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CREAMY SUMMER SQUASH CASSEROLE-- Combine cooked slices of squash, onion, can of cream of chicken or mushroom soup, sour cream and shredded carrot. Spread baking dish with prepared herb-seasoned stuffing mix, top with vegetable mixture, then more stuffing. Bake about half an hour.
CURRIED SUMMER SQUASH -- Slow cook sliced squash, chopped onion and garlic in grape seed oil. Stir in curry powder, lime juice, coconut milk and chicken or vegetable stock and simmer. Season with ginger root and cumin.
SUMMER SQUASH AND BASIL -- Steam squash slices, drizzle with olive oil, sprinkle with shredded fresh basil, season and let cool to room temperature. Serve sprinkled with Parmesan cheese
SUMMER SQUASH AND PASTA -- Sauté in butter and oil, onions, garlic and ginger root, then add some dry sherry, chicken stock and diced squash. Serve over angel hair pasta with toasted sliced almonds and grated Parmesan.
SUMMER SQUASH AND PEPPERONI -- In pan, cook chopped squash pulp, chopped onion, chopped pepperoni slices, Parmesan cheese, bread crumbs and parsley in butter and oil. Stuff squash shells that have been precooked until just tender and top with more bread crumbs and Parmesan. Dot with butter and broil until tops are golden.
SUMMER SQUASH DILL PICKLES -- Salt, drain and pat dry slices of summer squash and zucchini. Toss with mixture of cider vinegar, lemon juice, Dijon-style mustard, sugar, sliced garlic cloves and fresh dill. Chill.
SUMMER SQUASH DIP -- In olive oil, sauté garlic, onion, chopped yellow squash, broccoli (if desired) and green bell pepper. Cook until tender then stir in a few spoonfuls of red wine vinegar before blending mixture until smooth. Top with toasted sesame or sunflower seeks and minced black olives and chill
SUMMER SQUASH PANCAKES -- Make a batter of grated squash, garlic, onion, parsley, some Parmesan, eggs, flour, cornmeal, milk and some baking powder (or use biscuit or pancake mix). You make a thin batter and fry like pancakes, or make a thicker batter and drop large spoonfuls into oil or roll into balls and deep fry.
SUMMER SQUASH PUDDING -- Combine cooked squash, melted butter, milk, beaten eggs, minced onion and bread or Ritz cracker crumbs. Turn into greased casserole and bake in pan of water in moderate oven until set. Add grated cheddar cheese if desired.
SUMMER SQUASH SANDWICH -- Broil or grill a medley of vegetables (rounds of yellow squash, zucchini, eggplant, peppers, red onions, etc.). Layer half of French bread with sliced tomatoes, then basil leaves, arugula leaves and roasted vegetables. Coat other half of bread with dressing of yogurt, Dijon-style mustard, lemon juice, shallot, garlic and Tabasco sauce.
SUMMER SQUASH SAUTÉ -- Sauté pieces of summer squash, zucchini and onion in oil, add chopped tomatoes and marjoram and sauté until vegetables are tender
SUMMER SQUASH STUFFING -- In pan, sauté onions and chopped squash until tender, then add chopped tomatoes, lemon juice and seasoning. Mix with cooked rice and use to stuff grape leaves, cabbage, fish, eggplant.
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