Squash Casserole
—Submitted by Willis F. Rhodes, Frankfort, OH
- 4 c chopped summer squash
- 1½ c grated cheese
- ½ c oil
- 1 tsp salt
- 1 tsp black pepper
- 1 med. onion, chopped
- 4 eggs
- 1½ c biscuit mix
- 1 lb sausage, optional
Mix all together except biscuit mix and sausage. Then add biscuit mix and stir well. If using sausage, stir it in last. Bake in a greased 9” x 13” pan at 375°F for 40 minutes.
Sun Tea
This is a refreshing drink in warm summertime! Try other fruits, or add 2 T lemon juice for a citrus twist.
—Submitted by Beverly and Shirley Martin
- 2 qt water
- 3 or 4 black tea bags
- 4 whole strawberries, fresh or frozen
- Fresh mint sprigs to taste
- ½ c sugar
- Ice cubes
Pour water into glass container. Add tea bags, strawberries, and mint sprigs. Set in a sunny location for 1-2 hours or until steeped. Stir in sugar; crush strawberries if desired. Add a bit of ice to cool your tea. Enjoy!
Low-sugar Strawberry Freezer Jam
My family absolutely loves this jam on biscuits, German pancakes, and even waffles with whipped cream.
—Submitted by Mercy Tallmon, North Fork, CA
- 34 oz strawberries
- 24 oz sugar
- ½ c low-sugar pectin powder
Wash, dry, and quarter strawberries. Pour into a large pot. Mash the berries so the jam is rather chunky. Heat to a boil. Slowly pour pectin into fruit, stirring constantly. Keep stirring while you slowly heat mixture back to a boil. Boil at low heat for one minute. Add sugar and heat to 200°-210°F. Skim the foam off the top, cool completely, pour into freezer containers, and freeze. This jam has a softer set-up.
Fruit Dip
—Submitted by Rebekah Stoltzfus, Dornsife, PA
- 1 c cream cheese
- 1 c sour cream
- ½ c sugar
- 1 c milk
- 2 tsp vanilla
- 2 tsp lemon juice
- 1 (3.4-oz) pkg. instant vanilla pudding
Beat cream cheese until fluffy. Add remaining ingredients and mix well.
Note: If using raw milk, remember to scald and cool it before adding, to avoid the unpleasant flavor when mixed with instant pudding.