Poor Man's Zucchini "Crab" Cakes

1 ½ cup shredded zucchini, patted dry

1 cup bread crumbs

2 tbsp grated onion

2 tbsp all- purpose flour

1 tbsp mayonnaise

1 tsp old bay seasoning

2 eggs slightly beaten

Oil for frying

 

Combine all the ingredients. Heat oil for frying and drop by rounded spoonful into oil and fry until crisp brown. Serve with tarter sauce.

 

 

Lambs Quarter Salad

4 cups loosely packed lambs quarter greens

1 small onion

4 slices bacon

¼ cup vinegar

¼ teaspoon salt

Pepper to taste

Shred the greens and dice the onion. Mix well. Chop up the bacon and fry it until the bits become brittle. Put in the vinegar, salt and pepper and bring to a simmer. You may either pour the sauce over the raw greens or add the greens to the sauce and cook over low heat until they are limp. Serve immediately.

A Little about Lambs Quarter

Lambs Quarter is a very common annual that grows as a weed in fields and gardens. They can grow 2 to 7 feet tall. Their tender tips are excellent in a salad. Lambs Quarter is high in vitamin C and vitamin A. We like to eat it raw or cooked. It tends to taste a lot like spinach which is why some folks call it Summer Spinach.

 

 

Grandma’s Buttermilk Pie

1 stick butter

2 cups sugar

3 Tbsp. flour

3 eggs, beaten

1 cup of buttermilk

1 teaspoon vanilla

½ teaspoon nutmeg

1 pie crust

Cream butter and sugar together; beat in flour and eggs. Blend buttermilk, vanilla, and nutmeg; stir into flour mixture. Spoon into pie crust and bake at 350 for 40 to 50 minutes or until center is firm and set. Cool well before serving.

This my favorite buttermilk pie recipe! It always turns out!

Recipes Tips:

When butter is too hard and your ready to bake, shred the butter with a hand held grater and it will soften faster.

Add one tablespoon of vinegar (any kind) per loaf when making bread as a preservative and mold retardant.

Put a small dish of water in oven when baking bread to keep crust from getting hard.