SUMMER SQUASH

MAE'S MEDITERRANEAN POT PIE
1 Eggplant, peeled and cubed
1 onion & 1 pepper, sliced
1 zucchini & 1 yellow squash, sliced
3 Garlic cloves, peeled and minced
3 Plum tomatoes, chopped
1/2 C Parmesan cheese
1 C mozzarella cheese
1/2 t pepper
1 t salt
1 T dry oregano
Chopped fresh basil
1 double 10" piecrust

Sauté eggplant cubes in 1/2 C olive oil until soft. Remove from pan. Sauté other veggies (not tomatoes) until soft. Fit piecrust into pan. Dust bottom with Parmesan cheese. Layer vegetables, herbs and spices, tomatoes and cheeses. Top with some of the tomatoes. Place top crust on and cut vent holes. Bake on a foiled -lined cookie pan at 350 degrees for one hour. Allow cooling for about 40 minutes. Takes time but is worth it. Make two while you're at it. (My kitchen motto.) Mike's Mom, Mae, gave this recipe to me early in our marriage. She is a special person in our lives. She lost her battle with cancer and died on February 7, 2002. We offer this to you in her honor.

RED DEVIL SQUASH CREOLE
4 yellow squash sliced (can mix/match with zucchini)
3 T butter
2 medium onions, sliced into rounds
1 red bell pepper cut in strips
1 green bell pepper, cut into strips
3 T brown sugar
3 T flour
1-quart tomatoes, chopped
Salt & pepper
1/4 lb sharp cheese, grated

Steam the summer squash. Melt butter in large skillet, add onions and pepper strips, sauté until wilted. Sprinkle brown sugar over mixture; add flour, stirring gently. Stir in tomatoes; simmer a few minutes. Heat oven to 350 degrees. Butter a casserole dish. Layer half the squash slices in dish, top with 1/2 the tomato mix. Repeat layers. Season with salt and pepper. Top with the grated cheese. Bake 30 minutes until cheese is browned.
Makes 5-6 servings.

SUMMER SQUASH MEDLEY
Chop zucchini and yellow squash. Slice spring onions and garlic. Sauté these in 1/4 C olive oil. Add 3 chopped tomatoes, basil and parsley snippings, salt and pepper, and simmer for 5 minutes. Top with your favorite cheese. Enjoy all by itself, or serve with potatoes, rice, noodles. Kielbasa or burgers can round out the meal. Delish!!!!

HIGH SUMMER STIR-FRY
Chop 1 fresh onion with 2-3 “ of green stem and 3 cloves garlic. Sauté in olive oil till soft. Thinly slice and chop bunch of kale. I use the tender ribs and stems. Add to pan and turn heat to high. Stir occasionally for 5-10 minutes. Add 1/4 C water and cover, lower heat to low and steam/wilt the kale for 5 minutes. Add the squash slices. Stir for a scant 2 minutes. Add chopped tomatoes and parsley, basil, oregano, salt and pepper. Top with mozzarella cheese. Turn off heat and cover for 5 minutes. Use alone or as a topping for pasta or rice.