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By Pat Mills
All the fresh vegetables you could want are in season right now. Let take advantage and start cooking them up. – Pat
Squash and pepper skillet
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
5 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 small sweet red or green pepper, julienned
1 garlic clove, minced
salt and pepper to taste
In a skillet, sauté onion in oil until tender. Add squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper. Yield: 8 servings.
Tomatoes with vinaigrette
3 tablespoons vinegar
3 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon seasoned salt
pepper to taste
2 medium tomatoes cut into wedges
In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce. Yield: 2 servings.
Refrigerator cucumber slices
4 pounds cucumbers (about 6 large) cut into ¼-in slices
3 medium onions cut into 1/8-in slices
3 cups sugar
3 cups vinegar
4 teaspoons canning/pickling salt
1½ teaspoons mustard seed
½ teaspoon alum
In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture; mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yield: 2½ quarts.
Zucchini with baby carrots
¾ pound baby carrots, scraped
¼ teaspoon dried Italian seasoning
¼ teaspoon coarsely ground black pepper
¼ teaspoon chicken-flavored bouillon granules
1/8 teaspoon garlic powder
1/3 cup water
2 medium zucchini, cut diagonally into ½-in slices
Combine all ingredients except zucchini in a skillet. Cover and cook 5 minutes, stirring occasionally. Add zucchini; cover and cook 3 minutes or until vegetables are crisp-tender. Add additional water, 1 tablespoon at a time, if necessary, to prevent sticking. Yield: 6 servings.
• When beating egg whites add a teaspoon of cold water and you will almost double the quantity.
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