SQUASH PUPPIES (Squash Croquettes)

Table of Contents: VEGETABLES


Don’t always tell all that you know!  This recipe was how I served squash, deliciously hidden, from my kids when they were young!  Now my adult children complain that I don’t make “Squash Puppies” any more!  Has this come full circle, or not?


The recipe can be made and refrigerated, then cooked anytime within 3 days.


5 medium yellow summer squash

1 small onion, minced

¾ cup sharp Cheddar cheese

½ cup self-rising corn meal

2 T. plain flour

1 egg, well beaten

Vegetable oil for frying



“French Francs” CHEESE Crisps

Table of Contents: APPETIZERS

COOKING TIP: Save the cardboard core from a roll of paper towel to use to uniformly roll the cheese dough.  Have waxed paper on hand.  If available, use a single-wire cheese cutter or an electric knife to slice the dough.  Otherwise, slice the dough with a sharp, non-serrated knife.


6 oz. sharp Cheddar cheese

3 oz. Roquefort or blue cheese

2 sticks (1 cup) butter or margarine, softened

1 ½ tsp. seasoning salt

1/8 tsp. red or cayenne pepper

1-cup pecans, finely chopped



Use a food processor to shred the Cheddar cheese.  Then, remove the shredding blade and replace it with the steel-mixing tool.  Add the Roquefort cheese, butter, seasoning salt, and red pepper to the shredded Cheddar cheese and blend well.  Add the pecans to the dough; then “pulse” the food processor just long enough to mix in the pecans.


Make 3 logs of the dough on waxed paper about the diameter of a quarter coin.  Since the dough will be sticky at this point, roll it in the waxed paper and place the logs in the refrigerator for 1 hour to get firmer.


Lengthwise, cut the cardboard core of a paper towel roll to make it easy to insert the waxed paper covered dough log.  After 1 hour of refrigeration and if the dough log is firmer, remove one log at a time from the refrigerator to insert into the cut cardboard core. Squeeze the cardboard core to fit the dough log and roll forward and backward repeatedly to form a uniform quarter-sized dough log.  Place the rolled log back into the refrigerator to get completely firm, 1 to 2 hours.  Repeat the rolling process with the other 2 dough logs; then return them to the refrigerator to get firm.


Preheat oven to 375 degrees.  For easy handling, slice each firm dough log into half; then remove the waxed paper from a half log and return the other half to the refrigerator.  Slice the dough log into thin slices (or francs) and place on an ungreased baking pan.  The francs can be placed fairly close to each other on the pan since the francs rise only slightly.  Continue slicing the francs and placing on pans. Bake one pan at a time for 10 minutes or until very lightly browned.  Allow the francs to get completely cold on the pans before removing to a container that can be tightly covered.


Makes: 130 francs.

This recipe comes from my cookbook, DINING ON THE VICTORIAN VERANDAH.  I have added extra details to make rolling sticky dough easier for you.  Perhaps you have an even easier method that you could share with me.  I am all eyes and ears when it comes to anything that can be done easier!  So please feel free to pass along any tips and, of course, your favorite recipes to be used on this Free Online Cookbook at @MagnoliaCollectionRecipes.com


Table of Contents: BREAKFAST


I have this recipe in the Table of Contents under “BREAKFAST”, but it can also be served for lunch or for dinner.  Personally, I prefer making the recipe later in the day than for breakfast, since I am more “glued together” then.  But….., if it is on a breakfast menu in a

restaurant, I am going to order it for breakfast!

There are many different recipes for this wonderful dish.  This is my favorite recipe when I am making it at home.  The recipe makes one serving to give you a guide to make as many servings as desired.

COOKING TIP: Heat flat tostado or taco shells in the oven on the very lowest temperature setting available to prevent burning.  Place the flat tostados either directly on the oven rack or on a baking pan.  Taco shells can actually “hang” on the oven rack or be placed on a

baking pan.




Flat tostado shells

Refried Bean Dip

Sour cream

Sharp Cheddar cheese

Butter or margarine


Red or Green Salsa – Bottled, refrigerated, or homemade



MUSTARD & PRETZEL- Topped Grilled Chicken Breasts

Table of Contents: CHICKEN/ POULTRY

4 chicken breasts

1 partial-jar of whole-grain Dijon mustard (I use “Maille Old Style” brand)

½ cup chicken broth

2 tsp. cornstarch

½ cup heavy cream

2 T. oil-packed sun-dried tomatoes, lightly drained & cut w/ scissors into bits

Salted pretzels, any shape





Table of Contents: CAKES


It is NOT a hard cake to make, but it does require time to make it.   The following notes will help you make a spectacular cake easily.  It’s a super recipe for special occasions and anytime that you want to “WOW” someone!


Notes: You must use spray-oil with flour in it, like Bakers Joy, and you must have self-rising flour.  Do not mix cake pan sizes.  If you have only 1 cake pan, make it work!  Bake a layer, turn it out, wash the pan, completely dry it, and be sure to re-spray the cake pan to use

again. (Guess who forgot to do this on one of the layers!).  Use the icing on each layer sparingly.  If too much icing is used, the layers will begin to slide as you stack them up, and you will be “catching” layers, believe me!


Make the icing first, to be able to ice each layer while it is still hot.  When you begin assembling the cake, the icing may still be hot; but it begins to cool as you progress and the appearance of the icing becomes less smooth and more “dimply”, for lack of a proper word.

Allow this to happen; do not keep the icing warm or hot.


Icing Ingredients:

3 cups boiling water

3 cups granulated sugar

6 T. cornstarch

8 T. dry cocoa powder

Dash of salt (do not omit)

1 stick + 1 T. butter or margarine (9 T.), softened and cut into chunks

1 T. vanilla extract

2 oz. toasted almond slivers, for garnish

1 small package washed & dried fresh raspberries, for garnish (optional)


Cake Layer Ingredients:

3- 1/2 cups self-rising flour

¾ cup vegetable shortening

3 cups granulated sugar

6 large eggs

Dash of salt (do not omit)

1-½ cups milk

1 T. vanilla extract



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