Ingredients
3 lbs. yellow summer squash
1/2 cup onions, chopped
1 tsp salt
1/2 tsp pepper
2 eggs
1 Tbsp sugar
1/2 cup butter, melted
1/2 cup bread crumbs

Directions
Preheat oven to 375 degrees and grease baking dish.  Wash and cut unpeeled squash.  Boil or steam until tender, drain thoroughly, then mash with fork.

Add all ingredients except 1/4 cup butter and breadcrumbs to the squash.  Stir to combine and pour into greased baking dish.  Spread remaining melted butter on top and sprinkle with bread crumbs.

Bake for one hour or until top is browned.
 
 
This is a spreadable butter that we always love to eat at the Lazy Bee.  This butter is good for tabletop use and stovetop cooking.

Ingredients
2 cups butter (4 sticks, or 1 lb)
1 3/4 cup safflower oil
2 to 3 Tbsp dry powdered milk
2 to 3 Tbsp wheat germ
6 Tbsp lecithin

Directions
Beat butter in a large mixing bowl.  Add the remaining ingredients and beat until the butter is thoroughly combined with the oil.  Pour into crock or mason jar and refrigerate until hardened.
 
 
Ingredients
8 medium potatoes
1 large onion
5 eggs
1 Tbsp salt
1/2 tsp pepper
2 tsp minced garlic
1/4 cup flour
Crisco or vegetable oil for frying

Directions
Peel potatoes - it's okay to leave a little skin on.  Into a large bowl, coarsely grate potatoes and peeled onion.

Begin heating Crisco or oil in large frying pan on stove.

Separate eggs, dropping yolks into bowl with shredded potatoes.  In small bowl, whip egg whites until stiff.  Fold egg whites into potato bowl and season with salt, pepper, and garlic.

Add just enough flour to soak up water from potatoes.  Drop batter into the hot oil of the frying pan and fry until both sides are browned.

Serve warm with applesauce.

This recipe is from Bud & JoAnn's kitchen.  The leftovers can be frozen.
 
 
Ingredients
Vegetable oil for frying
6 corn tortillas
1 can refried beans
2 cups grated cheese (Monterrey Jack or Cheddar)
6 eggs
2 cups shredded lettuce
Salsa (optional)

Directions
Heat vegetable oil in small frying pan.  When hot, add tortillas one at a time to crisp, flipping once.  Place fried tortillas on paper towel-lined plate and put in oven to keep warm.

Heat beans in small pot and spread evenly over each tortilla.  Cover with grated cheese and place back in oven to melt cheese.

As cheese is melting, fry eggs to taste.  Place an egg on each tortilla and serve with salsa (if desired) and shredded lettuce on top.

Serves 2-4.
 
 
a.k.a. The Roasted Whole-Clove Garlic Bread like you can get from Costco

Ingredients
Sponge
1/4 teaspoon sourdough starter
2 cups flour
1 cup warm water

Dough
3 cups flour
3/4 cup warm water
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast
2/3 cup whole garlic cloves (you may prefer more or less to your taste)

Directions
The Sponge
  1. Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
  2. When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
The Bread
  1. Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
  2. Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
  3. Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
  4. Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
  5. Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
  6. Preheat oven to 475°F.
  7. Slash the top of the loaf 4 times with a sharp knife.
  8. Spritz loaf and oven with water.
  9. Bake in 475°F oven for 3 minutes spraying 2 more times.
  10. Turn the oven down to 375°F (if it is baking to fast try 350°F).
  11. Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
  12. Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
  13. This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.

 
 
a.k.a. The Roasted Whole-Clove Garlic Bread like you can get from Costco

Ingredients
Sponge
1/4 teaspoon sourdough starter
2 cups flour
1 cup warm water

Dough
3 cups flour
3/4 cup warm water
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast
2/3 cup whole garlic cloves (you may prefer more or less to your taste)

Directions
The Sponge
  1. Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
  2. When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
The Bread
  1. Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
  2. Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
  3. Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
  4. Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
  5. Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
  6. Preheat oven to 475°F.
  7. Slash the top of the loaf 4 times with a sharp knife.
  8. Spritz loaf and oven with water.
  9. Bake in 475°F oven for 3 minutes spraying 2 more times.
  10. Turn the oven down to 375°F (if it is baking to fast try 350°F).
  11. Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
  12. Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
  13. This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.