Serving up summer's bounty from the garden

Seventy-one years seems like a good long life span, doesn't it? But can you imagine being married 71 years?

Last weekend we celebrated my aunt and uncle's 71st wedding anniversary. I spent much of the weekend wondering about all of the experiences they have had on their long, happy, 71-year journey. To all who know and love them, they are such wonderful examples of time-honored commitment and faithfulness during all of their days together. And they said it wouldn't last.

Rob Weeks of Cape Girardeau enjoys cooking and reading recipe books just about as much as I do and has made this dish up by trial and error until it is just the way he likes it. It is not a real moist or soupy dish, which may be adjusted to your own personal preference.

Stuffed Eggplant

1 large eggplant

2 tablespoons or more chopped green onion with some green tops

1 teaspoon parsley

4 tablespoons butter

Salt and pepper, to taste

Tabasco sauce, optional

Worcestershire sauce, optional

1 cup or more seafood, cooked (canned crab, fresh lump crab, shrimp, etc.)

Bread crumbs

Parmesan cheese

Cut eggplant lengthwise. Put in pan with a little water. Bake at 425 degrees 40 to 50 minutes or till eggplant is tender. Do not pierce skin. Cool. Carefully scoop out pulp, reserving skins. Sauté onion and parsley in butter. Season to taste. Add seafood and cook a few minutes. Stuff the shells. Sprinkle with breadcrumbs and cheese. Bake at 350 degrees until top is brown.

Rob and his mother are both excellent cooks, and they together would like to share some of their favorite summertime recipes to help use the bounty of the garden or the farmers market.

Seven-Minute Zucchini

4 medium zucchini, grated

Salt

1/2 pound mushrooms

1/4 cup butter

1/4 cup sliced green onions

1 clove garlic

1/2 cup sour cream

1 tablespoon chopped fresh basil

Combine squash and salt. Let stand. Heat mushrooms in skillet, shaking over high heat until liquid evaporates. Add butter and sauté. Squeeze excess liquid out of zucchini. Add green onions and garlic to mushrooms and heat 5 minutes. Stir in sour cream and basil. Serves 3 or 4.

Unstuffed Cabbage and Beef

3 cups shredded cabbage

1 pound ground beef

1 cup uncooked regular rice

1 small onion, chopped

1 egg

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon thyme

1 tablespoon brown sugar

2/3 cup hot water

15-ounce can tomato sauce

1 tablespoon lemon juice or vinegar

Place cabbage in large baking dish. Combine next 7 ingredients. Shape into 6 to 8 patties. Arrange on cabbage. Dissolve brown sugar in hot water. Add tomato sauce and lemon juice. Heat to boiling. Pour over meat. Cover. Bake at 400 degrees for 30 minutes. Serves 6 to 8.

Tomato-Topped Eggplant

1 eggplant, cut into 6 slices

Olive oil

Salt and pepper

6 slices tomato

1 cup grated white cheese

6 slices bacon, cooked and crumbled

Brush slices of eggplant with olive oil. Broil each side 3 minutes. Season to taste. Top each with a slice of tomato, cheese, then bacon. Bake at 350 degrees about 20 minutes. Serves 6.

This recipe for on-the-grill onions calls for a few fresh herbs. If you do not have fresh and choose to use dry; be sure to use about one-half the amount.

Barbecued Herbed Onions

4 tablespoons soft butter

1 tablespoon minced fresh parsley

1 tablespoon minced chives

1 tablespoon minced fresh tarragon

4 large onions, peeled and slashed into quarters, but not quite cut all the way through.

Mix butter and herbs together very well. Stuff equal portions of herb mixture in each onion. Wrap in foil and roast over hot coals 20 to 30 minutes. Serves 4.

Cucumber Dip

1/2 cup finely chopped cucumber

8 ounces cream cheese

2 tablespoons sour cream

1/2 clove garlic, minced

1/8 teaspoon pepper

2 teaspoons wine vinegar

2 tablespoons fresh minced parsley

3 tablespoons paprika

Mix to blend all ingredients. Chill 2 or more hours. Makes 1 1/2 cups.

Broccoli with Orange Sauce

3 cups broccoli

1 tablespoon oil

Sauté about 3 minutes, stirring constantly. Pour in about 1/2 inch of water. Cover and steam 4 to 6 minutes. Drain. Keep hot.

For the sauce:

2 tablespoon butter

2 tablespoon flour

Melt butter. Add flour; cook several minutes stirring constantly. Add to this roux:

1 cup orange juice

1 tablespoon butter

1 to 2 tablespoons sugar

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon dry mustard

Stir until thickened. Ladle over broccoli. Serves 4.

---

This frittata recipe can be an appetizer cut into small squares, a lunch cut into wedges or an entrée accompanied by fresh steamed vegetables and fruit. However you choose to serve it, you are in for a nice treat.

Summer Squash Frittata Casserole

4 to 5 cups shredded zucchini

1 teaspoon salt

1/4 cup buttermilk baking mix

1/4 cup minced fresh parsley

1 to 2 green onions, minced

1/8 teaspoon pepper

1/2 clove garlic, minced

4 eggs, well beaten

2 tablespoons butter

Combine squash and salt. Let stand 30 minutes to 3 hours. Drain. Add next 6 ingredients. Stir just until well blended. Pour into a buttered casserole. Bake uncovered for 25 minutes. Serves 6.

We have no recipe requests this week, so 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 the Southeast Missourian staff.