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Sat Aug 8, 2015, 12:57 PM

Help me, I have too much squash in my garden.

Even after giving lots away, I need recipes.

20 replies, 2311 views

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Reply Help me, I have too much squash in my garden. (Original post)
Tipperary Aug 2015 OP
Staph Aug 2015 #1
Tipperary Aug 2015 #2
Arkansas Granny Aug 2015 #3
Kaleva Aug 2015 #4
Tace Aug 2015 #5
beac Aug 2015 #9
Tipperary Aug 2015 #15
dem in texas Aug 2015 #6
Tipperary Aug 2015 #16
noamnety Aug 2015 #7
littlewolf Aug 2015 #8
pinto Aug 2015 #10
awoke_in_2003 Aug 2015 #11
Tipperary Aug 2015 #17
awoke_in_2003 Aug 2015 #19
beac Aug 2015 #12
japple Aug 2015 #13
eppur_se_muova Aug 2015 #14
Tipperary Aug 2015 #18
Nac Mac Feegle Aug 2015 #20

Response to Tipperary (Original post)

Sat Aug 8, 2015, 01:13 PM

1. I had this at Ted Turner's Montana restaurant in Atlanta.

It was delicious, so I had to find the recipe online. Enjoy!


Aunt Fannie's Squash Casserole

Ingredients

Servings 6

3 lbs summer squash
1/2 cup onion, chopped
1/2 cup butter, melted
2 eggs, beaten
1 tablespoon sugar
1/2 cup saltine crumbs
1 teaspoon salt
1/2 teaspoon black pepper
saltine crumbs

Directions

Wash squash, cut in half lengthwise, then in 1/4-inch slices.
Combine with chopped onion and cook in water to barely cover until both are tender.
Drain thoroughly, pressing out excess water with back of spoon.
Mash squash and onion with potato masher.
Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
Pour into greased casserole dish.
Pour remaining butter on top and sprinkle with additional cracker crumbs.
Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.

NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

http://www.food.com/recipe/aunt-fannies-summer-squash-casserole-31394

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Response to Staph (Reply #1)

Sat Aug 8, 2015, 01:16 PM

2. This looks like a good one. It is the first one I have seen that does not

call for cheese in it (though I do love cheese). I will try it out, thank you!

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 01:35 PM

3. I was given a ton of zucchini last summer. I grated it and

measured out the amount needed for zucchini bread and vacuum sealed and froze it. I'm still using it a year later. Just thaw, drain and use in your favorite recipe.

Here's a recipe for Tex-Mex Summer Squash Casserole that's really good.

http://www.tasteofhome.com/recipes/tex-mex-summer-squash-casserole-#.mvh8v9:gbMv

Any combination of summer squash will work. I've also added 1/2 lb. of browned sausage to this recipe to make it a main dish. Very tasty.

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Response to Tace (Reply #5)

Sat Aug 8, 2015, 05:28 PM

9. Those look so good!

Can't wait to try them!

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Response to Tace (Reply #5)

Sun Aug 9, 2015, 08:38 AM

15. I am looking forward to trying this!

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 01:55 PM

6. Low fat Squash Recipe

While I love squash casserole, fried squash slices and squash with cheese but the squash dish I make most of all, it is low fat. I am using yellow squash. In fact, I purchased yellow squash at the market on Friday, will make for Sunday dinner.

Slice squash as many as needed to feed your crew. Place in shallow baking dish spray with Pam. Sprinkle on some thinly sliced onions cut in a rough chop. Season with your favorite spices, I usually use season salt, pepper and onion powder. Cover dish with foil, bake in 350 or 375 degree oven about 15 to 20 minutes, uncover and let brown up a little on top, about another 5 minutes.

Used to make this dish in the microwave, it cooks in a shorter time, cover with paper towel instead. Then old microwave died and have never bought a new one.

You are so lucky to have fresh squash. I sure miss my garden.

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Response to dem in texas (Reply #6)

Sun Aug 9, 2015, 08:39 AM

16. I wish I could send some to you.

I have an unending supply lol.

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 03:35 PM

7. dehydrated squash chips

 

They're crunchy, a guilt-free alternative to potato chips, you can store them, and most importantly, dehydration makes them take up just a fraction of the space they would otherwise take up.

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 05:03 PM

8. we pickle ours they are like sweet pickles . nt

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 05:40 PM

10. Zucchini fritters?

Saw this recipe in the CS Monitor Home forum recently. Apparently a re-run of a 2013 piece. Sounds good.

Zucchini Fritters

Serves 2 as a main course or 4 as an appetizer.

1 lb. of zucchini (about 2 medium-sized or 4 small), coarsely grated

Sea salt

1 large egg or 2 small

1/2 cup all-purpose flour

2 scallions or 1/2 small onion, finely chopped

2 teaspoons chopped fresh parsley, dill or basil

1/4 cup grated Parmesan or Romano cheese (optional, but very tasty)

Freshly ground black pepper

1/2 cup canola or peanut oil

1. Salt the zucchini with about 1 teaspoon of salt and set it in a colander to drain. After about 10 minutes, press down on the mixture with your hands to remove more of the liquid.

2. Beat the egg in a large bowl then add the zucchini, flour, scallions, herbs, cheese and 1/4 teaspoon of pepper. Mix well to ensure that there are no clumps of flour.

3. Heat the oil in a large, heavy skillet (cast iron works best) over medium heat. Drop six large spoonfuls of batter (they should be roughly 2 tablespoons each) into the skillet and press down slightly with the spoon to flatten them. Cook, turning once, until browned, 4-6 minutes on each side. Transfer them to a plate lined with a used brown paper bag to absorb the excess oil. As you remove the finished fritters from the skillet, replace them with new batter and start the process again.

4. Serve hot with the sour cream or yogurt and chutney or applesauce on the side.

http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2013/0916/Zucchini-fritters

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 06:00 PM

11. I will gladly supply you with my address

 

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Response to awoke_in_2003 (Reply #11)

Sun Aug 9, 2015, 08:40 AM

17. I would be happy to send you some.

I hate for homegrown food to go to waste.

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Response to Tipperary (Reply #17)

Sun Aug 9, 2015, 12:11 PM

19. Is there a local food bank

 

or kitchen that might take some?

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 07:04 PM

12. Here's a simple one:

Grate squash using the large holes on a box cutter. Chiffonade basil. Saute together for a couple of minutes in a mixture of olive oil and butter. Salt & pepper to taste. Looks especially pretty using a mix of zucchini and yellow squash.

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Response to Tipperary (Original post)

Sat Aug 8, 2015, 08:12 PM

13. Chocolate Zucchini Bread.

http://www.kingarthurflour.com/recipes/double-chocolate-zucchini-bread-recipe

If you have too much yellow squash, slice it thinly. Saute an onion in butter, then put in the squash and saute for a few minutes. Add salt and pepper. It doesn't get much better than this.

I also like sauteed squash with onions, fresh corn (or frozen kernels) and tomatoes. Very tasty.

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Response to Tipperary (Original post)

Sun Aug 9, 2015, 01:52 AM

14. What kind ? Yellow crookneck ? Zucchini ?

If zucchini, go with the fritters. If yellow squash, slice thinly, bread and fry like okra.

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Response to eppur_se_muova (Reply #14)

Sun Aug 9, 2015, 08:47 AM

18. I have both, but mostly the yellow crookneck.

Thank you for the suggestions.

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Response to Tipperary (Original post)

Sun Aug 9, 2015, 08:44 PM

20. Fill a medium box with squash

Sneak up to door of intended victim after dark.
Quietly place box in front of door.
Ring bell, knock loudly.
Run like hell.

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