SIDE DISHES recipes

SIDE DISHES recipes

Side Dishes

- When separating eggs, break them into a funnel. The whites will

go through leaving the yolk intact in the funnel.

- Fresh fish freeze well in a milk carton filled with water.

- Make your own celery flakes. Just cut and wash the leaves from the

celery stalks; place them in the oven on low heat or in the hot sun

until thoroughly dry. Crumble and store in an air-tight container.

- When picking a melon, smell it for freshness and ripeness.

Check to see that the fruit is heavy in weight and that the

spot on the end where it has been plucked from the vine is soft.

- When tossing a salad with a basic vinaigrette, always make the

vinaigrette at least 1/2 hour ahead of time and let the mixture

sit to allow the flavors to marry. Pour the vinaigrette down

the side of the bowl, not directly on the greens, for a more

evenly dressed salad.

- For the perfect boiled egg, cover eggs with cold water and

a pinch of salt. Bring the water to a full boil. Remove the

pan from the heat and cover. Let the eggs sit for 8-9 minutes.

Drain the water and place the eggs in ice water to cool to

stop the cooking process.

- When braising meat, cook it at a low temperature for a long

time to keep the meat tender and have it retain all the juices.

- When cooking any kind of strawberry dessert, add a splash of

aged Balsamic vinegar to the recipe to enhance the flavor

of the strawberries.

*SIDE DISHES*

153

Apple Stuffing

1/4 cup chopped onions

1/4 cup chopped celery

2 tablespoons margarine

4 cups dry bread cubes

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

1 cup diced, unpeeled apples

1/2 teaspoon dried sage

Freshly-ground black pepper

1/2 cup chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender. Combine

onions and celery with all other dry ingredients. Add broth, and toss.

Yields stuffing for a 10 to 12 pound turkey.

Apple Stuffing

154

Asparagus Risotto

1-1/2 pounds asparagus

5 cups (about) canned low-salt chicken broth

1 cup water

1 tablespoon butter

1 large onion, chopped

2 cups arborio rice or medium-grain white rice

1/2 cup dry white wine

2 teaspoons chopped fresh rosemary

1 cup freshly grated Parmesan cheese

1/4 cup whipping cream

Fresh rosemary sprigs (optional)

Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve.

Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth

and 1 cup water in blender. Puree until smooth. Set aside. Melt butter in

heavy large saucepan over medium heat. Add onion and saute until tender,

about 8 minutes. Add rice and stir 1 minute. Add wine and cook until

absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped

rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes.

Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and

allowing liquid to be absorbed before adding more, stirring often. Add

remaining asparagus stalk pieces and reserved asparagus tips and continue

cooking until rice is just tender and mixture is creamy, adding broth as

needed and stirring often, about 10 minutes longer. Add reserved asparagus

puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and

cream. Season to taste with salt and pepper. Transfer risotto to bowl.

Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan

separately.

Asparagus Risotto

155

Baked Pineapple Casserole

1/2 cup margarine

1 cup white sugar

4 eggs

1 pinch ground cinnamon

1 pinch ground nutmeg

5 slices white bread, torn

1 (20 ounce) can crushed pineapple with juice

Grease a medium-sized casserole dish. In a mixing bowl, cream together

margarine with sugar. Beat in eggs one at a time. Stir in cinnamon and

nutmeg. Stir bread and crushed pineapple into the mixture. Transfer mixture

to the prepared baking dish. Bake at 350F for 60 minutes, or until bubbly

and lightly browned.

Baked Pineapple Casserole

156

Candied Yams With Bourbon

6 to 8 large sweet potatoes

1/4 cup light corn syrup

1/4 cup dark corn syrup

2 tablespoons maple syrup

1/4 cup Kentucky bourbon, high quality

salt and pepper, to taste

fresh parsley, minced

Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.

Cool and arrange in buttered casserole pan or dish. Combine remaining

ingredients, except parsley, and pour over potatoes. Bake at 350F degrees

until bubbling hot. Garnish with parsley.

Candied Yams With Bourbon

157

Cheddar Corn Casserole

1 stick butter, melted

1 large onion, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

3 eggs

1 cup sour cream

1 can (16 oz.) creamed corn

1/3 cup yellow cornmeal

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup cheddar cheese, shredded

In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add

onion and peppers and cook until softened, stirring occasionally. Remove

from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a

large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and

pepper. Stir in cheese and onion-pepper mixture. Turn into a 2-quart

buttered baking dish. Bake in a preheated 350F oven for 30 to 35 minutes,

until puffed and golden.

Cheddar Corn Casserole

158

Chili-Baked Fries

4 baking potatoes

4 tablespoons oil

1-1/2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoning salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

1 pinch cayenne pepper

Scrub potatoes. Leaving skins on, cut each potato lengthwise into 8 wedges.

Rinse under cold water to remove starch. Pat dry. In very large bowl, mix

all remaining ingredients. Add potatoes and toss to coat. Place on rimmed

baking sheet. Bake in preheated 450F degree oven for about 45-50 minutes or

until crisp and browned. Carefully toss twice during cooking.

Chili-Baked Fries

159

Corn Fritters

2 cups flour

2 eggs, beaten

1 tablespoon baking powder

1 cup milk

1/2 teaspoon salt

1/4 cup (1/2 stick) butter

4 tablespoons sugar

1 cup whole corn, drained

oil for frying

Sift together flour, baking powder, salt and sugar. Combine eggs, milk, and

butter; blend well; fold into dry ingredients. Stir in corn. Heat deep fryer

to 350F. Drop by tablespoonfuls into hot oil; deep fry about 5 minutes, or

until fritters are golden brown. Sprinkle with confectioners' sugar. Serve

warm.

Corn Fritters

160

Country Sausage And Sage Dressing

2 baguettes (long French bread), stale, cut into 1-inch cubes

1 tablespoon vegetable oil

1 pound Country Sausages, preferably homemade

1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)

5 stalks celery, peeled, split lengthwise and cut in large

(3/4 to 1 inch) dice

2 medium apples, peeled, cored and cut in large dice

1/4 cup Italian parsley, leaves picked and very coarsely chopped

1/4 cup branches fresh sage, leaves picked and coarsely chopped

4 eggs

2 cups turkey or chicken stock

1 teaspoon salt

1 teaspoon freshly ground black pepper

6 tablespoons unsalted butter

The bread should be completely stale. If not, spread the cubes on a baking

sheet and put in a low oven (250F) for about 1 hour to dry them out. Heat

the vegetable oil in a large skillet. Add the sausage meat and brown it,

breaking up meat into pieces about the size of a quarter. Transfer meat from

skillet to large bowl, using a slotted spoon. Add onion and celery to the

skillet. After 1 minute, add the apples and cook 2 more minutes. Place in

bowl with sausage. Add bread cubes, parsley and sage to the bowl. In a

separate bowl, mix the eggs and stock with the salt and pepper. Pour this

over the sausage mixture and gently toss all the ingredients. They should

combine without mushing. Generously butter a 16-inch baking pan (2

tablespoons). Spread the mixture in the pan and dot with more butter (4

tablespoons). Preheat oven to 350F and bake for 50 minutes to 1 hour. The

top should have a nice golden brown crust.

Country Sausage And Sage Dressing

161

Cream Cheese Ranch Potatoes

8 baking potatoes, peeled and quartered

1 (8 ounce) package cream cheese, softened

1 (1 ounce) package dry Ranch-style dressing mix

1 (8 ounce) container sour cream

1/2 cup butter, softened

Bring a large pot of salted water to a boil. Add potatoes and cook until

tender, about 25 minutes. Drain and mash. In a large bowl beat the cream

cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream

and butter; beat until desired consistency is reached.

Cream Cheese Ranch Potatoes

162

Creamy Cabbage Rolls

5 lbs. cabbage, that has either been cored and steamed or

frozen and thawed

1-1/2 lbs. ground pork

1 large onion, chopped medium fine

1 hard roll, soaked in water and squeezed dry, crumbled

1-1/2 cups cooked rice

2 cloves garlic, minced

2 eggs

1-1/2 teaspoons salt

1/2 teaspoon marjoram, crumbled

1 teaspoon paprika

6 slices bacon, chopped

1 (13 ounce) can chicken broth

1 (8 ounce) container sour cream

1 teaspoon flour

2 teaspoons paprika

1 dash cayenne (or more if you like)

Separate leaves of your steamed or frozen/thawed cabbage and slice off the

tough rib on the back of each leaf. Mix pork, onion, roll, rice, garlic,

eggs, salt, marjoram, and the 1 teaspoon paprika in a large bowl until well

blended - but don't turn the rice into mush. Place about 1/3 cup of meat

mixture on each leaf; roll into desired size/shape. Set aside and repeat.

Shred remaining cabbage. Fry bacon until crisp and add in half the shredded

cabbage. Pour this into a deep cassarole dish, place cabbage rolls on top

and then remaining shredded cabbage. Pour chicken broth over top, cover, and

bake in a 375F oven for 1 hour. Drain off juice into a sauce pan and add the

sour cream, flour and 2 teaspoons paprika. Whisk while heating to thicken,

but do not let it boil. Pour over the cabbage rolls and dust with cayenne.

Creamy Cabbage Rolls

163

Crockpot Scalloped Potatoes

6-8 thinly sliced potatoes

1 can cheddar cheese soup

1 cup velveeta cheese

1-1/2 cups grated sharp cheddar cheese

1 can (12 oz.) evaporated milk

Salt and pepper

Spray crockpot with cooking spray. Fill crockpot half full of the sliced

potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup

grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.

Layer remaining ingredients in same order. Cook on high about 6 hours. You

need to check for you may need to add more milk. You can parboil the

potatoes for quicker cooking.

Crockpot Scalloped Potatoes

164

Day Before Mashed Potatoes

9 potatoes, peeled and cubed

6 ounces cream cheese

1 cup sour cream

2 teaspoons onion powder

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook

until tender but still firm, about 15 minutes. Transfer potatoes to a large

bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion

powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or

overnight. Preheat oven to 350F. Lightly grease a medium baking dish. Spread

potato mixture into the prepared baking dish, and bake in the preheated oven

about 30 minutes.

Day Before Mashed Potatoes

165

Easy Cheesy Potato Casserole

1 pound Velveeta cheese, cubed

2 cups mayonnaise

1 (2 pound) package frozen hash brown potatoes, thawed

1 white onion, chopped

1 (3 ounce) jar real bacon bits

Preheat oven to 350F. In the microwave, melt cheese in a large

microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a

9x13 inch baking dish and top with bacon bits. Bake in preheated oven for 1

hour, or until hot and bubbly.

Easy Cheesy Potato Casserole

166

Glazed Pearl Onions

2 tablespoons unsalted butter

1 package (16 ounces) frozen small whole onions, thawed

2 1/2 tablespoons light brown sugar

1 tablespoons Dijon mustard

2 tablespoons minced fresh parsley

Melt the butter in a large skillet over medium heat. Add the onions and

cook, stirring occasionally, until the onions begin to brown on all sides,

10 to 12 minutes. Sprinkle with the brown sugar and gently stir in the

mustard to make a smooth coating over the onions. Cook two minutes more.

Sprinkle with parsley and serve hot.

Glazed Pearl Onions

167

Green Bean Casserole

1 can cream of mushroom soup, 10 3/4 ounce

4 cups cooked green beans

1/8 teaspoon pepper

3/4 cup milk

1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and

2/3 cup of the fried onions. Bake for about 25 minutes at 350F. Top with the

remaining 2/3 cup fried onions and bake about 5 more minutes, until onions

are lightly browned.

Green Bean Casserole

168

Green Beans With Roasted Onions

Nonstick vegetable oil spray

6 medium onions (about 2 1/2 pounds), peeled, each cut vertically

through root end into 12 to 14 wedges

6 tablespoons (3/4 stick) butter

2 cups canned low-salt chicken broth

3 tablespoons sugar

2 tablespoons red wine vinegar

3 pounds slender green beans, ends trimmed

Preheat oven to 450F. Spray 2 heavy large baking sheets with vegetable oil

spray. Arrange onions in single layer on prepared sheets. Dot onions with 4

tablespoons butter, dividing equally. Season with salt and pepper. Bake

until onions are dark brown on bottom, about 35 minutes. Meanwhile, boil

broth in heavy large skillet over high heat until reduced to 1/2 cup, about

6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture

comes to boil. Add onions to sauce; reduce heat to medium-low. Simmer until

liquid is slightly reduced, about 5 minutes. Season with salt and pepper.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat

before continuing. Cook green beans in large pot of boiling salted water

until crisp-tender, about 5 minutes. Drain well. Return beans to same pot.

Add remaining 2 tablespoons butter and toss to coat. Mound beans in large

shallow bowl. Top with onion mixture and serve.

Green Beans With Roasted Onions

169

Herbs 'n Onion Pie

3 large onions, sliced thin

1/4 cup butter

1/2 pound bacon, crisp fried and crumbled

1 1/4 cup milk

2 teaspoons Worcestershire

3 eggs

1 cup Bisquick

1/4 teaspoon dried savory leaves

1/4 teaspoon dried basil leaves

1/4 teaspoon dried parsley leaves

Heat oven to 400F. Grease a 9" pie plate. Cook onions in butter in a 10"

skillet, stirring frequently, until onions are softened. Arrange half of the

onions evenly in pie plate sprinkle with half of the bacon. Top with

remaining onions and bacon. Place milk, worcestershire sauce, eggs and

Bisquick in blender container. Cover and blend on high for 15 seconds. Pour

into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over

milk mixture. Bake until knife inserted in center comes out clean, about 35

minutes.

Herbs 'n Onion Pie

170

Holiday Green Beans And Bacon

7 slices bacon

2 - 9-ounce packages frozen whole green beans, thawed

6 medium carrots, cut into 3- to 4-inch-long strips

2 tablespoons margarine or butter

2 cloves garlic, minced

1/2 teaspoon pepper

In a large skillet cook bacon, uncovered, over medium heat for 8 to 10

minutes or until just crisp, turning occasionally. Remove bacon, reserving 2

tablespoons drippings in skillet; drain bacon on paper towels. Add green

beans, carrots, margarine or butter, and garlic to reserved drippings in

skillet. Stir-fry over medium-high heat about 5 minutes or until vegetables

are crisp-tender. Crumble bacon. Stir pepper into vegetable mixture. Remove

from heat. Transfer to a serving bowl. Top with crumbled bacon.

Holiday Green Beans And Bacon

171

Latkes (Potato Pancakes)

3-4 medium potatoes

2-3 tablespoons Matzo meal (or flour)

1 egg

peanut oil

salt and pepper

1 small onion, grated (optional)

apple sauce (optional)

sour cream (optional)

Grate potatoes. Mix in egg, flour, salt and pepper. Grated onion may be

added for flavor. Form into patties and fry until brown on both sides (about

2 minutes for each side). Serve with apple sauce or sour cream.

Latkes (Potato Pancakes)

172

Roast Garlic Mashed Potatoes

8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tablespoons butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tablespoons Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil. Puree garlic; set

aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1

hour, or until soft. While still hot, peel and mash, or pass through a

potato ricer. Melt butter in heavy cream; whisk in pureed garlic. Stir into

potatoes. Stir in cheeses and season with salt and pepper. Spoon into a

gratin dish. Place in a 400F oven for 12 to 15 minutes or until browned and

bubbling.

Roast Garlic Mashed Potatoes

173

Roasted Cauliflower With Garlic

6 Pound cauliflower (3 heads), cut into 2-inch-wide florets

1/2 cup olive oil

4 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 425F. Toss cauliflower with oil, garlic, salt, and pepper in

a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and

lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

Roasted Cauliflower With Garlic

174

Southern Oyster Casserole

2 quarts oysters

1/4 pound (1 stick) butter

3 whole scallions, chopped

1 green or red bell pepper, seeded, deribbed, and chopped

1/2 pound mushrooms, sliced

1/4 cup flour

1 cup heavy cream

1/4 cup grated Parmesan cheese

Freshly grated nutmeg

1/2 teaspoon paprika

Salt

Freshly ground black pepper

1/2 cup bread crumbs

Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it

with nonstick spray. Drain the oysters and set aside. Melt 2 tablespoons of

the butter in a heavy casserole. Add the scallions and pepper and saute

until the onion is soft, about 5 minutes. Add the mushrooms and oysters and

saute for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining

butter. Stir in the flour. When smooth, add the cream, and stir until

boiling and thick. Add the cheese. Stir this cheese sauce into the oyster

mixture and season with nutmeg, paprika, salt, and pepper. The casserole may

be made ahead to this point and refrigerated overnight.

Return it to simmer on top of the stove before proceeding. Pour the mixture

into the prepared dish and top with the bread crumbs and dot with the

remaining butter. Place under the broiler until browned and bubbling -

about 10 minutes, depending on the depth of the casserole.

Southern Oyster Casserole

175

Stuffed Acorn Squash Supreme

1 (6 ounce) package broccoli and cheese flavored rice mix

1 pound turkey breakfast sausage

1 medium acorn squash, halved and seeded

1/2 cup chopped apple

2 teaspoons crushed coriander seed

1/2 cup shredded Monterey Jack cheese

Prepare rice mix according to package directions; cover, and set aside.

Place squash halves cut side down onto a plate. Cook the squash in a

microwave oven for 5 minutes on High, until tender but firm. In a medium

skillet over medium heat, cook sausage until evenly browned; drain, and set

aside. In a large bowl, mix together the prepared rice, sausage, apple, and

coriander. Stuff each squash half with the mixture. Cover stuffed squash

halves with plastic wrap, and heat in the microwave until squash is cooked

through and soft, about 5 minutes. Remove plastic, and top stuffed squash

with cheese. Continue to cook until cheese is melted, about 1 minute.

Stuffed Acorn Squash Supreme

176

Stuffed Avocado

1 avocado

About 1/4 cup shredded, cooked chicken

1/2 cup buttermilk

1/4 cup flour

1/2 cup saltine cracker crumbs

Oil, for frying

1/2 cup green chile sauce

1/2 cup shredded Cheddar cheese

1/2 cup shredded Jack cheese

Heat the oven to 350F. Slice the avocado down the middle and remove the pit

and skin. Fill the hollow left by the pit with the chicken. Put the 2 halves

of the avocado back together. Place the buttermilk in a shallow dish, the

flour in another shallow dish and the cracker crumbs in a third dish.

Carefully holding the avocado together (it's slippery), dip it first in the

buttermilk then roll it in the flour to coat completely. Dip it again in the

buttermilk and roll it in the cracker crumbs until completely covered. Heat

about 4 cups of oil in a deep saucepan over medium-high heat. Deep-fry the

avocado until golden brown, about 2 minutes. Remove the avocado with a

slotted spoon and drain on paper towels. Place the avocado in a shallow

casserole and press firmly to flatten just a little. Cover the avocado with

the green chile sauce and Cheddar and Jack cheeses and place in the oven

until the cheese melts, about 10 minutes. Serve this with rice and beans.

Stuffed Avocado

177

Sugar Snap Peas With New Potatoes

10 ounces sugar snap peas

Kosher salt

1 pound very small new potatoes

2 tablespoons butter

1 tablespoon chopped chives

2 tablespoons chopped fresh mint

Freshly ground black pepper to taste

Remove strings from peas, if desired. Remove the cap if still attached. Put

peas in boiling water with 1 teaspoon salt for 3 minutes. Drain and plunge

into ice water until cold. Drain well. Wash potatoes well and do not peel.

If potatoes are not very small (no larger than golf ball size), quarter or

halve as necessary. Place potatoes in a steamer basket in a large pot and

steam 15 to 20 minutes or until just tender. In a large skillet or wok, melt

butter over low heat until it begins to look nutty brown and smells like

nuts. Add peas and potatoes, raise heat to medium, and toss well. Add

chives, mint, and salt and pepper to taste. Toss again until well coated.

Sugar Snap Peas With New Potatoes

178

Sweet Potato Casserole

5 sweet potatoes, cooked, peeled and mashed

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Set aside. In

a large bowl, mix together mashed sweet potatoes, salt, 1/4 cup butter,

eggs, vanilla, ground cinnamon, sugar, and cream. Pour into prepared baking

dish. In a medium-sized mixing bowl, combine 1/4 cup butter, flour, brown

sugar, and chopped pecans. Mix together with a pastry blender or fingers

until it resembles course meal. Sprinkle over potatoes. Bake for 30 minutes.

Sweet Potato Casserole

179

Twice Baked Potatoes

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 350F. Bake potatoes in preheated oven for 1 hour. Meanwhile,

place bacon in a large, deep skillet. Cook over medium high heat until

evenly brown. Drain, crumble and set aside. When potatoes are done allow

them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the

flesh into a large bowl; save skins. To the potato flesh add sour cream,

milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix

with a hand mixer until well blended and creamy. Spoon the mixture into the

potato skins. Top each with remaining cheese, green onions and bacon. Bake

for another 15 minutes.

Twice Baked Potatoes

180

Zucchini Casserole

6 zucchini, sliced

2 eggs, beaten

1 cup mayonnaise

1 small onion, diced

1 cup grated Romano cheese

1/4 teaspoon ground black pepper

24 buttery round crackers, crushed

2 tablespoons butter, diced

Preheat oven to 350F. Spray a 9x13 baking pan with cooking spray.

Place sliced zucchini in a large saucepan. Pour in enough water to cover,

and bring to a boil over high heat. Boil until barely tender, about 2

minutes. Drain and set aside. In a large bowl, whisk together eggs and

mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash,

then pour mixture into prepared baking pan. Sprinkle with crushed crackers,

then dot evenly with diced butter. Bake in preheated oven for 30 to 40

minutes, until middle of casserole is no longer moist, and springs back when

gently pressed.

Zucchini Casserole

181