RECIPE SWAP: FROM-THE-GARDEN RECIPES HELP MAKE INDEPENDENCE DAY

Independence Day not only brings beautiful fireworks and picnics but an abundance of zucchini and corn. There are so many different and good ways to fix zucchini that the possibilities are endless. With my work at the Senior Center, I am blessed with friends that share their garden abundance with me, for which I am very thankful. I'll share a good zucchini casserole recipe with you that appears in the Cape Senior Center's cookbook. It is very easy to prepare but yet very tasty. Even if you think you don't like zucchini, give it a try. You may be surprised.

Zucchini Casserole

4 to 5 medium zucchini, cut in 1/4-inch slices

3 medium carrots, shredded

1 medium onion, chopped

1 tablespoon margarine

1 can cream of chicken soup

1 cup sour cream

1 cup seasoned croutons, divided

Boil zucchini until tender. Saute' onions and carrots in margarine until limp. Add soup and sour cream. Mix well. Add 3/4 cup croutons and squash. Stir. Put in greased casserole. Sprinkle with remaining croutons. Bake at 350 degrees for 20 to 25 minutes. Serves 6.

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Last week we had a request for Corn Relish recipes. Recipe Swap readers came to the rescue and sent in several recipes to share. Some of them are easy and some are more difficult. You be the judge.

Corn Relish I

15 ears sweet corn or 6 (12 ounce) cans whole kernel corn, undrained

1 cup chopped green peppers

1 cup chopped red peppers

1 cup celery chopped

1 1/2 tablespoons mustard seed

1 tablespoon celery seed

2 2/3 cups vinegar

1 1/2 cups sugar

1 tablespoon salt

1/2 teaspoon tumeric

This is enough for 6 pints. Boil fresh corn 5 minutes, drain and let stand until cool. Cut kernels from cob. This should yield about 2 1/2 quarts cut corn. Combine all ingredients and bring to a boil. Simmer for 20 minutes. Then bring to a rolling boil, pack in sterilized jars and seal. Note: chopped onions are very good in this recipe also.

My Recipe Swap buddy, Tory Charlier of Cape Girardeau, shares a few recipes with readers to try. She is very good about answering reader requests for recipes. Thank you, Tory.

Corn Relish II

2 (17-ounce) cans whole kernel corn, drained

1 (4-ounce) jar diced pimento, drained

1 small sweet red pepper, chopped

2 tablespoons vegetable oil

1/2 cup sugar

1/2 cup vinegar

2 teaspoons instant minced onion

1/4 teaspoon celery seeds

1/8 teaspoon salt

Combine first 4 ingredients in a bowl, stirring well. Combine sugar and remaining ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Pour vinegar mixture over vegetables; toss gently. Cover and chill at least 2 hours. Yield: 4 cups.

Joan Weeks of Cape Girardeau also shares a couple of her favorite corn relish recipes. Joan is very good at "pickled things" and she makes the best bread and butter pickles I've ever had.

Corn Relish III

2 packages frozen corn or 4 cups fresh corn

1/4 head cabbage, shredded

1 sweet red pepper, chopped fine

5 stalks celery, thinly sliced

1/4 cup sugar

1 tablespoon salt

1 tablespoon dry mustard

1/2 cup white vinegar

1/2 cup water

Cook corn until tender. Drain. Combine cabbage, red peppers and celery in a saucepan. Add about 1 cup water, cover and cook 5 minutes. Drain. Combine with corn. Mix together sugar, salt and dry mustard. Stir in vinegar and water. Pour over vegetables. Heat to a boil, then continue cooking 15 minutes longer. Stir occasionally. Pour into sterilized pint jars and seal or refrigerate and use immediately. Makes 2 jars.

Corn Relish IV

2 quarts whole kernel corn

1 pint green peppers, diced

1 pint sweet red peppers, diced

1 quart celery, chopped

3/4 cup honey

1 quart vinegar

2 tablespoons salt

2 teaspoons celery seed

2 tablespoons powdered mustard

1 teaspoon tumeric

For fresh corn: remove husks and silk. Cook for 5 minutes; plunge into cold water. Drain and cut corn from cob. Do not scrape cob.

For frozen corn: defrost overnight in refrigerator and leave for 2 or 3 hours at room temperature.

Combine peppers, celery, onions, honey, vinegar, salt and celery seed. Cover pan until mixture starts to boil. Simmer uncovered for 5 minutes. Stir occasionally. Mix mustard and tumeric, blend with liquid. Add corn. Simmer 5 minutes.

Bring to a boil. Pack loosely into clean, hot pint jars. Allow 1/4-inch headspace. Process for 5 minutes. Yield: 7 pints.

Ledillon Powers of Olmsted, Ill., shares two of her favorites. The recipes are very similar, but one uses fresh corn and the other canned corn.

Corn Relish V

1 quart vinegar

3 tablespoons dry mustard

20 ears corn, cut from cob

4 large onions, chopped

2 green peppers, chopped

2 red peppers, chopped

2 cups sugar

1/2 cup salt

2 teaspoons celery seed

Combine all ingredients. Boil together 30 minutes, stirring often. Can in hot sterilized jars.

Corn Relish VI

2 (1-pound) cans whole kernel yellow corn

1/2 cup oil

1/4 cup vinegar

1/2 teaspoon dry mustard

1 small onion, chopped

1 small green pepper, chopped

1/2 small jar pimento, chopped

salt, to taste

garlic salt, to taste

Drain corn. Combine all ingredients and let stand overnight. You may want to drain the mixture somewhat before serving.

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Last week we also had a request for a grits casserole. And as usual, our good readers came to rescue. We have three for you to try, and each sounds really good.

Our first recipe was the "Best of the Show" winner at the 1988 World Grits Festival in St. George, S.C.

First Prize Grits Casserole

4 cups water

1 teaspoon salt

1 cup quick grits

1 pound sausage

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

1 can cream of celery soup

1 cup (4 ounces) grated sharp Cheddar cheese

Preheat oven to 375 degrees. Grease a 2-quart baking dish. Bring water and salt to a boil in large saucepan. Slowly stir in grits. Cover, reduce heat and cook for 5 minutes, stirring occasionally. Saute' sausage, pepper, onion and celery together in large skillet until sausage is browned and vegetables are tender; drain. Add sausage mixture to grits; stir to blend. Pour mixture into prepared dish. Spread soup over grits mixture and sprinkle evenly with cheese. Bake for 30 to 35 minutes or until cheese is golden brown. Cool for 10 minutes before serving. Makes 6 to 8 servings.

Grandpa Jones Cheese Grits Casserole

4 cups water

1 teaspoon salt

1 cup quick grits

1 1/2 cups (6 ounces) grated sharp Cheddar cheese, divided

1/2 cup butter or margarine

4 eggs, lightly beaten

1 cup milk

1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Grease a 2-quart casserole. Bring water and salt to a boil in large saucepan. Slowly stir in grits. Cover, reduce heat and cook for 5 minutes, stirring occasionally. Remove pan from heat. Stir in one cup cheese and butter until melted. Add eggs, milk and pepper; blend well. Pour mixture into prepared dish. Sprinkle with remaining cheese. Bake for 1 hour or until cheese is golden brown. Cool for 10 minutes before serving. Makes 6 to 8 servings.

We also had a grits souffle recipe sent in by an area reader. It sounds very good and a little different from the usual casserole.

Grits Souffle

2 cups milk

1/2 cup instant grits

1 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons butter, melted

1/2 teaspoon sugar

3 eggs, separated

1/2 cup sharp cheese, grated

dash Tabasco

Preheat oven to 375 degrees. Grease 1 1/2 quart casserole or souffle dish. Scald milk, add grits. Cook until thick, stirring constantly. Add salt, baking powder, butter and sugar. Mix well.

Beat egg yolks and add to grits. Add cheese and Tabasco. Whip egg whites until they hold soft peaks, fold into other mixture. Pour into prepared dish. Bake 30 minutes. Serve hot. Serves 6.

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Last week we also had a request for Chocolate Pudding, and Mary Cannon sent in her very favorite.

Chocolate Pudding

1 cup sugar

1/2 cup cocoa

1/4 cup plus 2 tablespoons flour

dash salt

1/2 cup cold milk

2 eggs, beaten

2 cups milk, scalded

1 tablespoon butter or margarine

1 teaspoon vanilla

Combine sugar, cocoa, flour and salt. Mix thoroughly. Add cold milk and eggs. Mix well. Add to scalded milk in 2-quart saucepan. Cook, stirring constantly until mixture thickens. Add butter and vanilla. Pour into serving dishes. Serves 6.

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Another Cape Girardeau reader shares a slaw recipe that is just wonderful. I think you will like it, too.

Out Of This World Slaw

1 large can sauerkraut

3/4 cup sugar

1/2 cup vinegar

Heat all the above to a boil.

1 cup celery, chopped or grated

1 cup onions, chopped or grated

1 cup pimento or desired amount

Pour hot liquid over vegetables and let set 24 hours.

Good with ham and beans. Grated carrot can also be used.

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Only one request this week and it comes from a Cape Girardeau cook. She is looking for a pickling recipe for sweet banana peppers. She likes the ones that come with pizza but hers never turn out like that. In the store they are referred to as pepperoncini.

What a great week for Recipe Swap. Believe it or not there are many more recipe that came in this week that we will have to save for next week. But please, don't let that keep you from sending in your favorites. We love recipes and the more the better!

Have a great week and a very happy and safe Independence Day holiday, and I'll see you next week.