Asparagus
Asparagus Casserole
Asparagus Rollups
Broiled Asparagus

Beans and Peas
Bacony Green Beans
Baked Beans
Bean Chalupa
Black Bean Enchiladas
Hoppin' John
Kidney Beans
Pintos
Refried Beans
Three Bean Chili

Broccoli
Broccoli and Rice Casserole
Broccoli Bake
Broccoli Casserole
Broccoli, Cheese, and Rice Casserole
Brocc-o-roni

Cabbage
Cabbage Rolls
Stewed Cabbage
Stuffed Cabbage

Corn
Corn Fritters
Corn Sauté
Creamed Corn

Miscellaneous Veggies
Cheesy Vegetable Casserole
Eggplant Parmesan

Mushrooms
Baked Mushroom Rice
Mushroom Rice
Sautéed Mushrooms
Stuffed Mushrooms (Crab Imperial)

Okra
Dilled Okra
Fried Okra
Stewed Okra

Onion
Baked Onion Soup
Onion Rice Casserole
Onion Soup

Peppers
Banana Pepper Crisps
Jalapeno Poppers
Meme’s Pickled Banana Peppers
Stuffed Peppers

Potaters
Ashley’s Chunky Tater Soup
Cream of Potato Soup
Dale Farmer's Potatoes
Mashed Potato Casserole
Memaw's Potatoes
Onion-Roasted Taters
Potato Bake
Potato (Hash Brown) Casserole
Potatoes Au Gratin
Potato Skins
Potato Soufflé
Quick Turkey Potato Salad
Ranch Taters
Skewered Grilled Potatoes
Stewed Potatoes

Spinach
Greek Spinach Squares
Green Rice
Spanakopita
Spinach Bake
Spinach Balls

Squash
Squash Casserole
Fried Squash

Sweet Potatoes
Candied Sweet Potatoes
Sweet Potato Casserole

Sassafras
Quarreling Recipe
Sassafras Candy
Sassafras Jelly
Sassafras Tea

Tomatoes
Fried Green Tomatoes

Zucchini
Fried Zucchini
Zucchini Crispies
Zucchini Parmesan
Zucchini Soup

Asparagus
When buying asparagus, choose firm, bright green (or pale ivory) stalks with tight tips.

Asparagus Casserole
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. asparagus juice
1 cup sour cream
1/2 c. grated cheese (Colby or Cheddar)
1 small can mushrooms
2 cans asparagus
Butter cracker crumbs
salt and pepper to taste

Mix butter in saucepan and gradually add flour, stirring constantly. Add asparagus juice making a paste. Add cream, stirring constantly until thick. Add salt, pepper and cheese. Stir until dissolved. Add mushrooms. Line bottom of casserole with one can of asparagus. Cover with sauce. Add second can of asparagus and cracker crumbs. Cook 20 minutes at 350 degrees.

Asparagus Rollups
24 slices sandwich bread
1/2 cup softened butter
1 (8-oz.) package softened cream cheese
4 oz. softened Blue cheese
24 spears fresh asparagus, parboiled or frozen asparagus, partially cooked and well drained
1/2 cup melted butter

Preheat oven to 400F.

Trim crust from bread slices. Flatten each slice with a rolling pin. Mix softened butter with cheeses. Spread cheese mixture on each bread slice and top with an asparagus spear. Roll bread around the asparagus and dip in melted butter. Cut each roll into fourths and freeze. When ready to serve, bake for 15 minutes.

Broiled Asparagus
This is Ashley’s recipe.

1 bunch asparagus, trimmed and washed
¼ cup oil
½ teaspoon onion powder
1 tablespoon garlic salt
¼ teaspoon paprika
¼ teaspoon salt

Preheat oven to 400F.

Mix together spices and oil. Place asparagus and oil mixture into zip baggie; zip and shake to coat.

Line a cookie sheet with foil and then place coated asparagus over foil in one layer. Bake for 5-7 minutes until tender.

Beans and Peas
Beans come in two broad categories - fresh and dried. Fresh beans are fresh, duh, and they don’t take long to cook. Dried beans are available prepackaged or in bulk, and take longer to cook. Most folks say to soak your beans in water for several hours or overnight, but I disagree. After rinsing my beans, I put them straight into the liquid I’m cooking them in. So when they rehydrate, they soak up that good pot likker instead of plain water.

Bacony Green Beans
2 cans cut green beans
1/2 pound of bacon, cooked crisp and chopped
1 teaspoon garlic powder
2 shakes red pepper flakes
2 tablespoons minced onion flakes
3 cubes chicken bouillon
Water

Pour green beans into a colander and rinse the heck out of them with water. Place beans in sauce pot and add enough water to cover them. Add rest of ingredients and stir.

Simmer on low 30 minutes until liquid reduces by one quarter; serve.

Baked Beans
I first made these on July 4, 1997 and they were a hit!

Preheat oven to 250º. In a large bowl combine all ingredients. Season to taste with salt and pepper. Place beans in a greased casserole dish, top with prepared BBQ sauce and cook for 6 to 9 hours. If the beans become dry, add reserved bean juice (aka pot liquor/likker). Serve hot.

Bean Chalupa
This serves 8 normal people or my three boys. The toppings can be whatever you like.

2 16 oz. cans refried beans, or 4 cups cooked mashed pintos or black beans
3 avocados, mashed
1 tsp lime juice
2 tsp garlic salt
1 1/2 cups (12 oz.) sour cream
1 package taco seasoning mix
8 taco size corn tortillas

Heat beans over medium heat until warm. While beans are warming up, mix mashed avocados with garlic salt and lime juice, set aside, and then mix together sour cream and taco seasoning.

To serve, layer the beans, avocado mixture, toppings, and sour cream mixture on top of a tortilla. Eat with huge bites while chewing with your mouth open, Gillaspie-style.

Black Bean Enchiladas
This is best if you make the beans from scratch (see my Pintos recipe below), but you can cheat by using four (4) cans of black beans… BUT! Do me a favor and at least heat them on the stove and season them with some chicken bouillon, garlic powder, and crushed red pepper first!

A pound dried black beans
1 medium onion, chopped
5 cubes or tablespoons granulated chicken bouillon
2 tablespoons (or more) garlic powder to taste
Water
Salt and pepper to taste
¼ teaspoon crushed red pepper
Bacon grease
Pack of burrito sized flour tortillas (10 or 12 count)
1 bottle Taco Bell sauce
3 cups sharp cheddar cheese

Sauté onion in bacon grease until caramelized in large stew pot.

At the same time, in a strainer over the sink, rinse and pick over beans. When onions begin to caramelize, add ½ cup water and stir to deglaze the pan. Next, add chicken bouillon, garlic powder, salt, pepper, and crushed red pepper. Add more water to cover the beans.

Simmer beans over low heat until tender, 1-2 hours. Watch the water level and if it gets lower than the beans, add enough to cover. Taste and re-season. You can cook them at a higher temperature faster, but I think they taste better low and slow.

When done, remove from heat and spoon out as much liquid (good ol’ pot likker) as you can and reserve. Take a tater masher and slightly mash the beans. If the mashed beans are dry, add back some pot likker.

Preheat oven to 350F and grease a 9x13-inch pan. Spoon some beans onto tortilla, roll as tight as you can, and place into prepared pan. Make sure the beans are spread evenly from end to end of the tortilla. Repeat for remaining tortillas and YES they will all fit. Roll them as tightly as possible and really pack them in there.

Pour about half the bottle of taco sauce over the top of the enchiladas. Take the bowl of a large spoon and spread the sauce evenly, making sure that every bit of tortilla is covered.

Top with cheese and bake for 20 to 30 minutes or until cheese is melted. Serve with remaining taco sauce or salsa and sour cream.

Hoppin' John
2 cans black-eyed peas (or just use leftovers)
1 cup chopped ham
1 cup finely chopped onion
1/2 teaspoon Tabasco
2 tablespoons oil
1/2 teaspoon salt
3 cups cooked rice, seasoned

Sauté ham, onions, and Tabasco in oil over moderate heat for 3-5 minutes, stirring frequently until the onions are tender. Combine black-eyed peas, ham mixture, and rice; then heat.

Kidney Beans
These are EXCELLENT when you use them for chili. Look it up! If you do make this for chili around my family, you best double the recipe.

A pound or so bag of dried Kidney Beans
1 medium onion, chopped
3 cubes or 3 tablespoons granulated beef bouillon
1-2 cubes or tablespoons granulated chicken bouillon
4-5 medium sized garlic cloves, chopped fine or garlic powder to taste
Water
Salt and pepper to taste
2-3 Dashes crushed red pepper
Bacon grease

Sauté onion in bacon grease until caramelized. Rinse and pick over beans, then add them, cooked onion, beef and chicken bouillons, garlic, salt, pepper, and crushed red pepper. Add water to cover.

Simmer beans over low heat until tender, 1-2 hours. Watch the water level and if it gets lower than the beans, add enough to cover. Taste and re-season.

Pintos
This is a staple at my house. Just whip up some corn and taters and you have a meal!

1 pound dried pintos
1 medium onion, chopped
4-5 cubes or tablespoons granulated chicken bouillon
2 teaspoons garlic powder (or more)
Water
Ground black pepper
2-3 Dashes crushed red pepper
Bacon grease

Sauté onion in bacon grease until caramelized. Add in about a cup of water to deglaze the pan.

Rinse and pick over beans. Add beans, sauteed onion (with the liquid), chicken bouillons, garlic powder, pepper, and crushed red pepper to large sauce pot. Add enough water to cover.

Simmer beans over low heat until tender, 1-2 hours. Watch the water level and if it gets lower than the beans, add enough to cover. Taste and re-season.

Refried Beans
Wonderful! You don’t have to slow cook this, you can simmer on medium heat for about 45 minutes until beans are tender. I prefer to slow cook because it makes the beans taste better.

1 pound dried pinto beans
2 to 4 garlic cloves or 2 teaspoons garlic powder
1/2 pound bacon, fried crisp and drained or ham hock, if desired
2 cubes chicken bouillon
1 teaspoon red pepper flakes

Rinse beans and pick out the yucky ones, then place in crockpot. Cover with water. Add garlic, chicken bouillon, red pepper flakes, and 1/2 pound of bacon or ham hock, if desired. Cook on low for about 3-4 hours. Re-season as needed; if beans are not tender, then cook additional time.

Drain liquid from beans, reserving about 1 cup liquid (aka pot likker). Mash beans. Heat about 3-4 tablespoons bacon grease on medium high. Stir mashed beans and enough pot likker until they are the consistency of pudding. It will take a lot of muscle work, let me tell ya. As you are smashing beans. Fry about 10-15 minutes until heated through and beans are thickened to your desired consistency. Serve.

Three Bean Chili
1 can black beans
1 can pinto beans
1 can kidney beans
1 can crushed tomatoes
2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
A pinch of sugar
Salt and pepper to taste

Dump everything into a pot (liquid and all), and cook on medium heat until thick and bubbly.

Broccoli
Look for broccoli with a deep, strong color - green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking.

Broccoli and Rice Casserole
This is Traci's recipe.

1 small onion, chopped fine
1 tablespoon Italian dressing
1 (10-oz.) package frozen chopped broccoli, cooked as directed
1 cup Minute Rice
1 can cream of chicken soup, undiluted
1/4 cup of water
1/2 cup Cheez Whiz
1/2 cup milk

Preheat oven to 350º. Sauté onion in Italian dressing until tender. Mix together cooked onion and remaining ingredients until well blended. Pour into greased casserole dish and bake, uncovered, for 30 to 40 minutes.

Broccoli Bake
1 can cream of broccoli soup
1/2 cup milk
1 teaspoon soy sauce
Dash pepper
1 bunch broccoli, cut up, cooked, and drained
1 can (2.8-oz.) French Fried Onions

Preheat oven to 325º. In shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions. Bake for 25 minutes or until hot; top with remaining onions and bake another 5 minutes.

Broccoli Casserole
2 bunches of fresh broccoli
1 can cream of mushroom soup
8 oz. sour cream
2 tablespoons onion flakes
1 cup (or more) shredded cheddar cheese
1 egg, slightly beaten
Salt, to taste
1 sleeve butter crackers
2 tablespoons butter

Preheat oven to 350º. Wash broccoli and cut florets into bite-sized pieces. Cut ½ inch off bottom of stalks and throw these away. Chop remainder of broccoli stalks into 1/4 inch pieces.

Put florets and chopped stalks into sauce pot with salted water and boil until fork tender. Drain well, and mash with fork.

Mix together everything except egg, crackers and butter. Taste and then adjust salt or onion flakes. When it tastes the way you like, stir in the beaten egg, and then place into greased 9x13” pan.

Cover with foil and bake for 45 minutes to an hour, or until center is bubbling and "set". Crush crackers, sprinkle on top, and dot with butter. Put this back into the over for 10 minutes longer.

Broccoli, Cheese, and Rice Casserole
2 bunches of fresh broccoli, cooked to fork-tender
1 cup uncooked rice, cooked according to package directions
1 can reduced fat cream of celery soup
1 medium onion, chopped
1/2 cup margarine
1½ cups shredded cheddar cheese

Preheat oven to 375º. Mix all ingredients in a 2 quart casserole dish sprayed with non-stick cooking spray. Bake 30-40 minutes until bubbly.

Brocc-o-roni
This is easy, cheap, and the kids like it. I add extra shredded cheese because those packages of mac-n-cheese are never cheesy enough.

1 package macaroni and cheese
1/4 cup margarine
1/2 cup shredded cheese
1/8 cup Parmesan cheese (optional)
Dash garlic salt (optional)
1 small package frozen, chopped broccoli, cooked until tender and then drained

Prepare mac-n-cheese according to package directions, using milk and margarine. Add shredded cheese and Parmesan, and garlic salt (if desired). Mix until cheese melts. Stir in drained broccoli. Serve immediately.

Cabbage
Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week.

Cabbage Rolls
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
Head of cabbage
2 tablespoons onions
1 cup cooked rice
1 egg
1 can tomato soup
1 can water

Steam cabbage and remove (use at least 8 leaves). Brown ground beef and onions, drain grease. Add salt and pepper and rice; mix. Add egg and mix well. Then put into cabbage leaves. Roll and hold together with toothpicks. Place in saucepan lined with cabbage. Mix 1 can tomato soup and 1 can water. Pour over cabbage rolls. Simmer 1 hour.

Stewed Cabbage
You can substitute 2 tablespoons of minced onion flakes for the chopped onion and bacon grease. If you do this, you won't need to deglaze the pan. Just add all ingredients and enough water to cover the cabbage into a medium sauce pan, and then simmer until tender.

In a medium sauce pan, sauté onion in bacon grease until slightly brown. Add 1/2 cup of water to pan and stir to deglaze pan.

Once pan is deglazed, add cabbage, bouillon, garlic powder, salt, pepper and enough water to cover the cabbage. Simmer until tender, about 20-30 minutes, and then re-season (if needed).

Stuffed Cabbage
1 pound chopped beef
1/4 cup rice
1 egg
1 onion, grated
1/4 teaspoon salt
10-12 cabbage leaves
1/4 cup vinegar
1/2 cup brown sugar
1 cup tomato sauce
Water to cover

Preheat oven to 400F.

Combine first 5 ingredients. Remove cabbage leaves and blanche for 2-3 minutes, drain, and cool. Cut heavy rib from back of cabbage leaf without cutting into leaf. Place ball of meat mixture in center of leaf, roll up, tucking ends securely. Place these together snugly into one layer in pan. Mix remaining ingredients and TASTE -- adjust with brown sugar or vinegar as desired.

Pour sauce over cabbage rolls and added enough water to cover. Cover tightly and cook over moderate heat 30 minutes. Reduce heat to 350F and simmer twenty minutes.

You may need to add more water during baking time, so don't get too interested in that magazine while you are cooking!

Corn
To choose the freshest corn, look for plump, firm ears with bright green, tightly wrapped husks. Avoid corn with dry, yellowing husks or visible mold. To store corn, keep it in the husk, loosely in a plastic bag, and in the refrigerator's crisper drawer. For longer storage, consider freezing corn on the cob or freezing cut kernels.

Corn Fritters
Makes about 24. Fry this in bacon grease if you have it.

2 to 3 ears corn
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1/3 cup milk
Oil

Husk corn; remove silks. With a sharp knife, cut kernels from cob; measure 1 1/2 cups.

In a medium bowl, stir together flour, baking powder and salt.

In small bowl, beat together egg yolks, milk and 1 tablespoon corn oil. Add milk mixture to flour mixture; stir until moistened. Stir in corn.

Beat egg whites with mixer at high speed until stiff peaks form; fold into corn mixture.

Pour 1 quart oil into a heavy 3 quart saucepan or fryer, filling no more than a third full. Heat over medium heat to 375 degrees.

Carefully add batter by tablespoonful, a few at a time. Fry, turning once, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep hot in a warm oven while frying remaining fritters. Serve hot.

Corn Sauté
1/2 cup sliced onion
1/4 cup sliced bell pepper (optional)
2 tablespoons bacon grease or oil
2 (17-oz.) cans kernel corn, drained
1/2 teaspoon basil
1 (17-oz.) can green beans, drained
Salt and pepper to taste

Sauté onion and pepper (if desired) in bacon grease for until tender. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.

Corn Fritters
2 to 3 ears corn
1 cup stirred all-purpose flour (spoon into measure and level)
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1/3 cup milk
corn oil

Husk corn; remove silks. With a sharp knife, cut kernels from cob; measure 1 1/2 cups. In a medium bowl, stir together flour, baking powder and salt. In small bowl, beat together egg yolks, milk and 1 tablespoon corn oil. Add to flour; stir until moistened. Stir in corn. Beat egg whites with mixer at high speed until stiff peaks form; fold into corn mixture. Pour 1 quart corn oil into a heavy 3 quart saucepan or fryer, filling no more than a third full. Heat over medium heat to 375 degrees. Carefully add batter by tablespoonful, a few at a time. Fry, turning once, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep hot in a warm oven while frying remaining fritters. Serve hot. Makes about 24.

Corn Sauté
1/2 cup sliced onion
1/3 cup melted butter or 2 tablespoons Italian dressing
2 (17-oz.) cans kernel corn, drained
2 teaspoons sugar
1/2 cup diced green pepper
1/2 teaspoon basil
1 (17-oz.) can green beans, drained
Salt and pepper to taste

Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.

Creamed Corn
8 to 10 ears of corn
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper (or more)
2 tablespoons bacon grease
1 tablespoon garlic powder
3 tablespoons minced onion flakes

Cut corn off cob and place in skillet. Using the back side of your knife, scrap the corn cobs to get all of the corn juice. Pour juice in skillet, along with the rest of the ingredients.

Simmer on low about 30 minutes. If the mixture gets dry, add some water - 1 tablespoon at a time.

Miscellaneous Veggies
This is a catch-all category for all vegetables.

Cheesy Vegetable Casserole
This is Traci's recipe.

1 32oz. Bag of Frozen Vegetables (I like to mix 2 different 16oz. bags)
1 cup of chopped onions
1 1/2 cup of shredded cheddar cheese
1/2 cup mayonnaise
1 - 2 tablespoons mustard (whatever variety you like)
Salt & pepper to taste
1 sleeve Ritz crackers, crushed
1/4 cup melted butter

Preheat oven to 350º. Make topping by mixing together crackers and melted butter; set aside.

Cook frozen vegetables on stove until tender and then drain. Pour into greased 9x13" casserole dish and mix with everything except topping. Add topping and put into oven at 350º for approximately 30 minutes or until bubbly and brown.

Eggplant Parmesan
2 large eggplants
Salt
1 box Italian seasoned bread crumbs (I use Panko)
1 medium jar spaghetti sauce
3 cups mozzarella, shredded
1 cup grated Parmesan cheese
2 eggs, beaten (more if needed)
1/2 cup milk
Oil

Slice eggplant into 1/4" to 1/2" slices - peel it if skin is thick. Sprinkle both sides of eggplant slices lightly with salt and lay out on a rack over a cookie sheet (or on several layers paper towels). Let the eggplant slices sit and release moisture for at least 45 minutes, but it’s best to let it sit 1-2 hours.

Pat slices dry. Mix together eggs and milk to make egg wash. Heat 1/4 cup oil over medium heat. Dip each slice of eggplant in egg wash, dredge with bread crumbs, and then place in heated oil. Fry 3-4 slices at a time - don't crowd the skillet.

While eggplant is frying, preheat oven to 350F. In a 9x13-inch pan, spread a thin layer of spaghetti sauce on bottom. Mix together mozzarella and Parmesan cheeses.

Fry eggplant 3-5 minutes on each side, or until golden brown. Occasionally wipe the burned breadcrumbs out of the skillet, return the skillet to heat, add another 1/4 cup of oil, and continue frying. As you take the eggplant out of the skillet, place it in the pan, and top each slice with a small spoonful of spaghetti sauce and small pinch of cheese. Overlap and then layer the slices.

When all the eggplant is in the pan, sprinkle remaining cheese over top. Cover pan with foil, and bake 20-30 minutes, or until eggplant is tender and cheese is melted.

Mushrooms
Look for mushrooms that are firm and evenly colored with tightly closed caps. If all the gills are showing, the mushrooms are past their prime. Avoid specimens that are broken, damaged or have soft spots or a dark-tinged surface. Fresh mushrooms should be stored with cool air circulating around them. Mushrooms should never be soaked because they absorb water and will become mushy.

Baked Mushroom Rice
1/4 cup butter, melted
1 cup long-grain rice, uncooked
1 can condensed chicken broth, undiluted
1 can condensed French onion soup, undiluted
1 (2 1/2 oz.) jar/can sliced mushrooms, drained

Preheat oven to 350º. Combine all ingredients in an ungreased 2-quart baking dish. Cover and bake for 1 hour.

Mushroom Rice
I made this recipe up one night when I had lots of mushrooms and rice.

1 package fresh sliced mushrooms
1/2 onion, sliced
2 tablespoons butter
1/2 tablespoon garlic salt
1 cup minute rice
1/2 white wine
1 cup chicken broth

Sauté mushrooms and onions in butter, wine, and garlic salt until done and liquid has reduced by half. Follow package directions for rice substituting chicken broth for water. Add mushroom mixture to rice, and serve.

Sautéed Mushrooms
This is perfect to serve with steak or over mashed potatoes. To thicken, dissolve 2 tablespoons cornstarch into 2 tablespoons water, and stir into mushrooms.

2 cups sliced fresh mushrooms
1/2 medium onion, sliced
1/2 cup chicken broth
2 teaspoons minced garlic
2 tablespoons butter
1/4 cup teriyaki sauce
Salt, pepper

Over medium heat, sauté onion in butter until it is caramelized. Add in garlic, mushrooms, broth, and teriyaki.

Simmer until mushrooms become tender and liquid is reduced by half - about 15-20 minutes. Season with salt and pepper.

Okra
When buying fresh okra look for firm, brightly colored pods under 4 inches long. Avoid those that are dull in color, limp or blemished. Refrigerate okra in a plastic bag for up to 3 days.

Dilled Okra
3 pound young okra (4-inches long)
4 cups water
2 cups 5% acid strength cider
Vinegar
1/2 cup canning-pickling salt
3 teaspoons celery salt
6 cloves garlic
6 heads dill

Wash and pierce each okra with fork; do not stem or slice. Combine water, vinegar and salt in 3 quart saucepan; bring to boil. Place 1/2 teaspoon celery seed, 1 clove garlic and 1 head dill into each of 6 sterilized hot pint jars. Pack okra lengthwise into jars. Pour boiling brine over okra, filling to within 1/4-inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and let cool out of draft. Makes 6 pints. Note: Let stand 3 to 4 weeks before using to let flavors blend.

Fried Okra
This is a family favorite. It's best fried in half oil and half bacon grease.

Heat oil in skillet.

Mix together cornmeal, flour, Parmesan cheese, salt, pepper, and garlic powder in a medium bowl. Dredge okra in cornmeal mixture, and then fry in oil until golden brown. Drain on paper towels.

Stewed Okra
This reminds me of snot soup.

1 cup fresh okra
1 medium onion
1/4 cup oil
3 tomatoes, chopped
1 tablespoon sugar
1 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon pepper

Slice okra; cook in boiling salted water for 10 minutes. Drain well and set aside. Sauté onion in oil. Add tomatoes after peeled and quartered; cook over medium heat 5 minutes. Stir in okra, sugar, flour, salt and pepper. Cook over low heat for 5 to 8 minutes or until okra is tender. Makes 4 servings.

Onion
When buying onions, choose those that are heavy for their size with dry, papery skins with no signs of spotting or moistness. Avoid onions with soft spots. Store in a cool, dry place with good air circulation for up to 2 months (depending on their condition when purchased). Once cut, an onion should be tightly wrapped, refrigerated and used within 4 days.

Baked Onion Soup
Click HERE for this recipe.

Onion Rice Casserole
1 (4-oz.) can mushroom bits and pieces, drained (save the liquid)
1 onion, chopped
1 stick butter or margarine
1 1/4 cups uncooked rice (not Minute rice)
2 cans Campbell's onion soup

Sauté the drained mushrooms, chopped onion and butter or margarine. You may prefer to use a small onion if you want a mild dish. Put the rice and sautéed onion and mushrooms into a casserole dish. Pour the leftover mushroom liquid and canned onion soup over the rice. If you want a milder dish you might prefer using one can of onion soup and one can of chicken broth. Bake for one hour at 350 degrees.

Onion Soup
Click HERE for this recipe.

Peppers
Choose peppers that are firm, have a richly colored shiny skin and that are heavy for their size. Avoid those that are limp, shriveled or that have soft or bruised spots. Store peppers in a plastic bag in the refrigerator for up to a week. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

Fried Banana Pepper Crisps
1 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon chili powder
1 cup milk
12 sweet banana peppers

Combine flour, salt, baking powder, chili powder and milk. Stir to make a batter. Wash, core and cut peppers into halves. Coat peppers evenly with batter and fry in deep fat until golden brown. Remove and drain on paper towel.

Jalapeno Poppers
8 oz of cream cheese, softened
1 1/2 cups shredded cheddar cheese
3 eggs
Bread crumbs
As many Jalapeno peppers you want
Vegetable oil

Combine cream cheese and cheddar cheese in a bowl. If you want really hot poppers, roll the peppers between your hands before taking the seeds out, this will bring the hot out of the seeds. But this is only if you like REALLY hot poppers! Take the seeds out of the peppers and slice down one side of pepper. Stuff the peppers with the cheese mixture. Beat eggs and then dip stuffed peppers in egg. Coat pepper in breadcrumbs. Gently place popper in heated vegetable oil until breadcrumbs are lightly browned.

Meme’s Pickled Banana Peppers
Sliced banana peppers
1/2 cup salt
2 cups vinegar
1 cup sugar

Sprinkle salt over peppers, cover with iced water, and let set for 3 hours.

Rinse peppers with water, then combine peppers with the vinegar and sugar in medium sauce pan. Simmer 5 minutes, place in jar and seal.

Stuffed Peppers
1 pound ground beef, browned and drained well
5 or 6 medium bell peppers
2 cups rice
1 envelope French onion soup mix
1 tablespoon Teriyaki sauce
2 small cans tomato sauce
1 egg, slightly beaten
Salt to taste

Preheat oven to 350º.

Cook rice according to package directions, adding the French onion soup in before cooking the rice.

Bring a pot of water to boil. Wash and clean out inside of peppers and blanche for 3 minutes in the boiling water. Season cooked rice with Teriyaki and salt to taste. Mix together 1 can tomato sauce, meat, rice, and seasonings. When you are happy with the flavor, stir in egg and stuff each pepper taking care not to stuff too dense. Top the peppers with the remaining can of tomato sauce.

Place stuffed peppers into 9x13-inch pan, add enough water so there's a little less than a half an inch on the bottom; cover and let bake at 350? for one hour.

Potaters
Potatoes should be firm and blemish-free. New potatoes may be missing some of their skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge indicative of prolonged light exposure can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become quite sweet and to turn dark when cooked. Warm temperatures encourage sprouting and shriveling.

Ashley’s Chunky Tater Soup
Click HERE for this recipe.

Cream of Potato Soup
Click HERE for this recipe.

Dale Farmer's Potatoes
6 or so potatoes
¼ cup pepper sauce
3-4 chicken bouillon cubes
1/3 cup butter or margarine
Paprika
Salt

Preheat oven to 375F.

Peel potatoes and cut into bite-sized pieces. Boil with bouillon until just barely tender. Drain.

Toss together with butter and salt (to taste), then pepper sauce and place into greased 9x13" dish. Sprinkle with paprika. Bake for about 15-20 minutes until fork-tender.

Mashed Potato Casserole
8 large baking potatoes
8 oz. cream cheese
1 cup sour cream
2 teaspoon garlic salt
1 tablespoon finely chopped parsley
1/2 teaspoon white pepper
4 tablespoons butter or margarine

Cook potatoes until tender, about 40 minutes. Drain and mash well. With an electric mixer, beat together cream cheese and sour cream, then gradually beat into mashed potatoes. Beat in garlic salt, parsley, and pepper. Turn mixture into buttered, shallow 3 to 4-quart casserole. Dot with butter or margarine. Sprinkle lightly with paprika. Bake in a 400 degree oven for 50 to 60 minutes, or until hot throughout. Serves 12-15.

Memaw's Potatoes
My mom-in-law, Genevieve, gave me this recipe.

4 medium baking potatoes
1/4 cup vegetable oil
1 tablespoon Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper

Preheat oven to 375º. Scrub potatoes and cut into 1/8-inch wedges. Place potato wedges slightly overlapping in a 13x9-inch baking dish. Combine remaining ingredients, stirring well. Brush potatoes with half of the mixture. Bake uncovered for 45 minutes, basting occasionally with remaining oil mixture.

Onion-Roasted Taters
I got this recipe from the back of a Lipton® Onion Soup Mix box. I modified it a bit because I burned a good bit of the potatoes and I didn’t like the hard texture of the onions. This serves four.

1/4 cup water
4 medium potatoes, cut into large chunks (about 2 pounds)
1 package instant onion soup mix
1/2 stick melted margarine/butter, or 1/3 cup vegetable oil

Preheat oven to 350º. In small bowl, mix together melted butter (or oil) to soup mix. In 9x13” baking dish, toss together the soup mixture and spread into even layer. Cook, uncovered for 15 minutes, add water, and then stir potatoes. Cover with foil and bake for another 15-20 minutes or until taters are tender. Uncover and bake to crisp up potatoes for about 10-15 minutes.

Potato Bake
4 or 5 slices bacon, sliced
2 tablespoons minced onion
3 or 4 medium baking potatoes, cut into 1/4-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whipping cream
1/4 cup chicken broth

Preheat oven to 350º. Cook bacon and onion in a small amount of butter in a heavy skillet until done. Drain on paper towels. Place potatoes in a lightly greased baking dish. Mix last four ingredients and pour over potatoes. Top with bacon mixture. Cover and bake for 45 minutes or until potatoes are tender.

Potato (Hash Brown) Casserole
This is a classic and has become a family favorite; you can use any kind (and amount) of cheese you like. It is great to take to covered dish thingies.

2 pound bag frozen shredded hash browns, thawed
1 can cream of chicken soup
1½ cups sour cream
2½ tablespoons onion flakes
2½ cups shredded sharp cheddar cheese
Salt and pepper to taste

Topping
6 tablespoons (3/4 stick) margarine, melted
1 sleeve Ritz crackers, crushed

Preheat oven to 350F. Mix soup, sour cream, cheese, salt, pepper and onion. Stir in hash browns.

Grease 9x13-inch pan and pour potato mixture into pan. Spread crackers on top of taters, then drizzle on melted margarine.

Cover and bake for 45-60 minutes or until potatoes are tender.

Potatoes Au Gratin
6 tbsp butter
1 small onion, finely chopped (1/3 cup)
3 tbsp all-purpose flour
1 tsp salt
¼ tsp pepper
2 ½ to 2 ¾ cups milk
6 medium peeled potatoes, thinly sliced
1 ½ to 2 cups shredded cheddar cheese (or more!)

Preheat oven to 350F. Grease 9x13" dish.

In a medium saucepan, we're going to make a roux; melt 3 tbsp of the butter. Sauté onion in butter until tender. Stir in flour, salt and pepper. Cook stirring constantly, until smooth and bubbly, about 5 minutes. Slowly whisk in milk. Simmer until thick-ish - it coats the back of the spoon well. Stir constantly! Remove from heat and stir in cheese until it melts.

Spread potatoes in prepared pan, then pour cheese sauce over taters. Cut remaining 3 tablespoons of butter into small pieces and sprinkle over potatoes.

Cover and bake 30 minutes. Uncover; bake 1 hour to 1 hour and 10 minutes until potatoes are tender. Let stand 5 to 10 minutes before serving.

Potato Skins
3 or 4 baked potatoes, quartered lengthwise
Shredded cheese
Finely chopped green onions
Cooked, crumbled bacon
Sour Cream
Salt

Preheat oven to 350º. Remove 3/4 tater guts from baked taters and reserve for future recipe (yeah, right). Place taters on cookie sheet skin side down and sprinkle with salt and cheese. Bake until cheese is melted. Sprinkle with onions and bacon. Serve with sour cream.

Potato Soufflé
Mashed potatoes fresh or frozen type (hey! Use the leftovers from the Potato Skins recipe!)
3 oz. package of cream cheese
1 egg
Salt and pepper to taste
1 small onion, finely chopped
Shredded cheddar cheese, optional

Preheat oven to 350º. Grease casserole dish with non-stick cooking spray. Mix all ingredients together. Bake for 45 minutes. Right before serving, sprinkle cheese on top, if desired.

Quick Turkey Potato Salad
3/4 cup mayonnaise
1 small onion, chopped
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1 1/2 pounds new potatoes, quartered (about 4 1/2 cups)
1/4 cup water
1/2 pound turkey breast, cubed
1/2 medium cucumber, coarsely chopped
1/2 red bell pepper, cut into strips

In large bowl, stir together mayonnaise, onion, mustard, and pepper; set aside. Combine potatoes and water in 2 quart glass casserole; cover. Nuke on HIGH for 11 to 13 minutes or until tender, stirring after 6 minutes. Drain. (People really use microwaves to cook potatoes like this? Amazing. Personally, I'm a pot-on-the-stove person.) Stir potatoes and remaining ingredients into mayonnaise mixture. Chill.

Ranch Taters
5-6 medium sized potatoes
3-4 cubes chicken bouillon
1 packet powdered Hidden Valley Ranch (HVR) Mix
2 teaspoons onion flakes
1/3 cup melted margarine or butter or softened butter or margarine
Paprika

Preheat oven to 350F.

Scrub potatoes, cut off bad spots, and quarter. Place taters in large mixing bowl and toss with butter, onion flakes, and dip mix.

Spray 9- by 13-inch pan with cooking spray and put in potatoes. Bake uncovered for 30 minutes or until lightly browned and tender.

Skewered Grilled Potatoes
2 pounds red potatoes, quartered
1/2 cup water
1/2 cup mayonnaise
1/4 cup chicken broth
2 teaspoons dried oregano leaves, crushed
1 teaspoon garlic powder
1/3 teaspoon onion powder (yes, they make this stuff)

Place potatoes and water in 2-quart casserole dish; cover. Microwave on HIGH for 12 to 15 minutes, stirring after 8 minutes. Drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving mayonnaise mixture. Arrange potatoes on skewers. Grill, covered, for 4 minutes. Rotate skewers; brush with reserved mayonnaise mixture. Continue grilling 4 minutes.

Stewed Potatoes
Potatoes (1 to 2 for each person)
Chicken bouillon (1 cube for every 4 potatoes)
Garlic
Butter or margarine
Minced onion flakes
2-3 tablespoons Teriyaki sauce (optional)

Peel and slice the potatoes. Boil them in water with the rest of the ingredients until tender and then spice them up as you please.

Spinach
If using fresh, choose deep green crisp leaves.

Greek Spinach Squares
10 oz. fresh spinach
1 cup liquid egg substitute
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup crumbled Feta cheese
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 teaspoons dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound frozen phyllo dough, thawed
1 cup melted margarine

Coarsely chop, wash and drain spinach; discard stems. Cook in Dutch oven or skillet in no added water, only water that clings to leaves, covered, for 3 to 5 minutes; drain well. Combine spinach with egg substitute, cheeses, onions, parsley, dill weed, salt and pepper; set aside. Trim phyllo dough sheets to fit a 13 x 9-inch pan. Brush 7 sheets, one at a time, with margarine and layer in pan. Spoon half of spinach mixture over dough. Repeat, making another 7 sheet layer of dough and spread remaining spinach mixture over it. Repeat layering with melted margarine and last of the dough sheets. Cut through top layer of phyllo sheets, but not bottom, making squares. Bake at 350 degrees for 1 hour or until golden brown. Cool slightly. Cut rest of way through for serving. Makes 50 (2 inch) squares.

Green Rice
I came up with this when I had a bunch of leftover rice - it's a great side item. To all you Yankees, you can substitute oil for bacon grease.

2 cups chicken broth
1 to 1 1/2 teaspoons garlic powder
1 cup uncooked regular rice
2 tablespoons melted butter
1 small package frozen chopped spinach, thawed and drained, or large pkg. fresh baby spinach
3 tablespoons and 2 tablespoons bacon grease, separated
2 cubes chicken bouillon
2 tablespoons onion flakes
1/4 cup water
3/4 cup grated Parmesan cheese

Add spinach, bacon grease, chicken bouillon, onion flakes, and water to medium saucepan. Simmer on low while you get the rice done.

In a medium saucepan, heat 2 tablespoons bacon grease and add rice. Sauté rice until slightly brown.

Add broth and garlic powder to fried rice; bring to a boil. Reduce heat to low. Cover and cook until rice is tender, 15 to 20 minutes.

Add butter and spinach mixture to rice; mix well. Sprinkle with cheese. Cover and cook 2 minutes or until thoroughly heated.

Spanakopita
2 pound frozen spinach, thawed and drained well
1 pound cottage cheese
1 pound Feta cheese
1/4 pound Blue cheese
4 eggs, slightly beaten
1 small chopped onion
2 tablespoons olive oil
1/2 pound butter plus 1 stick margarine
salt and pepper
16 phyllo sheets

Squeeze spinach to remove water. Crumble the Feta and the Blue cheese and mix with the cottage cheese. Add the salt and pepper to taste. Combine the eggs, olive oil and onion and mix with the spinach. Combine the spinach and cheese mixtures. Boil the butter and remove salt on top. Butter a large pan, add 8 sheets of phyllo, buttering each. Add spinach mixture and cover with rest of the phyllo, buttering each one, especially the last three top ones. Cut in squares or diamonds. Bake in a 350 degrees oven for forty-five minutes.

Spinach Bake
1/2 cup ricotta cheese
1 tablespoon minced onions
2 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard or 1 teaspoon Dijon style mustard
1/4 teaspoon ground nutmeg
1 package (10-oz.) frozen chopped spinach, cooked, drained and pressed
Pimientos

In a medium bowl, beat together all ingredients except spinach. Lay spinach in bottom of greased 1 1/2-quart casserole or baking dish. Pour mixed ingredients on top of spinach. Bake in a pre-heated 350º oven about 30 to 35 minutes until knife inserted near center comes out clean. Garnish with pimientos.

Spinach Balls
2 package frozen chopped spinach
4 eggs, beaten
1 cup Pepperidge Farm herb stuffing
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 medium onion, chopped
3/4 cup margarine, melted

Mix all ingredients, except spinach in bowl. Parboil spinach; drain on paper towel. Add dry spinach; mix very well. Roll mixture into balls the size of walnuts. Place in a container or on cookie sheet; freeze until ready to bake. Bake frozen at 350 degrees on a cookie sheet for 15 to 20 minutes. Makes approximately 36 to 40 spinach balls. Great to keep in the freezer in case unexpected guests drop in!

Squash
Squash varies widely in size, shape and color. Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content, a mild flavor and doesn't require long cooking. Winter squash have hard, thick skins and seeds. The flesh is firmer than that of summer squash and therefore requires longer cooking.

Squash Casserole
2 cups chopped yellow squash, boiled to fork tender
1 can cream of mushroom soup
8 oz. sour cream
2 tablespoons onion flakes
1 cup (or more) shredded cheddar cheese
1 egg, slightly beaten
Salt, to taste
1 sleeve butter crackers
2 tablespoons butter

Preheat oven to 350º.

Mix together everything except egg, crackers and butter. Taste and then adjust salt or onion flakes. When it tastes the way you like, stir in the beaten egg, and then place into greased 9x13" pan.

Cover with foil and bake for 45 minutes to an hour, or until center is bubbling and "set". Crush crackers, sprinkle on top, and dot with butter. Put this back into the over for 10 minutes longer.

Fried Squash
Squash or zucchini, sliced to about 1/8" thick
3/4 cup Oil
1/4 cup bacon grease

Dry Ingredients:
1 cup cornmeal
1/4 cup self-rising flour
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper

Wet Ingredients:
Slightly beaten egg
2 tablespoons milk
Salt and pepper

Heat oil and bacon grease in a skillet.

Whisk together dry ingredients in a medium sized bowl and set aside. Combine wet ingredients in a medium sized bowl.

Dip squash slices in egg wash, and then dredge in cornmeal mixture. Immediately drop into skillet and fry until golden brown. Drain on paper towels, salt and eat.

Sweet Potatoes
When buying fresh sweet potatoes choose those that are small- to medium-sized with smooth, unbruised skins. Sweet potatoes don't store well unless the environment is just right, which is dry, dark and around 55°F. Under perfect conditions they can be stored for 3 to 4 weeks. Otherwise, store in a cool, dark place and use within a week of purchase.

Candied Sweet Potatoes
6 medium size sweet potatoes
1 1/2 cups firmly packed brown sugar
3 tablespoons water
3 tablespoons cinnamon
3 tablespoons butter

Boil potatoes until tender; drain. Cool and peel. Halve and arrange in shallow dish. Combine sugar, water and cinnamon in small pan. Boil. Cook until sugar dissolves. Add butter. Blend. Pour over potatoes. Bake at 350 degrees for 15 minutes. Makes 6 servings.

Sweet Potato Casserole
5-6 medium sweet potatoes, baked, or 2 15-oz. cans of sweet potatoes
1/2 cup sugar
1/2 cup light brown sugar
2 eggs, beaten
1/2 cup evaporated (Pet) milk
1 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/3 cup butter, softened
1/4 teaspoon salt
Ingredients for Streusel Topping recipe under "Miscellaneous Sweet Things" page.

Preheat oven to 350F and grease a 9x13-inch casserole dish. Mix all ingredients and pour into prepared dish.

If you are using the streusel topping, sprinkle topping on top of casserole. Cover and bake 20 minutes, then uncover and bake an additional 15-30 minutes, until center is set. If topping begins to get too brown, lay foil loosely over top.

Sassafras
Got a hankerin' for some sassafras? Try these recipes and don't forget that you can freeze and reuse the roots several times.

Quarreling Recipe
1 root of sassafras
1 quart water

Take 1 root of sassafras and boil in 1 quart of water for 20-30 minutes. Put in a bottle and when your hubby comes home to quarrel with you, fill your mouth full and hold it until he goes away. Granny said it was a "sure cure."

Sassafras Jelly
Sassafras roots
1 package powdered pectin
3 cups honey
2 tablespoons sassafras root bark, ground fine

Boil sassafras roots for 30 minutes and then strain. Measure 2 cups of the sassafras tea into a large saucepan. Add pectin and just barely bring to a boil. Add honey and sassafras root bark that has been grated to a fine powder. Simmer for 6 minutes. Put into sterilized glasses. For pints, process them in a boiling water bath for 10 minutes, and for half-pints, process in a boiling water bath for 5 minutes.

Sassafras Tea
Sassafras roots
Water
Sugar

When you get the roots of the sassafras tree, scrub them careful not to wash away the root bark. Granny used to say that the small roots had better and fresher sap than the large roots. Put water into a pan and let the water boil. When the water comes to a boil, add the roots. Boil. I usually boil until the liquid is a deep reddish brown. The darker the liquid is, the stronger the flavor. Remove from heat. Put a coffee filter in a metal strainer and pour liquid through this into a pitcher, add enough sugar to your liking and serve hot or cold. I like mine icy cold.

Sassafras Candy
This candy can be made year-round, either by using stored roots in the freezer or by going out and digging a fresh supply of roots. The key to making an intense-flavored sassafras candy is to add the root pieces near the end of the process rather than at the beginning, because the flavor in the oil will cook off.

2 cups sassafras root pieces or bark (i.e., enough roots to yield at least 1/2 cup of pulverized bark peeled from the roots)
2 cups water
2 cups sugar
1 1/4 cups light corn syrup
1 tablespoons butter
1 well-buttered large glass baking dish or cookie sheet, with a rim of 1/2 inch or more

Lightly scrub roots in cold water to remove any residual dirt, then peel the bark off the root pieces with a knife or carrot peeler. Bring the water to a low boil and (optional: throw the peeled roots in and simmer them for awhile to give the water a little preliminary flavor and color boost).

In the meantime, put the peeled root bark in a food processor and pulverize it until the root is ground up quite fine. You should have at least 1/2 cup of pulverized bark pieces when you're done (less will result in a less intense flavor in the candy).

Pull out root pieces (if any) from the simmering water and add the remaining ingredients to the liquid. Boil at high temperature and get a candy thermometer ready. When the boiling liquid approaches a temperature of between 290-300 degrees, stir in the pulverized root bark and mix well. The mixture will sizzle and drop in temperature about 20-30 degrees as the moisture in the root bark boils off.

When the temperature of the mixture gets back up to between 300-310 degrees (the "hard crack" stage), remove from the heat and then pour it out into the baking dish or cookie sheet and spread evenly. As the candy begins to solidify, you may want to score its surface with a knife to help you break it into uniform pieces later. Store whatever you don't eat right away in tightly sealed glass jars in a cool place, and it should retain its flavor and hardness for a year or so.

Tomatoes
Look for plump, heavy tomatoes with smooth skins. They should be free of bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes do not affect flavor.

Fried Green Tomatoes
Green tomatoes, sliced thin
Corn meal and a touch of flour seasoned to taste with Parmesan cheese, salt, pepper, and garlic powder
Slightly beaten egg
2 tablespoons milk
Dash garlic salt
Dash pepper
Oil

Make the egg wash by combining egg, milk, garlic salt, and pepper. Dunk sliced tomatoes in egg wash, then dredge with corn meal mixture. Fry in oil until golden brown. Drain on paper towels and eat.

Zucchini
This stuff grows like wild, that is, unless you have big rats in your garden.

Fried Zucchini
Zucchini, sliced in 1/4" thick pieces
1 cup cornmeal
1/4 cup flour
1 tablespoon Parmesan cheese
1/2 teaspoon Salt
1/4 teaspoon Pepper
Garlic powder
1 egg, beaten
1/4 cup milk or water
Oil or bacon grease

Heat oil in skillet.

Mix together cornmeal, flour, Parmesan cheese, salt, pepper, and garlic powder in a medium bowl. In another medium sized bowl, mix together milk and egg to make an egg wash. Dip zucchini slices in egg wash and then dredge in cornmeal mixture. Fry in oil until golden brown. Drain on paper towels and eat. Burp.

Zucchini Crisps
1 egg, lightly beaten
2 tbps onion flakes
3/4 tsp garlic salt
1/4 tsp paprika
2 tbsp Parmesan Cheese
1/4 cup soft bread crumbs
Cooking spray
2 medium zucchini

Preheat oven to 450º. Combine egg, onion, mustard, and spices (except paprika); set aside. Cut each zucchini crosswise into 12 slices and dip in egg mixture. Combine breadcrumbs and paprika; dredge zucchini in breadcrumb mixture, and coat with cooking spray. Bake for 5 minutes or until browned; serve immediately.

Zucchini Parmesan
Tomato sauce
Fresh zucchini, unpeeled, sliced into sticks
Seasoned breadcrumbs
Parmesan or Romano cheese
Mozzarella cheese, shredded

Line the bottom of baking pan with half inch of tomato sauce. Arrange the zucchini slices on top of the sauce, side by side, or however they fit. Sprinkle mozzarella between slices and repeat with grated cheese. Sprinkle breadcrumbs generously on top and between zucchini slices. Cover pan with aluminum foil and bake until zucchini is tender, then top with additional mozzarella cheese and continue to bake until mozzarella is melted. Serve with additional tomato sauce and grated cheese.

Zucchini Soup
Click HERE for recipe.

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