Food In Many Forms

I'm not sure that I have mentioned that I started cutting out recipes from magazines and putting them in an empty, old photo album . Well, it has been interesting to say the least. I have been disappointed with how some of them have turned out, (See Squash Casserole ) while others were pretty tasty (See Holiday Fruit Pies ). But to be honest, the recipes that are consistently good are the ones that are online . When I go to a site like allrecipes.com and there are rave reviews about the Molasses Cookies, I know they are gonna be amazing. And even better, a lot of the comments are very constructive - reviewers discuss substitutions they made and try to clarify some of the directions. It's kind of like Peer Review in scientific journals - as people test this "chemical reaction" they are checking the validity of the experiment and making it better!  Yesterday, I made Macaroni and Cheese from scratch. I had a recipe from Rachel Ray in my recipe book/photo album t...

A few weeks ago, I made up a recipe for squash casserole. Today, I made it again, except this time I used 3/4 of the milk it asks for and I used a much smaller casserole dish. Now that I think I have finalized the recipe I am going to officially post it, and it's nutrition info - of course! Zucchini Casserole Serves 2 Hungry people Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 Zucchini, sliced 2 Cremini Mushrooms, sliced 1/2 onion, diced 1 celery stalk, diced 1 can of condensed cream of potato soup ~1 cup 2% milk 2 cups pepperidge farm stuffing 1 cup vegetable broth 1/2 Tbsp butter Directions 1. Saute onions and celery until brown, add zucchini and mushroom 2. Heat up cream of potato soup (in the microwave or on the stove, see the directions on the can), adding only enough milk to fill the can 3/4 of the way 3. Pour veggies into casserole dish, preferably small and deep 4. Pour soup over top of the veggies, and bake at 350 degrees for 5-10 minutes while the stuffing is ...