SQUASH RELISH

MMMMM......if you have never had homemade squash relish you just don't know what you are missing!!  A few years ago my younger son sampled some squash relish from our local farmers market.  He really, really liked the flavor of it and polished off the entire jar with a bag of tortilla chips.  Last year I had a bumper crop of yellow squash and decided to make my own.  I couldn't find a recipe that looked like what we had sampled at the farmers market, so I ended up taking my sweet cucumber relish recipe and substituting yellow squash where it called for cucumbers.....it turned out PERFECT!!!  The first time I took some of this relish to a potluck at church a few people looked at me like I was crazy....but the end result was an empty jar!!  My Moma likes to add it to her salad instead of salad dressing.  I love it with tortilla chips just like my son!!  Because this is a cooked recipe you can eat it pretty much as soon as it's cool enough that it won't burn your tongue.  ENJOY!!

Because this disappears so quickly I pack mine in pint sized jars instead of the half pint recommended by the recipe.  Of course the half pint make great gifts!!!  Maybe I'll do that with my next batch!

SQUASH RELISH
Yield: about 8 half pints

1 quart chopped yellow squash2 cups chopped onions (about 2 medium)
1 cup chopped sweet green pepper (about 1 medium)
1 cup chopped sweet red pepper (about 1 medium)
1/4 cup salt
3 1/2 cups sugar
1 TBSP celery seed
1 TBSP mustard seed
2 cups cider vinegar

Combine squash, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine sugar, spices and vinegar in a large saucepot. Bring to a boil. Add drained vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.  

GLUTEN FREE FRIED SQUASH

this is my beautiful niece Camille!!  She and her friend Becca came up with this recipe

GLUTEN FREE FRIED SQUASH

yellow squash
1-2 cups all purpose rice flour
paprika
garlic salt
1/2 to 1 tsp gluten free baking powder (we used guar gum)
table salt
2 eggs
oil of your choice for frying (we used olive oil b/c it doesn't pop)

Slice the squash. Lightly beat eggs in small bowl.  Mix flour, paprika and garlic salt (amounts depend on your taste) in another small bowl.  Dip squash into egg, then flour, then egg again.  Put in hot oil. Cook until golden brown. Salt. Eat up!

MORE VEGGIES ON THE GRILL

So tomorrow Clinton is coming home from his week long Fishing Trip to Missouri........which means this will be the last night of JUST VEGGIES on the grill for dinner!  LOL  Although he likes grilled veggies....atleast some of them....I don't think he would let me get away with JUST VEGGIES!!  Asparagus, mini sweet bell peppers, mini bella shrooms and what was left over of a large green bell pepper.  We'd never had the minis bells before, so I wasn't quite sure what to expect as far as seeds go and I didn't want to spend the time to cut up these little cuties.  Lucky for us they had just 4 teeny tiny seeds at the very top by the stem...which you don't eat!  Worked out beautifully.  I still have a half pack of these mini  bells and was thinking about stuffing them before they go on the grill....anybody have any good ideas for that????

OVEN ROASTED POTATOES

OVEN ROASTED POTATOES
prep:5 mines
bake: 40 mins

1 envelope dry onion soup mix
2 lbs potatoes, cut into large chunks
1/3 cup vegetable oil

Preheat oven to 450 degrees F.
In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into 13x9-inch baking dish. Bake uncovered, stirring occasionally, 40 minutes or until tender and golden brown.

CHEESY SQUASH CASSEROLE

Cheesy Squash Casserole           Posted by Patrice Hansford

Servings: 6 to 8 servings
Prep Time:
Cook Time: 30 min
Difficulty: Easy

Ingredients:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

FRIED OKRA

FRIED OKRA
Prep time: 5 mins
Cook time: 10 mins
Serves: 6

Canola oil, for frying
1 pound okra
Salt
10 fresh sage leaves

Fill large pot with enough oil to reach 2" up the sides of the pot. Heat oil to 360 degrees F.

Thinly slice okra crosswise (I would call it slanted) (there will be about 6-8 slices from each). In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to paper towel lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.

PAULA DEAN SQUASH & ZUCCHINI CAKES

PAULA DEAN SQUASH & ZUCCHINI CAKES        posted by Patrice Hansford

Ingredients

* 3 medium zucchini
* 3 medium yellow squash
* 1 cup toasted bread crumbs
* 1 cup shredded Parmesan
* 1/3 cup minced Vidalia onion
* 1 large egg, lightly beaten
* 1 1/2 teaspoons dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 cup (1 stick) butter
* 1 jar store-bought marinara sauce

Directions

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Place onto serving platter and serve with marinara sauce.

BAKED SQUASH

BAKED SQUASH

8 medium yellow squash, sliced
1/2 stick butter (1/4 cup)
4 green onions, tops and bottoms, chopped
1/2 medium yellow onion, chopped
1 celery stick, chopped
1 can cream of chicken soup
1 pkg green onion dip
2 cups swiss cheese, grated

Cook the squash in boiling salted walter until tender, drain. In a sauce pan, saute the onions and celery in butter until soft. Mix with squash and add remaining ingredients, except for 1 cup cheese for topping. Salt and pepper to taste and transfer to baking dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes.

OVEN FRIED SQUASH

OVEN FRIED SQUASH

Peel and slice 2 medium size squash in about 1/8" thick pieces. Dip in water to moisten. In a bag, shake squash slices in a mixture of 1/3 cup parmesan cheese and 1/3 cup flour. Placed sliced on a greased baking sheet.

Bake at 400 degrees for 5 minutes, turn over and bake 5 minutes on the other side. Serve hot.

STEAMED SQUASH & TOMATOES

STEAMED SQUASH AND TOMATOES

2 medium yellow squash, sliced
2 medium tomatoes, sliced
1/4 cup cheddar cheese, grated
2 tsp vegetable oil
salt and pepper to taste

Wash squash and tomatoes and slice them. Heat oil in a skillet. Add sliced squash to skillet and cook 2 to 3 minutes until just tender. Layer sliced tomatoes on top of squash. Add salt and pepper to taste. Sprinkle grated cheese on top. Cover skillet and steam 3 to 5 minutes.

BAKED STUFFED ZUCCHINI

BAKED STUFFED ZUCCHINI

3 medium zucchini, trimmed
1 1/2 cup crumbled buttery round crackers
1/2 cup grated parmesan cheese, divided
2 TBSP minced onion
1 1/2 TBSP minced parsley
1/2 tsp salt
1/8 tsp pepper
1 TBSP butter
1 egg, lightly beaten

Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover in large pot, for 5 minutes. Drain, halve lengthwise, scoop out pulp with a spoon, leaving shell intact. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup parmesan, onion, parsley, salt, pepper and egg in medium size bowl. Spoon crumb mixture into zucchini shells mounding in center. Dot with butter, sprinkle with remaining parmesan parmesan. Place in baking dish and bake for 30 minutes or until lightly brown.

CORN ZUCCHINI SKILLET

CORN ZUCCHINI SKILLET

1/3 cup walnuts, coarsely chopped
2 garlic cloves, crushed
2 TBSP butter
1/4 cup green onions, sliced with tops
4 medium zucchini, coarsely shredded
1 tsp salt
1/4 tsp pepper
4 cups fresh corn ( I think frozen will also work)
1 jar sliced pimento, drained

Cook and stir walnuts and garlic in margarine in 10" skillet overmedium heat until walnuts are brown, about 10 minutes. Remove walnuts with slotted spoon and reserve. Add onions, zucchini, salt, pepper, corn and pimento to skillet. Cook, stirring occassionally, until corn is done. Stin in reserved walnuts and serve.

ZUCCHINI HAMBURGER BOATS

ZUCCHINI HAMBURGER BOATS

1 1/2 lb ground beef
1/2 cup diced chile
2 - 10" zucchini
1 small onion, diced
1 tsp salt
shredded cheese of your choice

Cut zucchini in half lengthwise and scrape pulp from each half to form a boat (reserve pulp for filling). Leave boats about 1/4" thick. Bake in 350 degree oven while preparing beef mixture. Mix ground beef, salt, onion, chile, and zucchini pulp in large skillet and cook until meat is done. Scoop meat mixture into zucchini boats, bake for 10 minutes then add grated cheese; bake an additional 10 minutes until boats are done and cheese is melted.

SWEET ONION BAKE

SWEET ONION BAKE

6 large sweet onions (yellow or vidalia)
1/2 cup butter, cubed
2 cups crushed butter-flavored crackers (I used Ritz)
1 cup shredded parmesan
1 cup shredded colby jack

In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half of the onion in a square 8x8 baking dish; sprinkle half of the cracker crumbs and cheese. Repeat layers. Bake, uncovered, at 325 degrees for 20-25 minutes or until golden brown.

CHERRY TOMATO AUGRATIN

CHERRY TOMATO AUGRATIN

make a kind of "au gratin" casserole: put cherry toms in a greased baking dish and cover with a mix of breadcrumbs, grated parmesan, and chopped parsley; dot with butter & bake at 375 degrees for 40 minutes (you could call this the "cherry tomato bomb recipe" because the toms explode with juicy flavour in your mouth!)

GREEN BEANS SAUTE

With the winds and drought this year I am just now getting fresh veggies from the garden.  Today I cooked up this large batch of green beans.  Some families may be able to eat them all in one meal, but only two of us in my house eat green beans, so I portioned the rest out into 1 cup freezer containers to pull out later.  I've frozen them before and they taste wonderful reheated!!   Quite often I will use more olive oil than called for....and I didn't have any yellow onion today, so I substituted a white one instead.  Toasted slivered almonds are a nice complimentary flavor and texture to add at the end.  

GREEN BEANS SAUTE

1 lb fresh or frozen green beans cut into 1" pieces
1 TBSP olive oil
1 lg yellow onion, halved lengthwise & thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 TBSP fresh parsley, minced (optional)

If using fresh green beans, cook in boiling water for 10-12 minutes or steam 2-3 minutes until barely fork tender. Drain well. (if frozen, thaw first).

Heat oil. Saute onion until golden.

Stir in green beans, salt & pepper. Heat through. Toss with parsley before serving.

FIVE-A-DAY VEGETABLES w/ PARMESAN CHEESE

FIVE-A-DAY VEGETABLES WITH PARMESAN CHEESE

4 cups thinly sliced zucchini
1 small onion, sliced
1 green or yelllo bell pepper, cut into strips
1 medium carrot, jullienned
1 TBSP water
2 TBSP butter or margarine
1 tsp salt
black pepper to taste
1/4 tsp Italian seasoning
1 cup diced tomatoes, seeds removed
1/4 cup grated Parmesan cheese

1. Combine zucchini, onion, bell pepper, carrot, water, butter, salt, pepper, and Italian seasoning in a large skillet. Cover and cook 1 minute. Uncover and cook, turning with a wide spatula, until vegetables are crisp-tender, 5-10 minutes.
2 Add tomatoes and Parmesan cheese. Toss and cook another minute. Serves 8-10.

I vary my veggies in this recipe depending on what I have on hand. And sometimes I will even change up the seasonings and the cheese and make it more of a Mexican dish.

PICO DE GALLO

Pico de Gallo          Posted by Jacquetta

This is a double recipe. 
This makes 8 cups approx.

10 Roma tomatoes
1 large onion
6 whole Jalapeno peppers
Cilantro
juice from 1 lime
Salt to taste
Pico de Gallo Con Limon ( Chili Salt with Lime)

Chop all into small dices. Place all ingredients into large bowl and give a good stir.
Squeeze the juice of one lime into bowl and stir again.
Add salt and stir again.
I also add the chili Salt with Lime powder.

Refrigerate over night. Serve with tortilla chips.

BEAN AND CORN SALSA

This is another recipe that Kristi shared with me!!  super yum!!!

Bean/Corn Salsa

1 – 15 oz. can black beans (unseasoned), rinsed and drained
1 small bag of frozen niblet corn (canned does not taste as well)
3-4 ripe tomatoes, chopped
1 med. Sweet onion, chopped
1 bunch cilantro, chopped
2 TBSP olive oil
Juice of 1 lemon
Juice of 1 lime
Pinch of sugar
Salt and pepper to taste (it will need more salt than you think)

Thaw the corn, drain. Mix with beans, tomatoes, onion, and cilantro. Add olive oil, lemon and lime juices, pinch of sugar. Add more sugar if too acidic. Salt and pepper to taste.

*this is NOT my recipe (although I would love to claim it…it’s AWESOME!!!)….the following are suggestions from original cook*
**if you really love live, use only lime juice. For us, I add 1 seeded and deveined jalapeno, chopped fine. If you would like it to keep longer, omit the beans. Otherwise it will last in the refrigerator for about 2 days. You can also add 1 red bell pepper for more color.**

CHEESY VEGETABLE CHOWDER

CHEESY VEGETABLE CHOWDER

½ cup chopped onion
1 clove garlic, minced
1 cup sliced celery
¾ cup sliced carrots
1 ½ cups cubed potatoes
3 ½ cups chicken broth
1 can corn, drained (17 oz)
¼ cup oleo
¼ cup flour
2 cups milk
1 TBSP mustard
¼ tsp white pepper
1/8 tsp paprika
2 TBSP diced pimento
2 cups (8 oz) shredded cheddar cheese

Combine first 6 ingredients in large dutch oven, bring to a boil. Cover and reduce heat, simmer 15-20 minutes or until potatoes are tender. Stir in corn, remove from heat.
Melt butter in a heavy sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thick and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly until heated through. Serve immediately.