Recipe From The ‘hood

Nothing brightens my day quite like the appearance of an unsolicited recipe in my e-mail inbox.

The source of this particular day-brightener is Priscilla Williams, who lives inWorthington’sOkabenaHeightsneighborhood, where I grew up.

“This is a recipe that was served at theWest Clary Streetpicnic.  It made a hit, and the recipe was requested that I send it to you and hopefully you will print it so they all can have the recipe,” writes Priscilla, who credits the recipe to formerWorthingtonresident Mary Ellen Manthei.

I am more than happy to oblige. In fact, I am downright ecstatic to have fodder for this forum, especially fodder that comes from a neighborhood picnic. I have many happy memories of similar events, usually staged just a block over from West Clary. Just thinking of the participants, many no longer with us, puts a smile on my face, as they were the fabric of my childhood.

I’m pretty sure DotMom solicited a few recipes from those picnics — courtesy of wonderful neighbors and cooks such as Doris and Gladys and Minnie and Maurine — and I’m thrilled to carry on the tradition.

Neighborhood Zucchini Hotdish

In ½ cup butter, sauté 4 cups chopped zucchini and 1 cup chopped onion.

Stir in ½ cup fresh parsley, chopped; ½ teaspoon pepper, ¼ teaspoon garlic salt; ¼ teaspoon basil; and ¼ teaspoon oregano.

Combine 2 eggs, beaten, and 8 ounces mozzarella cheese; add to zucchini mixture.

Line an 8- by 10-inch pan with 1 package refrigerated crescent rolls, pressing dough up the sides of the dish. Spread dough with 2 teaspoons mustard. Pour in the vegetable mixture.

Bake at 375 degrees for 18 to 20 minutes.


While I’m in veggie mode, here’s another recipe sent to me byColoradosister Margaret. It doesn’t call for any seasonal produce, although I have seen some peppers popping up in the farmers market, but Margaret says it’s “low-cal and good.” I’d better get it the recipe into print before it gets lost on my desk.

Artichoke Spinach Gratin

Preheat oven to 350 degrees.

Sauté 1 medium red pepper and 1 medium onion, both chopped, in 1 teaspoon olive oil 5 minutes. Add 3 cloves minced garlic and continue cooking 2 to 3 minutes.

Add two 10-ounce boxes frozen chopped spinach, drained and defrosted, 8 ounces low-fat cream cheese, softened, and 8 ounces fat-free sour cream. Combine and heat until blended.

Stir in two 14-ounce cans artichoke hearts in water, drained, rinsed and sliced into quarters; one 8-ounce can sliced water chestnuts, drained; and ½ cup chopped sun-dried tomatoes (dry, not packed in oil).

Pour mixture into slightly sprayed 9- by 9-inch pan or 1-quart gratin dish.

Combine ¼ cup Parmesan cheese, ¼ cup bread crumbs and 1 teaspoon paprika. Sprinkle evenly over spinach.

Bake for 30 to 40 minutes or until golden brown.

 Lagniappe is a blog that is updated several times a week at Recipe submissions are welcomed and can be emailed to; or mailed to Beth Rickers, Daily Globe, Box 639, Worthington 56187.