Soulfoodqueen.net.... Yellow Squash And Sliced Red Potatoes

So simple and southern to bring to your country table this summer.

medium yellow squash 1/2 pound clean free from dirt leaving skin on

medium red potatoes 1 pound clean free from dirt leaving skin on

1 yellow medium onion slices

6 tablespoons olive oil

6 ounces goat cheese

Salt and black pepper to taste

1/2 cup whole milk

1/4 cup grated Parmesan cheese

thinly sliced basil or thyme leaves added after baking

Preheat oven to 400°F. Lightly grease casserole dish with a drizzle of olive oil.

slice the onion, squash and potatoes into very thin slices. toss the sliced vegetables olive oil in a bowl.

layer half squash,potatoes,squash just spread evenly  then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat onion , squash potatoes seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.

Soulfoodqueen.net... Strawberry Pie

Strawberry, strawberry, and more strawberries are here this season and you can make a pie.if you like a cool cake too...Got recipes for you.

For the Filling:
pick over the berries and measure out 2 pounds of the most attractive ones. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until the berries are evenly coated.

3 pounds fresh strawberries taking the little green hats of and gently rinsed and dried.

One bake pie crust

¾ cup granulated sugar

2 tablespoons cornstarch

1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)

Pinch of salt

1 tablespoon lemon juice

Select 1 1/2 cup misshapen, overripe, or not so cute berries, In a food processor, process the berries to a smooth state, scraping down the bowl as needed.

Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the berry puree, making sure to scrape the corners of the pan. Cook over medium-high heat, stirring constantly with a spatula, and bring to a full boil.

Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on top, turn them face down. If necessary, rearrange the berries so that holes are filled and the mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling and add topping.

Try this cool cake

Strawberry Shortcake Dessert

Get Recipe It's a Good One
http://www.themotherhuddle.com/strawberry-shortcake-dessert/