USCL What's Cookin' Recipes: Crisscross Salad & Skillet Zucchini and Sausage

Upper Sandusky Community Library’s popular What’s Cookin’ Cookbook Discussion Group program hosted by Cheryl Lyon has returned in a new virtual format.

This week Miss Cheryl turns her focus to local produce and presents two recipes: Crisscross Salad and Skillet Zucchini and Sausage.

CRISSCROSS SALAD
Ingredients:
1 pound fresh broccoli, chopped
1 can (16 oz) kidney beans, rinsed and drained
2 large tomatoes, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
1 bottle (16 oz) Italian salad dressing

Instructions:
1. Combine the first five ingredients in a large bowl.
2. Drizzle with Italian dressing and toss to coat.
3. Serve immediately or refrigerate for four hours or overnight. Serves best with a slotted spoon.

SKILLET ZUCCHINI AND SAUSAGE
Ingredients:
2 tablespoons cooking oil
1/2 pound fully cooked smoked sausage
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green peppers
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon pepper
4-5 sliced zucchini
4-5 medium tomatoes, chopped

Instructions:
1. Heat oil in large skillet.
2. Add sausage and brown.
3. Add onion, celery, green peppers, garlic, oregano, and pepper.
4. Cook and stir until almost tender.
5. Add zucchini and tomatoes. Cook until zucchini is almost tender.

Want to try the zucchini cake Miss Cheryl made? Then check out the recipe from Betty Crocker: https://bit.ly/3lcdzev

See more What’s Cookin’ recipes in the Upper Sandusky Community Library’s monthly newsletter: https://usclibrary.org/newsletter.

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