Sunday, July 20, 2014

recipes found in the attic

I've expressed my love for Instagram before. I just love the combination of a pretty photo and a catchy caption. I love following my family and friends, as well as "meeting" new people.

I stumbled across Rachel Reeves of Attic 17, a lover of all things vintage. She created a fun project where she would send (via snail mail, which makes it even better) old, classic recipe cards to those who signed up to participate. The challenge is to re-create the vintage recipe with the liberty to put a modern twist on it. Everyone shares their creations on Cooking Day. You can find all three editions and the participants by searching for the hashtag Rachel coined "#recipesfoundintheattic" on IG.


I had the pleasure of participating in Rachel's third, and the first savory, edition of #recipesfoundintheattic this last week. It was so much fun receiving my recipe card in the mail and gathering the ingredients to prepare Dorothy's Zucchini Casserole. I was especially excited to use zucchini from our garden and to wear my apron that just happened to perfectly match Dorothy's recipe card!


On "Cooking Day" last week I made her recipe my own. She used the microwave for all of the cooking, but I prefer to use the stovetop and oven. She used bread crumbs with her bacon, I just used bacon. I also added some garlic and onion powder for extra flavor. I enjoyed the fact that there was not a can of "cream of something" soup in the ingredients list! Here is my adapted recipe for Dorothy's Zucchini Casserole.



4 cups sliced zucchini
1 cup shredded white cheddar cheese
1 egg
1/2 cup sour cream
1 tablespoon flour
2 tablespoons olive oil
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
salt & pepper
4 slices cooked and crumbled bacon


Preheat the oven to 375 degrees. In a pan over medium-high heat, sauté the sliced zucchini until soft or about 15 minutes. While the zucchini is cooking, mix the egg, sour cream, flour, seasonings, and cheese to form the sauce. Once zucchini is tender, combine with the cheese mixture and pour into a greased 8x8 casserole dish. Top with crumbled bacon and extra shredded cheese. Bake for 30-45 minutes until golden and bubbly. 

I loved this dish and will be making it again for sure! What's not to love about zucchini, cheese, and bacon!? You could definitely use whatever cheese you prefer and I just know yellow squash would also be tasty. 

Definitely check out Rachel's Instagram for the next installment of #recipesfoundintheattic. I loved participating and look forward to future rounds! Thank you Rachel! It was so neat to slow down and think about a woman years ago making the same (for the most part) recipe for her loved ones. To sort of time-travel back to when life was a bit more simple but just as meaningful. As Laura Ingalls Wilder once said, 

"It is the sweet, simple things of life which are the real ones after all."


3 comments:

  1. I saw where you posted on Jenni's blog that you went to Murray State too! That's where I'm graduating from soon and where I met her too!

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    1. Ah! I love meeting fellow Racers! Awesome! Thanks for stopping by! So nice to "meet" you. :)

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