Re: Squash

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: PICKLED SQUASH : -------------------------------------------------------------------------------- : 1 gal. yellow squash, sliced : paper thin : 8 small white onions, chopped : fine : 1 green pepper, chipped : 1 red sweet pepper, chipped : 1/2 c. ice cream salt : 5 c. sugar : 1/2 tsp. turmeric : 1/2 tsp. ground cloves : 2 Tbsp. mustard seed : 2 Tbsp. celery seed : 5 c. white vinegar : Layer squash, onions and pepper in large pot. Cover : with ice cream salt and fill with ice and water. Cover and set : aside for 3 hours. Combine remaining ingredients and bring to : a boil. Drain ice and water from squash and place pot on : stove. Pour hot vinegar mixture over squash and bring to a : boil. Stir to coat squash well. Spoon immediately into hot : jars and seal. Yield: 8 pints. : -------------------------------------------------------------------------------- : YELLOW SQUASH SOUP : (Sunshine Soup) : -------------------------------------------------------------------------------- : 4 Tbsp. butter or margarine : 4 shallots or green onions, : minced : 4 lb. yellow squash (crookneck : or yellow zucchini) : 2 to 3 qt. chicken stock : salt and pepper to taste : Melt butter in large pot. Add shallots or onions; cover : and cook over low heat for 10 minutes. Roughly chop the squash : with knife. Toss the squash with the shallots and cook, : covered, over low heat for 5 minutes. Add enough chicken stock : to the pot to barely cover the squash. Cook, uncovered, over : low heat until squash is just tender, about 10 minutes. Remove : pan from heat and cool for 5 minutes. Puree the soup in a : blender or in a food processor, fitted with a metal blade; : season with salt and pepper to taste. Add more hot chicken : stock if soup is too thick. : -------------------------------------------------------------------------------- : YELLOW AND ZUCCHINI SQUASH SALAD : -------------------------------------------------------------------------------- : 6 medium yellow squash, sliced : 1/4-inch : 4 medium zucchini squash, : sliced 1/4-inch : 2 raw carrots, grated : 1 can cream of chicken soup : 1 c. sour cream : garlic salt and white pepper : to taste : small pkg. Pepperidge Farm : herb dressing : 2 Tbsp. butter, melted : Wash squash thoroughly and slice in 1/4-inch slices. : Parboil for 10 minutes and drain. Add melted butter and mix : well. Mix soup and sour cream. Add to dressing. Put 1/3 of : the dressing in 13 x 9-inch baking dish. Add 1/2 the squash : mixture for next layer. Grate one raw carrot for the next : layer. Add another layer of 1/3 dressing, the remaining squash : and 1 carrot, grated. Sprinkle the remaining dressing on top. : Bake in 325 degrees oven for 30 minutes. : -------------------------------------------------------------------------------- : GLAZED HAM AND SQUASH (MICROWAVE) : (2 Or 3 Servings) : -------------------------------------------------------------------------------- : 3 Tbsp. butter or margarine : 1/2 c. maple syrup : 1/4 tsp. ground cinnamon : 1/4 tsp. ground cloves : 1 (1 1/2 lb.) acorn squash : (use 6 rings) : 1/2 slice (1 to 1 1/4 lb.) : fully cooked center-cut ham : slice, 1-inch thick : 1/2 c. orange juice : 2 bananas, halved crosswise : orange slices to garnish : Place butter or margarine in a 2-cup glass measuring : cup. Microwave butter or margarine at Full power (High) for 30 : to 45 seconds or until melted. Whisk in syrup and spices; set : aside. Place whole squash in a 12 x 7-inch baking dish. : Microwave at Full power (High) 2 minutes. Pierce in several : places with a large fork and turn squash over. Microwave at : Full power (High) 5 to 6 minutes or until tender; turning : squash over once. Slice squash into 6 (1/2-inch) rings and : remove seeds; set squash aside. Slash fat edges of ham at : 1-inch intervals to prevent curling during cooking. Place ham : in same baking dish. Pour orange juice over ham. Cover with : vented plastic wrap. Microwave at Full power (High) for 5 : minutes. Turn ham slice over. Microwave, covered, at 30% : (Medium-low) for 4 minutes. Pour off pan juices. Add squash : rings and bananas to baking dish. Drizzle with syrup mixture. : Cover with vented plastic wrap. Microwave at 30% (Medium-low) : for 6 minutes or until heated through. Garnish with orange : slices.

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