Re: Squash

Subject:

Comments:
: ITALIAN SQUASH CASSEROLE : -------------------------------------------------------------------------------- : 2 small zucchini squash, : sliced 1/2-inch thick : 2 small summer squash, sliced : 1/2-inch thick : leftover sauce, meatballs and : Italian sausage : 8 to 10 slices Provolone : cheese : 3 Tbsp. olive oil : 1 clove fresh garlic : 1 medium onion, chopped : 1 large green pepper, chopped : In a saucepan, saute the garlic in the olive oil. : Remove clove of garlic. Add chopped pepper and onion; saute : until tender. Add both types of squash to saucepan and saute : until tender. Meanwhile, slice meatballs and sausage into : bite-size pieces. Place squash mixture into large Pyrex dish, : then place meatballs and sausage on top of squash. Spread with : large spoon the spaghetti sauce on top of meat mixture. : Arrange all the slices of cheese on top of sauce. Heat until : cheese bubbles. : -------------------------------------------------------------------------------- : BEEF-STUFFED SQUASH : -------------------------------------------------------------------------------- : 5 large yellow squash : 1/2 lb. ground beef : 1 medium onion, chopped : 1 medium-sized green pepper, : chopped : 1 (16 oz.) can whole tomatoes, : drained and chopped : 1/2 c. (2 oz.) shredded : Cheddar cheese : Wash squash thoroughly; cook in boiling salted water to : cover 8 minutes or until tender, but still firm. Drain and : cool slightly. Trim off stems. Cut squash in half lengthwise; : remove pulp, leaving a firm shell. Coarsely chop the pulp and : set aside. : Cook ground beef, onion and green pepper in a skillet : until beef is browned, stirring to crumble. Drain. Stir in : squash pulp and tomatoes. : Place squash shells in a 13 x 9 x 2-inch baking dish. : Spoon ground beef mixture into shells; bake at 350 degrees for 25 : minutes. Sprinkle with cheese and bake 5 minutes. Yield: 10 : servings. : -------------------------------------------------------------------------------- : ONION-SQUASH CASSEROLE : -------------------------------------------------------------------------------- : 2 lb. yellow squash : 3 medium-sized onions : 1/2 c. water : 1 tsp. salt : 1/4 tsp. black pepper : 2 Tbsp. butter, melted : 2 eggs, beaten : 1/2 c. saltine crackers, : finely crumbled : 2 Tbsp. butter : Trim ends off squash. Dice squash into 1/2 inch pieces. : Chop onions. Mix squash, onions, water and salt in saucepan. : Cover and cook 20 minutes, until squash is tender. Drain, : reserving 1/2 cup of liquid. Mash squash in saucepan, add : liquid, pepper, butter and eggs. Spoon into buttered 1 1/2 : quart baking dish. Sprinkle cracker crumbs over top of squash. : Put 2 tablespoons butter over crumbs. Bake at 350 degrees for 25 : minutes until top is browned. Serves 6. : -------------------------------------------------------------------------------- : BAKED SQUASH : -------------------------------------------------------------------------------- : 8 c. fresh or frozen squash : 6 slices bacon : 1 small chopped onion : 1/2 c. sugar : salt and pepper to taste : Preheat oven at 400 degrees. Put squash in a casserole dish : and cover. Place in the oven. Cook for 30 minutes. While : squash is cooking, fry bacon and break into small pieces. Set : aside (save the oil from bacon). Take squash out the oven, add : all remaining ingredients including the oil from the bacon. : Stir and place squash back in the oven (do not cover this : time). Cook squash for 45 minutes to 1 hour or until squash : turns a light brown. : -------------------------------------------------------------------------------- : SQUASH PIE : -------------------------------------------------------------------------------- : 8 to 10 medium squash (fresh) : 1 c. sour cream : 1 can cream of mushroom soup : 1 carrot (large) : 1 onion (large) : 1/2 c. celery : 1/2 c. green bell pepper : 1 stick butter or margarine : salt and pepper : Pie Crust: : 2 c. sifted flour : 1 tsp. salt : 2/3 c. shortening : 5 to 7 Tbsp. cold water or : milk : Prepare the squash and while it is cooking, make ready : the pie crust and finely grate the carrot, onions, celery and : bell pepper. When squash is done, drain and mash in the pot. : In a frying pan melt butter on low heat, being careful not to : burn it. Add the finely grated vegetables. Saute until : tender. Add the sauteed vegetables to the squash. Then add : the soup and sour cream. Mix well. Salt and pepper to taste. : Oil very lightly the bottom of a 9 x 10-inch pan. Roll your : crust thin and place on the bottom of the pan; be sure to save : some for the top. Add the squash mixture to the crust. Cover : with the remaining crust. Cut four small slits in the top. : Place in a preheated 400 degrees oven for 1 hour or until golden : brown. Slice and serve hot or warm.

Optional Link URL:
Link Title:
Optional Image URL: