FRIED GREEN TOMATOES

My husband is such a HUGE fan of FRIED GREEN TOMATOES.  Me.....not so much, but I do like fried squash! This recipe you can use for both.  My husband and I have tried several different batters for this, and just never could find one we truly liked...until now!  This recipe uses seasoned fish breading.  The great thing about this is, they have so many varieties to choose from!  Wheather you like spicy, medium, or mild, you can probably find a breading you like.  Try this out and see what you think!

Green tomatoes or Yellow squash
eggs
flour
fish breading
olive oil
butter
3 shallow dishes ( I use glass pie plates)

First set up a breading station.  Beat 2-3 eggs in one of the  shallow dishes.  In the next dish put the flour, and the last dish, the breading.  Heat enough olive oil in a frying pan; add butter.  Slice tomatoes and/or squash about 1/4 to 1/2 inch thick.  Dip
tomatoes/squash into egg, then into flour, back into egg, and lastly into the breading.  Place slices into hot grease, and fry 2-3 minutes on each side, or until lightly browned.  Drain on paper towels and serve hot.

PICNIC TIME!

Browsing through an old Taste of Home cookbook, I found this yummy sounding corn salad. I immediately thought of summer, picnics, and family get-togethers! This salad uses vegetable oil instead of mayo or salad dressing, so is safe outdoors in the heat. I have not tried this recipe yet, but the ingredients will definitely be on my weekly grocery list! Enjoy!

Corn Medley Salad:
(Taste of Home/The Best of Country Cooking 2005)

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) whole baby corn, rinsed, drained, and halved
1 can (11 oz) yellow and white whole kernel corn, drained
1 can (11 oz) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4-5 celery ribs, sliced

In a small saucepan, combine the sugar, vinegar, and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion, and celery. Add dressing and toss to coat. Cover and refrigerate overnight. Stir well. Serve with a slotted spoon. Yield 10-12 servings.

HAMBURGER STROGANOFF

This is a recipe my Mom always made, with a couple of additions. It has now become a favorite of my family. Hope you enjoy!

Hamburger Stroganoff:

1 1/2 - 2lbs ground beef

1/2 cup chopped onion

2 cans cream of mushroom soup

8oz sour cream

1 small can sliced mushrooms (I use sliced fresh mushrooms, about 1/2 cup.)

1/2 tsp minced garlic

2-3 cups egg noodles, cooked

french fried onions

Brown ground beef in a large skillet. Drain; return to skillet. Add mushroom soup, sour cream, mushrooms, garlic, and egg noodles. Simmer on low heat for about 10 minutes stirring occasionally. Top with fried onions, serve immediately.

THE NEW DECK!!

Here are the latest pics of our new deck! It is almost finished. The steps are built, but because of rain, we were delayed on pouring concrete to set the posts. The metal awning is on order, and will be here some time next week. Eventually, we are going to put lattice around the bottom, and make a flower bed across the front side (that is, if the dogs cooperate! LOL!). I hope you enjoy the pics, and I will post more when the awning goes up!

YUMMY RECIPES FROM BETTY CROCKER

While sifting through all of the emails that have piled up the last 2 weeks, I found this one from BETTY CROCKER. It has several pasta salad recipes, chicken recipes, and a yummy sounding KEY LIME CUPCAKE recipe made from a boxed cake mix! Here is the link....I hope you enjoy! :)

http://recp.mkt32.net/servlet/MailView?m=4474576&r=NDAyMDM0OTYyNgS2&j=MTU4OTIzNDYwIAS2&mt=1

MY DAD

I guess some of you are wondering what happened to me? Well, on May 29, my Dad passed away. It was very sudden and unexpected. Until now, I just couldn't find the words to post. I promise I will be back with more yummy recipes, and an update on my garden and the new deck! I know my Dad would want me to get on with life and enjoy every minute of it. I have comfort in knowing he is in Heaven smiling down on us.

CHICKEN, BROCCOLI, & RICE CASSEROLE

The other night, I needed to make something quick for supper, and remembered I had some leftover CROCKPOT ROASTED CHICKEN in the freezer. I decided to make a casserole out of it, but couldn't find a recipe that I had all the ingredients for, or that sounded like something we would eat. I remembered seeing a casserole chart on southernplate.com that helps you to make up your own casserole. So this is what I came up with, from the help of the chart, and a little bit of tweaking from me! Oh, and here is the link for the casserole chart from southernplate.com.

http://www.southernplate.com/2008/09/southern-plates-handy-dandy-casserole.html

Chicken Broccoli, & Rice Casserole:

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk or chicken broth
1 cup shredded colby jack cheese (or shredded cheese of your choice)
2 cups cooked, diced or shredded chicken
1 - 16oz package frozen chopped broccoli, cooked
1 cup frozen corn, thawed or 1 can whole kernel corn drained
1 tsp. Garlic Seasoned Salt
1 sleeve crushed Ritz crackers
1/2 stick melted butter

Cook rice and broccoli (separate). Meanwhile in a large bowl combine soups, cheese, chicken, milk or broth, corn and seasoned salt. When rice and broccoli are done, add them to soup mixture. Spoon mixture into a 9x13 casserole dish. Crush crackers, and stir into melted butter until combined. Sprinkle on top of casserole. Bake at 350 degrees for about thirty minutes or until bubbly.