Zucchini au gratin, Mom’s linguini salad, Crunchy cashew pea salad

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I received a copy of a wonderful cookbook prepared by Shari Marsh. It is made up of recipes from the Marsh family. The book includes those from recipe cards, slips of paper and backs of church bulletins. Shari said her mother-in-law was an excellent cook and now we can enjoy some of her recipes, too.
Zucchini au gratin
medium zucchini, cut cross-wise and cut into ¼-in. slices
2 TBS butter
¼ C dry breadcrumbs, plus some for topping
½ can cream of mushroom soup
1/3 C shredded cheddar or American cheese
1 TBS minced onions
salt & pepper to taste
Melt one tablespoon of butter in a large skillet and stir in breadcrumbs. Toss and set aside. Melt remaining butter and sauté zucchini for 3 to 5 minutes. Add remaining ingredients to skillet. Heat until cheese is melted. Served topped with crumbs.
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Mom’s linguini salad
1 lb. linguini or thin spaghetti
1 (8 oz.) bottle Wishbone Italian Salad Dressing
½ bottle McCormick’s Salad Supreme Seasoning
1 medium onion, finely chopped
3 stalks celery, finely chopped
garlic salt to taste
1 TBS Parmesan cheese
2 to 3 tomatoes, chopped
Cook linguini or spaghetti per package direction, drain and rinse. Mix all ingredients together and refrigerate at least 7 hours or overnight.
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Crunchy cashew pea salad
1 (10 oz.) pkg. frozen peas, rinsed in hot water and drained
1 C celery, sliced thin
1 C cauliflower, chopped
¼ C green onion, chopped (optional)
1 C roasted, salted cashews
¼ C bacon, cooked crispy & crumbled
½ C sour cream
1 C ranch dressing
½ tsp. Dijon mustard
1 small clove garlic, minced
Combine vegetables, nuts and bacon with sour cream. Mix last three ingredients together, pour over salad and chill.
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Thought – All a woman really wants from a man is that he takes her in his arms, and lays her on the bed so she can nap … while he cleans the house.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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