(using surplus summer squash)
Cut squash in half, scoop out and discard the seeds. Peel away outer skin, then coarse grate inner flesh. To each quart of grated squash, add 3 eggs, 2 tbsp. flour, 1 tsp. baking powder, salt, pepper, and a dash of summer savory. Fry like hotcakes on griddle, and serve topped with melted cheese and 2 slices of crisp fried bacon.
(Nichols Garden Nursery Catalog)
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