Summer Squash Casserole...An Easy Favorite For a Long Weekend

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 Many of you will be getting ready for the long Fourth of July weekend and planning menus not only for the holiday but also for the meals in between.  Here's a favorite casserole that is very easy to make and goes well with grilled chicken, pork chops or steak.  A simple green salad and you are done!

I have been making this casserole for the last 40 years.  It comes from a favorite Junior League Cookbook, 300 Years of Carolina Cooking, published by the Junior League of Greenville in 1970.  Under my name it shows I bought it in Hilton Head Island, S.C. on July 5, 1976.  We spent that bicentennial weekend with two other couples on a sailboat 40 years ago! Talk about coincidences...I just realized this when I opened the front to credit the source.

Squash Casserole
Serves 6

Ingredients:

2 lbs yellow summer squash, sliced
Salt and pepper to taste
1 tsp. sugar
1/4 stick butter
1/2 package dry onion soup mix
1 cup sour cream
1 can diced pimentos drained (my addition)
Grated Parmesan cheese (optional)

Directions:

Preheat oven to 375 degrees.

Boil (I steam) squash until just tender and drain well.  Starting with the butter so it melts on the squash, add the other ingredients and blend.  Turn into a buttered casserole, sprinkle some grated parmesan cheese if using, and bake for 20 minutes in 375 degree oven until mixture begins to bubble.

Note: If you want a crispy top, just sprinkle some breadcrumbs (about 2 TB) at the end and put under the broiler until golden.

Upgrading the Oldies...Tuna and Pasta Gratin With Mushrooms and Crushed Potato Chips

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...just kidding, this is just a great recipe for an old fashioned tuna noodle casserole very popular in the 1960's and now upgraded.

If you were a kid in the 60's, the chances of getting Campbell's Tuna Noodle Casserole at least twice a month on Fridays were pretty high.  By the time my generation got married, the odds were not as high, but still there.  Just ask my kids, they remember it well.  How could you as a Mother deprive your children of something that was such a part of American culture and American cooking.  Not me!

It seems that every other recipe that came out in those days was based on one type or another of Campbell's condensed soups.  The three popular ones were of course, Cream of Mushroom, Cream of Celery and Cream of Asparagus.  You always approached the soup aisle of the grocery store with some trepidation hoping that the shelves were not empty of just the soup you needed to show off your newest casserole recipe.  Those were the days, just a can of soup to make your day.

 Nowadays, food recipes seem to have more elegant names and unusual ingredients.  If we don't feel we are knocking ourselves out, it can't be any good. Can you imagine if I just posted a recipe for Tuna Noodle Casserole like Campbell's did in the 60's?  My hit average would go down the charts!

Since every generation deserves to be known for the food it craves and the food it eats,  here is my upgrade of an old favorite for the new millenium. I must say, though, that given the choice, my daughter refused to let go of potato chips in favor of Panko.  Some things never change, and shouldn't.

Serves 4

Ingredients:

6 scallions, finely sliced
1 small box white mushrooms, (go shiitake if you want fancy)
2 TB. unsalted butter
1/2 cup white wine
1/2 package of Barilla Elbow Macaroni (Mueller's is so-o-o 1960's)
1 small can of whole red pimientos (1960's), or 1 roasted red pepper (2000's)
1 best 6 oz. canned tuna in olive oil
1 cup grated real Parmigiano Reggiano  or Gruyere Cheese
1 cup frozen petit peas
Crushed Potato Chips (1960's)  or Panko (2000's)
Dash of Paprika
Salt (1960;s) or Sea Salt (pink is so in right now) and Pepper to taste.

Bechamel:

4 TBs. butter, unsalted
4 TBS flour
2 Cups milk
Salt and pepper to taste

Directions:

Preheat Oven to 350 degrees.

Cook the elbow macaroni according to package directions until al dente.  About 14 minutes.  You can add the frozen peas the last 6 minutes (I forgot them altogether!).  Rinse in cold water and strain in a colander.

In a skillet, melt the 2 TB of butter and sautee the mushrooms and scallions until slightly golden.  Add the wine and reduce to 2 TB. Set aside.

Prepare two cups of bechamel sauce:  Melt the butter, add the flour, cook on low for a couple of minutes.  Add the hot milk and stir with a whisk until sauce thickens and starts to come to a boil.  If the sauce is too thick add some wine (or some vodka from your drink)

Slice the pimentos or red peppers and add them to the sauce.  Drain the tuna and also add it to the sauce together with the mushrooms and scallions.  Add the pasta and peas (you might not want to add all  the pasta at once, so add half and continue adding until you get the ratio you like.  Stir everything together.

Add salt and pepper to taste and a dash of paprika just to pick it up a bit.

Add 1/2 cup of Parmesan, stir and invert everything into a casserole.  Sprinkle the other half of the cheese on top and about 1 cup crushed potato chips or Panko.  Sprinkle a dash of Paprika on top.

Place casserole in the upper half of your preheated oven and check after 25 minutes.  It should be bubbling and brown on top.  Wait 10 minutes before you serve (okay, five)

Do you have a favorite Campbell soup to cook with?

Recipes and Photos Lindaraxa

Fourth Of July 2011...The Menu

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Unlike last year when we had a full house of adults, young people and dogs, this weekend should be a fairly quiet one.  By that I don't mean dull.  Starting this Thursday, the houses around us will be rocking with weekend guests and the lake will be full of activity, culminating in the Fourth of July Fireworks at Lake Lanier Islands.  It is a madhouse, only fit for the young at heart and the masochist.  On holidays like this, it is a blessing to be on a cove and be able to swim off our dock!

On the home front, there will be only two couples to take care of, my brother and sister in law and some friends of my daughter.  A breeze compared to other summer holidays.  I am planning a casual menu for eight on the 4th, early enough for a leisurely meal with plenty of time for those going to the fireworks to get there by boat.  This is one time when I don't bother too much with appetizers.   Chips and dips, maybe Kentucky Beer Cheese and chorizos on the grill.

The menu below is easily adaptable to a bigger crowd.

Ted's Baby Back Ribs

Cheesy Summer Squash Casserole

Creamy Cole Slaw With Caraway Seed

Tomatoes With Olive Oil, Balsamic and Basil

Easy Latticed Blueberry Pie with Vanilla Ice Cream

If you have killer home grown tomatoes from your garden, good olive oil and fresh baguettes, serve them as a first course while you are grilling.  They will go well with the grilled chorizo.

Photos # 1 Facebook #2 Everything Fabulous

A Garden Tour Lunch...Shrimp, Crabmeat and Artichoke Casserole

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Although it's been quite chilly this week here in North Georgia, the daffodils, the forsythias and the cherry trees are already in bloom.  Time to start thinking of getting out of the cave and joining civilization again!

Spring is the nicest time of the year to plan some sort of gathering, particularly if you have a beautiful garden in bloom. Although the nights are still cool, days are warm and perfect for an outdoor lunch with your friends, some of whom you haven't probably seen since Christmas.  All over the South, there are all kinds of house and garden tours and it's fun to gather a group of close friends to go and return to the house afterwards for lunch and some catching up on the latest gossip.  Whatever you make, though, has to be ready to eat on arrival so plan things that can be served room temperature, cold, or require a brief warming in the oven.

This casserole is perfect.  It comes from Susan Mason, the premier caterer of Savannah, Georgia, legendary for its garden tours in the Spring.  Warm it up while you are having drinks on the porch.

Serves 6 to 8

Ingredients

1 14 ounce can artichokes, drained
1 lbs medium shrimp, peeled, deveined with tails removed
1 lbs white backfin crabmeat, picked over for shells
4 1/2 TB butter
4 1/2 TB flour
1 1/2 Cup half and half
1 TB Worcestershire Sauce
1/4 cup dry sherry
Juice of 1/2 lemon
Salt and white pepper
1/8 tsp cayenne pepper
1/4 Cup freshly grated Parmesan cheese
1 tsp. paprika

White rice to accompany

Directions

Preheat the oven to 375 and butter a 3 quart baking dish.

Cook shrimp in boiling water for about 3 minutes, until they turn pink.

Arrange the artichokes in the baking dish.  Spread shrimp and crabmeat over the artichokes.

In a large heavy saucepan melt butter and whisk in flour to a smooth paste.  Cook and stir for 3 minutes.  Add half and half slowly and stir until thickened and smooth.  Add Worcestershire sauce, sherry, lemon juice, salt, and peppers.  Pour over ingredients in the baking dish.  Sprinkle with cheese and paprika. 

Bake for 20 minutes and serve hot with rice

A Classic Revamped...French Green Bean Casserole

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If you are a baby boomer, you grew up eating this.  However, you grew up eating the recipe that has Campbell's condensed cream of mushroom soup and regular green beans.   Well, I have news for you, this ain't it.  This is my remodeled, upgraded, stylized 2010 version of the old classic;  since to suggest, in this blog, that one open a can of condensed mushroom soup would be tantamount to heresy.  So read on, you will be comforted and thrilled to find out that the more things change, the more they almost stay the same.

It is interesting to see how some recipes come about.  I was looking for orange juice, of all things, when I passed an aisle at the grocery store dedicated to holiday cooking and baking and there, among the nuts and marshmallows, were the cans of French's fried onions.  Who would have thought!  Convinced that I had a can of cream of mushroom soup in my well stocked pantry, I started salivating and planning to make this long forgotten classic for dinner.  Sure enough, when I got home no can of mushroom soup, but some leftover fresh mushrooms from heaven know what in the refrigerator.  Mmmm...

For many years, this casserole was a favorite Thanksgiving side dish.  You might want to revive it!


Serves 6

Ingredients:


•8 ounces fresh baby bella or shitaake mushrooms, brushed clean, trimmed, and quartered

•2 - 3 TB butter

•1 pound frozen french cut green beans, cooked for 3 minutes and drained

•1 TB flour (hefty!)

•1/2 cup heavy cream, half-and-half or milk

•2 teaspoons soy sauce

•1 can (2.8 ounces) French's fried onions,

•1/8 teaspoon freshly ground white pepper, or to taste

•Kosher salt to taste


Procedure:

Preheat oven to 375 degrees. F.

Place a heavy skillet over medium high heat. When pan is hot, add mushrooms and butter. Sprinkle lightly with salt. Saute mushrooms on high until browned.  Lower heat and add the flour.  Mix well for 1 minute.  Add the cream and a little milk,  add white pepper and stir until it thickens.  You may need to add more milk if sauce is too thick even though  you want a consistency similar to that of condensed cream soup.

Add beans, and soy sauce. Mix until combined.

Pour green bean mixture into a 1-1/2 quart casserole dish. Add fried onions to cover.  Bake uncovered for 30 minutes or until bubbly and the onions are browned and crispy.

An Elegant Summer Menu For the Ladies Who Lunch

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A long time ago, I promised one of my readers that I would post a menu for a ladies lunch.  With all the things that have happened lately in my life,  I frankly forgot.  I hope it is not too late to remedy the situation, particularly since she has been one of my earliest and most faithful subscribers.

Ladies luncheons are fun to have.  My Mother's generation is great at planning these things but, unfortunately, when it came time for my age group, we were all too busy caring for kids or going to work.  I was seldom a party to the "ladies who lunch" set, but I did have a small group of corporate girlfriends with whom to celebrate birthdays at fancy restaurants in Manhattan.  We all had money to spend in those days and the presents and food were terrific.  It was a great time to catch up on other people's real life and good old fashioned gossip.  For just a couple of hours, we were girls again, in spite of the fact that by 3 o'clock we had to put back our armors and go fight another day.

Later, when I moved to Miami, I was reunited with a lot of my childhood friends and my Mother's friends and I have to confess to attending many a ladies lunch.  It was not a labor of love, believe me, those ladies can cook and when they get together, it's all systems go!  Out came the linen tablecloths, and the silver,  china, and flowers.  Nothing was purchased or catered;  they spent days getting ready for the big event, cooking and ironing with countless hours on the phone figuring out what they were going to wear and what they were going to eat.  On the day of the party they came dressed to the nines, as if  they were going to lunch at Cipriani's... pearls, Hermes scarves, Ferragamo shoes and all the accoutrements from days gone by. Oh, and they never broke a sweat, not this group, even in the heat of the day!  It was kind of fun, but it did take planning and outside help.  Luckily, good help is plentiful in Miami  for it's nice to end the party with all the dishes washed and put away. 

But don't despair, although I love a beautiful party, for occasions such as these, I like to put together a menu that I can cook the day before and that doesn't require a lot of last minute fuzzing or outside help.  The soup definitely must be made the day before so that it is very cold when served.  The pork is also cooked and sliced the day before and can be arranged on a platter and placed in the refrigerator the night before.  Do bring it out at least a couple of hours before you serve it so that it is room temperature. The cake and sauce are also made ahead and the squash casserole can be assembled the night before and cooked on the day of the party.  I always like to have one hot dish with a cold lunch and this is a great match for the menu.  Feel free to use any other hot casserole you may have tucked away.

Remember to clean out your refrigerator ahead of time so everything fits in the fridge.  If you set the table the night before, all you will need to do that day is mix the salad.  Notice I have kept hors d'oeuvres light on purpose.  If you want to expand, just do a small  antipasto type platter with perhaps just olives and thinly sliced prosciutto, but don't overfeed them before they sit down.

If you have pretty demitasse cups, you can fill them with the cold soup and pass them around before you sit down to lunch.  This eliminates more dishes and spoons to wash (you have to think that way) and they love it!  They make quite a splash and provide interesting and trivial conversation for another half hour or so...just make sure you chill them before you pour the cold soup in.

White peaches from California are in and you can usually buy a big case at Costco at this time of the year.  Squeeze the peaches to or three days ahead and keep the juice covered in the refrigerator.  Costco also has some very good Prosecco for around $10.00!  Do make the cheese wafers the weekend before.  They can be shaped into rolls and frozen or refrigerated.

The rose wine I recommend can be purchased at Crown Liquors in Coral Gables (my friend lives there) or at most well stocked liquor stores.

This menu is for 8 but it can be easily double.  If you are organized, you will not need any outside help.

Ladies' Lunch Menu

Bellini's

Cheese wafers

Cold Cucumber and Spinach Soup

Cold Stuffed Roast Pork with Fig And Balsamic Chutney

Summer Squash Gratin

Endive and Watercress Salad With a Lemon Vinaigrette

*Domaine Houchart Rose*

Savannah Sponge Cake With Berries And Sweet Madeira Sauce

Espresso

Now I have shown you how versatile some recipes, like this tenderloin, can be. Served hot it can be the main course for an elegant summer or winter dinner, or it can be served cold for lunch or a buffett. If you have left overs, slice thin and save for a Cuban sandwich...now, how versatile is that!

You may also want to check Cool Summer Menus For A Ladies Lunch


Images: Carolyne Roehm

Summer Squash Gratin

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This is my favorite summer squash gratin (okay, casserole) that I made when I lived in North Carolina. I have never had any desire to experiment with other recipes... it was that good.  Easy to make, great with pork!


Ingredients

1 stick butter

1 pkg. Pepperidge Farm stuffing mix

2 lb. squash, cooked

4 oz.diced pimento

2. finely chopped onions (small)

2 grated carrots

1 can cream of chicken soup

1 cup sour cream

Directions

Melt butter. Add stuffing mix. Mix well. Line bottom of casserole dish with 1/2 stuffing miss, reserving rest for top.

Cook squash in salted water, drain and mash. Combine remaining ingredients and pour into casserole dish. Sprinkle top with reserved stuffing. Bake 30-40 minutes at 350 degrees.

Image Getty

Julia Child's Boeuf Bourguinon Simplified

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This is one of Julia Child's most popular recipes and the one everyone complains about.  "So many pots and pans, my kitchen was a mess!" is the one I hear most often. I have made it so many times over the years that I no longer have to look at the directions, just the ingredients.  And here lies the trick.  There are a lot of steps you can cut out without sacrificing the dish by simply modifying her directions somewhat and using the same pan to saute some of the ingredients.  You will note that my directions only involve two pans, and frankly, if pressed, I could even make it in one pan by sauteeing the mushrooms first and setting them aside before I cook the bacon.

I know this is easy for those of us who have been cooking for a long time, but it just goes to show you that with time and experience, you gain confidence and cooking becomes much simpler and enjoyable .

Keep this recipe in mind as part of a casual yet elegant dinner party.
 

Servings: Serves 6

You will need:

9- to 10-inch, fireproof casserole dish , 3 inches deep*
Slotted spoon


Ingredients

6 ounces bacon

1 Tbsp. olive oil or cooking oil

3 pounds lean stewing beef such as sirloin or chuck, cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. flour

3 cups full-bodied, young red wine , such as a Chianti

2 to 3 cups brown beef stock or canned beef bouillon

1 Tbsp. tomato paste

2 cloves mashed garlic

1/2 tsp. thyme

Crumbled bay leaf

18 to 24 small white onions , frozen

1 pound quartered fresh mushrooms

3 TB butter

1/2 cup cognac

Parsley sprigs


Directions:

Cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer  bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

Remove casserole from the oven and set on top of the stove.  Add the frozen onions.  Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.  Add the cognac and ignite.  When the flames dies down add the mushrooms (with the butter) and cognac to the stew.  Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.    Remove the bay leaf. Let the casserole rest for at least 2hrs.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Accompany with Buttered Noodles or Spaetzel:  Cook noodles or spaetzel  in boiling water according to directions.  Add butter, stir ,and add 1-2 TB sour cream, dill, salt and pepper

*I use my Le Creuset enameled (orange) cast iron French oven

Photo Credit Saveurs du Monde
Recipe adapted from Mastering the Art of French Cooking by Julia Child et al

This Weather Calls for Comfort Food...Broccoli Cheddar Casserole

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What is it about cold weather that makes you crave good old comfort food, the one your mother used to make when you were young?  Last night I craved Lima beans and corn, something I used to despise when they served it in boarding school!  Not anymore...

Comfort food to me is meatloaf, creamed spinach, mashed potatoes, pot roast,  Mac and Cheese, and all those canned soup casseroles my mother used to make in the 60's and the 70's.  Plain and simple, no need to gild the lily.  I have Junior League cookbooks full of casserole recipes from practically every city in the U.S.  For chicken, tuna, zucchini, squash (my favorite) broccoli ,whatever.  Poor broccoli got a bum rap from the first President Bush when he declared he didn't like it.  My mother, at the tender age of 85, has declared she doesn't really like it either...really? After all the broccoli you made me eat  because it was soo good for me and would make me grow like trees?! Seriously now, what is it with broccoli and old people!

Well, in complete defiance of my mother, I am making one tonight, straight from the archives of Campbell's Soup.  That and breaded pork chops with Mott's applesauce...Chocolate pudding anyone???

P.S. I promise to go back to tapas tomorrow, unless we have another casserole emergency due to the cold weather!

Serves 6

Ingredients

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup 

1/2 cup milk

2 teaspoon yellow mustard (I use Dijon)

1 bag (16 ounces) frozen broccoli flowerets, thawed*

1 cup shredded Cheddar cheese (4 ounces)

1/3 cup dry bread crumbs*

2 teaspoon butter, melted

Directions

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350 degrees F for 30 minutes or until the mixture is hot and bubbling.

Cook's Note
You can use fresh broccoli,  First cook it for about 10 mins.
You can substitute the breadcrumbs with 1 cup crushed cheez-its or Riz crackers.  Add the melted butter on top.