Summer Sunday Supper

My little garden provides me with big-time enjoyment.  I take great pride in producing fresh fruits and vegetables and truly enjoy using as much “home-grown produce” as I can in a single meal.  This weekend I was delighted to see the green beans were ready.  There’s nothing quite like the first picking of the season!

As I picked beans, I thought about the Hot German Green Beans my great grandma used to make.  (Of course, she didn’t use a recipe.  Thankfully, I was able to find one online at  Memories of time spent with her in the kitchen – wearing my pint-sized, dark green apron with a pocket across the front – brought a smile to my face.  Grandma believed that cooking up a special meal was an act of love, so yesterday I treated my family to a home-grown, home-cooked feast.  To complete the meal, I baked my mom’s chocolate zucchini cake.  I have to admit that I was skeptical to try it the first time she made it, but now it’s one of my favorite desserts.

May these recipes put a smile on the faces of your family members, too!

Lemon Chicken


  • 2 pounds chicken or chicken breasts
  • ¼ c. flour
  • 2 T. oil
  • 1, 6-oz. can lemonade (thawed)
  • 3 T. brown sugar
  • 3 T. catsup
  • 1 T. vinegar
  • 2 T. cold water


  1. Combine the flour with 1 tsp. salt.  Coat chicken thoroughly.  Brown chicken on all sides in hot oil; drain.  Transfer chicken to slow cooker.
  2. Stir together the lemonade, brown sugar, catsup and vinegar.  Pour over the chicken and cover. Cook on high setting for 3-4 hours (time varies).  Remove chicken and pour liquid into saucepan.  Return chicken to cooker and cover to keep warm.
  3. Blend cold water slowly into cornstarch, stir in hot liquid.  Cook until thick.  Service chicken with gravy over rice.  Serves 6.

Hot German Green Beans


  • 1 pound fresh green or wax beans, about 2 cups frozen or canned
  • 4 to 6 slices bacon
  • 1 onion, chopped
  • 1 tablespoon granulated sugar
  • 1/4 cup cider vinegar
  • salt and pepper to taste


  1. Cook fresh beans in a little salted water until tender; cook frozen beans according to package instructions.
  2. Drain beans; reserve about 3/4 cup of the cooking or can liquid.
  3. Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned.
  4. Add bean liquid and cook until liquid has reduced to 1/4 cup.
  5. Add next 4 ingredients and the cooked beans.
  6. Heat through and season with salt and pepper to taste. Serves 4.

Fresh Fruit Salad


  • 4 cups fresh strawberries, halved
  • 2 cups fresh blueberries
  • 2 kiwifruit, peeled and sliced
  • 2 bananas, sliced
  • 2 cups seedless grapes, halved
  • 1 (8 ounce) container plain or vanilla yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract


  1. In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes.
  2. In a small bowl, combine yogurt, lemon juice, sugar and vanilla; mix well.
  3. Serve with fruit.

Chocolate Zucchini Cake


  • ½ c. margarine
  • 1 ½ c. sugar
  • 2 eggs
  • ½ c. oil
  • ½ c. sour milk
  • 1 T. vanilla
  • 1 tsp. baking soda
  • 1 ½ tsp. baking powder
  • 2 T. cocoa
  • 2 ½ c. flour
  • 2 c. grated zucchini
  • ½ c. nuts
  • ½ c. chocolate chips


  1. Cream margarine, sugar and eggs.
  2. Add oil and vanilla.
  3. Sift dry ingredients, and add alternately with milk.
  4. Fold in zucchini.
  5. Pour into 9×13 cake pan.
  6. Top with chocolate chips and nuts.
  7. Bake at 325 degrees for 40-50 minutes.
  8. Serve with whipped topping.