Dear Reader,
I'm on vacation. Hopefully I'm cooking, sewing, gardening and doing a bit of nothing in between. While I'm away, I'll be featuring some of the summer recipes sent in by readers, and recipes of mine that are guaranteed winners for a summer potluck.
Today’s recipes were sent in by book club reader, Joanne. I love that the first recipe can be made three ways.
“Hello Suzanne, this recipe can be used in a variety of ways–as an appetizer when rolled into 1" balls, as a side dish ready to be spooned out a baking dish, or put into a pie plate (with or without a crust) and served as a quiche with a salad. I've added a 2nd recipe that is also based on a vegetable that my daughter has loved since she was 8 years old (this year she'll be 50!) and there are never any leftovers.” – Joanne
SPINACH BALLS
4 - 10 oz packages CHOPPED spinach (works okay with 9 oz pks)
4 cups HERB stuffing mix - Pepperidge Farm is good
2 or 3 diced onions
8 eggs - beaten well
1 cup Locatelli cheese (or other Parmesan cheese)
1-1/2 cup melted butter
1 tablespoon thyme
2 cloves of garlic crushed
Salt & Pepper to taste - I use white pepper
Defrost and drain spinach–squeeze dry and mix well with all other ingredients
Chill at least 3 hours–I usually chill overnight
Roll into 1" balls and bake for 30 minutes at 325 degrees until golden brown
These are great to make ahead and freeze–after making the balls but before cooking, lay on a cookie sheet and place in freezer–once they are frozen you can put them in zip-lock bags and they can be cooked frozen–just lower the oven temp to 300 degrees.
This also makes a great crust-less quiche–just press into a greased pie plate and cook at 350 degrees for 35 - 45 minutes. Of course if you like crust and don't have to watch your carbs this is a wonderful quiche filling.
ZUCCHINI PIE
1 cup Bisquick mix
4 large eggs
1/2 oil
3 cups peeled and diced zucchini (2 to 3 zucchini depending on size)
1 cup diced onion
1/2 cup grated Parmesan cheese
1 teaspoon parsley flakes
salt & pepper to taste
1/2 cup diced or shredded mozzarella (optional)
Preheat oven to 350 degrees.
Grease or spray a 8 x 8 square pan or oven proof glass dish.
Place zucchini, onion, grated cheese, parsley flakes, salt & pepper and mozzarella in prepared pan.
In blender blend Bisquick, eggs and oil thoroughly and pour over the other ingredients in the pan.
Bake for 25 - 35 minutes until golden.
Can be made the day before and reheated before serving.
Note: Last time I made this I placed the zucchini, onion, cheeses, parsley, and salt & pepper in a bowl first, then added the blended items and stirred until all was moistened and then poured into the prepared baking pan or pie plate.
Thanks for reading with me. It’s so good to read with friends.
Suzanne Beecher
[email protected]
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THE MURDERS AT FLEAT HOUSE (Mystery) by Lucinda Riley
The sudden death of a pupil in Fleat House at St Stephen's--a small English private boarding school in deepest Norfolk--is a shocking event that the headmaster is very keen to call a tragic accident.
A fresh and compelling crime novel written by Lucinda Riley who sadly died in 2021. She and her son, Harry Witaker, created the Guardian Angels series for children. He says, "I'm sure it will interest you to know that at the time of writing, my family lived in the vast, mysterious landscape in which the story is set. As you might expect, hidden secrets from the past strongly influence present day events, and we are treated to some typically superb
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* This month's Penguin Classics book is People from Bloomington by Budi Darma. I have a copy of the book to share with a lucky reader, so start reading and enter for your chance to win.
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