Re: Squash

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: : COUNTRY CLUB SQUASH : -------------------------------------------------------------------------------- : 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. : -------------------------------------------------------------------------------- : GLAZED SQUASH RINGS : -------------------------------------------------------------------------------- : 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. : -------------------------------------------------------------------------------- : SQUASH STUFFING SURPRISE : -------------------------------------------------------------------------------- : 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. : -------------------------------------------------------------------------------- : SQUASH PUPPIES : -------------------------------------------------------------------------------- : 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. : -------------------------------------------------------------------------------- : YELLOW SQUASH PATTIES : -------------------------------------------------------------------------------- : 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. : -------------------------------------------------------------------------------- : CREAMED SQUASH : -------------------------------------------------------------------------------- : 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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