Interesting thoughts on freezing foods here.  When our children were young and we camped,I froze milk in the carton to take camping.  It was a half gallon of ice and soon became a half gallon of fresh milk.  Worked great. Empty milk cartons also made good shaped ice blocks and fit well in the cooler.  I just learned about freezing eggs when our refrigerator started freezing food in the refrigerator compartment.  When defrosted the eggs were like fresh.  Then I read that they could be frozen for quite a long time.

I had posted this  over in Norm's Bait and Tackle board,  as Jeanne and MaryAnn had been discussing butternut squash. 

Since several of you were talking about the butternut squash in here,  I am reposting what I wrote here:

Jeanne and MaryAnn,   I get bags of butternut squash already peeled and cut up into chunks at  Walmart and my local chain store,
Weis Markets.  I cooked it for about 5-10 min. in the microwave and then drizzle honey and balsamic vinegar  over it and finish roasting it in the oven.  It is so good.  Better than sweet potatoes.  During the wintertime, that was my favorite veggie to fix.  I like to roast it in a  350-400 oven until it starts to get brown.  It kind of get carmelized.

Joy

I always buy Butternut Squash already peeled and cubed and most of the time I make a very good soup with it.  By itself it does have a bland taste but in soup I add other seasoningss and it always comes out good.  Fixed on top of the stove it doesn't take long to cook.  (I only attempted to peel butternut squash one time!)  As for Acorn Squash I cut it in half, scoop out the seeds, fill with a tablespoon of butter, some maple syrup (or whatever kind of pancake syrup you have), sprinkle with cinnamon and bake it, or if I'm in a hurry I cook it in the microwave....only takes a few minutes.  Serve it with a spoon so it is easier to scoop the flesh out of the shell. It is so good and I always look for Acorn squash when fall is near.

I agree, Angel, I use butter and sugar and only in moderation.  I think it is better than something made in a laboratory.  Amish butter is rich, hand-rolled, inexpensive, and comes in pkgs. of two pounds wrapped in heavy parchment.  I keep it in the freezer and cut off only what I think we will use within a few days.  Low calorie...no...but no preservatives either.  IMO, it tastes so much fresher and I am delighted to find it here in my grocery store.  The nearest Amish market is a couple hundred miles away in the Blue Ridge mountains.  I wish we had one here.  I understand that their produce, bakery products, etc. are very good.

I do like the Butternut Squash and so that is the way I will buy it now. Already Peeled.

I live close to a big Amish Area and so will be checking on them for butter. I am going to go back to just it also. The Spread I buy is suppose to be a good healthy one. Now it cost $1 more for 14 oz than butter does for a pound.  Have you noticed that lots of things now have cut the amounts down. Milk still by the Gal. and Eggs by the dozen but such as stuff in cans. Bacon. Cookies all lost 2 oz.

Yes, Jeanne.   Amounts have gotten smaller and the prices have gotten higher.    Sugar has been in 4 lb. bags now for a good while.  And, I think coffee is like 12 oz. instead of  16 oz.   

Joy

My thanks to all of you for so many good ways to cook squash and thank you, Phyllis, for telling me about Amish butter. We do not have Amish folks here but in Delta, 25 minutes away we have a group of Mennonites and a larger settlement of Old Russian believers which are similar to the Mennonites only deviating from the Russian Orthodox church, same time period as well.

"In May, General Mills issued a voluntary recall of 10 million pounds of flour products due to possible E. coli contamination, and now the recall has been expanded. This includes flour sold at Safeway, Albertsons, Jewel-Osco, Shaws, Vons, United, Randalls, and Acme stores. Initially, General Mills released an official press release that stated, "To date, E. coli O121 has not been found in any General Mills flour products or in the flour manufacturing facility, and the company has not been contacted directly by any consumer reporting confirmed illnesses related to these products."

However, the company now states it "is expanding its recall of Gold Medal flour, Wondra flour, and Signature Kitchens flour to include flour made earlier in the fall that may still be in consumers' pantries." According to the CDC, 42 people across multiple states have been reported sick as a result of the contaminated flour, including a few hospitalizations. To view a complete list of possibly affected products, including Gold Medal All-Purpose Flour, see General Mills's statement. Then get rid of anything you have â€" stat!"

I shop at Harris Teeter and their computerized system calls me when there is a recall on a product that I have bought in their store.  Back in May I got a phone call about the flour recall, took it back to the store and got my money back.  Pretty good deal.

Angel, we don't have Amish people here either and no Amish stores but Harris Teeter does bring in and offer Amish butter.  As far as I know it is the only Amish product offered there.  Haven't seen anything else.

Yes, most definitely sizes have gotten smaller and prices have gotten higher.  I just came from the grocery store a little while ago and my bill was considerably higher for about the same items I always buy.  There are other ways that food companies are cutting back.  For instance, Bush's Baked Beans has more sauce and fewer beans than it used to even though they claim the same number of ounces per can.  I wish we didn't have to eat!

Phyllis
You have to watch. Not all things that show a Amish looking picture on means that they were made by the Amish. They usually sell in their own stores only or at Farmers Markets. Not to places like Sam's., Walmart's  or those kind of stores. Seems you can see a picture making it look like Amish.  For one thing there would never be a picture on any of their food. or anything. Photography not allowed.They can't have their picture taken. Getting a problem now that people have these Iphone and others that can just snap them.  Made it that in areas like ours or we were in Pennsylvanian And noticed not many on the streets anywhere now. Because people could just take pictures of them without asking or anything. So sad.
We are so big on using the "Its Freedom of Speech"  They should have a "Freedom of Privacy " rule now. Tourist not very good at going by rules. They will stop in front of their Buggies in their cars and take pictures. Act like they are in a Zoo.

Several years ago Jim and I were in Indiana at Amish Acres.  We toured the area and ended up in the house where a woman was working on a quilt.  We were the only ones there so were able to talk with her for some time.  We asked about pictures and she said she was not allowed to pose, but if we took a picture of her while she was working, it would be permissible.  So we did take pictures of her quilting and also the quilt.  She was a very interesting lady.

Mary Ann

I hadn't heard about the General Mills flour recall.  I just bought some flour and usually buy Gold Medal but they were out of it so I bought Pillsbury.  Maybe they had taken the gold Medal off the shelves.

JeanneP, I just did a Google search and you are right.  This Amish butter is produced by a supplier in Minn. and it uses the name Amish Country Butter because it is hand-rolled in the style of the Amish.  Very misleading label since this butter doesn't come from an Amish dairy at all.  Still it is very good butter and, by comparison, is much cheaper than other butters such as Kerrygold.  I'll just enjoy the Amish Country butter even though now I know it isn't actually from the Amish people.  Thanks for bringing it to my attention and sending me on a search for the facts.  Here is a link that might explain it better:

http://gnowfglins.com/2012/02/17/amish-butter-really/

MaryAnn. That lady must be in a business. Was it on a bus tour or something? They will let you take a photo of them working on something but that is because they are Employees. A true Amish is very seldom Seen out unless you are in the area they shop . That is why up in the PA area there are the ones for the Tourist and then the private. Very seldom will you see young Amish Children out and about up to the age of about 17. Will then see the teens when they are doing their year of FUN before they agree to fully join the Order. Then you don't see them after that.  We have the 2 big Hospitals and Clinics and they will come to them once in awhile.  Most have their babies born still at home.
Ours here are more private. covers two little towns. Are about 40 thousand of them. Now it is getting to be a problem as they are so close in family that its getting to cousin marrying Cousin. So sexes are being exchanged between the orders in other states. A daughter will come here and sons go to mostly Ohio or Indiana.  Even then will find related in some way. They don't put it in the paper when married or a baby born  but once in awhile you will see where both sides have the same name as when single. This will be the problems to come in not so many years.  Finding health problem now that are only found when the children taken to a hospital.

Their areas in Ohio and Indiana also have lots for the tourist. But also lots of private.

The men here now are seen more. There are 2 small factories making furniture and then about 3 companies building new home or working on houses on the outside. Good Carpenters.  Not enough work on their farms now to take care of raising a family. They still have quite a few children. Two big Amish restaurants where the girls can work now. Have rules though. Very nice but they keep quiet. Just serve and don't talk to males. Good food. Also a few of the Farms are allowed to open their homes and serve meals. Mostly done for the tour buses  but the area nothing like the areas out East.
We have them at 3 of the Summer Markets at the moment. Going to ask them on Saturday if they can bring me some butter. See if I like it. If now then will drive down to their stores

Jeanne, Amish Acres is near Nappanee, Indiana, somewhat west of Indianapolis.  At the time Jim and I were there, we were the only ones in the room of the farm house so we could talk with the woman sewing on the quilt.  When someone else showed up, we left.  Amish Acres is a large farm, but it is a commercial venture with a restaurant and store selling quilts, maple syrup and other Amish products.  I will say the waitresses in the restaurant were Mennonite, but the quilt maker was not.  I don't know who owned the farm and as far as I know, it is still in operation.  I would say it isn't too far from where you live.

Mary Ann

We have had a colony of Mennonites develop in the last fifteen to twenty years in Big Delta and Delta Junction; it's prime farm country, so it was of interest to their scouts. Evidently, they also have a population boom, so they send out people further afield to look at new areas for a group. I haven't seen any Amish people there but it is farmland, and the towns are small and rural.

The American farmers are usually clannish and religious in that area, and there has been some backlash as there is everywhere it seems. There is also two groups of Russians in the area, just twenty-five miles from us. First, you have your regular Russian immigrant, and then you have the Old Believers.

About the same time as the Amish breaking away from the European church, you had the Old Believers breaking away from the Russian Orthodox Church. Both groups were prosecuted, and many found new places to settle such as America. It is interesting to see how the adults and children of the Old Believers dress, eighteen century European perhaps? The little boys are in short pants and tunics and the girls in long dresses and smocks.

Unfortunately now there is issues and animosity between the three groups, and they don't blend well if at all.

Yes, we have alot of Mennonites. They have a lot more freedom. Own homes in Regular Neighborhood. Work some regular job. Some still own farms. They drive cars and seem to have more modern equipment. Dress more in the normal way. Also have Churches where the Amish don't. Just use their homes.
For area of  towns like ours it is surprising how many different religions. Now a lot of Muslims Have their own small Mosque. The Quakers have a nice new church by me. Then we have a good size Morman church. Also 2 Buddhist. Will change more soon as now have many more Asians and Hispanic . 25% of the population now. Along with 40 thousand University . Between the 2 cities the Population is around 180000 only. (Not counting University Now about about 28% of the students there are from other countries.) Sure changed from when arrived in town 50 years ago.

GREEN EGGS AND HAM CUPS
Recipe by Paula Deen
30 MIN
10 Prep + 20 Cook

Ingredients
8 slices deli ham, thinly sliced
1 slice sandwich bread, divided into 4 pieces
4 eggs
1 cup frozen spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white cheddar cheese
4 slices toast
4 slices bacon
Preparation
Preheat oven to 400º

Lightly coat 4 cups in a muffin tin with cooking spray. Fit two of the ham slices into each cup (ham ends will be above cup edges). Divide bread among cups. In a blender, combine eggs, spinach, salt and pepper and blend. Divide mixture among cups. Sprinkle with cheese. Bake on middle oven rack until egg is cooked. Approximately 15-20 minutes. When warm enough to handle, remove the cups from the muffin tins and serve with a slice of toast and crispy bacon.

Seven Layer Fruit Salad

Paula Deen
Ingredients
2 packages (0.3 ounce each) regular or sugar-free lemon gelatin
2 cups boiling water, plus 1 ½ cups cold
1 tablespoon fresh lemon juice
½ cup drained mandarin orange segments
¼ cup coarsely chopped walnuts
2 tablespoons raisins

1 banana, peeled and sliced

2 tablespoons chopped dried apricots
1 can (8 ounces) crushed pineapple, drained well
1 cup cottage cheese


Directions

In a medium heatproof bowl, mix the gelatin with the boiling water until completely dissolved. Stir in the cold water and lemon juice. Refrigerate, covered, until the gelatin is just wiggly but not firmed up (like loose jelly), about 1 hour. 


Spoon ½ cup of the gelatin into a 6-cup mold. Arrange the orange segments over the top and cover with another ½ cup gelatin. Scatter the walnuts and raisins on top and cover with another ½ cup gelatin. Next, layer the banana and apricots on top of the gelatin. 


In a small bowl, fold 1 cup of the gelatin into the crushed pineapple and spoon evenly over the banana layer. Fold the cottage cheese into the remaining 1 cup gelatin and spoon over the pineapple layer. Refrigerate until firm, about 4 hours or overnight. Unmold and serve. 


Cooled down a little here today. So what did I make for Dinner. "Beef Stew" really in the mood for it. Will eat a Ice cream bar after.

We had meatloaf, a salad, and my husband's delicious Mac and cheese.  Then later I had a dip of vanilla/praline ice cream.  I wish it wasn't so hot.  It looks like a storm is coming.

This recipe is the best and very quick pickle recipe! I recommend it but, of course, it gets better the longer you let it sit for the flavors to meld!

Overnight Homemade Pickles Recipe      

Snappy Gourmet Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 3 cups

Ingredients
1 cup (or a handful) of fresh dill sprigs
2 garlic cloves, chopped
¼ cup chopped onion
3 cups thinly sliced small cucumbers
1½ cups water
¾ cup white vinegar
1 tablespoon honey (or granulated sugar)
1 tablespoon kosher salt
â...› teaspoon black pepper
Instructions
Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
Meanwhile, place the water, vinegar, honey, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.

Notes
SNAPPY TIPS: We had better luck with small cucumbers rather than larger ones. Make sure your cucumbers are completely covered with the liquid. Depending on your jar and size of cucumbers, the recipe may take a little more or less than 3 cups of cucumbers.

SNAPPY SUBSTITUTIONS: Instead of honey, you could use granulated sugar. Instead of a large mason jar, you could use another large container although I would suggest not using plastic.

http://www.budget101.com/content.php/166-Mix-Recipes?s=37f7db291172c973b8d6129f84c301ab


This simple recipe is great to make ahead of time and keep on hand for fast, refreshing lemonade. Blend with ice for a slushie treat on a hot summers day.

You'll Need:
2 T. Fresh grated lemon rind
2 C. fresh lemon juice
2 C. granulated sugar
1 1/2 C. water


Blend first 3 ingredients, Stirring until sugar is dissolved. Add the water, cover tightly and keep in the refrigerator.


To serve, put 1-2 T. syrup (to taste preference) in a large glass with ice, then fill with water.

Easy Summer Cool Summer Deserts,(no baking required).

Rainbow Fruit Parfait
What you'll need:
1/4 cup Vanilla Yogurt
1/4 cup Granola
4-5 Strawberries sliced
1 Clementine peeled and cubed
1 Kiwi cubed
A Hand-full of Blueberries
DIRECTIONS
Fill a clear glass or mason jar with granola. (Leave a little for garnish)
Layer strawberries, clementine, kiwi and blueberries on top of granola.
Use a spoon to gently create a hole inside the fruit. Spoon yogurt between the fruit, then add some on top.
Sprinkle the top with granola.

Chocolate Oreo Trifle

Chocolate Pudding
Crushed Oreo Cookies
Blueberries
DIRECTIONS
Layer pudding and crushed Oreo Cookies ending with the cookies. Top with blueberries, an Oreo Cookie, and a sprig of mint.  Refrigerate  and serve cold.
Banana Pudding Trifle
1 Banana Sliced
2 cups Banana Pudding
Whipped Cream
2 cups  Graham Cracker Crumbs
Half  Stick of Melted butter

Just to hot to do much cooking. My freezer getting empty. I did make Cottage Pies the other day and have 3 in the freezer. Today I made a quick Pasta sauce.  Just bacon, onion, mushroom and tomato.  Waiting for it to cool and will put about 3 containers in the Freezer.
Have some fish frozen up there and 3 small steaks. That will last me until it get back to normal weather.

If you don't hear from me again will be because I dropped dead from what I ate for Lunch/Dinner today. Just finished Combined the two. Will say it was worth it. Been stuck in the house a lot with the weather being in the 90s for past 4 week. So today I fixed Southern Fried chicken the way we ate it years ago. Took small new potatoes at put in with the Chicken after it was all browned. Then took the Chicken out . removed the fat it was cooked in. Remember people use to make Chicken Gravy out of it. Not me. Don't like gravy. I then fixed green beans in the skillet the chicken came out of.
Was out of this world. Been years since I did this.  Still now got enough for 2 more meals. Better freeze them. Eat on another crazy day.
Now it is getting little dark here but hope can get some walking in about 7pm.  Fighting from wanting to take a nap.

Jeanne,  I did mention a while back that I had made up some of the pickles you gave the recipe for.  They were way too spicy for me and I attributed that to the amount of black pepper that was in the little seasoning mix. Well,  I decided to see what I could do with them as I didn't want to throw them out.  I poured about 1 cup of the juice out and added a cup or little more of water.  I then, boiled that mixture and added about 1/2 cup or a little more of sugar and let that come to a boil. I then returned the juice to the jar with the pickles in it.  This might have been a week or more after I first fixed them. I don't remember whether you added sliced onions to yours or not, but I had cut up quite a big amount of thinly sliced onions.  After over a week of them sitting,  they really taste good now.  Last night I fixed a couple hot dogs and I put about a cup of the pickles in my little food grinder and made a relish. It was so good on the hot dogs.  I wouldn't be able to make them again, as I would have no idea of the amount of ingredients to put in.  So, today, since the relish was so good, I  made the rest of the pickles into relish.  I can't get over how crispy it still is after a couple weeks. Even the sliced onions are still real crispy.   At least, my hard work didn't go to waste.  I will eat the relish faster than I would have the pickles.  I go to an Amish Farmers Market where I get pickles called "Lemon Pickles".  They are sliced about 1/4 in. thick and it is a sweetened vinegar juice that they are in.  The boy who was getting them out of a big barrel for me said he calls them Candy Pickles.  They are really good on a hamburger or a ham sandwich.  They are real crispy. also.

Joy

Joy, I was slightly confused over your wording. Did you pour out the cup of pickle juice and then add the sugar and continued. Or did you start fresh with the cup of of water and then continuing?

Patricia,  I poured off about a cup of the "spicy" juice and just added more water to what was left.  Then heated it on the stove and added more sugar, and let it come to a boil, until the sugar dissolved  and then poured it back over the pickles.  I didn't add any more of any kind of seasoning to it.  The extra water diluted the "spicy" mixture.

Joy

Thank you as I also found the pickles too spicy and gave them away.

Patricia,  My pickles sat in a container in the fridge for a week or more, as I was debating whether to throw them away.  But, then I got the idea to try to sweeten them up.  By the time I ground them all up in the little food chopper, I only had about 3/4 of a cup of the relish.  I really was amazed at how crispy they kept.  I would have thought all that time in the brine would have really softened them up.   Not real sure why they did stay so crispy.  Well, so much for the pickle making.  I really like to try something new..... just get disappointed when it doesn't turn out the way I would have liked it to.  But, you never know unless you try. LOL

Joy