Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Wednesday, September 14, 2011

Sautéed Squash

This takes me back to home cooked meals with my family as a child. My Grandmother always made the BEST fried squash. Right now, my mouth is watering for some. Even if you don’t like squash, I’m certain you will love this. Now that my Grandmother is no longer able to cook, one day, I sat down with her and had her walk me through making squash “her way”. My family adores it and it’s the only way I prepare squash. It’s also a family tradition and something I hope to pass down to my kids.  I hope you enjoy it as much as we do. This one comes straight from the heart!

You will need:

Squash (Remember, squash cooks down. I use about 8 pieces, because we can’t get enough of this when I make it.)

2 Onions

1 Stick of Butter

1 Can of Evaporated Milk

Salt and Pepper

First, you’ll need to cut your squash and onion up. I cut my onion into wedges. My squash, I cut at an angle. I have no idea why other than that’s what my Grandmother taught me and how she’s always done it. Melt 1 stick of butter over medium heat. Once melted, add squash and onion.

Sauté this down. It’s going to take a while. Keep your heat on medium. Cover with a lid and stir periodically to keep from burning. Once the squash has softened (see photo below) add your salt and pepper. 

You’ll notice the closer it gets to being done, more water is present. At this stage, remove the lid and continue cooking. You want to cook the water out.  

Once you have successfully cooked the water out, the squash will be soft and a little brown in some places. Now you want to add your canned milk, just a little at a time, until you have a nice, creamy sauce. You won’t even use half of the can.

Yum – Yum!

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