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Nice rains last week could keep zucchini plants producing awhile longer. Jo Ann Hardt reported having a “ton” of zucchini on hand, and conducting an internet search for Zucchini au Gratin, her goal being making something tasty for Sunday dinner, and using up some of the bountiful squash supply. She found the following recipe on http://www.food.com.

Zucchini au Gratin

3 cups shredded zucchini

1 1/2 Tbsp butter

1 1/2 Tbsp all-purpose flour

3/4 cup milk

1 Tbsp lemon juice

1/4 tsp ground nutmeg

1 dash Tabasco sauce

1 egg, slightly beaten

3 Tbsp fresh bread crumbs (Jo Ann used sourdough)

3 Tbsp parmesan cheese

Melt butter in saucepan over medium heat and stir in flour. Add milk and stir until smooth and thickened. Stir in lemon juice, nutmeg and Tabasco sauce. Add zucchini and mix well. Stir in egg.

Pour mixture into 8 inch pie plate or quiche pan (I suggest lightly greasing pan)

Combine bread crumbs and cheese and sprinkle over the top of mixture. Bake at 450 degrees for 35 minutes. Brown briefly under broiler after baking if needed. Yield: 6-8 side servings.

Jo Ann reported that she increased the nutmeg to 1/2 tsp and her sister Ellen, who was helping with the cooking, increased the Tabasco to several dashes. Jo Ann said she would increase the seasonings more the next time she makes it. I plan to try it with chili or curry powder.

Terri King share the recipe for the Tex-Mex Lasagna that she served at a summer event. She found the recipe in Paula Dean’s 5th Anniversary Keepsake Issue. This version has all the traditional presentation, with extra zip from the Tex-Mex seasonings.

Tex-Mex Lasagna

2 cups chopped cooked chicken

1 can (15 ounces) kernel corn, drained

1 can (15 ounces) black beans, drained

1 can (15 ounces) tomato sauce

1 can ( 10 ounces) diced tomatoes and green chilies

1 can (8 ounces) tomato sauce

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeño pepper, seeded and chopped or 1 can (4 ounces) diced green chilies

2 tsp ground cumin

1 tsp chili powder

1 tsp salt

1 container (16 ounces) sour cream

1 package ( 8 ounces) cream cheese, softened

6 oven ready or cooked lasagna noodles

1 package (8 ounces) shredded pepper jack cheese

1 package (8 ounces) shredded cheddar cheese

In Dutch oven combine first 13 ingredients. Bring to a boil then simmer for 15 minutes.In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350 degrees. Lightly grease 9x13 inch baking dish. Spoon one-third of chicken mixture into dish. Top with 3 lasagna noodles. Spread half of the sour cream mixture over noodles. Top with one-third chicken mixture. Sprinkle with half of cheeses. Repeat layers, starting with noodles and ending with cheeses.

Bake 35-45 minutes until hot and bubbly. Let rest for 10 minutes before serving. Yield: 12-15 servings.

Terri also included a recipe for spinach salad that would be a great accompaniment to the lasagna. The recipe calls for sugared pecans and she includes instructions for making them.

Spinach Salad

Spinach

Strawberries, raspberries or Craisins

Bacon, crisped and crumbled

Toasted almond, pecans or sugared pecans

Feta or parmesan cheese

Terri did not specify ingredient amounts, but to a bag of spinach my recommendation would be about 2 cups fruit, 6-8 bacon strips, 1/2 cup nuts and 1/4 cup cheese.

Sugared Pecans

1 egg white

1/2 cup granulated sugar

2-3 cups pecans

Beat egg white until frothy. Add sugar and pecans. Stir to coat. Spread on baking sheet and toast 15-20 minutes. Yield: 2-3 cups toasted nuts.

Note: Terri didn’t mention greasing the baking sheet, but I recommend it.

After a rich meal, a light dessert may be in order. Lemon Chiffon Dessert goes way back to 1958. The recipe came from the late Mrs. George Stubblefield of Snohomish. Easy and relatively inexpensive to prepare, the citrus flavor is just right after rich or spicy foods.

Lemon Chiffon Dessert

1 can (11.5 ounces) regular evaporated milk, well chilled

1 box (3 ounces) lemon gelatin

1/2 cup boiling water

1 1/3 cups granulated sugar

3 Tbsp lemon juice

Zest of one lemon rind

1 tsp vanilla extract

Chill large mixing bowl and evaporated milk.

Dissolve gelatin in boiling water. Chill until the consistency of egg whites (30 minutes or so).

Beat chilled milk in chilled bowl at high speed until whipped like cream ( you may have to start at low speed to prevent splattering). Beat in gelatin, add sugar gradually, beating well after each addition. Beat in lemon juice and zest. Then add vanilla.

Pour into your favorite graham cracker crust in a 9x13 inch pan. Chill until firm. May be made a day ahead.

My favorite graham cracker crust for this recipe comes from my sister Billie O’Mack.

Graham Cracker Crust

15 graham cracker squares

4 Tbsp melted butter

Mix ingredients well and press into bottom of 9x13 inch pan. Bake at 350 degrees for 8-10 minutes. Cool completely before filling.

Note: chiffon filling may be made with other gelatin flavors. Sugar free gelatin works along with Splenda. Other sweeteners don’t seem to work as well.

Our next column will include more of the recently requested and submitted recipes.

Share your favorites by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159 or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Mow and bag fall leaves then work into your garden space.