Now that the original recipes have all been posted, it’s time to have fun creating some new ones. Since it’s summer and squash of all types are plentiful, let’s start with this one:
2 T. oil
1 small onion, chopped
2 cloves garlic, minced
2 lb. patty pan squash, sliced
1 lb. okra, ends trimmed off and sliced*
1 can Ro-Tel tomatoes and green chiles (whatever heat level you desire)
3 slices crisp bacon, crumbled (optional)
In a large skillet, sauté onion and garlic in oil until onion is translucent. Add squash and okra and cook about 2 minutes. Add Ro-Tel tomatoes and bacon and simmer uncovered until squash is tender and liquid reduced.
*Although I did manage to find the patty pans, I could not find, anywhere in Queens or Nassau County, fresh okra, so had to resort to canned. It shrinks beside the squash visually, even though I waited until the last minute to add it in.
Crisp bacon, crumbled
Cut avocados in half and peel. Sprinkle lime juice on cut edges so they don’t turn brown. Saute mushrooms in butter. Sprinkle mushrooms, bacon and chives on avocado halves.
Avocado Garlic Dip is surprisingly light and refreshing for summer snacking.
Makes 3 cups
4 avocados, mashed through a sieve*
½ c. sour cream
1 pkg. (.7 oz.) garlic salad dressing mix
2 t. chopped chives
1 T. vinegar
3 slices crisp bacon, crumbled
Combine ingredients, except bacon, and mix well. Chill. Sprinkle with bacon and serve.
*We don’t own a sieve, but Bill did a masterful job with the potato masher. [Of course, my photo is sans bacon.]
Salt and pepper to taste
12 chile pequin
6 slices bacon
½ c. hot water
Sprinkle doves with salt and pepper and put 2 chiles inside each body cavity. Wrap a slice of bacon around each dove’s breast. Arrange birds in shallow baking dish, and add water. Bake covered in 350-degree oven for 1½ hours. Uncover and brown 20-30 minutes longer.