Posted by sherry on August 02, 2001 at 18:09:29:
In Reply to: Squash posted by Shirley DeWitt on August 02, 2001 at 11:04:00:
ITALIAN SQUASH CASSEROLE
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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.
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BEEF-STUFFED SQUASH
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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.
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ONION-SQUASH CASSEROLE
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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.
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BAKED SQUASH
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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.
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SQUASH PIE
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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.