Re: Squash


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Posted by sherry on August 02, 2001 at 18:10:18:

In Reply to: Squash posted by Shirley DeWitt on August 02, 2001 at 11:04:00:


COUNTRY CLUB SQUASH

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8 medium sized yellow squash
1/2 c. chopped onion
1 (8 oz.) carton sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1 c. soft bread crumbs
1/2 c. grated Cheddar cheese
1/2 c. margarine, melted
1/2 tsp. paprika
8 slices crisp bacon

Wash and trim squash. Cook squash and onion in boiling
salted water until tender; drain and mash. Combine squash,
sour cream, salt, pepper and basil. Pour into a 2 quart
casserole. Combine breadcrumbs, cheese, butter and paprika;
sprinkle on top of squash mixture. Top with bacon. Bake at
300 degrees for 30 minutes. Yield: 6 to 8 servings.

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GLAZED SQUASH RINGS

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2 acorn squash
salt and pepper to taste
1/2 c. packed brown sugar
1/4 c. butter or margarine
2 Tbsp. water
nutmeg

Cut squash crosswise into 1-inch slices. Remove seeds.
Arrange in single layer in shallow greased baking pan; season
to taste with salt and pepper. Cover and bake until almost
tender, about 30 minutes. In saucepan, combine brown sugar,
margarine, water and nutmeg. Stir and cook until bubbly.
Spoon over squash. Bake, uncovered, about 15 minutes, then
until squash is tender, about 10 to 15 minutes more. Place
squash in serving dish; spoon sauce over top. Makes 4 to 6
servings.

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SQUASH STUFFING SURPRISE

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3 c. sliced yellow squash
1 c. sour cream
1 c. grated carrot
1 can cream of chicken soup
2 Tbsp. chopped onion
1 pkg. Pepperidge Farm
dressing mix

Cook squash in water for 10 minutes and drain. Mix
together sour cream, carrot, chicken soup and onions. Add
squash and mix together. Place 3/4 of dressing mix in bottom
of buttered 8 x 10-inch dish and spoon squash mixture on top.
Top squash mixture with rest of dressing mix and bake 30
minutes at 350 degrees.

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SQUASH PUPPIES

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5 medium size yellow squash
1 egg, beaten
1/2 c. buttermilk
1 medium onion, chopped
3/4 c. self-rising corn meal
1/4 c. all-purpose flour
vegetable oil

Trim ends off squash; slice and place in Dutch oven.
Cover squash with water; cook over medium heat 20 minutes.
Drain squash well; mash and drain again. Combine squash with
egg, buttermilk, onion, corn meal and flour. Drop by table-
spoonfuls into hot oil. Fry 5 minutes. Yields 2 1/2 dozen.

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YELLOW SQUASH PATTIES

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3/4 lb. small yellow squash,
sliced thin
1 egg, beaten
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. plus 2 Tbsp. cornbread
mix
1 medium onion, chopped
Wesson oil

Cook squash in a small amount of boiling water 10 to 15
minutes with the onion or until tender. Drain well; mash
enough squash to measure about 1 heaping cup. Combine the one
cup squash with beaten egg; combine well. Sift flour, salt
and baking powder together. Add corn bread mix and combine.
Add squash mixture and onion to dry ingredients; stir until
blended. Drop by level tablespoonfuls into hot oil.
Cook until golden brown, turning once. Drain on paper
towels. Makes about 2 dozen, depending on size of patty.
Serves two.

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CREAMED SQUASH

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4 to 6 medium yellow crookneck
squash
1 medium chopped onion
1/4 c. butter or margarine
1 c. sour cream
2 Tbsp. flour
salt and pepper to taste

Slice squash and soak in salt water several hours or
overnight. Melt butter in a skillet. Add drained squash and
onion. Cover and steam until squash is tender. Mix flour and
sour cream, then add to squash mixture. Add salt and pepper to
taste.


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