2018-06-13 / Recipes

Country Cooking With Sue Davis

This Sunday is Father’s Day. As you are planning that special meal for Dad, be sure to include some fresh vegetables from the garden on the menu. These dishes are sure to please and let him know that he is special on his special day.

Happy Father’s Day to all!

Squash Casserole

2 c. cooked squash
1 small onion
1 T. butter
1 can cream of mushroom soup
1 egg, beaten
1 c. sour cream
½ c grated cheddar cheese
1 stick butter
2 c. toasted bread crumbs

Cook squash with onion and butter. Drain and add mushroom soup, egg, sour cream and cheese. Mix 1 stick butter and ½ bread crumbs. Mix other ½ bread crumbs in squash mixture and place other ½ on top before bak ing. Bake at 350 degrees for 30 minutes.

Stuffed Green Peppers

6 green peppers
2 c. cooked rice
2 c. cooked ground beef
1 small onion, finely chopped
Salt to taste
½ c. catsup
1 c. buttered bread crumbs

Cut off stem end of peppers and remove seeds. Boil peppers for 5 minutes in lightly salted water. Drain. Combine rice, ground, beef, onion, salt and catsup. Stuff peppers with mixture. Cover with buttered bread crumbs and bake at 350 degrees for 30 minutes, or until tender and browned, in greased, flat, casserole dish.

Cucumber Sandwiches

1 – 8 oz. pkg. cream cheese
1 pkg. Good Seasons Italian Dressing

Mayonnaise to make mixture smooth Combine all ingredients and spread on bread. Top with slice of cucumber and sprinkle with dill weed.

Zucchini Bread

2 c. sugar
2 c. grated medium zucchini
1 c. oil
3 eggs, beaten
3 c. self-rising flour
1 T. vanilla
1 T. cinnamon

Mix all ingredients together in mixing bowl. Pour into greased and sprayed loaf pans. Bake at 325 degrees for 1 hour. (It’s good toasted after it’s several days old.)

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