[Sca-cooks] OOP-OT Squash

Ian Kusz sprucebranch at gmail.com
Mon Jul 14 22:14:53 PDT 2008

On Sun, Jul 13, 2008 at 9:50 PM, <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!
> Helen
> 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.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

In case no one else mentions the obvious, both may be used in stews, as part
of a home fry (with potatoes, onions, whatever), or in salads.  Mashed
(cooked) and mixed with mashed potatoes or turnip, though I'd test it; not
everyone likes the taste.

Hey, I mostly cook simply.

Seasoning the suckers is easy; garlic is a nice match....and, of course,
butter.  Lots of other options for spices.

Ian of Oertha

More information about the Sca-cooks mailing list