"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Zucchini Garden Casserole Recipe

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This recipe for Zucchini Garden Casserole, by , is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Salgy
Added: Friday, October 27, 2006


4 med tomatoes, peeled and sliced
2 tsp salt
1 1/2 lb ground beef
2/3 C uncooked rice
2 tsp parsley, chopped
1/4 C green pepper, chopped
1/4 C chopped onion
1/4 tsp cinnamon
1 C tomato juice
1/4 tsp allspice
1/4 tsp pepper
1 C shredded cheese

Grease 9 x 14 baking dish.
Put 1/2 of tomatoes on bottom, 1/2 of zucchini, 1/2 of salt.
Combine remaining ingredients except for cheese, and mix well.
Pour over vegetables, top with zucchini, then tomatoes.
Cover and bake - 375, 1 1/2 hours.
Sprink with cheese -- bake 15 minutes more.

Personal Notes:
Personal Notes:
Another staple of summer cookery from Grandma Bohnker. She raised all of the vegetables in this recipe, and always had good ways of combining them in dishes like this.




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