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“Eat your Vegetables”
How many times have we heard our Mamas say this???
Summer in Mississippi provides so many “Fresh” opportunities for us to eat our veggies!
From fresh corn, pink-eyed purple hull peas, butter beans to zucchini, tomatoes, okra,
peppers and squash, anyway you prepare these vegetables is sure to make you feel proud to live in the “South”!
I have watched my Facebook friends post about canning or freezing their garden’s bounties and I admit I am jealous. Ted and I have tried to plant gardens but to no avail, so we depend on local vegetable stands and friends to provide our vegetables and fruits. We have learned how to put up peas, corn, etc.,but the whole pressure cooking canning thing imitates me!
I am a “city kid”with country roots, but seriously, the only vegetable I ate was green beans. I was a picky eater! Ha ha
Both sets of my grandparents had acres of of gardens and I picked and shelled many of peas and butter beans. If I could sit on my Mamaw’s porch and shell peas as she rocked and shelled I would! So many memories!!!
I am no longer a”Picky Eater”,and I enjoy preparing and eating fresh Southern vegetables in so many various ways! Recently,I found a recipe for squash that is so fun and different, and of course delicious that I wanted to share!
“Always Cook from the Heart”!
Squash Soufflé in a sheet pan
1 lb fresh squash,cut into
Slices
2-3 cups water
1/2 cup chopped onion
1 teaspoon salt
1/2-1 sleeve saltine crackers
2- cups shredded cheese
3/4 cup sour cream
1/2 cup mayonnaise
2 large eggs, beaten
1/8 garlic powder
1/8 black pepper
1/2 cup crushed saltines
1 TSB butter,melted
1 cup shredded cheese
1.Preheat oven to 350 degrees.
2.Spray a 9×13 sheet pan with cooking spray.
3.Bring squash,water,onion,salt to a boil. Reduce heat and simmer until tender, about 6-7 minutes. Drain.
Line the bottom of the sheet pan with crackers and sprinkle liberally with cheese.
Bake until cheese is melted and remove from oven.
Whisk together sour cream,Mayo,seasonings,
and eggs.
Spread squash mixture over crackers and slowly pour egg mix over squash.
Mix saltines and butter, add cheese and sprinkle over top of top.
Bake about 20 minutes.
Melinda Hart
Sassi Southern Catering
601-382-6079
