Tuesday, July 16, 2013

Southern Recipes of the week from The Dillard House featuring fresh vegetables

The South is lucky to enjoy a wide variety of fresh vegetables and fruits from various farmer's markets and local grocery stores during the Summer months. We hope you enjoy The Dillard House  recipes we are featuring this week and you will be inspired to cook with all of the wonderful fresh produce that is available.  Please let me know if you have any questions by email @ nataliedillardcross@comcast.net.  Enjoy, Natalie Dillard Cross
For more information please visit www.dillardhouse.com

Summer Squash Casserole- Our squash casserole is a big crowd pleasure!

2 pounds of sliced yellow squash
1 large chopped Vidalia Onion or sweet onion
1/2 teaspoon of salt
1/2 cup of margarine
1 cup of sour cream
pepper to taste
6 eggs, beaten well
3 cups of buttered bread crumbs, fresh buttered bread crumbs are best to use

Cook squash and onion with margarine in boiling salted water until tender. Drain and lightly mash the vegetables. Add sour cream, salt, pepper, eggs, 1/2 cup of bread crumbs. Mix thoroughly and pour into greased 3 quart casserole dish. Top with remaining bread crumbs. Bake for about 20 minutes at 350 degrees or until bubbly and crumbs are brown. Yield 4-6 servings

Fried Green Tomatoes

You can serve these as a side dish or add them to a BLT Sandwich or Salad for an interesting twist.  We also recommend serving the tomatoes with red pepper relish or Vidalia onion relish for extra flavor if you so desire.

Fried Green Tomatoes

For best results, cooking oil should be about 1/4 inch to 1/2 inch deep in frying pan.

4-6 green tomatoes
4 eggs beaten
1 1/2 cups wh ole milk
3/4 cup self-rising flour
3/4 cup corn meal
1/2 cup vegetable oil
salt and pepper to taste

Wash and dry green tomatoes. Slice into 1/4 inch rounds. Combine eggs and milk. Combine flour, corn meal, salt and pepper. Dip .tomatoes in egg and milk mixture.  Roll in flour and cornmeal mixture. Return to egg and milk mixture and then roll in flour and cornmeal. Fry in hot oil in a heavy iron skillet (if you don't have an iron skillet a regular skillet will be fine), turning once until both sides are brown. Remove and let tomatoes drain over a paper towels laid across a plate.