Twice baked leftovers

At our house, Hubby Bryan and I often plan our Sunday night menu with leftovers in mind.

This past weekend, for instance,Bryangrilled a whole turkey, thinking it could end up in sandwiches and maybe some pasta on subsequent nights. I also threw together a zucchini casserole, knowing it would round out lunch for both of us early in the week.

Or it would have, if it hadn’t been left in the oven overnight. We had gotten a late start on supper on Sunday, and after we ate, I decided the casserole would benefit for a few more minutes in the oven to get it a bit crunchier around the edges. I didn’t turn the oven back on, but stuck the dish back inside and close the door. And then promptly forgot about it.

Bryanfound it in the oven yesterday morning, when he was putting together lunch to take to work. It had gotten a lot crustier than I intended. Instead of going into our stomachs for lunch, it went into the garbage, which was a shame, because it was quite tasty.

The recipe is an oldie but a goodie, first printed by DotMom and on page 165 of her “Mixing & Musing Cookbook.” I used one zucchini and one yellow summer squash, since that was what I had on hand.

Zucchini Casserole

Cook 6 cups sliced zucchini and ¼ cup chopped onion in boiling salted water for 2 or 3 minutes.

Combine 1 can cream of chicken soup and 1 cup sour cream. Stir in 1 cup shredded carrots, drained squash and onion.

Combine 8 ounces herbed seasoned stuffing mix with ½ cup margarine melted. Spread half of stuffing mix in casserole dish. Spoon vegetable mixture on top. Top with rest of stuffing. Bake 30 minutes at 350 degrees.

 

Coloradosister Margaret again comes through with a couple of recipes that she’s tried recently. Margaret reports that she served the peach salsa with soft shell chicken tacos one night and grilled pork cutlets the next.

Peach Salsa

Combine 2 cups ripe peaches, peeled and diced, with ½ cup diced sweet onion, ½ cup diced red bell pepper, ½ teaspoon minced jalapeno, 2 teaspoons olive oil, 2 tablespoons lime juice, ¼ cup minced fresh mint and 2 to 3 teaspoons grated fresh ginger.

Let mixture stand for 30 minutes to let the flavors meld, then adjust seasonings with salt, pepper and a bit of brown sugar, if necessary. Serve with grilled meats and seafood.

 

Margaret also sent this salad recipe, and since I had some corn in the fridge, tomatoes on the counter and company on the way, I made it almost immediately. There’s no mint growing in my garden, but plenty of basil, so I substituted the herb. Just about any fresh herb could be used, including thyme or fresh parsley.

The original recipe notes that if the corn is tender, it doesn’t need to be cooked. I cooked the ears briefly in the microwave before cutting the kernels from the cobs. You can also put the kernels in a small microwave dish, cover the dish with plastic (venting one corner) and microwave until tender, 3 to 4 minutes.

Fresh Corn Salad

Using fresh sweet corn, cut the kernels from the cob to yield 2 cups. Combine corn with 2 small tomatoes, diced; 3 scallions, chopped; 3 tablespoons fresh mint or other fresh herb; 1 jalapeno pepper, seeded and minced; 1 garlic clove, minced; 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; and ½ teaspoon salt.

Serve immediately or cover and refrigerate up to 2 hours. (It was still good the following day for lunch!)

 

NOW is the time to share your own favorite recipes that make use of the season’s bounty. Recipes can be emailed to brickers@dglobe.com; mailed to Beth Rickers, Daily Globe, Box 639, Worthington 56187; or check out Lagniappe online at http://lagniappe.areavoices.com.

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