I am over loaded with summer yellow crookneck squash! This is the first year I have grown in so I dont know any recipes. I have looked some up in cookbooks but the few that are in there dont sound that good. Does anyone have any good recipes? Thanks a bunch!! Denise

-- Denise Priest (Okie_Doky@hotmail.com), August 02, 2000

Answers

Hi Denise, I can yellow squash. Wash, chop, do not pare, simmer 2 or 3 minutes, put in jars, cover with simmer water leaving 1 inch head space add 1/2 salt. Pressure can 30 minutes for pts. Then I use it in soup.

-- Cindy (atilrthehony_1@yahoo.com), August 02, 2000.

Here's my favorite: Sautee' in butter with some peppers, mushrooms and onions. Omit any you don't like, or add other veggies. Then add a bit of curry! If you like curry, this is an absolute treat! GL!

-- Brad (Homefixer@SacoRiver.net), August 02, 2000.

I add them to stir-fries, soups, and salads, and you can quarter them the long way and use them with dips. I also like to fry them as Brad suggested, with or without other veggies. They have a rather bland flavor, so use your favorite spices.

-- Kathleen Sanderson (stonycft@worldpath.net), August 02, 2000.

Just remembered another thing -- I haven't tried this myself, but others say it is good. Use a vegetable peeler and peel the whole squash into long strips. Steam briefly, then use with any pasta sauce for a low-carb meal. (It's carbohydrates that make you fat, not the fat in your diet.)

-- Kathleen Sanderson (stonycft@worldpath.net), August 02, 2000.

Slice them thin, dip the slices in buttermilk, and roll them in a mixture of cornmeal, flour, and a little salt and pepper. Fry in a small amount of oil until brown and crispy. They are good!

-- Mona Seabaugh (monalea@hotmail.com), August 02, 2000.

I have three favorite ways to cook yellow squash. You can use zucchini in these also or in place of the yellow squash.

l. Steam a few cut up squash with a cut up onion until tender. Add one half to one cup chopped green chile, half a stick of butter and one third cup evaporated milk, and simmer until bubbly. Mash slightly, then bake in casserole dish with one to two cups of shredded cheddar cheese atop for 45 minutes.

2. Same as above, but add two beaten eggs before baking. Or, add 2 cups of corn without baking.

3. Sliced summer squash, sliced potatoes, sliced onions, shake in cornmeal, then pan fry till tender. Add sliced green tomatoes to cornmeal mixture if desired and fry also. We usually eat this with fresh black eyed peas, and cantaloupe. Yummy!!!

-- Gina NM (inhock@pvtnetworks.net), August 03, 2000.

I cook mine like this. Slice thin ( not too thin maybe 1/4 -1/2 inch ) Also chop one onion up into it ( or couple of green onions ) Then add water or chicken broth to just cover. Then Drizzle a little bacon grease in there. What the hey add the bacon too. (crumbled up of course) and cook it down till most of the liquid is gone. Then enjoy.

-- Bonnie (josabo1@juno.com), August 03, 2000.

My family really likes these pickles made out of squash!!! They are the best.

8 cups yellow squash, sliced thin 2 cups onion, sliced thin 4 bell peppers, sliced thin 3/4 cup salt Mix well. Cover with ice cubes and let stand 1 hour. Drain and wash well. Bring to boil the following: 2 cups apple cider vinegar 3 cups sugar 2 tsp. celery seed 2 tsp. mustard seed Add vegetables and cook 2-4 minutes. Put in pint jars and seal. Yield: 5-5 1/2 pints

Hope ya'll try this recipe, usually the first batch is gone within the week!! Please let me know if you like them!

-- Sandy Fisher (MANDARINHILLBILLYS@prodigy.net), August 03, 2000.

How about Yellow Crookneck Pie:

4 small crookneck squash about 1# 3/4 cup flaked coconut 3 TBLS allpurpose flour 1-1/3 cups sugar 3/4 tsp nutmeg 1/4 tsp salt 1/4 cup orange juice 1/4 cup lemon juice 5 eggs some toasted coconut

First prepare Sesame Seed Crust; combine 1-1/4 cup flour, 1/4 cup sesame seeds, 1/4 tsp salt. Cut in 1/2 cup butter until coarse and crumbly. Gradually add 3-1/2 Tbls ice water. Roll out to fit 9" pie pan. Crimp and finish edges cut squash in half and scoop out seeds, finely shred to make 2-1/2 cups of squash. In bowl combine squash, 3/4 cup coconut, flour, sugar, 1/2 tsp nutmeg, salt, lemon and orange juice. Stir well---

Beat eggs lightly; add to squash mixture, stir well. Pour into crust and sprinkle with remaining 1/4 tsp nutmeg on top. Bake 350 degrees for 55 minutes or until knife test comes out clean. Cool on wire rack--Garnish with toasted coconut and ENJOY!!

-- Lynda (lchev@execpc.com), August 03, 2000.

Yummy! There are all sorts of things you can do with them. They make good pickles, go well in any type of veggie soup, they freeze well for additions to winter stir fry dishes, (or anything else for that matter) and I LOVE them fresh out of the garden, split in half, steamed, and stuffed with fresh, lightly herbed sour cream.

-- Connie (Connie@lunehaven.com), August 04, 2000.