Pharm Cooking: Pre-vacation productivity
By LOU GREENHAW
Contributing writer
I read in a business magazine that people are most productive the week before they go on vacation. I can believe it! I was on vacation for eight days the first part of the month; I got a whole lot accomplished in those final days. For example, I submitted this column before I left so it would be ready for the paper when I got back.
I tried to get all the business work done for two businesses, the flower watering lined up, the newspaper, mail and cats squared away and then pack, too.
Never do the Greenhaws do anything easily, if there is a hard way. Vacation is no exception. We went to Washington State because I had a meeting in Seattle. We went a couple of days early to visit friends and relatives and to sightsee. However, Carson's youth group from Parkview was heading to Denver before we got home, so we put him on a plane in Seattle to meet up with the youth in Denver.
Our garden decided to really produce right before we left, so we took sacks of green beans, yellow squash and zucchini to our mothers. I hope they enjoyed the bounty. I didn't feel too sorry for myself on giving away the fresh produce knowing that I was going to be eating wonderfully in Washington.
I guess if I really was as productive as the magazine said I should be, I would have cooked it all up and had a dinner party. However, it did say that workers were extra productive, not a super woman!
Zucchini Dressing Casserole
3 slices stale bread, diced
1 cup Rice Chex
2 eggs
1 large stalk celery, diced
1 medium onion, diced
Salt and pepper to taste
MSG to taste
1 large or 2 small zucchini, thinly sliced.
Butter
Cheddar cheese
Combine bread, Chex and eggs. Set aside. Combine celery and onion with seasonings in a saucepan. Cover with as small amount of water as possible to cook the vegetables. Simmer for 5 minutes. Add zucchini and cook until tender. Cool. Add to bread mixture. Place in a shallow buttered dish. Bake at 350 until heated throughout. Remove from oven, dot with butter and cover with shredded cheese. Return to oven and heat until cheese is melted. Total baking time is 20 to 30 minutes.
