Summertime is my favorite season. I agree with everyone who lives in the Lowcountry, our collective truth is that South Carolina summers are miserably hot and humid. It’s not the temperatures that I love, it’s the light. During the summer months, the sun comes up early and stays up late. Darkness is short and fleeting and the world feels happy. Most folks vacation in the summer. Schools are closed. Our work loads are often lighter, and we have more time to spend with our family and friends. Vince and I enjoyed a quiet summer at home with our 18-year-old cat, Belle. But now, the sun is beginning to come up later and go down earlier. Days and nights are cooler. Vacations are over. Schools are back in session and life is busy again. This week’s menu is perfect for a delicious weeknight supper and it features some of the last of our fresh summer vegetables. We’re blessed to have so many seasons in our lives. I imagine I’ll be writing about how much I love the fall soon. It’s all good.
Ranch Meatloaf
1 pound ground turkey or lean ground beef
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4-ounce) can mushrooms, drained and finely chopped
⅓ cup Panko breadcrumbs
2 large eggs
1 teaspoon dried minced onion
1 tablespoon dry ranch dressing mix
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
¼ teaspoon black pepper
Mix all ingredients together in a large bowl until well combined. The mixture will be very wet. Form meatloaf into a 9×5-inch oval on a lightly greased baking dish. Bake, uncovered, for 45 to 50 minutes. (Beef will take a few minutes longer than turkey.) Serve with gravy. Serves 4 to 6.
Country Club Squash Casserole
½ pound thick-cut bacon
2-2½ pounds yellow squash, sliced
½ large Vidalia onion, diced
1½ cups finely chopped carrots
4 cups water, to cover
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
½ teaspoon dried basil
Salt & pepper, to taste
1 cup shredded sharp cheddar cheese
2 cups herbed stuffing mix
4 tablespoons butter, melted
Cook bacon; drain on paper towels and set aside. Place sliced squash in a large pot. Add onion and carrots. Add water to cover the vegetables. Stir and cover. Cook over medium heat, stirring occasionally, until vegetables are tender. Turn off heat. Drain vegetables in a colander and return them to the pot. Add cream of chicken soup, sour cream, and dried basil. Season with salt and pepper. Add cheese. Mix well. Spoon into a lightly greased casserole dish. Top with herbed stuffing mix. Drizzle with melted butter. Bake, uncovered, in preheated 350 degree oven for 30 minutes, until golden brown and warmed through. Serves 8.
Corn Pudding
An easy dish to prepare, this corn pudding is baked in a pan of hot water like a custard.
3 large eggs
2 cups corn kernels
¼ cup chopped onion
1½ tablespoons sugar
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup breadcrumbs
2 tablespoons butter, melted
2 cups milk
½ cup heavy cream
Paprika, to garnish
Preheat oven to 350 degrees. Grease a 1½-quart casserole dish. In a medium bowl, beat the eggs until light and fluffy. Stir in the corn, onion, sugar, salt, nutmeg, breadcrumbs, and melted butter. Add the milk and cream. Pour into the prepared casserole and place in a larger pan of boiling water. Bake until the custard is set, and the top is lightly browned, 55 to 60 minutes. Sprinkle with paprika before serving. Serves 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
