the switch because selling grade-A milk is more lucrative than selling milk used in making cheese.
Stewed Tomatoes and Dumplings
Stewed Tomatoes
¼ cup butter
½ cup onion, finely chopped
¼ cup celery, chopped
1 28-ounce can whole tomatoes, coarsely chopped, with juice
2 tsp. brown sugar
½ tsp. salt
½ tsp. dried basil
¼ tsp. pepper
Dumplings
1 cup flour
1½ tsp. baking powder
½ tsp. salt
1 T. butter
1 egg, beaten
6 T. milk
1 T. fresh parsley, minced
In a medium saucepan, melt the butter and sauté the onion and celery about 3 minutes. Add the tomatoes and juice, and the brown sugar and seasonings, and bring to a boil. Simmer uncovered for several minutes.
In a mixing bowl, combine the flour, baking powder, and salt for the dumplings. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal. Add the egg, milk, and parsley and blend lightly. Do not overmix. Drop dumplings by tablespoonfuls on top of the simmering tomato mixture. Cover tightly and cook over medium-low heat for 20 minutes. Do not lift the cover during the cooking period. Serve in bowls, topped with butter if desired.
You can also use 2 quarts of home-canned stewed tomatoes for this recipe instead of the 28-oz. can. It yields more sauce, which works just fine in this recipe .
Summer Squash Casserole
6 cups cubed squash (zucchini, pattypan, crookneck, etc.)
¼ cup onion, chopped
1 can cream of chicken soup
1 cup sour cream
1 cup carrots, shredded
1 8-oz. package herbed stuffing mix
½ cup butter, melted
Cook squash and onion in enough water to cover for 5 minutes; drain.
Mix together the soup, sour cream, and carrots. Gently fold into the squash mixture.
Stir together the stuffing and butter; spoon half of the stuffing in a 12 × 7-inch baking dish. Spread squash mixture over the stuffing and then cover squash with the other half of the stuffing.
Bake at 350° for 30 minutes.
Zucchini and Corn Side Dish
1 T. butter
1 T. oil
6 small zucchini, sliced
3 large ears corn, cooked and cut from cob
1 tsp. sugar
salt and pepper to taste
½ tsp. dill weed (optional)
In a large frying pan or skillet, melt butter and oil until hot, being careful not to let the butter burn. Add the zucchini and fry until golden, 5-6 minutes. Add the corn, sugar, salt, and pepper and cook until corn is heated through. Sprinkle with dill weed if using and serve immediately.
Zucchini Casserole
1½ lb. small zucchini
1 onion, finely chopped
6 T. butter, divided
1 cup Cheddar cheese, shredded
1 tsp. salt
½ tsp. pepper
2 eggs, beaten
1½ cups soft bread crumbs
Scrub zucchini; cook whole in small amount of water until crisp-tender. Cool. Sauté onion in 4 T. butter until golden in color. Cut squash into cubes and add to onion. Stir in cheese, salt, and pepper. Cool slightly. Mix zucchini mixture with the beaten eggs and then spoon into a buttered 1-quart baking dish. Melt remaining 2 T. butter and add to bread crumbs, tossing to coat. Sprinkle crumbs over the top of the zucchini. Bake at 350° for 30-45 minutes or until a knife inserted comes out clean.
MAIN DISHES AND CASSEROLES
T here is so much to do each day—cleaning the house, weeding the vegetable patch, taking food to an elderly widow or a sister who has recently been ill, or harvesting and canning summer’s produce. Casseroles are a good answer for what to feed the family on those busy days. Simply mix together the ingredients and pop the dish into a slow-burning oven to simmer and bake for hours. When the family returns from their day, the aroma from the kitchen beckons them to hurry and sit at their places at the table. The family waits for Father to bow his head and lead the family in silent prayer—then it’s time to enjoy what Mother and the girls have prepared.
A typical dinner might consist of Yum-a-Setta, potatoes and carrots from the garden, sliced fresh tomatoes, home-canned applesauce, and cookies and pie for dessert. Water and coffee are often the
Stewed Tomatoes and Dumplings
Stewed Tomatoes
¼ cup butter
½ cup onion, finely chopped
¼ cup celery, chopped
1 28-ounce can whole tomatoes, coarsely chopped, with juice
2 tsp. brown sugar
½ tsp. salt
½ tsp. dried basil
¼ tsp. pepper
Dumplings
1 cup flour
1½ tsp. baking powder
½ tsp. salt
1 T. butter
1 egg, beaten
6 T. milk
1 T. fresh parsley, minced
In a medium saucepan, melt the butter and sauté the onion and celery about 3 minutes. Add the tomatoes and juice, and the brown sugar and seasonings, and bring to a boil. Simmer uncovered for several minutes.
In a mixing bowl, combine the flour, baking powder, and salt for the dumplings. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal. Add the egg, milk, and parsley and blend lightly. Do not overmix. Drop dumplings by tablespoonfuls on top of the simmering tomato mixture. Cover tightly and cook over medium-low heat for 20 minutes. Do not lift the cover during the cooking period. Serve in bowls, topped with butter if desired.
You can also use 2 quarts of home-canned stewed tomatoes for this recipe instead of the 28-oz. can. It yields more sauce, which works just fine in this recipe .
Summer Squash Casserole
6 cups cubed squash (zucchini, pattypan, crookneck, etc.)
¼ cup onion, chopped
1 can cream of chicken soup
1 cup sour cream
1 cup carrots, shredded
1 8-oz. package herbed stuffing mix
½ cup butter, melted
Cook squash and onion in enough water to cover for 5 minutes; drain.
Mix together the soup, sour cream, and carrots. Gently fold into the squash mixture.
Stir together the stuffing and butter; spoon half of the stuffing in a 12 × 7-inch baking dish. Spread squash mixture over the stuffing and then cover squash with the other half of the stuffing.
Bake at 350° for 30 minutes.
Zucchini and Corn Side Dish
1 T. butter
1 T. oil
6 small zucchini, sliced
3 large ears corn, cooked and cut from cob
1 tsp. sugar
salt and pepper to taste
½ tsp. dill weed (optional)
In a large frying pan or skillet, melt butter and oil until hot, being careful not to let the butter burn. Add the zucchini and fry until golden, 5-6 minutes. Add the corn, sugar, salt, and pepper and cook until corn is heated through. Sprinkle with dill weed if using and serve immediately.
Zucchini Casserole
1½ lb. small zucchini
1 onion, finely chopped
6 T. butter, divided
1 cup Cheddar cheese, shredded
1 tsp. salt
½ tsp. pepper
2 eggs, beaten
1½ cups soft bread crumbs
Scrub zucchini; cook whole in small amount of water until crisp-tender. Cool. Sauté onion in 4 T. butter until golden in color. Cut squash into cubes and add to onion. Stir in cheese, salt, and pepper. Cool slightly. Mix zucchini mixture with the beaten eggs and then spoon into a buttered 1-quart baking dish. Melt remaining 2 T. butter and add to bread crumbs, tossing to coat. Sprinkle crumbs over the top of the zucchini. Bake at 350° for 30-45 minutes or until a knife inserted comes out clean.
MAIN DISHES AND CASSEROLES
T here is so much to do each day—cleaning the house, weeding the vegetable patch, taking food to an elderly widow or a sister who has recently been ill, or harvesting and canning summer’s produce. Casseroles are a good answer for what to feed the family on those busy days. Simply mix together the ingredients and pop the dish into a slow-burning oven to simmer and bake for hours. When the family returns from their day, the aroma from the kitchen beckons them to hurry and sit at their places at the table. The family waits for Father to bow his head and lead the family in silent prayer—then it’s time to enjoy what Mother and the girls have prepared.
A typical dinner might consist of Yum-a-Setta, potatoes and carrots from the garden, sliced fresh tomatoes, home-canned applesauce, and cookies and pie for dessert. Water and coffee are often the
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