Squash Croquettes (or patties)

2 cups yellow squash, finely chopped
1 cup onion, finely diced
1 large egg, beaten
3 teaspoons or so of parsley
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
1/2 cup plus 1 Tablespoon plain flour
oil for frying

In large bowl, combine squash, onion, egg, parsley, salt and pepper. Mix well. Stir in flour.

In a skillet on the stove, heat about 1/2 inch oil or medium high heat. When oil has heated drop batter by the tablespoon into the oil. cook about 3 minutes per side or until golden brown, turning once.
Drain on paper towels.

My tip, add in a little chopped green tomato. Add a bit of paprika to help the browning process.

Cabbage Casserole

Lisa's
Cabbage Casserole:

1 large head cabbage
1 - 26 oz. can Cream of Mushroom soup
2 & 1/2 cups shredded sharp cheddar-
cheese
1 cup milk
1 teaspoon parsley or cilantro leaves


Chop cabbage into bite-size pieces.
Cover in water and boil until tender. Drain in a colander.

In a large bowl, mix cream of mushroom soup, shredded cheese,
milk, and parsley or cilantro. Stir in cabbage. Add salt and
pepper to taste, or one-half teaspoon each. If mixture is
really thick and doesn't stir easily, add a little more milk.

Pour into greased 9x11x2 baking dish, dot with butter or margar-
ine, and sprinkle with cracker crumbs. Cook in 350 degree preheated
oven for about 1 and 1/2 hours.Should be brown and bubbly on top.
Easy and delish, especially if you like cabbage.

Corn Casserole

Make 'Em Eat Corn' Casserole


2 15.25 ounce cans whole kernel corn
Reserved juice from one can corn
One large egg
1/4 cup milk
1/2 cup self-rising flour
1/3 cup margarine, melted
1 cup bell pepper, diced
2 cups sharp cheddar cheese, shredded
1 tsp. dry minced garlic
1 tsp. cilantro leaves
1/2 tsp. pepper
1/2 tsp. salt

Preheat oven to 375 degrees.

In large mixing bowl, lightly beat egg with a whisk. Add liquid
from one cancorn, milk and flour, blending well with whisk.

Add remaining ingredients and stir well. pour into a lightly
greased a  9 x 13 casserole dish, and smooth top with large
spoon.

Bake for 35-40 minutes or until sizzling and edges are golden
brown.If desired,garnish with additional shredded cheese and
parsley.

Fried Garden Goulash

Fried Garden Goulash

(All measures are approximate)
Squash or zucchini (five to seven, medium/small)
Onion (one, small)
Green tomatoes (five or six, medium/small)
Hot peppers (one or two)
Okra (optional)
One or two potatoes
flour, salt & pepper

You dice it all, season, stir, batter lightly with flour
by tossing in a bag (mixture may be a little mushy), then
fry in about 3/4inch of oil on medium high heat, turning
frequently, until much of the mixture is brown and crispy.
It's best to fry it in increments, adding more oil as need-
ed, and taking up on a paper-towel lined dish. It also helps
prevent sogginess to let the tomatoes drain awhile in a col-
lander before mixing with other ingredients.

I love this recipe!
***

(Image is of pre-cooked mixture)