Thursday

I'm frantically getting ready for our camping trip and just found out that I will NOT have WiFi in the campground.

I'll try my best to get through this horrible tragedy.

Meanwhile, I thought I'd better get the recipes up in case anyone might need them:

The Egg Salad in Tomato Cups used the Cooked Salad Dressing and was really good. It felt fresh and summery.

The Baked Zucchini could have used more cheese. There actually wasn't supposed to be ANY, but I couldn't resist. We've had the Ambrosia before. It's a quick, easy fresh dessert.

Egg Salad in Tomato Cups (3 servings = 388 calories)

3 med. hard cooked eggs
1/4 cup finely chopped celery
1/2 med. chopped pimento (didn't use)
1 minced onion (scallion)
Salt to taste
Dash pepper
2 tbsp. Cooked Salad Dressing
3 med. tomatoes
1/2 head lettuce

Chop hard-cooked eggs; combine with celery, pimentos and onion. Moisten with the Cooked Salad Dressing; season to taste. Chill. At serving time place each tomato on bed of lettuce, stem end down; cut in quarters, not quite through. Fill centers with egg salad.

Baked Stuffed Zucchini (4 servings = 168 calories)

4 small zucchini squash
1 small onion, chopped
1 tbsp. soft bread crumbs
1 tsp. butter
1/2 tsp. salt
1/8 tsp. pepper

Scrub zucchini well; cut off ends; do not pare. Parboil whole squash in boiling water until tender, but firm, about 15 minutes. Preheat oven to 400. Cut shallow slice off top of squash; place in mixing bowl. Scoop out inside of squash and add pulp to that in the mixing bowl. Mix pulp with chopped onion and seasonings. Replace in squash shells; sprinkle with bread crumbs (I also sprinkled a little cheddar cheese); add butter. Bake for 30 minutes.