This month's recipes are provided by - Taste of Home--Home Cooking and Recipes

ZUCCHINI BACON QUICHE
1 tube (8 ounces) refrigerated crescent rolls
2 tsp. prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
2 T. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil

Separate crescent dough into eight triangles; place in a greased 10-inch pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust. Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly. Yield: 6 to 8 servings.

Source: Taste of Home--Home Cooking and Recipes--August 2008

WATERMELON TOMATO SALAD
10 cups cubed seedless watermelon
2 pints yellow grape or pear tomatoes
1 medium red onion, chopped
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
1/4 cup lime juice

In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coat. Refrigerate until serving. Yield: 16 to 18 servings.

Source: Taste of Home--Home Cooking and Recipes--August 2008

DELICIOUS ZUCCHINI HOT DISH
1 (6 oz.) package Stove Top dressing, uncooked
1/2 cup butter, softened but not melted
1 lb. hamburger, seasoned to taste and browned
8 cups zucchini, peeled and diced
2 cups sour cream
1 can cream of mushroom soup

Mix favorite Stove Top dressing with soft butter. Spread half of the uncooked dressing mixture into the bottom of a greased 9- by 13-inch pan. Brown the hamburger, and season with salt and pepper to taste; drain. Spread on top of the dressing mixture. Peel zucchini and cut into small pieces. Mix together with sour cream and soup, and pour over hamburger mixture. Top with remaining stuffing mixture. Bake at 350 degrees for 1 hour or until zucchini is done.

Submitted by Lucille Gau, Cando
Member of Northern Plains Electric Cooperative, August 2008

* Gretchen’s test notes: We tested this recipe with cream of chicken soup and chicken stuffing mix, although you could use pork or savory herb. We used zucchini in small, thin slices. We found the hot dish took longer to cook so we covered it with foil so the crust wouldn’t overbrown. To season the hamburger (either half or whole pound), we used more salt and pepper. To add more flavor, brown onions with the hamburger. To adapt this recipe, Lucille suggests adding frozen vegetables, red peppers, green peppers, onions, celery or shredded carrots. If carrots are added, the recipe may need to cook longer. Before removing from oven, you can also add shredded cheese to the top of the casserole.

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