Summer Squash Casserole

   This is a great side dish. Summer squash can also be substituted for butternut squash or zucchini. With summer coming up and gardening just around the corner, a great way to use the veggies.

• 2 tablespoons olive oil
• 2 small onions, chopped
•  2 to 2 1/2 lb. squash cubed
• 6 cloves garlic, crushed
• 1/4 teaspoon salt
• 1 tablespoon water, or as needed (optional)

• 3 eggs
• 3/4 cup sour cream
• 1 cup grated Parmesan cheese
• 1/3 cup chopped fresh basil
• 1/4 teaspoon ground black pepper
• 1/2 (8 ounce) packagecoarsely shredded mozzarella cheese

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Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
3. Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
4. Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

                                         
                                                      Cheesy Broccoli and Rice Casserole    

• 2 (10 ounce) packages frozen chopped broccoli
• 3 cups instant rice
• 1 (10.75 ounce) cancondensed cream of mushroom soup
• 1 (10.75 ounce) cancondensed cream of chicken soup
• 1 1/4 cups water
  
  
  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
  
  
  
  
  
  

• 1 (16 ounce) packageprocessed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste

Buttermilk Fried Okra

1 lb fresh okra, cut into 1/2-inch-thick slices or whole (remove tops)

 1/4 cup buttermilk

 1 1/2 cups self-rising white cornmeal mix

 1 tsp salt

 1 tsp sugar

 1/4 tsp ground red pepper

 Vegetable oil, for frying



Stir together okra and buttermilk in a large bowl.

  Stir together cornmeal mix and next 3 ingredients in a separate large bowl.

  Remove okra from buttermilk, in batches, using a slotted spoon.

  Dredge in cornmeal mixture, and place in a wire mesh strainer. Shake off excess.

Pour oil to a depth of 1 inch into a large, deep cast-iron skillet or Dutch oven.

  Heat oil to 375 degrees (using a candy or frying thermometer). Fry okra, in batches, 4 minutes, or until golden, turning once. Transfer okra to a paper towel-lined plate and drain any excess oil.

Ultimate Hush Puppies

If you like, you can make this recipe and omit the corn, scallions and jalapeno to have just plain pups.

3/4 cup cornmeal

 1/4 cup flour

 2 Tbsp sugar

 3/4 tsp baking soda

 3/4 tsp salt

 1 egg, beaten

 1/2 cup buttermilk

 1/2 cup corn kernels (can be fresh or out-of-the-can)

 1 jalapeno, minced

 4 scallions, minced

Shredded cheddar cheese

Freshly ground black pepper, to taste

 Veggie oil, for frying



Whisk the cornmeal, flour, sugar, baking soda and salt together in a medium bowl.

  Stir in the beaten egg, buttermilk, corn kernels, jalapeno, scallions, and pepper (to taste).

These cook really fast, so be ready!

Add enough veggie oil to a pan so that it comes 1 inch up the sides of the pan. Heat to 325 degrees F. Deep fry spoonfuls of the batter until golden, about 2 to 3 minutes.

Drain on paper towels

Potato Logs (JoJo Potatoes)

I am sure everyone has had these before. Now you can make as many as you like, and it is cheaper than takeout one!


4 large russet potatoes

2 cups flour

salt

pepper

any other seasoning you like

Wash potatoes and leave skins on.

Slice in half length wise so one potato now is halved.

Make 4 slices out of one side, then repeat with other.

One potato will or should make 8 wedges per potato.

When all potatoes are sliced, soak in salt water while you get other ingredients ready.

Mix flour, salt, pepper and any other seasoning you wish to have on wedges.

Heat about 3 cups of oil in saucepan, or enough to deep fry wedges.

Take potatoes, about 6 at a time will cook, depends on size of fryer or pan you are using.

Do not over crowd.

Dip wet potatoes into flour mixture until all sides are coated.

Fry until golden brown. They will float when they are done.

Drain on paper towels.

Serve with any dipping sauce you like, or ketchup or plain.

I always sprinkle with extra salt as soon as they come out of oil for more flavor.

Sweet Potato Casserole

                               Not just for Thanksgiving, this is good anytime for supper!


3 cups mashed sweet potatoes ( canned yams will work fine too, just drain before mashing)

2 eggs, beaten

1/4 cup evaporated milk

1 cup sugar

1 tablespoon vanilla

1/2 cup butter


TOPPING:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans (optional or use walnuts)

1/3 cup melted butter


Mix first 6 ingredients and place in greased baking dish.

For the topping, mix brown sugar, flour and chopped pecans.

Spread on top of filling.

Drizzle melted butter on top.

Bake at 350 for 30 minutes.

You can also add marshmallows to this recipe if you like. I mix the mini marshmallows in my sweet potatoes, some like them on top.

Grandma's Mac and Cheese

                                This is a gooey, delicious side dish that goes with anything!

8 ounces elbow macaroni, cooked and drained

1 (12 ounces) can evaporated milk

1-1/2 cups milk

2 eggs

4 cups shredded Cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon black pepper

Cook the macaroni and drain. preheat oven to 350.

Add the milks, eggs, cheese and salt and pepper. I also add a couple spoons of butter for taste.

Mix well and pour into greased 13x9 baking dish.

Cook for about 10 - 15 minutes or until golden and bubbly.

Can add more cheese or mix cheeses if you like. I sometimes add more cheese on top the last 5 minutes of baking.

Loaded Mashed Potatoes

Get ready for an explosion of flavor! if you like baked potaoes, potato skins you will love these!!

6 pounds Idaho potatoes, peeled and quartered

Salt

2 teaspoons freshly ground black pepper

1/2 cup butter

1 (12-ounce) carton sour cream

1 (8-ounce) block sharp white Cheddar, grated

1 1/2 pounds cooked bacon, julienned

Preheat oven to 350 degrees F.



Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.



In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.



Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.