More sorting

I decided to look through the "vegetable" section first. I have a garden that is winding down. I have fresh tomatoes, green beans, squash, onions and leeks. I was thinking I would find something different or "down home" in the box that we could try. Imagine my surprise when the first recipe I found filed under veggies was Scalloped Oysters. Who knew that an oyster could be classified as a vegetable. Perhaps I should rename this tab - side dishes. My mother's family was wild about oysters. I am not really a fan. Though I had a brief love affair with oysters when I lived in Hilton Head. We made the trek over to Savannah once Sunday for all you can eat steamers and long neck Buds. I think I ate about six buckets and had at least that many beers. You can imagine I didn't feel to well the next day and I haven't had an oyster since.

My mother's family always had oyster casserole or scalloped oysters on Thanksgiving. I will give you the recipe here but I am going to pass on making this one myself - nobody under my roof would eat it.

1 pt. oysters
1/4 c. melted butter
1/4 c. stale bread crumbs
3/4 c. cracker crumbs (they liked Ritz)
trace of sherry
1/4 oyster liquor (I have no idea where you get this ingredient)
2 T. cream
1 tsp. sale
1/2 tsp pepper

Mix crumbs with butter and place a layer in a baking dish (9x13 - I recall, though it is not on the recipe card). Add a layer of well cleaned oysters, half the seasoning and liquid. Repeat but never use more than two layers of oysters. Cover with remaining crumbs. Bake at 350 degrees for 30 minutes.

Let me know if you try it.

Now on to the real veggies - I think.

Champignon Su Cloche - this is mushrooms under glass - they are fungi, not a vegetable. My mother left me some special dishes for this dish. Nobody knows what they are when they see them. Its a bowl-like plate with a glass dome - individual serving size.

Lot's of rice and potato recipes. Is rice a vegetable? A side dish, yes, a veggie, no. Potatoes are a vegetable but I am looking for something to make from my garden.

My aunt's Baked Apricots. Isn't that a fruit? This is going to be harder than I thought.

At long last - Italian Zucchini ( with a hand notation that says "delicious"). The one comes from an aged newspaper clipping submitted by Mrs. Archer Yates of Plantation, Florida.

1 1/2 to 2 pounds zucchini, sliced
3 T canola oil
2 T extra virgin olive oil
1 8 oz. can of tomato sauce
1 clove garlic, minced
dash of crushed basil
1/2 c. red wine
1/4 pound of Monterey Jack cheese, sliced
3 T grated Parmesan chees

Saute zucchini in canola oil until lightly browned; drain. Combine olive oil, tomato sauce, garlic, basil, and wine in a saucepan,; simmer over low heat 2-3 minutes.

Layer zucchini, tomato sauce mixture, and Monterey Jack cheese in a lightly greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-40 minutes or until bubbly. Yields 6 servings.