Squirrel X's Culinary Miscellany!
dilled zucchini in sour creme sauce
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Dilled Zucchini In Sour Creme Sauce
Ingredients:
2 pounds zucchini, unpeeled, cut in strips --- about 6 cups
1/4 cup onion, finely chopped
1/2 cup water
1 teaspoon salt
1 chicken bouillon cube
3/4 teaspoon dried dill
2 tablespoons melted butter
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/2 cup sour creme
Instructions:
1) In a large saucepan, combine the zucchini strips, chopped onion, water, salt, bouillon cube, and dill.
2) Bring to a boil over medium-high heat.
3) Reduce the heat, then cover and simmer 'til zucchini is tender --- about five minutes.
4) Without drainin' the zucchini, add the butter, sugar, and lemon juice.
5) Remove pan from heat.
6) In a bowl, blend the flour with the sour creme.
7) Stir about half of the cookin' liquid into the sour creme mixture, then put the sour creme mixture into the saucepan with the zucchini mixture.
8) Cook, stirrin' constantly, 'til thick and bubbly.
9) Serve with cooked noodles or white rice.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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