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Spinach Caserole

Thaw and drain 2 boxes of frozen spinach and squeeze as much water as you can out of them. Mix in a couple of tablespoons of dry onion soup mix, about a cup of shreaded longhorn cheddar, and a cup of sour cream. Put some more cheddar on the top and bake at 350 for about 30 minutes or until itís bubbly. If you use chopped spinach this could be a dip.

Zucchini Caserole In Amarillo in the summertime you always lock your car when attending a square dance function or other gathering. Not especially to keep thieves away but to keep well meaning friends from filling it with Zucchini. This recipe is a real favorite. Shread about 4 cups of zucchini and about 2 cups of mild cheddar cheese. In a bowl mix 1 1/2 cups of bisquick 1/2 cup of milk and 2 eggs. Season with salt and pepper. I like to sprinkle in a little cayenne or crushed red pepper too. Into the bisquick mixture, stir a chopped onion, the shreaded zucchini and shreaded cheese and pour in a pyrex dish that has been sprayed with olive oil. Bake 350 about 30-45 minutes unless you have a slow oven like mine and it will take longer. Sometimes I add browned sausage to this dish and call it a main course. If you have one, shreadding a carrot in with the zucchini will add some color. Richard Barhitte says that he hates zucchini but had a second helping of this dish at a party we had a couple of years ago. MORE ZUCCHINI! Well, you have to do something with all of it...slice it about 1/2" thick and saute it in a little olive oil with an onion that has been halved then sliced. Put a couple of those leftover hamburger buns in the food processor with the blade attachment and a dollup of pesto and blend until fine. Then grate some cheese, whatever happens to be in the frig is fine. I used a combination of Motzeralla, cheddar and Parmesean the other day. Layer the zucchini and onions with the cheese and breadcrumbs, salt and pepper in a caserole dish, and bake it or zap in the microwave until bubbly. STILL MORE ZUCCHINI slice it lengthwise about 1/2 inch thick. Marinate it in olive oil with some fresh herbs like rosemary, basil, thyme, oregano, garlic and/or sage and a cayenne pepper. Then lay it on the barbeque grill when you put the steaks on. It's always a good thing to have some garden herbs stuffed in a bottle of olive oil in the frig. Great to pour on Pasta or use as a bread dip. Try it on corn on the cob.

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