Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Loretta Newberry shares this easy recipe to take advantage of the season's bounty.
"My supervisor, the late Michael Archibald, brought this to one of our potlucks and everyone loved it," Newberry writes.
"This is a recipe for even those who say 'I can't cook.'"
Marinated Veggies
10 cups chunked up vegetables such as squash, carrots, bell peppers, radishes, etc.
1 (16-ounce) bottle strawberry or raspberry vinaigrette
Place vegetables in a large bowl with a lid. Add half of the dressing and stir to coat. Cover and refrigerate overnight. Taste and add more dressing if needed.
This zucchini casserole recipe is from Frances Kennedy.
"I use a large 10-by-14-inch Pyrex dish for this," Kennedy writes.
"It is delicious."
Zucchini Casserole
4 cups zucchini
1 cup diced onion
1/2 cup margarine
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
8 ounces mozzarella cheese
1 (8-ounce) package crescent rolls
2 teaspoons mustard
Heat oven to 375 degrees.
Saute zucchini and onions in margarine until tender. Add oregano, basil, garlic powder, salt and pepper. Stir in eggs and cheese. Line a baking dish with crescent rolls. Spread with mustard. Pour zucchini mixture over the rolls. Bake 30 to 40 minutes.
And to finish with something sweet, this recipe from Margaret Smith hits the spot.
"This dessert was served at The Tale of the Trout restaurant -- which was a popular eating place in Rogers from 1977 to 2000," Smith writes.
Tale of the Trout Baked Fudge
2 cups sugar
1/2 cup flour
1/2 cup unsweetened cocoa powder
4 eggs
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped nuts
Heat oven to 300 degrees.
Sift sugar, flour and cocoa together.
Beat eggs well and stir in sifted flour mixture. Add melted butter, then vanilla and nuts.
Turn batter into an 8-by-10-inch pan. Place this pan in a larger one and place the paired pans in the oven. Pour boiling water into the outer pan to reach about halfway up the sides of the fudge pan.
Bake 45 to 55 minutes or until firm, like baked custard. It will be crusty on top.
Serve with vanilla ice cream.
Makes 10 to 12 servings.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 07/04/2018