Monday, August 3, 2009

Squash A'la bama




Thanks to Martha at The Apple Tree Cottage
 I have this wonderful way to use up my squash from my garden. 
Give her a visit~here!


Squash A’la bama

1 pound yellow squash
1/2 stick butter
1 egg
1/2 cup mayonnaise
2 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
1 cup grated cheddar cheese
1 sleeve Ritz crackers rolled into crumbs


Clean, slice and boil squash until tender. 
Drain squash well and mix with other ingredients. 
Bake in a buttered casserole dish at 350° for 30 minutes.

Funnel Cakes~ For Breakfast


Summer break at the Shindorf home is almost over................... all to soon it is coming to an end.
I just love summer and all the fun that comes with it. 

 My Mom was a single Mother and money was tight. I remember a few occasions we would take a vacation to Branson, Mo on summer break. Funnel cakes to this day remind me of some fun times with my mom, my sister and my baby brother.

This morning I decided to make funnel cakes for breakfast~we topped them with powdered sugar and some of my raspberry freezer jam. They were oh so good! 

Funnel Cake


Ingredients:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder



Directions:


1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. I always sift the flour and dry ingredients first.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.



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