, better yet, trust Fred, it’s delicious.
Recipe for watermelon and blue cheese salad
Got a good recipe? Send it to me at email@example.com !