Dash of Class: Enjoy some of the tastes of summer

-A A +A

Food column by Nora Sweat

By Nora Sweat

Thanks to all who called or sent anniversary greetings to Mike and me. It was a very special day, and since it occurred on a Sunday, we had our marriage blessed at the end of the 10 a.m. service at St. James Catholic Church. We were presented with a beautiful silver chalice from the parish, of which we’ve been members for more than 40 years.

Now, back to summer fruits and vegetables. I hope you enjoyed part one of this collection of recipes and I hope these seasonal fruit and vegetable recipes will give you and your family some new things to try. One is Stuffed Zucchini and I hope you still have zucchini growing in your garden or can get some at a farmer’s market to make this main course for dinner.

There are two recipes featuring the ever-loved potato that would be especially good using new potatoes.

The fourth recipe is another peach pie, this time mixed with blueberries. Both fruits are available at this time.

The last recipe I have for you is a fruit/vegetable fritter. You can make yummy corn fritters or fruit fritters.

Stuffed Zucchini

1-1/2 pounds lean ground beef, 90 percent lean

1 large onion, chopped

1 large green pepper, chopped

1 jalapeno pepper, minced

1-1/4 cups soft bread crumbs

1 egg, beaten

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1/8 teaspoon pepper

2 8-ounce cans tomato sauce, divided

2 medium tomatoes, coarsely chopped

4 to 5 medium zucchini

8 ounces shredded mozzarella cheese

In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-by-9 baking dishes. Spoon the remaining tomato sauce over each.

Bake uncovered at 375 degrees for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.

Nora’s Note:Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Source: www.tasteofhome.com

Mashed Potatoes with Garlic and Parmesan

2 1/2 pounds red potatoes, unpeeled, quartered

3 cloves garlic, peeled

2 tablespoons butter

1/2 cup milk

1 teaspoon salt

1/4 cup grated Parmesan cheese

Put potatoes and garlic in a large pan. Cover with water and bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender. Drain well.

Mash the potatoes with the butter, milk and salt. Stir in the parmesan cheese.

Source: www.food.com

Loaded Baked Potato Salad

5-6 red potatoes, unpeeled

Salt and pepper, to taste

1 pint sour cream

1 cupfinely shredded cheddar cheese

2 green onions, sliced

1/2 bag of recipe-ready bacon bits

Cut potatoes into bite sized pieces. Boil for about 12 minutes or until fork tender. Drain potatoes and allow them to cool completely.

Add remaining ingredients, all of which can be adjusted to your liking.

Source: www.food.com

Peach Blueberry Pie

2 pie crusts, unbaked

10 peaches, peeled and sliced

1 lemon

2 cups blueberries

3/4-1 cup sugar

1/3cup cornstarch

2 tablespoons flour

1/2 teaspoon cinnamon

2 tablespoons butter, diced in quarter inch cubes

1 egg, beaten

1 tablespoon water, for brushing top crust

2 tablespoonscoarse sugar, for sprinkling on top crust

Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line the bottom crust in a deep 9- to 10” pie plate.

Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.

In a large bowl, mix together the sugar, cornstarch, flour and cinnamon. Add to peaches and blueberries. Mix well and allow them to rest for 5 minutes. Then, pour into bottom crust. Dot the fruit with diced butter.

Place second crust on top, crimp edges, and make 5 slashes in top crust to vent and to keep juices from spilling.

Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.

Source: www.food.com


2 cups all purpose flour, sifted

1 teaspoon baking powder

Salt and pepper

Granulated sugar and additional sugar to taste

2 eggs, beaten

2 cups milk or water

2 tablespoons cooking oil

2 cups of corn or bananas, peeled and sliced; or pineapple, sliced or cut into chunks

Oil for deep frying

Prepare batter by mixing all ingredients in a bowl. Add a bit more liquid if necessary. Batter should be thick enough to cling to a spoon without dripping.

Pour oil into deep skillet or pot, to a depth of one to two inches. Heat the oil to 375 degrees.

Stir the main ingredient into the batter. Carefully spoon the batter into the oil. Fry until golden brown, turning a few times. For the pineapple: dip the pineapple slice into the batter. Carefully transfer to the oil. Fry until golden brown, turning a few times.

Source: www.recipehub.com

Nora Sweat, author of “Mama and Me,” is a native of HardinCounty and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.