Pennsylvania Dutch Green Beans

Hope y'all had a nice three day weekend. As many of you know, I recently acquired my great-grandmother's recipe box. It has been so much fun going through all the cool recipes for "pickled this-and-that" and "ice box cookies." I have been trying to scan each recipe into my computer so that I can put together a cookbook for our next family reunion. This baby is loaded with recipes, so I know it's going to take me awhile.

Found this little gem this morning as I was perusing the box. It's in my great-grandmother's handwriting, and as you can see on the top of the recipe card she has marked it as "good." So it must have been one that she liked. Always a good sign.

So try it out and let me know what you think.

Pennsylvania Dutch Green Beans

3 Strips of bacon (fried and crumbled)

1 small onion sliced (use whatever type you have: white, yellow or red)

2 teaspoons of corn starch
1/4teaspoon salt
1/4 teaspoon dry mustard

1 lb. can of green beans (fresh is always better, but you need to substitute the bean liquid for water when it gets to that point)

1 tablespoon of brown sugar

1 tablespoon of vinegar

1 hard cooked egg sliced (hard-boiled)

Fry up the bacon.

Take one tablespoon of drippings from bacon. Add onion and fry to light brown.

Stir in cornstarch, salt and dry mustard.

Drain beans and reserve 1/2 cup of liquid. Stir (liquid) into mixture in frying pan. Cook and stir until it boils.

Blend in brown sugar and vinegar.

Add beans and heat thoroughly.

Put into serving dish and garnish with egg and crumbled bacon

Southwest Sweet Potatoes

O.k., I had to make up for the last sinfully delicious post. Got this great little recipe off of Shine on Yahoo. Sweet potatoes are a great "superfood" mixed in with olive oil and tomatoes and black beans. Dr. Oz would be a proud man! Try this and tell me what you think. I think it needs more sour cream.



Southwest Sweet Potatoes



2 medium sweet potatoes

1-15 oz. can of black beans, drained

1 medium tomato, diced

2 teaspoons of extra-virgin olive oil

1/2 teaspoon of ground cumin

1/2 teaspoon of ground coriander

1/4 teaspoon of salt

2 tablespoons of sour cream (you could even use vegan or soy sour cream)

2 tablespoons of chopped fresh cilantro (a constant staple at our house)



Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour) They come out better when you bake them. Trust me on this.

Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on high until just heated through, 2 to three minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and sprinkle with cilantro

Cranberry Salad

I come from a long line of great cooks and bakers. The best of the best! Every family reunion is just chuck full of good dishes and desserts that would satisfy even the pickiest of sorts.

I just recently came into temporary possession of my Great Grandma's recipe box. I was so excited to get ahold of this wooden pea green wonder and delve into all of my Grandma's good cooking. Let me tell you, this thing is stuffed to the gills! I will only share the recipes that have been handwritten by her. I will keep it just as she has written it and try to define anything that is unclear. This is the first recipe that I found in Great Grandma's recipe box and one that reminds me of Fall. I remember eating this on several occasions, and it was delish....

Cranberry Salad

1 - 1lb. can whole cranberry sauce (save 3/4 cup of liquid)

1/2 cup boiling water

1 - 3oz. pkg strawberry jello

1 tbsp. lemon juice

1/4 tsp. salt

3/4 cup mayonnaise

1 apple diced

1/4 cup chopped walnuts

Heat cranberry sauce: mix liquid, boiling water, and Jello, stirring until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened, add mayonnaise. Beat with rotary beater (hand held egg beater) until fluffy. Fold in reserved cranberries, apple and nuts. Stir and chill until slightly thickened and pour in mold. Makes six servings.

Mike and Deb's Beer Chili and Famous Cornbread

So here is our recipe for this week. We have been really contained to the house this past weekend due to a bunch of sick kiddos and a sick kitty cat. My husband Mike thought that he would whip up some of his favorite beer chili. He always asks me to make my famous cornbread to accompany it! These are super good together so hope you will try them out.

Mike's Beer Chili

2lbs. hamburger

1lb. bacon

2 cans of kidney beans

2 cans of black beans

2 cans of tomato paste

1 lrg. can of crushed tomatoes

1 beer of choice (We only use Sierra Nevada in this house)

2 white onions

2 bell pepper

1 red pepper

1 yellow pepper

5 cloves garlic

2 fresh tomatoes

1 tablespoon of oregano

1 tablespoon of cumin

1 1/2 tablespoons of paprika

1 - 2 tablespoons of chili powder

1-2 tablespoons of cayenne pepper (If you want the kids to be able to eat it. Stick with 3/4 of a tablespoon or less. Mike used 2 tablespoons at it was a little too spicy for our little eaters)

Brown the hamburger. In a food processor (or a blender) combine fresh tomatoes, crushed tomatoes, garlic, cumin, oregano, paprika, chili powder and cayenne pepper together until blended. Fry the bacon until nice and crisp.

Add hamburger, blended ingredients, bacon and remaining items into a large stockpot. Add enough water to give it the correct consistency. Cook and cook and cook on medium heat. It makes the house smell fantastic!

Deb's Famous Cornbread

This is a recipe I have adapted from the original recipe on the Aber's Corn Meal box. My mom always made our cornbread nice and sweet and I have to carry on the tradition here. I love it like this and I think you will too.

1 cup of Aber's yellow corn meal (or any brand of corn meal that you have handy. I just prefer Abers)

1 cup of all purpose flour

3/4 cup granulated sugar

1 tablespoon of baking powder

1 tsp. salt

1 cup of milk

1/3 cup of extra light virgin olive oil

2 large eggs, lightly beaten

Preheat oven to 400 degrees. Grease an 8 inch baking pan.

Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

Bake for approximately 20 -23 minutes. I use a wooden toothpick to see if it is done or not. When it comes out clean I know that it is ready to roll.

Slightly Lower Fat Mashed Potato Bake

Kim here...Tonight I whipped up this dish because I didn't have all the ingredients to make the original dish I posted (see side dishes), but I think I liked this better and it had way less calories. I am off tomorrow for a week's vacation! Yeah! The fam and I are off to LA to go to Disneyland and other nefarious places :). Deb will be taking over the posting for the next week, thanks Deb! I hopefully will have some dishes that I will want to recreate and post for our blog in the coming weeks!

Slightly Lower Fat Mashed Potato Bake

1 Box Betty Crocker Herb and Butter Instant Mashed Potatoes (use both packets)
(Milk, butter, water for the potatoes...read the back of the box for measurements)

1 small brick cream cheese (not sure the exact ounces, but the one for under $2 in a brick shape)

sour cream (smallest size container)

1 cup cheddar, jack or combination of cheeses

salt and pepper

1. Follow directions on potato box. After the potatoes are cooked, add rest of ingredients (except french fried onions) and stir. Put in a 13x9 baking dish and bake at 350 for 25 minutes.

2. Add french fried onions and bake for 5 more minutes.

Ratatouille - Like the Movie

Bet you didn't think that this was a real dish....but it is, and I am going to share it with you. Now, if you haven't seen the movie yet, it is a definite must-see. It's one that the whole family will enjoy. This wonderful recipe was also out of my slow cooker recipe book from Southern Living. They have such great dishes. Get our your slow cooker (don't roll your eyes, I love these things) because here it is:

Ratatouille - Like the Movie

1 (1 pound) eggplant, peeled and cut into 1-inch chunks (about 3 cups)

1 1/2 teaspoons salt, divided

1 large onion, cut in half lengthwise and sliced (about 2 1/2 cups)

1 large green bell pepper, cut into strips (about 1 1/2 cups)

1 large red bell pepper, cut into strips (about 1 1/2 cups)

3 medium zucchini, sliced (about 4 cups)

2 pounds plum tomatoes, cut into 1/2 inch wedges

3 tablespoons of tomato paste

2 tablespoons of extra-virgin olive oil

1/4 teaspoon of black pepper

3 garlic cloves, minced

1/2 cup chopped fresh basil

1/4 cup capers

Place eggplant in a colander over a sink. Sprinkle 1/4 teaspoon salt over eggplant; toss well. Let stand 30 minutes to drain. Pat dry with paper towels.

Layer half each of onion, eggplant, bell pepper strips, zucchini, and tomatoes in a 6 quart electric slow cooker. Combine remaining 1 1/4 teaspoons of salt, tomato paste, olive oil, black pepper and garlic in a small bowl; stir well. Spoon half of oil mixture over vegetable mixture. Repeat layering of vegetables, ending with oil mixture.

Cover with lid; cook on low-heat setting six hours or until vegetables are tender. Stir in chopped basil and capers. Serve hot, at room temperature, or chilled.

Zucchini Casserole

Kim here...My new neighbor brought over delicious delights yesterday from his garden! Homegrown tomatoes, pears, apples and zucchini! The zucchini and tomatoes looked so delicious that I wanted to make them for dinner tonight and so I came up with this recipe on the fly. It came out really good! Hope you enjoy it too.

While I was cleaning up dinner tonight, I looked out my window and saw a family of deer. Pretty cool to observe the critters while washing dishes!

Zucchini Casserole

2 medium zucchinis or 1 very large one
½ onion, chopped
1/2 tomato, chopped
1 egg
1 cup cheese (cheddar and jack is a good mix)
½ cup Parmesan, grated
Salt/pepper
1 tsp. garlic powder
1 cup fresh breadcrumbs
3 Tbls. butter

1. Chop zucchini and onions. Sauté onions in 2 Tbls. olive oil until soft, add zucchini and sauté until it is soft.
2. Put mixture into an 8x8 pan and add cheeses, egg, tomato and seasonings. Mix together well.
3. Top with breadcrumbs and dot with butter.
4. Bake at 375 for 20 minutes.

Spotted Pup

This recipe was submitted to us from Heidi who is a fantastic writer. I have visited her blog many times now, and am so impressed. She not only is a great writer, but she also is a journalist, editor and teacher and she has some fantastic articles on cowgirls. I have been reading them and would love it if you took a peek at them to find out some of the history behind these extraordinary women. It is so hard to find information on cowgirls throughout history, and I think Heidi was able to capture the "true cowgirl" in her wonderful articles. Thank you so much Heidi for submitting this recipe especially with the special family history behind it!

Spotted Pup

My dad told me about a dessert the cook would prepare when he and his parents were trailing their horses from Cut Bank, Montana to Salmon, Idaho, looking for grass during the “dirty thirties.” It was called “Spotted Pup,” and made with rice, condensed milk and raisins. The name comes from the resemblance to cowboys’ dogs.

2 cups granulated sugar

2 cups white rice

3 quarts milk or canned milk equivalent

1 pound raisins or other dried fruit

1 tablespoon nutmeg

This was a treat, as it required no eggs, and since there was little opportunity for baked items when traveling with a Chuckwagon. The cook would mix the rice, sugar and milk in a cast-iron Dutch Oven, then hang it over the campfire to simmer for about an hour or so until it started to get thick. Then he’d stir in the nutmeg (or cinnamon) and slowly stir in the raisins, allowing the fruit to plump up and the rice to thicken further. The dessert was ready when the spoon stood upright.

Submitted by: Heidi Thomas
http://heidiwriter.wordpress.com/ www.heidi@heidimthomas.com

Spinach and Artichoke Dip

Hey Guys, It's Deb. Still mustering around with my yucky illness. Tomorrow we have a 9am soccer game rain or shine. The forecast says rain, but I am really hoping that Mr. Sunshine peaks his head out for at least an hour for the game. Although for the most part, I am completely ready to welcome in this Fall weather. Just wait till I get inside, will ya?

So here is a pretty easy dish to fix. I believe I found this one in one of my favorite magazines, REAL SIMPLE. They have some fantastic recipes. This dish can be made quickly and I keep most of these ingredients on hand. With holiday bashes right around the corner this dish will be sure to be the hit of the party!

Spinach Artichoke Dip

1-10 oz. box frozen cut or chopped spinach, thawed

1 -12 oz. jar artichoke hearts, drained and roughly chopped ( I use the ones that are in water, not oil)

1/2 cup of whipped cream cheese

3/4 cup sour cream

1 cup grated Cheddar

1/2 tsp. salt

1/4 tsp. black pepper

Pita chips, tortilla chips or sliced French bread

Heat oven to 400 degrees. Squeeze spinach between two paper towels to make sure all the excess moisture is out. In medium bowl, combine spinach, artichoke hearts, cream cheese, sour cream and Cheddar. Season with salt and pepper. Put into a small oven-safe baking dish. Bake until golden brown on top. About 15 minutes. Serve warm with the chips or bread.

Aunt Jan's Bran Muffins

So I have finally caught it..... that yucky flu that has been going around. I am achey and congested and just feeling like a truck ran me over. Kim just had the creeping crud too so I know that she can commiserate with me. I will try not to cough on the computer screen, sorry folks.

I am so excited to visit Kim's new country house. Our girls can't wait to get out to the chicken coops and see the chickens and roosters. I think moving to the country is the way to go. I asked Kim the other night if it was quiet out there and she said, "Not really, now we have all those crickets and roosters that make a lot of noise," but she did say the stars were fantastic out there. How cool is that. I am so excited for their new adventure to begin out in the country. I was so inspired by their move that I thought I would share a little country style recipe with you.

This recipe comes from a very special lady that has known Kim and I since birth. She is a great family friend who Kim and I refer to as "Aunt Jan." She always had the most spotless house and the best food when we would come to visit. Kim and I have fond memories of her garlic bread with fresh parsley sprinkled on top and her backyard that was not grass, but instead, all clover. It was fascinating trying to find a four leaf clover in that place.

This recipe is so good, I am excited for you to give it a try. I can no longer do the Crisco due to my soy allergy, but am going to experiment a little with applesauce and see how they come out. Try this one and let us know what you think.

Aunt Jan's Bran Muffins

6 cups of Bran Buds

2 cups boiling water

1 tsp salt

4 cups buttermilk

5 tsp soda

2 1/2 cups sugar

1 cup Crisco

4 eggs well beaten

5 cups flour

Use a large bowl. Mix bran, sugar and boiling water. Let stand for one hour, then add remaining ingredients. Add raisins if desired. Bake @400 degrees for 10-12 min. The dough keeps up to two weeks in the frig -- so bake as many muffins as you wish and then bake more on another day.

P.S. Happy October 1st to y'all. We will be having our Cowgirls and Cupcakes 2nd Giveaway within the next couple of weeks so be watching for it. Our fabulous Miss Kim has whipped us up another cute apron to include. I bet you can't guess the theme?!

Dairy Free Smashed Tatoes

Hey, hey it's Deb. Wanted to continue on Kim's potato crusade with another fabulous rendition of mashed potatoes, or as my girls call them, "smashed tatoes." These are as equally easy as regular mashed potatoes, I just use a few different ingredients since the Scout is allergic to dairy. These are one of her favorites things to eat.

I do have to tell a quick funny story before we start.

I jumped on the bandwagon of hiding pureed vegetables in my youngest daughter's food because she basically will just gravitate towards fruit and starches. I grabbed some cauliflower and pureed it up and stuck it in these mashed potatoes. I thought I was being sneaky. You should have seen the Scout's face when she took a bite. She said, "Mom, these don't taste very good,"and promptly spit them out. I had to laugh. I must have added a little too much cauliflower. It does work, you just have to add in enough as to not ruin the taste of the potatoes and still get the vitamins in there.

Dairy Free Smashed Tatoes

3 large baking potatoes, peeled

1/4 cup of soy milk (this is going to vary depending on how big your potatoes are and how creamy you want to make them)

2 tablespoons of dairy-free margarine (again this is going to vary depending on the size)

dash of salt

dash of pepper

* Some secretly pureed cauliflower if you want to feel like your pulling the wool over your family's eyes. Ha Ha. About 1/4 cup of pureed cauliflower.

I have to say that my measurements are not very accurate with this. I usually boil a huge batch of potatoes (it usually takes about 25 to 30 minutes for a big batch to boil) and then pull out a small bowl for the Scout. After I have the small bowl full, I grab her soy milk and add in a splash and then a couple of tablespoons of her dairy free margarine (I use Nucoa). I add a dash of salt and pepper and whip them up really well and..... voila, dairy-free smashed tatoes. Now that you have the basic ingredients, play around with it till you find the right consistency that you and the family enjoy. I find that I experiment with cooking now a lot more especially with dishes like these where you are substituting this and that. You can even keep up Kim's tradition of cheesy dairy free smashed tatoes and add a little vegan cheese to these and vegan sour cream. Tofutti makes an excellent one!

Cheesy Smashed Potatoes

Kim here...To continue the theme of the mashed potatoes, here is another good one. Yummy!



Cheesy Smashed Potatoes



3 baking potatoes, cubed with skins on

1 stick of butter

1/2 cup sour cream

chives, couple of snips

1/2 cup grated cheddar cheese

milk, optional...depends on how thick you want them



1. Put potatoes in the pot you are going to boil them in, then cover with water. Bring to a boil and let cook 30 minutes. Drain potatoes and then put them back into the hot pot. Add the rest of the ingredients and smoosh with potato masher. Add milk if they need to be thinned a bit.



**Feeding note**

See Classic Mashed Potato recipe for directions.

Classic Mashed Potatoes

Kim here...Well, fall is here, yeah! It is my favorite time of the year! Mashed potatoes definitely say fall and the beginning of the holiday season. We love mashed potatoes around here and I do them up in many different ways. Here is my classic version, will post more versions soon. I always leave the skin on my mashed potatoes which give it a yummy rustic feel, plus you get the good nutrients from the skin! Oh, don't count the calories in this one!

Classic Mashed Potatoes

3 brown potatoes (large)
1 stick of butter
1/4 to 1/2 cup milk
salt
pepper

1. Cut potatoes into cubes (do not peel potatoes). Place in a pan for them to boil in. After you put all your cubed potatoes into the pan, fill with water until it reaches just the top of the potatoes. Set burner on high and bring to a boil. Boil for 30 minutes.

2. Drain potatoes in colander and then place back into the hot pan, this will evaporate some of the water left in the potatoes. Place the butter, milk (start small amounts first), and generous portions of salt and pepper. Mash together with your potato masher. If the consistency is too thick, thin with a little more milk adding a little at a time. Enjoy!

**Feeding and Puree Tip**
This recipe is perfect for your little ones who are still eating mashed foods. Mix it in with meatloaf, stew, chicken, steak...the list goes on and on. You may just want to take the large chunks of skin out. If you are pureeing this, use just your potato masher or food mill. Putting this in your food processor will turn your potatoes into paste. Believe me, I have done it before!. Just mash with more milk until it becomes more liquidy.

Garlicky Cheese Bread

Kim here...We love garlic bread around these parts. When you are in the mood for something different and have some calories to spare, this is your bread! I again, re-created after having it at a restaurant. I didn't put measurements on this one because you just need to use your judgment on what is just right for your tastes. Enjoy!

Garlicky Cheese Bread


Sweet French bread
Butter, softened
Garlic cloves, chopped
Parmesan cheese, shredded
Cheddar cheese, shredded
Mozzarella cheese, shredded


Soften the butter and spread on the bread which is split lengthwise.
Sprinkle on garlic cloves, then the cheeses.
Broil under the broiler until desired doneness.

Mandarin Orange Salad

Congratulations to our big winner of our first Cowgirls and Cupcakes contest! As Kim said in the last post, we will be having our next giveaway at the beginning of October and of course it will be a spooky theme with another one of Kim's fantastic aprons!!!!! So stayed tuned all of you cowpokes out there!

This next recipe came from my parents next door neighbors who are more than just regular neighbors, they are super neighbors. Diane and her husband Rich have been fondly named "Grandma Diane and Papa Rich" by my daughters. I told you they were special neighbors.

I love any recipe that includes oranges. I have a perfect orange cake to share with you soon. This salad is perfect for these scorching summer days that we have been having.

Mandarin Orange Salad
A refreshing summer dessert (and a family favorite Easter dish).

1 large can mandarin oranges (or two small cans)

1 small can crushed pineapple

1 small box orange Jello

1 - 8 oz. small curd cottage cheese (NOT low fat as it becomes too watery)

1 package miniature marshmallows

1 - 9 oz. Cool Whip

Drain fruits. Combine in large bowl and sprinkle fruit with Jello mix. Add cottage cheese and mix very well. Add marshmallows and mix well. Fold in Cool Whip and chill.

Vegan Spinach Dip

It's Deb. Here is another great recipe for all you vegans and vegetarians out there as well as our friends that suffer from milk/egg allergies. This is another recipe from our friend Monica over at Puppybird.

Vegan Spinach Dip

1 package (10oz) organic frozen spinach, thawed and squeezed dry
1 container (16oz) Tofutti Better than Sour Cream
1 cup Veganaise (vegan mayonnaise) *(I don't know where she finds this, but I am going to have to go on a little recognisance mission to find this goodness in a bottle)
1 package Knorr Vegetable recipe mix
1 can (8oz) water chestnuts, drained and chopped
3 organic green onions, chopped

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers.

Cabbage Salad

This recipe was sent to us by Linda O'Donnell a long time friend of our family. Thank you Linda!

CABBAGE SALAD OR GREEN SALAD


Melt the butter/margarine in a skillet and brown together - first the sesame seeds and almonds, then add the noodles.


Cabbage Salad
1/2 cup butter/margarine (1 block but I usually use a little less)
2 packages Ramen noodles crushed
1/2 cup sesame seeds ( I use about half of this)
2 handfuls slivered almonds
1 head cabbage, shredded
2 stalks green onions, chopped (optional)

optional - try adding some dark leafy lettuce, looks pretty.
I don't see why you couldn't add a little bit of red cabbage for color.


DRESSING / SAUCE
1/2 cup vegetable oil
1/4 cup vinegar
1 tsp sesame oil
2 tbsp. soy sauce
1/4 cup sugar (I usually use a little less)
dash of pepper

Deb's "Take It Anywhere" Mac Salad

Just got back from a fun camping trip to Scott's Flat Lake with my sister-in-law and brother-in-law and niece. I love to go camping. When I was growing up I remember my parents and our family friends the Kraus's spending hours meal planning for our "big" trip to the woods for the weekend. Unfortunately I was not as organized this trip as far as our meal planning went. We did do the traditional bbq'd hot dogs for lunch the first day and bbq'd hamburgers for dinner and who can forget the smores?! But the one thing I did make which is a staple for any camping trip was mac salad. This recipe for "take it anywhere" mac salad is one that has been handed down for many generations in my family and is a must at any of our family get togethers next to the potato salad. The recipe has changed over the years slightly as it has gone from person to person and this is my version of it.

Deb's "Take It Anywhere" Mac Salad

1 - (12-16oz pkg.) of salad macaroni - I like to use the little salad macaronis. They are getting harder and harder to find at the grocery store. So if you have a hard time, any smaller pasta will work.

1 cup of mayo

3/4 to 1 cup of sweet pickle relish

3 eggs (hard boiled and diced)

4.25 oz. can of chopped olives

4 oz. jar of diced pimientos

1-3 tbsp. dried parsley

1-3 tbsp. dried minced onion

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

Hard boil eggs about 20 minutes or until done. Let cool in fridge. Boil noodles per package directions and then drain. Let pasta cool. If pasta gets sticky just run a little cold water over it. Add mayo and relish and thoroughly mix through. Add the rest of the ingredients mixing very well to make sure that everything has been well combined. Chill in fridge overnight and serve the next day. This salad always tastes better the next day. It really allows the mayo and relish to soak in. If it looks too dry the next day add a little more mayo and relish. Don't go overboard. A little bit goes a long way. As you can see with the parsley and minced onion, I leave you a range. I do this because everyone has different tastes. I personally load it to the max with these two ingredients. My husband, Mike, always gets so upset if I accidentally leave out the parsley. It really gives it a little zing of flavor.

Allergy Note: We will be posting a homemade mayo recipe that does not include vegetable oil for those of you out there that are allergic to soy like me! So stay tuned. I have to steal it from my Grandma's secret wonderful recipe box. The homemade mayo post will be up soon!

Two-Cheese Squash Casserole

Hey, it's Deb. Hope you enjoyed Kim's fantastic chocolate chippers. I covet her cookies. Sometimes she will even surprise me with a batch. (Hint Hint) I can never make them as good as my friend. She is a fabulous cook and I wish that I could kidnap her and keep her cooking in my kitchen just for me, but alas, I guess her family may need her or something. Drat! My turn for a little recipe. I just love squash, especially yellow squash! I know, I must be weird right. This stuff is super yummy and I wish that I remembered the history behind this recipe, but I don't. I do remember it came from a family reunion of mine and I have to say that I come from a long line of fantastic cooks! Most of who you will meet in future posts. So try it as a side dish. Heck, I might eat it as a main dish it's so good. You can never go wrong when you mix butter and cheese with anything.


Two-Cheese Squash Casserole

4 pounds (wow, that's a lot) of yellow squash, sliced

4 tbsp. of butter or margarine

1 lrg. sweet onion, finely chopped

2 garlic cloves, minced

2 1/2 cups of soft breadcrumbs, divided

1 1/4 cups shredded Parmesan cheese, divided

1 cup (4 oz.) shredded cheddar cheese

1/2 cup chopped fresh chives (I use dried, so make sure to check the label for conversion)

1/2 cup minced fresh parsley (Again, I am a cheater!)

1 (8oz.) container of sour cream

1 tsp. salt

1 tsp. ground pepper

2 lrg. eggs, lightly beaten

1/4 tsp. garlic salt

Cook squash in boiling water to cover in large skillet 8 - 10 minutes or just until tender. Drain well, gently press between two paper towels.

Melt 2 tbsp. butter in skillet over medium-high heat; add onion and garlic and saute 5-6 minutes or until tender. Removed skillet from heat; stir in squash, 1 cup of breadcrumbs, 3/4 cup Parmesan cheese and next 7 ingredients. Spoon into a lightly greased 13X9 inch baking pan.

Melt remaining 2 tbsp. butter. Stir together melted butter, remaining 1 1/2 cup of soft breadcrumbs, 1/2 cup of Parmesan cheese and garlic salt. Sprinkle mixture evenly over top of the casserole.

Bake at 350 degrees for 35 to 45 minutes or until set.