Recipe Rehash

Here are a couple that are great for summertime.

This first one comes from the 1959 edition of the General Foods Kitchens Cookbook.

Tomato & Onion Salad

1 garlic clove, minced
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 teaspoons prepared mustard
1/4 cup olive oil or salad oil
2 tablespoons tarragon vinegar
6 firm tomatoes, sliced
1 onion, thinly sliced
Chopped parsley

Combine garlic and salt in small bowl;mash with a spoon. Stir in sugar, pepper, mustard, oil, and vinegar. Pour over tomato and onion slices. Sprinkle with parsley. Chill. Serve plain as a relish salad. Or serve on crisp greens. Makes 6 to 8 servings.

Now, here's how I change things around. I triple all the dressing ingredients, except for the oil, and put them in a glass jar with a lid. Shake well and pour over sliced tomatoes and onions that have been layered in a bowl. We think it's best if it's marinated awhile in the fridge before eating.I often substitute minced garlic for fresh and never include the parsley.

This is also quite good over canned green beans (drained, of course) and onions!

Squash Casserole

Approx. 2 cups cooked summer squash
3/4 stick butter or margarine
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 cup chopped onion
1 cup grated cheese (I use the fiesta blend from WalMart)
1 cup evaporated milk
2 cups cracker crumbs (I use one tube of reduced-fat Ritz)
2 Tbs. sugar

Mash cooked squash, add other ingredients and mix well. Pour into a greased dish and bake at 375 degrees for about 40 minutes.