Recipe: Zucchini Bingo (100,000 casseroles - combination chart)

ZUCCHINI BINGO
Source: The Classic Zucchini Cookbook

TO START: 
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 cup of sliced zucchini and 1 sliced onion, and saut  until crisp-tender. 

Next, make a selection from each category to make your entree. You'll never be at a loss -- this chart yields a mind-numbing 100,000 combinations.

TO FINISH: 
Preheat the oven to 350 degrees F. 

In a lightly greased 1 1/2 or 2-quart baking dish, layer the base pasta, the fried zucchini and onions, the chopped vegetable and the meat. Pour the sauce over and sprinkle on the topping. 

Bake 30 to 40 minutes, until bubbly.

B

Vegetables - 1 cup, chopped:
1. Peas, celery
2. Tomatoes, mushrooms
3. Tomatoes, eggplant
4. Summer squash, celery
5. Tomatoes, corn
6. Tomatoes, green peppers
7. Green peppers, carrots, celery
8. Peas, mushrooms
9. Green peppers, celery
10. Green peppers, mushrooms

I

Meat - 1/2 pound, cooked:
1. Chicken, chopped
2. Ground lamb
3. Turkey, chopped
4. Ground pork
5. Tuna
6. Ham, chopped
7. Bacon, crumbled
8. Ground beef
9. Ground veal
10. Ground pork sausage or Italian sausage

N

Sauce - 1 cup:
1. White sauce
2. Mornay (recipe follows)
3. Fresh tomato
4. Sour cream (recipe follows)
5. Sour cream-tomato (recipe follows)
6. Chicken Veloute (recipe follows)
7. Mayonnaise casserole (recipe follows)
8. White sauce with cheese
9. Custard (recipe follows)
10. Tomato-Cheese (recipe follows)

G

Base - 1 cup of cooked:
1. Spaghetti squash
2. Rice
3. Barley
4. Noodles
5. Macaroni
6. Spaghetti
7. Spinach noodles
8. Acorn squash shells
9. Scooped-out zucchini shells
10. Bulgur

O

Topping - 1/2 cup:
1. Bread crumbs
2. Bread crumbs, cheese
3. Crushed potato chips
4. Cracker crumbs
5. Grated Swiss cheese
6. Grated Parmesan cheese
7. Grated Romano cheese
8. Grated mozzarella cheese
9. Grated Cheddar cheese
10. Grated Gruy re cheese

Sauces for zucchini bingo game

MORNAY SAUCE

1 egg yolk
1 cup half-and-half
2 tbsp. butter
2 tbsp. flour
Salt and freshly ground pepper
Freshly grated Parmesan cheese

In a medium-size bowl, beat the egg slightly. Add the cream and beat until thoroughly blended. In a small saucepan, melt the butter. Whisk in the flour until smooth and cook for about 30 seconds. Whisk in the cream mixture. Add salt, pepper and Parmesan to taste. Cook until thick and bubbly, 3 to 5 minutes.

SOUR CREAM CASSEROLE BASE

1/2 cup sour cream
1 (10 3/4-oz.) can condensed cream soup (any variety)

Combine sour cream and soup.

SOUR CREAM-TOMATO CASSEROLE BASE

1/2 cup sour cream
3/4 cup tomato puree
1/2 tsp. paprika

Mix together the sour cream, tomato puree and paprika.

CHICKEN VELOUTE

2 tbsp. butter
2 tbsp. flour
1 cup chicken broth
1 egg yolk
1 tbsp. cream
1 to 2 tbsp. dry Sherry, optional
Salt and freshly ground pepper

In a small saucepan, melt butter. Whisk in the flour until smooth and cook for about 30 seconds. Whisk in the broth. Beat egg yolk with the cream and whisk into sauce. Add the Sherry, if using. Salt and pepper to taste. Cook until thick and bubbly, 3 to 5 minutes.

MAYONNAISE CASSEROLE SAUCE

3/4 cup sharp Cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped onion
1 tbsp. fresh lemon juice
Salt
Chervil

Combine cheese, mayonnaise, onion and lemon juice. Add salt and chervil to
taste.

CUSTARD SAUCE

2 eggs
1 1/2 cups milk
Salt and freshly ground black pepper

In a medium-size bowl, lightly beat eggs. Mix in milk and salt and pepper
to taste.

TOMATO-CHEESE SAUCE

1/2 (10 3/4-oz.) can condensed tomato soup
1 cup shredded sharp Cheddar cheese
1 tablespoon tomato paste
1/2 cup milk

In a small saucepan over medium heat, combine tomato soup, cheese and tomato paste. Heat, stirring, until the cheese is melted. Stir in the milk. Continue to cook, stirring frequently, until the sauce is heated through, about 5 minutes.