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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 
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 
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 
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


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