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Egg
Mini Mushroom-&-Sausage Quiches
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely
Breakfast Taco
6 cups scrambled eggs
1 dozen 6-inch flour tortillas , heated
2 cups shredded cheese
salsa
chopped cilantro
Set out bowls containing the fillings, cheese, salsa and cilantro. Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro. Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside. One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro. Potato, egg and cheese with salsa tacos are popular in my household, too.
1 dozen 6-inch flour tortillas , heated
2 cups shredded cheese
salsa
chopped cilantro
Set out bowls containing the fillings, cheese, salsa and cilantro. Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro. Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside. One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro. Potato, egg and cheese with salsa tacos are popular in my household, too.
Blueberry Buckle
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Blueberry Kuchen
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. beat for 2 minutes or until well blended. Pour into a greased 13-in. x 9-in.x 2-in. baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees F for 40 minutes or until lightly browned.
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. beat for 2 minutes or until well blended. Pour into a greased 13-in. x 9-in.x 2-in. baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees F for 40 minutes or until lightly browned.
Chicken and Broccoli Braid
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Eggplant Pizzas
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese
Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese
Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
Best Fried Green Tomatoes
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Green Tomato Cake
4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
Atomic Meatloaf
1 pound ground beef
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes2 jalapeno peppers1 habanero pepper1 large sweet red pepper2 small white onions, chopped6 tablespoons fresh basil, chopped6 tablespoons extra virgin olive oil1 tablespoon minced garlic1 carrot, chopped1 tablespoon sugarRoast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes2 jalapeno peppers1 habanero pepper1 large sweet red pepper2 small white onions, chopped6 tablespoons fresh basil, chopped6 tablespoons extra virgin olive oil1 tablespoon minced garlic1 carrot, chopped1 tablespoon sugarRoast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
Cantaloupe Pie
1 cantaloupe
1/2 cup white sugar
8 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1/4 teaspoon butter flavored extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked
Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp. Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency. In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat. Add butter or margarine and flavoring to the cantaloupe mixture. Pour into baked pie shell. Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue. Bake at 400 degrees F (205 degrees C) until delicately brown on top.
1/2 cup white sugar
8 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1/4 teaspoon butter flavored extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked
Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp. Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency. In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat. Add butter or margarine and flavoring to the cantaloupe mixture. Pour into baked pie shell. Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue. Bake at 400 degrees F (205 degrees C) until delicately brown on top.
Mustard Green Casserole
2 cups boiled mustard greens
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.Saute onions in bacon drippings. Drain all the bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion and bacon and spread in a pie plate. Set aside. Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.Saute onions in bacon drippings. Drain all the bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion and bacon and spread in a pie plate. Set aside. Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
Festive Onions
4 cups sliced onion
5 tablespoons butter
1 cup heavy whipping cream
salt to taste
ground black pepper to taste
2/3 cup Parmesan cheese
2 eggs
Saute onions in butter or margarine until transparent. Place in 2-quart baking dish. In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese. Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
5 tablespoons butter
1 cup heavy whipping cream
salt to taste
ground black pepper to taste
2/3 cup Parmesan cheese
2 eggs
Saute onions in butter or margarine until transparent. Place in 2-quart baking dish. In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese. Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Super Squash
2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
Squash Puppies
1 egg, beaten
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
Beefy Tomatoes
6 medium tomatoes
1 pound lean ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
1 pound lean ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.