Sunday Dinner

 

    

 

                             

Squash is a "mainstay" vegetable in the south. The most popular kind of squash is the summer squash or "crookneck". No matter what time of the year it is, we eat it if we can find it. In fact, there's squash in the fresh food section of your local grocery store or market right now, so maybe you can use this wonderful recipe to enjoy squash in a different way.    
                                      
Mother's Squash Patties
  
My mother was a wonderful cook. She died eight years ago, and I really miss her. She loved holidays and celebrations, and was the happiest when she was cooking something for us to share over the table, or sharing a new recipe with us. This is one of those recipes. Delicious.
 

2 cups grated yellow squash

2 eggs (slightly beaten)

2 teaspoons grated onion

1/4 cup plus 2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 teaspoons sugar

Add all ingredients into a bowl, and mix well. Melt 2 tablespoons butter in a heavy skillet, over medium heat. Drop squash by tablespoons into the hot butter. Fry until brown on each side.(I had to add a little more butter to finish frying the squash. I had 12 small patties when finished).

 

 

Italian Mozzarella Sausage with Potatoes and Herbs

I found something really good this week. It Kiolbassa (brand) Sausage from a company in San Antonio, Texas. This large link sausage is Italian Mozzarella, and it has just the perfect amount of spice. If you pair it with potatoes, and fresh herbs, then you've got a great meal. Just add a salad and dessert. This is the easiest but tastiest dish that you'll make this week. Serves 2-3.

3 Yukon Gold potatoes

2 Kiolbassa (brand) Italian Mozzarella sausages

Olive oil

Salt and pepper to taste

spigs of fresh thyme

chopped fresh parsley

Preheat the oven to 380 degrees. Wash potatoes, and cut them into bited size chunks. Cut the sausage links into 3 or 4 diagonal cuts per link. Add a drizzle of olive oil to a cast iron skillet. Add the potatoes and sausage, sprinkle with salt and pepper. Add the thyme sprigs. Stir. Place the iron skillet in the oven and cook for about 30 minutes or until the potatoes have crisped on the outside and are tender inside. Remove from the oven and sprinkle with the fresh, chopped parsley.