2 Aldrich Favorites

Do you remember when I mentioned that I like to raid my mom's recipes whenever I visit her? Yes, well these two recipes come straight from the "Sallie Aldrich Vault". They're definite keepers and I go back to them, over and over. I MUST share them with you too...

Apple, Grape, and Celery Salad

¼ c coarsely chopped pecans

2 celery stalks, thiny sliced on diagonal, leaves for garnish

1 granny smith apple, cored, halved, & thinly sliced

1c seedless red grapes, halved

1 Tbsp white wine vinegar

1 Tbsp olive oil

Coarse salt and ground pepper

1. preheat oven to 350. bake pecans 4-6 min
2. Combine everything in a bowl and chill. Yum!

And another...

Stuffed Tex-Mex Yellow Squash Boats

Ingredients

4 yellow squash (8oz each)

coarse salt and pepper

2 T. olive oil

1 red bell pepper, diced

2 green onions, green part for garnish, white chopped for squash mixture

1 garlic clove, minced

2 T. tomato paste

1 tsp mild chili powder

1/2 pound ground beef (ground venison or veggie crumbles work too)

1 C. frozen corn kernels, thawed

1/4 C. grated parmesan cheese

Directions

Pre-heat oven  to 400 degrees. Rack set to top third.

Halve each squash lengthwise. Scoop out leaving 1/4" shell. Chop the squash flesh and reserve. Place the shells in shallow baking pan, salt and pepper.

In a large skillet, heat oil over medium high. Add chopped squash, bell pepper, onion and garlic, season with salt and pepper. Cook until bell pepper begins to soften, 3-4 minutes. Add tomato paste and chili powder, stir and cook until fragrant. Add beef, cook until not pink. Remove from heat. Stir in corn and the parmesan cheese, season with salt and pepper.

Dividing evenly, spoon misture into squash halves. Sprinkle with parmesan cheese.

Cover with aluminum foil, and bake until squash is tender, 30-35 minutes. Uncover and bake until top is browned. 7-10 minutes more. Garnish with green onions.