At this time of year, gardens typically are producing the last of a crop of summer squash. If you’re beginning to get tired of eating them fried, mashed or in stews, you may like this recipe for Scalloped Squash. Zucchini squash is also great made this way.
The squash dish is great served with this Fiesta Skillet Dinner. Both can be made quickly and easily, yet are filling and delicious!
SCALLOPED SUMMER SQUASH
3 cups unpeeled, sliced summer squash
1 medium onion, cut in wedges
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash of pepper
1 1/4 cups milk
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Cook squash and onion in boiling, salted water until tender, about 8-10 minutes; drain.
In a saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once, stirring constantly until thick and bubbly.
Add cheese and stir until melted.
Add squash and onion.
Pour into 1 1/2-quart casserole dish. Sprinkle grated Parmesan cheese over mixture.
Bake, uncovered, at 350 degrees for 20-25 minutes. Makes 6 servings.
FIESTA SKILLET DINNER
1 pound lean ground beef
1 cup uncooked instant rice
2 (14 1/2-ounce) cans chunky tomatoes with pepper and onions
1/2 cup water
1/2 cup taco sauce
1 tablespoon dry taco seasoning
1 teaspoon sugar
1 cup cheddar cheese. cut into 1/2-inch cubes
1 cup (plus more if desired) tortilla chips
In a 10-inch skillet cook ground beef over medium-high heat, stirring occasionally until browned about 5-8 minutes; drain.
Stir in rice, tomatoes, water, taco sauce, taco seasoning and sugar. Cook until mixture comes to a boil. Reduce heat to low. Cover and cook, stirring occasionally, until rice is tender about 5 to 6 minutes.
Stir in cheese; place tortilla chips on outer edge of mixture. More tortilla chips may be used with individual servings, if desired. Makes 5-6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
