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Old 06-22-2009, 04:19 PM   #51
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Thanks, this looks really good, I am going to try this later this week
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Old 06-22-2009, 07:20 PM   #52
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Here is a hot weather recipe we all love..I'm not a M/w cooker, but do make this for the kids and they gobble it up.
Slice 4 cups of smallish zukes and put in a glass casserrole and cook in m/w about 5 min or to your tooth...Drain well and then in large bowl, beat 2 eggs well add 1-c. mayo,1 onion finely minced,1/4 finely chopped red bell pepper, 1-c. freshly grated parmean, now add the zukes and return to casserole. Combine 2 teas. butter that you've melted and 3 Tab fresh bread crumbs and salt and pepper sprinkle over casserrole and cook about 5 min more or til bubbly.. Enjoy
kadesma
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Old 06-25-2009, 09:01 AM   #53
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Last night I made the following to accompany some spicy baked catfish filets & "Southwestern" rice. Husband cleaned his plate & said he definitely would enjoy it again. The squash should come out tender, but still with texture - not mushy:

1 handful (about 8-10) tiny baby pattypan squash (I used a mix of yellow & green), halved
1 small zucchini, thickly sliced
2-3 tablespoons butter
1 large shallot "clove", peeled & chopped
2 cloves of garlic, peeled & chopped
One 14-1/2-15 ounce can stewed tomatoes, any type/brand
Approx. 1 teaspoon dried Italian Seasoning
Dash of crushed red pepper flakes or to taste

Melt butter in medium skillet over medium heat & saute shallots until just starting to soften. Add in squash & continue sauteeing until squash is "just" starting to brown around the edges a very little bit - but not so long that your shallot burns - about 2 minutes. Add garlic & saute for about a minute more. Add stewed tomatoes & dried Italian Seasoning, & heat through until a bit of the liquid evaporates. Add crushed red pepper flakes to taste & serve.

(Variation: if you have one on hand, a small sliced yellow squash would work well in this too!)
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