Yep, it's that time of year again, when squash starts to take over like an alien invasion! Repel the invaders with these yummy ideas, and SMASH that stash of squash...then see below to pick your favorite "SQUASH PUPPY" pic!
SUMMER SQUASH SIDE DISH
Ingredients:
2-3 sm yellow squash (sliced)
1 med onion (diced)
1 roll buttery round crackers (crushed)
1 cup Sharp Cheddar Cheese (shredded)
½ cup Butter (melted, divided)
1 tsp. Salt
¼ tsp. Pepper
2 large eggs (beaten)
¾ cup milk
Directions:
STEAM squash and onion in pan with a little water, about 5 minutes, then drain.
CRUSH crackers in a gallon zip top bag, then add cheese.
MELT butter in the microwave.
STIR salt and pepper into the butter thoroughly.
POUR into bag and blend it into the cracker mixture.
BEAT egg in a bowl, then mix in the milk.
ADD 2/3 of the cracker mixture to the the egg mixture.
MIX the egg mixture into the squash and onions.
TOP with the remaining cracker mixture.
BAKE for 25 minutes or until golden brown.
**TIP** If the squash is large, be sure to peel it or the skin will be too tough.
GREAT WITH BURGERS OR PULLED PORK, USED AS CHUTNEY, OR SERVED WITH PASTA OR MACARONI SALADS. TASTES LIKE BREAD-AND-BUTTER PICKLES!!!
PICKLED YELLOW SQUASH
Ingredients:
1/4 cup salt
2 1/2 pounds young yellow squash (or zucchini) sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 1/4 cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed
Directions:
In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
**TIP** For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.
TRY THESE WITH FISH OR GRILLED MEATS AS A SUPER SIDE DISH! (HINT: not really for dogs...but they're Grrrr-eat!)
SQUASH PUPPIES!
Ingredients:
1 egg, beaten
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
Directions:
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry).
Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
**Optional** SPICY add-ins: garlic powder, minced or grated jalapeno (pickled or fresh), red pepper flakes, or cayenne pepper.
"Botanically speaking, tomatoes are the fruit of a vine, just as are cucumbers, squashes, beans and peas." ~Horace Gray
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