Miss Pat's Squash Fritters

2 cups grated squash
2 heaping tbsp. flour
1/4 tsp baking powder
1 tsp sugar
1/4 tsp salt dash pepper 
1 egg
Mix ingredients togethr and drop by spoonful into hot pan in which 1/2 cupo of vegetable oil has been heated. Brown on both sides.

Miss Pat's Zucchini Pie

This is easy and can be used as a main dish or a side. 

4 c. zucchini, thinly sliced pepper
1 c. chopped onion 1/4 tsp garlic powder
1/4 c. water 1/4 tsp basil
2 Tbsp, parsley flakes 1/4 tsp oregano
1/2 tsp salt 2 eggs
8 oz. shreddd mozzarella cheese
Saute zucchini and onion in 1/4 cup water for 10 minutes. Drain excess liquid. Combine the eggs, cheese, parsley and spices. Stir in zucchini mixture. Place in 10 inch pie plate and bake at 375 for 18-20 minutes.

Hannah's Note: Miss Pat brought this to Jessie and Ellen's college graduation present.

Grandma's Summer Squash (courtesy of Aunt Diane)

Grandma and Uncle Rich

This has been one of my favorite summer recipes; I’ve been using it for years and thought I had a written recipe, but apparently it was so easy I simply kept making it.  Diane

This requires a large frying pan. 

Ingredients:

Summer Squash (zucchini or yellow):  8-10 small (approx.. 8” long) or large that equals about 4 cups.

1-2 really large onions, depending on how much you love onions.

Croutons or 2 slices of bread and butter for sautéing – I do the second unless in a real hurry.

Shredded mozzarella cheese – maybe a handful – depends on how much you like mozzarella

Salt and coarse ground pepper (or regular if you don’t have coarse ground pepper).

Prepare 8-10 small zucchini or yellow squash or a mix of the two:

Rinse and pat dry and cut in ½” slices.  If using larger squash use about 4 cups.  Basically you can adjust the proportions for any amount – lots of onion for lots of squashJ

Prepare:

Using medium heat:

Slice a large yellow or white onion and slowly sauté in 2 Tablespoons of oil until soft.  Stir often.

Add the squash and continue to sauté until soft.  Continue stirring often.  Cook until most of the liquid from the squash has evaporated.

Make your own croutons while the squash is cooking (yummy because of the butter) or use storebought croutons.  To make your own – cut 2 slices of bread into cubes of 1” or smaller.  Melt ¼ stick of butter in a separate frying pan over low heat, add the bread, stir it so the butter coats most of the sides.  Toast slowly in the pan until brown. Add more butter if needed – it adds to the flavor of the dish.

Add salt and coarse ground pepper to taste – remember the cheese and the croutons will add salt.

To serve:  Put in a large bowl, top with the shredded mozzarella and croutons.

Auntie Joan's Stuffing

I don't have any pictures of Auntie Joan so this is one of our Thanksgiving in York.  Every time I make this people rave and ask for the recipe.  It's the stuffing we have always had at home and that mum makes for Christmas and Thanksgiving every year.  I always think of Auntie Joan when we have it.

½ c. sausage

½ c. chopped granny smith apples

1 Tbsp chopped onion

½ c. breadcrumbs

½ c. chopped walnuts

¼ tsp salt

Dash of pepper

½ c. hot water

½ c. cracker crumbs

Fry sausage slightly – do not drain.  Mix in remaining ingredients.  Bake in casserole dish for ½ hour.  Basting as you go with turkey juices.