Baked Zucchini

This is a nice way to eat the abundant zucchini!
Baked Zucchini
Slice 2 medium zucchini 1/4inch thick. Place in a bowl or bag. Drizzle around 2T olive oil, or melted butter, into the bag. Place some minced garlic and 1tsp fresh oregano in the bag and mix all the ingredients well.  Pour out onto a cookie sheet and place in a single layer. Sprinkle with salt and pepper..I think garlic powder would be good too. Sprinkle with parmesan cheese, or you could even use shredded cheese. Bake at 350 for 35-40minutes.  I think next time I will turn on the broiler for a couple minutes at the end to give them the extra crisp I like on the top.  The bottoms of the slices did get perfectly browned and yummy.

Garden Potatoes

We are getting a ton of garden new potatoes! An easy way to preserve potatoes is to blanch them. Clean them real well and then peel them if you don't like the peel. I love the peel on new potatoes, plus when they are small they are the pits to peel! Then dice them the size you would want them for stew or casseroles. Have boiling pots of water on the stove while you are prepping the potatoes. After they are cut up the size you want them then throw them in a pot full of boiling water for 5 minutes. (this takes several pots of boiling water going at the same time)The time starts when you throw them in the water, not after it starts to boil again.  Then drain the pot and rinse potatoes under cold water and drain very well. I lay out kitchen towels on the counter and put the potatoes on these to just drain a bit more and let them completely cool. Then take quart size freezer bags and fill them full, getting any air out. Place in the freezer in a single layer until frozen, then you can stack them after fully frozen.
It is so awesome during the winter to go to the freezer and pull out garden fresh potatoes for my stew or casseroles! Garden potatoes just have a different taste than store bought, YUMMY! And freezing is SO much quicker and easier than canning. I like this method because the potato holds its texture and does not get mushy like you would think freezing them would do. You do however need to be AWARE that when you add these already blanched potatoes to a recipe that they are partially cooked already and will cut your cooking time down, otherwise they may get mushy. Like if you were making mashed potatoes with them, it will not take the full amount of time to boil them, it takes like 10minutes and they are ready to mash!         ENJOY!

Linked to Totally Tasty Tuesdays

 

Here I roasted the potatoes in the oven with Freddy's burger/fry seasoning

Tomato Spinach Pasta Salad

I wait to make this pasta dish when my garden is just right. It is hard because the spinach is about over as the temps rise, but the tomatoes are just starting.  This is wonderful and very adjustable to your own add ins.
Tomato Spinach Pasta Salad
3C uncooked rainbow rotini
3C chopped fresh spinach
3 large tomatoes, chopped
1(8oz)bottle ranch salad dressing
1C(I use one small can)sliced black olives
2C shredded cheddar cheese, sometimes I use cubed cheese
3T milk
3/4C sliced green onion, I use less
Cook pasta.  In medium bowl, combine ranch and milk and stir well.  Drain pasta; rinse with cold water to cool. In large bowl, combine cooked pasta, spinach, olives, onions, tomatoes and cheese.  Pour dressing mixture over salad and mix well.  Refrigerate until serving.
I add fresh ground pepper and I also think it needs crunch, so I use almost a whole bottle of McCormicks Salad toppings.

Green Beans and New Potatoes

This is a recipe I grew up with and it is pure comfort food. My family grew the garden with the new potatoes and  green beans and grandma canned it all. We would sit at many a ball game and snap green beans together because we knew what goodness it would bring!  I could seriously eat this for dessert every night.  I can still remember as a kid seeing the canned new potatoes downstairs in the basement at my grandma's and thinking how disgusting they looked, but I always put that image aside and devoured each can! My grandma taught me how to can years ago and there is a lot that goes into it, but oh how it is worth it! I prefer to freeze most things, it is much easier and quicker, but when it comes to this dish I preserve it by canning it! This version below is adapted to the crockpot.
Green Beans and New Potatoes in the Crockpot
Adjust the amounts to the size of crowd you are feeding
2pounds fresh green beans, snapped

1pound bacon, partially cooked...or 1 ham bone with some meat on it

1 onion, chopped, optional

1-2pounds red new potatoes, rinsed and cut in half

1tsp garlic powder
1tsp salt
Place the green beans, bacon or ham bone, and onion in the crockpot. Add water only to cover the beans and cook on low for 3 hours. Remove ham from bone(if using) and discard the bone. Add potatoes to crockpot and the rest of the ingredients and cook on low for one hour, or until the potatoes are tender. Make sure they are cut in half.

I linked this recipe over at Mandy's Recipe box!



There is nothing quite like a field of Kansas Sunflowers!

My dad, grandma, me, and my sweet Brookie
Can you believe my grandma is 91! She sure doesn't look it!



Zucchini Beef Quiche

Here is another yummy way to use up that green stuff staring at you! The original recipe does not call for hamburger, but I highly suggest adding it.
Zucchini Beef Quiche
3C zucchini, peel and shred, press out any excess moisture
1 onion, chopped fine, optional
1/2C parmesan cheese
1/2C shredded cheddar cheese
1/2C oil
3T parsley
1tsp salt
1/2tsp pepper
1C bisquick
4 eggs, beaten
I add 1/2-1pd cooked ground beef
Combine all the ingredients and stir well. Grease a 8x8 or even a 13x9 and add mixture. Cook at 350 for 30-40minutes, or until cooked in the middle and egg is set. If using the 13x9 adjust the time and watch for doneness.

Zucchini Beef Casserole

I'm sure most of you now have so much zucchini you don't know how to use it all up and are running out of people to give it to! It is funny how a garden works... during the long winter months we can only dream of having fresh tomatoes and produce from our garden and then during the dog days of summer we can hardly give our produce away because we have so much!   This recipe is fantastic for hot summer days because it uses the mircrowave and it uses up all that zucchini sitting on our kitchen cabinets staring at us! The recipe calls for the hamburger to be raw while cooking it in the microwave, but I do not like the consistency of the meat this way, so I cook the meat and then add it to the dish to microwave.
Zucchini Beef Casserole
1pd ground beef, lean
1tsp garlic powder
11/2C diced zucchini
1(14.5)oz can diced tomatoes, drained
1/2C instant rice
1/2C water
1/4C chopped onion, optional
1/4C soy sauce
3/4tsp dried basil, optional
Crumble beef into a 2qt microwave safe dish(this is where I precook the meat and then add it). Sprinkle this with garlic powder.  Cover and microwave on high for 2 minutes(unless you precook the meat). stir. Heat 1-2 minutes longer, or until cooked and its not pink.Drain if needed.  Stir in the rest of the ingredients. Cover and microwave on high for 20-25minutes, or until veggies and rice are tender. Stir twice during the cooking time.
This is a great dish and the kids loved it too! I'm sure you could adjust this to a slow cooker as well.

Visit Mandy's Recipe Box for other zucchini recipes

Creamed Potatoes and Peas

There is nothing quite like fresh peas and potatoes from the garden. Growing peas is easy, it is the shelling them that is SOOO time consuming. It seems it takes a million pea pods to shell and make just one tiny bowl of peas! But, oh the fresh taste of peas are amazing...nothing can quite describe it. Then you go and add fresh red potatoes from the garden and the combo is out of this world!!!! This is an oldie but goody recipe that always pleases and brings a smile to your tummy.
Creamed Potatoes and Peas
1pd small red potatoes
21/2 C frozen peas...or fresh
1/4C butter, cubed
1 green onion...a must in this recipe, even if you don't like onion
1/4C flour
1/2tsp salt
2C milk
Scrub and quarter potatoes; place in a large saucepan and cover with water and bring to a boil.  Reduce heat and cover and simmer for 10minutes. Add peas; cook 5 minutes longer.
In another saucepan, melt butter.  Add onion and saute until tender. Stir in flour and salt and gradually add the milk. Bring to a boil. Cook and stir for 1-2minutes, or until thickened. Drain the potatoes and peas and add to the sauce and toss.

Garden Fresh Pasta Salad

I get such gratification from going outside to my garden and picking fresh produce to create meals with to feed my family.  It's like going waaaaay back in history and living like people use to, before there were Walmarts. Don't get me wrong, I enjoy today's modern conveniences, but I also enjoy not having to depend on any. Plus with a garden, I control, for the most part, what goes into my food. No pesticides and no chemicals.  This is a fun recipe to use all of that seasonal produce during the summer months. You can sub any veggies for the ones listed.
Garden Fresh Pasta Salad-recipe from my wonderful mother-n-law
1 large bottle italian dressing
1 whole bottle of McCormicks Salad Supreme
1/2 onion, red is best, diced small
11/2green peppers, diced small, I use less, or use a combo of red,yellow,orange,green
2 cucumbers, diced small
2 tomatoes, I use lots of cherry tomatoes,cut up small
11/2small pkg extra thin spaghetti, cooked, I have used just one package and it works fine
Cook spaghetti and rinse and drain with cold water. Chop all veggies and add to the pasta, along with the dressing and salad supreme. Refrigerate atleast a couple of hours. Stir before serving.
*if you don't serve this right away, add 1/2 the dressing before refrigerating and then the rest of the dressing before serving
*this is also good served warm

Sugar Snap Peas and Mushrooms

Why, oh why, oh slimy snakies, do you have to bother me? I don't know why snakes like to find me, maybe I'm a snake whisperer and I just don't know it yet? Maybe if I let them live long enough they would tell me what they are wanting, but I just don't give them a chance.  It doesn't matter where I have lived, or where I am walking, the snakes always find me.  I have learned to keep my trusty shovel or hoe near by so I can chop their little heads off when they sneak out of nowhere to scare me.  I know it is not their fault, they are just being snakes, trying to make their way through the world(without some woman chopping their head off!).  But, I can't take it when I'm trying to water my plants or garden and they want to surprise me,or they surprise my kids and then they won't play in the backyard again until they see mom kill it and see the proof of its dead body.  It really is a tough world for the poor things, not many people like them.  I don't mind them really, it is more about their sneaky snake appearances that bother me....you never know where and when they will appear...like yesterday when I was headed out to the garden and I stepped on one! About a two footer and I stepped on it just right to make it go up in the air! About the same time my sandal flew off while I was trying to kick it(out of pure reaction)it took off under the fence, which was fine, but I know the summer is young and I know I've got to go out to that garden a million more times yet, and I do NOT want to think I'm going to step on that slimy snake every time I walk out to the garden! So, I watered and weeded the garden and then headed back to the house, knowing any step I take may send a slimy snake up in the air again if I step on it! So, I was being oh so cautious, I guess too cautious, because there was that darn snake again and I only missed stepping on it by a few inches....again! I swear I was looking intently before each step I took, but somehow those slimy critters are right in front of you and you can't even see them down in the grass until they move.  Darn things, why do they have to be so sneaky? Like last summer, my daughter was outside playing at my grandparents house in the country and I knew something was wrong when she was on a dead sprint toward me, with a look of terror on her face. Sure enough, up by the water faucet at the house, a 4-5 foot bull snake was cooling himself off.....which was bad news for me, because this momma wasn't going to let it get away so that later on one of my kids could find it again and get bit while playing..SO, off to get the shovel I went(and my grandpa!) and between the two of us with shovels trying to chop its head off, I'm sure it was pretty comical to watch! That 4 foot snake put up a good fight and boy the bigger ones sure have tougher skin, we couldn't even break its skin! But, with sheer mommy determination and about 30 minutes time, grandpa and I got it....pure teamwork! Each summer I end up killing a few, and a few get away, I guess this summer will be no different, ugh! I guess I will just have to hang moth balls off my clothes when I go outside!
Very soon my sugar snap peas and brussel sprouts in the garden will be making their way to our dinner table, so I have rounded up some of my favorite ways to eat them to share with you.  Sugar snap peas are one of those veggies that you don't tend to think much about, they aren't like the popular corn and green beans.  But, they are so very good and crunchy, with the perfect combo of tart and sweet. They are great by themselves(year around you can find them prepackaged by the bagged salads) or to put in salads or pasta dishes.  There is a huge difference between snow peas and sugar snap peas....in the store they are right next to each other. Snow peas are not as sweet, and in my opinion, not as good, so I always get the sugar snap peas.  You just eat them whole, you don't crack them open like regular pea pods and only eat the pea.  I hope if you have never tried them that you will very soon, I think you will like them. And if you don't like them raw, here is a great way to eat them with added flavor.  It is so fun trying new foods and trying new ways to cook foods. Fresh produce is always better than canned....and very often has a totally different taste than canned. Enjoy the summer and all the seasonal flavors that are out there....go taste something new, you just may like it! Go find your local farmers market and support the local farmers, and buy fresh!
Sugar Snap Peas and Mushrooms
1T olive oil
1/2pound sugar snap peas
8oz fresh mushrooms, sliced
2T, more or less, soy sauce
Heat the oil in a skillet over medium-high heat and stir in the peas and mushrooms and cook until they are tender, 4-6minutes or so.  Turn off the heat and add in soy sauce and stir to combine.  Taste and add more sauce if desired.

Fresh Green Bean Pasta Salad

This recipe comes from Kraft foods, but I switched it up a bit.  Use those garden fresh green beans and tomatoes! Nothing better than that!  This is so simple to throw together and light and full of flavor and the colors are beautiful too!
Fresh Green Bean Pasta Salad
1C penne pasta, uncooked
1/2pound fresh green beans, cut into 1inch pieces
1medium tomato, chopped
1/4C zesty italian dressing
1/4C parmesan cheese
cubed cheese
Cook pasta and add beans to the pasta cooking water for the last two minutes.  Drain; rinse with cold water.  Place in medium serving bowl.  Add rest of the ingredients and mix lightly.  Serve right away, or cover and refrigerate.  If refrigerating, add more italian dressing before serving because the pasta tends to soak up the dressing.

Corn and Broccoli in Cheese Sauce

This is another recipe for the crockpot....I'm all about keeping the heat out of the house while I'm cooking during the summer.  Kids will eat their broccoli with this dish because it has velveeta on it! This recipe comes from a Healthy Cooking magazine.
Corn and Broccoli in Cheese Sauce
1(16oz) pkg frozen corn
1(16oz)pkg frozen broccoli florets
4oz reduced fat velveeta, cubed
1/2C shredded cheddar cheese
1 can reduced fat cream of chicken soup
1/4C milk
In a 4qt slow cooker, combine the corn, broccoli and cheeses.  In a small bowl, combine soup and milk;  pour over veggie mixture.  Cover and cook on low for 3-4hours.  Stir before serving.

Roasted Asparagus

So far my Spring favorites have not gone on sale at the store...strawberries and asparagus. Spring is quickly passing by and I'm tired of waiting for those bargains and I am craving both of these foods! So tonight I made some roasted asparagus and fixed one craving...oh it was SO good! You can season asparagus many ways and in my book they are all good!  I only got three lonely asparagus in my garden, maybe next year I will get 6 and that will be enough for one serving! This is the first year for it, so I'm sure I will get more next Spring.  If you are one of those people,(or you have kids that are) who won't eat asparagus because it looks like a weed, or it looks gross and weird(which it does!), trust me...you have to atleast try it, I bet you will like it.  Don't try the canned stuff first, it tastes totally different than fresh....kinda like canned spinach tastes way different than fresh.
Roasted Asparagus
One bunch of asparagus
olive oil
sea salt
fresh pepper
fresh parmesan cheese
garlic, minced ( I didn't have any so I sprinkled it with garlic powder)
Place asparagus(after you snap the ends) on a plate and drizzle with just a bit of olive oil and move the weeds, uh, I mean asparagus, around to coat them.  Then season with salt, pepper, parmesan cheese, and garlic and toss around again to coat evenly.  Bake at 425 for around 15 minutes. I don't use one whole bunch of asparagus at one sitting, so my asparagus cooks quicker.  You can just check it at half the time and stir it around and take one out to check and see if it slices easily with a knife.  The parmesan cheese tends to cook fast and can burn if you don't toss them around while they cook. I also line my baking sheet with foil for easy clean up.

This recipe is linked to Potluck Sunday over at the blog Mommy's Kitchen

Bacon Wrapped Asparagus

This recipe has a picture posted in yesterday's bacon wrapped mushrooms post.  I figured while I had the grill out and I had both mushrooms and asparagus in the fridge and BACON! that I would throw them both on the grill. I probably like my aparagus roasted in the oven the best with seasonings on it, but this is a great grill recipe.  I love the very simple and unique taste of asparagus, so wrapping bacon around it almost took that away...of course it is bacon, so there was nothing not to like..but, I think I do prefer to have my asparagus without it. The bacon does help the kiddos to eat asparagus! My parents told me that when I was a kid I would not eat asparagus because I told them I did not like to eat weeds! I had a point...they do look and grow like weeds, LOL! They usually made me eat atleast some of it before leaving the table, but then I would complain to them that when I peed that my pee smelled like the asparagus! It's true...it will make it do that!  But, as an adult, I have grown to love the taste of this vegetable and I look forward to each Spring when it starts going on sale and appearing in the stores.  I did plant some last year in the garden, but I don't think it liked my very acidic soil where I had it planted, which was right by a huge pine tree. The pine needles have a lot of acid and make your soil acidic, so only those foods that like that will grow in it. My potatoes love that soil!
I did find that taking two or three asparagus spears and wrapping the bacon around them makes it easier than just trying to wrap one spear. I would think next time to even take a serving amount, like around 5-6 spears and wrapping that many would be great.
Bacon Wrapped Asparagus
  Put asparagus spears in like a 13x9 size dish and sprinkle with olive oil and toss around to coat.  Sprinkle pepper on them and toss.  Take a half piece of bacon and wrap amount desired, I did 2-3, of asparagus and secure both ends with toothpicks.  Grill on med-high heat for 8-10 minutes turning as needed to cook the bacon.

Grilled bacon wrapped mushrooms and asparagus

Grilled Bacon Wrapped Mushrooms

Oh My! I saw this recipe at the cute blog The Kitchen Cookie and I knew right away that I had to try this! It is only three ingredients and they are each yummy...mushrooms, bacon, bbq sauce! A little slice of heaven for sure! The sun finally came out today and temps got above 50 finally....seems like we have been stuck in the highs of 40 or 50 and at this time of year it has been depressing! So I am grilling tonight and making these yummy beauties.  Thank you Kitchen Cookie for sharing this little slice of heaven with us!
Grilled Bacon Wrapped Mushrooms
white button mushrooms
bacon, cut in half
favorite bbq sauce
wooden skewers
Soak the wooden skewers in water for a bit so they don't scorch on the grill. Take the stem out of each mushroom and wrap a half piece of bacon around the mushroom and seal by placing on the wooden skewer...skewer, that is a strange word...after all the mushrooms are skewed! lol! then brush with your favorite bbq sauce....or if you have a husband like mine who doesn't care for bbq sauce(that is a sin in my book)then maybe try sprinkling with your favorite seasoning....but, my husband did try the ones with bbq sauce on them and he loved them. The bbq sauce takes on a different flavor after it cooks with the bacon and I wouldn't probably even make these without the bbq sauce, the sauce is what makes these!

These are the mushrooms before grilling

YUM! Look for the asparagus recipe tomorrow! 

Creamed Corn

This is an easy crockpot dish that could be taken to potlucks or parties. A nice twist from regular corn.  You could even spice it up and make it mexican and add a can of green chilies, or add stuff to it like spanish rice and hamburger and black beans,etc etc Play around with it and make it a main dish!
I got this from a Taste of Home cookbook.
Creamed Corn
2pkgs(or around 26oz)frozen corn
1(8oz)pkg cream cheese, softened and cubed
1/4C butter, cubed
1T sugar( I don't add this)
1/2t salt
Coat crockpot with cooking spray and combine all the ingredients. Cover and cook on low 3-4hours or until cream cheese is melted and corn is tender. Stir before serving.

Mushrooms!

Does anyone have a liking to sauted mushrooms? I love the things, can't get enough of them. They make me smile. They make my eyes roll back.  I would have never ate them as a kid, but somehow during adulthood I have found a liking for them.  My kids think I'm "totally gross" when they see what I am eating...oh well, more for mom!  If I go to the grocery store a couple days after the sale add comes out, which is Friday(and before the weekend), then mushrooms, apples, bagged salads,etc are all marked down. I always get mushrooms for 69cents!  I also get the bagged caesar salads for 0.99!!
This is a great recipe to have with grilled steaks! Enjoy!
Sauted Mushrooms
Melt 2T butter in a skillet and add 8oz pkg mushrooms; cook and stir until soft and release liquid, around 5 minutes. Stir in 2cloves minced garlic and cook for one minute. Pour 2T(I thought 1T was plenty) and cook the mushrooms until the liquid has evaporated, about 4minutes.

Bacon-Wrapped Green Beans

Ahhhhh!!! Spring is in the air! Yesterday and today I got to open my windows and let fresh air in the house, I'm SO excited! I don't think my family quite grasps how happy it makes me after spending a winter inside, all day long, to have a Spring like day come along! It makes my soul sing!  I told my hubby last night, see how happy it makes me when it is pretty outside and I get to spend most of the day outside?!! I'm a whole new person....I figured he'd say, pack our bags we are moving ASAP to a warmer place!....but, he didn't!  He would also like to have warm weather year around (and a happy all the time wife), but he is too keen on "no people" and so he is content here, where there are not many people.  I think we should meet in the middle and move somewhere warm year around, but out in the country! Perfect solution....except that costs a lot of money!       Today I am posting an awesome recipe! One of my favorite recipes that I have EVER made....that says a lot!!  It may come across as strange or a gross combination, but trust me, it is wonderful! One of those times that your eyes roll back and you visit a happy place.....until one of your kids says MOM, I need more milk! and then you come back to reality! The combination is perfect and is a great side dish to steaks or chicken. I got this from allrecipes.com, but I have changed it to fit our portion size.  This is one of those dishes that I get embaressed over, because by about my third helping my husband starts giving me that eye, you know, the one that says, how the heck is she eating all that! It's green beans...it's healthy...no worries! Try it and let me know if you agree!! This recipe does require you to marinate the green beans, so plan ahead.

This is a picture before the sauce was added.  If you have a bigger family, just make more bundles and use a 13x9 and double the sauce.
Bacon-wrapped Green Beans
1 bag, or bunch, of whole fresh green beans
Raw bacon strips, I made 5 bundles and used about 4 bacon strips
With 5 bundles, of around 10 green beans each, I use 1/4C melted butter, 1/4C brown sugar, 1/2t garlic salt, 1t soy sauce. Melt the butter first and then add the rest and stir well. Place around 10 green beans in a bundle and wrap a half slice to one slice of bacon around each bundle, you can secure with a toothpick if needed.  Put in a greased 8x8 dish(unless making more) and pour sauce over each bundle. NOTE: after pouring sauce over the top, marinate in the fridge overnight, or for a few hours. I cook covered with foil at 375 for about 30 minutes and then uncover and turn each bundle over and cook 15min more. Cook longer if you want the bacon crispier.

Here I wrapped the green beans/bacon around chicken tenderloins with the sauce, OH MY!

Zucchini Patties

Yes, if I'm posting about zucchini I must be daydreaming about warm weather again and my garden! My hubby keeps requesting these yummy patties and lucky for him I have tons of zucchini frozen from my garden.  Guess what? I found my grill! The snow melted and voila...there it was! So I layed out steaks and we will also have these yummy zucchini patties.  They are awesome! Make sure you use freshly grated mozzarella, it makes a huge difference with these.  Even my kids who don't like zucchini, unless it is in bread or muffins, love these patties.  The kids dip them in ranch and I just eat them with salt on them.       My daughter must be getting cabin fever also, all she wants to do lately is "pretend" camp. She packs her backpack full of camping stuff and we have a pretend campfire and pretend stars and crickets and we go pretend fishing and eat pretend smores! What an imagination she has! And it's fun...until about the 15th day of it...and then I get tired of "pretend camping" and then I want to REAL camp!!  Oh, how I wish my mind could be so content as a child's, no worries, just go along with the flow of life and constantly be amazed at everything during the day.  Children are such a blessing....they keep us adults reminded of what is important and help us to remember to slow down and enjoy our day...enjoy the simple things. Being a mommy is hard work...nothing easy about it.  There is constant worry and planning and juggling.  The hard part as a busy mom is taking the time to slow down and focus on what really matters.  If I can realize this now, while I'm young,  then I won't get older after my kids are grown and gone and only wish I spent more "time" with them.  Even as a stay at home mom, I catch myself being "busy" with stuff that needs to be done and not always taking that intentional time to just play with my daughter....like right now! I'm doing my blog and she wants me to go open "pretend" birthday presents with all of her friends(stuffed animals) because they are waiting on me and are so excited for me to join the party! How sweet and special is that! So, I better get to "my" party!!
Zucchini Patties
2C shredded zucchini(if frozen, drain well)
2eggs,beaten
1/4C diced onion,optional
1/2C flour
1/2C parmesan cheese
1/2C mozzarella cheese
salt
vegetable oil
In bowl, combine zucchini,eggs,onion,flour, and cheeses and stir. Heat oil in pan and drop patties in hot oil and cook patties on each side for a few minutes or until browned. Sprinkle with salt.