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“Even after I use a lot of my garden-fresh zucchini and yellow squash, there’s still plenty left over to serve this way,” chuckles Grace L. of Alvin, Texas. “I beat an egg with milk, salt and pepper, then add enough flour to make a batter. I dip slices of fresh squash into the batter and deep-fry them. My grandmother used to eat this as a meal.”
You can store tea bags or loose tea at room temperature in an airtight container for up to 2…
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Don't toss out the pumpkin seeds from a freshly cut pumpkin. Instead, toast them for a tasty…
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