JudyRuth

Gateline Salsa

I am a little on the "famous" side around these parts for my homemade fresh salsa for many years. I have FINALLY worked out a recipe for it so that I could can it. These jars are my first "test" batch. I am trying to see how the canning process has changed the taste, if any, of the salsa. I am waiting for this batch to cool so I can taste it. It looks really yummy!!! This is one recipe I will NOT publish. I have contacted Earth Fare and will try to see if they might be interested in carrying it.

Please pray for me that they agree to taste it!

Yellow Squash and Cheese Casserole

I made this casserole today and made some change to my original recipe. This turned out so yummy, you just have to try it!

8 medium yellow squash
1 large sweet onion
1 stick unsalted butter
1 cup chicken broth
2 cups extra sharp shredded cheddar chesse
1 cup sour cream
1 box cornbread stuffing mix
salt and pepper to taste

Wash squash and cut end off. Slice down the middle lengthwise and cut into chunks. Peel onion and rough chop also. Heat butter in a non-stick skillet on high heat. Add squash and onions. Sautee for about 10-12 minutes on high heat. Reduce heat to medium and add chicken broth. Cover and simmer for five minutes, remove lid, increase heat back to high and cook until liquid is almost gone, stirring regualrly.

In a mixing bowl, mix cheese and cornbread stuffing mix together. Reserve about 1 cup to place on top of casserole, set aside. Add sour cream to remaining mixture and combine. Add your cheese and stuffing mixture to hot squash and onions and fold together just until blended. Place in a 13 x 9 pyrex baking dish that you have sprayed with cooking sray. Sprinkle reserved cheese and stuffing mix over top. Bake at 400 degrees for about 25 minutes. Serve with grilled chicken and a green tossed salad for a great dinner. Serves 8.