[Sca-cooks] OOP-OT Squash

Barbara Dodge awench1 at cox.net
Mon Jul 14 05:21:42 PDT 2008

No suggestion from this quarter, but another question.  Can squash be pickled?  This way, you have another form of long term storage that doesn;t take up freezer space.


---- chawkswrth at aol.com wrote: 

I managed to get a garden planted this year. It is small, but proving to be somewhat productive-especially, the squash. Oh, boy, is it productive. I thought I was getting all Yellow Crook Neck. I accidentally got a Zuccini. It is being typical.... Shoot, all of the Squash is being typical. 
I have already blanched and frozen a goodly bit, and more comes in, every day. 
I have a nice cheesy casserole recipe and we have developed a fried squash, with onion and butter. 
But what else can one do with it?
Especially when it has rained to the point where one cannot get to the plants?for a week. One can only describe the Zuc as...log-like. 

I am willing to listen/read/experiment with any recipe for either variety of Squash....Thank you!


As to the casserole I mentioned, so as to not be labeled a spoon tease ;-)

2 cups of cooked squash, steamed with 1 cup of finely diced onion. 
3/4 of a stick of butter or margarine
1 cup of evaporated milk
2 eggs, beaten
1?teaspoon of salt
1/2 teaspoon of ground black pepper
1 cup of grated cheese-preferably a medium cheddar 

Mix together and pour into a well-greased 9x12 pan (I use PAM)
Top with Soda Crackers
Bake at 375 for 40 to 45 minutes. (Your oven may do better then mine at 350-We have units that work when they want to)
This casserole works great with those who?dislike the taste of squash. 
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