Thanks, Cameron. Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.

Summer Squash Frittata

Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well

Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.

Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.

Lorna

Here is a nice, simple and quick one.

Pork Chops with Garlic-Lime sauce

Ingredients:

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total.

For the vinaigrette:
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt.

Then add oil in a slow stream, whisking well, until it emulsifies.

Whisk in cilantro.

Pour the citrus-y vinaigrette over the hot grilled pork chops, and then serve the rest of the vinaigrette on the side.

Notes:
Pork Chops can be cooked in just about any style, doesn't have to be grilled. Also, if you have a bit of extra prep time in advance, you can brine the pork chops for added favour.

Also, this sauce is wonderful over a veggie side dish as well, or with another main course. Try it over asparagus, green beans, brush over ears of corn, etc.

KIELBASA SKILLET SUPPER

{{gwi:613664}}

A hearty and comforting meal, perfect for fall or winter! This tasty one-pan recipe was passed along to me by my father years ago, and I've adapted it to my family's tastes. Leftovers are wonderful, so it's a great make-ahead dish as well. I hope you enjoy.

SERVES 4 -6

Ingredients:

6 slices bacon, diced
1 medium onion, chopped
4 medium new potatoes, washed, scrubbed, and sliced thin
6 carrots, sliced thin
2 cups broccoli florets
1 cup celery, sliced thin
1/4 cup butter
1 (16 ounce) can sauerkraut, drained (optional)
1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
salt and pepper

Directions:

1. In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.

2. In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.

3. Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.

4. Cover and cook on low heat until hot, about 15 minutes.

5. Top with crumbled crisp bacon right before serving.

These sound so good for fall weather! The ones above are in the blog.

More?

Cameron

Debate Night Marinara
1 lrg red onion diced small
5 cloves garlic minced
4 c homegrown diced roma tomatoes
1 T turbinado sugar
1 T very good balsamic vinegar
salt and pepper to taste

sweat in 2 T EVOO
add to taste dried thyme, oregano, and basil. Add one small can good tomato paste and about 2c red wine. Simmer very slowly. Add organic chicken broth as it cooks to keep proper consistency. Do not add more wine as it spoils the taste. serve over pasta of choice. Right before serving add a chiffonade of fresh basil and thyme to the sauce ( do not cook) and garnish with same. Also parmesan cheese and a slice of homemade semolina bread w/ homemade pesto

{{gwi:613665}}

looks great!

That is sooo Rachel Ray, LOL. You do know 'they' (Oxford American Dictionaries) have given her credit for coining an actual word?

I only know because I had to look up EVOO. We plebeian farm types use peanut and corn oils because that's what feeds us, literally. They're combining peanuts here tomorrow.

Nell

Peanut oil is the best for frying! But it is awfully costly, so I rarely buy it. Are you saying you make your own peanut oil, Nell?!

I'm almost fanatic about consuming a teaspoon of raw EVOO on a daily basis. It is said to lubricate skin, as well as joints, therefore good for arthritics. Plus, they say it is good for keeping plaque from collecting in one's arteries. The olive oil has to be raw though, because cooking changes the properties. I usually put raw olive oil on my food at table. If I make tuna salad or something like that, I mix it into the mayo.

Lorna

I will try to put this in recipe format. It is our favorite way to use left over ham. We just had it yesterday.

Ham and Potato Casserole

Ingredients: Potatoes, cream of mushroom soup, onions, cheese, salt and pepper, leftover ham cut in chunks (1 to 2 cups)

Layer potatoes, minced onion, and ham chunks, then a slice of cheese to fill container.

Mix condensed soup with enough milk to pour over top.

Bake 400° until tender. I cover the top with foil until the last few minutes so it won't get too brown. I rarely use salt because of the salt in the cheese, so wing it. I do use pepper between layers. Need less to say, you may need two cans of soup if you make a large one. The one can made a casserole about the size of a loaf pan.

That and a salad and you are set!

All of the above are posted in the blog. I was going to post my pound cake recipe, but I'm on vacation and can't remember the exact recipe...next time.

Ok, it's not my Mum's cake - but it sure is yummy. And since it's apple time, well, it's time to share:

RUTHIE'S APPLE CAKE: from a book published by Random House called "Friday Night Dinners"

makes 8 to 12 servings

Ingredients
2 eggs
1 cup sugar
2/3 cup vegetable oil (canola or sunflower)
1/4 cup orange juice
2 tsp pure vanilla paste or extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped toasted walnuts - optional
2 lbs MacIntosh apples, peeled, halved, cored
and coarsely chopped (about 4 or 5
apples)
2 tbsp coarse sugar
icing sugar

Method

1. With a hand mixer beat eggs and sugar until very light. Beat in oil. Beat in orange juice and vanilla.
2. In another bowl combine flour with baking powder and salt. Add to egg mixture and stir just until combined.
3. Combine brown sugar, cinnamon, nuts and apples.
4. Spread about half the batter in a 9" (24cm) springform pan. Spoon apples on top. Drizzle remaining batter on top of apples. Do not worry if the batter doesn't cover apples completely. Sprinkle with coarse sugar.
5. Bake in a preheated 350F (180C) oven for 50 to 60 minutes or until a tester comes out clean when inserted into the centre. If cake is browning too much cover loosely with aluminum foil and reduce oven temperature to 325F (160C).

I put this into a bundt pan. It released very easily, and I put a paper doilie over it and sifted icing sugar over top. Serve warm with vanilla ice cream.

Yum - mee!! Nancy.

Here is another good for using Fall apples. I got this from another Forum Friend on another Forum.

Apple Bread (makes (2) 8" x 4" x 2" loaves)

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
3 beaten eggs
3 cups shredded, peeled apples (about 4 medium to large apples)
2 cups white sugar
2/3 cup cooking oil
1 teaspoon vanilla

Grease loaf pans.

In a medium bowl combine flour, baking soda, salt, cinnamon, and baking powder. Set aside.

In a large bowl combine eggs, shredded apples, sugar, oil and vanilla. Add the flour mixture to egg mixture. Stir just until moistened (batter should be lumpy). Spoon into loaf pans.

Bake at 325* for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool and remove from pan.

Best after refrigerated overnight. I used part whole wheat flour and it never hurt it at all. I think I will add
raisins and nuts the next time. I also think you could substitute light olive oil. I have done that with other recipes.

these are now posted.