Summer Squash Casserole

Summer Squash Casserole

Ingredients:

2 small yellow summer squash, sliced

1/4 cup chopped onion

1/2 teaspoon of salt, divided

1 egg

1/4 cup mayonnaise

2 teaspoons sugar

Pepper to taste

1/4 cup shredded cheddar cheese

2 tablespoons crushed cornflakes

1-1/2 teaspoons butter, melted



Directions:

In a small saucepan, combine squash, onion and 1/4 teaspoon salt.

Cover with water. Bring to a boil. Reduce heat; simmer, uncovered,

for 2 minutes or until squash is crisp-tender. Drain.
In a small bowl, whisk the egg, mayonnaise, sugar, pepper andremaining salt until blended. Stir in cheese and squash mixture.

Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top.

Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly.

Apple Butter Hush Puppies

Apple Butter Hush Puppies

 

Ingredients:

The Batter

1/2 cup Musselman’s Apple Butter

1/3 cup diced Jalapeños

1/3 cup diced Onions

1 Apple..cut into matchsticks

1 cup Self Rising Flour

1/2 cup Self Rising Corn Meal

1/2 cup Milk

1 tbsp. Sugar

1 Egg


Directions:

In a medium bowl mix up the wet ingredients.

The Apple Butter, Egg and Milk, set aside.

Chop up the Onion, Jalapeño, and slice the Apple into small matchsticks… (small dice on the chop)  I like the texture and look of the matchstick Apples, but feel free to chop them up as well, if you prefer a smaller bite of Apple!

In a large bowl combine all of the chopped veggies into the wet ingredients, mix well.

Add then all of the wet into the dry…make a well in the center and fold it all in.

Using a small scoop so that your Hush Puppies are all uniform, start scooping balls…

Gently place them into the hot (350 degrees) Oil about 2 or three at a time…they like to mingle with each other in the oil, so don’t crowd them…

Drain them on some paper towel.