Summer Squash Patties

These are so good!

You have to make them.

I didn't think I would like them, but I've eaten about 10 now!

They are crisp on the outside, moist in the center and sweet and salty.

You can eat them out of hand like a cookie or add a sauce and eat them with a fork.

Mix together :

3 cups summer squash or zucchini

(I'm partial to the "Butterstick" variety)

1 cup shredded cheese

2 eggs beaten

1/2 cup flour

1 tsp baking powder

pinch salt

pinch pepper

Place batter in 1/4 cup patties on a grease cookie sheet.

Bake at 375 degrees for 15 min. or until the

patties are toasty brown.

Yum!

Spicy Cabbage Relish

This is hot and tasty! Perfect for using up extra cabbage.

Spicy Cabbage Relish

Chopped veg. to equal 11 cups - cabbage, cauliflower, onions, green tomatoes, green peppers, red peppers.

5 Tablespoons salt
1 1/2 cups sugar
2 tsp celery seeds
2 tsp. dry mustard
1 tsp mustard seed
1 tsp turmeric
1/2 tsp ginger

2 1/2 cups vinegar

small hot chiles - your choice

Combine chopped vegetables; sprinkle with salt ; mix well. Let stand 4 to 6 hours in a cool place or 48 hours in the refrigerator.
Drain well. Rinse and drain.
Combine sugar, spices and vinegar in a large saucepot. Simmer 10 min.
Add vegetables; simmer 10 minutes.
Bring to a boil.
Prick each hot chile with a sharp knife. Add one hot chile to each jar.
Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.

You don't have to use the chiles, if you want a cooler relish.
Process 10 min. in a boiling water canner.

Or skip the canning and eat!