Wash tender yellow squash; remove stem and blossom ends.
Cut into 1/2-inch rounds.
Place squash, butter, onions and salt into heavy skillet.
Add water.
Cover and cook on medium low heat until water is absorbed and squash is tender.
Lightly mash with a fork.
Add sugar and cream.
Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
Soak squash in buttermilk to cover, at
Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Wash and dry squash. Slice squash in 1/4 inch or
lace your diced or sliced yellow squash in a pot with the
owl. Dredge each piece of squash in cornmeal mixture covering both
Wash the zucchini and yellow squash, cut each in half. Slice
upport the 'neck' of the yellow squash so they will lay in
Peel and mince garlic.
Wash zucchini and yellow squash and pat dry. Cut into 1/4-inch thick slices.
Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.
Combine corn meal, salt and pepper; set aside.
Combine egg and water; beat well.
Dip squash in egg mixture.
Lightly coat a 15 x 10 x 1-inch baking pan with vegetable spray.
Place squash slices in a single layer in pan.
Bake at 450\u00b0 for 30 to 40 minutes or until golden brown, turning once.
Combine cornmeal, salt and pepper. Set aside. Combine egg and water; beat well. Dip squash in egg mixture; dredge in cornmeal mixture. Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray. Place squash slices in a single layer in a pan. Bake at 450\u00b0 for 30 to 40 minutes or until golden brown, turning once. Yield: 6 servings.
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Dip squash slices in milk; dredge in flour.
Fry in 1/2 inch deep hot oil (375 degrees) until light, golden brown, turning once.
Drain.
Serve immediately.
Makes 2 to 3 servings.
o 400 degrees.
Cut yellow squash in half lengthwise.
With
br>Cut each zucchini and yellow squash in half lengthwise. Drag the
In 16 ounce Pyrex dish, boil yellow squash in 1/2 cup water until slightly tender. Drain off water. Mix milk, egg, margarine and cheese in separate bowl. Next, pour over squash; mix lightly. Sprinkle bread crumbs over top. Bake until golden brown. Let stand 15 to 20 minutes. Serve.
ven to warm.
Place yellow squash and zucchini in a colander
Cook squash and onions in boiling water until tender.
Combine cream of chicken soup and sour cream.
Stir in carrots.
Fold in drained yellow squash and onions.
Combine stuffing mix with butter.
Spread half of the stuffing mix in a square casserole dish (12 x 7-inch).
Spoon vegetable mixture over this and then top with the remaining stuffing mix.
Bake at 350\u00b0 for 25 minutes.