Recipe Testers: September Issue Recipes

Recipe Testers, Social
on September 2, 2011
Corn and Shrimp Chowder
Mark Boughton/styling: Teresa Blackburn

Smoky Corn and Shrimp Chowder
For me, one of the best things about this recipe is it is easy to cook it all for guests or a family size meal or to cut it down to half. In my case, for just me, I cut it down to one quarter which I think actually would serve two nicely. It was so good, I can't believe I ate the whole thing. (Actually I would have saved half for the next day but I'm not sure if next day shrimp is good or not, so I decided to eat it while it was so very, very good.) Also, I thought this smoky corn and shrimp chowder would have gone great with the key lime pie. I just didn't get that far. Next time.
—Tonia Pyle


Sweet Potato Hash with Fried Eggs |


Deconstructed Sweet Potato Hash with Fried Eggs
Easy and mostly intuitive, however, “1⁄4 tsp salt” was mentioned in ingredients but not in the instructions. My preference would have been to see “salt and pepper to taste” in the ingredient list unless the purpose is different than just seasoning.
—Janet Walker



Corn Orzo Salad with Arugula Pesto
I've never been very successful making regular pesto from basil, so I wasn't sure how an arugula pesto would taste.  But when it all came together it tasted like the pestos I've had in restaurants.  I was really impressed with how easy it was to make and how good it tasted.  Mixed with the orzo pasta and the vegetables, it was great.  Orzo is a great pasta for this particular salad.  I also mixed the tomatoes in with the rest of the salad instead of making it a garnish and I enjoyed it that way too.
—Candy Fong

The orzo cooked so quickly, and the pesto was much easier to prepare than I expected.  I made it earlier in the day and kept it in the refrigerator until serving   time.  I used a box of frozen corn kernels that I thawed instead of using fresh kernels.
—Mary Cooper



Couscous and Chicken Salad
Could do without the mint. That was according to the husband. But I used a local apple mint, so that made a difference. I actually liked it for the fact it ended up being cold—in 100-plus heat, which was welcome. It also makes great leftovers.
—Nannette Pritchard Morrison

A homerun!  A real winner.  The flavors were amazing and I couldn't stop eating it.  Everything worked.  I had to use Quinoa as I had run out of couscous.  Super simple to make and one I will be making again and again.
—Julie Schauer



Fresh Summer Casserole
It sort of depends on the pasta used.  I like the whole-wheat pastas and those would have added a whole different taste to this.
—Jane Robshaw



Fresh Squash Casserole
Nicely browned cheese and panko on top: inside creamy yellow egg mixture with onion, zucchini and yellow squash pieces. Tasty mild egg flavor, with cheese, onion, and thyme highlights. Soft squash with smooth filling and crunchy topping…a good dish for a potluck.
—Carolyn Zichterman


Zucchini Bread with Walnuts
This is a good quick bread, but the family prefers the one with lemon instead of the spices…a good accompaniment to bean soup.
— Peggy Foster