Yellow Squash Casserole

2 pounds of yellow squash (about 5 medium sized tender crookneck squash) sliced into thin chunks
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers), crushed
1 cup cheddar cheese (more if you like)
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste

Preheat oven to 400 degrees F.

In a large bowl, microwave squash and onion for about 2 1/2 to 3 minutes, until vegetables are well heated and slightly soft. Set aside.

In medium bowl, combine crushed cracker crumbs and cheese.

Fold in half of the cracker and cheese mixture to the squash.

In a small bowl, whisk together egg and milk, then add to squash mixture.

Melt 1/2 cup of butter. Add half the melted butter to the squash mixture.
Season with salt and pepper.

Spread squash mixture into 9 x 13″ baking dish. Top with remaining cracker mixture and pour remaining butter over top of dish. Dot top with a little extra margarine if you like.

Bake at 400 degrees F for 25-30 minutes until lightly brown.

Add ins: Chopped green tomatoes and/or diced peppers

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.

Okra Patties

1.5 pound fresh sliced okra or 1 24-oz bag frozen cut okra
one cup chopped onion
salt and pepper to taste
2 large eggs
1/2 cup water
1 teaspoon baking powder
pinch garlic powder
1/2 cup flour
1/2 cup cornmeal
1 teaspoon paprika
Red pepper flakes- optional

Combine okra, onion, all spices, water and egg. mix well.

In a separate bowl mix flour, baking powder, and cornmeal.
Add this to the okra mixture and mix all together well.

Drop about 1/4 cup portions into about 1/2 hot oil in frying pan. Fry over medium heat until well browned on both sides. Take up on paper towels

(My tip: replace a bit of the okra with diced green tomatoes)

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.

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)