Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Simply Sauteed Squash
Usually, we do not eat zucchini and yellow squash during the winter as they are not in season. This year though, one of our local grocery stores is getting in a great looking crop from Florida. Plus, they are really inexpensive compared to the typical summer prices,thus I could not resist.
My mom frequently would make fried zucchini and summer squash by dredging slices in flour then pan frying. I was not a fan.
I find that I love zucchini if it is cut in to strips (quartered) then sauteed in a little butter. Yum!
There really is not a formal recipe for how to cook the squash.
How to Saute Squash
Ingredients
- Small Zucchini or Summer Squash
- Butter
- Salt
- White Sauce (optional)
Instructions
- Quarter smaller squash and cut into halves, thirds, or quarter lengths (depending on size).
- Place in hot skillet with melted butter.
- Saute until tender.
- Add salt to taste.
- Serve with Japanese steak house style white sauce (optional).
For a special treat, I like the squashed served with some Japanese steak house style white sauce. Here is a recipe that is supposed to be very similar to what you can find in many of the restaurants.
Apparently, several Japanese steakhouses started selling their sauces to take home as well.
