Cut up yellow and green squash in rounds.
Make sauce by sauteing in butter the onion.
Add squash to sauce.
Season and cook under low flame for 15 minutes.
Serves 4 to 6.
oil and shredded Yellow Summer Squash.
Pour the Squash mixture into the
Start by melting the butter and adding two tablespoons of spice.
Layer the squash in the pan at a depth of one slice
Saute until golden brown.
Add the rest of the butter and spice.
Finish browning and serve.
Cut into bite size pieces the squash, pepper and onion. Steam. Stir in eggs, mayonnaise and salt and pepper.
igh heat. Cook and stir yellow summer squash, zucchini, and red onion
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
Beat well. ( I use a hand mixer).
Stir in the Shredded Yellow Summer Squash.
Add the dry ingredients to the Squash mixture.
Stir until moistened.
Pour or spoon into a greased and floured loaf pan.
Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
Cool for about 10 to 15 minutes and remove from pan.
Boil yellow crookneck squash (cut off ends) until tender. Boil red-skin potatoes.
Cut squash in half lengthwise.
Scoop out pulp.
Add potatoes, butter, salt, pepper, potato toppers and Cheez Whiz.
Mix with a fork.
Stuff mixture into squash shells. Sprinkle with paprika and bake at 325\u00b0 for 15 minutes.
Mix butter with stuffing.
Put half of stuffing on the bottom of casserole dish.
Mix sour cream, soup and carrots.
Put on squash and onions, then top with the rest of the stuffing.
Bake at 350\u00b0 for 45 minutes or until vegetables are tender.
Select the small, tender, yellow summer squash, slice and parboil; drain.
Mix eggs, salt, pepper and milk to cover in casserole.
Sprinkle nutmeg over this.
Bake in oven at 325\u00b0 until set, approximately 50 minutes.
Wash and slice yellow summer squash.
Roll in corn meal.
Salt and pepper to taste.
Fry in a small amount of bacon drippings until brown.
(Could use scrambled egg mixture first and the cornmeal.)
Mix bread crumbs, cheese and salt together.
Slice squash 1/4-inch thick.
Coat both sides with mayonnaise and dip in coating mixture.
Place in 9 x 10-inch pan.
Bake at 400\u00b0 for 30 minutes or until light brown.
In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
Cover and cook until squash is tender, about 6 minutes.
Drain well; set aside.
Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture.
Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
nto the flesh, the squash is done.
*****.
(MICROWAVE
Cook pasta in boiling salted water until just tender. Drain then return to pan.
Meanwhile, heat butter and oil in a large, nonstick frying pan over high heat. Cook zucchini, summer squash and garlic, stirring, for 8 mins, or until just tender. Add stock and bring to a boil. Reduce heat and stir in cream, lemon zest, spinach and chives. Warm through.
Add pasta, season and toss to combine. Serve sprinkled with Parmesan.
Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
Combine butter and half of squash mixture in a large bowl; coarsely mash.
Stir in eggs and next 4 ingredients; pour into prepared pie crust.
Arrange remaining squash and zucchini slices on top.
Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.
Rinse and scrub squash.
Cut into 1/2-inch cubes.
Place in a 3-quart microsafe casserole.
Add 2 tablespoons of water. Microwave on High power for 5 to 6 minutes, until just tender-crisp.
Stir twice.
Drain and place in bowl.
In same casserole, combine olive oil and green onions.
Microwave on High power for 3 minutes.
Stir once.
Add basil, oregano, thyme, rosemary and vinegar.
Pour over the squash.
Toss thoroughly. Season with salt and pepper to taste.
Use any amount vegetables desired.
Saute red and green sweet peppers for 3 minutes.
Stir.
Add thick slices of sweet onions and thin slices celery.
Saute for 3 minutes.
Stir.
Add chicken broth (fat removed); simmer 3 to 5 minutes.
Add yellow and green squash; simmer 3 minutes.
Add mushrooms, peas, margarine, garlic, hot pepper, salt and pepper.
Cover and simmer until tender, al dente, or to your taste.
o 5 minutes. Add summer squash; cook and stir until almost
Choose young tender squash; it should be easily pierced
Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.
Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.
Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.