The original recipe for this casserole is found online here, but I first saw it over at the garden posted by ghoghunter and have wanted to try it ever since. As usual I didn't have all the ingredients and used what was available. I had some frozen okra in the freezer, wish I had thought to add it ... ah well next time. This is really good, the food critic gave it 4 stars !
I used sweet potato, onions and carrots and a mixture of provolone and mozzarella on top.
I made some zucchini fritters for a side dish to add some green to our supper. I had put up the zucchini this past summer in two cup amounts and thawed two bags.
Zucchini Fritter Recipe
4 cups shredded zucchini, squeeze out liquid 1 small onion, diced 1/2 cup pancake mix 1 tsp. salt 2 Tbsp. sour cream 2 eggs 1/2 tsp. pepper 1/2 cup oil
Mix all ingredients except oil in bowl. Heat the oil in a skillet. Drop batter into oil and brown each side. Drain on paper towels.
The discussion on the cooking forum over at the garden had me craving Latkes. I had 6 apples from Willoughby Hills Farm and made a quick dish of chunky applesauce for a side. The farm picked the rest of their apple harvest and stored them in a cooler on site. I will be able to buy locally grown apples through April. I am happy :)
4 medium potatoes, peeled and grated 1 small onion, grated 1/2 cup all-purpose flour 1 tsp. salt 1/2 tsp. pepper 2 Tbsp. sour cream 2 eggs, beaten 1/2 cup oil
Grate potatoes, squeeze off extra liquid. Peel and grate onion into potatoes. Add eggs, flour, sour cream and salt and pepper. Mix Well.
Heat 1/2 cup of oil until it sizzles. Drop a tbsp. at a time of batter into the hot oil. When bottoms are brown turn them over. When done, remove and drain on paper towels.
Serve with applesauce, sour cream or just plain.
Chunky Applesauce Recipe
6 apples, peeled, cored and sliced 1/4 cup brown sugar 1/2 tsp. pure vanilla 1/2 tsp. cinnamon
In a heavy pot, combine all ingredients. Cook covered over low heat until tender, about 30 minutes.
Remove from heat and mash apples. Serve warm with latkes.
Preheat oven to 400 degrees. Butter a large oven proof baking dish.
Heat 1 1/4 cups of water and butter in large pot until butter melts. Remove from heat and add all the flour. Beat well until smooth. Set aside to cool.
Add eggs one at a time, beat until mixture is smooth and glossy. Stir in the diced cheddar and season with salt and pepper, to taste. Spread the mixture around the sides of baking dish, leave a hollow in the center for filling.
Cut cauliflower into florets. Crush tomatoes, reserving the liquid. Heat oil and butter in skillet, add onion and sautee for 4 minutes. Add mushrooms and cook an additional 3 minutes. Add the cauliflower and stir-fry for about a minute. Add the tomatoes and liquid and thyme to taste. Cook over a low heat for 5 minutes.
Spoon mixture into the hollow in the baking dish.
Bake for 40 minutes or until the pastry has risen and is golden brown.