Brussel Sprouts

Linda Tederman, Fort Calhoun, Neb.

1 lb. Fresh Brussel Sprouts

3 slices Bacon, chopped

1 Onion, sliced

1 t. Olive Oil

Salt and Pepper, to taste

Trim stems of brussel sprouts and remove any wilted outer leaves and rinse. Cut in half and blanch in boiling water for 1 minute. Drain. In a large skillet, cook chopped bacon until crispy. Add sprouts. Sauté for 3-5 minutes. Add a small sliced onion and caramelize. Drizzle one teaspoon of olive oil over brussel sprouts mixture. Salt and pepper to taste. Serves 4 to 6.

Cucumbers in Sour Cream

Marie Bortner, Hershey, Neb.

3 Cucumbers

1/2 c. Sour Cream

2 t. Cider Vinegar

1 Tbsp. Sugar

1/2 t. Salt

1/2 t. Pepper

Slice cucumbers. Mix ingredients together. Pour over cucumbers.

Summer Squash Bake

Sharon Raasch, Imperial, Neb.

4 lbs. Summer (yellow) Squash, diced

1 Onion, diced

1/2 c. Water

1 (10.5 oz) can Condensed Cream of Mushroom Soup

1 c. Cheddar Cheese, shredded

1/2 t. Salt

3/4 t. Black Pepper

2 c. Cornflakes, coarsely crushed

1/4 c. Butter, melted

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In a large saucepan, cook squash and onion in water over medium heat 15 minutes, or until tender. Drain well. In a medium bowl, combine drained squash mixture, soup, cheese, salt, and pepper. Mix well and pour into baking dish. Sprinkle with crushed cornflakes and drizzle with melted butter. Bake 18 to 20 minutes, or until heated through and topping is golden.