Tammi's Zucchini and Carrot Casserole

6 cups sliced zucchini and/or yellow “summer” squash

1/2 cup chopped onion

1 can cream of chicken soup (regular or reduced fat)

1 cup shredded raw carrots (pack firmly)

1/2 cup shredded Swiss cheese

1 8 oz sour cream

1 8 oz pkg. herb seasoned stuffing mix

1/2 cup melted butter

In a mixing bowl, combine soup and sour cream. Stir in carrots, zucchini/squash, onions and Swiss cheese. In another mixing bowl, combine stuffing mix with melted butter and spread 1/2 of mixture in a 9 x 9 casserole dish. Spoon vegetable mixture over stuffing. Sprinkle remaining stuffing on top. Bake 350 degrees for 25 minutes.

Recipe submitted by Tammi Herrmann of Peachtree City

Sandy's Cucumber Salad

2-3 cucumbers

2 tomatoes

1 small onion

1 tbsp. salt

3/4 cup white vinegar

2 tbsp.sugar

1/4 tsp. pepper

Peel and slice cucumbers. Layer cucumber slices in deep bowl, sprinkling each layer with salt. Cover cucumbers with a plate and weight them down with a heavy object. Let stand at room temperature two hours. Drain cucumbers, and mix in remaining ingredients. Cover and refrigerate four hours.

Recipe submitted by Sandy Campbell of Peachtree City

Junko's Japanese Cucumber Salad

Slice 2 cucumbers and place pieces in a bowl of salted water for 10-30 minutes. Remove and squeeze cucumbers softly with a paper towel to remove excess moisture. Mix a tbsp.of vinegar with a tsp. of sugar for a light dressing. Pour dressing over cucumbers and serve.

Recipe submitted by Junko Tsusuki of Peachtree City

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