June 2007
Gas Up the Stove

Summer Squash Pancakes

Great for a luncheon, dinner or as a side dish.

3 cups grated yellow summer squash or zucchini (or combination)
1/2 teaspoon salt
1 teaspoon dried parsley flakes (or 3 teaspoons minced fresh parsley)
1/4 teaspoon garlic powder (or 1 clove garlic, minced)
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
1 egg, beaten
1 cup biscuit mix (such as Bisquick)
1/2 cup milk

Mix all ingredients to make a fairly thin batter. Drop by spoonfuls into an oiled skillet. Cook over medium heat turning once when golden. May be reheated in the microwave or oven. Store leftovers in a covered container in the refrigerator. Serve with sliced tomatoes or a salad. Serves six to eight.

-Submitted by Nancy Reinecke, Alpharetta, who will receive a $25 credit on her Walton EMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

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