Print This Recipe

Print Friendly and PDF

Sunday, June 26, 2011

Mama's Squash Casserole Recipes

Here are two of Mama's favorite squash casserole recipes. I thought I'd share these since my squash is coming in now... Thanks to my little brother watching over them!!! I've been really busy starting a new job, training, and everything else that's going on!
I'll be making many squash dishes very soon :-)

Creamy Squash Casserole

2 pounds Tender Yellow Squash
½ cup Onion, chopped
¾ cup Saltine Cracker Crumbs
2 T Butter
1 ½ cups White American Cheese, grated
Salt & Pepper to taste
3 Eggs, beaten
½ cup Light Cream or Evaporated Milk

Slice squash. Cook in water with onion until soft. Drain. Add cracker crumbs, butter and 1 cup of the cheese. Add salt and pepper. Mix beaten eggs and cream and mix into squash mixture. Pour into greased casserole dish. Top with remaining cheese. Bake at 425 until done.

Squash Casserole

1 pint Squash
1 small Onion
2 Carrots, grated
1 cup Sour Cream
1 can Cream of Chicken Soup
1 pkg Cornbread Stuffing Mix
1 stick Butter

Cook fresh squash until tender. Drain and mash with fork. Add onion, carrots, soup and sour cream. Mix stuffing and butter. Put some in bottom of a buttered baking dish. Pour in squash mixture and then the rest of the stuffing. Bake uncovered in a 350 oven for 30 minutes.
Mama's Notes: “Just another way to get ‘em to eat what they ‘think’ they don’t like! Ha!”

Monday, June 13, 2011

Zucchini Triangles

I think every southern cook that has ever held a dinner party has made these in some fashion. This is the way I make them.

3 c grated unpeeled zucchini (4 small)
1 c Bisquick mix
1/2 c finely chopped onion
1/2 c grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
2 garlic cloves, minced
1/2 c vegetable oil
4 eggs, slightly beaten

Heat oven to 350ºF. Grease bottom and sides of a good quality aluminum cookie sheets, 15x10. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles. Don't leave them sitting in the pan. They may get greasy. Place them on paper towels to cool slighty.

Sunday, June 12, 2011

S'mores Snack Mix

This is a favorite at Vacation Bible School. The kids love it and also love that it's in a bag that they can carry with them. I have had adults come back and ask if I have an extra bag that they can take with them too! It's a favorite for all ages! Simple, yet very yummy!!!

2 cups Golden Grahams cereal
2 cups miniature marshmallows
1 cup chocolate chips

Combine cereal, marshmallows and chips. Scoop and put in snack size plastic bags.

Tuesday, June 7, 2011

Orange Salad

This is an old recipe, back when the ring mold and different decorative ring molds were very popular. Mama's was one of the round ones with a loop ring attached so you could hang it on display when not in use. This is still a very good recipe, even if you don't use the mold :-)

1 pkg Orange Jell-o
2 ¼ cups boiling Water
1 pint Orange Sherbet
1 cup Vanilla Ice Cream

Beat all ingredients with mixer or processor. Pour into mold that has been rinsed with cold water. Chill until set. When ready to serve, unmold and decorate with mandarin oranges, white grapes, sliced pineapple & cherries.

Saturday, June 4, 2011

Salad Dressings

Now that summertime weather is here, a lot of people like to eat lighter, fresher and cooler meals. I love salads and wanted to share these salad dressing options.

Catalina Salad Dressing

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix. Store in jar in refrigerator.

Green Goddess Dressing

2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbs chopped chives
1 Cup Mayonnaise
1 Cup Sour Cream
2 Tbs tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.

Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

Combine all of the ingredients in a small bowl. Stir well.
Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Creamy Pesto Dressing

1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon Tabasco
1/4 rounded tablespoon salt
1 rounded tablespoon granulated garlic
1 − 32 Ounce jar mayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese

Combine ingredients in order given. Store in refrigerator. Makes 2 quarts

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

Thursday, June 2, 2011

Fig Newtons

I have a fig tree that is loaded with little figs. I can't wait for them to rippen so I can make my own fig newtons! If you click on this picture, it will let you magnify it and you can really see the tiny figs!

They are hard to see, but if you look close,
you can see tons of tiny green circles.
Those are my figs :-)

1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)
1/2 cup butter, room temp
1 cup sugar
1 egg
1 tbsp cream or milk
1/2 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 3/4 cup flour

Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until thin jam consistency.
Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients. Mix well and refrigerate for 1 hour. Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes. Let cool and cut into squares.