SAVE TIME AND HASSLES WITH USA.GOV
When the pressure's on to feed your family, USA.gov's American Recipe list in the "Health and Nutrition" section is a great resource. Serve your kids Mrs. Truman's Mac and Cheese or a recipe from another famous American. Or find recipes for fresh vegetables, heart healthy recipes, soy cookbooks, thrift meal ideas and even regional recipes. Visit USA.gov. , the federal government's official web portal, where millions of federal, state, local, tribal and territorial web pages have been gathered together into one easy-to-search website.
CHANGES IN COLLEGE DINING
Flatbreads, a gourmet sandwich, soup and salad restaurant is part of Purdue Memorial Union's new Union Commons, which was named one of the nation's top two complexes of on-campus retail restaurants. Housing and Food Services has designed most of its dining spaces to create trendier ambience and increased food choices. The new Union Commons area features several distinct cuisines, including Asian, Mediterranean, Italian and Mexican. It also features outlets that specialize in increasingly popular items such as salads, smoothies and breakfast cereals. Traditional residence hall dining has also been replaced by expanded and modernized dining courts, each with its own theme, and signature serving stations such as one dorm's SoHo international foods and Portabella Road vegetarian fare. Dining courts are set up to be destinations for students who can travel across campus or stay close to their residence halls for the fare they prefer. With multiple locations on campus, students can choose to dine buffet style in dining courts, take out from On-the-Go or grab a bite from their late night restaurants or mini-marts. Whenever and wherever Purdue students eat, Dining Services is committed to offering healthy foods at every meal.
Mary's note: Look for other universities to follow Purdue's lead.
Source: Purdue University Perspective, Summer 2008.
ZUCCHINI RECIPE
I only planted 4 zucchini plants this year but they look more like 8 plants now. I have had such a good yield that I discard the monster-size zucchini in favor of the smaller and medium ones. Someone asked me what I did to have such huge plants and all I can say is that I started with good soil, thanks to Luke and I sprinkled a large coffee can of Miracle Gro soil around each plant this spring. That's probably why I have tomato plants taller than me, too. With a bumper crop of zucchini, I always appreciate new ways to serve it. Diana Potts Janowski, formerly of Bryan, shared a way she prepares it earlier this summer.
"Slice fresh onion and fresh mushrooms and chunk zucchini. Saute in butter until crisp-tender. Drain well. Add pizza or spaghetti sauce. Mix in one handful of mozzarella cheese. Spoon into casserole dish and cover with another handful of cheese. Bake at 325oF. until cheese is melted, about 15 to 20 minutes. Let stand 10 minutes to thicken before serving." Source: Diana Janowski, Port Clinton, OH. My daughter, Mary Ann, knows about my bumper crop of zucchini and e- |
mailed one of her favorites from Cooking Light, November 2000. She cuts the recipe in half and it's enough to fill 2 Corning grab-it bowls. She bakes one and freezes the other, thus avoiding eating it 4 days in a row. She also adds a little Italian seasoning to the dish.
SQUASH-RICE CASSEROLE
8 cups zucchini, sliced (about 2 1/2 pounds)
- 1 cup onion, chopped
- 1/2 cup fat-free, reduced sodium chicken broth
- 2 cups cooked rice
- 1 cup fat-free sour cream
- 1 cup shredded reduced-fat sharp Cheddar cheese
- 1/4 cup fresh Parmesan cheese, divided
- 1/4 cup Italian seasoned bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- Cooking spray
Preheat oven to 350F. Combine first three ingredients in a Dutch oven and bring to a boil. Drain and partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tablespoons Parmesan cheese, bread crumbs, salt, pepper and eggs in a bowl, stirring gently. Spoon zucchini mixture into a 9x13-inch baking dish coated with cooking spray. Sprinkle remaining Parmesan cheese on top. Bake for 30 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned.
Source: Cooking Light magazine, November 2000, via Mary Ann Thaman, Naperville, IL.
IS YOUR COOKIE JAR FILLED?
Oatmeal Caramelitas, a recipe my sister Ann shared in the late '60s, should have been in my cookbook but since it isn't, be sure to fill your cookie jar with a batch of these!
OATMEAL CARAMELITAS
- 1 14-ounce bag light caramels (50)
- 1/2 cup evaporated milk
- 1 3/4 cups unsifted, all-purpose flour
- 2 cups quick cooking oatmeal
- 1 1/2 cups firmly packed light brown sugar
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 cup melted butter
- 1 cup chocolate chips
- 1 cup chopped nuts
Preheat oven to 350F. Melt caramels with evaporated milk over low heat. Mix dry ingredients with melted butter, press half the flour mixture into a 9x13-inch baking pan. Bake for 10 minutes. Remove from oven and sprinkle with chocolate chips and nuts. Spoon caramel mixture over chocolate chips and nuts. Top with remaining crumbs and bake again for 15 to 20 minutes. Chill for 1 to 2 hours. Cut into small bars. Yummy! |
