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Show News about people and their lives ia p 2&. JiruBtOOMIIW Banana Squash Pie Squash Cucurbita may not be evdish, but this versatile veggie can be baked, eryones No. steamed, 1 fried, Bake squash till tender (up to I '4 cup squash tsp salt cup milk 2 large eggs I T melted butter cup sugar tsp cinnamon tsp nutmeg tsp ginger a versatile veggie is mashed, creamed, boiled or even eaten raw. Cucurbita isnt the name of some exotic vegetable rath- er, it's the name of several species and varieties of squash. And though few may not realize it, pumpkins are also a member of the squash family. Squash is available in area grocery stores now, and shoppers will see squash in a variety of colors and shapes. In color, they range from pale cream to green-blacSome are brightly striped or have a brilliant shade of ork. ange. Shapes are as varied as cold or there are squash, elongated squash and round squash. crook-necke- I hour) Put all ingredients in blender and mix well Bake at 375 degrees for I hour or until done Garnish with whipped cream Squash can be divided into two seasonal groups winter and summer. Winter have hard, thick rinds, and are heavy in relation to their size. They are solid and hard to the touch. Summer squash have thin, tender skins and a crisp, firm Pie Squash-Pean- ut Pastry for crust or I frozen pie crust, thawed 6 T. butler or margarine, divided cup plus 2 T. firmly-packe- d light biown sugar, divided I1: tsp pumpkin pie spice 2 eggs, lightly beaten U tup dairy sour cream I tup cooked mashed winter squash '4 cups milk 4 tsp salt tsp pure vanilla extract I cup chopped unsalted peanuts deep-dis- feeling h 1 Zucchini Meatballs I 2 medium finely chopped on ion lbs. zucchini, boiled and chopped Preheat oven to 400 degrees Fit pastry pie pan Prick bottom and pie crust Bake 10 minutes, set aside to cool In medium bowl cream 4 T. butter with cup brown sugar and the pumpkin pie spice Add eggs, mix well. Blend in .our cream Gradually blend in squash and milk Add salt and vanilla, mix well Pour into reserved pie crust. Bake 15 minutes, remove from oven Meanwhile, in small saucepan melt remaining 2 T butter. Stir in remaining 2 T. brown sugar, cook and stir over low heat until sugar is dissolved Remove from heat, add peanuts. Stir until well coated Spoon over pie filling Lower oven temperature to fine into sides of lb. ground beef ' lb. sausage ' tsp. sage 3 oz. grated Parmesan Cheese 2 eggs beaten Vi salt and pepper to taste I cup flour 6 T. oil Saute onion in tablespoon of oil till translucent. In bowl combine onions, sausage, beef, sage and zucchini. Mix well. Add cheese, eggs, salt and pepper and mix until well blended. Shape into small meatballs and roll in flour and fry in remaining oil until done Serves 6 to 8 1 Vvs ' it Vty 325 degrees Return pie to oven, bake about 40 minutes or until knife inserted into center comes out clean Cool completely before pie serving Makes one Chcesey Casserole cup (' stick) butter cup chopped onion 3 cups cooked rice 2': cups (10 oz.) shredded Cheddar cheese T. Worcestershire sauce ': tsp. crushed marjoram tsp. crushed thyme tsp. salt '4 tsp. pepper l'j cups milk 4 eggs, slightly beaten U Squash preparation a breeze 1 Methods One-quart- I 1 1 1 Cook onion in butter until tender. Remove from heat, add sour cream and salt, blend well. Place hot cooked squash on platter, sprinkle with pepper. Pour sour cream mixture over. Sprinkle with dill seed Zucchini Bread Marinate over night in I bottle Kraft Zesty Italian Dressing I cup sliced carrots : cup sliced mushrooms I cup chopped broccoli tomato cubed 'h cup finely chopped onion ' cup finely chopped celery Scoop out 2 to 3 zucchini squash cut in half and fill. Serves 4 to 6. 1 Squash and Spinach Bake medium yellow squash trimmed 2 cups sugar 2 tsp. vanilla 2 cups shredded raw 3 cups flour zucchini tsp. soda tsp. salt 3'j tsp. cinnamon 4 tsp. baking powder '4 cup chopped nuts 1 1 Beat well in large mixer oil. sugar, and eggs. Blend in zucchini and vanilla Sift dry ingredients together. Add to oil mixture and blend well Add nuts Pour into 2 well greased and floured loaf pans (8x4x3) Bake at 350 degrees for hour or until done I oz. pkg. frozen spinach tomatoes, sliced I cup cottage cheese I1; cups saltinc crackers mashed I tsp. Italian seasoning 3 slices American cheese cut in thin strips In large frying pan. saute squash in butter (about 2 T.), Remove and do same to spinach and tomatoes, using 2 T butter for each Mix cottage cheese. Italian seasoning and crumbs until well blended Put squash in casserole, top with cheese mixture, then spinach then cheese and tomatoes Arrange cheese fancy cm lop and bake 30 minutes at 350 3 I 1 4 and thinly sliced '4 stick butter cup oil 3 eggs 1 2 lbs. 8-- Stuffed Zucchini Boats 3-- Summer Squash Casserole 1 onion sliced thin cup sour cream j tsp. salt 4 cups peeled and cubed winter squash Cooked and drained ': tsp. dill seed ley. squash washed and sliced. I onion chopped fine. Cook both in salted water for 5 minutes. Drain and cool. Add cup sour cup grated carrots. cream. can cream of chicken soup undiluted Melt I stick margarine or butter in pan and add I package Stove Top Dressing mixture, mix well Place half of dressing mixture in bottom of casserole, top with squash mixture. Put lemaimng dressing mixture on top Bake at 375 degrees for 35 minutes Serves Heaviness indicates the Allow 2 to 3 pounds for four servings. Winter squash boils in fifteen minutes to hour. Baking requires up to one hour. After baking the squash can either be eaten with the rind still attached, or scraped out and mashed. Season and butter to taste. These are the easiest ways to prepare squash, but why not try something with a little one-ha- er lf illustration squash has a hard squash is mature. Some winter squash can be cut with a knife but some must be literally sawed to break the tough skin. Summer squash should be small, covered with a glossy skin. It should never be hard or tough. It isnt necessary to peel summer squash. In recipes one variety of summer squash may usually be substituted for another. Allow at least 2 pounds for four servings. to one-hahour is sufficient cooking time. Season and butter to taste. Photo Saute onion in butter in large pan. Blend in flour, add milk. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in squash and seasonings. Heat again but do not boil. Sprinkle with parmesan cheese and pars- -- dishes. Squash and Sour Cream cup chopped celery onion chopped 3 T. butter or margarine v cup flour 4 to 6 cups milk 2 cups winter squash cooked and purecd l1: tsp. salt ' tsp. pepper ' tsp. curry powder Winter rind. squash (or for some, disguising it) seem to be endless, as new recipes crop up every year. Squash may be used to make pies, breads, and any number of vegetable and meat 2 cups sliced zucchini, about thick Preheat oven to 350 degrees. Melt butter in a medium saucepan, saute onion until tender, about 3 minutes Stir in rice. 2 cups of the cheese and seasonings. Combine milk and eggs. Stir into cheese-ric- e mixture. Spoon mixture into well buttered rectangular baking dish. Bake 30 minutes. Remove from oven and place sliced zucchini on top. Return to oven and bake 25 to 30 minutes, or until zucchini is tender and knife inserted near center comes out clean. Remove from oven and sprinkle with remaining Vi cup cheese. Return to oven just until cheese is melted, about 3 minutes. Serve immediately. Serves 6. Squash Soup of preparing , lf flair9 by Robert Regan Candied Squash Squash Au gratin T. butter or margarine 6 cups thinly sliced and peeled squash 2 onions sliced tsp sail ' tsp pepper 3 tomatoes peeled and sliced '4 cup grated cheese 5 I Melt butter, add all ingredients except cheese. Cook 15 to 20 minutes. Sprinkle with cheese and soy sauce and serve Squash and Celery Soup I large zucchini unpeeled stalks celery 6 to 8 bunch green onions chopped 2 T. butter I cup water I T. instant chicken bouillon Salt and pepper to taste I1: cups nulk T. cornstarch 2 sprigs parsley chopped Slice celery thin on angle In pan cook celery and onion in butter over low heat minutes (do not brown) Trim ends from 2 acorn squash, cut slices, dislengthwise and cut in card seeds Season with salt and pepper Place in iarge frying pan. add G cup water, cover and cook 20 minutes or until just tender Combine ? cup brown sugar and 3 T butter, spread over squash Continue cooking uncovered about 5 to 10 minutes. basting with sugar mixture Stuffed Squash 2 medium Buttercup or Acorn squash cut in ' and remove seeds Bake 30 to 45 minutes until tender I lb. ground beet 4 slices diced bacon I onion chopped : tsp salt 4 tsp pepper cup crushed pineapple G cup bread crumbs 2 T melted butter 5-- Slice zucchini thin along with bouillon, C ook 15 minutes Add in sauce pan salt and pepper nulk with cornstarch add to mixtuie Cook until bubbles Chop parsley fine and sprinkle over soup and serve Blend Serves 4 to 6 I beet bacon, onion, salt and Dtain (at. blend in pineapple rv pep-pe- i Scoop squash from shells and whip Stir in meal mixture and fill shells Blown butter and ciurnbs in pan until biown Sprinkle over squash Bake at 3 SO dcgiees for 30 minutes. |