Use garden goodies for these recipes

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This week’s recipes are ones that I use frequently at this time of year. I always end up with lots of zucchini and yellow squash, and this Zucchini Casserole is terrific. You can use either zucchini or yellow squash, or both, but not the giant ones. Pick them when they’re small, six to eight inches long. Everyone I’ve ever served this to really liked it.
For those gardeners who grow peppers, you already know how prolific jalapenos are. All of a sudden, you’ll be inundated with jalapenos, and wonder what to do with them. I can about a dozen jars, to use during the next year, with nachos, beans, enchiladas, etc. I also frequently make a lot of bacon-wrapped jalapeno poppers stuffed with cheese, and I make Jalapeno Jelly. You also need green peppers for this recipe, and I always have extra ones at the same time I have extra jalapenos. The jelly is really delicious, sweet and spicy, especially when served with cream cheese and crackers as an appetizer. People go nuts for it.
If you’re lucky enough to have small new potatoes from your garden, this last recipe is really great. (You can also buy the little Yukon Gold potatoes to make it with.) It’s a slightly different, slightly spicy, New Potato Salad.

Zucchini and/or Yellow Squash Casserole
6-8 zucchini and/or yellow squash, sliced
1 large sweet onion, chopped
2 T. butter
1 t. salt
½ t. pepper
6 oz. cream cheese
1 egg
1 c. cracker, bread, or Panko crumbs
2 T. butter
Saute’ the zucchini and onion in 2 T. butter till softened, but not mushy. Remove from heat. Add cream cheese and stir a little to melt. Add beaten egg, salt and pepper. Put in greased 8x8 casserole dish, then top with cracker crumbs and dot with the 2 T. butter. Bake at 350 degrees for 25-30 minutes. Serves six.

Jalapeno Jelly
3-4 jalapenos (large)
4 green bell peppers
1 c. white vinegar
5 c. sugar
1 bottle liquid Pectin
2-3 drops green food coloring
Put stemmed, seeded peppers in food processor or blender with the vinegar and puree, then drain all liquid into a cheesecloth-lined colander and drain into bowl. Squeeze the cloth with the puree in it till all is drained really well; you need as much pepper juice as possible. Put juice in saucepan and add sugar.  Bring to a boil, then simmer 10 minutes. Add Pectin; bring to boil again. Boil one minute. Add green food coloring and mix well. Put in clean hot jars, seal lids, and process in boiling water bath 10 minutes.  Makes 5 half-pints, plus a little extra (for the cook!)

New Potato Salad
4 lbs. small new potatoes, cooked till tender in salted water, then drained
3 hard boiled eggs, grated
1 c. mayonnaise
½ c. celery, diced
½ c. sour cream
1/3 c. finely chopped green onion
¼ c. sweet pickle relish
1 T. spicy brown mustard
1 t. salt
¾ t. black pepper
Cube cooked potatoes; add eggs. Add remaining ingredients. Mix well and chill. Serves eight.