Summer Meal Is Garden Fresh

WHEN her garden was overflowing with squash, Fran S. of Coatesville, Pennsylvania experimented with various recipes and came up with Ham-Stuffed Squash Boats. Pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese. While the squash shells simmer, Fran needs just three ingredients to stir together Buttered Cornsticks. She then pops both the entree and quick bread in the oven; they conveniently bake at the same temperature for the same length of time.

This gives her the opportunity to fix Raspberry Pudding Parfaits, a fresh, flavorful dessert that has been in the family for ages. “It’s so easy to prepare, and you can substitute strawberries or blueberries with equally tempting results,” she notes.

HAM-STUFFED SQUASH BOATS

• 4 medium yellow summer squash or zucchini (about 6 inches)
• 1 small onion, finely chopped
• 2 tablespoons butter or margarine
• 1 cup diced fully cooked ham
• 1/2 cup dry bread crumbs
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese, divided
• 1 egg, beaten
• 1 teaspoon paprika
• 1/4 teaspoon pepper

Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through. Yield: 4 servings.

BUTTERED CORNSTICKS

• 2-2/3 cups biscuit/baking mix
• 1 can (8-1/2 ounces) cream-style corn
• 1/4 cup butter or margarine, melted

In a bowl, combine biscuit mix and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips. Dip in butter. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown. Yield: about 20 breadsticks.

RASPBERRY PUDDING PARFAITS

• 1-1/2 cups cold milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1 package (12 ounces) unsweetened frozen raspberries, thawed
• Whipped topping, optional

In a mixing bowl, combine milk and pudding mix; beat for 2 minutes or until thickened. Spoon half into four parfait glasses. Top with half of the raspberries. Repeat layers. Garnish with whipped topping if desired. Yield: 4 servings.

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“Secret Ingredients” Make Menus Special

WANT TO turn “ho-hum” foods into dishes that’ll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Sensational Salads. Reports Cindy F. of Seward, Nebraska, “I add a bit of chicken bouillon granules and horseradish to my dressing for macaroni salad. This is one flavorful dish.”

“Tuna salad becomes lively with a couple tablespoons of salsa,” comments Liana R. of Oceanside, California. “The salsa complements the flavor of the tuna.”

To perk up her coleslaw, Nellie S. of Royal City, Washington includes chopped celery, green pepper, apple, banana, pineapple and black walnuts.

Best Burgers and Meat Loaf. “We like the flavor of bacon in burgers and meat loaf,” explains Charlene F. of Coaldale, Alberta. “To save time, I mix packaged bacon bits into the meat before grilling or baking.”

Super Sandwiches. Cold meat sandwiches get crunch at the South Bend, Indiana home of Eugenia C. with thinly sliced radishes. “It’s a fun alternative to onion slices,” she says.

Better Baked Beans. “To any canned baked beans, stir in about 1/4 cup barbecue sauce, 1/4 teaspoon each garlic powder and pepper and 1/2 teaspoon dried basil,” suggests Michelle A. of Knoxville, Ohio. “My husband won’t eat them any other way.”

From New Berlin, Pennsylvania, Karen K. relates, “My niece recommended adding a dash of cinnamon and ginger to my favorite baked beans. They get a new zing, and everyone wonders what my special ingredient is.”

Very Fine Vegetables. “I cook peas in the juice from a can of pineapple along with margarine and onion powder,” reveals Bonnie B. of Sylva, North Carolina. “Before serving, I stir in the pineapple chunks.”

Theresa D. writes from Hudson, New Hampshire, “When boiling carrots, I also add a chopped apple or pear and a bit of brown sugar. Kids love these carrots.”

Terrific Treats. “When I make a chocolate pie using a pudding mix, I give it extra richness by mixing in a handful of chocolate chips,” offers Garnetta P. of Colonial Heights, Virginia.

Relates Pat D. of Fort Fairfield, Maine, “Several tablespoons of strawberry freezer jam make my zucchini bread moist and delicious.”

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Freezer Jams Are Fast, Fruity

DOES a jam-packed summer calendar keep you from preserving the fresh taste of ripe summer fruits? When time’s at a premium, try one (or more!) of the following jam recipes that bypass the old-fashioned canning method and go straight to the freezer. These sweet spreads are sure to perk up any breakfast in a hurry. And since freezer jams are generally softer than regular jams and preserves, they also make excellent toppings for ice cream, pound cake and other desserts.

PRETTY PEACH JAM

“This has been a favorite jam in my family for as long as I can remember,” relates Theresa B. of Canton, South Dakota. “It’s a delicious medley of fruits, including peaches, cherries, pineapple and orange.”

• 8 medium peaches, cut into wedges
• 1 small unpeeled navel orange, cut into wedges
• 2 cans (8 ounces each) crushed pineapple, undrained
• 12 maraschino cherries
• 3 tablespoons maraschino cherry juice
• 2 packages (1-3/4 ounces each) powdered fruit pectin
• 10 cups sugar

In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; boil for 2 minutes. Remove from the heat. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 13 cups.

FREEZER BERRY JAM

“We live on the farm where my husband was raised,” shares Rita P. of Whitemouth, Manitoba. “Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It’s also wonderful as a breakfast sauce.”

• 4 cups blueberries
• 2 cups raspberries
• 5 cups sugar
• 2 tablespoons lemon juice
• 3/4 cup water
• 1 package (1-3/4 ounces) powdered fruit pectin

In a large bowl, crush the blueberries. Add raspberries and crush. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 7 cups.

PINEAPPLE KIWI JAM

Pineapple, kiwi and a hint of lime blend nicely in this unique combination from Sandra R. of Columbus, Indiana. “It’s especially good slathered on biscuits,” she comments.

• 4 kiwifruit, peeled and thinly sliced
• 3 cups sugar
• 1 can (8 ounces) crushed pineapple, undrained
• 1/4 cup lime juice
• 1 pouch (3 ounces) liquid fruit pectin
• 3 drops green food coloring, optional

In a 2-qt. microwave-safe bowl, combine kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high for 10-13 minutes or until mixture comes to a full rolling boil, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 4 cups. Editor’s Note: This recipe was tested in an 850-watt microwave.

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Savor Those Second-Time-Servings

A BUSY COOK can never have too many tricks up her apron “sleeve” for serving leftovers. So here are several family-proven ones from readers:

TASTY MARINADE

When we have juice left over from a can of pineapple, I use it to make an easy marinade for chicken breasts. I add a little oil, soy sauce and garlic, then let the chicken marinate overnight. The next day, I bake it in the marinade. Yum! —Lenora C., Tallahassee, Florida

CLEAN-THE-FRIDGE SOUP

Add almost any leftovers to a can of tomato soup. I’ve done this with macaroni and cheese, Spanish rice, pork and beans and leftover vegetables. It’s a great way to clean out your refrigerator and perk up tomato soup. —Doris B., Sackets Harbor, New York

PARMESAN TOASTS

To use up leftover hot dog or hamburger buns, spread cut sides with butter or margarine, then sprinkle with seasoned salt and Parmesan cheese. Broil until they’re browned and the cheese is melted. I serve these toasts with chili, spaghetti, a favorite soup or salad. They’re a nice change from garlic bread. —Louise L., Lebanon, Pennsylvania

SPICY FRIED RICE

When I have extra cooked rice and leftover meat, such as pork chops, steak or roast, I fix a fast fried rice. Just saute an onion in butter, then add the rice and chopped meat. Season with garlic powder, salt and pepper and cook until everything is heated through. To add some zest, I serve it with picante sauce or taco sauce. —Ginger C., Jonesville, Louisiana

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Chives Are Easy to Grow, Use

FOR color, aroma and zesty flavor, count on chives! A perennial herb with thin, pointy hollow leaves growing from tiny bulbs, chives have a sweet onion flavor and are high in vitamin C.

This popular herb can be grown from seed for planting indoors or outdoors. It takes 2 to 3 weeks to germinate. For faster results, start with a small plant or ask a neighbor to give you a clump from their plant. (Chives need to be divided every 3 or 4 years.) Sow five or six bulbs 6 inches apart in a sunny, well-drained location.

After the leaves are 6 inches tall, some may be snipped. Leave 2 inches of growth and don’t take all the leaves at once. You’ll get the best flavor harvesting before the plant blooms. The purple pom-pom flowers are also edible and make a fun addition to salads. Or, float them in soup when serving.

To preserve chives, some readers recommend chopping the leaves and drying or freezing them. “Chopped fresh chives can be put into plastic freezer bags and frozen for handy use,” relates Luci J. from Pfafftown, North Carolina. “They keep color and flavor well in the freezer.” Unlike other herbs, chives can be used fresh, dried or frozen interchangeably and in the same amounts in recipes.

Says field editor Edna H. of Hebron, Indiana, “I add chives to cottage cheese, rice and baked potatoes.” This herb is stirred into cheese and egg dishes in the Two Buttes, Colorado kitchen of field editor Naomi Giddis. Notes Connie Moore of Medway, Ohio, “I use chives in pasta dishes mainly. They’re also good with butter or cream cheese for a tasty spread.” Iola Engle of McCook, Nebraska shares her favorite chive recipe below.

CABBAGE WITH HERB BUTTER

• 1 medium head cabbage (about 2 pounds), cut into wedges
• 1/2 cup butter or margarine, melted
• 1/2 cup minced chives
• 1/4 cup thinly sliced green onions
• 1/4 cup minced fresh parsley
• 1 tablespoon lemon juice
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup shredded cheddar cheese

Place cabbage in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Meanwhile, combine the butter, chives, onions, parsley, lemon juice and thyme. Drain cabbage; transfer to a serving platter. Drizzle with the herb butter; sprinkle with cheese. Yield: 6 servings.

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Looking for Lighter Fare?

FROM Sandy K. of Unityville, Pennsylvania, moist Garden Turkey Burgers get plenty of color and flavor from onion, zucchini and red pepper. “I often make the mixture ahead of time and put it in the refrigerator,” says Sandy. “Later, I can put the burgers on the grill while whipping up a salad or side dish.”

• 1 cup old-fashioned oats
• 3/4 cup chopped onion
• 3/4 cup finely chopped sweet red or green pepper
• 1/2 cup shredded zucchini
• 1/4 cup ketchup
• 2 garlic cloves, minced
• 1/4 teaspoon salt, optional
• 1 pound ground turkey
• 6 whole wheat hamburger buns, split and toasted

Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first seven ingredients. Add turkey and mix well. Shape into six 1/2-in.-thick patties. Grill, covered, over indirect medium heat for 6 minutes on each side or until a meat thermometer reads 165°. Serve on buns. Yield: 6 burgers. Nutritional Analysis: One serving (prepared with ground turkey breast and without salt; calculated without the bun) equals 156 calories, 174 mg sodium, 37 mg cholesterol, 15 gm carbohydrate, 21 gm protein, 2 gm fat. Diabetic Exchanges: 2 very lean meat, 1 starch.

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