Green bean creole.—Use 2 packages (10 ounces each) frozen cut green beans instead of lima beans.
Eggplant creole.—Use 1 medium-size eggplant, pared and cubed, instead of beans. Do not cook eggplant before combining with other ingredients. Increase salt to 1 teaspoon. Cook 15 to 20 minutes, until eggplant is tender.
Scalloped zucchini squash
6 servings
6 cups thinly sliced zucchini squash
1 cup boiling water
¾ cup medium white sauce (p. [57])
2 eggs, beaten
1 teaspoon salt
½ teaspoon worcestershire sauce
1 teaspoon finely chopped onion
¼ cup fine dry breadcrumbs
1 tablespoon butter or margarine, melted
Cook squash in boiling water until tender, about 5 minutes. Drain.
Make white sauce.
Stir a little hot white sauce into beaten eggs; then gradually stir eggs into remaining sauce. Stir in salt, worcestershire sauce, onion, and cooked squash.
Put in a greased 1-quart casserole. Mix breadcrumbs with fat; sprinkle over squash mixture. Bake at 325° F. (slow oven) about 35 minutes.