Squash Casserole Supper with Fried Okra, Fish, & Great Northern Beans

Tonight we made Squash Casserole and a whole lot more! The rest of the dinner is in the video and it is long but entertaining! Recipes are listed below!

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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Summer Squash Casserole
1 1/2 cups cooked squash (drained)
1 tbsp. bell pepper
3 cups Pepperidge Farms Cornbread Dressing Mix
2 eggs
1 can cream of chicken soup
1/2 cup chopped onion
1/2 cup milk
1/2 cup mayonnaise
8 oz. shredded cheddar cheese
Cook squash and drain. Add other ingredients and mix well. Place in a baking dish and sprinkle the top with Paprika. Bake at 350 degrees until bubbly and golden brown on top. I cook it for 1 hour.

Fresh Fried Okra
1.5 LB FRESH OKRA
1/8 CUP WHOLE BUTTERMILK
1.5 CUPS SELF-RISING FLOUR
SALT & PEPPER
Wash okra and snip off base and tip (if desired) with a knife. Cut okra in 1/4-inch-thick pieces. Place in a medium bowl and pour buttermilk on it and mix it well with your hands.
Put ½ cup self-rising flour in bottom of a pie plate. Add half of okra. Salt and pepper generously. Using a sifter to coat the okra well with self-rising flour. Pour in remaining okra and repeat by adding salt, pepper, and flour.
IRON SKILLET, WOK, OR LARGE SKILLET
SHORTENING
Put enough shortening in skillet to be about 1” deep after melting. Oil must be HOT. Put a breaded piece of okra in oil and once it floats and sizzles WELL, your grease is hot and ready! It takes a good 20-30 minutes to fry up okra. DO NOT RUSH. Flip a maximum of three times. Let okra sit in hot grease until it is golden brown before turning it over. Add more shortening after turning once. You may have to rotate okra from edges to middle, so all will brown. Fry until it is golden brown. Take out with large slotted spoon and place on a paper towel-covered platter/plate.
NOTE: Fry frozen okra the same way. Let it sit out at room temperature for 4 hours before adding buttermilk. Cut in smaller pieces while partially frozen if desired.

Great Northern Beans
16 OZ. PACKAGE DRIED GREAT NORTHERNS
1/4 TSP. PEPPER
1 BEEF BUILLION (KNORR)
1 CHICKEN BOUILLON (KNORR)
1 CUP CHOPPED SMOKED PORK

Look your beans (taking out dark, discolored, or ugly beans). Run water over beans until it covers 3” above top of beans. Add pepper, bouillon, and pork. Place on stove top and bring to a high boil and boil for 10-15 minutes. Turn off and let it sit for about 1.5 hours with lid on. Place in refrigerator overnight. Get out the next day and bring to a boil adding water if needed. Turn down to medium heat and cook until tender. Enjoy!

Видео Squash Casserole Supper with Fried Okra, Fish, & Great Northern Beans канала Collard Valley Cooks