OH MY LORD,  DH's garden is in full bloom and producing a ton of veggies.  We have about 40-50 yellow and green squash plants plus a ton of radishes, onions and jalepenoes (sp). Can ya'll help me with some squash reicpes.  I have always cooked it fried or in water sliced up with onions, salt and pepper...but shoot you can only eat so much of it one way.  I need a small deep freezer to put all this in. If anyone is close to Chilton County come on down and get ya some veggies PLEASE!  LOL!

I don't know if you can any But I take squash and dice it up  with carrots and add some onions and put it in jars and pour hot (heated) pure vinegar to it . It is good.

Squash Casserole

Yellow Squash Casserole

SUBMITTED BY: ROSECART      PHOTO BY: janet johnson

"Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!"  

INGREDIENTS

• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and coo****il squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.

This sounds like it wouldn't be good, but it is fabulous...and you will have to TWEEK it for yourself for it is a go at it for yourself kind of recipe! Squash Soup Ingredients: Squash Onions Water Whole Milk or Half & Half 1 package Hidden Valley Ranch Dressing Salt & Pepper Creole Spice Melted Butter 1/2 stick or more cheddar cheese sour cream Cook Squash, Onions in water until VERY tender.  Pour off water.  Using an immulsion blender or a blender, add the remaining ingredients.  Blend until smooth.  Bring soup up to a simmer on low heat.  Serve with cheddar cheese and/or sour cream.

I will start cooking these tomarrow!  Thank you all so much, I can't wait to try something new for a change. Ya have any good MATER' recipes too?  We have 150  MATER' plants.  Thank God they aren't ready just yet!!!!!

Zucchini Pasta Sauce: 8 Medium Zuchinni diced 1 large onion diced 6 cloves of garlic minced 1 large can of tomato sauce 1 can of diced tomoatos ( I use fire roasted from hunt's) 1tsp black pepper 1tsp coarse salt ( or salt to taste) 1TBS of parsley 1TBS Basil 1tsp of fennel seeds ground slightly 1TBS Oregano 1/4 tsp of red pepper flakes Saute veggies until they are softened, add spices, toos veggies well in the spices. Add the canned tomato. Simmer for 1 1/2 hours serve over whole grain pasta.  As another dish.......place a square of heavy foli on counter place one tilapia ( or other white fish) on the center place 1/2 cup of sauce on top close packet and cook for 15 minutes in oven or on the grill. Serve with salad.

That squash sounds so yumy right now. I like to slice it and saute it with onions and garli****il it is tender. Mmm mmm!