|
 
You know it’s summer when the yellow crookneck
squash has made its debut. I was thrilled last week to find my
first squash and it seems that every day since, there has been
another on the vine ready for picking. Summer squash is a favorite
of many and can be used in countless ways. Watch for more zucchini
squash recipes next week.
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 Tbs. 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 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 pie crust, 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 for 3 to 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 pie crust. 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 Tbs. non-iodized salt
1 cup diced green bell pepper
2 cups cider vinegar
3 ½ 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, seeds. Mix and bring
to boil. Pack 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!)
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
|
Get Firefox