Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
There are many squash casserole recipes out there similar to this
one.Most of them call for a can of
cream soup, such as cream of mushroom, cream of celery, or cream of chicken, as
well as either sour cream or mayonnaise.Some call for stuffing mix, while others use crushed Ritz crackers.This one is similar to what my Aunt Totsie
used to make.
1 ½ lbs yellow squash
1 medium sweet onion
1 can cream of chicken soup
1 grated carrot
8 oz sour cream
1 c grated cheddar cheese
1 small pkg Pepperidge Farm dressing mix
½ stick butter
Salt and pepper to taste
1- Scrub squash, cut off ends, and cut into chunks.
2- Peel and dice onion.
3- Add squash and onion to a pan.Cover with water and cook at a low boil until tender.
4- Drain and mash squash and onion.
Squash and onions
5- Add remaining ingredients except butter and ½ pkg of dressing
6- Pour into greased casserole dish.Top with remaining dressing mix.Cut butter into small cubes and distribute over the top.
Fried squash is a classic Southern treat.When I was growing up, someone in the family always had a garden.We had plenty of fresh squash every
summer.And as Southerners, we fry just
about anything.Fried squash was always
You will need:
4-6 yellow crookneck squash
1- Pour cooking oil in frying pan to cover the bottom of the pan, at
least ¼” deep.Heat oil on medium
2- Scrub squash.Cut off
ends.Slice squash lengthwise into ¼” to
3/8” thick slices.
3- Lightly salt squash.
4- Place damp squash pieces into flour to coat.I prefer just flour, but you can use a
mixture with about 1 part cornmeal and 2 parts flour.
Coat squash in flour
5- When oil is hot, place squash slices into pan.
6- Fry on medium high until squash is golden brown and tender, a couple
minutes on each side.
Fry squash in hot oil
7- Repeat until all of the squash are fried.
8- Place cooked squash on plate on top of paper towel.Place a layer of towel on top of squash for
additional layers, as well as on top of the final layer, to absorb excess
Drain squash on paper towel
You can also fry zucchini or eggplant.Compared to squash, eggplant seems to soak up a lot of oil when
cooking.Whereas I would slice both
yellow and green squash lengthwise, I could go either way with eggplant,
lengthwise or crosswise.
My potato salad has at least a few die-hard fans who
proclaim it to be the best they ever had.
It evolved from the potato salad that the mother of one of my high
school friends made. She put green
olives in it! I don’t typically eat
green olives, but they really add something to potato salad.
Another key ingredient is Dukes mayonnaise. Dukes was originated by Eugenia Duke in
Greenville, South Carolina, and subsequently produced and distributed by the
Sauer company in Richmond, Virginia. In
my early years in the Air Force, I carried Dukes back with me whenever I came
home for a visit. It’s more widely
distributed now. I can buy it at my
local HEB in Texas. I also add some
Greek yogurt to my potato salad. It
gives the potato salad a nice texture, and helps keep the texture after
It’s really important to hand chop the pickles and
onions. If you use a food processor or
slap chopper, you lose the great texture.
It’s also crucial in my book to use Claussen’s kosher dill pickles, for
taste and texture. They are never cooked,
and found in the refrigerated section of the grocery store.
I don’t have an exact recipe. Making potato salad requires lots of
tasting. I’m sharing with you my
absolute best guess to get you started.
Then enjoy tasting!
3 lbs of potatoes
4 large Claussen’s kosher dill pickles
2/3 cup green olives
1 medium-large sweet onion
4 boiled eggs
1 cup Dukes mayonnaise
2 Tablespoons Dijonnaise mustard
½ cup Greek yogurt
¼ cup pickle juice
1/8 cup olive juice
1- Peel potatoes, and cut into approximately 1-inch
cubes. I like red potatoes. My mom always said they were sweeter and
moister. Boil in a large pan in salty
water until tender, breaking apart easily with a fork.
2- Drain potatoes and return to pan. I don’t use a potato masher. I just break them apart by stirring, because
I like some chunks. Don’t worry that
there are still lots of chunks, because there will be plenty more stirring.
3- Put eggs on to boil.
When done, after 10-15 minutes of boiling, drain and put in cool
4- Add mayo, mustard, and yogurt. Stir to combine.
5- Chop pickles into small cubes. I slice vertically through the pickles about
3-4 slices, then another 3-4 slices across, like a checkerboard. Then slice horizontally across the
6- Chop olives. I
slice each olive lengthwise into quarters, then cut across.
7- Chop onions into ¼-inch or larger cubes.
8- Add pickles, olives, and onions to potatoes.
9- Add pickle and olive juice. Stir thoroughly to combine.
10- Peel and mash eggs.
I don’t like large hunks of egg white, so I thoroughly mash the
eggs. I recently started using my food
processor for this. Add eggs to potato
salad and stir to combine.
11- Taste potato salad.
Add additional mayo, pickle or olive juice, &/or yogurt as needed
for a moist but not soupy texture. Add
additional pickles, onions, &/or olives if needed.
When I was a child, my paternal grandmother made Cucumber
Salad to serve over green beans. It is a
very simple dish, but really enhances green beans. My grandmother’s version was very potent,
with undiluted vinegar. I add water to
my version, and even my dad prefers my modification.
4 medium-sized pickling cucumbers
½ cup Duke’s mayonnaise
1/8 cup apple cider vinegar
1/3 cup water
1 tsp salt
1. Blend mayo,
vinegar, and water until smooth.
2. Peel and dice
cucumbers and toss with salt.
3. Pour mayo mixture
4. Refrigerate for 1
Cook up a big batch of green beans with cubed potatoes. Spoon a liberal portion of Cucumber Salad
with juice, over green beans and enjoy!