Autumn Squash Rings

Don't know what to do with an Autumn Squash (the Green Acorn)? Try this yummy recipe!

Ingredients:
1 medium acorn squash
1 eggs
2 tablespoons milk
1/4 cup cornmeal
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons and 2 teaspoons butter or margarine, melted

Directions:

1. Wash squash.


2. Cut into 1/2-in rings; remove and discard seeds and membranes.


3. In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg; mix well.


4. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
   
5. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender.

Banana Pancakes

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk (I use buttermilk, but you can use any)
1/4 cup vegetable oil
4 ripe bananas, mashed

Directions:

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.


2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.


3. Cook until pancakes are golden brown on both sides; serve hot.

Oatmeal Pancakes

Ingredients:

1 cup quick cooking oats
1 cup all-purpose flour (or sub whole wheat flour)
1/4 cup packed brown sugar
3/4 tablespoon baking powder
1 1/4 teaspoons salt
1/2 tablespoon ground cinnamon
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
2 eggs, beaten
1 cup Milk

Directions:

1. Preheat a lightly greased griddle over medium low heat.
   
2. In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, salt, cinnamon and cream of tartar.
   
3. In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with milk, and mix thoroughly, creating a batter.
   
4. Pour batter, 1/8 cup at a time (or 1/4 if you like large pancakes), onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Freezing Corn from the Cob

What to do with 3 bags corn on the cobs? If you are like our family... there is no way you are going to finish that corn before it goes bad! So, why not save it for later? We don't like canned corn as much as we like frozen corn, so here are the directions for freezing corn.

1st Boil the corn in a large pot (make sure the corn is completely submerged), for 10 minutes.

2nd cool the corn is a large ice water bath for 10 minutes. (You want the corn completely cooled.)
3rd With a sharp knife, cut the corn off the cob.
4th Break all the corn pieces apart. This next part is optional but it keeps from having all the corn freeze together in a large corn ice cube. Lay all the kernels on a large cookie sheet in a thin layer. Put in the freezer (on the cookie sheet).

5th After the corn is completely frozen (or after you separate all the kernels if you choose not to pre-freeze), put corn into freezer bags. I prefer the kind that you can seal air tight because they keep things fresh longer.

And into the freezer it all goes!