1 spaghetti squash

1/2 tablespoon olive oil

salt to taste

1/2 - 3/4 cup Greek nonfat plain yogurt

1/2 cup Italian bread crumbs

1 teaspoon lemon juice

1/2 cup grated Parmesan and Romano cheese

1 - 2 tablespoons minced garlic

onion powder to taste

Shredded Parmesan cheese for garnish

chopped parsley for garnish, fresh or dried

Preheat oven to 400*. 

Cut squash width-wise and remove seeds. Brush with olive oil and salt to taste. Place squash halves cavity side down on a foil lined baking sheet and bake for 30 minutes. 

While squash is baking, in a medium sized bowl combine yogurt,  lemon juice, garlic and onion powder if desired (I prefer it without).

In a separate small bowl mix grated cheese and bread crumbs. Add  1/4 of the cheese and bread crumb mixture to the yogurt mixture and mix well.

Once squash is tender, slice off enough of the round end of the squash so that when you turn them upright they will sit flat. Turn them upright and divide the yogurt mixture between the two squash halves, placing it into the squash cavities. Top each squash with the remaining bread crumb and grated cheese mixture. Garnish with shredded Parmesan and parsley if desired. The residual heat from the roasted squash melts all the cheeses and yogurt and the bread crumbs help meld all the flavors and juices together. Serve hot and enjoy!

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 tablespoons Buffalo Wild Wings Asian Zing Sauce

1 - 2 tablespoons honey

 

Cook each bag of sprouts in the microwave according to package instructions, minus 1 minute of cooking time for each bag. Empty both bags of cooked sprouts into a microwave safe dish and add all remaining ingredients. Mix thoroughly and microwave another 1 - 2 minutes or until piping hot. Serve and enjoy! 

1 lb. cooked, peeled and deveined large shrimp

1 lemon

1/2 small onion, sliced thin

2 tbsp. vegetable oil or olive oil, optional

1/4 cup white vinegar or white wine vinegar

1 tbsp. Old Bay seasoning

1/2 tsp. seasoning salt or plain salt

1 tsp. minced garlic

1 tsp. sugar

1 tsp. mustard seed

1/2 tsp. crushed red pepper or cayenne pepper

1 tsp. dried parsley flakes

4 bay leaves

1/2 tsp. celery seed

1 tsp. black pepper corns

Using a wide mouth quart canning jar or other large container with a tight fitting lid, thinly slice half the lemon and set aside; squeeze the juice from the other half of the lemon into the jar and drop the squeezed lemon into the bottom of the jar. Add some of the onion slices and a bay leaf and a lemon slice, 1/4 of the shrimp and continue layering until all the lemon slices, onion, bay leaves and shrimp is used. 

Add the oil if using, Old Bay seasoning, seasoning salt or plain salt, minced garlic, sugar, mustard seed, crushed red pepper or cayenne pepper, parsley flakes, celery seed and black pepper corns. Pour vinegar over all and fill with cold water to cover the shrimp. Cover jar or container with lid and shake to distribute spices throughout the jar and refrigerate until chilled, up to 5 days, if they last that long. 

They're better after they marinate at least 24 hours. Recipe may be doubled, and you may use any size shrimp and tweak the recipe to suit your tastes.

16 oz. elbow macaroni or pasta of your choice

6 hard boiled eggs, chopped

1 or 2 cans sweet peas, drained

cheese of your choice*

1 cup or more mayonnaise

black pepper to taste

4 tablespoons sugar, optional

3 tablespoons white vinegar, optional

 

*Shredded cheese, cubed cheese or torn slices may be used in any variety of your choosing. I used about 2 cups of shredded fiesta blend cheese this time.

Cook macaroni in salted water until tender. Drain and immediately rinse in cold water to stop cooking and bring to room temperature. Drain well. In a large bowl, mix all ingredients and combine well. Cover with a tight fitting lid and refrigerate until serving time. Keep any leftovers refrigerated. 

 

The vinegar and sugar aren't included in the original recipe my sister Martha created, but I add it to mine sometimes for a little different flavor.

 

 

Preheat oven to 400*. 

Line baking sheet with parchment paper. 

In a large bowl or zip top bag, combine cauliflower and all other ingredients. Mix until the cauliflower is well coated. Pour the cauliflower onto the baking sheet and place in the oven. Use 2 baking sheets if the cauliflower is too close. It needs to breathe to bake or it will steam and not cook right. 

Bake for 30 minutes or until cauliflower is tender.

1 stick (1/2 cup) butter or margarine
8 oz. block cream cheese
3 eggs
1 can whole kernel corn, drained
1 can cream style corn
1 large can chopped green chilies
1 box Jiffy mix cornbread/muffin mix

Preheat oven to 350*.

In a microwave safe mixing bowl, heat butter and cream cheese till very soft. Beat in the eggs. Mix in the corn and green chilies, then add the cornbread mix and mix well.

Spray a 9x13 baking pan or dish with cooking spray and add the mixture. Bake for 40 minutes for a softer texture pudding, or 50 minutes for more cornbread-like texture.

Serve piping hot, and refrigerate any leftovers.

2 - 15 oz. cans whole kernel corn
1- 8 oz. pkg. cream cheese
4 tablespoons butter
4 oz. can green chilies*
1/2 teaspoon garlic salt
ground black pepper to taste
1 teaspoon sugar, optional

Preheat oven to 350*.

Drain corn thoroughly.

In a glass baking dish, place cream cheese and butter. Microwave on high until melted and just bubbling. Stir well to combine.

Add remaining ingredients and stir well. Place in oven and bake for 30-35 mins or until hot and bubbly.

*Note: you may use mild, regular or hot green chilies, your choice.

26 oz. pkg. frozen hash-browns*
2 cups sour cream
½ cup butter or margarine, melted
1 tsp. salt
black pepper to taste
1 can cream of chicken soup
1 cup chopped onion
1-2 cups grated American cheese
½ cup butter or margarine, melted
2 cups corn flakes, coarsely crushed
1/2 cup butter or margarine, melted

*You may thaw the hash browns or leave frozen. If frozen they may need another 10-15 minutes baking time.

Mix together all ingredients except corn flakes and second half cup of butter. Pour into a greased casserole and cover with corn flakes and drizzle second half cup of melted butter over top. Bake in a preheated 350° oven for about 1 hour or until hot and cheese is melted.

We first had this at a wedding reception, and it was delicious.

3 cups cooked white or basmati rice
3 tbs sesame oil
4 tablespoons stick butter or margarine
1 cup frozen peas and carrots
1 small onion, chopped
1 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil and butter in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side,
then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well.

Stir fry until thoroughly heated.

Try adding some green onion.

1 head cabbage
3 - 4 tablespoons bacon drippings or oil
salt and black pepper to taste
1 chopped onion, optional
sliced kielbasa or smoked sausage, optional

Prepare cabbage by tearing off tough outer leaves and removing core. Cut into bite-sized pieces. In a large skillet or Dutch oven over medium high heat, add oil and cabbage, salt and pepper to taste, and onion and sausage if desired. Brown the cabbage, stirring constantly, until it is as brown as desired, then add about 1/2 cup water and cover with a lid. Steam until as tender as you like, stirring frequently and adding more water as needed.

20 oz package frozen shredded hashbrown potatoes, thawed
1 can cream of chicken soup
3/4 cup diced onion
1/2 cup butter, melted
2 cups sour cream
1 teaspoon salt
black pepper to taste

2 cups shredded cheese; American, cheddar or your choice
2 cups cornflakes, slightly crushed
1/2 cup butter, melted

Preheat oven to 350*. Prepare a 13x9 baking pan or casserole dish by greasing or spray with vegetable spray. Set aside.

In a large mixing bowl, combine potatoes, onion, 1/2 cup melted butter, undiluted soup, sour cream, shredded cheese, salt and pepper. Mix well and spoon into prepared pan. Top with slightly crushed corn flakes. (I just crush the cornflakes with my hand as I sprinkle them over the top). Drizzle the last half cup of melted butter over the cornflakes and bake in preheated 350* oven for 1 hour. Serve piping hot.

3 cups thinly sliced fresh okra
1 egg
2-3 tablespoons buttermilk
1/2 cup cornmeal mix
1 tsp. salt or to taste

In a medium bowl, beat egg and 2 tablespoons butter milk together. Add sliced okra, salt and cornmeal mix; combine well. The batter should be very stiff but not crumbly. If necessary add another tablespoon of buttermilk to achieve a stiff batter that binds well to the okra.

Heat 1/2 inch of oil in a large skillet over medium high heat. Add okra by small spoons full. Don't overcrowd the skillet. Let brown well on first side before turning and browning other side. Some bits may break off from the patties, but that's the cook's share. They may not look fancy, but you'll enjoy them whatever the finished product looks like.  ;o)

Repeat with remaining okra, draining on paper towels or wire rack. Yields approximately 12-16 patties.

I have never tried this with sliced frozen okra, but it might work well if thawed and proceed with recipe from there.

1 egg, lightly beaten
1 cup buttermilk
1-3 tablespoons sugar, or to taste
3/4 cup self rising flour
3/4 cup self rising cornmeal mix, either white or yellow
1/2 teaspoon baking soda
1/2-1 cup diced onion - green onions, white, yellow or mixed, your choice
dash salt
1/2 teaspoon garlic powder
minced jalapeno pepper to taste, optional

Beat egg and buttermilk together in a medium sized bowl. Add remaining ingredients and mix well. Dough should be thick enough to hold its shape when mounded on a spoon. Add more meal or buttermilk if necessary to get the right consistency. Drop by slightly rounded teaspoons full into hot oil. Brown on both sides and fry until done. Drain on paper towels or metal rack. Makes around 2 dozen. Recipe may be doubled.

4 or 5 firm green tomatoes
1/2 cup cornmeal or cornmeal mix
2 cups all purpose flour
1 tsp. salt
black pepper as desired
1 egg, beaten
1 cup milk
oil for frying

Thoroughly wash green tomatoes. Slice off core end of tomatoes, then slice tomatoes 1/2-3/4 inch thick. Sprinkle both sides with a little salt if desired.

These tomatoes tend to need a lot of salt for me, but leave it out altogether or salt sparingly if you know you don't need or like a lot of salt.

Stir together dry ingredients. Toss sliced tomatoes in flour mixture a few at a time and place in a single layer on a platter or cookie sheet.

Mix egg and milk together in a small bowl.

In a large skillet, heat about an inch of oil over medium high heat.

Dip floured tomatoes, a few at a time, into the milk/egg mixture, then back into the flour mixture. Place breaded tomatoes into hot oil and fry until golden brown on both sides, turning several times during cooking so as to cook evenly. Adjust heat accordingly if they're frying too fast or too slow.

Drain on paper towels and sprinkle with more salt if desired. Serve immediately.

Some people like to dip their fried green tomatoes in ranch dressing, but I'm a purist and like mine plain.

Also, you may leave out the cornmeal and use 2 1/2 cups of flour for the dredging mixture.

1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375*F.
Fry okra until golden brown. Drain on paper towels and serve immediately.

4 cups fresh cooked corn, cooked frozen, or canned corn
1/2 cup minced regular or green onion
1/2 cup minced green bell pepper
2 large ripe tomatoes, seeded and chopped
4 Tbsp. good mayonnaise
2 Tbsp. sugar
2 Tbsp. vinegar (optional)
dash of salt
black pepper to taste

Combine all ingredients in a large bowl with a tight fitting lid. Mix well, cover and chill until time to serve. Keeps up to a week in the fridge. Enjoy!


I almost never measure any of these ingredients. I just eyeball everything and throw it together. This is a yummy and refreshing salad and goes well with almost anything, even on its own as a snack! And it's quick and simple to prepare, using some of that surplus Summer produce in season, and the ingredients are still easy to find during the Winter. It's just as good with canned corn as with fresh.

2 tbsp. oil or bacon grease
1 lb. hamburger
1 pkg. taco seasoning, optional
1 egg, beaten
1½ cups buttermilk
1 tsp. baking soda
2 cups self-rising cornmeal mix
1 can whole kernel or cream style corn
½ cup diced onion
1 small can chopped green chilies
½ cup diced bell pepper, optional
diced jalapeno peppers, optional
8 oz. shredded cheese, cheddar or colby


Preheat oven to 350º.

Grease a 9x13 baking pan or dish with the 2 tbsp. oil and set aside.

In a skillet, stir and cook hamburger meat until brown and done; drain grease. If using taco seasoning, prepare as directed on package and set aside.

In a large bowl, stir together beaten egg, buttermilk, cornmeal mix and baking soda.

If using whole kernel corn, drain corn and add to batter; if using cream style corn do not drain, add entire contents of can to batter.

Add diced onion and green chilies, diced bell pepper and jalapenos if used, and shredded cheese, reserving a handful to sprinkle over the top of the cornbread. Add hamburger and stir well to combine.

Pour into greased pan and sprinkle with reserved cheese. Bake for 30-40 minutes, checking after 30 minutes. Cornbread should be moist but not gooey in the center when done, and should be golden brown on top. If baked in a smaller but deeper pan it may take up to 60 minutes for the cornbread to get done.

If prepared with cream style corn it will be moister than if whole kernel corn is used, so allow for that when testing for doneness.

4 zucchinis, about 8-10 inches long, or 2 larger ones
1 egg, beaten
1 clove garlic, minced
¼ cup minced onion
¼ cup minced bell pepper, any color, optional
½ teaspoon salt, or to taste
ground black pepper to taste
2 or 3 tablespoons chopped fresh parsley, optional
1 cup bread crumbs, preferably fresh, but you can use dry
1 cup grated Parmesan cheese, divided
2 cups grated Mozzarella cheese, divided
1 jar prepared marinara or spaghetti sauce, your choice

(I have used ricotta cheese in this too. I just add about a cup of ricotta to the pulp and mix with the other ingredients.)

Cut off ends of zucchinis and split in half lengthwise to make 8 portions. If using the larger zucchinis cut halves again width-wise to make 8 portions. Do not peel squash.

Steam or boil squash in salted water for about 5 minutes or until fork tender in the centers but still firm around the outside of the squash. Immediately remove the squash from the boiling water and place in ice water to cool and stop them from cooking.

After they're cool enough to handle, with a spoon, scrape the insides from each squash portion, reserving the pulp in a large bowl. Leave a ½-inch rim all the way around the squash to stuff the prepared pulp back into the squash shell. If the larger zucchini seeds are too hard and tough, you may want to pick them out.

Preheat oven to 350º.

Place the squash shells in one or more shallow baking dishes, about 3 inches apart.

To the squash pulp in the large bowl, add the beaten egg, minced garlic, minced onion, minced bell pepper, salt, black pepper, parsley, bread crumbs and half the Parmesan cheese. Toss to mix well.

Stuff the zucchini shells with the mixture, evenly dividing mixture between the shells. Spoon marinara or spaghetti sauce over the stuffing, sprinkle evenly with the remaining Parmesan cheese, then sprinkle the Mozzarella cheese evenly over all.

Place in preheated oven until heated through and cheese is bubbly and beginning to brown on top, about 15-25 minutes, according to your oven. If you think it's browning a little too fast you can cover them with foil for the last few minutes of cooking.

Serves 4-6 according to the size of the zucchinis and your appetites.

6 medium sized potatoes, any variety, but I prefer red skins
6-8 eggs, hard boiled
½-1 cup mayonnaise, or to taste
½ cup chopped dill pickles or dill pickle relish
¼ cup chopped sweet pickles or sweet pickle relish
½ cup chopped red, yellow or white onion, or green onion
½ cup chopped celery, optional
6-8 slices smokey bacon, fried crisp and crumbled, optional
1 teaspoon salt, or to taste
1 heaping tablespoon sugar
dash of coarse ground black pepper or to taste
1-2 tablespoons vinegar - white, cider or red wine vinegar (I use white)

If you like the tang of mustard potato salad, add yellow mustard to taste after all the other ingredients are added.

Boil potatoes in their skins until tender but still firm. Immediately pour off boiling water and run cold water over potatoes to cool them and stop them cooking. When cool enough to handle, peel the potatoes by lifting up the skin with a sharp knife and peeling off.

In a large bowl, dice the potatoes into ¾-inch cubes. Chop or slice the boiled eggs into the bowl, reserving some for garnish if desired. Add remaining ingredients and stir to combine. Garnish as desired, cover tightly and chill until serving time. Overnight is best, but it's good even when it's first made.
To save time I sometimes peel the potatoes and dice them, then cook them until just done. It's not as good as cooking them in their skins though.

Sometimes I also add my eggs to the potatoes for the last 10 minutes of cooking, then leave the eggs and potatoes in the boiling water with a lid on them for another 10 minutes before I pour off the boiling water and run cold water over them.

You can easily make this recipe your own by adjusting the ingredients and adding things you like and leaving out things that you don't like.

Enjoy!