INGREDIENTS
2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil
DIRECTIONS
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.
Tomato Cakes
INGREDIENTS
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 onion, chopped
30 saltine crackers, crushed
1 pinch salt and pepper to taste
3 tablespoons vegetable oil
DIRECTIONS
Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste.
Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.
FRESH PEACH COBBLER
3 lbs. ripe fresh peaches or 6 c. drained, thawed, frozen peach slices
1 tbsp. lemon juice
1/4 c. firmly packed light brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1/2 c. granulated sugar
1/2 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 lg. egg
Heat oven to 400 degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.
To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.
Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.