Torta de Calabacitas

Torta de Calabacitas AKA Zucchini & Pepper Casserole

NOTES

Adapted from the recipe Torta de Calabacitas by Diana Kenedy. This recipe could be made with any tender squash — zucchini or yellow summer squash.

INGREDIENTS

-1 1/2 pounds of zucchini
-salt & pepper to taste
-2 tablespoons finely ground bread crumbs
-about a cup of rajas (pablano peppers & onions sauteed with tomatos) OR use one sauteed pablano pepper and tomato puree or paste mixed together
-6 oz chihuahua, Muenster, or other creamy white cheese
-3 large eggs
-3 tablespoons softened butter

DIRECTIONS

Clean and trim the squash and cut them into rounds
about 1/8 in thick. Put them in a large saucepan, cover
with boiling water, add salt, and cook until they are just
tender–about 3 minutes, depending on the squash. They
should not be allowed to become too soft. Drain the
squash and set aside to cool.

In the meantime, preheat the oven to 350 degrees. Butter
a 2-quart soufle dish or caserole, and sprinkle it with
bread crumbs.

Make the rajas (or sautee pepper with tomato and/or onion), cool them, then slice the cheese this and cut it into small pieces.

Beat the eggs a little so they’ve got some air in them. Mix in your salt & pepper.

Put a layer of the squash over the bottom of the dish,
pour one half of the rajas over it, put one third of the
cheese onto the sauce, and cover with one third of the
beaten eggs. Dot with butter. Repeat in the same order
and finish off the torte with a layer of squash, the rest of
the beaten eggs, butter, and cheese.

Cook the torte in the top of the oven until the eggs are
firmly set–25 to 30 minutes. Serve immediately.

Aunt Joyce’s Sweet Potato Casserole

Aunt Joyce’s Sweet Potato Casserole

Originally by Joyce Bannister, who is somebody’s aunt, but not mine.

INGREDIENTS

-3 cups cooked, mashed sweet potatos
-1 cup sugar
-1 stick butter or margerine
-2 eggs beaten
-1 tsp vanilla
-1/2 tsp salt
-dash nutmeg or cinnamon

DIRECTIONS

Mix above together and pour into buttered baking dish. Sprinkle topping (see below) over top of sweet potato mixture already inthe baking dish. Bake at 350 degrees for 35 minutes.

TOPPING INGREDIENTS

-1 cup light brown sugar
-1/3 cup flour
-1 cup chopped pecans
-1/3 cup melted butter

TOPPING DIRECTIONS

Mix sugar and flour, add pecans, and butter.

Squash Casserole

Squash Caserole

INGREDIENTS

-1.5 to 2 lbs yellow squash
-1 small onion finely chopped
-8oz sour cream
-1 can Campbells Low-fat Cream of Mushroom Soup (can use cream of chicken or regular cream of mushroom also)
-salt and pepper
-1 stick butter or margerine
-1 package Pepperidge Farm herb dressing

DIRECTIONS

Chop and boil the squash until it is thoroughly cooked.
Drain the squash and mash well.
Add the very finely chopped onion, sour cream, and mushroom soup.
Add plenty of salt and pepper.

Melt the stick of butter while the squash is boiling.
Mix the melted butter with the herb dressing so that it is well combined.
Place half the mixture on the bottom of a baking pan/caserole dish.
Save the other half.

When the squash mixture is ready, pour it into the baking pan on top of the dressing. Then put the other half of the dressing evenly over the top.

Bake at 350 degrees for 45 minute to an hour.
Allow to cool slightly before serving.

Traci’s Corn Casserole

Traci’s Corn Casserole

This is the perfect thing to take to a potluck or holiday dinner for someone who just can’t cook. It could not be easier to make. It’s actually more like a flat, moist cornbread pudding or dressing than a casserole. Tastes best when cooled a bit to just warm. Can be frozen and saved.

INGREDIENTS

1 can creamed corn
1 can whole kernel corn (drained)
1 10oz box cornbread mix (or bagged stuffing)
1c sour cream
1/2 melted margerine
2 eggs
grated cheese

INSTRUCTIONS

Mix together all ingredients except cheese.
Pour mixture into greased pan.
Bake at 350 degrees for 30 minutes.
Spread cheese on top of the baked casrole.
Place it back in the hot oven until the cheese is melted.