❤️Side Dishes❤️
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MAMA JOYCE'S* FRIED SQUASH 'N ONIONS I have tried different methods of cooking yellow squash for close to 45 years, and this little lady’s recipe is one the best! Just wanted to share the love! *Bless her heart, she's gone on to be with the Lord now. Here she is making her fried yellow squash and onions, and it is delicious! Yellow summer squash, is so often misunderstood, and overlooked as a delectable, delicate and delicious side-dish…Most often because we just need to figure out how to plant, take care of it, harvest, handle, clean, cook, and enjoy it. More on that here: Smothered Squash & Growing Yellow Summer Squash |
Southwestern Corn Casserole
1 can whole kernel corn 1 can cream corn 1/2 can French Onion Dip {or you can use sour cream or cream cheese} 1 c. shredded cheddar cheese 1 egg 2 T. sliced jalapeno Mix all together in bowl and pour into greased baking dish. Bake for 45 minutes @ 400 degrees. |
SQUASH DRESSING
1 med. onion, chopped 1 stick Oleo (BUTTER) 2 c. cooked yellow squash 2 eggs 1 can cream of chicken soup 1 can cream of celery soup 2 c. cornbread crumbs Mix all together, pour into greased casserole dish. Bake at 350° for 20 to 25 mins. Patsy Fullilove |
SMOTHERED YELLOW SQUASH
The yellow squash is sometimes called crookneck or yellow summer squash...It is pale yellow when young and tender...and it is very good! I slice it up thin, about 1/4 of an inch, in a skillet with about a 1-2 T butter or olive oil on medium heat. I heap the squash to the top of the skillet. Add chopped onions, salt, pepper, and about a 1/4 cup of real butter on top of the squash. Cover tightly, turn it down to medium low, and let simmer until done, approx. 20-25 minutes. Watch closely that it doesn't dry out and burn. Sometimes I let it get golden brown on bottom. With a spatula pick up and look underneath, but don't stir or mix. Add a little more butter if needed around edges to help it brown. You can also just stir-fry it over medium heat without covering it - but then it wouldn't be called smothered squash. Variations: Use same recipe for most vegetables such as sliced potatoes, greens, or okra w/tomatoes and onions. Use your imagination and create a new dish your family will love! SQUASH CASSEROLE Cook the squash with onions, butter or olive oil, salt and pepper (steam), put in 2 eggs, a heaping tablespoon mayo, a handful of crushed crackers, about a 1/2 cup grated cheese. Mix well. Top with grated cheese, and crushed crackers that have been tossed in melted butter. Bake til golden brown, and bubbly around edges. 
Corn on the Cob Frozen and baked w/husks.
Nip off ends and wash, freeze with husk intact. Take out and strip away a portion of the husk, Fresh corn - buttered and seasoned with sea salt, and ready for the oven. Cover in foil and bake for 20-30 minutes @350 degrees. Or wrap individually in foil and place on the grill for about 20-25 minutes. 
SOUTHERN STYLE CREAM CORN
INGREDIENTS:
Cut corn from cobs. Scrape cobs with a sharp knife to remove all of the milky/creamy part of the corn kernel. Melt butter in a skillet, place corn in skillet. Cook on medium low until glossy, stirring occasionally to prevent sticking (corn is full of starch, meaning it will thicken quickly, especially fresh corn, and will be scorch easily). If needed add water to thin OR if it is too thin add a little water with cornstarch dissolved in it to thicken. Stir in salt. Heat about 5 minutes longer. Do not boil. 
MY POTATO SALAD
INGREDIENTS: 2 lb red potatoes, approx 6 medium size potatoes. Wash, peel and dice into 1" pieces or leave skins on, and dice. Boil until fork tender in salted water, drain in colander and set aside to cool. Boil eggs, simmer for 10-12 minutes, cool, peel, dice. In the meantime mix these ingredients together in medium mixing bowl: •) 1 T. mustard •) 2 - 3 heaping T. mayonnaise Less is better, you can't take it out once it's in there. •) 1/4 -1/2 c. chopped pickles •) 1/2 t. celery seed (optional) •) 1/2 t. dill weed (optional) •) Salt & pepper to taste Your choice: Paprika, celery seed, dill weed, course black pepper, green olives, parsley, etc for garnish. TO PREPARE: Fold in potatoes, eggs and all ingredients together in a large mixing bowl, until well mixed. Transfer to serving bowl, sprinkle with paprika, dill, or your choice of garnishes. Some people like to serve chilled & some like it warm. SERVES 6 |
Baked Beans
1 can of your favorite Beans or Baked Beans 1 T. brown sugar 1/2 t, garlic powder 1/2 t, onion powder 1 t. mustard 2 T. Worcestershire sauce 1-2 t. Pickapeppa sauce 1 T. or more Hot Pepper Jelly Chopped onions (opt) Chopped bell pepper (opt) Mix all ingredients together in a bowl or in the casserole dish. Bake at 350 degrees until nice and bubbly and brown around edges. Homemade Scalloped Potatoes, that smell and taste divine!
Here's the list of ingredients: 2-3 T. butter 1/2 medium size onion, diced 6 small red, yellow or russet potatoes (about 2-3 inches long), scrubbed, peeled or unpeeled - and sliced in rounds 1/4 inch thick 1 & 1/2 - 2 c. shredded cheese 1 can of cream of celery soup black pepper 1/4 c. water Very simply, heat up 2-3 tablespoons butter in a skillet on medium heat; when it starts bubbling layer onions, potato rounds and cheese - twice, then add what's left of the potatoes and onions, then top with dollops of cream of celery soup. Pour water around edge of skillet. Season with black pepper, let it fry/sizzle a couple minutes turn it to low/medium-low and cook for approximately 20-25 minutes or until potatoes are tender when poked with a fork or knife. The bottom should be a nice golden brown. QUICK & EASY BROCCOLI
2 pkg. frozen broccoli spears 3/4 c. mayonnaise 1/3 c. milk dash of salt & pepper 1 T. lemon juice 1 c. grated cheese Cook broccoli according to directions. Arrange spears in a baking dish. Combine mayo. milk, salt and pepper in a small saucepan. Cook until thoroughly heated. Stir constantly, do not boil. Remove from heat, add lemon juice and cheese. Stir well. Spoon sauce over broccoli. Heat in oven 5 mins. Sara Gallaspy  January King Cabbage □
Zucchini Fries
Ingredients:
Your choice vegetable oil, I prefer a light oil, like safflower, or light olive oil. 1 lg. zucchini (10-12"), cut in 1/2 inch wide x 2-3 inch long sticks 1 egg 1 c. buttermilk 1 t. sea salt a shake of pepper dash of cayenne pepper (opt) 1-2 c. flour Get oil hot (not smoking) on medium high heat. I like to deep fry in a 3-4 quart, thin, stainless steel saucepan, filled about halfway with oil. Mix egg with buttermilk, stir well. Add desired seasoning to flour, stir well. Roll zucchini in flour, then dip in batter, then roll again in flour. Carefully, place about two handfuls in pan, Spread them out with long fork or spatula, you can sprinkle with more salt and pepper and cayenne if you wish, and fry until golden brown, turning once or twice. Take them out carefully and place on serving platter lined with paper towels or brown paper. Serve while still crispy and hot. As with most home fried vegetables, potatoes, etc., they can get soggy when cold. |
ZUCCHINI BASIL DISH
•1 lb. Ground Chuck
•Olive oil-enough to sauté the vegetables
•1 large zucchini-sliced thin
•1 can of whole or diced tomatoes (Or fresh 2 tomatoes, diced up)
•1 medium sized onion, chopped
•2 stalks celery, sliced thin
•1 bell pepper 1/4’d and sliced thin
•Fresh sweet basil-enough to suit your taste…
•Dried sweet basil – if fresh is not available
•Mozzarella cheese-grated
Brown Ground Chuck well, set aside. Drain. Put olive oil in pan. Add zucchini, onion, celery and bell pepper. sauté to desired doneness. Add ground chuck, tomatoes and basil to vegetables. Stir. Cover, let simmer and flavors meld. Just before serving add cheeses. Serve over rice.
•1 lb. Ground Chuck
•Olive oil-enough to sauté the vegetables
•1 large zucchini-sliced thin
•1 can of whole or diced tomatoes (Or fresh 2 tomatoes, diced up)
•1 medium sized onion, chopped
•2 stalks celery, sliced thin
•1 bell pepper 1/4’d and sliced thin
•Fresh sweet basil-enough to suit your taste…
•Dried sweet basil – if fresh is not available
•Mozzarella cheese-grated
Brown Ground Chuck well, set aside. Drain. Put olive oil in pan. Add zucchini, onion, celery and bell pepper. sauté to desired doneness. Add ground chuck, tomatoes and basil to vegetables. Stir. Cover, let simmer and flavors meld. Just before serving add cheeses. Serve over rice.