Summer Medley...80's

Wondering what to fix for supper tonight??? Here's one of our favorite summer meals ......................................                                                     
                                                               SQUASH MEDLEY

 8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes

Make filling while squash cools enough to handle

                                                                         Filling

1 large bell pepper, chopped fine
3 medium ripe tomatoes, chopped fine
2 medium onions, chopped fine
3 slices cooked bacon or ham, diced
8 ounces shredded cheddar cheese
1 tsp. salt and 1/2 tsp. pepper (or to taste)

 Slice squash in half lengthwise. Scoop out  center including seeds (could save in freezer for soup).

Fill squash cavities with filling and place on baking sheet.

Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. melted

butter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.


Skillet cornbread

1/2 lb lean Hamburger or Sausage
1 onion chopped fine
salt, pepper and garlic powder to taste

 In a ten inch cast-iron skillet (or other oven safe pan) Sauté together until the meat is cooked, drain off any fat.

In a separate bowl mix together:

1 1/3 cups cornmeal
2/3 cup flour
2 T. sugar
2 tsp. baking powder
1 tsp. salt
***SEE NOTE**
1 egg
1 15 oz. can cream corn
2 T. vegetable oil
1/3 cup milk

Combine all ingredients and stir just until moistened pour over meat and onions in pan and bake at 350* for 20 minutes, sprinkle top with 1/2 cup shredded cheese and bake 10 more minutes.

****NOTE: you can use 2 boxes of Jiffy cornbread mix instead of the dry ingredients in this recipe, just fix according to recipe instead of fixing by box.

This dish is a good base for a meal year round~~~Some ideas:

*in winter serve with a pot of beans or vegetable soup
*in spring serve with fresh greens and boiled new potatoes
*in summer add potato salad and  squash medley     
*in fall serve with baked sweet potatoes and fresh green beans
                                                                
                                          Fresh Fruit cake

Fresh Fruit Cake, not to be mistaken for a ‘fruitcake’, this light cake is quick  to make, healthier than most cakes and tastes great simply topped with whatever fresh fruit is in season.

 We've been eating strawberries for a couple of weeks here now, blueberries and cherries will be ready soon followed shortly after by blackberries and peaches..........use your favorite to top this cake!

 

2 eggs

1 cup sugar

1 tsp. Almond flavoring (you can use different flavoring

                                        depending on what kind of fruit you will be serving with)

1 cut flour

1 tsp. baking powder

1/2 cup milk

1 Tablespoon butter

 

 

In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.

In mixing bowl beat eggs well, add sugar and flavoring and continue beating till until very light and thick, 2-3 minutes ,( a large wire whisk works best for this).

Add flour and baking powder all at once and stir together, add hot milk and quickly beat together, pour into greased 8 x 8 inch pan and bake in a pre-heated 350* oven for 24-30 minutes till tests clean when a knife is inserted near center.

Cool on and top with crushed fresh fruit.

Strawberries, Blueberries, Blackberries, Peaches...................................................

                                                                  

                                                            ~~~ENJOY~~~~~~~~~~