Derived from a Pillsbury Bake-Off winner in the 70s, this recipe is just a summer squash-onion quiche, Italianized. The Queen included it in the church cookbook she edited in the 80s, and we’ve made it at home ever since. The best way I know of to use all that zucchini that overwhelms the neighbors’ gardens every summer.
You may wonder why it’s called “zucchini crescent” pie. The original recipe calls for using Pillsbury Crescent Rolls arranged in a pie tin to make a pretend pie crust. That works OK, if you must.
For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other is to cook the heck out of the sprouts until they are the kind of candy you like. Continue reading “Brussels sprouts are the new green beans”
A friend, Betty Lou M., who grew up in Richmond, Virginia, says she has made this recipe ever since before she was a young bride 60+ years ago. These beans are very easy and mighty good, a great side for any occasion. We think they would probably be even better with fresh, local green beans, but we’ve been too lazy to try this. We’re pretty sure these beans are close to the ones at Cracker Barrel. Continue reading “Easy Southern Green Beans”
A great, inexpensive dish for one or a whole crowd. Makes a side dish or main course. Can be varied indefinitely. Continue reading “Dad’s Roasted Red Potatoes”