I would like the zucchini squash casserole recipe from Boston Market. I've looked for a recipe with no luck. I would appreciate any suggestions. Thank you. Paula Downing, Holiday
Boy is this zucchini casserole from Joan Burger of Oldsmar good. She notes on the copy she sent that it's very good, and she's right. It's not from Boston Market, but it's close, and it's easy to make. It's a rich dish but offers some health value with fresh zucchini and tomato. It called for diced Swiss and cheddar cheese; the Swiss melted nicely, but not the cheddar. I suggest using shredded cheddar. I used bread crumbs but buttery Ritz crackers would be a nice alternative. The recipe does not give the amount of butter needed, but explains to dot the casserole with it. I used 3 tablespoons but could probably have used a bit more. That is really a preference issue. There is also a notation on the recipe that it is from the cookbook Gourmet Gallery, which was published in conjunction with the Museum of Fine Arts in St. Petersburg. If you are lucky enough to have a copy of this cookbook, the recipe is on page 171. It says it serves five to six, but in a 4-quart casserole I would say it serves more like six to eight. The original recipe did not state a size for the casserole but there is so much mixture I think the 4-quart is the best size. If you enjoy zucchini, you will not be disappointed.
Jim Day of St. Petersburg writes to ask for the BBQ baked bean recipe from Fred Fleming's restaurant. The restaurant is now out of business, but Jim remembers the beans had fruit in them, possibly raisins and pineapple. He would appreciate a recipe close to what they served.
Pat Shaben of Dunedin recently spent a weekend in Cedar Key and enjoyed the salad with poppy seed dressing at the Island Hotel and would like the recipe.
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