Harvest Zucchini

Great Side Dish- Great use for Zucchini or Summer Squash

1 1/4 pound zucchini
1/3 cup chopped onion
1/4 cup butter
1/2 cup sour cream
2 tbsp. milk
2 tsp. paprika
2 tsp. poppy seed
1 tsp. salt


Wash zucchini, remove stem and blossom ends, but do not pare.
Cut into slices.
Heat butter in a 10 inch skillet,
Cover and cook zucchini and chopped onion, stirring occasionally, until the zucchini is tender.

Mix paprika, poppy seeds, and salt together.
Gently stir into cook zucchini and heat through.

Time to Pick BitterSweet

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Classic Lemon Bars

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Super Simple Classic Lemon Bar recipe from an old church cookbook

1 cup butter
2 cups flour
1/2 cup powdered sugar

Cut butter into flour and powdered sugar mixture. bake 350 degrees 25 minutes. Top with the following mixture:

4 Tablespoon flour
2 cups granulated sugar
1 tsp baking powder
4 eggs slightly beaten
6 Tablespoons Lemon Juice- freshly squeezed
Zest of 2 Lemons

Mix Dry ingredients together. Beat eggs slightly, add lemon juice to dry ingredients. Bake 25 minutes. Sprinkle with powdered sugar.

Wild Rice and Chicken Salad

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Great Recipe from Dining Dakota Style cookbook

3 cups water
1/2 tsp salt
1 T butter
1 cup long grain wild rice
1/4 cup orange juice
1 1/2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 Large garlic cloves, crushed
1/2 tsp ground pepper
1 1/2 Tablespoons of olive oil
1 Pound cubed cooked Chicken breast
1 red bell pepper,cut into 1/2 inch pieces
6 green onions- sliced
1/2 cups fresh basil
2 Tablespoons capers
3 cups Romaine

Bring the water, salt and butter to a boil in a medium saucepan. Stir in the wild rice. Reduce the heat to low and simmer, covered for hour. whisk the orange juice, vinegar, Dijon mustard, garlic, pepper, and olive oil together in a large bowl. Add the cooked rice, chicken, bell pepper, green onions, basil, ad capers and mix well. Add the romaine and toss to combine.

Serves 4 to 6

Fun new Vintage Jewelry

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