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 AllRecipes.com). 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!
- 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
- Combine the flour with 1 tsp. salt. Coat chicken thoroughly. Brown chicken on all sides in hot oil; drain. Transfer chicken to slow cooker.
- 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.
- 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
- Cook fresh beans in a little salted water until tender; cook frozen beans according to package instructions.
- Drain beans; reserve about 3/4 cup of the cooking or can liquid.
- Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned.
- Add bean liquid and cook until liquid has reduced to 1/4 cup.
- Add next 4 ingredients and the cooked beans.
- 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
- In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes.
- In a small bowl, combine yogurt, lemon juice, sugar and vanilla; mix well.
- 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
- Cream margarine, sugar and eggs.
- Add oil and vanilla.
- Sift dry ingredients, and add alternately with milk.
- Fold in zucchini.
- Pour into 9×13 cake pan.
- Top with chocolate chips and nuts.
- Bake at 325 degrees for 40-50 minutes.
- Serve with whipped topping.