A blend of original end-of-summer dishes

It is always fun to dine with a friend and engage in good conversation and good food. In a recent lunch with my friends Cheryl Mothes and Rick Hetzel, they fixed a Gardenburger BBQ Riblet (veggie riblet) that was really good. It is a soy protein product in barbecue sauce. Vegetarian products have come such a long way in the past few years. I thought you might like to try this low-fat, convenience entree that's also high in protein and fiber. Look in the vegetarian section of the grocery store.

Cornbread Salad

Melinda Hilterbrand comes to the Senior Center with her mother and last week she sent this recipe to me. This is an old recipe, but it is so good and sometimes we tuck recipes back in the drawer and forget about them. I am so glad to move this one to the front again as it is so delicious.

2 Jiffy cornbread mixes

2 cans whole kernel corn, drained

1 can black-eyed peas, drained

1 bunch green onions, chopped

2 tomatoes, chopped

1 can sliced black olives, drained

1 green pepper, chopped

2 cups grated cheddar cheese

2 jars real Hormel bacon bits or 12 slices bacon cooked and crumbled

1 large bottle ranch dressing

Bake Jiffy mixes according to directions. Mix corn and peas together in a bowl, set aside. Mix green onions, tomatoes, black olives and green pepper together and set aside. In a large bowl, crumble half of the cornbread. Next put half of the corn and peas on the cornbread. Layer half of the next mixture, half of the cheese, half of the bacon and half of the dressing. Repeat all layers again saving enough of the tomato mixture for the topping. This makes a big recipe and Melinda often makes half the recipe.

Chocolate Zucchini Bread

Evelyn Brown is another friend from the Senior Center and she brought this recipe in for me to share with you. Anyone that planted zucchini has a surplus right now, so this recipe might come in handy.

3/4 cup margarine

2 cups sugar

3 eggs

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/2 cup milk

1/2 cup chopped nuts

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup cocoa

2 teaspoons vanilla

2 cups raw grated zucchini

Cream margarine, sugar and eggs. Add dry ingredients, add vanilla, then add zucchini, milk and nuts. Blend well and spoon into two greased and floured loaf pans. Bake at 350 degrees for 50 to 60 minutes.

Yellow Squash Buttermilk Bisque

Joan Weeks is my soup-loving friend, and she enjoys a nice pot of soup year-round. Her newest and latest soup recipe follows. She did say she prefers it warm to cold.

3 tablespoons olive oil

2 medium leeks, cleaned, light green and white parts, finely chopped

6 yellow summer squash, thinly sliced

2 cloves garlic, minced

Salt

Freshly ground black pepper

4 cups chicken or vegetable stock

1 tablespoon lemon juice

2 tablespoons finely chopped basil

2 tablespoons finely chopped chives

1 cup buttermilk

2 tablespoons finely shredded basil, for garnish

In a large soup pot, heat oil on medium heat. Saute leeks 5 to 7 minutes or until softened. Add squash, saute 5 minutes or until lightly browned. Add garlic. Cook 1 minute. Season with salt and pepper to taste. Add stock, cover pot and cook until squash is tender, about 15 minutes. Puree soup with a hand (immersion) blender or transfer to a regular blender in batches and puree. Pour soup into a bowl. Cover. Refrigerate until cold, at least 4 hours. Just before serving, stir in lemon juice, chopped basil, chives and buttermilk. Season to taste with salt and pepper. Ladle into soup bowls; garnish with shredded basil.

Zucchini Lasagna

While zucchini is in abundant supply, Jodi Thompson of Jackson shares this recipe with you to help use up the garden produce in a delicious lasagna.

1 pound lean ground beef

1/4 cup chopped onion

1 (15-ounce) can tomato sauce

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon ground pepper

4 medium zucchini (1-1/4 pounds)

1 cup (8 ounces) cream-style cottage cheese

1 egg, beaten

3 tablespoons flour

1 cup (4 ounces) shredded mozzarella cheese

In large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Add tomato sauce and seasonings. Bring to boil. Simmer, uncovered, for 5 minutes. Meanwhile, cut zucchini into 1/4-inch slices. In small bowl, combine cottage cheese and egg. In a greased 3-quart baking dish, place half of the zucchini. Sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375 degrees for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6 to 8 servings.

BBQ Chicken Burrito

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

Makes 4 servings, 1 wrap each

1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

1/2 cup prepared barbecue sauce

1 cup canned black beans, rinsed

1/2 cup frozen corn, thawed, or canned corn, drained

1/4 cup reduced-fat sour cream

4 leaves romaine lettuce

4 10-inch whole-wheat tortillas

2 limes, cut in wedges

Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream. Stir to combine. Cook until hot, 4 to 5 minutes. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture. Roll as you would a burrito. Slice in half diagonally and serve warm with lime wedges.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.