Zucchini Casserole

Ingredients:

2 med. zucchini, sliced (1/4 inch thick)

1 med. yellow summer squash, sliced (1/4 inch thick)

1 medium onion, chopped

1/4 cup sliced green onions

1 cup water

1 teaspoon salt, divided

2 cups crushed butter-flavored crackers

1/2 cup butter or margarine, melted

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted

1 large carrot, shredded

1/2 cup mayonnaise

1 jar (2 oz.) diced pimiento, drained, (optional)

1 teaspoon rubbed sage

1/2 teaspoon white pepper

1 cup (4 oz.) shredded sharp cheddar cheese

Instructions:

In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender., about 6 minutes. Drain well; set aside.

Combine cracker crumbs and butter; spoon half into a greased 1-1/2 qt. baking dish. 

Combine soup, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture.
Spoon over crumbs.

Sprinkle with cheese and the remaining crumbs mixture.

Bake, uncovered, at 350 for 30 minutes or until lightly browned.

Make 8 servings.

Asparagus & Cheese Rolls

As usual I went to the farmer's market today for fresh produce. This time of year is the best for locally grown asparagus. I was searching recipes online and found this one Snakes in a Blanket
Of course I can never follow a recipe as directed, I have to make it better! Here's what I came up with...ENJOY!

1 can (10oz) Pillsbury Garlic Flavored Crescent Rolls

4 sliced Provolone cheese, cut in half

4 slices Domestic Swiss Cheese, cut in half

8 Asparagus Spears, trimmed and cut in half (I think next time I will use 2 spears for each roll)

Lemon Extra Virgin Olive Oil for drizzling

Drogheria & Allmentari all natural Sicilian Bread Dipping Mix grinder (I found this in the olive oil section at the grocery store)

1. Preheat oven to 350 degrees. Lightly grease a metal baking sheet.

2. Unroll and separate dough into 8 triangles. Place one piece of provolone cheese, Swiss cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart. 

3. Bake in preheated oven until lightly brown, 13 to 18 minutes. Drizzle with lemon olive oil and grind the Sicilian spices over the top.

4. Serve warm.

4 servings, 2 rolls per person.