Subject: Penzey's Potato Casserole
Newsgroups: rec.food.cooking

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From: aquari at aol.comNOJUNK (Aquari)
Date: 05 Sep 2002 00:13:53 GMT
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I am making a bastardization of the recipe in the latest catalogue that Jill was making the other day. Doing it this way because Barb made me feel guilty about the veggies I've bought and not used up (especially all that corn!).

Using the food processor, I shredded the following:

Potato
Red onion
Several summer squash (zucchini & crookneck)
Seasoned that with:
Cajun seasoning & a little Foxpoint

Added a coupla eggs with some milk and Cajun seasoning.
Poured into a greased casserole.
Topped with some of the leftover corn cut off the cob.
Dotted with a bit of butter after topping the whole thing with some parmiagiano reggiano.
It is in the oven now and sure smells good. Hope it tastes good.

Libby
PS: Went to the Eastern Idaho State Fair yesterday and friends I went with could not understand how I could turn down eating the ears of corn sold there in favor of gyros and then later on some shawarma! LOL!!

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From: aec (anne.charlet at bull.net)
Date: Thu, 5 Sep 2002 14:31:00 +0200
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Libby wrote:
> It is in the oven now and sure smells good. Hope it tastes good.

How did it turn out? I have never shredded zucchini, or any squash for that matter....
It doesn't get all watery and mushy as it cooks? Or perhaps you squeeze the water out?
Sounds good though.

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From: aquari at aol.comNOJUNK (Libby)
Date: 05 Sep 2002 12:50:13 GMT
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>How did it turn out?

Hi Anne,

It was very good. I am looking to learn to enjoy less rich food in general, so I didn't squeeze the moisture out of the potatoes or the squash since I knew it would need the moisture during the cooking. (It would be great with another egg and some cheddar and or jack cheese.) The veggies and Cajun seasoning are wonderful together. I added some salt before eating. Thanks for asking.

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From: aec (anne.charlet at bull.net)
Date: Thu, 5 Sep 2002 15:30:15 +0200
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Libby wrote:
> It was very good. I am looking to learn to enjoy less rich food in general, so
> I didn't squeeze the moisture out of the potatoes or the squash since I knew it
> would need the moisture during the cooking.

Ahhh - right (about the moisture).
Good luck on your quest - any tips you learn about enjoying less rich food in general would be a really welcome post, at least for me.

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From: blacksalt (kalanamak at qwest.net)
Date: Fri, 06 Sep 2002 00:00:54 -0700
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aec wrote:
> It doesn't get all watery and mushy as it cooks? Or perhaps you squeeze the
> water out?

I shred it for a quick cook, or to put in patties. Sauteed over very high heat, it has less moisture than bigger bits, as the moisture cooks off. Put in a soup, it should be the same water content as chunks...it started with the same content.
I usually shred it to saute with onion and corn, to mix with rice and spices to stuff into peppers or zucc halves (big ones).
blacksalt