SUMMER SQUASH
RELISH
3 cups yellow squash, grated
3 cups red and green bell peppers, diced
1/2 cup onion, sliced
2 tbls pickling salt
1 1/2 cup sugar
1 cup white vinegar
2 tsp celery seed
1 tsp mustard seed
Mix together squash, peppers and onion. Sprinkle with pickling salt and ice; let stand for 2hours. Drain. Mix all other ingredients with vegetables and bring to a boil; simmer for 20 minutes. Pour into hot prepared jars. Seal jars in boiling water. Cool.
BREAKFAST SAUSAGE CASSEROLE
2 pounds hot sausage
2 pounds frozen hash brown potatoes
2 cups shredded cheddar
1 small can chopped green chilis
8 eggs, beaten
2 cups milk
1 tsp each of salt and pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Brown sausage in a skillet until pink is gone. Remove and drain. Add hash browns to same skillet and cook until lightly browned, about 8 minutes. Place hash browns in 9x13 dish. Top with sausage, cheese and chilis. Whisk together remaining ingredients and pour over. (Can be refrigerated at this point and baked later). Bake uncovered at 350 for 35 minutes or golden brown and bubbly.
SOUTHWEST
POTATO SALAD
3 pounds red potatoes
1 red onion, cut into thick slices
1 tbls coriander seed
Pinch cumin seed
1 tbls oregano
2 serrano chiles
3 slices bacon, fried crisp and crumbled
1 bunch cilantro leaves, coarsely chopped
1/4 cup olive oil
1 tbls red wine vinegar
1 tsp salt
1/2 tsp pepper
Cook potatoes until tender. Cool, cut into cubes. Saute onions over high heat until slightly caramelized. Toast coriander and cumin over high heat until fragrant. In a large bowl combine all ingredients and toss lightly. Refrigerate.
CURRIED SHRIMP SALAD
2 pounds shrimp, cooked and peeled
1 cup water chestnuts, sliced
1/4 cup green onions, minced
1 cup mayonnaise
1/4 cup celery, minced
2 tsp curry powder
2 tbls soy sauce
Slivered almonds
Leaf lettuce
Mix first 7 ingredients. Pile on lettuce leaves. Top with slivered almonds. Chill before serving.
PIMIENTO CHEESE DIP
6 oz pimientos, drained
8 oz grated cheddar
4 oz cream cheese
2/3 cup mayonnaise
1 tsp garlic powder
1/4 tsp cayenne
Salt and pepper to taste
Mix together and chill. Serve with crackers or chips.
BRAN MUFFINS
WITH RAISINS
3 cups sugar
1 cup oil
4 large eggs
5 cups flour
2 tsp salt
1 tbls + 2 tsp soda
1 tbls + 1tsp cinnamon
1 quart buttermilk
15 oz bran flakes
3/4 cup raisins
Cream together sugar, oil and eggs. Mix dry ingredients together and add to sugar mixture. Add buttermilk and stir. Stir in bran flakes and raisins. Spoon into greased muffin tins, 2/3 full. Bake at 375 for 20 minutes. Batter keeps in refrigerator 2-3 weeks. Do not stir before using
