Pare and cut the squash into thin slices.
Dip slices in crumbs, then in beaten egg, then in more crumbs.
Fry in deep fat (395\u00b0) from 4 to 5 minutes.
When the slices are brown, drain them on soft paper.
Serve on a flat platter or dish.
(Fried squash makes an excellent luncheon dish.)
Clean and cut up zucchini/squash. I like to cut them
ff both ends of the squash, including the stem. Cut the
Place sliced squash in large bowl with lid.
Add salt, pepper and 1/2 to 1 cup flour.
Shake bowl to coat the squash.
Place in the refrigerator for 1/2 hour or overnight.
Drain excess liquid from bowl.
Place squash slices in hot grease and fry.
`Best flavor results from bacon drippings.
Serve browned and piping hot.
Take the spaghetti squash and cut it into two
Wash and prepare squash. Coat both sides of squash with corn meal. Spray baking sheet generously with cooking spray. Spread squash evenly on baking sheet. Spray squash generously with cooking spray. Salt and pepper to taste. Bake at 400\u00b0 for 20 minutes.
Wash and cut ends off squash.
Slice.
Peel onion and slice thin.
Set aside.
Place margarine in heavy skillet over low heat and melt.
Cover bottom of skillet with half of squash.
Sprinkle half of salt, pepper and flour over squash.
Spread half of onion over squash.
Repeat with remaining ingredients.
Cover skillet with tight fitting lid.
Cook for 15 minutes.
Turn with spatula and cook about 10 minutes longer to brown other side.
Yields 6 servings.
br>Place zucchini and yellow squash in a large sauce pan
Wash squash and slice into saucepan.
Cover with water, add salt and boil until tender.
Fry bacon, set aside.
Leave enough grease in frying pan to cover bottom of pan.
Chop onion and brown in bacon grease.
Drain squash and add to onion.
Break slices of bacon up into squash.
Stir and add salt and pepper to taste.
Add sugar and stir.
Let simmer on medium heat until excess juice is absorbed, about 15 to 20 minutes.
Peel and slice squash into thin slices.
Salt and pepper to taste.
Dip squash into mixture of eggs and milk.
Roll in bread crumbs and dip in milk a second time.
Roll squash in bread crumbs and drop into hot grease until brown, approximately 5 minutes.
Cut squash in thin slices.
Pour enough can milk over squash to dampen them and mix.
Add flour and meal, then mix altogether. Sprinkle salt and pepper for taste.
Deep fry squash.
Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
Cook squash in water until soft; leave 3/4 cup water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.
Heat 2 inches of oil in skillet, over medium heat. Wash and slice squash about 1/4 inch thick, keep moist. Place dry ingredients in paper bag, add handful of sliced squash and shake well. Fry in hot oil until golden brown. Drain well on paper towel and serve hot. Can use zucchini as well.
Slice squash in sticks.
Mix flour, salt and pepper.
Roll squash sticks and fry until golden brown.
Wash and dry squash.
Cut into small rounds. Heat the oil in a big skillet. Put enough meal on squash to cover each piece.
Fry for about 5 minutes and add the chopped onions.
Add salt and pepper.
Fry until brown and tender.
If you like you can fry fat back meat and use grease to season or use vegetable oil.
Wash and chop squash (I use yellow squash). Put in frying pan with about 1 1/2 cups water or more.
Cook squash until beginning to get soft.
Add chopped onion and fat back meat grease or vegetable oil.
Season with sugar, salt and pepper.
Squash will be done just before they come all to pieces.
Using only small amount of cooking spray, spray a 9 x 13-inch pan.
Preheat to 450\u00b0.
Beat eggs and water in a bowl and set aside.
Mix corn meal, salt and pepper.
Dip sliced squash in egg solution and then roll in corn meal.
Place one layer in baking pan.
Bake 20 minutes, then turn with a spatula.
Bake 20 more minutes.
The squash should be golden brown.