Posh Squash

Here is a great recipe for that fresh summer squash straight from the Farmer's Market. Yum!


Posh Squash

2 lbs yellow squash, sliced (about 3 medium squash)
2 eggs, beaten
1 c mayonnaise (I used olive-oil based as usual)
1 c grated Parmesan cheese (I used cheddar instead)
1 small onion, chopped
1 t salt
1/2 t pepper
1/2 c bread crumbs
1 T margarine or butter, melted

Cook squash 10-15 mins or until tender. Drain and slightly cool. To eggs, add all ingredients except butter and crumbs. Stir to blend. Stir in squash. Pour into 1 1/2 qt dish. Combine crumbs and butter and sprinkle on top. Bake at 350 for 30 mins.

Note: I did not add the breadcrumb/butter mixture, and it was still great. Enjoy!

New Orleans Shrimp Salad

While browsing through my cookbook given to me when I joined the Jr. League of Charlotte, I came across this recipe. I can't wait to make this! It seems absolutely perfect for summer! I'm definitely going to make some while on hiatus at Holden Beach in a few weeks.


New Orleans Shrimp Salad

2 1/2 lbs clean, cooked shrimp
1/3 c olive oil
3 T vinegar
1 T paprika
1/2 t white pepper
2 T mustard
1/2 c finely chopped celery
2 T finely chopped onion
1 t parsley

Combine all ingredients except shrimp, mixing well. Add shrimp, blending thoroughly. Marinate all day. Serve on lettuce or as hors d'oerve with toothpicks.

Easy Dips

I'm making these dips as appetizers for the poker game Barry is hosting tonight. Both are super easy and are sure to be delish!


Hot Cheese & Onion Dip

1 c mayonnaise (I used the olive oil based mayo)
1 c chopped Vidalia onion
1 c shredded cheddar cheese
4 drops hot pepper sauce (I used a little more for an extra kick)

Mix all ingredients together and bake 20 minutes at 350. Serve warm with crackers or tortilla chips.


Salsa Dip

1 8 oz block cream cheese
1 jar salsa
1 c shredded Mexican cheese

Layer above ingredients in a round dish in the order listed. Cook in the microwave about 5 minutes or until bubbly. Serve with tortilla chips.

Peach Cobbler

Another southern girl staple--perfect for summertime! I halved the recipe and added some fresh blackberries. So yummy!

Peach Cobbler

6 c fresh peaches

1/2 stick margarine

1 c sugar

3/4 c self-rising flour

3/4 c milk

Melt butter in a 2 qt. oblong dish. Add peaches. Mix sugar, flour and milk and pour over fruit. Bake at 300 degrees for 1 1/2 hours.

Marinated Vegetable Salad

Wow! I just noticed that it has been a month since my last post. I have been super-busy, but I will try to do better going forward. This recipe was on the menu for Branner's christening, and it is great. It's the perfect side to take to a cookout or have at a luncheon.

Marinated Vegetable Salad

Marinade:

3/4 c cider vinegar
1/2 c vegetable oil (I used olive oil, and it worked fine)
1 c sugar
1 t salt
1 t pepper
1 T water

Mix well and set aside for sugar to dissolve. Stir well again before adding vegetables.

1 sm jar chopped pimientos, drained
1 c spring onions, sliced thinly, including some tops
1 c chopped celery
1 chopped green or yellow bell pepper
1 14.5 oz can white shoepeg corn, drained
1 14.5 oz can French green beans, drained
1 8 oz can French green beans, drained

Mix veggies gently into marinade and chill well before serving. Yield: 8-10.