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If we can’t grow anything else in our garden, I
believe we’ve got squash down pat. And that’s just
fine with me.
Summer squash is a favorite of many and can be used in countless
ways.
Simple Squash Skillet
2 medium zucchini
2 medium yellow squash
1 cup thinly sliced carrots
1 medium onion, sliced or chunked
4 to 6 oz. sliced mushrooms
2 Tbsp. olive oil
1 Tbsp. butter
½ cup grated Parmesan cheese
Heat oil in a skillet over medium-high heat. Add
vegetables and cook, stirring, for about 8 minutes, or until tender
but still a little crisp. Add butter and toss with the cheese.
Let stand for 5 minutes before serving.
Squash Cornbread Casserole
2 lbs. squash, chopped
2 small onions, chopped
1 can cream of chicken soup
1 pint sour cream
1 small can pimentos, chopped
1 can water chestnuts, sliced
3 cups Cheddar cheese, grated
1 pkg. cornbread dressing mix
1 stick margarine, melted
Preheat oven to 350° F. Cook squash and onions
in salted water until tender; drain.
Add soup, sour cream, pimentos and water chestnuts; set aside.
Mix melted margarine and dressing mix. Line large pan with half
of the dressing mix. Sprinkle small portion of cheese over dressing
mix. Pour in squash mixture. Sprinkle remaining cheese over squash
and top with remaining dressing mix. Bake 30 to 40 minutes.
Squash Pie
1 (9-inch) Pillsbury piecrust, baked and set aside
3 Tbs. butter or margarine
1 small onion, chopped
4 medium yellow squash, cut into thin slices
1 tsp. sugar
Salt and pepper to taste
¼ cup green onions, chopped
½ cup mayonnaise
1 egg, beaten
1 cup Cheddar cheese, grated
1 cup mozzarella cheese, grated
Sauté onion in butter. Add sliced squash,
sugar, salt and pepper. Cook 3 – 5 minutes or just until
squash is tender. Do not overcook. Remove from heat; add green
onions, mayonnaise and beaten egg. Mix the two cheeses together.
Spread one cup of the mixed cheeses in the bottom of the piecrust.
Add squash mixture and top with remaining cheese mixture. Bake
in 350º oven for 25 to 30 minutes.
Squash Patties
2 cups grated yellow squash
¼ cup self - rising flour
1/3 cup self - rising cornmeal
1 small onion, chopped
1 egg, beaten
Pepper to taste
Mix all ingredients together. Spoon out into hot
greased frying pan. Brown both sides. Drain on paper towel.
Squash Pickles
8 cups sliced squash
2 cups sliced onion
1 Tbsp. non-iodized salt
1 cup diced green bell pepper
2 cups cider vinegar
3 cups sugar
1 tsp. celery seeds
1 tsp. mustard seeds
Combine squash and onion. Sprinkle with salt and
let stand 1 hour. Combine green pepper, vinegar, sugar and seeds.
Mix and bring to boil. Pack into sterilized canning jars; seal
and adjust rings. Starting timer when water returns to a boil
with jars in it, process for 10 minutes in a boiling-water canner
for altitudes over 1,000 feet. (5 minutes if you are doing this
off the mountain below 1,000 feet!)
Note: I apologize that in last week’s column, Bisquick
was omitted from the following recipe. However, that little mistake
let me know that people really do read this column. Thanks to
the dozens of you who let me know – and for the nice comments
that accompanied your messages.
Please note corrected entry below:
Zucchini Squares
(A hit wherever you take it!)
3 cups thinly chopped or diced zucchini
½ cup chopped onion
½ cup grated Parmesan cheese
2-3 Tbsp. parsley
½ tsp. salt
½ tsp. oregano
2 dashes Tabasco (optional)
1 tsp. garlic powder
½ cup oil
4 eggs, beaten
1 cup Bisquick
Mix all ingredients together except Bisquick.
Stir in Bisquick and pour into 13 x 9 inch pan. Bake at 350 degrees
for 30-35 minutes. Cut into squares. Small cuts for great appetizer
or larger ones for main dish, served with green salad and fruit.
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